PROSTART ISABELLE ROETTGER

I'm Isabelle Roettger and I am in Ms. Cox's B6 Prostart Class.
DREAM JOB: I want to become an Interior Designer. An Interior Designer is someone who designs a space to be functional, aesthetically pleasing, and fits a persons social, personal, and cultural needs. The average annual salary for a licensed Interior Designer is $48,840.00.
DREAM VACATION: I would love to spend two months traveling the entire East Coast and ending in Florida. I would love to visit museums, local restaurants, lighthouses, and places of history. Throughout my trip I would like to stay at local Bed & Breakfast Inns; I would enjoy the pool, workout room, and the breakfast bar as part of the amenities.
SAFETY & SANITATION: This is a great example of poor sanitation because the dirty dishes and counters are perfect breeding grounds for diseases and bacteria.
APPLE CRISPS: While working on our Apple Crisp Lab we learned how to keep a sanitary kitchen and how to prepare food safely. We also learned how to make an EASY and DELICIOUS snack.
FUNNEL CAKES: In this lab we learned about different carnival and fair foods and how to make food for many people. We also learned about proper food production and how to cook safely.

Term 2

Knife Cuts

These are three of the knife cuts that I have learned: 1.) Mincing, 2.) a Rondelle, and 3.) a Batonet.

Kitchen Wishlist

I would love a kitchen aid mixer! they cost around $200 per machine and I can purchase it from almost any store such as target, macy's, and overstock .com.

Labs

WHITE BEAN AND BASIL BRUSHETTA: For this lab we used various ingredients and created a fantastic platter of hors d'oevres and experimented with taste and texture. At this time we were learning about nutrition and how to best include that in a regular diet.
PAVLOVA: For this lab we made a meringue-like treat by whipping egg whites into stiff white peaks and then adding a few ingredients. While it cooked we created a fruit topping to go with the meringue to add some of our core nutrients to the meal which we were learning about in class.
CRANBERRY AND ORANGE ZEST LOAF: In this lab we learned how to cut out sodium, fat, or sugar out of a meal. I learned that by removing certain ingredients it can change the texture as well as the baking time of the meal and that compensations should be made.

Term 3

Created By
Isabelle Roettger
Appreciate

Credits:

Created with images by LoggaWiggler - "paprika vegetables green" • candoyi - "cherry cherries fruit" • JOHNSON DESIGN STUDIO - "Design Interior Apartments" • kehlmack - "key west white street fishing peer brown" • miss pupik - "thursday evening" • Benimoto - "A funnel cake" • Miss Fandango - "DSC_5493"

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