Category Archives: Preparation Tasks

Small Appliances Demonstration: Chocolate Waffle Cookies

What a delicious way to demonstrate a waffle iron! I made chocolate waffle cookies for my students.  Very few of them have a waffle iron at home, and if they do it is under-utilized.  A waffle iron makes cookies in 90 seconds as opposed to the preheat plus bake time of conventional cookies.
My third block class was ahead of the others and wanted to try ice cream.  I do not have an ice cream maker but use a food processor to make banana soft-serve.  It is just frozen bananas, a scoop of peanut butter, and a dash of milk processed with the “S” blade for about 2 minutes until light and fluffy.  It was like a banana split when paired with the chocolate waffle cookies!
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Knife Skills Soup Lab Update

Small Berti Chef's KnifeYet another week of 90+ degree temperatures in Iowa left me with early dismissals on Monday and Tuesday.  I was appreciative to leave my 86 degree classroom but bummed at the effect on the knife skills lab.  With a couple tweeks, everything is back in order.  My layout is now similar to a standard one hour class.

Day 1 (One hour)
  • I demonstrated the cutting skills for the soup
  • Students labeled the parts of a knife with the first five minutes of American Slicer
Day 2 (One hour)
  • Students reviewed cutting skills with the remaining 15 minutes of American Slicer
  • Students cut the vegetables for their soup
Day 3 (Full 85-minute block)
  • Cook soup
  • Utensil identification quiz activity
  • Eat soup
  • Clean up soup
I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!

Knife Skills Soup FACS Lab

Small Berti Chef's KnifeIt’s already that time of the term for our Knife Skills Soup lab! I’m always a bit nervous going into it but my students impress me every time. As you check out this activity, remember that I teach in 85 minute blocks.  This could be stretched into a week long activity for shorter class blocks.

Objectives:

  • Students will demonstrate safe knife skills.
  • Student will demonstrate mincing, dicing, cubing, slicing, chopping, and grating.

Preparation

Day 1

Day 2

  • Students prepare their knife skills soup.
    • The recipe is written so that each kitchen works individually to cut the vegetables but combine their vegetables to make a pot of soup for every two kitchens.
    • Kitchens who are using their time wisely may make the challenge recipe of dumplings for their soup.
  • While the soup is simmering students will create a utensil quiz.
  •  Demonstrate how to cool soup quickly (immerse stock pot in ice water) and save the soup for the next day.

Day 3

  • Reheat soup, eat, and clean up
  • Check utensils quiz
I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!