Ms. Jackson's Home Economics

INTRODUCTION UNIT

First Day of School here is the detailed course outline to explain the Food Level 1 course.

Did you miss a demonstration or were sick and missed out on cooking a in class lab?  Here is the "Home Lab Evaluation Sheet" so you can earn the mark at home.  Just don't forget to snap a few pictures and bring in a small sample of your final product when you return to class.

All students who want to cook must return this Allergy Questionarie.

Keep yourself organized, use the Table of Contents sheet to keep your binder in order.

Get to know your fellow classmates, use only one students name per box once.

Learn about all the kitchen utensils and equipment we have in the foods room.   Here is a copy of presentation that Ms. Jackson showed in class.

Demonstrate your knowledge of kitchen equipment with this worksheet that accompanies the in class presentation.

Demonstrate your knowledge of kitchen equipment functions with this worksheet.  You can use the "Kitchen Tools & Utensils" to help you match the equipment name with the function.

What how to hand equipment safely in the kitchen.  Here is a preview of the video we watched in class today.

What how to hand equipment safely in the kitchen.  Here is a preview of the video we watched in class today.

Learn Kitchen Safety, study the image and find the hazards in this kitchen.  Also fill in the blanks to discover more kitchen safety rules.

​

Learn Kitchen Sanitation and the dangers of cross-contamination.  Here is the preview of the video we watched in class.

​

Learn what a perfect foods lab looks like.  Get to know B A S H C H E T.

What to know how your labs will be evaluated by the teacher?  Here is a handy guide to help remind you of key areas we focus on during a lab.

Dishwasher, Dish Dryer, Unit Manager and Special Duties. Get to know the four jobs that you will rotate through each lab. 

​

Demonstration your understanding of how a lab is suppose to look like with this fill in the blanks "On Lab Days" worksheet.

Learn how to wash dishes by hand properly.  Using soap is just not as important as the temperature of the water when it comes to fighting bacteria growing on dishes.

Demonstrate your knowledge on how to hand wash dishes properly with this worksheet.

​

Show off your measurement knowledge and learn abbreviations found in most recipes with this worksheet.

​

Introduction Test - Make sure you study all the review worksheets!!!!

Get ahead start on your kitchen safety themed title page, pick 10 kitchen safety rules that you feel are most important to include on your title page.  Make sure the title page is colourful and creative to recieve full marks.

Here is the Food Lab Plan that you must fill out to accompany every lab that you will cook here in the foods lab.

​

QUICK BREADS UNIT

This is sure to be your new favorite banana bread recipe. Our quick bread recipe uses the muffin method and will turn out perfectly moist and delicious mini loaf every time.

Delicious soft Cheese Loaf recipe.  Use the muffin method to try out this quickbread recipe.

VALENTINE"S DAY COOKIES (SEMESTER 2 ONLY)

Sugar cookies are very simple to make and just involve the usual suspects in a cookie, mainly flour, sugar, butter, eggs, and some flavouring, usually vanilla. These cookies just take the humble sugar cookies up a notch by being two-toned and looking so darn cute. I only had to go out and buy red food colouring, the rest of the ingredients were ready to go in my pantry. You also need two cookie cutters (any shape will do) of different sizes.

​

​So bake some nice sugar cookies for your loved ones this Valentines Day and get some love your way along with lots of wows. The cookies can be stored in an airtight container for up to 4 days so make these ahead to avoid last minute rush on V-day.

​

Flaky, tender, and light. These biscuits are a welcome addition to any table.

The biscuit method can be used in many different types of recipes.  Try this variation, the chive and cheese scone and see the difference.

​

Show off your knowledge of quick breads with this word scramble worksheet. 

​

Learn about the Canada Food Guide with this great overview. 

Here's a preview of the short educational film called "Eating Well with Canada's Food Guide" we watched in class.  This film can help you develop a greater understanding of the Canada food guide, and help you to make healthy choices when it comes to your food choices.

Here's the Worksheet that accompanies the short film called "Eating Well with Canada's Food Guide," you can also refer to the in-class PowerPoint notes too.

Show off your knowledge of the muffin method with this waffle recipe.  The waffles are to be made in your partner pairs, the fruit sauce as a unit.

Have you been paying attention in class to the functions of each ingredient?  Show your knowledge with this worksheet, each ingredient has a job or two to do in every reciepe we make.

Need to make a quick meal that meets all the four food groups of the Canada Food Guide?  Look no further then this quickbread recipe for Biscuit Dough Pizza, ready to make, rise and bake all with in an hour.

​

You can make this recipe two different ways, follow it as is and make it using the "Muffin Method" or you can use the "Cake Method."

​

The "Cake Method" involves, sifting all dry ingredients together, combining all liquids together, creaming the fat with the sugar, and alternately adding the dry ingredients and liquid ingredients into the creamed (making sure you start and end with dry ingredients to avoid a curdled appearance).  Add in the pineapple at the end.  Enjoy!

Learn about Grains with this Flour Mixtures Worksheet 1.  There is so much more to flour then meets the eye. 

EGGS UNIT

Here is a copy of the in-class notes on Canadian Eggs.  Use it to help create your Egg Poster and Finish your Egg worksheet.

​

Make an Egg Poster!  Make sure it's creative, colourful and that it has 10 egg-cellent facts!

​

Eggs: The Worksheet. Learn more about the incredible egg with this worksheet.  Learn fun facts about eggs that might help you build your egg poster and also all the names and functions of the different parts of the egg.

Quickbreads and Equipment Test - Make sure you study all the review worksheets!!!!

An omelette is a dish made from beaten eggs quickly fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham or bacon), or some combination of the above. This recipe obtains a fluffy texture by separating the egg whites to be beaten with an electric mixer, the idea being to have "bubbles" of water vapour trapped within the rapidly cooked egg.

Looking to create a delicious filling for your puffy omelette?  Here is the Denver filling.

​

A Denver omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.

Have you ever wondered where your eggs come from? From coast to coast, more than 1,000 farm families produce the eggs we find in our stores. And those eggs, come from farms that are committed to some of the highest standards of egg production in the world! Everyday they take important steps to ensure Canadians are delivered fresh, local and high-quality eggs.

Talk about a blast from the past.  Learn about the different ways to cook an egg in this retro video from the 1960's "Give Your Eggs A Break."  This video may seem old, but the information is still the same as it is today. 

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or even pasta. The word frittata is Italian and roughly translates to "fried".  This version is very similar to eating a New York Deli pizza, with pepperoni, olives, green peppers and cheese.

Looking for a side dish for your Frittata?  Here is a recipe for traditional German Potato Pancakes. 

Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated garlic or onion and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served ungarnished. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.

Here's a link to a current CBC news article about what happens when milk tests positive for antibiotics.  In BC, dairy farmers use three levels of testing to keep antibiotics out of the food supply, when it is detected heavy fines are leveled on the dairy farmer. These test are all done before the milk even gets near the supply chain, making sure that they don't come close to reaching the consumer.

​

MILK / DAIRY UNIT

Take a look at the BC food system for dairy—how milk is produced, processed, and reaches consumers.  This video focuses on a Abbotsford family who are Dairy producers, and how their milk goes from the farm to your table.

Have you ever wondered what is in Canadian Milk?  Does it contain growth hormones or antibiotics?  Well this short video from the BC Milk Council will help explain that in Canada, Canadian milk is milk. Pure, fresh, healthy milk. 

Here's a funny commercial to introduce our milk taste testing lab.  This Natrel Lactose Free commercial puts the fresh milk taste of to the test by challenging the world's foremost milk experts to taste the difference. That doesn't sound too difficult for a milk expert does it?

​

After you will get a chance to try and compare over 18 different types of milk.  Do you think you will be able to taste the difference?

Milk Taste Testing Lab Sheet.  In today's lab you will get a chance to try and compare over 18 different types of milk.  Do you think you will be able to taste the difference between real milk and it's alternative?  Don't forget to double check the serving size when calculating the calories per 250 mL serving.

Learn about different types of milk and milk processes with the presentation shown in today's class.

Here's a copy of the notes from the in class milk presentation.  This copy is a simplified version for you to keep in your note book.

Mind Your Milk Worksheet.  Milk is an important part of the diet, and every good cook should know about its many forms. Become more knowledgeable about milk and milk products by using the words inside the carton on the right to fill in the blanks on the left.

Corn Chowder is a type of thick cream-based soup or chowder similar to New England clam chowder, with corn substituted for clams in the recipe. In addition to corn, it often contains other vegetables, such as onions.  Students who cannot eat bacon can easily eliminate it and serve corn chowder as a vegetarian alternative to clam chowder.

Looking for a side dish for your Corn Chowder? Here is a simple recipe for Focaccia Bread.

​

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.

​

SPRING BREAK - Make sure you relax and I'll see you after two weeks!!!!

NUTRITION LABELS AND SNACKS UNIT

Ask any expert how to tell if a food is healthy, and you'll likely hear: “Just read the label!” It may sound simple, but that doesn’t mean it’s easy.

The ingredient lists are dizzying displays of numbers and confusing (or downright unrecognizable) terms.  But it doesn’t have to be that way. Even though nutrition labels are chock-full of information, you really only need to pay attention to a few specific things to determine whether a food is actually good for you.

​

Lets try a Snack food that you brought in.

Get information on food label requirements in Canada. Also learn how to understand food labels such as The Nutrition Facts table gives you information about: Calories. 13 core nutrients. % Daily Value (% DV) of nutrients.

​

As a class try out the interactive quiz at the end, see how many you get correct.

SALADS UNIT

Learn all about salads and salad dressings with our in class notes!  A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing.  They are typically served cold. Salads can incorporate a variety of foods including vegetables, fruits, cheese, cooked meat, eggs, grains and nuts. 

This video profiles the food system in BC for produce—both from the hothouse and the field.  Learn the jourey of a hot house tomato from farm to table.

Need help buying salad greens? Salad greens are fresh vegetables that are usually served raw. Learn the ins and outs of choosing, buying and caring of salad greens with this worksheet.

What makes a great salad? How many categories of salad dressing is there and how are they made?  All these questions are answers with this salad worksheet.

Smorgasbord is the Scandinavian word for Buffet.  In today's lab each group pick from a hat one of the 7 different salad recipes. Your group will prepare all the ingredients on Day one and Day two set up a Salad Bar.  Make sure to create a label for your salad.  Each student will try a bit of the salad and complete salad taste testing sheet.

Eat and appraise.  Give a rating to each of your fellow classmates salads based on taste, texture, appearance, and an overall rating, as well write each a comment about each salad.

Eggs, Milk, and Salad Test - Make sure you study all the review worksheets!!!!

CAKES AND COOKIES UNIT

​

A jellyroll is a type of sponge cake roll filled with whipped cream, jam, or icing.  The shape of the jellyroll has inspired usage as a descriptive term in other fields, such as in optics and many forms of the term "jellyroll".  Make sure to be extra careful when removing from the pan and while rolling up or the jellyroll will crack.

Learn about foam cakes with this worksheet.

A recipe for perfect vanilla cupcakes stuffed with lemon fillling and sprinkled with powdered icing sugar. Your new favorite dessert and heaven in every bite!

Let's compare different types of cakes with this worksheet.  By now you should be able to explain the cake method and functions of ingredients in cakes.

A sugar cookie is a cookie with main ingredients like sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand or rolled and cut into shapes. They are commonly decorated with frosting, sprinkles, or a combination of both.

​

Royal icing is made from confectioners' sugar and egg whites, but shafta whip or meringue powder is often substituted for the raw egg whites. Although you can use a concentrated gel paste or a powdered food color, bakers and decorators usually prefer liquid paste for its consistent and brilliant color.

Watch this video to learn a handy trick to keeping icing bags clean so you can reuse them over again and switch colours fast.

Learn about the 6 different types of cookies you can make through this cookie crossword.

HERBS AND SPICES PROJECT

​

Spices and herbs are now so readily obtainable at the supermarket and so conveniently packaged we tend to take them for granted. The use of spices and herbs help to make foods more interesting, more varied and tastier.  To become familiar with the history, growing, harvesting, and processing of your herbs and spices as well as their uses.

You will be working in your table groups for this assignment, each group picking a group of spices or herbs from a different country in the world to work on. Choosing from the following groupings.

​

Unit 1: Asian

Unit 2: Mexican

Unit 3: Italian

Unit 4: Spice Island

Unit 5: South Asian (Indian)

Unit 6: Canadian/American/English

​

You will prepare a report and a dish that will be DUE sometime after the Winter Break.

Are you curious on how your Herb and Spice project will be marked?  Look at this sheet, make sure you and your groups mates have covered all the criteria.

Do you want to make one of the Herb and Spice Buffet Lab  dishes that you tasted in class?  Here is the collection of recipes that your fellow classmates used.

Today is the Herbs and Spice Lab Buffet.  As you go around tasting all your fellow classmates dishes fill out this Taste Test Sheet.  Give a mark on taste, texture, appearance, and a comment about if you tasted the herb or spice in the dish.  Can you guess which they used or is it hidden.

YEAST BREADS UNIT

​

What's a dinner party without a basket of warm rolls on the table? The softer and fluffier the better. All the better to sop up those last bits of sauce. Here's how to make absolutely foolproof dinner rolls, a perfect addition to any table.  And a nice introduction to yeast breads.

Compare the difference between the different types of breads we have made in class with this Quick Bread vs. Yeast Bread Crossword Puzzle.

Learn about the difference between Quick Breads and Yeast Breads with this presentation that was shown in class.  Did you know there are 3 types of yeast?  Or that there is a difference between Leavening Agents and Leaveners?  Take notes and learn all about it.

​

This is a link to the video we watched in class, it traces bread production from field to finished product. The video includes flour milling, bread production and multicultural baking.  Watch as the baker takes the dough through various stages before it becomes bread.

​

Over-the-top, sticky, gooey goodness. Here's how to make absolutely make the sticky Butterscotch Rolls, using a cool rise yeast method.

​

Unscramble the letters to find the word, and then match the word up to the correct definition.

Get ready for your up coming test with this Yeast Bread Study Sheet.

PASTRY UNIT

​

Looking to learn more about pastry?  Copy these notes, I will check and give you a mark to make sure it's done.

​

Let's make the Pastry for your Apple Pie.

Let's Make an Apple Pie from scratch!

Here's the video that shows you how to make apple pie filling and and put the pie together with the dough.

​

Watch how to make perfect pastry.

Get excited about Pastry with this crossword worksheet.

NUTRITION UNIT

​

Here's the in class PowerPoint presentation on Nutrients and General Nutrition.  Go through the slides and take notes to help you study later.

This worksheet uses the knowledge gained during the in class presentation on Nutrients and General Nutrition.  After we watched a video of the "Light Gourmet" on Fibre and the other half of the worksheets has questions related to that video.

Here is the "Designing Menus For Balanced Diets" Video Preview.  We all need to be aware of our nutritional requirements, how they differ and change throughout life, and how we can plan our diets in order to meet our needs. This video looks at what nutrients do, how and why our nutritional requirements vary, and explores three situations where menu planning is particularly important for achieving a balanced diet (teenagers going on a wilderness camp, choosing to be vegetarian and living on a budget).

Here is the worksheet to go with the "Designing Menus For Balanced Diets" Video, learn the importance of nutrients and how the body functions.

GINGERBREADS HOUSES (SEMESTER 1 ONLY)

​

Let's make Gingerbread Houses.  This recipe is for 2 students, so don't forget to split the dough in half, wrap the ball in Saran wrap and then place into a labeled Ziploc bag in the fridge when done. 

The Royal icing recipe is simple, all you need to do is combine the following ingredients in a bowl and mix with an electric mixer till blended.

​

1000 mL Icing Sugar (Powdered Sugar)

25 mL Shasta Whip (Meringue powder)

1 pinch of Cream of Tarter

90 - 100 mL Water

Lets make Gingerbread Houses.  Here is the pattern for the simple gingerbread house, simple only 3 pattern pieces that you need to cut twice. 

Tip: Make sure when you print it that you DO NOT "scale to fit paper" and print as is.

Lets make Gingerbread Houses.  Here is the pattern for the deluxe gingerbread house, which features a extended asymmetrical front entrance, a Dutch door, windows with shutters, and a chimney.

Tip: Make sure when you print it that you DO NOT "scale to fit paper" and print as is.

Learn how to build a Gingerbread house with this video By IKEA and have some fun by decorating your own Gingerbread house. This video is very similar to the "Simple" House Template Pattern.  Bake up the cookie pieces. Then you just need to make a batch of icing and get building! The most fun part is adding the lollies and 'snow'.

After your Gingerbread House in completed take the time to fill out this Self- Evaluation and Reflections Form and hand it in for your final mark.

VEGETARIAN UNIT

​

Here is the in class presentation on being a Vegetarian.  Learn what happens when you don't balance protein and other nutrients carefully.  Learn about the various different types of vegetarians.

Here is the preview of the video we watched in class called "Going Vegetarian: Part 1." 

Present the essentials of a healthy vegetarian diet with this interesting, helpful, and down-to-earth program. Teens and adults will learn why iron is necessary for energy and how vitamin C plays an important role in the maximum absorption of nutrients. The video also identifies staple vegetarian foods and demonstrates simple recipes, encouraging viewers to practice healthful food purchasing, preparation, and eating. Vegetarians concerned with their diets, those interested in a non-meat lifestyle, and students of health and nutrition will deem this program a wonderful and useful presentation.

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.  The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.

Today an enchilada is a tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables or combinations.

One way vegetarians can eat their protein is by eating tofu.  Learn all about how tofu is made, the different types of tofu, and the different uses of soy in out food.

Take a trip to the to a tofu factory and learn all about how tofu in made this video preview.  Discovery / Science Channel's "How It's Made" Tofu episode

Here is a copy of the Protein Notes we took in class.  Make sure you have them there will be a quiz later.

​

MEAT UNIT - BEEF

​

Lasagne are wide, flat-shaped pasta, and possibly one of the oldest types of pasta.  The word "lasagne", and, in many non-Italian languages, the singular "lasagna", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.

​

Make sure you layer the recipe properly:

​

Mozzarella Cheese
1/2 the Sauce
2 Noodles (cut up fit)
Cottage Cheese mixture
2 Noodles (cut up fit)
1/2 the Sauce
2 Noodles (cut up to fit)
A little Sauce
Bottom of Pan

​

A Caesar salad is a salad of romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is traditionally prepared tableside.

Parfait (from French meaning "perfect") is a kind of frozen dessert originally made by boiling cream, egg, sugar and syrup to create a custard-like puree which is not necessarily served in a parfait glass. The American parfait includes more ingredients like granola, nuts, yogurt, liqueurs and gelatin desserts made in combination with a topping of fruits or whipped cream that are layered and served in a tall glass; it dates to 1894.

Learn about Pasta!   Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.  It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains.  Pastas may be divided into two broad categories, dried and fresh.

Learn about Beef! How it is graded, the different cuts, cooking methods and even about aging beef with this in class presentation.

​

We watched a great video about how Cows and Carrots turn into the energy that people need.  It explains how our bodies can build protein blocks that our body needs.  Here is the worksheet that goes along with that video.

MEAT UNIT - POULTRY

Chicken Cacciatore is an Italian dish of chicken braised in a tomato-based sauce and often includes wild mushrooms. It is frequently referred to as “hunter style” as the word cacciatore means “hunter” in Italian.

​

Here is the base recipe for this dish, serve it on noodles with a side of broccoli (see next reciep)

Here is the compliments dishes to go with the Chicken Cacciatore.  The egg noodles serve as an excellent base for the dish.

Here is Poultry Worksheet that will help you figure out how to buy, safely handle, cook and store poultry at home.  As well as learn about the nutrition of poultry.

What is Poultry?  Poultry is a group of consumable domesticated or wild fowl. This group includes chicken, turkeys, pheasants, geese, ducks, guinea fowl, ostriches, rheas and emus. Individuals consume the eggs and meat of poultry.

Learn more here, this is the Poultry Notes that was shown in class. 

A fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak.

Sometimes we buy tough cuts of meat, they can be hard to eat but easier on the budget.  So what do you do with them?  Learn about the 5 methods of tenderizing meat to make it easier to eat and digest.

This might seem tough, but reference the previous in class notes we went over in class.  This crossword will cover cuts of beef, dry heat vs. moist heat methods, nutrients found in meat and not found in meat, and different ways to tenderize the meat.

MEAT UNIT - FISH

Did you know that according to the Canada Food Guide you should have at least two servings of fish each week?  Choose fish such as char, herring, mackerel, salmon, sardines and trout.   This recipe we used White Arctic Cod for the fish, and russet potatoes for the garlic butter potato dollars.

Let's learn about Fish!  Here are the in class notes that help you learn how to purchase, prepare, cook and also some of the most popular fish dishes in cusine around the world.

A look at the BC food system for salmon—both wild and farmed.  Here is a link to the video you watched today in class.

Are you looking for the BC At The Table: Salmon  Video Questions Worksheet? Then click on the link below.

​

Here is the Fish Crossword, learn more about buying, preparing and cooking of fish products.