7th Science - Working through our pedigrees for family traits.
8th Science - Demonstrating Newton's Third Law in class
7th Religion - Working on 7th grade chapel (10/30)
Friday, October 18, 2013
Thursday, October 17, 2013
10/17
7th Science - Working through our pedigrees for family traits.
8th Science - Demonstrating Newton's Third Law in class
7th Religion - Working on 7th grade chapel (10/30)
Food Science - Demonstration of using yeast as a leavening agent (pretzels)
Pretzels - Alton Brown, Food Network
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
8th Science - Demonstrating Newton's Third Law in class
7th Religion - Working on 7th grade chapel (10/30)
Food Science - Demonstration of using yeast as a leavening agent (pretzels)
Pretzels - Alton Brown, Food Network
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
10/16
7th Science - 2nd Science Review due today, 3rd due in two weeks (10/30). By next week an expert should be contacted, and a trial run should be conducted. Students also filled out reflections for their first quarter work.
8th Science - Students are continuing their work with their 8th grade projects and solving problems. Students also filled out reflections for their first quarter work.
8th Science - Students are continuing their work with their 8th grade projects and solving problems. Students also filled out reflections for their first quarter work.
Tuesday, October 15, 2013
10/15
7th Science - We finished our "Bug Builders Inc." lab activity and worked out percentages. Students are going to gather some genetic traits to study their own genotypes and phenotypes.
"Survey each of the family members shown in your family tree. Ask them if they have hair on the middle segment of their fingers. Write each person’s name in the appropriate square. Explain to each person that it is normal to have either trait. The presence of hair on the middle segment is the dominant form of this trait."
8th Science - We are looking at Newton's Laws and how to demonstrate Newton's Third Law
7th Religion - We are working on chapel this week.
"Survey each of the family members shown in your family tree. Ask them if they have hair on the middle segment of their fingers. Write each person’s name in the appropriate square. Explain to each person that it is normal to have either trait. The presence of hair on the middle segment is the dominant form of this trait."
8th Science - We are looking at Newton's Laws and how to demonstrate Newton's Third Law
7th Religion - We are working on chapel this week.
10/14
7th Science - We finished our "Bug Builders Inc." lab activity and worked out percentages. Students are going to gather some genetic traits to study their own genotypes and phenotypes.
"Survey each of the family members shown in your family tree. Ask them if they have hair on the middle segment of their fingers. Write each person’s name in the appropriate square. Explain to each person that it is normal to have either trait. The presence of hair on the middle segment is the dominant form of this trait."
8th Science - We are looking at Newton's Laws and how to demonstrate Newton's Third Law
7th Religion - We are working on chapel this week.
Food Science - What are 5 leavening agents for making bread rise, and how do they work?
"Survey each of the family members shown in your family tree. Ask them if they have hair on the middle segment of their fingers. Write each person’s name in the appropriate square. Explain to each person that it is normal to have either trait. The presence of hair on the middle segment is the dominant form of this trait."
8th Science - We are looking at Newton's Laws and how to demonstrate Newton's Third Law
7th Religion - We are working on chapel this week.
Food Science - What are 5 leavening agents for making bread rise, and how do they work?
Friday, October 11, 2013
10/11
7th Science - Continued our work with heredity and filled out a practice sheet full of Punnet Squares.
8th Science - Began our work on Newton's Laws of Motion.
7th Religion - Quiz over Hosea. No new memory work due Monday - We will spend our religion class time next week preparing for chapel.
8th Science - Began our work on Newton's Laws of Motion.
7th Religion - Quiz over Hosea. No new memory work due Monday - We will spend our religion class time next week preparing for chapel.
Thursday, October 10, 2013
10/10
7th Science - We spent time with Punnet Squares and a lab using Punnet Squares - Bug Builders Inc.
8th Science - Today was our last day of testing for the Law of Conservation of Mass
7th Religion - Discussion over Hosea questions - Memory Final for quarter 1
Food Science - Thickening sauces - making chocolate pudding:
Chocolate Pudding Recipe
8th Science - Today was our last day of testing for the Law of Conservation of Mass
7th Religion - Discussion over Hosea questions - Memory Final for quarter 1
Food Science - Thickening sauces - making chocolate pudding:
Chocolate Pudding Recipe
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