The sole purpose of our blog is to display the innovative works of Cedar Bluff High School's Family and Consumer Science class. Here, we will contribute pictures of the food items we create, recipes we explore, and the events that we cater to. Stop by for frequent updates on whats cookin'!
Wednesday, February 22, 2017
Baby cakes
Our moist Baby Cakes are delicate enough to break apart in your mouth, yet structured enough to support the silky butter cream icing on top. The red sprinkles add a pop of color, while the pink chocolate pieces add extra flavor. However, the most important part of our cake is the love and effort we put into making the cake.
Baked Potato
Chapter 2 was about how to prevent foodborne illnesses from happening. We started by washing the potato off and then stabbing it with a fork. Next, we cooked the potato until it reached an internal temp of 135. The next day we had to reheat the potato then was able to put the toppings we wished on it.
Salad with grilled chicken
Ingredients: Lettuce, Cucumbers, cheese, cooked chicken, croutons, and ranch dressing.
-Wash cucumbers and lettuce. Cut up.
-Cook chicken.
Combine in bowl by adding ingredients you wish.
-Wash cucumbers and lettuce. Cut up.
-Cook chicken.
Combine in bowl by adding ingredients you wish.
Make Up
Creds to Mrs. Brooks for designing this delicous and delightful rose cupcake. It was a strawberry cake layered with mounds of buttercream icing with red food coloring.
Orange Roll
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Orange Cinnamon RollOur orange cinnamon roll features a polka-dot background to catch one's eye, with sliced dimes and orange pieces to capture the complete essence of the dish. |
Friday, February 17, 2017
Valentine's Day Cakes
Baby Valentine's Cakes
For Valentine's this year we made small red velvet cakes. These delicious cakes have a cream cheese chocolate icing topped with white chocolate. These moist and airy cakes look like the perfect fairy tale for singles or couples. The sweet and flavorful cakes were a great Valentine's treat.
For Valentine's this year we made small red velvet cakes. These delicious cakes have a cream cheese chocolate icing topped with white chocolate. These moist and airy cakes look like the perfect fairy tale for singles or couples. The sweet and flavorful cakes were a great Valentine's treat.
Valentine's Day Treat
Valentine Day Bite
Made with love and a lot of chocolate we made our valentines day dessert for the ones that are looking for a little something extra this year. For the make it for yourselves, we had one small heart cake with miniature cupcakes all made with red velvet cake filling. We then melted chocolate and icing together to make a smooth glaze for the cakes. We poured it on and drizzled on white chocolate on top. Finally, we sat down and enjoyed out masterpiece.Pretty Four Bitty Bites
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Chocolate Fudge Cake with Cream Cheese Icing (&chocolate chips) |
This is a delicious cake has a moist and airy structure, with a silky cream cheese icing drizzled on top, with chocolate chips as an added decoration,
Baked Potato
After baking the potato for approximately one hour the first day, due to a lack of time, I stored it in the refrigerator over night. In order to eat it the next day without getting a food borne illness, I reheated it to an internal temperature 165 degrees. Then I sliced the potato in have and spread butter over the inside. Next, I scattered bacon bits. Then I added a pinch of shredded cheese. Lastly, I tossed two pinches of chives to the potato to add a sense of color to the finished product. From this lab, I learned how to correctly cook, as well as cool, a TCS food without causing a food borne illness.
Baked Potato Mush
After baking my potato for a hour on the first day, I stored it in the refrigerator overnight. The next day I heated the potato to an internal temperature of 165 degrees. Our kitchen also cooked bacon in a skillet to add a delightful flavor to the potato. I added sour cream, cheese, ranch, bacon, as well as salt to add more flavor to the potato. Thereafter, I smashed my potato and all the ingredients to enhance the flavor, while eating it.
Baby Cakes
My individual baby cake consisted of a white cream cheese icing, red and pink sprinkles, chocolate chips, and marshmallows. I combined the pink and red sprinkles with the white icing, to provide a mouth-watering look. My delightful mini cake presented vibrant colors to represent Valentine's Day. The moist holiday cake tasted scrumptious, as it melted in my mouth.
Baby Cakes
Introducing: Baby Cakes
This is my scrumptious Baby Cake. I used an icing bag to form a rose-like pile of icing onto my moist miniature cake. Then, I scattered colorful and vibrant sprinkles onto my icing. I then added an odd number of chocolate chips to draw attention to the platter. Then, I drizzled chocolate icing across my plate in order to make it appear more delightful. Lastly, I lightly tossed a pinch of sprinkles to finish my product. For the picture, I shined a multicolored light over my finished product to make it appear more vibrant. All in all, my mouthwatering Baby Cake looks and tastes delicious.
This is my scrumptious Baby Cake. I used an icing bag to form a rose-like pile of icing onto my moist miniature cake. Then, I scattered colorful and vibrant sprinkles onto my icing. I then added an odd number of chocolate chips to draw attention to the platter. Then, I drizzled chocolate icing across my plate in order to make it appear more delightful. Lastly, I lightly tossed a pinch of sprinkles to finish my product. For the picture, I shined a multicolored light over my finished product to make it appear more vibrant. All in all, my mouthwatering Baby Cake looks and tastes delicious.
Salad with Chicken
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Ingredients: Chicken, Salt, Pepper, Cheese, Cucumbers, Lettuce, Crouton, & Ranch Dressing |
-Wash Cucumbers & Slice into pieces
-Wash lettuce, peal off external piece, then chop
-Cook chicken in fry pan until the internal temperature reaches 165°
**After you have completed all tasks your chicken salad will be ready to toss and combine the ingredients that you wish
Pretty Four Bitty Bites
Our idea for the Pretty Four Bitty Bites was to create a moist, elegant, silky, airy, and structured cupcake.
Baked Potatoes
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Oven Baked Potato
Ingredients: Potatoes, Butter, Oil, Salt, Bacon, Cheddar Cheese, Chives, Salt, & Pepper
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**Preheat Oven to 425°**
-Wash the potatoes
-Rub a combination of salt and oil on the potatoes and roll up completely in tin foil
-After the oven is preheated place the potatoes inside the oven
**Bake the Potatoes until the internal temperature becomes 165°**
-Fry bacon in a pan, until crispy (otherwise the bacon will not crumble)
-Rinse and chop up chives
When all food is cooked completely and has reached the correct internal temperature your potatoes are ready to be prepared and served.
Pretty Four Bitty Bites
The reason why I used two different colors was to bring out the flavor and color of the chocolate heart cupcake. I wanted to bring out the creativeness of the cupcake. And I believe I did so.
You want a piece of me
First I took a heart shape and spread confectionery sugar inside the create a heart. Later, I heart up the cream cheesecake icing and spread lines across the heart shape cake to bring out the chocolate. Then I put Chocolate chips around the heart to not make it so boring then i added sprinkles to add color.
Pretty Four Bitty Bites
For Valentine's Day, our group constructed a moist, airy chocolate cake. Our cakes were structured into a two tiered heart tower, combined together with a silky cream cheese icing. The elegant dessert was very tasty as well.
Monday, February 13, 2017
Chapter 2 -Potato
Chapter 3 -Chicken Salad
Serv Safe CH 2.
Chapter two of Serv Safe focused primarily on food borne illness. As a means of practicing the prevention of these illnesses, our instructors taught us about proper hand washing, as well as, time temperature control. We baked our potatoes at a temperature of 425 degrees to ensure the destruction of harmful bacteria. Because we did not have time to eat them that day, we chilled the potatoes and bacon bits to 41 degrees, and reheated them the next day to the proper temperature of 165 degrees.
Thursday, February 9, 2017
Chicken Salad
Our second lab creation was a chicken salad. We are currently studying ServSafe, which is a food and beverage safety training and certificate program administered by the National Restaurant Association. Chapter 1 emphasizes the prevention of cross-contamination. We created a chicken salad. We chopped the lettuce, cut the cucumbers and tomatoes, grated cheese, while cooking chicken until it had an internal temperature of 165 degrees. The importance of this lab was to not contaminate the ready to eat foods with the raw chicken. After finishing the lab we enjoyed our delightful chicken salad.
Servsafe Ch 2- Baked Potato
For Servsafe Chapter 2 we made baked potatoes, and learned about food borne illnesses. First we placed the baked potatoes in aluminum foil with olive oil and salt. We baked them in a glass pan at 425° F for an hour. We placed freshly crumbled bacon, chives, sour cream, cheese, and ranch on top.
Chapter 1 : Chicken Salad
During this lab, we learned how to correctly prepare chicken, along with vegetables, without cross-contaminating them. I first washed my chicken. Then, I had a separate cutting board to only be used for the chicken. I then sliced the chicken and placed the pieces into an oiled skillet. I allowed the chicken to cook for a while, before I flipped it. When I felt the chicken was ready, I used bimetallic-stemmed thermometer to check the temperature of a couple of pieces. Once they reach 165*F for 15 seconds, I turned off the heat and scattered a couple of pieces onto each salad. While I was doing this, others prepared the vegetables and lettuce on different cutting boards after they washed them.
During this lab, we learned how to correctly prepare chicken, along with vegetables, without cross-contaminating them. I first washed my chicken. Then, I had a separate cutting board to only be used for the chicken. I then sliced the chicken and placed the pieces into an oiled skillet. I allowed the chicken to cook for a while, before I flipped it. When I felt the chicken was ready, I used bimetallic-stemmed thermometer to check the temperature of a couple of pieces. Once they reach 165*F for 15 seconds, I turned off the heat and scattered a couple of pieces onto each salad. While I was doing this, others prepared the vegetables and lettuce on different cutting boards after they washed them.
T.C.S. Foods: Backed Potato
Our next experiment involved T.C.S. foods. We backed a potato and reheated it. We checked the internal temperature to 165 degrees F. Mine came out to 178 degrees F. Then, I opened it up to a cloud of smoke. I slapped on whip cream that masked the smoke and sprinkled on cheese, bacon and chive shavings. It was deliciously even. I enjoyed every bite.Servsafe Ch 1- Chicken Salad
To make this grilled chicken salad you must have lettuce, tomatoes, cucumber, black olives, cheese, and chicken breast. I learned that we must use different cutting boards while cutting chicken and something else. For instance, we used a cutting board for our tomatoes, olives, cucumbers, and lettuce. We then used a different cutting board for the chicken, in which we cooked until the internal temperature was 165° F. We strategically placed each item in the salad, so it would look succulent.
Chicken Salad
We used two different cutting boards for the chicken and the vegetables so we would not cross contaminated the food. The internal chicken temperature was 165. And the chicken salad was great!!
Wednesday, February 8, 2017
Serve Safe Ch.2
Our next experiment in Serve Safe, my group whipped up a recipe that has to do with a T.C.S food
T.C.S food, like baked Potato, can more than likely to create harmful bacteria. Without cooking at the right temperature, bacteria can form and can cause an outbreak.
Enjoy the meal with the most favored meat, Beacon 😁😁😁😁😁
T.C.S food, like baked Potato, can more than likely to create harmful bacteria. Without cooking at the right temperature, bacteria can form and can cause an outbreak.
Enjoy the meal with the most favored meat, Beacon 😁😁😁😁😁
Wednesday, February 1, 2017
Servsafe Chapter 3 -Salad
Time to go Healthy
The salad that we made was making sure that the preparation, the correct procedures that needs to be conducted, and the styling of the finishing touches of the remaining steps, need to be Serve Safe recommended to be handed out to hungry customers.
As part of the class, my starting opinion was the texture, taste, and the differential colors of each vegetable, the salad made each senses flutter like the wings of a bird
Hope you will enjoy the savory and mouth-watering fresh taste of a garden made salad
😃😃😃😃🥗🥗🥗🥗
Salad Representing ServSafe Chapter 3
As our lab for chapter 3 we made a delicious salad using the strict rules of ServSafe. We used the following rules:
- Put on hair net or hat to fully capture all hair.
- Put on clean apron.
- Take off jewelry.
- Make sure clothes are clean
- Properly wash hands using the ServSafe steps.
- Put on approved gloves.
As we finished these steps, we started work on our salad. First, we washed the lettuce, making sure to get under the leaves, the cucumber, and the tomatoes. After everything was washed and our items were laid out, we began shredding the lettuce, slicing the cucumbers, dicing the tomatoes, slicing the purple onions, and shredding the cheese. Afterwords, we put the salad together and I topped mine with bacon bits, croutons, and ranch.
ServSafe Chapter 3:
Just a Salad
A salad a day keeps the doctor away. When people think of something healthy a salad comes to mind, therefore, a salad we did make. First, we prepared ourselves. Putting up hair, wearing a clean apron, washing hands and putting on gloves was the first steps before entering into the kitchen. We start preparing the food with washed lettuce. We broke it across a cutting board and took away the bad pieces. While someone did that, another moved to slicing the cucumber. Then, the lettuce was moved to bowls and individually laid in each. That was soon followed by the sliced cucumber, a cut onion and a diced tomato. The cheese was sprinkled throughout the plates that was covered in bacon bits and croutons. Finally, we got to take off our aprons and gloves and enjoy the delicious crunch of the fourth of July in a plate.
Yesterday, we learned how to appropriately dress while preparing food. We wore gloves, clean aprons, and hats/hairnets. We also learned to change our gloves after touching different things.
In addition, we learned how to wash vegetables. This is our scrumptious salad that we prepared while discussing chapter three.
In addition, we learned how to wash vegetables. This is our scrumptious salad that we prepared while discussing chapter three.
Chapter 3
We learned that you must wash your hands up to your elbows with over 100 degree water. Never blow into the gloves and only touch the top. No jewelry must be worn, never have your hair down, and always wear a apron while in the kitchen. When you have gloves on never touch your fave or any other part of your body.
Serv Safe Chapter 3
So, yesterday we covered Serv Safe Chapter 1. The chapter discusses good hygiene as well as hand washing. We had to wear hair coverings, remove jewelry, wear clean aprons, wash hands, and wear gloves. We also washed all of our vegetables in water that was slightly warmer than the temperature of the food. However, when rinsing the lettuce we had to peel it apart to be sure we washed the inside thoroughly. The lab was very entertaining and full of useful information.
Salad
In chapter 3 we learned that we could not wear our hair down or jewelry. We had to have a clean apron on. For the salad we had to wash the lettuce, tomato, cucumber and onion. Then, we had to chop up the ingredients and grated the cheese. We put the lettuce in first, then the tomatoes and onions, and finally cheese.
ServSafe Chapter 3/ Salad
I was supposed to wear gloves while making my salad, but the gloves were not large enough. I could not participate in making the salad due to risk of contamination, so I chose to wash the dishes when everyone finished eating.
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