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=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–?gprid=WnVWbvGmQB.u9pSDoB_I2A&pvid=2hb2Rzk4LjEI.8OQVLbjyQVyMjA0LgAAAACcxX2k&p=how+to+make+risotto&ei=UTF-8&fr2=p%3As%2Cv%3Av%2Cm%3Asa&fr=yhs-mozilla-004&hsimp=yhs-004&hspart=mozilla#id=1&vid=8d70b52016a85f2343adbe93c69e940e&action=view

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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