Week of: 10/13 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | I can interpret nutrition labels. I can Identify 3 parts of a grain. I can identify and describe different types of grains. | Assignment: Rice Pilaf Lab Plan and Recipe Annotation Assignment: Grains Notes |
Tuesday, | I can demonstrate how to prepare various grain using the correct cooking technique | |
Wednesday, | I can demonstrate how to prepare various grain using the correct cooking technique | Lab: Rice Pilaf |
Thursday, | . | Assignment: Guided Reading- Legumes p.158-164 Foundations 2 textbook Activity: Kitchen Inventory |
Friday, | | No School |
Cash- Culinary Basics-
Unit 5 Overview Potatoes, Grains, and Pasta
Week of: 10/06 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | I can demonstrate Mise En Place | Read: Unit 4 Overview Assignment: Pizza Recipe Annotation and Lab Sign-up Read Assignment: Pizza Nutrition Label (you’ll do this when you’re not in the lab) Watch: Demonstrating Mise En Place What is Mise en Place? (+ 5 Steps of Mise en Place) *go over how to knead dough (w/play dough) Reading the Food Label |
Tuesday, | I can interpret a nutrition label I can demonstrate Mise En Place | LAB: Pizza Assignment: Pizza Nutrition Label (on paper) |
Wednesday, | All students will be able to successfully read and analyze a recipe with 80% accuracy to create a culinary creation. | LAB: Pizza Assignment: Pizza Nutrition Label |
Thursday, | I can demonstrate Mise En Place | Activity: Kahoot-Nutrition Facts Label Assignment: Nutrition Facts Label Formative Assessment (Google Form) Assignment: Pizza Recipe Reading Comprehension Pear Assessment Summative |
Friday, | | Kitchen inventory and Organization Review notes from Unit Overview Assignment: Unit 4: Kitchen Basics/Nutrition Labels Summative Assessment Pear Assessment |
Cash- Culinary Basics- Unit 4 Overview
Kitchen Basics and Nutrition Labels
Week of: 9/29 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | I can choose the proper tool for the appropriate technique | Assignment: Knife Skills Video and Worksheet Activity: Blooket |
Tuesday, | Handle and use a knife properly and safely | Assignment: Chips and Salsa Lab Plan Activity: Knife Skills Demo, securing the cutting board, walking with a knife, claw grip, how to wash a knife, knife types, knife cuts Activity: Knife skills practice with play dough. Sanitize. |
Wednesday, | Use kitchen tools for the appropriate technique (How to cut an onions, tomatoes, and peppers) | LAB: Chips and Salsa |
Thursday, | All students will be able to successfully read and analyze a recipe with 80% accuracy to create a culinary creation. | Activity: Lab Reflection Assignment: Salsa Recipe Reading Comprehension (Pear Assessment) Assignment: Nutrition Facts Label |
Friday, | | Activity: Which Measuring Tool? Gimkit Assignment: Unit 3 Knives, Smallwares and Appliances Edulastic Summative Work on any missing/late work |
Cash- Culinary Basics- Unit 3 Overview, Unidad 3
Knives, Smallwares, and Kitchen Appliances
Week of: 9/22 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | Convert recipes to smaller and larger quantities. Identify different recipe formats and when to use each format. | Read Unit Overview Assignment: Recipe Formats Assignment: Doubling and Halving a Recipe |
Tuesday, | Use small and large appliances properly and safely -microwave, electric oven | Assignment: Caramel Corn Lab Plan (Mise en place- list equipment needed) Read: Microwave Cooking Slideshow; Watch Hot Spots video Assignment: Microwave Safety |
Wednesday, | | LAB: Caramel Corn |
Thursday, | | |
Friday, | | Assignment: UNIT 2 Assessment (Edulastic) |
Cash- Culinary Basics- Unit 2 Overview Unidad 2
Math Skills and Recipe Reading
Week of: Sept. 15 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, AR | Identify basic kitchen math calculations. | Activity: Review Gimkit Assignment: Unit 1 Assessment Peardeck Read: Kitchen Measuring Assignment: Kitchen Measuring Study: Recipe Abbreviations Quizlet |
Tuesday, | | Assignment: Granola Bars Lab Plan and Recipe Annotation
Activity: Practice turning on ovens (Bake > Temp. setting> Start) Read: Kitchen Measuring Notes (slides 4-17) Activity: Review games: Quizlet Live |
Wednesday, | Demonstrate safe and efficient cooking and baking techniques. Use small and large appliances properly and safely -microwave, electric oven | LAB: Granola Bars (Bake) |
Thursday, | Essential Skill: All students will be able to successfully read and analyze a recipe with 80% | LAB: Granola Bars (eat) Assignment: Granola Bars Recipe Reading Comprehension (Edulastic) UNIT 1 Assessment make-up day Activity: Gallon Man |
Friday, | Identify basic kitchen math calculations. | Activity: Gallon Man |
Culinary Basics Cash
Week of: Sept. 8 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | Summarize the 4 dishwashing procedures with 100% accuracy | Share out Kitchen Safety and Prevention Poster Activity: Dishwashing Demo Assignment: Dishwashing Steps Formative Activity: What not to do in the kitchen |
Tuesday, | Essential Skill: All students will be able to successfully read and analyze a recipe with 80% | Assignment: Play dough Lab Plan and Recipe Annotation Activity: Stovetop Burner tutorial Get hairnets |
Wednesday, | Demonstrate safe and efficient cooking and baking techniques. Essential Skill: All students will be able to successfully read and analyze a recipe with 80% | LAB: Play dough |
Thursday, | Essential Skill: All students will be able to successfully read and analyze a recipe with 80% | |
Friday, | Identify personal hygiene practices to keep food safe. | Go over close read…MAKE SURE TO “TURN IN” ASSIGNMENTS IN GC Read: Sanitation & Safety slides 10-14 on Hygiene Ch 07 Foundations Assignment: Personal Hygiene Practices Formative Activity: Make Foodborne Illness Posters in groups |
Culinary Basics Cash
Week of: Sept. 1 | Learning Target(s) | Tasks To Complete (Deadlines) |
Monday, | | |
Tuesday, | Identify the class kitchen procedures. | Assignment: Class Expectations and Syllabus Assignment: All About Me |
Wednesday, | Identify the class kitchen procedures. | Assignment: All About Me copy and paste into Classmates Slide Assignment: Kitchen Group Request Form Assignment: Kitchen Safety Smart and answer questions |
Thursday, | Identify the common kitchen hazards | |
Friday, | Demonstrate the 4 steps to washing hands. | Assignment: Kitchen Safety and Prevention Poster Assignment: Kitchen Hazards Formative Assignment: Safety Contract Read: Kitchen Safety Quizlet set of terms |
Culinary Basics Cash