the dish

Grade 7

2011-11-25T10:57:00.000-06:00

Hey grade 7 students!

There will be a quiz on Thursday, December 1, 2011. Please review your notes! Below is a brief outline of what to review:

Locations of the following:
dish soap
broom/dust pan
pots, pans, mixing bowls
first aid kit
where clean laundry is located as well as taking care of dirty laundry
5 safety rules to follow in kitchen
oven mitts location

Good Luck!

Grade 8

2011-11-25T10:52:00.000-06:00

Hey ladies and Gents! You will have a safety test on the next Day 4 class. This is Monday December 5, 2011. Please review your safety notes. Below is a brief outline of what to review.

1. location of tools/equipment
2. Definitions of each tool listed
3. Three common accidents and preventions
4. Four safety rules to follow in kitchen
5. How to turn on/off oven/stove

How to set timer and turn off timer

Localvore Competition

2011-10-25T19:05:00.000-05:00

Any grade 11-12 students interested in participating in the Localvore Iron chef Cook Off must see me
(Mrs. C) to sign up. There should be teams of four. We will need to create a recipe using local ingredients, sustainability in mind and able to prepare the dish within one hour.

Deadline for recipe submissions is in one month. So sign up now!

Grade 9

2011-10-20T11:59:00.002-05:00

Hey Everyone! A reminder for you that the Safety and Nutrition Test will be on October 31st! (scary)

Also, be prepared for a ghoulish good time and some festive eating!

Test Review: What to study for the test.
Safety / Nutrient Test on October 31

1. Dishwasher Use

a. Controls: Normal

i. Hi temp

ii. Heat dry

iii. Start

Correct procedure for loading/unloading

2. List 5 safety rules to follow in the kitchen/classroom

3. 2 safety rules to follow when using the oven

Nutrients:

Water: need to know types of water discussed in class

Functions of water in the body

Amount of consumed water daily

Fiber: Define a fibre supplement

Type of bran that contributes lowering cholesterol and control blood sugar: Oat

Carbs: main sources of carbs

What is the function of protein? Build, repair and maintain cells

Define the 2 types of carbs:

Simple : know the different types of sugars (fructose, maltose, lactose)

Refined sugars: two sources: sugar cane and sugar beets

Provide 2 examples refined sugar

“empty calories”

Complex carbs:

Provide you with steady blood sugar and source of energy

Define a complex carb:

Define 2 categories: Starches and Fibre

Provide 2 examples of starches

Grade 7

2011-10-05T15:41:00.001-05:00

Hey guys and gals!
Those Apple Cinnamon Biscuits were tasty!
We talked about the basic procedure of muffin making as well as biscuits. Hang on to your comparison sheets as this will be on the Grade 7 Foods test.

On Friday, October 14, 2011, we will be making PIZZA ROLL-UPS and learning about Canada's Food Guide and maybe a little something else. Have a great Thanksgiving and see you in class:)

Grade 9

2011-10-03T18:53:00.001-05:00

The morning class will be making Cajun Chicken Pasta and learning about Macro-Nutrients and continuing on with safety.

The afternoon class will forge ahead with Macro-nutrients and a nutrition break snack.

See you October 12, 2011

Grade 10

2011-09-26T16:27:00.002-05:00

There will be a quiz on Food Borne Illnesses on September 27, 2011 (Tuesday.)
Please review the Food Poisoning Worksheets that we have gone over in class!

We will also be making Chicken Tetrazzini and Garlic Twists.
See you in class.

WELCOME NEW AND RETURNING STUDENTS:)

2011-09-02T14:44:00.000-05:00

It was a beautiful mosquito free summer filled with lots of sunshine! But now it is back to school and I am looking forward to meeting and reaquainting myself with each and every one of you!
This year I have planned some tasty recipes and of course we will be talking alot about how to eat healthy and plan meals and menues.

The course outline for each grade will be posted on this site as well as the take home letter that each Foods student will receive. Have a great week and weekend, and I look forward to seeing you in class!

Grade 11

2011-05-03T14:21:00.000-05:00

Here is the outline for the Menu Design Project.

Using Eating well with Canada’s Food Guide as a reference, create a menu that appeals to someone like you. Your menu must contain the following criteria:
1. Include 3 appetizers. Each must include one serving of vegetables or fruits, one serving of grain products, and one serving of meat or meat alternatives.

(12 marks)
2. Include 3 entrees. Each entrée must include one serving of vegetables, two servings of meat or meat alternatives, 2 servings of grain products and one serving of dairy. (21 marks)
3. Include 3 dessert options. One dessert option must be a healthy one. Include one serving of each from Eating Well with Canada’s Food Guide: vegetables/fruits, grain products, and milk and alternatives. (6 marks)
4. Each appetizer, entrée and dessert must have a 2-3 sentence description describing the dish. Make sure that it sounds appealing! You are selling your food options!! (Total of 9 descriptions) (18 marks)
5. Include pictures for each dish. (Total of 9 pictures.) (9 marks)
6. Include a cover page with the name of your restaurant. Your name is your reputation. Make it sound appealing. (No one wants to eat of “The Rotten Cheese Diner!” (5 marks)
7. Organize your menu options to create a balanced and appealing flow for diners to read! Too much and it could be hard to read, too little and it will be boring and diners will lose interest! Remember, creating a menu is one of the first steps to creating the perfect atmosphere for diners! (19 marks)
8. Provide a brief description of your restaurant. (10 marks)
Include:
i) The type of restaurant (fine dining, casual, café…)
ii) Regions of the world that have inspired your menu
iii) (Ex. Olive Garden’s inspiration is Italy; Provence Bistro is based on French Cuisine.)
iv) How/why you created your restaurant (a passion for food, family business, necessity…)
v) Who your restaurant caters to (what types of clientele do want to serve?
**Out of 100 marks and worth 15% of final grade.

Grade 9

2011-05-03T14:18:00.000-05:00

Tomorrow (May 4th) there will be the Nutrient Test.
Please study as there will not be a rewrite.

Study guide for nutrient test

Fats: what is cholesterol

Why do you need to moderate fats

Describe the 3 types of fats discussed in class

Solid or liquid at room temp, provide examples of each healthy / unhealthy and why?

List 4 ways fat is found in our foods
Water: know the types of water discussed in class

How long a person can last without water
Fibre: what helps lower blood sugar
Carbs: how many calories are in 1 gram of carbs

Grade 10

2011-04-20T10:29:00.000-05:00

The next few weeks will be looking at Nutrition throughout the life cycle. Next class we will focus on nutrition of small children and teens. have a happy easter, and see you next Friday!

Grade 12 FoodTV.com

2011-04-18T12:31:00.000-05:00

Here is the project outline for anyone who does not have a copy.

Carman Collegiate FoodTV.com

It is now your turn!

This project is designed to allow you the student, an opportunity to cook and create a recipe of your choice… and to demonstrate the recipe to the class. This will enable you to demonstrate, create, prepare and organize skills that you have developed throughout the year. The criteria you will need to meet is outlined below.

Final Due Date:
May 5th presentation, work plan and activity sheet for group 1
May 13th presentation, work plan and activity sheet for group 2
April 27th: Grocery List and recipe due
April 18th: Work period

Criteria:
Create a recipe using ingredients that you enjoy and prepare/demonstrate the process to the class.
Working in groups of 2 or 3 will help ease the work load.

Your recipe that has a yield for 4 people should include the following:

1. Title, preparation time, cooking time, ingredients, method, cooking temperatures, measurements, and tools/equipment needed.

2. The recipe should be in an easy to read format, with clear instructions and appeal to a grade 7 student. (this means… use pictures)

Your project must contain a work plan that you will use. The work plan must detail:
1. A time line demonstrating each component. I.e. how long the recipe takes to execute, demonstration time, clean up time, and “work” time for students.
2. What recipe you are making, the source of the recipe.
3. Three objectives we expect to learn from this demonstration. (Include specific cooking terms/techniques like flambé, broil, deglaze, etc.)
4. Special instructions needed to complete the demonstration/lesson.
Include an activity worksheet explaining the three objectives and the recipe you are demonstrating. This activity worksheet is to be designed with a grade 7 student in mind. Be creative and use lots of visuals. Grade 7 students love color, drawings and fun font!
Overview:

1. Work in groups of 2 or 3 to complete the following:

• Recipe, work plan, activity sheet describing 3 cooking terms/techniques used in previous classes

• Recipe and grocery list are due on Wednesday, April 27, 2011

• Work plan, activity sheet and demo due on May 5th or 13th (will draw names to determine dates.)

• Research time available during April 18th class (all afternoon) and period 4 on April 27, 2011.

Sample Work Plan

Name:_______________________ Class: _____________ Date: _________________

Recipe: _____________________________________________________________________

Source of recipe: ___________________________________________________________________________

___________________________________________________________________________

What we expect to learn from this lab:

1.______________________________________________________________________________________

2.______________________________________________________________________________________

3.______________________________________________________________________________________

Recipe preparation time: _______________________________

Cooking time: ____________________________________________

Demonstration time: ____________________________________

Clean time needed: ______________________________________

Tools or special equipment needed to prepare the recipe: _______________________________

__________________________________________________________________________________________________________________________________________________________________________________________________

Special Instructions required to complete the demonstration/worksheet:

__________________________________________________________________________________________________________________________________________________________________________________________________

Grade 8 Test Review

2011-04-14T10:06:00.000-05:00

Your test will be on April 25, 2011. This is a Monday. Please study as there are no rewrites!
Here is the test review.

List 5 Safety guidelines to follow when working in the foods lab.

1. No running

2. No horseplay (goofing off in class)

3. Clean up spills

4. Use oven mitts when removing hot items from the stove/oven

5. Wash your hands

In your own words, describe the proper procedure to use when using the dishwasher.

1. Scrape and rinse dishes

2. Load dishes on correct side of dish washer

3. Call for dishwasher inspection

4. Load soap in the door

5. Turn on (normal, hi-temp, sanitize and start)

When preparing a recipe, it is important to read through the recipe first. Describe why we need to do this.

• Help us to familiarize ourselves with tools, ingredients, methods etc…

• To see if we have the correct tools/ingredients

TERMS

1. To stir rapidly, sometimes adding air into food products. WHISK

2. When working with the ovens it is best to use OVEN MITTS when removing hot items from inside the oven.
3. Kitchen equipment like POTS/PANS, BAKING SHEETS are kept behind the white board.

4. It is important to assume the oven/ stove is HOT. This helps prevent accidents.

5. KNEADING the dough creates a smooth, elastic texture.

Read the paragraph below and find 4 items that Jesse failed to remember when he worked in the kitchen. Then, describe 2 ways he can meet Canada’s Food Guide.

Jesse walked into the kitchen from chopping wood for his fireplace. He grabbed a knife and cutting board. He reached into the fridge and pulled out some beef. He began to chop the beef into bite size pieces.
He washed his cutting board and knife then began preparing some French fries to go with his beef.
Once the fries were prepared he put them on a baking sheet and put them in the oven.
He leaned over the oven with his baggy sweater to turn on the back element. Then, he used a frying pan to cook the beef.
When the timer went off, pulled out the French fries using his sleeve.
Once his beef was prepared, he sat down at the table and ate his dinner with a glass of Mountain Roo.
For dessert, he helped himself to some ice cream with caramel sauce on top.

1. DIDN’T WASH HANDS

2. DIDN’T USE OVEN MITTS

3. DIDN’T TURN OFF OVEN

4. NEEDED TO REMOVE BAGGY CLOTHING TO PREVENT INJURY

2 ways he can change his diet to maintain a healthy lifestyle.

1. REMOVE CARAMEL SAUCE AND ADD FRUIT TO THE ICE CREAM

2. DRINK MILK, WATER OR 100% PURE JUICE INSTEAD OF POP.

3 Parts of the plant we eat:

1. ROOTS: POTATOES, CARROTS

2. STEM/STALK: CELERY BROCCOLI

3. LEAVES: LETTUCE, CABBAGE

4 COLORS OF VEGETABLES WE DISCUSSED IN CLASS:

1. RED/ORANGE

2. YELLOW

3. BLUE/PURPLE

4. GREEN

Grade 10 3rd World Countries Project Outline

2011-02-25T14:05:00.002-06:00

Travelling Abroad:

Destination Third World Countries

Our next stop will be travelling to a third world country of your choice. Your assignment will be to create a travel guide that focuses on the tourism that a third world country offers to adventurous tourists (such as yourself.)
You will be given 2 one hour periods in class to work on it, so use your time wisely!

Your project must include the following criteria:

1. Choose 1 country that is classified as a third world nation.

2. Describe what a third world country is by definition.

3. Explain why your choice of nation is classified as a third world nation.

4. Must include the capital city of the nation, main attractions/major landmarks.

5. List where the nation is located in the world, the climate, type of geography, and resources/agriculture that is present in that nation.

6. Provide in your project:

The food staple of the region

How it benefits the region (financially, nutritionally, and economically)

7. List 2 other food products found in that nation

8. List 2 main dishes from that region

9. One recipe that can be easily prepared by you! You will need to see me

when choosing a recipe as it needs to contain common food ingredients and prepared within a reasonable time frame. This recipe will be prepared in class

at a later date.

The travel guide must also include:

1. A Cover Page that is eye catching

2. Pictures, drawings, sketches to define and describe the nation and all criteria

3. Captions for the pictures

4. Organize the layout in an easy readable and eye pleasing format. Be creative.

Grade 10s

2011-02-23T15:01:00.000-06:00

So Our next stop on our tour of international foods will be in Italy! Baked Chicken parmesan is the dish, and as well, there will be computer time available to work on your projects! See you Friday.

Grade 7s

2011-02-23T14:58:00.002-06:00

In tomorrow's class, we will be reviewing some important safety items, measuring skills and organizing our kitchen groups.
See you in class!
Cheese quesadillas will be made as well!

Grade 8

2011-02-09T16:10:00.000-06:00

Grade 8s that have just finished your Foods class will be moving on to Electronics on Wednesday February 17th, 2011.

Grade 12 Practical Test

2011-02-03T13:02:00.000-06:00

Ok, So I forgot about the Basketball Tourney that Carman is hosting. As a class, we will go down to the gym at 1:30 and support our girls BB Team by cheering them on! The test will be rescheduled for the next class on Monday February 14th, 2011.

Grade 12

2011-02-03T10:16:00.000-06:00

A quick update on the Minestrone Practical:
Your test will be Friday February 4th, 2011. This is tomorrow!! I did mention in class that the test will be the next time I see you. Sorry for any confusion. If you have any discrepancies with this, please see in class!

Grade 12 Foods

2011-01-21T09:05:00.000-06:00

Well, second semester is fast approaching and we have almost completed the Stocks Sauces and Soups unit.
Hang in there, only one more class of soups and then we move on into another cooking area.
Your practical Soup test will be on February 7th. Please be prepared as this is a real test of time management, focus, taste, presentation, knife skills, proper cooking methods, following given instructions, and safty and sanitation.

Some things to help you prepare for your test are:

Ensure that you have a sanitation pail filled 3/4 full of luke warm water with a tbsp of bleach at your station. Keep any unused cloths in there until needed.
Have a damp cloth underneath your cutting board for security
use safe and proper knife handling at all times
clean as you work
Watch your cuts of the vegetables you are being evaluated on your knowledge and skill of the different cuts
Proper cooking methods (are you using the correct cooking methods listed in your recipe?)
Follow your recipe exactly as written, you are being evaluated on how welll you focus and follow instructions
Taste and presentation of final product
correct doneness of the final product (pasta is cooked al dente, vegetables are soft but not mushy, the temperature of the soup is hot not warm...)

Good luck! If you would like to practice, you may come and see me to set up a time! I am available almost any time at lunch hour, and need a heads up if you would like to come in before or after school as I commute daily.

Grade 7

2011-01-21T08:48:00.000-06:00

i might have told you in class that the test was on January 27th, but we don't have classes that day.
The test will be on January 24th.

Here is your test review for your up and coming test on January 24th!

Grade 7 Test Review

This review is for the test on January 24th. Please ensure that you have studied for this test, as there will be no study time before writing the test! It is your responsibility to remember this.
List 5 safety precautions we need to take in the Foods Lab are:

1. Absolutely no running because we could fall or cause someone else to hurt his/herself.
2. Always assume the oven is hot! Remember to wear oven mitts. They are located in the oven drawer.
3. Do not throw towels in the kitchen. Place them in the washer by walking over to the washer and dropping them in.
4. Always clean up spills immediately! This is very important because we don’t want someone to slip.
5. No playing around in the kitchen. This could cause someone to hurt themselves.
List some other safety precautions that we could follow to make sure everyone is safe.

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

When working with dishwasher, there are a few simple rules that we need to follow in order for our dishes to come out clean and ready for use.

These steps are:
1. Before loading the dishwasher, it is very important to scrape.
and rinse the dishes because this helps the dishwasher to clean and sanitize thoroughly.
2.We organize the dishes by placing the correct kitchen’s dishes on the appropriate side. Cutlery in the cutlery slots, large plates and bowls on lower rack, glassware and smaller items on top rack.
3. The dishes are not cleaned by themselves. What is missing? What do we do?

Soap is missing. We need to add soap to the soap dispenser in the dishwasher door. We get the soap from Mrs. Courtney.
4. The next step is to close the door and turn on the dishwasher. We do this by pushing the “normal” button and then the “start” button.
5. When unloading the dishwasher, we need to put everything back in its correct place. This means that each dishwasher and dishdrier from each kitchen helps to put back the dishes in each kitchen and the kitchen sink, taps and surrounding area are cleaned as well.

Compare the muffin method to the biscuit method.

Muffin Method
Combine all dry ingredients
Combine all wet ingredients
Combine wet ingredients with dry ingredients
Don’t overmix

Biscuit Method
Combine flour and shortening together using a pastry blender
Add wet ingredients to dry and combine
Don’t overmix.

When using the oven, it is important to preheat the oven
because it helps the food product to cook/bake properly.
It is also important to carefully read the recipe because this will make sure that our recipe will turn out correctly.

Have a great weekend. I look forward to seeing you in class next week!

This week in Foods

2011-01-09T17:27:00.001-06:00

Grade 7s: On tuesday we will continue on with kitchen safety, reading recipes and of course, eating some good food.

Grade 10s: We will be starting a new unit: Nutrition around the globe. Our first stop is France.

Grade 8s: We will finish up our vegetables unit.

Grade 11s: There is the Cougar Hockey Tournament. If you are not attending the game, you are to come to class.

Have a great week!

Welcome Back!!

2011-01-06T09:14:00.000-06:00

Welcome Back Everyone!

Grade 11s: Thursday we will be diving into the new unit "Hunger". And cooking up a tasty beef dish.

Grade 9s: We will be going over the project outline for your cheese shop and doing some baking with cheese... perhaps a cheesecake.

Grade 12s: On Monday we will be starting the "Stocks, Sauces, and Soups" unit.

Have a great weekend. Looking forward to seeing all of you in class:)

Happy Holidays

2010-12-20T08:52:00.001-06:00

Hello Everyone!!
I hope everyone enjoys the upcoming break (I know I will!) Remember to relax, have fun, and most of all, spend time with your loved ones!!

Be sure to check back for further updates!

Grade 7, 8, and 10

2010-12-16T21:16:00.002-06:00

Next week we will be celebrating the upcoming Holiday Break!
We will be baking, eating, and connecting before we say goodbye to 2010.

See you in class:)

Gingerbread Creators!!!!

2010-12-16T21:15:00.000-06:00

Anyone who has created a gingerbread structure may come and pick it up on Friday December 17, 2010.
Thank you to all who worked hard to complete your assignment!

Merry Christmas and Happy New Year!

Grade 10, 11, 12

2010-12-10T23:35:00.001-06:00

For the Grade 10 and 11 classes:
Monday is the last day for you to work on your gingerbread projects! Make sure you review your project outline to ensure you have met all criteria! I will be marking them on Tuesday/Wednesday. The village will be set up on Tuesday for display!
Have a good weekend:)

Grade 12s:
Monday is the last day for you to work on your cake! Make sure you review your outline to ensure you have met all criteria. Marking will be Tuesday/Wednesday!
Have a good weekend:)

Grade 7!

2010-12-10T23:33:00.000-06:00

Hey ladies and gentlemen!
Thanks for a great class! Let's remember to continue to use teamwork, focus on our work, and most of all, have fun!
Next class we will be chatting about how to make biscuits and compare them with the muffin recipe that we made in Friday's class!
Have a good weekend! See you next Monday.

Grdae 9

2010-12-09T08:51:00.000-06:00

We will be finishing up the remainder of the "Cheese" assignment, having a cheese tasting and of course, completing the gingerbread houses.
Have a great weeekend!

Grade 7s!

2010-12-09T08:50:00.000-06:00

Last class we finished up our safety unit and talked a little about what types of information a recipe contains. We will quickly review Reading a Recipe and move on to a discussion about muffins and the correct baking procedure. We will be making Banana Chocolate Chip Muffins in Friday's class.
I look forward to seeing you there!

Grade 11

2010-12-07T16:44:00.000-06:00

Gingerbread..... gingerbread.....
I don't have much to say about this.
Good Luck!

Actually, for those of you who check out the blog everyday, if you are struggling with your gingerbread house, I will offer you another deal!

With your own money, you may purchase a prebaked house and decorate it at home. You may either bring in the house for me to evaluate, or take 8 pictures of it from every angle.
Wth your pictures please hand in a typed 125 word description of why you chose this deal! (what happened to your house?) This is due Monday, December 13, 2010.

Grade 8

2010-12-07T16:41:00.000-06:00

Well, 2 classes down, and 6 to go! I hope that everyone brings a positive attitude and ready to work next class. I am truly sorry that you did not cook last class. Due to the presentation, it took away too much of our cooking time.
Next class, if everyone is focused, we will prepare 2 recipes. Please keep in mind, that the entire class needs to focus and co-operate with me in order for this to happen.

Have a great week!

Grade 9

2010-11-30T15:06:00.000-06:00

Nice Work ladies and gentlemen! We are almost finished the gingerbread project.
Remember that next class is our last so we need to finish up before they go on display.
Carman students, we have early dismissal last class. If you would like to come in at lunch to work on them let me know:) Have a great week.

Grade 7s

2010-11-29T09:12:00.001-06:00

This week, we will finish up our safety unit and talk about recipes. Please remember to bring a pen or pencil and a notebook to keep all of your handouts.
See you onWednesday!

Grade 9

2010-11-29T09:11:00.000-06:00

On Tuesday, we will put our gingerbread houses together and start the new unit. (We were supposed to start it last class.)

For decorating your gingerbread houses, I have provided the icing and some basic decorating items. If you want to embelish, please feel free to purcahse own items at your own cost. We only have 1 class plus a partial due to early dismissal!

Grade 12s!

2010-11-29T09:08:00.000-06:00

Only 3 classes left! It's time to switch into high gear and finish off the Holiday cakes! Please come prepared to work!

Grade 9

2010-11-22T12:55:00.002-06:00

We will be starting a new unit, and begin decorating the houses we baked off last class.
See you next week!

Grade 11's!

2010-11-22T12:54:00.000-06:00

It's beginning to look a lot like..... gingerbread building!!

We will be baking off the cookie pieces on Monday, so make sure you bring your dough if you're making it at home, or bring in your $5 if you re-made your dough in class.

Can't wait to start decorating:)

Grade 10

2010-11-22T12:53:00.000-06:00

I hear the train leaving.....

Make sure you jump on board and hand in your train car design for approval. You will also be baking off your pieces on Wednesday and perhaps making a quick treat!
See you in class.

Grade 8s

2010-11-22T12:51:00.001-06:00

Welcome Grade 8s! I am excited to be working with you again this term! Please bring a pen or pencil, a notebook, and a smile!

See you on Thursday November 25, 2010.

Welcome Grade 7!!

2010-11-22T12:50:00.000-06:00

I am super stoked to have you in Foods this year! Please bring a notebook, pen or pencil and the best positive attitude ever! We will be cooking up a storm this term and learning about making healthy eating choices!

See you on Tuesday, November 23, 2010:)

To all Foods students:

2010-11-13T13:53:00.001-06:00

Thank you very much to those who continually seek out "the dish" before coming to class. I have had a blast preparing little trivias and such for you folks. Over the next week, there will be very little to check out as I am heading into the busy season of reporting, exam preparing, cooking for the holidays and of course, hanging out with all of you in class! I will post more updates later on.
See you in class!

Grade 12s!

2010-11-05T13:56:00.000-05:00

We will being continuing on with the cake project. For those that have the cake base completed, you will be doing a crumb coat using buttercream. For those that need to complete the base, you will have all the necesssary ingredients to do so.

If you are ready to start rolling fondant, then let's rock-and-roll.

Have a great weekend!

Grade 11

2010-11-05T13:54:00.000-05:00

On Monday, I will not be in class. Sorry ladies and gentlemen:( However, the lovely Mrs. Thiessen will be.
Please be kind, and follow ALL given instructions.
You will be given a handout regarding the next assignment: The Gingerbread Village.
You will be doing an in-class assignment, as well as preparing the dough for the gingerbread structure, and making Orange Julius as requested.

have a good weekend! See you in a couple of weeks!

Grade 8s!

2010-11-05T13:50:00.000-05:00

Well, our time together is almost up! Next class will be the last Foods Class for you.
We will be making Chicken Caesar Wraps and Chocolate Chip Cookies.
Be prepared to hang out, play some games, and of course, eat some delicious food!
Have a great weekend, and see you in class:)

Grade 7

2010-11-01T14:36:00.001-05:00

We will be taking a look at Breakfst and the Egg this week!
Folk Festival Cookies and Smoothies are on the menu for Wednesday.
Have a great week and see you in class.

Grade 12

2010-11-01T14:35:00.003-05:00

Next class we will work on a 2nd round of fondant and create the base for our cake.
Remember, rough draft for cake is due Tuesday November 2, 2010.
See you in class!

Grade 9

2010-11-01T14:34:00.002-05:00

There will be a test on Nutritional Elements on November 9th, 2o10.
Please review your fibre, water, fat and carbohydrate worksheets.
See you next class!

Grade 9

2010-11-01T14:34:00.001-05:00

There will be a test on Nutritional Elements on November 9th, 2o10.
Please review your fibre, water, fat and carbohydrate worksheets.
See you next class!

Grade 8 Test Review

2010-10-28T14:40:00.001-05:00

Grade 8 Test Review

This review is for the test on ________________. Please ensure that you have studied for this test, as there will be no study time before writing the test! It is your responsibility to remember this.

List 5 Safety guidelines to follow when working in the foods lab.

_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________

In your own words, describe the proper procedure to use when using the dishwasher.
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

When preparing a recipe, it is important to read through the recipe first. Describe why we need to do this.
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Use the word bank below to complete the given sentences.
Word Bank
Pastry cutter Whisk Oven Mitts Spread Broil Scrape
Rolling pin Well Bake Over-mixed Stir Rinse

1. To stir rapidly, sometimes adding air into food products. ___________________

2. When working with the ovens it is best to use ___________________ when removing hot items from inside the oven.

3. Kitchen equipment like __________________ is kept behind the white board.

4. It is important to assume the oven/ stove is ___________________. This helps prevent accidents.

5. ______________ the dough creates a smooth, elastic texture.

Read the paragraph below and find 4 items that Jesse failed to remember when he worked in the kitchen. Then, describe 2 ways he can meet Canada’s Food Guide.

Jesse walked into the kitchen from chopping wood for his fireplace. He grabbed a knife and cutting board. He reached into the fridge and pulled out some beef. He began to chop the beef into bite size pieces.

He washed his cutting board and knife then began preparing some French fries to go with his beef.

Once the fries were prepared he put them on a baking sheet and put them in the oven.
He leaned over the oven with his baggy sweater to turn on the back element. Then, he used a frying pan to cook the beef.

When the timer went off, pulled out the French fries using his sleeve.

Once his beef was prepared, he sat down at the table and ate his dinner with a glass of Mountain Roo.

For dessert, he helped himself to some ice cream with caramel sauce on top.

1. ____________________________________________________________
2. ____________________________________________________________
3. ____________________________________________________________
4. ____________________________________________________________

2 ways he can change his diet to maintain a healthy lifestyle.

_______________________________________________________________________________________

Next week

2010-10-28T14:34:00.002-05:00

Grade 7s: We will be taking a look at "The Egg" and cooking up some Folk Festival Cookies with smoothies.

Grade 8s: you have a test on Friday November 5, 2010. Please review your notes so you are prepared.

Grade 9s: We will move along with our nutrients unit by looking at sugar. As well, we will be making some good food.

Grade 10s: You will be making cheesy shepherd's pie. There is a Food Poisoning and Conversion quiz as well.

Grade 12s: We will be doing another take at the fondant recipe for those that want another try.
Your Rough draft of your cake is due on Tuesday November 2, 2010.

To all students who participated in Spirit Week, you looked marvelous! Have a great weekend and see you in class!!

This week: October 25 -28

2010-10-25T12:06:00.003-05:00

Tuesday:
Grade 7s you have a test on Tuesday. After the test, we will be making some Nuclear Waste Punch, Witch's Fingers, and Gruesome Eyeballs for a Halloween Treat.

Wednesday:
Grade 10s we will continue with a brief conversions review and the make Ghostly Crispy Fingers with Ominous Flaky Owls.
PM Grade 1os, it is early dismissal. We won't be making food.

Thursday:
Grade 8s your comic strip is due on Thursday, October 28. You will be making Nuclear waste punch, monter claws with dipping sauce and maybe some gruesome eyeballs.

Friday:
Grade 11s you will have a small conversion quiz (you will have time to study and it is for marks.)
Then we will proceed into the haunted kitchens to make some Devilish Delights, Witch's Broomsticks, and Witch's Cauldrom Pasta.

Have a spooky week and see you in class.... if you dare....

Grade 9

2010-10-19T15:28:00.003-05:00

We will continue on with nutrients and will make Chicken Vegetable Stir fry. Remember to work together to complete ALL work in the classroom.

Grade 10

2010-10-19T15:25:00.001-05:00

Nice work Grade 10s! We accomplished alot and ate alot too! Next class, we will do a formal lesson on conversions and do a test review.
The safety, sanitation, and conversions will be on November 4th.

Have a good week. See you in class:)

Grade 11

2010-10-19T15:19:00.002-05:00

Hello hello! The first 3 people to bring in one of your favorite recipes to me, you will be greatly rewarded!!
Also, continuing on with safety, sanitation and all things poisonous of foods.

But don't worry, we will be cooking up something good.

Grade 8

2010-10-19T15:16:00.002-05:00

What a great class today! Congrats on all who completed the comic strip! If you didn't finish it in class, fret not. You can hand it in next class on October 28th. We will also be making Pasta Bolognese! Mmmmm.

There will be a safety and sanitation test (small one) on November 5th.

See you next week:)

Grade 7

2010-10-06T11:28:00.002-05:00

The Pizza Roll ups were a hit with students and with staff!! Great work grade 7s!!

Next class we will have a test review. (Friday,October 15th) and will be making a smaller recipe, Blueberry Oat Scones with a maple butter.

On October 26th (Tuesday) there will be the safety, reading a recipe, and comparing muffins and biscuits test. Please review your notes before you come to class.

See you next class!

For the first 3 students to come to class with their favorite family recipe will recieve a little something special!

Grade 9s

2010-10-01T11:20:00.003-05:00

Wow! What a class on Friday! The Northern Tacos were a big hit so I've decided to post the recipe for your viewing pleasure in case you want to pass it on to others!
Next class we will continue the Nutrients unit, focusing on Sugars and will experiment in the kitchen with Cinnamon Buns!
Have a great weekend and we will see you next week!

The first 3 students to arrive to class and submit their favorite recipe will receive a prize!
Happy Cooking!

Northern Tacos For the Bannock you will need:
2 cups of flour
2 tsp sugar
2 pinches of salt
2 tbsp baking powder
water at room temperature

Mix flour, baking powder, sugar and salt together.
Mix with enough water so that the mixture turns into a soft dough.
Divide dough into 6 pieces and roll out flat.
Fry bannock in a lightly greased pan turning over when the bottom is golden brown.

For the Meat mixture:
1/2 package of taco seasoning
1/4 cup of water
1 lb of lean ground beef

Fry ground beef in a large pan breaking up the meat into small pieces using a wooden spoon.
Once beef is cooked well, add seasoning and water.
Simmer mixture until the water is almost gone and the beef is well coated with the sauce.
Place cooked mixture on fried bannock and serve with salsa, sour cream, green onions, lettuce, grated cheddar cheeese, tomatoes and peppers.

This recipe makes 6-8 tacos.
Enjoy:)

Grade 12s

2010-09-30T14:39:00.002-05:00

So, last class we talked about an upcoming Halloween project. I think I have a good outline for you to follow.
We won't be spending too much time talking about the project next class (Tuesday) because someone had suggested that we try to make souffles. So, for Tuesday's recipe, we will be experimenting with cheese and eggs to create Carman's first souffle. To go along side the souffle, Potato O'Brien is also being served.
If you arrive to class on time and can identify 3 internationally known chefs written on a piece of green paper, you have won yourself a 7 day vacation to any destination of your choice.... jk. But, you will win a more modest prize for your efforts!
Happy researching.
See you in class.

Grade 8s!

2010-09-29T10:17:00.001-05:00

The first 3 students who take the bus to hand in the labels outlined in the blog from last class will receive a little gift from me for your hardwork:)
Also, the first 3 students to arrive who do not take the bus who hand in the labels outlined below will receive a prize from me for your hardwork:)
Please note that creativity will be the deciding factor. You must follow the guidelines correctly in order to receive the prize.
Happy Labelling!!

Grade Elevens

2010-09-28T11:30:00.002-05:00

Next class, there will be a brief Terry Fox presentation in the theatre. This will take away 30 minutes of our class time. Be prepared to have an intense review of knife skills and reviewing the recipe. We will be making Vegetable noodle soup. You will prepare the vegetables according to specifications on the recipe.

The first 3 people to arrive to class on time and answer the following trivia question will receive a prize from me. Good Luck!

Q: How many Coca-Colas will be consumed worldwide during the next hour:
(a) 17-million
(b) 27-million
(c) 37-million

Grade 8

2010-09-28T11:23:00.002-05:00

Hello everyone! Next class we will be making bacon and onion quiche as well as taking a look at vegetables and the nutrients they provide our bodies with.

The first 2 students to arrive that do not take the bus to Carman, and provide Mrs. Courtney 2 labels, 1 that reads "flour" and the other to read, "sugar". Your labels must be 4 inches wide by 5" long. You can use any legible font that you like. For your hard work, you will be rewarded with a little gift from me.:) Happy labelling.
See you in class.

Grade 10s!

2010-09-28T09:21:00.002-05:00

So, here is your chance to win a przie in Foods Class...
The first 5 students to come to class with a picture of a bag of Flour and a bag of Sugar (quality is taken into consideration) will receive a very nice prize!!
See you in class!
We will be reviewing food poisoning and making a great dish! Stay tuned for further updates!

Grade 7s!

2010-09-28T09:15:00.002-05:00

What a great job last class! I had a blast cooking with you and tasting the muffins. you can change the recipe a bit if you don't like pineapple. Try substituting canned mandarine oranges instead for a chocolate orange zucchini muffin. We used 1/4 cup of chocolate chips to add some fun to the recipe.

Next class: we will talk about biscuits and compare the recipe with muffins which we talked about last class. The recipe we will be making is.... Pizza Roll Ups. Kinda like a cinnamon bun with no cinnamon but with pizza ingredients instead! They are really easy for you to make at home and of course, really fun to eat!
See you next class:)

Grade 7s

2010-09-24T08:50:00.003-05:00

The first 5 people to arrive to class (1:20) and tell me 10 safety precautions we need to follow when working in the foods lab will receive a prize. Please have them written down on a clean piece of lined paper. For your work, you will receive a "Pass Go" card which is good for this term for a 5 minute extension on their break.
Good luck and Bon Apetit!

Foods 30G

2010-09-14T11:06:00.002-05:00

This past week, we focused on safety in the classroom and in the kitchen.
My goal for Grade 11 Foods is to work along side you teaching you basic knife skills and safety and of course, make some really great food!
Look forward to having all of you in class this year!!
Next class: Wednesday September 22, 2010. We will continue to work on safety and sanitation and do a review of conversions, along with knife safety which will prepare us for using the chef's knives!!!

Welcome new and returning students!!

2010-09-11T21:34:00.003-05:00

A quick hello and welcome to Foods and Nutrition at Carman Collegiate.
Please check in once and awhile... there could be something of interest to you....
I am very excited to back and teaching Foods.
See you in Class!!

All Classes

2010-06-09T10:23:00.002-05:00

Well, It's that time of year again! Summer is just around the corner and we are heading into days of sun, rest and relaxation.
Thanks to all students for making this year a great one for me!! I have truly enjoyed getting to know you and hope to see you next year! Have an amazing summer. Can't wait to hear all about your time off!:)

To the graduates, it's been a pleasure working with you! Wishing you all the best in the upcoming year!! Have a great summer!:)

Grade 12

2010-05-20T15:46:00.000-05:00

Chili cook off June 9.
Be prepared to present your pot of chili on that day. If you need extra time to work on your chili, the lunch hour is available to you as well as the morning. Please see Mrs. Courtney or Mrs. Phillips to schedule a time to come in.

Have a great long weekend.

Grade 11

2010-05-20T15:45:00.002-05:00

Next class is the presentation of your project.
Be prepared to share 5 minutes worth of info and don't forget about your dish.
June 7 is the barbecue and we will need to prepare for that. If there isn't enough support, we will not be having one. Please bring in some ideas/recipes of what you would like to make for that day.
Have a great long weekend.

Grade 10

2010-05-20T15:43:00.000-05:00

Next class, we will be completing special considerations of Nutritional Life Stages and preparing for the barbecue.

The test on Nutritional Life Stages will be on June 3, 2010.
The barbecue has been rescheduled to June 11, 2010.

Have a great long weekend.

Grade 7

2010-05-20T15:42:00.001-05:00

Next class we will be examining the egg and some breakfast ideas.
We will also be having a make-up cooking class due to missed labs.
I have planned a couple of recipes for the class and we will spend most of the class cooking.
Have a great weekend.

Grade 8

2010-05-20T15:41:00.001-05:00

We will be starting a new unit on Beef next class. I believe I owe you a cooking class due to missed classes (assembly).
We will do a make up cooking class before the end of the year.
Have a great long weekend.

Grade 9

2010-05-20T15:38:00.002-05:00

Fine Dining Day on Monday, May 31, 2010.
For Afternoon class, your menu is due on this day as well.

Grade 7 Test Review

2010-05-10T08:51:00.001-05:00

Grade 7s: Your test will be on Friday, May 14, 2010

5 SAFety precautions to take into consideration in the Foods Lab are:

1. No running b/c we could hurt ourselves, cause someone else to hurt herself
2. Always assume the oven is hot. Wear oven mitts, located in oven drawer.
3. Do not throw towels in the kitchen. Place them in the washer by walking over and dropping them in.
4. Always clean up spills immediately. (don't want to slip)
5. No playing around in the kitchen. We need to focus on tasks at all times.

Steps for the Dishwasher:

1 Scrape and rinse the dishes. This helps the dishwasher clean and sanitize equipment thoroughly.

2. We organize the dishes by placing the correct kitchen's dishes on the appropriate side. Cutlery in the cutlery slots, large plates, bowls, pots on lower rack, glassware and smaller items on top rack.

3. Soap is missing. We need to add soap to the soap dispenser that is located on the dishwasher door. Soap is located in the Broom Closet.

4. Next step is to close the door and turn on the dishwasher.
The correct setting is Normal and Start.

5. When unloading the dishwasher, we needd to put everything back in its correct place. This means that each dishwasher and dishdrier from each kitchen helps put away all dishes in their appropriate places.
The sinks, taps, and countertops need to be cleaned.

Muffin/Biscuit Method Comparison:

Muffin Method:
Combine dry ingredients
Combine liquid ingredients
Combine dry to liquid and stir
Muffins contain egg and oil
Bake at 400F
Muffins are made from a batter

Biscuit Method:
Combine dry ingredients
Cut in shortening to dry ingredients
Add liquid
Knead
Bake at 400F
Contains no egg
Has shortening instead of oil
Biscuits are a dough

Reading a Recipe:

It is important to carefully read through the recipe first so we know what we are making, what the instructions/methods are, and what tools and equipment to use.

If you have any questions, see me for help!!! Have a good week.

Grade 9 Le Fromage Project

2010-04-15T09:29:00.002-05:00

Here is the outline for the Cheese Shop Brochure Assignment. Remember it's due on April 26, 2010.

Due Date: Monday, April 26, 2010

Your assignment:

You have a secret family recipe for cheese. People rave about your cheese. So, with some help of a few government grants, you’ve decided to open your very own cheese shop! Like any business, advertising is key to a successful business.
Your job, to create a brochure to advertise and promote
your new store and the products you sell.

Your brochure must contain the following:
1. 5 cheeses from any of the categories that we discussed in class and provide a detailed description of each. You may only choose a cheese from a category once.
a. Each description must include:
i. The name of the cheese
ii. What type of cheese (category)
iii. Special characteristics of the cheese (where does it come from, taste,
what it looks like, very moist, dry, crumbly etc..)
iv. How the cheese can be served (salad, dessert, etc….)

2. Your brochure must also include your store’s name and location.

3. Must be on an 8x11 piece of paper. Use your imagination to create an eye pleasing brochure. Use pictures, diagrams, and sketches to jazz it up.
(Don’t forget about Publisher)

4. You must include 1 recipe that uses one of the advertised cheeses. Keep it simple, you don't have alot of space to work with.

This project is due on Monday, April 26, 2010

2010-04-14T10:24:00.000-05:00

I have recently returned home from a very brief vacation in Rome. If you want to know more, ask me:)

grade 10

2010-04-14T10:15:00.002-05:00

Hey everyone!
Next class we will continuing on with the Nutrition at Life stages unit: Toddler/Small Children.
I don't have a recipe at this time, but I was thinking that perhaps we should make some home-made baby food, to demonstrate how easy it is to make... what are your thoughts?

Grade 8

2010-04-14T10:13:00.001-05:00

We covered the course outline, expectations, and briefly talked about safety in the kitchen.
See you next class when we will be completing the safety unit, and cooking up some concoctions.

Grade 9

2010-04-14T10:11:00.002-05:00

Hello Ladies and Gentlemen!
AM: In tomorrow's class we will be tasting a wide variety of cheeses... bring your taste buds!

PM: Finishing up cheese notes, and cheese tasting.

Grade 7

2010-03-24T11:51:00.001-05:00

Hey ladies and gentlemen!
Have a great spring break and I will see you on April 9, 2010.
This is a test day: Eggs and Breakfast
as well, your breakfast journal is due!!

Grade 10

2010-03-22T19:10:00.004-05:00

Remember that the Body Image assignment is due on April 12, 2010.

Choose 4 advertisements in a magazine that depict males, females, or both. For each ad, provide a 125 word write up describing the hidden messages within the ad.

Here is a brief description of the assignment. For complete details, see me before March 26, 2010

You will need:

2 pages typed, Times New Roman or Arial 12 pt font double spaced.

a Cover page that has your name, date, title of assignment

your work needs to be cited

provide all 4 advertisements with your paper.

Have a great spring break!

GRADE 7

2010-03-22T19:07:00.002-05:00

Hey everyone!

After spring break we will be having a quiz on Breakfast and the Egg.

Remember to get your reflection journals in to me before the end of this term and any outstanding assignments you might have missed.

If you are uncertain about any of this, come see me and we can take a look at what you will need to catch up on!

Have a great spring break!

Grade 11

2010-03-22T19:05:00.001-05:00

Hey ladies and gents!

On April 6, we will be continuing the Canadian Foods/Heritage unit. If you have any Canadian recipes that you would like to make, email me at:

jcourtney@prsdmb.ca

Have a great spring break!:)

Grade 12

2010-03-22T19:03:00.002-05:00

On April 8, 2010 we will be starting a new unit: Beef cutting.

We will be preparing beef tenderloin and bringing out the bbq!

Have a great week off!

Grade 9

2010-03-22T19:02:00.001-05:00

The next time I see you will be after spring break.

Have a great week off and we will see you April 7,2010. We will be starting a new unit: Cheese!

See you then!

Grade 10: Next Class

2010-03-09T19:39:00.001-06:00

Hello Ladies and Gentlemen!
It feels like eons since I have last seen you.
Luckily next week we will be talking a bit more on Body Image.
There will be a quick quiz and some cooking as well.
Have a good weekend!

Grade 12

2010-03-09T19:34:00.002-06:00

Hey guys (and gal)
We will be doing a baking test on March 23rd. No one has come to practice. If you feel that you need help with the test, come and see me. I am available on Day 1 and Day 5 all morning. If you can't make it then, book a time with me over lunch and I will let you in the lab.

AFter the 23rd we break for Spring break and will return to class on April 7th. On this day we will be cleaning beef tenderloins. So come ready to cut some steaks. If everyone shows up, we will BBQ the steaks for the lab. So spread the word.

Grade 8's Next Class

2010-03-09T19:31:00.003-06:00

Grade 8's, in order for us to prepare the recipes we talked about last class, you will need to bring your best attitude possible and remember to respect the rules within the classroom.
This means that you will remain quiet while I am talking, and respect your fellow students by using your best Carman Collegiate manners.
Also, students who missed the Safety, CFG, and Vegetables Test will be rewriting it on March 18th.

Next class we will be making Chicken Caesar Salad Wraps with Chocolate Chip Cookies and, as promised, home made ice cream.

Please keep in mind that if the class does not respect the rules within the foods lab we will not be cooking!
Have a great week and I look forward to making ice cream with you!

Grade 12

2010-03-04T22:10:00.002-06:00

Baking Pre-test will be on March 15th in class.
There are 5 possible baking tests that you could get on March 23. Out of those 5 you will draw 2 out of a hat and be required to execute both within a given time frame.
If you feel that you need more practice, see either me or Mrs. Phillips about scheduling lab time.
Now is the time to ask for help!

Also, a written quiz on Pies and tarts will be held on March 15.

Grade 10's!

2010-02-17T08:41:00.002-06:00

Hello Ladies and gentlemen!
This week, we will be finishing up Food, Inc. and taking a look at Fair Trade.

You asked for it! So we'll be making it: Breakfast!

Next class: starting the Eating Disorders unit. We will be bringing in a guest speaker for this unit sometime in March. I will keep you posted.

Have a good weekend.

Grade 9:

2010-02-17T08:39:00.002-06:00

Hey!
Next week we will be looking at the facts on fibre and fat. The recipe we will look at is Bluberry Oat Scones.
Have a good weekend and see you in class!

Grade 8!

2010-02-17T08:36:00.002-06:00

Today's class we will be talking about vegetables. For the recipe we will be making Veggie Pizza.
Next class we will finish up the veg unit and have a review for the test that will be on MONDAY MARCH 1, 2010.

I will post a study guide after next class!

Grade 7's

2010-02-17T08:35:00.001-06:00

This week we familiarized ourselves with the biscuit recipe. Next class we will take a look at muffin recipes and see how they compare.

Grade 11

2010-02-03T13:46:00.002-06:00

Hey Guys and Gals!
This is a follow up to our class on Wednesday. (We watched Food, Inc.)
Here is the project outline. If you have any questions about this, see me or email me.

Why Choose Organic?

There are many reasons why people today are choosing organic and local food products.
It is your job to create a poster to advertise and promote the use of organic products. You will work individually for this project.

Your poster must contain:
1. it must be a poster
2. Provide a true definition of what the word ORGANIC means.
3. Compare 5 non organic products with organic products. When comparing, note the following:
a. Describe the product: what is it? What is it used for? Why is it used?
b. Compare ingredient listings
c. Where is the product made?
d. How is it made?
e. What makes it organic?

4. Explain why it is important to choose organic products over "regular" or non-organic products.

5. List the health benefits and or concerns of choosing organic/non-organic products.

6. Explain why it is important to choose local products over imported products.

7. List 10 items that are locally grown (made in Manitoba). Are these products organic or non-organic?

8. Create a list of different places where you can attain these items here in Manitoba.

9. Cite your work (must contain a bibliography)

10. Your poster must be creative, attractive, and readable.

This is a major product that is due on February 22, 2010.
You will be given some class time to work on this.

Welcome to Foods!

2010-01-24T20:16:00.002-06:00

To all Grade 7's, 8's, and 9's who will be taking Foods in the upcoming week:
Welcome to Foods and to The Dish where you can find upcoming tests, assignments, and other notices.
Don't forget to bring your notebook and pen with you to every class!
See you soon!

Grade 7's!

2010-01-12T14:04:00.002-06:00

Your quiz on THE EGG is on January 20th! This is your last class in Foods!
Please make sure you have completed all outstanding assignments including journals and tests that were missed.

Grade 7

2010-01-11T13:49:00.001-06:00

Just a reminder to Grade7's that there is a Foods Test tomorrow (January 12)
It is on Safety and Sanitation and the Muffin/Biscuit Method as well as Dishwasher procedures.

Grade 8 PM

2010-01-06T15:11:00.000-06:00

Your Beef Assignment is due next class.

Grade 8's

2010-01-06T13:22:00.001-06:00

A reminder to Grade 8s that your last class is January 28th.
You will move onto Electronics with Mr. Lang.