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Home Economics; Friday, Second Period [02/11].
Friday, February 11th, 2022 03:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chef_chocobroIgnis had, very briefly, considered playing along with the theme of the current holiday and arranging his lesson that week accordingly, but, really, there'd been a bit too much theme influencing the direction of the class lately, and so he figured it was best to just get back on track with the important things. Last week had been a nice respite, he felt, from all that and it seemed the students had enjoyed plotting with each other, but now it was time to start moving into something he was particularly excited for.
The cooking unit.
"There are some people who say," he started, once it was time to begin class, "that the kitchen is the heart of a home. It is through food that we not only nourish our bodies but also our spirits. It can be a place of gathering, a place of comfort, and a place of learning. For the next few classes, we'll be turning our focus specifically to matters of food. Preparing it, serving it, cultivating a healthy and balanced diet with it, and, today, handling it safely. I know some of you may already know your way around a kitchen fairly well, while some of you have likely never even touched a pot before coming here, but surely we can all benefit by review and learning certain principles and practices that ensures that the food we are putting into our bodies is healthy, clean, and providing as much nourishment as it does comfort.
"In general," he continued, "there are four basic principles of food safety to keep in mind whenever you are preparing a meal or sometimes even just a snack: Clean, Separate, Cook, and Chill. Allow me to elaborate."
And elaborate he most certainly did, breaking down the principles into finer details, as well as including a plethora of other details and information to lead to better food safety practices, with a fun little detailed exploration of some of the consequences of poor food hygene.
"We will put these practices into action with our next class," Ignis said, "where we will embark on preparing an actual recipe, but, for now, I'd like you all to consider these factors and remember them well, and to help you out, we will go over a brief quiz of the information we've just covered. Are there any questions or anything you'd like me to go over again before beginning the test? Please note, the scores will not work for or against you. They are merely to be considered gauges for what you already know and what you'll want to remember more going forward."
The cooking unit.
"There are some people who say," he started, once it was time to begin class, "that the kitchen is the heart of a home. It is through food that we not only nourish our bodies but also our spirits. It can be a place of gathering, a place of comfort, and a place of learning. For the next few classes, we'll be turning our focus specifically to matters of food. Preparing it, serving it, cultivating a healthy and balanced diet with it, and, today, handling it safely. I know some of you may already know your way around a kitchen fairly well, while some of you have likely never even touched a pot before coming here, but surely we can all benefit by review and learning certain principles and practices that ensures that the food we are putting into our bodies is healthy, clean, and providing as much nourishment as it does comfort.
"In general," he continued, "there are four basic principles of food safety to keep in mind whenever you are preparing a meal or sometimes even just a snack: Clean, Separate, Cook, and Chill. Allow me to elaborate."
And elaborate he most certainly did, breaking down the principles into finer details, as well as including a plethora of other details and information to lead to better food safety practices, with a fun little detailed exploration of some of the consequences of poor food hygene.
"We will put these practices into action with our next class," Ignis said, "where we will embark on preparing an actual recipe, but, for now, I'd like you all to consider these factors and remember them well, and to help you out, we will go over a brief quiz of the information we've just covered. Are there any questions or anything you'd like me to go over again before beginning the test? Please note, the scores will not work for or against you. They are merely to be considered gauges for what you already know and what you'll want to remember more going forward."