1. Welcome to the Family and Consumer Sciences: Foods Lab June Sturtz, Family and Consumer Sciences Teacher Phone: 239-1641 x 1109 E-mail: june.sturtz@north-haven.k12.ct.usjune.sturtz@north-haven.k12.ct.us

2. Office Hours – Extra Help Tuesday, Wednesday and Thursday after school 2:00-4:00 Day 1 and 2 block 1 (appointment preferred) Day 2 block 1 by appointment At-home make up lab on e-board www.north- haven.k12.ct.us High school, Career Educationwww.north- haven.k12.ct.us

3. Baking Topics of Study Pies and pastry (fruit, custard and cream) Cakes and Frostings (butter, sponge, chiffon, angelfood) Cake decoration Quick breads (muffins, coffeecakes, biscuits, pancakes) Yeast breads (rolls, loaves, pizza, calzones) Cookies (6 basic categories) Microwave baking Casseroles and oven meals (lasagna, pot pies, quiches) Baking and Pastry Arts careers Appetizers from the oven Gourmet baking (tarts, tortes, flans, pastries) Baking Light (lowering fat & sugar while maintaining flavor) Creative baking (inventing recipes, recipe contests, cooking shows) Holiday baking (winter or spring holidays)

4. BAKING II: Topics of Study Yeast Dough: regular and sweet dough breads and rolls Specialty Yeast Dough: Danish and croissants Quick Breads: scones, biscuits, muffins, loaves Fancy Cookies: biscotti, pinwheels, decorated gingerbread & houses Cakes: butter, sponge, angelfood, chiffon Pastry: Pies, tarts, torts, puff pastry Chocolate molding Cake Decorating

5. Culinary Arts: Topics of Study The Foodservice Industry: internshipsnin the cafeteria, faculty restaurants, catering Red Cross Blood Drive (Oct.21), faculty meetings Safety and Sanitation in the food industry Equipment Technology & Tools Menu Planning & Nutrition Standardized Recipes and Cost Control Food Presentation and Service Cooking Techniques: –Breakfast Cookery –Stocks & Sauces –Soups & Appetizers –Hot and Cold Sandwiches –Breads: Yeast and Quick –Pasta & Grains –Cookies and Specialty Desserts