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Ms. Chef Williams Culinary's Classroom Edit display name

  • Tri - Cities High School
  • East Point, GA
  • Nearly all students from low‑income households Data about students' economic need comes from the National Center for Education Statistics, via our partners at MDR Education. Learn more

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Many times in the culinary lab (kitchen) we do large scale productions of food for catering projects. If we have to bake large batches of cookies, the preferred weight measurement is will be in grams. A cup of flour is not the same when you have 5 different students measuring for a recipe. Some students will fill the cup halfway, and other will have the flour spilling over! Having the students understand the significant difference between preparing for 25 guests, to 250 guests, will enable them to use the appropriate measuring device to achieve a consistent product. Digital scales will be an invaluable resource to our kitchen. I currently have one that I bought to share between the 8 groups of 5! ( yes, a large class!!) When we do our baking unit, it is crucial. We have a school bistro in which we make fresh pastries, and our products MUST be consistent, or no business for our bistro!! The digital thermometers will be an added bonus! I teach them how to check the temperature on products to be sure, because, " just because they look done, they may not be done!"

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Many times in the culinary lab (kitchen) we do large scale productions of food for catering projects. If we have to bake large batches of cookies, the preferred weight measurement is will be in grams. A cup of flour is not the same when you have 5 different students measuring for a recipe. Some students will fill the cup halfway, and other will have the flour spilling over! Having the students understand the significant difference between preparing for 25 guests, to 250 guests, will enable them to use the appropriate measuring device to achieve a consistent product. Digital scales will be an invaluable resource to our kitchen. I currently have one that I bought to share between the 8 groups of 5! ( yes, a large class!!) When we do our baking unit, it is crucial. We have a school bistro in which we make fresh pastries, and our products MUST be consistent, or no business for our bistro!! The digital thermometers will be an added bonus! I teach them how to check the temperature on products to be sure, because, " just because they look done, they may not be done!"

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