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
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
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
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
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)
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
Thursday – Obj.: Students will analyze career paths within the food production and food services industries.
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
Culinary today and famous chef: Alice Waters – Slow Food Movement: https://youtu.be/0tPSmMR4ZUg
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.