March 2005
You never
get a second chance
to make a first
impression!
Date |
Classwork |
Homework |
Tu, 8 |
--Field Trip: Real Interior Design |
--5 things you learned on the field trip |
Th, 10 |
--DUE: Field trip summary --Home of My Own: Keeping House |
**EXTRA CREDIT (10 points)--at least 50 housecleaning tips (must be referenced--where you got them from); at least 10 must come from people you know |
F, 11 |
DUE: Home of My Own Portfolio (see bottom of page to see what's due in what order) ***Any late work from the beginning of the semester till now is due NOW for 1/2 credit! After today, it will be worth nothing. |
--Mentor letter (Due THURSDAY): 1. How do you apply "nutrition" to your life? 2. What are some cooking hints or tricks you've learned? 3. What are some things you couldn't do without in your kitchen? **Mentor party on Tuesday evening, May 10 |
Tu, 15 |
--Cooking/Nutrition: Intro and Kitchen Safety |
|
Th, 17 |
DUE: Mentor Letter --QUIZ: General Kitchen Safety --Cooking/Nutrition: Measuring; Kitchenette Use |
--Make sure you've finished your How Do You Measure . . . ? worksheet |
F, 18 |
DUE: How Do You Measure . . . ? worksheet QUIZ: Measuring; Kitchenette Use --Beverage lab (B, C): Protein Punch Fruit Smoothies (if you miss this or any lab, find the recipe below, make it at home, fill out and turn in a Home Cooked Recipe Report) |
|
Tu, 22 |
Class A--Beverage Lab --Cooking/Nutrition: How to read and adjust a recipe; Knives; Cooking Terms handout |
--Prepare your Cooking Terms presentations: 20 sec each for your six (1 min, 20 sec total); graded on the following (4 points each term; 24 points total): 1. Accuracy and depth of definition (2 points) 2. Clearness and creativity of demonstration (2 points) |
Th, 24 |
--QUIZ: Reading and Adjusting a Recipe
--Cooking/Nutrition: Start Cooking Terms Presentations --Appetizer Lab: Bruschetta |
|
F, 25 |
DUE: Recipe Collections--3 Appetizers and 3 Beverages and 1 home cooked recipe report for each --Cooking/Nutrition: Finish Cooking Terms Presentations |
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Tu, 29 |
--QUIZ: Cooking Terms --Cooking/Nutrition: Nutrition Facts --How's your nutrient intake for the day? Go to the NATS website to find out! Follow these directions: 1. On a piece of paper, write down everything you ate for your last meal and how much. Be detailed (i.e. 3 slices of wheat bread with about 3 tsp of PB and 1 cup of applesauce). 2. Go to the link above. Step 1: Select your age group. Step 2: Type in one of the foods on your list. It will give you a selection to choose from. Choose the closest to your actual food. Then choose the amount closest to what you had and how many servings (i.e. I had about 3 tsp of PB, so I choose 1 tsp of smooth PB w/out salt, 3 servings). 3. Continue adding foods until all are on the list. Then click "analyze foods". The next screen shows the Analaysis Results: how much of each main nutrient you've had for that meal. Print this out. 4. Now click "Display nutrients for individual foods." This shows how many nutrients were in each food. Print this out, too. 5. Turn in your written out meal, the Analysis Results, and the Individual Foods Analysis. |
--5 Points Extra Credit: Do this assignment for one complete day. Turn in the three parts. Due Fri. --Bring take home container to school! |
Th, 31 |
--QUIZ: Nutrients --DUE: Take home container --LAB: Simple Taco Soup and Cornbread |
--6 Soups and 1 Home Cooked Soup due tomorrow! Must be on cards! |
Did you miss a lab? Please make the recipe at home and fill out a Home Cooked Recipe Report within a week of the missed lab. If you don't have a report, you can print out one from the link below (a Word document).
Minestrone Soup Serves 2
1 ½ tsp olive oil ½ tsp onion powder
½ cup onions, chopped ¼ tsp ground coriander
¼ cup celery, sliced pinch dried oregano
1 garlic clove, minced 1 small bay leaf
2 ½ cups water ¾ cup (½ can) kidney beans
2 tsp chicken style seasoning 1 cup canned diced tomatoes
1 tsp dried basil (1 T fresh) 3/8 c small macaroni
¾ tsp Lawry’s seasoned salt 1 cup zucchini, sliced small
¾ tsp brown sugar ½ cup carrots, sliced
1 tsp nutritional yeast flakes ½ cup chopped spinach
1. In a large pot, sauté onion, celery, and garlic in oil until tender.
2. Add water, seasonings, and beans. Bring to a boil, then lower heat, cover, and simmer for 20 minutes.
3. Add tomatoes and macaroni, cover, and simmer about 10 min.
4. Add zucchini, carrots, and spinach and simmer 5-10 more minutes, or until pasta and veggies are tender. Remove bay leaf before serving. Garnish with freshly grated parmesan cheese.
Bruschetta
Serves: 6 Prep Time: 15 min
1 loaf Italian or sourdough bread
¼ c olive oil
¼ c fresh parsley, chopped
4 Roma tomatoes, blanched, seeded, and chopped
¼ c Feta cheese, crumbled
1 garlic clove, minced
½ cup black olives, chopped
1 Tbsp fresh basil, chopped
1. Gather ingredients. To fix tomatoes: Bring a small pot of water to a boil. Drop in tomatoes for 30 sec. Dunk in cold water. Remove skins and squeeze out seeds. Chop.
2. Put oven on broil. Slice bread lengthwise and brush with some of the olive oil. Brown under broiler. Watch carefully!
3. Combine the rest of the oil and remaining ingredients. Mix well.
4. Remove bread from oven and set oven to 350. Spread tomato mixture over top of bread.
5. Return bread to oven for 3-5 minutes to warm topping and melt/soften cheese.
Protein Punch Fruit Smoothie:
3/4 cup milk or soymilk
1 Tbsp silken tofu
1/2-1 ripe banana (depending on how much you like bananas)
1 cup fresh or frozen fruit, cut into small pieces*
1 Tbsp fruit juice concentrate (optional)
1/4 cup ice cubes
1. Measure milk, tofu, and banana into blender and blend until smooth.
2. While blending, add fruit and ice cubes a little at a time and blend until smooth.
*Be careful cutting frozen fruit! If you use lots of fresh fruit, you may want to use a frozen banana or more ice cubes.
Home of My Own Portfolio (100 points)--Please put the following in a notebook in this order (5 points) :
1. Home Surroundings Collage (5 points)
2. Home Plan (house layout, main traffic patterns, 2 paragraphs about what you like and what you'd change about the house) (5 points)
3. Cost of Building worksheet (orange) (5 points)
4. Sample Furniture Arrangement (I'll be grading this one! Make sure your traffic patterns are well marked) (12 points)
5. Real Life Room Arrangement (I'll be grading neatness and procedure--doors and windows properly marked, etc.) (10 points)
6. Completed COLOR! worksheet (8 points)
7. Sample/Mood Boards and Elements of Design Summary* for Living Room, Kitchen, Bathroom, Bedroom (40 points)
8. Home Articles (at least 5 separate articles about interior design, home management, building, etc; number them, and include a page that tells me where you found each article. (10 points)
*Elements of Design Summary should include all of this for each sample board:
Title (the room)
Intro paragraph (the purpose and what mood you're trying to set in the room)
How LINE is used in the room
How MASS/FORM is used in the room
How SPACE is defined in the room
How TEXTURE/PATTERN is used in the room
What COLOR SCHEME is used in the room (monochromatic with accent, analogous, complementary, etc.)