Culinary Foundations Term 3

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 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:

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:     Mashed potatoes:   Differences of potatoes:    Roasted Red Potatoes:       Crispy potato roast:   Hasselback potatoes:   Hashbrown potatoes:   Twice baked potatoes:   Mashed Sweet Potatoes:   Potato soup:

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:  Swedish Meatballs:    Sweet and Savory Meatballs:    BBQ/Cheese Meatballs:       Make the baguette again to use as bread crumbs    Baguettes – Yeast Dough

Monday – Valentine Cookie Dough lab – Video of cookie decorating:    and,       Basic sugar cookie recipe:

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:   Fish and Seafood:  ps://

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:    Tomato Sauce:   What is Kobe Beef?:

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.

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:  (Keep this page open, but copy and past the site to use it.)  Also do the flash cards:  (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:  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.

Would your kitchen pass inspection?:

Week 5 

Friday – Finish Mu Shu lab and lab clean up.

Thursday – Prep lab Mu Shu Pork – video:  ServSafe Video 6   also #6

Wednesday – 3rd block meets in B100  – presentation from TCA.  ServSafe video #3:         Begin open-book Ch. 2 Test working in groups.

4th will be in B115A.  ServSafe videos 3    and 4  and 5  and 5:

Tuesday – Crepe lab with couli sauces. Crepe Recipe and video:     ServSafe 2009 Food Code Update ppt. from File.   Hand washing video from NRA:      Gluten free crepe recipe:

Monday – Primal Cuts of Pork:   Tour of Pork cuts – Retail:    Cooking pork belly – Gordan Ramsey:      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    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


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:  and quizlet matching:

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: – 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:–eC2x5siSg

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:

  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:

Historical Culinary Trendsetters ppt.:      Copy of chapter 1 Foundations of Restaurant Management and Culinary Arts Level One:

List of Food-Related Jobs to view in table groups and discuss.

Grant Achatz – A Chefs Table  :    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:


Culinary today and famous chef:  Alice Waters – Slow Food Movement:


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?

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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