NOTE: Each lab made one of these kid snacks... if you are making up this day you only need to make one of them!
Banana Sushi
4 slices whole wheat bread, crusts removed
2 bananas, peeled and ends trimmed
½ cup smooth peanut butter, apple butter of Nutella, whichever you prefer or have on hand
yields: 4-6 servings
Preparation
·Lay two of the bread slices out onto the counter and lay the other two over the first two so that they overlap slightly
·Using a rolling pin, gently flatten the slices of bread and press them together at the seam.
·Gently spread your favorite spread evenly over both of the bread pieces and lay a whole banana in the middle of each. Carefully roll up the bread around the banana, bringing one long end over to the other
·Slice each log into 6 pieces that are 1-1/2" thick and serve.
Ants on a Log
This healthy snack is one that kids can make all on their own. Simply spread some crunchy peanut butter and sweet raisins over celery for a smart snacking option.
Ingredients
5 stalks celery
1/2 cup peanut butter
1/4 cup raisins
Cooking Instructions
1. Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
Mini Bagel Pizzas
Kids love making these yummy bagel bites with all their favorite toppings and simply adore watching them bubble up under melted mozzarella right in the toaster oven.
Ingredients
Mini Bagels, sliced in half
1/2 cup tomato sauce
1/4 cup shredded mozzarella cheese
1 small onion, diced
1 green bell pepper, chopped
1 (8 ounce) package sliced pepperoni
Cooking Instructions
1. Spread bagel half with tomato sauce; add cheese, onion, bell pepper and pepperoni.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place bagels on a cookie sheet and place in preheated oven and toast about 10 minutes, or until bagel is golden brown.
Spider Bites
Ingredients:
4 round crackers
2 Tbs. of cheese spread or peanut butter
8 Pretzel Sticks
4 Raisins
Directions:
Place the crackers on a plate and spread with the cheese spread or peanut butter. Put the crackers together to make two cracker sandwiches. Break the pretzel sticks in half so you have sixteen equal-sized pieces. Insert eight pieces of the pretzel sticks into the filling of each cracker sandwich to make eight legs. Using a little bit of filling, set two raisins on top of the cracker sandwiches to make eyes.
Yield: 2 spiders
Snakes
Ingredients-
Refrigerated biscuits
Raisins
Directions-
Roll out each biscuit into a snake. Place raisins as eyes and place on a cookie sheet. Bake until a light golden brown!
Pigs in a Blanket
Ingredients:
Lil Smokie SausagesPillsbury Crescent Rolls
Directions
Cut each crescent roll square into 4 pieces, wrap around sausage, cook according to crescent roll package directions. Serve with dipping sauces such as mustard or ketchup.
Wednesday, January 28, 2009
Lab 3 (1/29)- Applesauce
Applesauce
3 medium cooking apples, cut into slices
1/3 cup water
1/3 cup brown sugar (or white sugar)
¼ tsp. cinnamon
pinch of salt
pinch nutmeg (optional)
Heat apples and water to boiling over medium heat; reduce heat and simmer covered, stirring occasionally for 15 minutes or until apples are tender. Stir in remaining ingredients until boiling and heat for 1 minute
3 medium cooking apples, cut into slices
1/3 cup water
1/3 cup brown sugar (or white sugar)
¼ tsp. cinnamon
pinch of salt
pinch nutmeg (optional)
Heat apples and water to boiling over medium heat; reduce heat and simmer covered, stirring occasionally for 15 minutes or until apples are tender. Stir in remaining ingredients until boiling and heat for 1 minute
Monday, January 26, 2009
Lab 2 (1/27)- High Calcium Milkshakes
Strawberry shake
8 oz. yogurt
1 ½ c. Ice cream
¼ c. sugar (or less)
½ bag of strawberries
1tsp. vanilla
1c. milk
4 ice cubes
Put all ingredients in a blender and blend!
8 oz. yogurt
1 ½ c. Ice cream
¼ c. sugar (or less)
½ bag of strawberries
1tsp. vanilla
1c. milk
4 ice cubes
Put all ingredients in a blender and blend!
Friday, January 16, 2009
Lab 1 (1/14)- Rice Crispy Treats
Krispy Squares
What you will need:
1 bag of Marshmallows
6 cups of Rice Krispies
¼ Cup of butter
Food Coloring (optional)
Melt butter and marshmallows together in a pan on low to medium heat. Once melted, add food coloring if desired. Add the rice krispies and spread in a pan evenly. Wait 10 minutes and serve.
What you will need:
1 bag of Marshmallows
6 cups of Rice Krispies
¼ Cup of butter
Food Coloring (optional)
Melt butter and marshmallows together in a pan on low to medium heat. Once melted, add food coloring if desired. Add the rice krispies and spread in a pan evenly. Wait 10 minutes and serve.
Monday, January 12, 2009
First Assignment!
Welcome to Foods 2! Your first assignment is to take the disclosure document below... copy and paste it into a word document.... sign it and get it signed by a parent and bring it back to me!!!
Food and Nutrition 2
DISCLOSURE DOCUMENT
2008-2009
Teacher: Mrs. Jesica Fowler
Email Address: jfowler@alpine.k12.ut.us
Office Hours: M-F 7:15-7:45
2:15-2:45
Telephone Number: 768-7000 Ext. 140
Classroom: 139
Website: fowlersfoods2.blogspot.com
All recipes will be on this website… Feel free to visit it as often as needed/wanted!
Telephone Number: 768-7000 Ext. 140
Classroom: 139
COURSE DESCRIPTION:
FOOD AND NUTRITION II (Food for Life) (.5 credit) This course is designed for students who are interested in understanding the principles of nutrition and food preparation. Attention will be given to the selection and preparation of food and personal health. Food preparation techniques will be integrated throughout the course and related to all sections of study. Emphasis will be on foods to create meals for families.
AREAS OF STUDY:
Kitchen management, safety, and sanitation
Dietary guidelines and food guide pyramid
Health concerns throughout the life cycle
Meal planning/management
Consumerism skills related to food
Meal service
Meal Preparation
ASSIGNMENTS AND LEARNING EXPERIENCES:
A wide variety of labs, projects, computer time, and group interaction will enhance learning in this course. I like to use a variety of teaching methods including some clips from G and PG rated movies that may help emphasize a specific topic. It is the responsibility of the student to find out what needs to be done if he/she was absent. A student who is absent will have one day for each day absent to make up the missing assignment without a penalty. Late work will be accepted up until the day of the unit test and will receive a 50% deduction. I am determined to help each student succeed and enjoy the educational time they spend in the classroom.
SUPPLIES:
Pencil and pen- Daily of course!
Every once in a while if there is a free day lab and the students pick an item to cook that is not available in the lab, they may bring in items of their own by choice.
LAB FEE:
There is a $10.00 lab fee which helps cover the cost of the food used by the student. Any excess lab fees are used for the replacement of broken or old equipment.
GRADING:
93-100%=A 83-86%=B 73-76%=C 63-66%=D
90-92%=A- 80-82%=B- 70-72%=C- 60-62%=D-
87-89%=B+ 77-79%=C+ 67-69%=D+ 0-59 =F
CLASS RULES:
Be Quietly in Your Seat When the Bell Rings: Students will be marked tardy if they are not in the classroom when the bell rings.
If you are tardy, you must sign in on the tardy sheet at the front of the classroom. The attendance policy as set out by the school will be followed
Be Respectful of the Teacher and Other Students: Ridicule of other people will not be tolerated. Rude or foul language is unacceptable.
Respect School Property: Writing on tables, chairs, walls, etc. is unacceptable. This also includes all the kitchen equipment.
Participate in Class Discussions and Activities Appropriately: Each student is expected to be working in class on that day’s assignments and activities. Be involved in what is going on rather than writing notes to friends or working on homework from another class.
Appropriate clothing must be worn during cooking labs. For example no long sleeves, hair pulled back, etc.
No cell phones or I pods in the classroom. If I see them, they are mine. The first time will be a warning and you will get it back at the end of the school day. Anytime after that, a parent or guardian will have to pick it up to get it back. And that is just no fun at all!
REMEDIATION:
I am a teacher, but I am also a human being! When you are having any kind of issues with the class please come and speak with me. I am here for you! It’s my job. As stated before, I need all students to be in class to fully get everything from this course. Late work will be accepted up until the day grades are due and will receive a 50% deduction. If you have missed labs/class time, you need to see me as soon as possible to receive make up work. I am determined to help each student succeed and enjoy the educational time they spend in the classroom. I cannot help however if I don’t realize there is an issue.
Equal Opportunity Act:
The Alpine School District does not unlawfully discriminate against any person on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation. All students are considered without regard to race, color national origin, religion, sex (including marital or parental status,) disability or gag. I agree with the statement as outlined by the district and strongly encourage all students who feel they need any accommodations to contact me so I can help everyone succeed.
----------------------------------------------------------------------------------------------------------------------
I have read the disclosure for Foods 2 and understand what is expected to succeed the class.
_____________________________ _______________________________
Student (legibly!!) Date
_____________________________ _______________________________
Parent or Guardian Date
Food and Nutrition 2
DISCLOSURE DOCUMENT
2008-2009
Teacher: Mrs. Jesica Fowler
Email Address: jfowler@alpine.k12.ut.us
Office Hours: M-F 7:15-7:45
2:15-2:45
Telephone Number: 768-7000 Ext. 140
Classroom: 139
Website: fowlersfoods2.blogspot.com
All recipes will be on this website… Feel free to visit it as often as needed/wanted!
Telephone Number: 768-7000 Ext. 140
Classroom: 139
COURSE DESCRIPTION:
FOOD AND NUTRITION II (Food for Life) (.5 credit) This course is designed for students who are interested in understanding the principles of nutrition and food preparation. Attention will be given to the selection and preparation of food and personal health. Food preparation techniques will be integrated throughout the course and related to all sections of study. Emphasis will be on foods to create meals for families.
AREAS OF STUDY:
Kitchen management, safety, and sanitation
Dietary guidelines and food guide pyramid
Health concerns throughout the life cycle
Meal planning/management
Consumerism skills related to food
Meal service
Meal Preparation
ASSIGNMENTS AND LEARNING EXPERIENCES:
A wide variety of labs, projects, computer time, and group interaction will enhance learning in this course. I like to use a variety of teaching methods including some clips from G and PG rated movies that may help emphasize a specific topic. It is the responsibility of the student to find out what needs to be done if he/she was absent. A student who is absent will have one day for each day absent to make up the missing assignment without a penalty. Late work will be accepted up until the day of the unit test and will receive a 50% deduction. I am determined to help each student succeed and enjoy the educational time they spend in the classroom.
SUPPLIES:
Pencil and pen- Daily of course!
Every once in a while if there is a free day lab and the students pick an item to cook that is not available in the lab, they may bring in items of their own by choice.
LAB FEE:
There is a $10.00 lab fee which helps cover the cost of the food used by the student. Any excess lab fees are used for the replacement of broken or old equipment.
GRADING:
93-100%=A 83-86%=B 73-76%=C 63-66%=D
90-92%=A- 80-82%=B- 70-72%=C- 60-62%=D-
87-89%=B+ 77-79%=C+ 67-69%=D+ 0-59 =F
CLASS RULES:
Be Quietly in Your Seat When the Bell Rings: Students will be marked tardy if they are not in the classroom when the bell rings.
If you are tardy, you must sign in on the tardy sheet at the front of the classroom. The attendance policy as set out by the school will be followed
Be Respectful of the Teacher and Other Students: Ridicule of other people will not be tolerated. Rude or foul language is unacceptable.
Respect School Property: Writing on tables, chairs, walls, etc. is unacceptable. This also includes all the kitchen equipment.
Participate in Class Discussions and Activities Appropriately: Each student is expected to be working in class on that day’s assignments and activities. Be involved in what is going on rather than writing notes to friends or working on homework from another class.
Appropriate clothing must be worn during cooking labs. For example no long sleeves, hair pulled back, etc.
No cell phones or I pods in the classroom. If I see them, they are mine. The first time will be a warning and you will get it back at the end of the school day. Anytime after that, a parent or guardian will have to pick it up to get it back. And that is just no fun at all!
REMEDIATION:
I am a teacher, but I am also a human being! When you are having any kind of issues with the class please come and speak with me. I am here for you! It’s my job. As stated before, I need all students to be in class to fully get everything from this course. Late work will be accepted up until the day grades are due and will receive a 50% deduction. If you have missed labs/class time, you need to see me as soon as possible to receive make up work. I am determined to help each student succeed and enjoy the educational time they spend in the classroom. I cannot help however if I don’t realize there is an issue.
Equal Opportunity Act:
The Alpine School District does not unlawfully discriminate against any person on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation. All students are considered without regard to race, color national origin, religion, sex (including marital or parental status,) disability or gag. I agree with the statement as outlined by the district and strongly encourage all students who feel they need any accommodations to contact me so I can help everyone succeed.
----------------------------------------------------------------------------------------------------------------------
I have read the disclosure for Foods 2 and understand what is expected to succeed the class.
_____________________________ _______________________________
Student (legibly!!) Date
_____________________________ _______________________________
Parent or Guardian Date
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