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Foods 12

 
June 15, 2015  One last class today and we made our own grad breakfast of fruit-filled crepes.  Congratulations grads and good luck with future plans.
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June 11 , 2015  Today's lab was called "Show Me", where students were challenged to create a product that showcased their skills.
 
 
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Priya Sekhon made goat cheese, avocado and strawberry roll-ups.

 

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Strawberry white chocolate millefeuille

 

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Mushroom and goat cheese dumplings (with home made wrappers).
 
 
 
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Chicken cordon bleu with parmesan sauce
 
 
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Mocha orange torte

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Black sesame matcha cupcakes


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Strawberry pistachio custard tarts
 
May 26, 2015 Today was our marvelous Italian Buffet.  Lots of interesting and delcious food.

 

Spaghetti Carbonara

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Mushroom Risotto
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Pesto Potato Fettucini
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Stuffed Mushrooms
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Pesto Pizza - Vegetarian or Shrimp
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Strawberry Mascarpone Mini Cups 
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May 15, 2015
Today was the 8th Annual Iron Chef Competition. The ingredient the students chose was avocado and we had quite the variety of food.  The entries were:
 
Avocado pizza with egg
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Cucumber Rolls with creamy avocado spread
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Green pizza
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Tied for second place:
 
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Smoked salmon and avocado rice balls
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Matcha macarons with avocado white chocolate filling
 
And the Iron Chef 2015 winner is
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Plantain shrimp cups created by Cassandra Yu and Kevin Rae.  Congratulations!
 
 
 
April 21, 2015 We finished the Japanese unit with a Sukiyaki experience today.

 

Step 1. Preparing all the ingredients

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Step 2. Starting to cook
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Step 3. Everything in the pan
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Step 4. Let's eat!
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April 15, 2015
Today was a spectacular day with each unit creating a Japanese delicacy to share with the rest of the class. Beautiful presentation made this a very lovely meal.
 
Yakitori
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Dora-yaki
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Inari-zushi
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 Matcha Shortbread Cookies
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Sunomono Salad
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Gyoza
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April 9, 2015 Today the students worked particularly hard preparing a 2 course  guest luncheon.  They used the chicken they cut up and froze earlier in the year.  Each unit researched recipes and created a menu using the chicken, which they  de-boned today. In addition, students created a formal invitation and menu.  In order to complete this project most students began preparation during lunch. 
 
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Teriyaki Chicken and Lemon Pound Cake Cookies
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Spicy Honey Chicken and Classic Brownies
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Creamy Cajun Chicken Linguini and Molten Lava Cake
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Chicken Pot Pie and Boston Cream Pie Crepes
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 Chicken Shwarma and Raspberry Cream Cheese Pinwheel Pastries
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Hearty Vegetable Soup and Heavenly Macaroni and Cheesey Chicken
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April 7, 2015
Today the Foods 12 students went on a field trip to Pacific Institute of Culinary Arts at Granville Island.  We had a tour of the school, learned what it takes to be a chef, enjoyed a culinary demonstration, and had a delicious 2 course lunch with a surprise amuse-bouche.
 
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Simon volunteered to help the chef with his demonstration.

 
March 30, 2015 This was a "Mystery" lab, where the students did not know what they would be making. It was a bit tricky, with multiple steps, but the students manged to create some tasty tuiles.
Step 1. Spread the batter.
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Step 2. Bake
 
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Step 3. Shape
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Step 4. Cool
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Step 5. Spread with chocolate and fill with custard.
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Step 6. Enjoy
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March 6, 2015  Today was burger day - portabello mushroom, vegan, chicken, beef - you name it. We had a great variety of flavours. Delicious burgers and crispy baked fries.  Now let's work on finishing a little faster.
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February 24, 2015  Today students created recipes that they had modified to reduce fat and sugar while increasing fibre and retaining flavour.  This was one of the most creative.  Turkey replaces beef and extra veggies were added to the sauce.  The new "noodles" are  zucchini which replace standard spaghetti.
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February 13, 2015 Today's lab was Whoopie Hearts in honour of Valentine's Day.  Students piped and baked the cookies and then filled with Swiss meringue.
 
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February 4, 2015  Learning to cut up a whole chicken.
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January 30, 2015 Students have now completed the yeast bread unit where we had labs using a bread machine and making by hand as well as a comsumer comparison of frozen, bread machine and bakery bread.
 
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Kyle Barber's crazy raspberry snake bread.
 
On December 18th the Foods 12 students prepared a holiday appetizer buffet.  This was a 2 day project where they prepared food ahead, froze it, and served on party day.  Great team effort and wonderful food.

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9th Annual Cranberry Cup Cooking Contest
Each table of students researched and edited the recipes, then on contest day presented a sample to the judges within 45 minutes. They were judged on presentation, originality and flavour.
 
Winners and judges from left to right:
 
Back row: Mr. Olson amd Dr. Schofield
Front row: Ms. Siedlecki, Tiffany Trinh, Anushree Gautam, Eva Wong
 
Cranberry Turkey Sushi
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