Willow Spring High Foods

Food Science students evaluating various sugar substitutes in drinks. Later this week they’ll explore how sugar substitutes affect baked products.

Wrapping up Q3 in Food Science by helping students make connections to concepts like tenderizing through enzyme application; how pectin functions in jam; & caramelization via sucrose + galactose.

Baked turkey meatballs in Foods I. Students learned how to increase veggie intake by adding fresh spinach to the mix. Our “chefs of the day” prepped marinara sauce for each class.

Students in Foods I have begun to study the cooking methods + nutrition associated with vegetables and dairy. To underscore their learning they made a bacon-broccoli Alfredo.

Lipids lab in Food Science today. Students looked at how a change in ingredients (fats) changes the outcome in baked products.

Smoothie bowls in Foods I to reinforce our discussion of antioxidants + vitamins in fruit and ways we can purchase fruit (fresh & frozen). 🍓

Drop biscuits + Sausage Gravy in Food Science. Students compared starches as thickening agents and a discussion on how they work in differing applications.

Wrapping up healthful food preparation and main nutrients with griddled flatbreads & hummus.

Food Science students are studying the functions of protein (forming gels & producing foams) so students made mini lemon meringue pies to see first-hand how this works in dessert preparation. 🍋

Healthy cooking preparation in Foods I: baked, Panko-crusted chicken nuggets w/sweet-savory dipping sauce.

Cooking methods and healthy food preparation in Foods I today. Students created a black bean (vegetarian protein) quesadilla with a homemade spice mix.

Food Science students in a sugar lab looking at crystalline and non-crystalline candies: gummy bears, lollipops, fudge, marshmallows + rock candy.

Classical knife cut progression in Foods I. From setting up stations, and learning proper knife grip, to 6 classical cuts and a bruschetta and crostini appetizer. 🍅

A day of molecular gastronomy in Food Science where students created pearls of water through reverse spherification. 💧

Food Science is studying water this week. Today and tomorrow, students will be looking at the % water lost after dehydration. Students also researched + presented a review of the 6 main nutrients with their partners.

High protein pancakes in Foods I: ✔️ practice measuring (weight) ✔️ set up mise en place ✔️ follow a work plan

First lab for Foods I: plating. Students work with ready-to-eat food, practice station set-up, basic sanitation + kitchen side work.

@Vgrona1 Yes!

@WSHS_Foods Best kind of science.

Students in Food Science made ice cream today as part of their study of heat transfer and endothermic reactions.

Looking at chemical and physical changes in Food Science today!

Congratulations to these incredible students for their outstanding effort in their fall CTE classes: Natalia G, Daniel T, Callie J, Madelyn W, Cooper S, Mia D, Nathan K, Trinity N, Trey T, Adalyn S, Van Y, Colton S & Ephraim P. 💙⚡️💛