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.
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
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