PAA 9 - Food Safety Webquest

In the Food Safety Unit we will study food poisoning and how to prevent it. To fully understand how to prevent what is commonly called food poisoning you need to know what the major causes are.  Causes for food-borne illnesses fall into three major categories: biological, chemical and physical.

For this unit we will focus on the biological hazards which include bacteria, viruses and parasites.  These organisms are very small and can only be seen with the aid of a microscope.

Biological hazards are commonly associated with humans and with raw products entering food preparation areas at home or in commercial food service environments.

To study the major biological hazards you are going to become experts on one of these hazards and inform the rest of the class on your findings. For this research project we are going to go on a web-quest.

Biological Hazards

Your assignment:

1.  Research your topic.

2.  Present your research using PowerPoint to the class.

The Process:

STEP ONE - RESEARCH

1. We will work in the computer lab for 2 periods.

2. Chose a partner.

3.  I will randomly assign a biological hazard to each pair.

4. You will click on the following links to Websites  and More Websites to find information about your biological hazard.

5.  This list of questions will help you on your quest.

• What foods are typically involved with your biological hazard?
• What are the symtoms of the illness?
• What are the factors that contribute to the spread of the illness?
• Are there any news stories about your bacteria? 

6.  After you have completed your research and answered your questions we go on to step TWO.

STEP TWO- POWER POINT

Slides to create:

• Title 
• Introduction to presentation 
• Provide a picture of the biological hazard
• Slides expalining the biological hazard - use your notes from the guided questions as a guide
• Last slide - references

Summarize your information into bullet form

Prepare with your partner for your oral presentation of your findings

You will be evaluated on your research and your oral presentation.

Webquest retreived from http://ww2.sjc.edu/vguertin/foodwebquest.htm and adapted for use in the PAA 9 class.

The presentation will be evaluated using the following rubric:

Food Bourne Illness - Oral Presentation Marking Rubric

	0-1	2-3	4-5	6-7	Score
Structure of presentation	Information is disorganized and incomplete	Information is disorganized but complete	Information is presented in a somewhat organized but incomplete way	Information is presented in a complete and organized way
Eye contact and voice production	Group members are difficult to understand and speak to only part of the audience	Group members speak clearly but to only some of the audience	Group members speak clearly but without enthusiasm to the audience.	All group members speak to the whole audience clearly. Their voices are clear and they display enthusiasm.
Knowledge of biological hazard (orgamism)	One piece of information about the organism	Two pieces of information about the organism	Three pieces of information about the organism	Four or more pieces of information about the organism
Delivery of presentation	Poor creativity and  knowledge of presentation by most group members	Presentation lacks creativity and poorly rehearsed by some group members	Creative but not well rehearsed delivery by all group members	Creative, knowledgeable, well rehearsed presentation by all group members
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Cooking Up Saskatchewan Champs

The team that represented LeBoldus in Saskatoon for the Cooking Up Saskatchewan Contest won first place.  This means that we are the provincial chicken cooking champs.  The team created their own recipe for stuffed chicken and picked sides that complimented the spicyness of the chicken.  The teamwork was fabulous and the students answered the judges questions with confidence.  LeBoldus was well represented at this event.

PAA 9 - Oven Fries

The PAA 9 is just begining the official foods section of this course.  The topic this week is knife skills.  To practice those skills oven fries were made.  See the blog published on October 6 for the recipe.

Foods 10 - Pizza

The Foods 10 classes made Pepperoni Pizza. all the pizzas looks and smelled great.  The ones that I tested were very good!  Good job everyone!

Master Pizza Dough

2 1/2 cups all-purpose flour, or as needed

1 envelope Fleischmann's® RapidRise Yeast*

3/4 teaspoon salt

1 cup very warm water (120 degrees F to 130 degrees F)

2 tablespoons olive or vegetable oil

Cornmeal

1. In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
3. Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Recipe retrieved from http://allrecipes.com/recipe/master-pizza-dough/detail.aspx.


Pizza Sauce

1 (8 ounce) can tomato sauce

1/2 teaspoon minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1. In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.

Recipe retrieved from http://allrecipes.com/recipe/easy-pizza-sauce-ii/detail.aspx.

Veggie Stir Fry

Today the Foods 10 students made Veggie Stir Fry.  We were fortunate to find carrots and cabbage grown in Craven, which makes the stir fry even tastier.

When doing your relection please explain how using mise en place is helpful when preparing this recipe.

Veggie Stir Fry

2 teaspoons cornstarch

1/2 cup cold water

3 tablespoons soy sauce

1 cup fresh broccoli florets

1 medium carrot, thinly sliced

1/2 small onion, julienned

1 tablespoon vegetable oil

1 cup shredded cabbage

1 small zucchini, julienned

6 large mushrooms, sliced

1/2 teaspoon minced garlic

Hot cooked rice

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.               

Retrieved from http://allrecipes.com/recipe/veggie-stir-fry/detail.aspx.

Chicken Cook-Off

Today was a first for the LeBoldus Food Studies students - we took part in a chicken cooking contest sponsored by the Chicken Farmers of Saskatchewan.  It was an exciting hour of cooking and presenting food.  The food all tasted great and also looked great!  What an awesome group of cooks!!

For your blog please include the recipe your team used with a reference, the picture of your table and your reflection.

Oven Fries and Pickles

This week the foods classes were learning and practicing knife skills.  The Foods 10 classes made oven fries and the Foods 30 class made Daikon and Carrot pickles.  The fries were very tasty and I am waiting until after the weekend to try the pickles.

Question for blogs - What did you learn about knife skills? How were these skills used in this assignment?

Healthy Oven Fries

Crisp outside and moist inside, these easy fries appeal to the most discriminating aficionado.

Ingredients

• 3 baking potatoes , (unpeeled)3 3baking potatobaking potatoes, (unpeeled)
• 3/4 tsp chili powder 3/4 3/4tsp tspchili powder
• 3/4 tsp paprika 3/4 3/4tsp tsppaprika
• 1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
• Salt Salt and pepper to taste

Preparation

Place baking sheet in 450°F (230°C) oven for 5 minutes or until hot. Meanwhile, cut each potato lengthwise into desired shapes. Rinse with water and dry with paper towels. Place in bowl and toss with oil, chili powder, paprika salt and pepper. Sprinkle with oil; toss. Bake in single layer on baking sheet for 15 minutes; turn and bake for 15 to 18 minutes or until crisp and golden brown.

Recipe originally found at http://www.canadianliving.com/food/healthy_oven_fries.php and adapted for the classroom by Mrs. Gelowitz.


Vietnamese Daikon and Carrot Pickles

• 2 pounds carrots (about 5 medium sized carrots), peeled
• 2 pounds of daikon radishes (about 2 large daikon), peeled
• 1 cup plus 4 teaspoons of sugar
• 2 teaspoons salt
• 2 1/2 cups white vinegar
• 2 cups warm water (warm enough to easily dissolve sugar)

• About 5 pint jars

Julienne the carrots and the daikon radishes. Cut them first crosswise into 2 1/2 inch long segments. Then cut 1/4-inch thick slices lengthwise. Stack the slices and cut them again into 1/4-inch thick batons.

Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated. Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.
Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.
Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.
The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.
Traditionally served in Vietnamese street sandwiches called Banh Mi. These pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork, or even with salad or wrapped into a spring roll. Or just eat them straight.

Makes approximately 5 pints.

Recipe retrieved from http://simplyrecipes.com/recipes/vietnamese_daikon_and_carrot_pickles-print/.

Period 4 Banana Boat Photos