Fall is the perfect time to teach about apples because they’re in prime season, making them abundant and inexpensive! This post includes an Apples Hyperdoc & Dutch Apple Pudding Lab. So after students have learned about apples and you want a tasty, easy to make dessert, then the Dutch Apple Pudding Lab will be right up your alley!
Having just started watching the series, I was so excited when Shawna Strenfel, a FACS teacher from New York shared this Kitchen Crime Scene problem based lab activity! Shawna’s Kitchen Crime Scene is based on the popular television show Crime Scene Kitchen! So, if you love the show, you’ll be anxious to give this a try with your students!
Charcuterie boards seem to be all the rage, trending as a creative way to display everything from appetizers to desserts! With the Super Bowl and Valentine’s Day rapidly approaching, I thought it would be a great time to introduce this concept and the Charcuterie Board Virtual Challenge to my students. Because of teaching in a hybrid setting, I made this a virtual activity and can’t wait to see what my students create! So, I will leave you with the same question I will my students, “What’s on your board?”
Students always want to bake cakes! Maybe it’s because the cakes they get at home are typically prepackaged or out of a mix! Don’t get me wrong…those are great once in awhile and have saved me on more than one occasion, when time was at a premium! However, when talking to students, I get the impression that most only get scratch baked cakes in rare instances or on very special celebratory days! I guess I was lucky growing up because my family baked cakes often, as desserts were a delicious way to end the evening meal! Because of this, I was fortunate to be exposed to a variety of different cakes. The funny thing is that while growing up, I thought there were tons of different types of cakes, but in reality there are only a couple! This lesson focuses on a cake overview of history, types, solving cake problems and includes some labs, focusing on the two basic types of cakes!
Who would have thought that the age old canning jar would be perfect for dessert food labs! When choosing recipes for labs I try to select recipes so students get a nice sample to taste, but leave very little, if any leftovers. Not only does this cut down on waste, money spent on ingredients, but it also forces students to practice portion control and eliminates arguing over who gets the extras.
Vanilla is expensive and vanilla beans even more so. This is a great lesson to teach students about vanilla without breaking the bank. One vanilla bean required!
I learned so much at the Johnson & Wales Baking & Pastry Summer Educator’s Program. I described briefly what we did each day of the class. I also have included some products that were discussed and used during the class…
I just got back from this year’s Fancy Food Show in the Jacob K. Javits Center in New York City. The Fancy Food Show is put on by the NASFT (National Association for the Specialty Food Trade).
“Since 1955, the Fancy Food Shows have been North America’s largest specialty food and beverage marketplace. Between the Winter Show in San Francisco and the Summer Show in New York City, the National Association for the Specialty Food Trade events bring in more than 40,000 attendees from more than 80 countries to see 260,000 innovative specialty food products, such as confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more. Only NASFT Members can exhibit at the Shows, where retailers, restaurateurs, distributors and others discover innovative, new food and beverage products. The Shows are attended by every major food buying channel, influential members of the trade and consumer press and other related businesses.”