FACS O

No one Eats Alone video:  http://www.cbsnews.com/videos/at-one-high-school-no-one-eats-lunch-alone/

How Peeps are Made:  https://youtu.be/WHp1Lu8igcM

Lego gummy candy making:  https://youtu.be/n3_dV-e4d9c   Ninja Stress balls:  https://youtu.be/SyfxIryiD8A  Kool aide Easter eggs:  https://youtu.be/bPKylUWXpo8

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.

Gluten free donuts:  https://youtu.be/Kd9kHZojY-g    Gluten free donuts: https://youtu.be/7hxSMGgwhFE        Regular donuts: https://youtu.be/VTW9R2DcyDI

Week 2   3/27

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

Week 1    3/20

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Interior Design Term 4

Pantone color of the year:  https://www.pantone.com/color-of-the-year-2017

The Color Wheel:  https://youtu.be/YgPAuo6AxhE    Color Wheel:  https://youtu.be/96p0NBSjgKo    Elements and Principles of Design: https://youtu.be/Iqh23–BRSA

Interior Design Trends 2017:  https://youtu.be/L8zWsircNcs

Waiting room furniture:  https://youtu.be/HYN-ULBFzwY   Dental clinic design:  https://youtu.be/pKF_doN3Tz8   Dental Office Design:  https://youtu.be/mOidkMQUC-8   More dental office design:  https://youtu.be/140OPUM60Bo    Waiting room toys for children’s room:  https://youtu.be/l_WSN4k5zaw

Robeson Design:  10 Clever Home Hacks

Ch. on Color –

tps://www.g-wonlinetextbooks.com/housing-interior-design-2012/305?ajax

Planning for the future, innovative thinking for future housing:  pg. 84-85 in new textbook:  FLOAT House and Mars-One space settlement.  Ch. 4 Sustainability in housing

Ch.1  http://www.g-wlearning.com/housinginteriordesign/5679/index.htm#ch01

http://www.g-wlearning.com/housinginteriordesign/5679/index.htm

http://urbanbarn.icovia.com/noflash.html

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.

Week 1    3/20
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Food Prep and Presentation Recipes

Submitted by Anna Vosicky

Vegan Chocolate Cake 

3 C. flour (all purpose)

1/3 C. cocoa powder (unsweetened)

2. cups granulated sugar

2 t. baking soda

1 t. salt

2 t. white vinegar

2 t. vanilla extract

2/3 C. canola oil

2 c. water

Mix all ingredients together in one bowl.  Bake at 350 degrees for 35 minutes in a greased 9 X 13 inch pan.

 

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Food, Nutrition and Wellness Term 4

 

 

Thursday – 3/30 

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?

Good website:  https://www.nutrition.gov/nutrition-and-health-issues

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.

Monday – Dietary Journal: DailyFoodDiaryDocument3   Begin Pho Broth and ingredients prep.

Ramen noodle dishes:  Mind of a Chef –

Check out “The Mind of a Chef” on Netflix
https://www.netflix.com/title/70279656?s=i

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.

America’s Heartland Olive Oils:  https://www.youtube.com/watch?v=du7lcl0-ZxM

Nutrition 2 ppt.       Sorting Food Facts from UNL Extension:  http://food.unl.edu/food-reflections/documents/sorting-food-facts-myths-foods-about-foods-labeled-as-natural.pdf

Thursday – Sweet Potato Crust Quiche:  https://www.youtube.com/watch?v=olpw9g_Y5kI

Wednesday – Combat Stress:  https://www.youtube.com/watch?v=iafHJR2TBqE

Tuesday -Healthy Smoothie:

time: 10 minutes // serves: 2

 ingredients:
  • 1 cup frozen, ripe, freckled banana
  • 1 cup frozen mango
  • 1/2 cup fresh (or frozen) pineapple
  • 2 medium carrots
  • 1/2 to 1 cup fresh-squeezed orange juice
  • dash of ground turmeric root (optional)
 method:
  1. Peel and chop carrots and squeeze fresh orange juice.
  2. Place all frozen and fresh ingredients into high speed blender and blend until smoothie and creamy.
  3. Pour into one tall glass, or share with a friend!
  • Include as little or as much orange juice as you like, depending on how thick you want your smoothie to be.

*nutrition facts:

 358 calories // 83.3g carbs // 10.9g protein // 0.7g fat    930% vitamin A // 209% vitamin C // 44% fiber // 20% folate // 13% iron // 7% calcium

*Monday – Healthy lunches: Rainbow  https://www.youtube.com/watch?v=P93EWvbFbTQ    Fiesta Bean Dip Bowl:  https://www.youtube.com/watch?v=990wtgknSt4    Vegan Plant Based:  https://www.youtube.com/watch?v=Ha1Eu3V6094

 

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

Monday – Beverages – Breakfast shake:  https://www.youtube.com/watch?v=MbyR_4S3sbk   Bullet proof coffee:  https://www.youtube.com/watch?v=XqnYKVEpGpA          7 Healthy Breakfast ideas:  https://www.youtube.com/watch?v=xRgWtcFhMeA   3 Gluten-Free Breakfast Recipes: https://www.youtube.com/watch?v=xON-qmCl2cE      7 Healthy Smoothies:  https://www.youtube.com/watch?v=WSa5J8BN4Ww

Week 2    3/27

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

Week 1   3/20

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Food Prep and Presentation Term 3

Thursday – ProStart 2 Exam Final

Wednesday – Italian meal presentation today

Tuesday – Group preparing German meal present today

Monday – Lab prep day for world cuisine meals

Week 9  3/6

C.E. Ch. 16-1 Enhancing FoodRecipe MeasureC.E. Ch. 30.4

Specialty Desserts Power Pointment & Conversion Ch 13.2 Power Point

Wednesday: http://chefsrivera.com/files/ch1601.pps      Desserts:  C.E. Ch. 30.4

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=X1MDMTM1MTE5NTY5MgRfcgMyBGFjdG4DY2xrBGJjawMwaHV1M2kxYWJkb3U5JTI2YiUzRDQlMjZkJTNEM05fWG5DbHBZRUw0MFdwcF9lUW9RRExQaUFTSUV0YXptNktCeVEtLSUyNnMlM0Q1MSUyNmklM0RIbE1sVU1HMlY3aXFleDF0eGNUTgRjc3JjcHZpZAMyaGIyUnprNExqRUkuOE9RVkxianlRVnlNakEwTGdBQUFBQ2N4WDJrBGZyA3locy1tb3ppbGxhLTAwNARmcjIDc2EtZ3AEZ3ByaWQDV25WV2J2R21RQi51OXBTRG9CX0kyQQRtdGVzdGlkA251bGwEbl9yc2x0AzYwBG5fc3VnZwMxMARvcmlnaW4DdmlkZW8uc2VhcmNoLnlhaG9vLmNvbQRwb3MDMQRwcXN0cgNob3cgdG8gbWFrZSByaXNvdHRvBHBxc3RybAMxOQRxc3RybAMxOQRxdWVyeQNob3cgdG8gbWFrZSByaXNvdHRvBHRfc3RtcAMxNDg3OTUxMjEzBHZ0ZXN0aWQDbnVsbA–?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

Monday:

C.E. Ch. 14.1 Calculating Food Costs Power Point

Calculating Food Costs ppt guide– ppt

Food Cost Percentage video:      https://video.search.yahoo.com/search/video;_ylt=A2KLqIWcOrRYrwQAP3v6w8QF;_ylc=X1MDOTY3ODEzMDYEX3IDMgRiY2sDMGh1dTNpMWFiZG91OSUyNmIlM0Q0JTI2ZCUzRDNOX1huQ2xwWUVMNDBXcHBfZVFvUURMUGlBU0lFdGF6bTZLQnlRLS0lMjZzJTNENTElMjZpJTNESGxNbFVNRzJWN2lxZXgxdHhjVE4EZnIDBGdwcmlkAzFZa0pheFpVUzJ1a0U1QVVqRmJKVUEEbXRlc3RpZANudWxsBG5fc3VnZwMwBG9yaWdpbgN2aWRlby5zZWFyY2gueWFob28uY29tBHBvcwMwBHBxc3RyAwRwcXN0cmwDBHFzdHJsAzIwBHF1ZXJ5A0Zvb2QgU2VydmljZSBjb3N0aW5nBHRfc3RtcAMxNDg4MjA2NTA2BHZ0ZXN0aWQDbnVsbA–?gprid=1YkJaxZUS2ukE5AUjFbJUA&pvid=T0mMIjk4LjEI.8OQVLbjyQGgMjA0LgAAAAATV7y5&fr2=sb-top-video.search.yahoo.com&p=Food+Service+costing&ei=UTF-8&iscqry=&fr=sfp#id=1&vid=c0dc2be6763123b30e44d6ea7d028425&action=view

C.E. Ch. 14.2 Managing Food Costs Factors Power Point

Week 8  2/27

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

Thursday – Plans for next week’s labs – World Cuisine Begin Ch. 11 ppt.  390d844d-6410-4268-9c61-d832f9bff0f3-1

Wednesday – Ch. 10 test.   Begin Ch. 11 ppt.  390d844d-6410-4268-9c61-d832f9bff0f3-1

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.

Week 5

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.

Week 1 1/4/17

Friday – Chapter_01_PowerPoint

Blue workbook page 5  Activity 1.2 Crossword Puzzle – Dairy Products and Eggs   https://docs.google.com/viewer?a=v&pid=sites&srcid=YnZzZC5vcmd8bXJzLWVybGV3aW5lLXMtc2l0ZXxneDoyNDM3YjFhM2VkYTEwZGEy               https://quizlet.com/42930233/test

Begin planning labs for Breakfast and Sandwiches – Market orders

Thursday – Finish lab and evaluate finished,  plated product; begin recipe writing assignment.

Wednesday – Recipes Writing practice 1 for Docushare – portfolios:    http://www.thekitchn.com/how-to-write-a-recipe-58522  Recipe writing pitfalls:  https://www.youtube.com/watch?v=96az_hS5FkA          RECIPES       ProStart Level 2 Foundations information:  ProStart-Curriculum-Exam-prep2013_445746_7

Wednesday –

  • 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.

Course Overview​:

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

Standards Addressed​:

● 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

equipment.

● 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.

Outline​:

Breakfast Foods and Sandwiches

Nutrition

Cost control

Salads and Garnishes

Purchasing and Inventory

Meat, Poultry and Seafood

Marketing

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)

 

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Culinary Foundations Term 3

http://food.unl.edu/food-still-safe-eat-frequently-asked-questions

Friday – Final lab

Thursday – no class, finals 1 and 2

Wednesday – Pro Start 1 Exam

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

Week 9  3/6

Management Essentials Chapter 8

Kitchen Essentials 1 Professionalism Chapter 4

Kitchen Essentials 2 Equipment & Techniques Chapter 5

Building a Successful Career in Foodservice Chapter 12

Communication Chapter 7

C.E. Ch. 14.1 Calculating Food Costs Power Point

C.E. Ch. 14.2 Managing Food Costs Factors Power Point

Serving Your Guests Chapter 10

C.E. Ch. 15-3 Moist Cooking Techniques Power Point

C.E. Ch. 16-1 Enhancing FoodRecipe MeasureC.E. Ch. 30.4

Specialty Desserts Power Pointment & Conversion Ch 13.2 Power Point

Monday – Ch. 11 ppt. Potatoes/Grains: Potatoes & Grains Chapter 11       with guide sheet:  Ch. 11 ppt.guide Potatoes:GrainsCh    Bl. 3 finish open book test ch. 11, Bl. 4 begin open book test.  Show Equipment ppt.: Equipment:  03 Working with Equipment and People-1

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

Beef, Meat/Seafood/Poultry ppt. with guide sheet: level-2-chapter-6-meat-poultry-and-seafood    chp-6-meatspoultryseafood-guided-notes-2         Beef-Cuts-1      Red meat review     Meat/Poultry video  Cuisinart Culinary School:  https://www.youtube.com/watch?v=3cXtULqadGk   Fish and Seafood:  ps://www.youtube.com/watch?v=LF7eecZWmNc

Week 6 2/13

Friday – Chopped lab to use remaining food.

Thursday – Finish lab and serve pizzas

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

Dough:

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.

Marinara Sauce

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.

Week 5 

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.

Monday –

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

Wednesday – 1/18/17  ServSafe video #3 https://www.youtube.com/watch?v=uCPsPGa8XnA    Begin Ch. 2 of red Foundations textbook.   Begin Brigade System and Culinary Terms:   BrigadeTerminologyScanned from a Xerox multifunction device (2)BrigadeScanned from a Xerox multifunction device        What Is the Brigade System

Week 2 – 1/9/17

Friday – Ch. 1 Test  take as a lab group;  Begin Ch. 2 ServSafe videos:  #1 https://www.youtube.com/watch?v=HqFPFsJo9zA

#2 https://www.youtube.com/watch?v=4xcYDYVJTPA

Thursday – Finish lab   Use red Foundations workbooks in room – each lab group do Act. 1.1, 1.2, 1.5, and 1.6.  Ch. 1 Test tomorrow.

Ch. 1 Review with quizlet flashcards:  https://quizlet.com/58103578/culinary-arts-1-chapter-1-welcome-to-the-restaurant-and-foodservice-industry-flash-cards/  and quizlet matching:  https://quizlet.com/58103578/micromatch

Wednesday – Begin lab 2:  Cinnamon Roll dough Cinnamon Sticky Rolls –      Gluten Free Cinnamon Sticky Rolls  lab work and clean up; finish Ch. 1 Worksheets:  FoodServiceU1 history timeline-1  chapter_01_powerpoint1 (1)

Tuesday – Finish baguette lab.  Recipes ppt.: RECIPES   Recipe Basics Section 8.1  Ch 8 Recipe Skills Ch 8 Recipe Skills Guided Notes-2

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.

 

Week 1 – 1/4/17

Friday – The History of Food:  The_History_of_Food-1    Food Service History Data Chart  U1 history timeline   100 years of Family Dinners:  https://www.youtube.com/watch?v=–eC2x5siSg

Thursday – Obj.:  Students will analyze career paths within the food production and food services industries.

2012-SI-Level-2-Building-a-Career-in-the-Industry-2

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:

  1.  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

2014-SI-Level-1-Introduction-to-the-Hospitality-Industry-for-web

Culinary today and famous chef:  Alice Waters – Slow Food Movement:  https://youtu.be/0tPSmMR4ZUg

8_31_Famous_Chefs_and_Entrepreneurs_in_the_Food_Service_Industry_PPT

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.

 

 

 

 

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Term 2 Culinary Foundations Bl. 3 and 4

Week 8 12/5

Friday –   Finish lab – potatoes/grains.  Ch. 11 Potatoes/Grains

Thursday –  Pre lab – potatoes/grains.

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.

Monday – Episode 4 Fish and Seafood:  https://www.youtube.com/watch?v=LF7eecZWmNc     beef-cuts    chp-6-meatspoultryseafood-guided-notes-1

Week 6 11/21

Wednesday-Friday:  Thanksgiving break

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.

Week 5 11/14

Friday –  Chocolate Souffle Lab using egg yolks and whipped egg whites.   chocolate-souffle Begin Meat information beef-cuts    red-meat-review – use guide sheet:

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

Tuesday:  Stock/Soup/Sauces ppt.   and guide notes:  chp-6-notes-stocks-1

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)

Thursday:  Prep-lab quick breads   Quick bread video:  http://www.bettycrocker.com/recipes/banana-bread/51427396-6764-4b0a-a73a-78c683c703d2   Recipe:  quickbreadrecipemicrosoft-word-document12    Ch. 8 Recipe Skills/Measurements ppt. :  ch-8-recipe-skills-2       Guided notes for ppt. on ch. 8:  ch-8-recipe-skills-guided-notes-2

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.

Tuesday – Video – How Cinnamon Rolls are Made:  https://www.youtube.com/watch?v=aeq-s4q30xE      Lab #2  Yeast Bread – Cinnamon Rolls making the dough day one   cinnamon-sticky-rolls     Brigade System, August Escoffier:  8_31_famous_chefs_and_entrepreneurs_in_the_food_service_industry_ppt  

August Escoffier Video:  https://www.youtube.com/watch?v=A6T7d2yB-2I           Take the Quiz:   escoffier_culinary_quiz  

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

 

 

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Food Prep and Presentation Class Daily Assignments

Week of 12/19 –  Last week of term

Wednesday – Pro Start 2 Exam as final

Tuesday – Review for Pro Start 2 Exam – and share Restaurant Projects

Monday -Finish Restaurant Projects and prepare  “croquembouche tower” as a complete class group.  Recipe:  http://www.foodnetwork.com/recipes/croquembouche-recipe.html

Week of 12/12

Friday – Work on restaurant design project – B220, continued work on gingerbread houses.

Thursday – Work on restaurant design project in B220 1/2 block, continued work on gingerbread houses.

Wednesday – Baking non-gingerbread into house designs.

Tuesday – Non-gingerbread dough prep     Recipe:  http://easteuropeanfood.about.com/od/crossculturaldesserts/r/gingerbread.htm

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.

Week 11/28

Friday – Class meeting in A115 due to new projector installation in B115A.  Mobile cart use to begin Restaurant Mgmt. project

Thursday – Finish Croissant lab.   Viewing gingerbread houses:  https://www.buzzfeed.com/melismashable/20-gingerbread-houses-that-are-too-amazing-to-eat?utm_term=.jh6M3wPvL#.fbJk47e8Q

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.

Week 11/21

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 Friday December 2nd, 2016

  • visit www.myculinaryfuture.com

  • select “click here” within the red student box on the home page

  • fill in all boxes with the red asterisk

  • IMPORTANT: students must type “Lincoln HS 2016” for the questions “What High School do you attend?. It must be typed exactly as indicated between the quotes.

  • submit your application

Monday:  How to make hand pies (turnovers)  https://www.youtube.com/watch?v=II2gnuhe0NY      Prepare pastry dough for mini pies lab:  foolproof-single-crust-pie-dough-_-milk-street

Week 11/14

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

Week 11/7

Tuesday –  Croque Monsieur vs. Croque Madame:  https://video.search.yahoo.com/yhs/search;_ylt=A0LEVj407iFYW_oA93cnnIlQ?p=croque+monsieur+recipe&fr=yhs-mozilla-002&fr2=piv-web&hspart=mozilla&hsimp=yhs-002#id=12&vid=837a0e784e3434669bb974e66bfe51c1&action=view   Bake dough today.

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.

Week 10/31

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

Thursday:Practice Plating

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

Monday  10/24        Halloween cupcake ideas:  https://www.youtube.com/watch?v=U7DO7JIdDcU     More Halloween cupcakes ideas:   https://www.youtube.com/watch?v=Geckfstwo04    Vampire cupcakes:  https://www.youtube.com/watch?v=0r-pimZOk3M         Halloween cupcakes – glass ideas:  https://www.youtube.com/watch?v=HW-kV6Jv-ew       More:  https://www.youtube.com/watch?v=h7XHfNM4U7A    Lime Slime Mummy cupcakes:   https://www.youtube.com/watch?v=C4LuUecHrNw

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

Thursday:  begin first lab – Cupcakes from my website – Culinary Skills recipes:  Best Chocolate Cake Ever           food-prep-and-presentation-descr-standards-2

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Recipes from Culinary Foundations

Cherry Drop Cake  shared by Allie Davis

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.

Rueben Sandwich

 

 

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Culinary Foundations Term 4 Blocks 2 and 4

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