]Loyal students cooking up a storm ii i renovated high school culinary lab

The Family and Consumer Science Depart- and then spend several days preparing ment has been busy moving into the culinary recipes featured in their country of choice, lab and getting used to the new equipment. Germany, Italy, France, China, Ireland There are still just a few pieces of the puzzle and Mexico are the feature countries this left to put in place, but our report from the trimester. project planner is looking good, and the last Foods 2 raises the bar from the Foods of the equipment reportedly will be here in 1 curriculum. A bit more time is spent on the nextfew weeks. Several open house oppor- meal preparation and various equipment tunities are coming up in March, including in the kitchen we can use to supplement our CTE night which will feature creations our ovens and stoves. Protein cooking is by the third trimester culinary students, as emphasized more, and yeast bread baking well as some other displays. is featured as a community project.

Foods 1 has been learning the basics of The Family, Career and Community food preparation. Baked goods have been Leaders of America (FCCLA) has been turned out a number of times, and vegetables busy preparing for our competitive events and proteins have also been prepared. Cur- (STAR events) which will be held Feb. 16 rently the labs are in the food preservation at UW-Stout. Nine students will be reprearea, with beef jerky the first creation. Can- senting Loyal, in seven different contests, ning some inexpensive meat cuts is next, Other activities for FCCLA include taking since the winter months in Wisconsin don’t part in the CTSO food drive with Owengive us much in the way of fruits and veg- Withee. A penny war will be held later this etables to process. The charcuterie boards month with the Loyal student organizacreated were a big hit. tions. All proceeds will be donated to the Foreign Foods concentrates on preparing Loyal Splash Pad. Spring activities include foods from other parts of our world. Students assisting at the Legion awards night next select a country to study, and develop a report month, and helping the Chamber of Comaround the factors affecting the food choices merce with the annual Easter Egg hunt.

Foods 2 students spent several days baking yeast breads, and donated 20 bags of dinner rolls to the Nutrition on Weekends program our school participates in. The project is part of the Baking for Good program sponsored by the King Arthur Baking company.