Miss McDonnell

Welcome To Our Page

Posted: September 14, 2020

Hi Folks!

For Culinary Tech 110/120, it is a requirement to complete TWO Online Courses - Safety Orientation & WHMIS. In the event that you have previously completed these courses, you are still required to renew your WHMIS certification.

Using Google Chrome, you will go to www.nbcsa.ca/student

Once there, you will enter your Course 1 login and complete the modules for that course. Once finished Course 1, return to the orginal login page and enter your Course 2 login and complete the modules.

Your logins are attached!

 

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Posted: June 10, 2020

This one is for YOU!

Want a chance to win that cake?

E-mail me, debbie.mcdonnell@nbed.nb.ca and let me know :) You must let me know by noon on Thursday!

I will put the names into a hat, draw a name and you can pick it up Thursday afternoon!

CONGRATULATIONS to you all! Be safe :)

Posted: June 8, 2020

Hi Everyone!

 

We are going to focus on stepping out of your comfort zone this week! It is the last week of online learning for the year, so my last challenge to you is to try to do something over the summer that is outside your comfort zone! :)

Please read the article to see what kind of magic can happen once you do so! 

 

Have a GREAT summer, folks! Be safe!

Here is the recipe for the Banana Bread:

 

3 ripe bananas

2 eggs

½ cup oil

¼ cup milk

1 tsp vanilla

1 tsp baking soda

1 ½ cups sugar

1 ¾ cups flour

 

Directions:

1.   Preheat oven to 350 F.

2.   In a bowl, mash bananas.

3.   Mix in eggs, oil, milk, vanilla & baking soda.

4.   Add sugar and flour and mix well.

5.   Oil a loaf pan.

6.   Pour batter into loaf pan.

7.   Bake for 35-45 minutes. Test with a toothpick or fork, it should come out clean 

8.   Brush top of bread with margarine or butter, let cool and enjoy!

Here is the link to the Frogs video:https://www.youtube.com/watch?v=XxsbIXSgB3g

Chocolate Frogs 

Yield: 24

125 ml milk
125 ml butter (or margarine) 500 ml sugar
90 ml cocoa powder
5 ml vanilla
250 ml coconut
750 ml quick-cooking oats 

DIRECTIONS:

Mix, milk, margarine, sugar and cocoa in a medium saucepan and bring to a boil. 

Add vanilla, coconut, and oats, mix thoroughly and drop from tablespoon onto waxed paper or cookie sheets. Chill until set and enjoy! 

 

Your task:

Calculate how many grams of the following are in 1 chocolate frog: 

Fat:_____grams 

Carbohydrates:_______grams

Protein______grams 

Posted: June 2, 2020

Hi Everyone!

 

We are moving on to Letter H for Habits this week, which focuses on practicing healthy habits of mind.

Check out the notes on Habits and some notes!

 

How can you remind yourself to make Mindfulness a daily habit?

Here is the link to the video!

https://www.youtube.com/watch?v=Wgcmk0jkGFI

 

Butter Chicken, Rice & Flatbread

 

Chicken Marinade:

4 chicken breasts

½ cup plain yogurt

1 tbsp lemon juice

1 tsp turmeric

2 tsp garam masala

½ tsp chili powder

1 tbsp ginger

1 tsp cumin

¼ tsp cayenne pepper (optional)

2 cloves garlic, crushed

 

Flatbread:

1 cup warm water

1 tsp yeast

1 tbsp olive oil

1 tsp salt

2 – 2 ½ cups flour

 

Rice:

2 cups water

1 cup long grain rice

 

Butter Chicken Sauce:

1 cup tomato passata

1 tbsp sugar

1 ¼ tsp salt

1 cup cream

 

Green onion for garnish

 

Directions:

Marinade:

1.   Cut up chicken breasts into 1 inch chunks and place in Tupperware container.

2.   In a bowl, mix all other ingredients together. Add mixture to chicken, mix well so that all chicken is coated evenly.

3.   Place container in the fridge overnight.

Flatbread:

1.   Place warm water and yeast in a bowl. Let sit for 5 minutes.

2.   Mix in oil and salt.

3.   Add flour, one cup at a time.

4.   Knead dough on floured surface for 5 minutes. Form into a smooth ball.

5.   Cover and let rise for 45 minutes, until doubled in size.

6.   Cut ball of dough into 6 equal pieces.

7.   Roll out each piece very thin and dry fry in a frying pan on medium heat for 2-3 minutes on each side.

 

Rice:

1.   Bring water to boil. Add rice.

2.   Turn burner to low, cover rice and let sit for 20 minutes.

 

Chicken:

1.   Add marinated chicken to frying pan on medium heat and let cook for 10 minutes.

2.   Once chicken is cooked add tomato passata, sugar, salt and cream.

3.   Let cook covered for 10 minutes, then uncovered for another 5-10 minutes.

4.   Plate chicken with rice and flat bread! ENJOY 

 

A few things I would like you to do:

 

1.   What is turmeric? What are the health benefits of turmeric?

2.   What blend of spices is garam masala?

3.   What does it mean to dry fry?

Send your answers to my e-mail or on the Instagram account!

 

Music: https://www.bensound.com

Posted: May 26, 2020

Hi Everyone!

This week, to continue with Tenderness, I would like you to check out this Ted Talk on Laughter Yoga - learning how to cultivate happiness :) here is the link to the video: https://youtu.be/4p4dZ0afivk

Give it a try and reflect on how it make you feel!

Hi folks!

This week's video comes from Miss Holland at MVHS.

Here is the link to the video: https://www.youtube.com/watch?v=_hMJSYq_RUg

Find the recipe and an Apple Crossword activity attached below :)

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Spicy Crab California Roll

 

2 cups water

1 cup Calrose rice

1 cup crab meat, chopped

2 tbsp mayonnaise

Siracha, to taste

Cucumber

Avocado

¼ cup rice vinegar

1 tbsp sugar

1 sheet nori

 

Directions:

1.   Bring water to a boil.

2.   Rinse and drain rice. Add to boiling water and stir.

3.   Cover rice, turn heat to low and let cook for 18-20 minutes.

4.   While rice id cooking, chop crab meat into small pieces, add mayonnaise and siracha.

5.   Cut peeled cucumber and avocado into ¼ inch batons.

6.   In a small bowl, add rice vinegar and sugar. Cook on high in microwave for 1 minute to dissolve sugar.

7.   Add vinegar mixture to cooked rinse and fluff with a fork. Let rice cool.

8.   Place a piece of saran wrap on your counter and place half of a sheet of nori onto the saran wrap.

9.   Spread ½ cup of the rice over the nori, spreading it about an inch over top of the nori.

10.                Place, cucumber, avocado and crab meat in a line across the rice.

11.                Roll the roll tightly and seal with the saran wrap, refrigerate for 1 hour.

12.                Using a sharp knife, slice the roll into ¾-1 inch pieces.

13.                Serve with soya sauce, mayo an siracha mixture, wasabi and pickled ginger 

 

A few things I would like you to do:

 

1.   Why is Calrose rice used in this recipe?

2.   What different fillings can you use in a California roll? What would you prefer?

Send your answers to my e-mail or on the Instagram account!

Music: https://www.bensound.com

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Added: Fri, Apr 24 2020

Videos

Added: Wed, Jun 10 2020
June 8th - Culinary Tech - Banana Bread
May 22nd - Culinary Tech - Sushi (Spicy Crab California Roll)
May 19th - Culinary Tech - Chocolate Cake with Boiled Icing