8/22 Learning Goal: To get to know classroom and school procedures.
8/24 Learning Goal: To get to know classroom and school procedures.
Share…...1 fear, 1 goal, 1 thing your excited about!
8/26 Learning Goal: Classroom procedures
Homework:
Complete FACS Highlight sheet
Career Flyer
8/29 Standards:
Groups:
Why is it important to be knowledgeable of FBI’s? Who is most at risk? Why?
Contaminants Activity--
Source and Solution
A. Biological--Virus & Bacteria
B. Biological-- Parasite & Fungi
C. Chemical
D. Physical
8/30 Learning Goal: Overview Food Safety
9/2 Standard: Identify ways to prevent cross-contamination.
How do temperature and time play a key role in food safety? There are many ways list at least 5.
9/7 Standard: Identify ways to prevent cross-contamination.
9/9 Standard: Outline proper procedures for storing food..
Why is food storage important to food safety?
What are two tips to successful food safety?
9/12 Unit 1 Review
Crime Scene is HOMEWORK
9/14
Video: Cleaning and Sanitizing
What is the difference between cleaning and sanitizing? How do you do each?
9/16
September 19
9/21 Goal: Use and handle knives correctly
Name three important knife safety tips to apply in the kitchen today?
9/23
9/30
9/30
10/4
10/6
2nd end 8:57
6th block 10:33-12:30
10/12
10/14
10/17
Lab: Pancakes
10/19
10/21
10/24
10/26
10/28
10/31
11/2
11/4
11/9
11/11
11/14
January 12th and 13th
February 18th and 19th
February 20th and 21st
Homework: Cooking with Fractions complete
pg 248
Desired Yield / Original Yield = Conversion Factor
February 24th and 25th
February 28 & March 2nd
Pg
AP Divide
Ep Multiply
February 28th and March 2
ay 18 October 4th Duplicate--Short day
October 2nd
Reflection:
List and describe two changes you COULD make to this recipe. What would they be and why?
Write a 1 paragraph summary about what you will bring to your team and what you need.
Turn in on classroom
October 8th h
March 9th and 10th
?
March 11th and 12th
March 13th
October 24th
October 22nd
Monica in Kitchen
October 28th
https://www.youtube.com/watch?v=CrZ6ZeEN9KI
https://www.youtube.com/watch?v=Q3SJVjCkpR0
Reflection: What other egg dishes have you made? How were these other dishes similar to the omelet?
October 31st
Reflection: What other types of foods should you make using a double boiler?
November 1st
https://www.youtube.com/watch?v=CrZ6ZeEN9KI
https://www.youtube.com/watch?v=Q3SJVjCkpR0
Reflection Question: If you did not have a pastry blender, what other tools could you use to cut in the fat? (list two other options)
November 5th
November 7th
Reflection Question: What other dry heat food preparation techniques could you use to prepare the kabobs? (list 3)
November 12th
q5asda
Reflection Question: What other foods could you steam and get good results? (list 3)
November 14th
November 18th
November 20th
Reflection: How do you think herbs and spices helped develop the end flavor of your red sauce?
Reflection: If you were to remake the focaccia bread/ What flavorings would you change if any?
November 22nd
Video: Ted Talks Jamie Oliver
April 17th Duplicate
Video: Ted Talks Jamie Oliver
Race Question:Connect the Ted Talks to one of the four nutrition standards from this unit (5.18 Describe a healthy diet, 5.19 Use mypyramid to plan meals, 5.20 Interpret a nutrition label, 5.21 Define obesity and explain how it can be prevented) . Give (2) complete and accurate examples of how out Ted Talks relates to the standard.
November 26th
Practical Lab is NEXT CLASS!!!!
April 24th
Reflection: Write about two health benefits of your snack.
December 5th
December 3rd
December 5th
Reflection: List three culinary skills needed to complete the Pasta Con Broccoli lab
December 9th
Reflection: What do you think was the most important step in making the risotto.
December 11th
Reflection: List three skills learned this semester that were useful in this lab today.
December 13th
May 6th
May 8th
Reflection: List three skills learned this semester that were useful in this lab today.
May 14th
May 16th
Reflection: Thinking about the correct steps to making yeast dough. What do you think are three MUST do’s when constructing a good dough.
December 17th
Day of Final
May 17th
May 7th and 8th
Powdered Sugar Icing
1 cup powdered sugar
½ t Vanilla
1-2 T Milk
1
1
May 9th and 10th
Powdered Sugar Icing
1 cup powdered sugar
½ t Vanilla
1-2 T Milk
May 11th and 14th
May 21st
December 14th and 15th
All work due today!
Final Day ProStart 1
Pick up your graded binders and cookbooks!
https://www.youtube.com/watch?v=U9y2bp7YTkU&t=16s&authuser=0