Thursday – 3/30 There will be a speaker who is a state (or national) FCCLA officer arriving at 1:33 to speak to the class about FCCLA and her work as an officer.
At 2:20 take the class to computer lab A220 to work on their presentation of the donut shop. They will be working in their groups to put together a slide presentation that shows the name of their shop with all of their names on one slide, next slide(s) will be photos they select of what they would like their shop to look like. They should have 4 photos and can place these on two slides. Next slide should be a menu with pricing they get from an existing business or make up and it should have at least 10 items. They can have photos of the food (donuts, coffee, etc.) with this or it can be on the next slide. Next slide should be a staffing jobs they have with the business (owner/manager, pastry chef, wait staff, counter help, etc.), Next slide a social media advertisement they could use (Facebook, Instagram, etc.) just hypothetical of course! Final slide – closing statement about their business and why they would appreciate having customers and what they want to accomplish.
Monday – Go over donut recipes and start floor plans and design ideas for donut shops. 17′ X 25′ – must have a kitchen, table and chairs for seating or other seating, must be adaptable in space, must have at least 1 restroom and have a display case counter area. Students work in group of 3. Must do floor plan, logo, front drawing of business and may do rendering of interior special area.
Friday – Influences on Career Choices Activity # pg. 15 and pg. 16 Exploring the Career Clusters.
Thursday -Finish Muffin lab, eat, share, enjoy!. Exploring Careers, Ch. 1 “A Look at your Positives” and “Values Inventory.
Wednesday – FCS Teacher: https://www.youtube.com/watch?v=nAyqp7MjcEo (4:52) 1st lab – applesauce muffin batter – step-by-step process following lab procedures.
Tuesday – Begin Career Information – Exploring Careers, Ch. 1 “A Look at your Positives” and “Values Inventory. 4 Areas of Self – Gallery Walk
Begin Ch. 1 of textbook Succeeding in Life and Career – Read terms and objectives. Read through page 9 covering Maslow’s Theory of Human Needs. Do Hierarchy in own drawing defining how the needs relate to self. Label each section according to the textbook. Videos: https://www.youtube.com/watch?v=tzQ9vrvTAtk
Careers of I.D.: http://freshome.com/2014/10/13/10-things-you-should-know-about-becoming-an-interior-designer/
Thursday – Introduced Elements of Design with ppt. from Mrs. McCranie. Dentist Office Project Requirements: Elements of Design Project
Wednesday – Continued work on tiny house project. Example of good use of space with tiny house: https://www.youtube.com/watch?v=lHjJd4tkvSU
Tuesday – Begin tiny house project, with first floor plan 12’X13′ , using graph paper, simple lines, birds-eye-view, at least 1 window and door, must have kitchen – living-bathroom-sleeping space included with storage throughout. Working with Needs instead of so much of Wants.
Monday -Read over the Course Mission Statement and Objectives of the class. Use a textbook (red ones under the lower cupboards about 3 cupboards from the left) Homes Today and Tomorrow. Introduce the needs of housing by looking at a Child’s Viewpoint – Assignment: Each student have a child under the age of 10 draw their room or house and label as they want. Discuss children’s drawings in gallery walk – due in 2 weeks.
Open to chapter 1 and begin reading together, looking at the terms in the front of the chapter. Have them write the terms and define them using their own paper. As you read through the chapter, stop and discuss different parts as it relates to the need of housing. Hand out the Chapter 1 Study guide and have them work in small groups of 3 to do this together. As they finish and hand this assignment in to you, they can have The Comforts of Home page to also work together doing and hand in. You should discuss the comforts of Home page with the class as you finish.
There is a tote tray of colored pencils in an upper cupboard about 3⁄4’s of the way from the left. Hand out the coloring pages and have them each take one and begin coloring. This connects with our discussion on Architecture and will help us observe different forms of housing needs. Hand in the process, finished or not.
This class needs to go to computer lab B220 from as soon as you take attendance to 12:26. While in the lab, students should work on doing a one page research report answering questions relating to one health concern they want to know more about and have questions concerning how food/nutrition/overall wellness plays a major role to help overcome this disease, recover quicker, improve health and outcome. They should also include information about various health concerns that might influence not only consumers’ food choice motives but also consumers’ subsequent attitudes toward healthy eating.
Examples: Cancer treatment/chemotherapy/radiation, Diabetes, Heart Disease, High Blood Pressure, High Cholesterol, Hyperactivity, Digestive Disorders, Food Allergies/Intolerances, Osteoporosis, Kidney Disease, AIDS/HIV, Obesity, or a topic of their choice they want to know more about.
What do we know about this disease? Who might be more susceptible to it? Why is it a hereditary concern? What progressive treatments are being developed relating to improving nutrition and wellness? How does food/nutrition help improve the effects of the disease?
They can go to my website to find this information through the LSW website and looking for McCranie in the teacher list under academics then look at the current posts on the right side of my page.
Return to the class at 12:26 for a speaker who is an officer in FCCLA (state/national?) If she is running late, doesn’t show or the presentation does not last the 30-40 min. she said it would then have the students share some of their findings about their research papers.
How to make pho: http://www.thekitchn.com/how-to-make-quick-vietnamese-beef-pho-cooking-lessons-from-the-kitchn-215118 Homemade Ramen Noodles: http://luckypeach.com/recipes/fresh-alkaline-noodes/ Pasta making: http://m.wholefoodsmarket.com/recipes/food-guides/pasta
Religion and Culture dietary procedures: Article: https://www.diet.com/g/religion-and-dietary-practices?get=religion-and-dietary-practices
Friday -Begin Ch. on Nutrients Ch. 3 pag 71 Read over the Terms to Know. Construction paper terms and definitions of segments of chapter. Review Learning pg. 87 Questions 1, 2, 3, 7, 8, 9, 10, 12, 13 and 14. Write answers on paper. Hand in.
Friday – 29 Ways to Live Healthier: 29 Ways to Live Healthier Wellness and You ppt. Eat Move Rest website: https://eatmoverest.com/home video: https://www.youtube.com/channel/UCPU-z_1fyruAf4OIeKM8FZA Nice Cream: https://www.youtube.com/watch?v=5IY8OM8xaJk
Thursday – How to get protein on a plant based diet: https://www.youtube.com/watch?v=_9EnP8su6uc
Wednesday: Making Pho: https://www.youtube.com/watch?v=gsTpHwGo9tM How to Make Pho: https://www.youtube.com/watch?v=VrisftOHt_E
Tuesday- Chair Yoga: https://www.youtube.com/watch?v=6VLw2sjvuNU Yoga at your desk: https://www.youtube.com/watch?v=46OKxkpB7O0 30 Sec. Sun Salutation: https://www.youtube.com/watch?v=51oD0riDNGU
Friday – GMO’s: https://www.youtube.com/watch?v=jH3WArl8SSg Local vs. Organic: https://www.youtube.com/watch?v=SWi8bGpcPII
Thursday – Food Facts: http://food.unl.edu/sorting-food-facts-and-myths-do-foods-labeled-natural-deliver-your-expectations Influences of culture on our food choices: https://www.youtube.com/watch?v=Jm0FqA4vTC0 American kids try lunches from around the world: https://www.youtube.com/watch?v=qsyhtzKLxkw
Wednesday – Portion Distortion: prevent-portion-distortion handout. Portion distortion ppt. 10 Healthy Snack Ideas Students Should Know: https://www.youtube.com/watch?v=sPifnh0lY1A Careers related to Nutrition: (2:46) https://www.youtube.com/watch?v=7ZdPV-V4DCg The Difference Between a Dietitian and Nutritionist (4:08) : https://www.youtube.com/watch?v=rNIo0hpXk78
Tuesday – Vocab Terms from Ch. 1 on back of wellness article paper, use book. & Reasons Why You Need to Walk More – http://blog.mapmyrun.com/7-reasons-need-walk/?utm_source=salesforce&utm_medium=email&utm_content=placement_2&utm_campaign=newsletter Case Study and questions – pg. 33 textbook.
Breakfast ideas: How to make overnight steel cut oats for breakfast – https://www.youtube.com/watch?v=zyy0xXNmNBU&sns=em
History of Food: tps://www.youtube.com/watch?v=JlS7z5HIvZQ (5:40)
Food Facts and Myths : http://food.unl.edu/sorting-food-facts-and-myths-foods-marketed-being-free-certain-substances
Monday – Course Description and Standards. After that, place the sign on the outer door of B115, not B115A (the one in the hallway) then take the class at 12:10 to B220 comp. lab to work on the Wellness Article Search paper. They can choose the article of their choice on Wellness. Return to class around 12:50. Have the students come to the center of the room with chairs to discuss their articles.
Food for Families Around the World – Hungry Planet: https://www.youtube.com/watch?v=osSpWbmEYF4&list=RDosSpWbmEYF4#t=35
Next, have them return to tables and also go to the bookshelf by the back door to pick up the black Nutrition and Wellness for Life textbook. Read and skim through chapter 1, discuss as needed. Now, have them work on the Wellness Vocabulary sheet on the back of the Wellness Article Search. Come back together to discuss. If time allows, have them read and write about the Case Study on page 33. Use the ½ sheets of paper on the center table to write answers, or just discuss this as a class. T
Tuesday – Class meets in B112 – Dell comp. lab work with laptops on World Cuisine Menu, labeling and Power Point in groups. Team works on Management Competition Project Food Cost List: https://www.walmart.com/browse/976759 Find a recipe; write out each item of the recipe on the chart with food cost per item.
Monday – How to make Fondu: https://www.youtube.com/watch?v=EOJWuTORtDQ
How to Make Tiramasu: https://video.search.yahoo.com/yhs/search?fr=yhs-mozilla-004&hsimp=yhs-004&hspart=mozilla&p=how+to+make+tiramasu#id=1&vid=4fcfd2c369108673634cf11ed07ce71a&action=click
How to Make Spaghetti Carbonara: https://video.search.yahoo.com/yhs/search;_ylt=A2KLqIDoVLBYXx0AB5MsnIlQ;_ylu=X3oDMTBncGdyMzQ0BHNlYwNzZWFyY2gEdnRpZAM-;_ylc=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?gprid=KD.AasqbTLiF0O2S6BEsIA&pvid=9HjkIjk4LjEI.8OQVLbjyQlCMjA0LgAAAACbkfZ3&p=how+to+make+pasta+carbonara&ei=UTF-8&fr2=p%3As%2Cv%3Av%2Cm%3Asa&fr=yhs-mozilla-004&hsimp=yhs-004&hspart=mozilla#id=1&vid=53c81e4b19c9136b8bbca2f39274fb25&action=view
How to Make Risotto: https://video.search.yahoo.com/yhs/search;_ylt=A2KLqIH8VLBYlDEAnngsnIlQ;_ylu=X3oDMTBncGdyMzQ0BHNlYwNzZWFyY2gEdnRpZAM-;_ylc=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–?gprid=WnVWbvGmQB.u9pSDoB_I2A&pvid=2hb2Rzk4LjEI.8OQVLbjyQVyMjA0LgAAAACcxX2k&p=how+to+make+risotto&ei=UTF-8&fr2=p%3As%2Cv%3Av%2Cm%3Asa&fr=yhs-mozilla-004&hsimp=yhs-004&hspart=mozilla#id=1&vid=8d70b52016a85f2343adbe93c69e940e&action=view
Friday – Travel shows: Best Travel Sites Around the World – https://www.youtube.com/watch?v=SAqLUc_ApoU “Emeril Eats the World – Season 1, Ep. 5: The Best Pizza in the World (24.22) – Amazon Prime Netflix: Chef’s Table Season 2, Ep. 4 Enrique Olvera “Mexico One Plate at a Time” – Rick Bayless You Tube – Episode 909 Mexican Cheese Primer Plan menus for labs. Cultural Bingo The Don’t of Germany: https://www.youtube.com/watch?v=DBDPY2yRxbc Traveling Italy: Don’t – https://video.search.yahoo.com/yhs/search;_ylt=A0LEVr4CVLBYGPgAdEEnnIlQ?p=The+donts+of+traveling+italy&fr=yhs-mozilla-002&fr2=piv-web&hspart=mozilla&hsimp=yhs-002#id=1&vid=0338b0955dda4f694f70f3cfd2eed0f8&action=view
Food from France: https://www.youtube.com/watch?v=5_hPPFcznI8 Food from Spain: https://www.youtube.com/watch?v=RotTFta67Zc Food from Italy: https://www.youtube.com/watch?v=gTVxkORK4P4
Tuesday: Finish business projects. Review ch. 10 quizlet: https://quizlet.com/113631481/b-culinary-arts-2-chapter-10-the-americas-flash-cards/ Ch. 10 Quizlet: https://quizlet.com/92386453/prostart-2-tsa-chapter-10-global-cuisine-the-americas-flash-cards/ Top foods from Mexico: https://www.youtube.com/watch?v=hvF5wWChxbk
Monday – No school
Week 7 2/20
Begin Ch. 11 – World Cuisine Quizlet review of ch. 11: https://quizlet.com/24693009/foundations-of-restaurant-management-culinary-arts-level-2-chapter-11-global-cuisine-2-europe-the-mediterranean-the-middle-east-and-asia-level-3-mastery-flash-cards/
Friday – Finish The American Region. Video of the Regions: https://www.youtube.com/watch?v=h1sOv_p7s-Q Review ch. 10 quizlet: https://quizlet.com/113631481/b-culinary-arts-2-chapter-10-the-americas-flash-cards/ Begin Ch. 11 ppt. 390d844d-6410-4268-9c61-d832f9bff0f3-1 Ch. 10 Quizlet: https://quizlet.com/92386453/prostart-2-tsa-chapter-10-global-cuisine-the-americas-flash-cards/ Top foods from Mexico: https://www.youtube.com/watch?v=hvF5wWChxbk Cafe du Monde: https://www.youtube.com/watch?v=l7QYC693LQo How to make beignets: https://www.youtube.com/watch?v=7THoDg9uKGs How to make cafe au lait: https://www.youtube.com/watch?v=iZNriRSj1ZA Coffee differences: https://www.youtube.com/watch?v=QbnyCxHs1GI
Thursday – Southwestern State presentation – The Americas worksheet guide: https://docs.google.com/viewer?a=v&pid=sites&srcid=YnZzZC5vcmd8bXJzLWVybGV3aW5lLXMtc2l0ZXxneDo2ZjY5ZTA4ZTQ5OTgwZGVm Ch. 10 ppt. 1904959f-c069-4055-a7c1-8f496395baf6
Wednesday – Southern States presentation – food from Southern and Southwest presented today plus Southern State regular presentation
Tuesday – Panel of 3 careers (John Benton, Chef). Food Prep Class participating.
Monday – Valentine’s lab: Heart shaped pizzas and chocolate truffles. Truffles: http://allrecipes.com/recipe/41236/easy-decadent-truffles/ more recipes and video: http://www.foodnetwork.com/recipes/alton-brown/chocolate-truffles-recipe
Week 6 2/13
Friday – Prep work and presentation of Northwest Pacific Coast group
Thursday – Planning/food prep of American Region presentations.
Wednesday – American Regional Cuisine: https://www.youtube.com/watch?v=SA17xu0w_hg More American Cuisine: https://www.youtube.com/watch?v=bMGOcDPQgDk Rick Bayless Restaurants: https://www.youtube.com/watch?v=uPN4ceXGii4
Monday – 2/6 B220 Computer lab to do research the three topics from pag. 226 of the blue Foundations workbook. They should take a photo of the page to take with them to the computer lab. They should not take the workbook. The page gives directions about the info. I want them to do a Power Point, not the 2-3 page paper.
When you return to the classroom watch the following videos on the screen. Hot Dogs Around the U.S. – goes with the Great Food Debate: https://www.youtube.com/watch?v=wsdO6E4PouM (56 min. – watch some, not all) BBQ: Top 5 Mouthwatering BBQ Joints Across America – https://www.youtube.com/watch?v=CQuqimNJvMA Kansas City, Missouri is One of America’s Best Barbecue Towns. Here’s Why. https://www.youtube.com/watch?v=H7YovD9MxvQ
You can watch part of the first one, not the entire show. Have them gather together after watching these in the middle of the room to share some of their thoughts from the shows.
Friday – Team pack for competition. Begin global cuisines. Cuisines data cht (1)-1 Ch. 10 of blue textbook. Students find recipes of soups from the American regions to use next week in lab. Ex. New England Clam chowder, gumbo, chicken and dumplings, chili, Corn chowder, etc. How to make scones: Start at 14:44 America’s test kitchen: https://www.youtube.com/watch?v=WDY41znPI5s
Thursday – Finish lasagna lab. Team preparing for competition on Saturday.
Wednesday – Food prep for Lasagna lab. Groups preparing baguette dough, pasta dough, marinara sauce, cheese making. Team prepping with food practice.
Tuesday – 2016 National ProStart Invitational video: https://www.youtube.com/watch?v=40LxT9y3aIQ Management Competition: https://www.youtube.com/watch?v=8OSsRLz0wmo 2015 National Competition: https://www.youtube.com/watch?v=K_SEcfCpsEE watch lasagna video for tomorrows lab: https://www.youtube.com/watch?v=aqPtA1_yvlI
Monday 1/30/17 Work on cupcake presentation lab
Week 4 – 1/23/17
Friday – baking cupcakes for Monday’s platings
Wednesday – Work in small groups to do dessert plating stations of molding chocolate: https://www.wickedgoodies.net/2013/09/how-to-make-modeling-chocolate-video/ after showing this video to entire class; spun sugar: http://www.foodnetwork.com/recipes/spun-sugar-recipe.html ; and chocolate bowls: https://www.youtube.com/watch?v=wM_ZyL0FgQQ Dessert Plating Ideas: https://www.google.com/search?q=dessert+plating+ideas&safe=strict&noj=1&tbm=isch&imgil=jJ0Ip4BZQA5FbM%253A%253Bb–au1XVeM7ZTM%253Bhttps%25253A%25252F%25252Fwww.pinterest.com%25252Fexplore%25252Fplated-desserts%25252F&source=iu&pf=m&fir=jJ0Ip4BZQA5FbM%253A%252Cb–au1XVeM7ZTM%252C_&usg=__LJ53y6IMux7RRqr8fFInOLEMXzs%3D&biw=1440&bih=826&ved=0ahUKEwi31uei0N3RAhUR0IMKHSo6DSYQyjcIKA&ei=VcaIWPfXLZGgjwSq9LSwAg#imgrc=MyoeiMf4NpzdxM%3A
Tuesday – Work in B220 computer lab on business project for 1/2 the block, return to class to work individually on Act. 8.1 in blue Foundations workbook, then as a small group on Act. 8.8 Dessert Menu plan – hand both in today.
Monday – Culinary Team Discussion and view National Pro Start Competition photo slides: https://zimbra.lps.org/service/home/~/?auth=co&loc=en_US&id=187062&part=2 Remainder of class finish breakfast food items and share with class. Mrs. Mc going over business plan so class will work on this tomorrow in computer lab.
Week 3 – 1/18/17
Thursday – Begin breakfast lab. Share some chocolate ideas from list below. Finish open face sandwich lab today by serving. Planning by the Culinary Competition team and Management team .
Making Macarons – planning ideas for February labs.
Wednesday – Share Taste of NE Event w/class for any volunteers. Share some chocolate ideas from list below. Finish open face sandwich lab today by serving. Planning by the Culinary Competition team and Management team .
Week 2 – 1/9/17
Pro Start Competition – checkin in to judging: https://www.youtube.com/watch?v=hz6XB8gfDHE Meal Platings: https://www.youtube.com/watch?v=YjdCyeghUgM Dessert Platings: https://www.youtube.com/watch?v=VZ2wS9-2oys Puree Platings: 9 ways: https://www.youtube.com/watch?v=Udzs_MPNpMQ Entree Plating 3 ways: https://www.youtube.com/watch?v=xL1oA2JMrRo One Dessert 3 ways: https://www.youtube.com/watch?v=QXAQ6LptHKI Chocolate Spheres: https://www.youtube.com/watch?v=ZrrnbPa4gm4 Chocolate and Strawberries: https://www.youtube.com/watch?v=k0XcA9yi6uQ Deco Spoon Plating for desserts: https://www.youtube.com/watch?v=Qb1nhDv6czg More dessert plating ideas: https://www.youtube.com/watch?v=ZWgAuJroIH0 Essential Elements of Plating: https://www.youtube.com/watch?v=O1ARyw1G7Ng
Friday – Daytona State College – working with chocolate https://www.youtube.com/watch?v=W7HIasDJYpI Continue Sandwich and Breakfast foods labs. Ch. 1 Quiz: https://quizlet.com/162248379/test
Thursday – Pro start competitions: (2015) The Road to the National ProStart Invitational: https://www.youtube.com/watch?v=nRx3deazCtc 2016 National Pro Start Competition (10:00) https://www.youtube.com/watch?v=40LxT9y3aIQ Breakfast and Sandwich food labs – Ch. 1 file:///Users/smccran/Downloads/Chapter%201%20%20Breakfast%20Food%20and%20Sandwiches.pdf Review for Ch. 1 Quiz: https://quizlet.com/176243126/foundations-of-restaurant-management-culinary-arts-level-2-chapter-1-flash-cards/
Wednesday – Culinary Schools: Culinary Arts: Freshman Year at the Culinary Institute of America (8:46) https://www.youtube.com/watch?v=-Tu0twDy1OE A Day at the Culinary Institute of America (2:56) https://www.youtube.com/watch?v=NLpkJOmBpbg August Escoffier Culinary School – San Antonio, TX : https://www.youtube.com/watch?v=qx-Zz_yI1rs Boulder site: https://www.youtube.com/watch?v=slXTrNRx2jA Johnson and Wales University – Denver (4:17) https://www.youtube.com/watch?v=z4khzn-za3I Finish Ch. 1 Review 2012-SI-Level-2-Building-a-Career-in-the-Industry-2
Quiz review – practice test: https://quizlet.com/162248379/learn
Tuesday – Obj: Demonstrate the ability to effectively organize and execute food preparation tasks. Finish Pullman dough into bread to be used later this week in breakfast and sandwich labs. Christopher Kimball Eats Croissants at Eric Kayser in Paris: https://www.youtube.com/watch?v=jL3dw00eGs0 To show laminating the dough – O Crossant de Eric Kayser (start at 2:15) https://www.youtube.com/watch?v=NRFzAS00uo0
Monday – Obj: Measure volume and weight units accurately when using standardized recipes in food preparation. Demonstrate the ability to effectively organize and execute food preparation tasks. Making bread dough for the week of breakfast foods and sandwiches for chapter 1 labs. Whole Wheat Pain de Mie Recipe. 6 groups pullman dough, 4 groups make croissant dough. Croissants This dough will be used for Croque Madams and Monsieur’s, and for French toast plus bread crumbs.
Obj. Demonstrate workplace skills required for hospitality, tourism, and recreation careers .
Go over LMS pages for class expectations. Introducing the Foods Service Industry: Introducing the Foodservice Industry.ppt Foundations Overview: http://www.thestudentchef.com/wp-content/uploads/Lab-2-Foundations-I-Saute.pdf
Former students, where are they now? Tyler Svoboda – https://zimbra.lps.org/service/home/~/?auth=co&loc=en_US&id=207934&part=2 John Benton, Brandon Delgado – HEF Newsletters info.
ProStart is a college prep, business management program focusing on the hospitality, culinary, foodservice and lodging industries. At the conclusion, students will be able to sit for the National Restaurant exam and will be eligible for several scholarships for students going onto postsecondary experience. Students will be able to enter the industry in above entry-level positions. 5 credits. Prerequisite: Culinary Foundations, Pro Start 1, Food Nutrition and Wellness
● Demonstrate food safety and sanitation procedures.
● Analyze career paths within the hospitality industry.
● Demonstrate knowledge and application of basic kitchen function as it relates to food service
● Analyze the nutritive contributions of fruits and vegetables as it relates to purchasing, preparation,
storage and cooking methods.
● Demonstrate nutrition and wellness practices that enhance well being.
● Explain and demonstrate the safe handling and preparation of breakfast foods and sandwiches, and
various protein sources.
● Evaluate and distinguish salads and their importance to the restaurant.
● Demonstrate and apply basic math skills relative to the foodservice industry.
Breakfast Foods and Sandwiches
Salads and Garnishes
Purchasing and Inventory
Meat, Poultry and Seafood
Desserts and Baked Goods
Sustainability in the Restaurant and Foodservice Industry
Global Cuisine 1 The Americas
Global Cuisine 2 – Europe, the Mediterranean, the Middle East and Asia
Advice from a 3 Star Michelin Rated Chef – Curtis Duffy (Restaurant – Grace) – Netflix suggestion for students to watch – full length documentary about Chef Duffy (For Grace) https://www.youtube.com/watch?v=f7MHvMsDnPM&feature=youtu.be (1:42) and Career Advice from him: https://www.youtube.com/watch?v=uadiAX6jMDw (6:05)
Tuesday – Prepare study notes for Final – All papers returned to students.
Monday – Practice final and demo: cooking En papillote (French for “in parchment”, or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper
Quizlet flash cards for Ch. 11: https://quizlet.com/117433604/flashcards
Week 8 2/27
Friday – Finish potato lab
Thursday – Finish Ch. 5 Equipment: Potato Prep Lab Potatoes and Grains Ch. 11 Open book test – 1 per table
Wednesday – Test – Meat, Poultry, Seafood – take test individually. Begin Ch. 11 Potatoes and Grains Potato Ideas: https://www.youtube.com/watch?v=4UKs8zW5rBc Mashed potatoes: https://www.youtube.com/watch?v=SOU9FkUGhYs Differences of potatoes: https://www.youtube.com/watch?v=kr6j3nvQf28 Roasted Red Potatoes: https://www.youtube.com/watch?v=a8JbYORJmMg Crispy potato roast: https://www.youtube.com/watch?v=erUacwsIxrw Hasselback potatoes: https://www.youtube.com/watch?v=lXZuQFBV2zo Hashbrown potatoes: https://www.youtube.com/watch?v=2YaPDaHVnf8 Twice baked potatoes: https://www.youtube.com/watch?v=CQPLo8hECWg Mashed Sweet Potatoes: https://www.youtube.com/watch?v=Fs3W-r6kkY0 Potato soup: https://www.youtube.com/watch?v=qx6aZoUxNss
Tuesday – Spice Report using pg. 68 of red Foundations workbook – laptops in room: Write on 1/2 sheet of paper, not workbook page. Answer questions from p. 68. Share info with class. Begin taking notes on Career and Basic Skills in Food Service shared by Mrs. McCranie. Activity 5.4 Foodservice Equipment crossword pg. 65 in red Foundations workbook.
Monday – No school
Week 7 2/20
Friday – Finish Meatball lab.
Thursday – Meatball prep lab and baking baguette to use for bread crumbs. Finish Cooking Methods worksheet.
Wednesday – Prep baguette dough. Finish Meat/Poultry/Fish listening guide using blue Foundations textbook, ch. 6. Begin Cooking Methods worksheet.
Tuesday – How to make meatballs: https://www.youtube.com/watch?v=6ViUx0xui8Q Swedish Meatballs: https://www.youtube.com/watch?v=55MIeoPaBC4 Sweet and Savory Meatballs: https://www.youtube.com/watch?v=hQbNC6KZdXA BBQ/Cheese Meatballs: https://www.youtube.com/watch?v=wPrwFDSBT38 Make the baguette again to use as bread crumbs Baguettes – Yeast Dough
Monday – Valentine Cookie Dough lab – Video of cookie decorating: https://www.youtube.com/watch?v=6qq_i2qAVOQ and, https://www.youtube.com/watch?v=XDVMKgjCJDk Basic sugar cookie recipe: http://allrecipes.com/recipe/9951/popes-valentine-cookies/?internalSource=staff%20pick&referringId=16495&referringContentType=recipe%20hub&clickId=cardslot%204
Wednesday – Pizza dough, Marinara sauce lab. Mother Sauces – white sauce: https://www.youtube.com/watch?v=gJppUthkCd4 Tomato Sauce: https://www.youtube.com/watch?v=vqo37ZI5McY&list=RDgJppUthkCd4&index=23 What is Kobe Beef?:https://www.youtube.com/watch?v=PHHqi9J5uQU
Pizza Dough Recipe and Marinara Sauce:
Pizza Dough and Marinara Sauce
Activate – 2 1/4 t. yeast + 1/4 C. warm water + 1 t. sugar (wait for 1/2 ” foam)
Mix – 2 C. flour + 1 t. salt
Make a well in the flour mixture – Add 3 T. olive oil + yeast mixture + 1/2 C. warm water
Mix all ingredients very well. Scrape out mixing bowl to place dough on floured surface, knead until triangle test works. Add a little more flour if needed to keep from being very sticky. Grease large bowl to allow dough to rise 1st time.
Take dough out of bowl when doubled in size; punch down; let rest for 10 min. Roll into large round pizza shape to fit your pizza pan, forming a crust edge. Dock the crust so it won’t bubble during baking. Place the docked crust in a 400 degree oven (without the sauce or any toppings) for 8 min. Take out of oven; spread marinara sauce on baked dough and top with your favorite toppings. Bake pizza for about 15 additional minutes.
1/2 C. tomato sauce
1/2 C. tomato paste
2-3 T. stewed tomatoes
1/2 t. salt
1/4 t. pepper
1/2 t. basil leaves (dried)
1/2 t. dried oregano leaves
1/4 t. thyme leaves
Mix all ingredients together and use on pizza dough when it comes out of oven after the docking. This sauce does not have to be cooked before you use it.
Pizza Topping Ideas
1 1/2 C. shredded mozzerella cheese
1/4 C. diced onion
1/4 C. diced green pepper
1 garlic clove, minced
1/2 lb. ground beef or pork sausage (browned and grease removed first)
pepperoni slices (about 15-20, or your decision just don’t get carried away with pepperoni!!! or your pizza will be too greasy!)
*Another idea – Use the white sauce recipe and add 1 C. cooked chicken pieces!
Tuesday – ServSafe Exam
Monday – 2/6 Computer lab B220 1st half of block 3 and 4. Take a practice ServSafe Quiz on quizlet: https://quizlet.com/844618/test (Keep this page open, but copy and past the site to use it.) Also do the flash cards: https://quizlet.com/844618/flashcards (same thing, copy and paste to open. Play 25 flashcards.) Share your name and score of both of these with Mrs. Beard for the list she is making for me. If time allows go ahead and do the matching game: https://quizlet.com/844618/match. Return to the classroom. Do the ServSafe Review posters and gallery walk. CS Ch 2 gallery walk-2 Each lab group prepare a poster with the following titles for each group (Use ch. 2 of the red Foundations textbook to prepare your poster.) . One per lab group.
Kit. 1 – High-Risk Populations for Foodborne Illnesses and Forms of Contamination
Kit. 2 – FATTOM, and Food Most Likely to Become Unsafe
Kit. 3 – Viruses, Bacteria, Allergens
Kit. 4 – How Foodhandlers Can Contaminate Food, Personal Cleanliness and Work Attire, and Handwashing
Kit. 5 – Cross Contamination, Time-Temperature Abuse, Purchasing and Receiving
Kit. 6 – Preparation, Cooking, Cooking Requirements for Specific Types of Food
*Use the const. paper on the center table to prepare posters, and markers. Leave posters on your tables, when finished and walk around the room to complete the gallery walk paper. Paper copies are printed for each person. When you have read each poster, and filled in your gallery walk paper return to your seat. Share with your lab group, your 20 items. YES, all 20! Select the one item from your group to share with the entire class your group thinks would be the best information to share.
Friday – Finish Mu Shu lab and lab clean up.
Thursday – Prep lab Mu Shu Pork – video: https://www.youtube.com/watch?v=Ge03lCabmZM ServSafe Video 6 https://www.youtube.com/watch?v=ONAEvIWEPsw also #6 https://www.youtube.com/watch?v=XkcEqBViAhg&list=PL172222201A2C11BB&index=6
Wednesday – 3rd block meets in B100 – presentation from TCA. ServSafe video #3: https://www.youtube.com/watch?v=uCPsPGa8XnA Begin open-book Ch. 2 Test working in groups.
4th will be in B115A. ServSafe videos 3 https://www.youtube.com/watch?v=uCPsPGa8XnA and 4 https://www.youtube.com/watch?v=N8_YZSGtobA and 5 https://www.youtube.com/watch?v=YExaOHOifEc and 5: https://www.youtube.com/watch?v=bW8HkHlQU1U&list=PL172222201A2C11BB&index=5
Tuesday – Crepe lab with couli sauces. Crepe Recipe and video: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html#lightbox-recipe-video ServSafe 2009 Food Code Update ppt. from File. Hand washing video from NRA: https://www.youtube.com/watch?v=Jz3aoqvBKzQ Gluten free crepe recipe: http://juliasalbum.com/2014/08/how-to-make-gluten-free-crepes/
Monday – Primal Cuts of Pork: https://www.youtube.com/watch?v=QqZt2e5otjQ&list=PL4C1D647C88DAB42D Tour of Pork cuts – Retail: https://www.youtube.com/watch?v=XOhBbUKj4ZI Cooking pork belly – Gordan Ramsey: https://www.youtube.com/watch?v=9biIOtEYeHc Begin Ch. 6 Meat, Poultry and Seafood – Blue Foundations textbook. Working with pork in lab: making sausage and pork strips to be used in labs this week and next.
Week 4 – 1/23/17
Friday – Chopped lab
Thursday – Finish Chicken lab
Wednesday – Chicken Prep lab and stock
Tuesday – Class goes to B220 computer lab to work on searching for a Food borne illness. Use Mrs. McCranie’s article summary sheet to complete the form on the topic and also do the Foodtimeline, selecting one food item to research – writing your summary on the back of the article summary sheet, hand in today. Return to class – some volunteer share with class their findings. Class will work on Activity 5.2 Know Your Knives.
Week 3 -1/18/17
Friday – Netflix: Alton Brown – Eggs video. Ppt. on Eggs: amazing eggs-1 guide sheet for ppt.: Amazing Eggs-1 Block 4 goes to optional assembly at 2:20.
Thursday – Continue ServSafe videos where left off from Wednesday. Egg Cookery lab: Eggs Benedict Egg
Monday – Obj: Students will demonstrate professional food preparation methods and techniques. 1st lab: Baguettes and Compound butters –
Baguettes – Yeast Dough
Activate: 2 1/4 t. yeast + 1 t. sugar + 1/4 c. warm water
wait for 1/2 inch foam top to form
Mix together 2 c. all-purpose flour + 1 t. salt
Make a well; add 3/4 c. warm water + yeast mixture; mix; take out of bowl and knead until triangle test works (about 7 min.)
Place dough in large, greased bowl, cover with plastic wrap. Let rise until doubled (may do cool-rise overnight). Punch down dough, keep covered with plastic wrap; rest for 10 min.
Shape into cylinder-shape, make 3 slashes on top with a serrated knife, brush lightly with egg wash (1 egg + 2T. water mixed together). Place on greased cookie sheet which has a light handful of cornmeal on it.
Let dough rise until doubled again. Preheat oven to 400 degrees and allow dough to bake 10 min., throw 4 handfuls of water on bottom of oven, close door quickly to steam bake bread. Continue baking for 10 additional minutes. Enjoy!
Becoming a Chef – Eric Repert: https://www.youtube.com/watch?v=L7iMYrkwdxU – block 4 only on Monday.
Dell laptops in room to research a chef from the Chef List: Chef List . Use Activity 1.3 in red workbook, writing information on a sheet of paper, not the workbook, or just follow the questions below, answering each one about the chef chosen. This will be shared with the class.
Answer the following questions:
Where was this person born? 2. Why did she or he decide to become a chef or entrepreneur? 3. How did he or she train for his or her profession ( apprenticeship, culinary school, other)? 4. What contributions has she or he made to the hospitality and/or foodservice field? 5. List three interesting facts about this person?
Food Service Careers and Ratings: https://docs.google.com/presentation/d/18qzxTAzR6g0eCRul9TdIpz7npkrEdktBiYXIt42yU1Q/edit#slide=id.p13
Historical Culinary Trendsetters ppt.: http://cte.sfasu.edu/wp-content/uploads/2012/09/Historical-Culinary-Trendsetters-PPT.pdf Copy of chapter 1 Foundations of Restaurant Management and Culinary Arts Level One: http://www.edline.net/files/_3NLhu_/5e614c768a9ae6d03745a49013852ec4/CH_1_WELCOME_TO_THE_RESTAURANT_AND_FOODS.pdf
List of Food-Related Jobs to view in table groups and discuss.
Grant Achatz – A Chefs Table : https://www.netflix.com/watch/80075151?trackId=200257859 Watch a few minutes of this to observe a very unique chef and style of fo
Wednesday – Obj.: Students will analyze career paths within the food production and food services industries. Go over class expectations from LMS pages. Culinary Foundations Overview: http://www.thestudentchef.com/wp-content/uploads/Lab-2-Foundations-I-Saute.pdf
This ppt has a 3:55 clip of Julia Child to add to Famous Chef info.
Chef list: Chef List – This will be used on Thursday for an assignment. ProStart Video – What is ProStart? http://www.goprostart.com/
Get-to-know-you activity: hand out one kitchen utensil per group, have them prepare an infomercial about the utensil, present it to the class and say their names, review each set of names with the class.
Wednesday – Rice Lab – Cooking rice in a pot (2:1) Video – How to use leftover rice – How to Make Easy Rice Cakes: https://www.youtube.com/watch?v=w6RUTd18_B0 How to make sushi: https://www.youtube.com/watch?v=_hiPkag4DmY#t=99.024589
Tuesday – Finish any of the activities from Monday, reports, etc. Lab planning: working with grains and potatoes. Quiz on herbs/spices as a lab group. How to cook rice two ways: https://video.search.yahoo.com/yhs/search;_ylt=A0LEVjMJ1EZYy0QA27AnnIlQ?p=cooking+rice&fr=yhs-mozilla-002&fr2=piv-web&hspart=mozilla&hsimp=yhs-002#id=50&vid=6db70bc88dd644080bafd3af907f3fd4&action=view Making Quinoa: https://www.youtube.com/watch?v=fKLKFVCFyLM Hasselback Potatoes: https://www.youtube.com/watch?v=lXZuQFBV2zo Twice Baked Potatoes: https://www.youtube.com/watch?v=N4XLF62YQt4 Scalloped Potatoes: https://www.youtube.com/watch?v=wfyK43VbYNU Au Gratin Potatoes: https://www.youtube.com/watch?v=ufPyqzDyMUY
Monday – 3A and 4A go to B220 comp. lab to work on Act. 5.6 Report on Spices and article summary . Read article on cooking methods and meat/poultry primal cuts: http://blog.ciachef.edu/3-types-cooking-methods-foods-love/?utm_campaign=Blog&utm_content=40723837&utm_medium=social&utm_source=twitter Do article summary sheet on this article: culinary-foundations-article-summary Write information on 1/2 sheet of paper and hand in today. Also include information about your research on herbs and spices. When returning to the classroom:
In Simon & Garfunkel’s song “Are you Going to Scarborough Fair?” There is a line “parsley, sage, rosemary and thyme” that is repeated throughout. What is that line referring to? Listen here. Meaning of the song and herb descrip.: http://www.culinarylore.com/food-history:scarborough-fair-parsley-sage-rosemary-thyme
The song is referring to herbs. What are herbs? We often hear the phrase “herbs and spices”. What are spices? Are herbs and spices nutritional? Are herbs and spices used beyond culinary reasons? Top 10 Herbs and Spices: https://www.youtube.com/watch?v=wxrolHJ0_f8 (7:05)
Herb and Spice Chart: http://www.foodandnutrition.com/appendix/Herb_and_Spice_Chart.pdf or http://www.foodandnutrition.com/appendix/spice_chart.htm
http://www.familyconsumersciences.com/wp-content/uploads/A-Taste-of-Herbs-and-Spices-Lesson-.pdf Play the game with the class: http://www.sporcle.com/games/triplet_3/herbs-and-spices-by-image Use the chart to help you identify the herbs/spices – http://www.foodandnutrition.com/appendix/spice_chart.htm Blind taste test for volunteers. Share your Spice Report – Act. 5.6 from workbook page.
Week 7 11/28
Friday – Finish Mu Shu Lab today. Lab clean up day.
Thursday – Mu Shu prep lab for stir fried vegetables and crepe pocket. Use the Crepe Recipe below for the pocket. The Mu Shu is a simple vegetable stir-fry using shredded cabbage, broccoli, carrots, onions, garlic or other vegetables of your choice. Use vegetable oil to stir-fry all the vegetable, add a hoison or soy sauce and place ingredients in the finished crepe pocket. For the sauce used on the Mu Shu: 2 T. soy sauce, 2 T. Hoisin Sauce (prepared), 1-2 T. Brown sugar (sweet to your taste), 1 inch minced ginger root, 1 clove minced garlic, 1 T. water. Use the sauce at the very end of the stir-frying or poured on individual Mu Shu pockets. (Prepare the sauce the day before so flavors marry together well.)
Wednesday – Finish crepes with fruit coulis (How to make a coulis – http://www.mariobatali.com/videos/coulis/) . Continue Meats, Poultry and Fish – Video – How to De-Bone a cooked fish: http://www.mariobatali.com/video-series/how-to-tuesdays/ How to Butterfly meat: http://www.mariobatali.com/videos/butterfly-meat/ How to cook a perfect burger: http://www.mariobatali.com/videos/grill-a-perfect-burger/ How to clean and devine shrimp: http://www.mariobatali.com/videos/shrimp/ How to shuck an oyster: http://www.mariobatali.com/videos/shuck-oysters/ How to truss a chicken: http://www.mariobatali.com/videos/truss-a-chicken/ How to use a mandoline: http://www.mariobatali.com/videos/using-a-mandoline/ How to fillet a fish: How to fillet a flat fish: http://www.mariobatali.com/videos/fillet-flat-fish/
Tuesday – Ch. 5 Act. 5.2 Know Your Knives from the red workbook, Activity 5.7 – Cooking Methods: 3 Types of Cooking Methods: http://blog.ciachef.edu/3-types-cooking-methods-foods-love/?utm_campaign=Blog&utm_content=40723837&utm_medium=social&utm. Making crepe batter today – Crepe batter recipe: http://allrecipes.com/recipe/16383/basic-crepes/ Recipe used in class: 1 c. all purpose flour, 2 eggs, 1/2 c. milk, 1/2 c. water, 1/4 t. salt, 2 T melted butter: Whisk together the beaten eggs with the flour; gradually add the milk and water. Next, add the salt and butter; beat until smooth; cover in bowl with plastic wrap and place in fridge for at least 1 hour before making in saute’ pan/crepe pan. Use only a small amount in the buttered pan, flip, roll or fold and serve with fruit coulis or chocolate sauce.
Tuesday – Finish open book Ch. 6 test on Meat/Poultry/Seafood Lab – Finish pizzas using sausage and dough. Beef Fabrication: https://www.youtube.com/watch?v=QN004-5xyF0
Monday- Episode 3 Poultry and Meat, Cuisinart Culinary School: https://www.youtube.com/watch?v=3cXtULqadGk Meat: red-meat-review-1 Begin meats – Ch. 6 blue Foundations textbook – Open book test. Prep lab – sausage making, marinara or white sauce.
Thursday – Alton Brown – The Egg Files with listening guide. You tube: Chocolate Souffle and Cheese Souffle. Prep lab – Focaccia dough for next week pizzas.
Wednesday – Both classes will be making Eggs Benedict in lab today. Poach an egg using one of the methods from the videos. Mrs. McCranie will be preparing the blender Hollandaise sauce, lab groups will steam asparagus to use with the Eggs Benedict if they want.
Tuesday – ServSafe Exam – 50 questions, answer on scantron sheet, use pencil. Results will be posted by Wednesday. How to make Eggs Benedict: https://www.youtube.com/watch?v=jRdA68GbUMg How to poach an egg 3 different ways: https://www.youtube.com/watch?v=pAWduxoCgVk How to make blender Hollandaise sauce: https://www.youtube.com/watch?v=M93KvM3ESXo
Monday – More ServSafe and Ch.2/3 information to prepare for tomorrow’s test. How to use a meat thermometer and meat temps.: https://www.youtube.com/watch?v=YRQ47Ieddkk Poultry cooking temp: ttps://www.youtube.com/watch?v=IQH7EJ7pKlU
Week 4 11/7
Friday: http://food.unl.edu/food-poisoning-foodborne-illness ServSafe videos 5-6: https://www.youtube.com/watch?v=HqFPFsJo9zA&list=PL172222201A2C11BB ServSafe Ch. 2.5 ppt. and Foundations ServSafe ppt. Food Safety ppt. by Lanc. Co. Ext. Red Foundations workbook – pg. 26 Crossword puzzle food safety, act. 2.5 Food allergies pg. 20, act. 2.3 FAT TOM pg. 18, act. 2.1 pg. 15-16 T or F. ServSafe additional video: (Time/Temp) https://www.youtube.com/watch?v=0dL9et91nJA Cross Contamination: https://www.youtube.com/watch?v=yiNTqUU-h6w 1 Episode: The Worst Cooks in America.
Thursday: ServSafe flash cards: https://quizlet.com/844618/servsafe-flash-cards/ ServSafe video 4 Practices: http://www.gwlearning.com/foodsandnutrition/2258/ch02/animation01.htm Both classes will be doing an article summary on food borne illness. Choose an article to read and do the summary from the Lancaster Co. Ext. website on Food Safety: http://food.unl.edu/food-safety or use one of the copies Mrs. McCranie has in the room. ServSafe Video #4 https://www.youtube.com/watch?v=R-r4JUYHYgw
Wednesday: Chopped Lab – must prepare a Veloute’ or Bechamel Sauce with entree.
Tuesday: Finish pasta and sauces lab.
Monday: ServSafe Videos 1-3: https://www.youtube.com/watch?v=HqFPFsJo9zA&list=PL172222201A2C11BB Classic Mother Sauces: http://www.obsev.com/food/master-these-mothers-learn-how-make-5-classic-sauces.html https://www.youtube.com/watch?v=hHwojrBe_5c Mother Sauces: You tube videos – How to Make a Classic Be’chamel Sauce (3:16) by Obsev Food; How to Make a Classic Velout’ Sauce (2:37); How to Make a Proper Hollandaise Sauce (3:00); Blender version Hollandaise Sauce: https://www.youtube.com/watch?v=xeXApK8NEk8 How to Make a Delicious Classic Tomato Sauce (4:25); Sauce Espagnole: Make Your Own Classic Sauces (5:14); How to Make an Onion Pique.nov (Corey Deven :37) – This is sometimes used in a classic Bechamel Sauce. Make pasta dough to be used tomorrow.
Week 3 10/31
Friday – lab Chicken pot pie using pie crust top, stock with chicken and veg for stew. Evaluate lab.
Thursday: Mrs. McCranie at District Culinary Competition – C.F. Classes will prepare pie crust dough: pie-crust-recipe to be used for chicken pot pie on Friday. Clean up lab, next take the Sauces, Stocks Unit Test Ch. 6 blue Foundations textbook – open book test cf-sauces-and-stocks-unit-test-1 Also, do Ch 6 sec. 1 of the blue workbook true and false statement answers on 1/2 sheet of paper.
Wednesday: Chicken fabrication, begin preparing stocks in lab using veg cut up on Monday and chicken from fabrication. How to make pie crust dough: https://www.youtube.com/watch?v=2QeKExMgyHQ
Monday:Kitchen Brigade System cont. : kitchen-brigade-1 Lexicon on Food Waste – https://www.lexiconoffood.com/video/food-waste Knife Skills slides; practice knife skills with carrots, potatoes, onions and garlic – save most for stocks and soups;
Week 2 10/24
Friday: Finish quick bread lab – Use the History of Food ppt. (file too large to post)
Wednesday: Finish lab today with shape, rise, bake enjoy! Ch. 1 Careers Lab tops in room to work on Article Summary your-namefoodtimeline-1 #1: http://blog.ciachef.edu/7-food-careers-never-dreamed/ Also using the laptops – Each student will do a brief report from the red Foundations workbook, pg. 7 on Famous Chefs/Entrepreneurs: 1. Where was this person born?, 2. Why did he or she decide to become a chef or entrepreneur?, 3. How did he or she train for his or her profession (apprenticeship, culinary school, other)?, 4. What contributions has he or she made to the hospitality and/or food service field?, 5. What dish or business is he/she most famous for?, 6. List 3 interesting facts about this person that you did not know.
Monday – Becoming a Chef: https://www.youtube.com/watch?v=L7iMYrkwdxU Marie-Antoine Careme https://www.youtube.com/watch?v=vtniIm40MlI (1:57) How McDonalds began: https://www.youtube.com/watch?v=k7bivuNlbi0 History of quick service restaurants: https://www.youtube.com/watch?v=nLIS1bxoQDA 100 years of Dinner: https://www.youtube.com/watch?v=–eC2x5siSg Workbook – Foundations (red) pg. 5 Crossword Puzzle – History of Foodservice – all students to this page with answers on 1/2 sheets of paper – hand in. McDonald’s 1955 to now: https://www.youtube.com/watch?v=oqI4rR6lXU0
Week 1 10/19-21
Friday – complete lab with finish of baguette dough.
Thursday – 1st lab begin baguette dough baguettes-yeast-dough-1-1 How baguettes are made in Paris: Thurs. – How baguettes are made in Paris: https://www.youtube.com/watch?v=Knnq7NClIto
Wed. 10/19/16 – Class Expectations, Demo for 1st lab: Baguette, Measuring, mixing technique baguettes-yeast-dough-1 Jobs in the food service industry: https://chooserestaurants.org/getattachment/NewsFeed/FOOD-FOR-THOUGHT%E2%80%A6-AND-CAREER-SUCCESS/Skills-Infographic_FINAL.PDF.aspx?lang=en-US
Monday – Live Stream Demo from Escoffier Culinary School at 11:00 – Holiday sides Today is Hot Chocolate Day – How to make hot chocolate mix for Coco Day today: http://www.foodnetwork.com/recipes/alton-brown/hot-cocoa-recipe.html and video from website.
Week of 12/5
Friday – Students in computer lab A220 1st half of block to work on Restaurant Design project. Live Stream Demo from Escoffier Culinary School at 11:00 – Holiday Entree’
Thursday – Live Stream Demo from Escoffier Culinary School at 11:00 – Holiday Desserts Making Crepes to use the Dulce de Leche
Wednesday – Thumbprint cookies – prepare dough: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-pie-thumbprint-cookies.html Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-pie-thumbprint-cookies.print.html Easy Dulce de Leche video: https://www.youtube.com/watch?v=xqYLwiKw9nQ
Crepe recipe: (making the batter today)
Making crepe batter today – Crepe batter recipe: http://allrecipes.com/recipe/16383/basic-crepes/ Recipe used in class: 1 c. all purpose flour, 2 eggs, 1/2 c. milk, 1/2 c. water, 1/4 t. salt, 2 T melted butter: Whisk together the beaten eggs with the flour; gradually add the milk and water. Next, add the salt and butter; beat until smooth; cover in bowl with plastic wrap and place in fridge for at least 1 hour before making in saute’ pan/crepe pan. Use only a small amount in the buttered pan, flip, roll or fold and serve with fruit coulis or chocolate sauce.
Tuesday – Finish salads. Marketing information.
Monday – Work on salad recipes, some to finish today, others tomorrow. ch. 7 Marketing ppt. from Foundations text.
Friday – Class meeting in A115 due to new projector installation in B115A. Mobile cart use to begin Restaurant Mgmt. project
Wednesday – How to make emulsions: http://www.mariobatali.com/videos/emulsions/ Sustainability through foraging: http://lexiconofsustainability.com/short-films/# Learning about Local: http://lexiconofsustainability.com/short-films/# Go over ch. 3 Activities sheet with class. Croissant Prep lab: croissants
Tuesday- How to make a vinaigrette: https://www.youtube.com/watch?v=gBTJY1ykFjA (5:29) and how to make mayo: https://www.youtube.com/watch?v=I5l2FB69OOo (7:15) How to make Tabouleh Salad: https://www.youtube.com/watch?v=osZ3WWY42eg another Tabouleh: https://www.youtube.com/watch?v=XkSCI07BftM how to make a Caesar Salad: https://www.youtube.com/watch?v=LoBjzA2z2Ls Julia Child’s history of the Caesar Salad: https://www.youtube.com/watch?v=UknTx1qktLU
Monday – Act. 3.2 Crossword – Cost Control in blue workbook, You tube video: TEDx (9:08) Beyond the Zero Wast Restaurant, 10 Most Bizarre Restaurants in the World (6:17); Menu Markup – Act. 3.7 in workbook; Presentation4 from Mrs. McCranie’s restaurant presentation plan to view as new project.
Wednesday-Friday: no school, Thanksgiving break
Tuesday: Finish mini pie lab. B220 Comp. lab for Escoffier sign up on Live Stream (2A)
Step One: Student Registration
In order for us to complete your registration students need to register on www.myculinaryfuture.com by FridayDecember 2nd, 2016
Friday: Finish Focaccia dough into pizzas and calzones. Ch. 2 Test on Nutrition and Nutrition Vocab.
Thursday: Prepare Focaccia dough. Share previous day’s lab with other class.
Wednesday: Prepare Hummus, Sushi, Red Beans and Rice, Stir Fried Rice for Nutrition lab.
Tuesday: Nutrition information from Ch. 2
Monday: What are GMO’s – Lexicon short film on GMO’s: http://lexiconofsustainability.com/short-films/# pg. 57 of blue Foundations workbook: Act. 2.10 Should GMO’s be regulated? Youtube video: Genetically Modified Organism Myths and Truths (6:38) https://www.youtube.com/watch?v=M_ztZGbLEJ0
Monday – Prepare baguette dough to be used as bread for open-face sandwiches, Croque Monsieur, bread crumbs and French toast this week. 2 groups making cheese to be used this week also.
Friday -Award presentation of students who participated in the LPS Dist. Culinary Competition. Michelin star chef – http://chicago.eater.com/2016/11/2/13491350/michelin-stars-chicago-2017 Netflix – Chef Table – Chef Grant Achatz, Lab clean up today from competition prep. Sandwich ppt.: (too large of file) , Commercial Equipment ppt. (too large file), Key Vocab take notes: keyvocabstandard1unitplan-4-1
Thursday – LPS dist. culinary competition – 6 students, remainder of class prepares breakfast lab in classroom
Wednesday: Competition Practice and packing products – chocolate balloon bowls
Tuesday: Competition Practice
Monday – Plating dessert lab
Friday: Beef Production ppt., demo and lab by Sheri Wieden, rep. from NE Cattlewomen Assoc. Lab work – beef tapas
Wednesday: Begin Student e-portfolios. How to make marshmallow fondant: https://www.youtube.com/watch?v=jtYg9l1UBuM Edible bubbles and mirror finish to cakes: https://www.youtube.com/watch?v=QG_NUnGCdUA Chocolate ideas: https://www.youtube.com/watch?v=Wpsz8DSVMTU Chocolate Spheres: https://www.youtube.com/watch?v=ZrrnbPa4gm4 Chocolate and Strawberries: https://www.youtube.com/watch?v=k0XcA9yi6uQ Chocolate Dessert cups: https://www.youtube.com/watch?v=zKoMAnU0Rro Chocolate lace: https://www.youtube.com/watch?v=M-DgUjOA3og Chocolate bowl using balloons: https://www.youtube.com/watch?v=DwvkJdFpeLY Chocolate bowls using ice mold: https://www.youtube.com/watch?v=z8DcMlfTMqk Butterfly decorations using candy melts: https://www.youtube.com/watch?v=dN8wReoVfc0 Food art – jello spider: https://www.youtube.com/watch?v=mXwvW4vsPF0 Raspberry inside dessert yogurt cheesecake: https://www.youtube.com/watch?v=erKRFeuUAlo
Tuesday – Plating techniques from Escoffier Culinary School: https://www.youtube.com/watch?v=6znUHFQD2hE More plating ideas: https://www.youtube.com/watch?v=yq2vdqnTHgk Caramel Decorating ideas: https://www.youtube.com/watch?v=qHVgLnuISyQ French spun sugar: https://www.youtube.com/watch?v=4wglOqKCAeA Leopard Print Bread using Nutella: https://www.youtube.com/watch?v=Uu01sId9Shk Tiger Print Cake: https://www.youtube.com/watch?v=bZmAEqFQW7U Ice Drop panacotta dessert: https://www.youtube.com/watch?v=TX9f31AUZvU
Tapas: https://www.youtube.com/watch?v=2Pac3WTTTbo more tapas: https://www.youtube.com/watch?v=CFv-tSC611c https://www.youtube.com/watch?v=ts2CmN-MG9g Pinterest Tapas: https://www.pinterest.com/search/pins/?q=tapas&rs=typed&term_meta=tapas%7Ctyped
Working with spun sugar lab – 1 c. granulated sugar + 1 T. water, melt sugar with water until amber color; sling on wax paper over bowls, plates to create treads and other designs to be used on cupcake decorating. Spun sugar: https://www.youtube.com/watch?v=_h9-sJUleyA
Week of 10/19-21
Friday – 10/21 Finish cupcake lab and practice plating; making a two-tone rose https://www.youtube.com/watch?v=9X-Juz4hiGw&index=4&list=PLHhbJ-TvPg66Dc9iqKkvZSrFt5eGNFzNr Rose top frosting techniques: https://www.youtube.com/watch?v=Dy6cBGp5zzY Star piping technique: https://www.youtube.com/watch?v=9JLKTvHg5- Round piping technique: https://www.youtube.com/watch?v=12vG6D8g2gE
Thursday: begin first lab -How to make cupcakes: https://www.youtube.com/watch?v=yoUm22psYgg&index=21&list=PLHhbJ-TvPg66Dc9iqKkvZSrFt5eGNFzNr How to decorate a cake: https://www.youtube.com/watch?v=xGS97HuA0pU Cupcakes from my website – Culinary Skills recipes: Best Chocolate Cake Ever food-prep-and-presentation-descr-standards-2
Wed. 10/19/16 1st day of class. Video of former LSW culinary student competing in Culinary Skills USA National Competition: https://www.youtube.com/watch?v=aseop_i-nDs (1:05)
National Pro Start Invitational: https://video.search.yahoo.com/yhs/search;_ylt=A0LEVjbTewdYlycALJwnnIlQ?p=national+pro+start+competition&fr=yhs-mozilla-002&fr2=piv-web&hspart=mozilla&hsimp=yhs-002#id=1&vid=023212b841042ec4dda86f4e82d7f871&action=view slides from district competition: Show CD of last year.
Rules of Tapas: https://zimbra.lps.org/service/home/~/?auth=co&loc=en_US&id=203025&part=3&view=html Rules of Scratch Desserts: https://zimbra.lps.org/service/home/~/?auth=co&loc=en_US&id=203025&part=4&view=html
Grease a 12″X18″ baking pan. Pre-heat the oven to 350 degrees. Cream together 2 sticks of margarine (at room temp.) with 1 3/4 c. sugar plus 4 eggs, adding one at a time; next add 1 t. vanilla. In another large bowl add 1/2 t. salt 1 3/4 t. baking powder and 3 c. flour. Add the dry ingredients to the wet ingredients slowly. Place 1/2 the dough mixture, and spread onto a buttered 12″X18″ baking pan. Pour 1 can of cherry pie filling onto the dough mixture. Drop the remaining dough onto the top of the cherries. Bake for about 30 min.
Icing: 2 c. powdered sugar, pinch of salt, 1 t. vanilla, 3 t. milk. Drizzle icing on top of warm cake.