Mrs. Mazujian — Wed, 21 Jun 2006 15:26:57 GMT

Welcome to Culinary Arts and a great year in room C105!

This weblog has due dates for assignments and recipe titles for projects we will be working on in class. Please refer to the Recipe links for each marking period on the right of your screen under Navigation and click to locate a copy of the recipe. All recipes must be copied completely on a 4" by 6" card in order to participate in a foods lab.

A day: Last Article for the 4th Marking Period: May 17, 2012

2 Recipes distributed in class to be copied:

Dirt Cups

Sand Cups

B day: Last Article for the 4th Marking Period: May 18, 2012

(still due even if you are attending Prom)

2 Recipes distributed in class to be copied:

Dirt Cups

Sand Cups

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Class Materials and Helpful Links

Student Safety Contract - click here (Please print at home and return with signatures)

	Requirements for the Article Summary Assignment
	Click Here!

Links to the articles for your selection:

Food List (World's Healthiest Foods) *****

Copy and Paste the sections with: Description, History, How to Select and Store, How to Enjoy and A Few Quick Serving Ideas.

Below is an example of a homework assignment for an article submission in the correct format with all of the requirements. Notice the Works Cited, 8 bullet points, and the one paragraph opinion. Students are to submit the highlighted 2-3 page article from the source along with the summary.

Ruth Mazujian

October 6, 2011

Quinoa

“Quiona” The World’s Healthiest Foods. The George Mateljan Foundation. n.d.

Web. 23 Sept. 2011.

Quinoa has lysine, an amino acid needed for tissue growth and repair.
This seed comes in several colors: orange, pink, red, purple, black with yellow as the most popular.
Quinoa has been cultivated for over 5,000 years in South America’s Andes Mountains.
When cooking, it expands to several times its original size!
To wash the seeds, put in a mesh strainer and run cold water over, rub gently with hands.
When cooked, quinoa becomes clear and has a white-spiral tail.

One way to serve quinoa is in Middle Eastern tabouli as a wheat-free substitute.
Quinoa is a very good source of minerals: manganese, iron, copper, and phosphorous.

This was an interesting article about an ancient food considered “the gold of the Incas.” I was surprised to learn about all the nutrition in this little seed. I might want to go to my health food store and try it in some vegetable soup. I think I will roast the seeds in a skillet for a nuttier flavor. Those South Americans were smart to realize this was such a nutritious and beneficial food. I learned a lot from this article.

As always, I am available for help during Unit Lunch and after school in room C105 or contact me via email at ruth.mazujian@shrhs.org.

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