What are we learning?
This week we are finishing our unit on baking. Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can describe the science behind baking procedures, common baking procedures and different types of classic cakes and cookies. Monday: Ya Basic: Quick breads (blueberry muffins) Tuesday: Quick breads cooking show project (day 1) Wednesday: Quick breads cooking show project (day 2) Thursday: Quick breads cooking show project (day 3) Friday: Test: Introduction to baking Finish quick breads cooking show & turn it in
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What are we learning?
This week we are continuing our unit on baking. Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can describe the science behind baking procedures, common baking procedures and different types of classic cakes and cookies. Monday: Cookie Competition Project (day 1) Lab organization day Tuesday: Cookie Competition Project (day 2) First batch of cookie dough & taste test PLHS Staff opportunity to order cookies Wednesday: Lab: 2nd batch of cookie (with any necessary changes); perfect recipe for cookies Thursday: Shake N Bake: Introduction to Baking (for competition students) Socrative quiz over baking; baking more cookies for orders Friday: Lab: Baking & packaging cookies for orders from staff & judging from local Pastry chef for winner What are we learning?
This week we are beginning our unit on baking. Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can describe the science behind baking procedures, common baking procedures and different types of classic cakes and cookies. Monday: Ya Basic: Buttercream icing decorations Tuesday: Cake lab, Buttercream Frosting & decorations Lab Wednesday: Culinary competition team practice Begin Assembling & decorating cakes (day 1) Thursday: Continue Decorating cakes (day 2) Introduction to Cookie Competition information Culinary Competition Team competes at Regionals Friday: Finish assembling and decorating cakes (day 2/3) What are we learning?
This week we are continuing our unit on salads, dressings and dips. Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can describe all the common parts of a salad, the main components of a dip, the ratio of ingredients in a standard vinaigrette and the different types of salad dressings. Tuesday: Shake N Bake: Salads, dressings & dips PowerPoint with notes Socrative quiz #2 unit 11 Mise en place for Culinary competition tomorrow Non-competition team students plan for side salad and intermezzo salad lab tomorrow Wednesday: Culinary Competition practice for competition team Lab: Sorbet (intermezzo salad) and Side salad (potato salad with own tastes) lab Thursday: Test: Salads, dressings & dips Socrative Pretest over baking Unit Friday: Begin Notes over Baking Unit with note guide Baking socrative Quiz #1 What are we learning?
This week we are finishing the unit on Stocks, soups & sauces and beginning our unit on salads, dressings and dips. Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can describe all the common parts of a salad, the main components of a dip, the ratio of ingredients in a standard vinaigrette and the different types of salad dressings. Monday: Test: Stocks, soups & sauces Ya Basic: Chantilly cream (or flavored whipped cream), varying amounts of salt (with strawberries, cut in rose shape) Tuesday: Shake N Bake: Salads, dressings & dips PowerPoint with notes Socrative quiz #1 over salads Mise en place for culinary practice Wednesday: Culinary Competition practice for competition team Lab: Cesar salad with homemade César dressing (tasting one bit at a time flavor experimental lab) Thursday: Activity: Create a signature “dip” with 5 ingredients or less Ingredient shopping list for signature dip Mise en place for competition practice (equipment + food) Friday: Lab: Signature dip competition What are we learning?
This week we are finishing the unit on Sandwiches & Pizza and beginning our unit on stocks, soups and sauces Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can describe all the common parts of a stock, the different types of soups and the 5 mother sauces. Monday: Ya Basic: Making a roux, make cheese sauce for homemade mac and cheese Tuesday: Shake N Bake: Sauces with Notes Socrative Quiz over Sauces Sauces worksheet Wednesday: Culinary Competition practice for competition team: Lab: Bechamel sauce (Croque madame sandwich) Thursday: Activity: Signature sauce creation Shopping ingredient list for meal to go with favorite signature sauce Friday: Lab: Creative dish that utilizes lab group’s favorite signature sauce What are we learning?
This week we are continuing our unit on stocks, soups and sauces Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can describe all the common parts of a stock, the different types of soups and the 5 mother sauces. Monday: Homemade Pho lab Comparison of beef stock (homemade) vs store bought beef stock pho Finish Stocks Worksheet (or culinary math worksheet) Tuesday: Shake N Bake: Soups with notes Socrative Quiz over Soups Soups worksheet Wednesday: Culinary Competition practice for competition team: Lab: Homemade soup from leftover lab ingredients (critical thinking/creativity challenge! Buy rotisserie chicken and have turkey lunch meat too they must use) Thursday: Ya Basic: Mirepoix (for Chicken stock- Homemade; make chicken stock) Homemade Noodles (egg) for chicken soup Friday: Lab: Homemade chicken noodle soup What are we learning? This week we are finishing the unit on Sandwiches & Pizza and beginning our unit on stocks, soups and sauces Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can describe all the common parts of a stock, the different types of soups and the 5 mother sauces. Tuesday: Signature sandwich competition lab Mise en place for competition practice Finish recipe costing worksheet & turn in Wednesday: Culinary Competition practice for competition team Lab: Turkey Clubs; study for sandwiches & pizza exam Thursday: Test over pizza & Sandwiches Shake N Bake: Stocks with notes Friday: Socrative Quiz over Stocks Stocks Worksheet Homemade beef stock lab What are we learning?
This week we are continuing the unit on Sandwiches & Pizza and reviewing culinary math. Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can price out a menu as well as describe the common steps to preparing a pizza and sandwich as well as common ingredients in both. Monday: Ya Basic: Homemade Chili Finish Culinary Math worksheets Tuesday: Shake N Bake: Pizza & Sandwiches part 2 Ingredient shopping list for perfect grilled cheese Socrative quiz #2 over unit 9 Wednesday: Culinary Competition practice for competition team Lab: Perfect Grilled Cheese (eat with homemade chili) Thursday: Activity: Create signature sandwich Lab: Make bread dough for sandwich Grocery shopping list for signature sandwich Friday: Test: Pizza & Sandwiches Unit 9 Lab: Signature Sandwich lab What are we learning?
This week we are beginning the unit on Sandwiches & Pizza and reviewing culinary math. Why are we learning it? We are learning these things because they will help us be successful not only at home when we cook, but also if we choose to make a career out of our culinary skills. How will we know we learned it? We will know that we learned it when we can price out a menu as well as describe the common steps to preparing a pizza and sandwich as well as common ingredients in both. Monday: Ya Basic: Making & Kneading Dough/ Homemade pizza Sauce Review Culinary Math (review worksheet OR competition work) Signature Pizza: come up with ingredient shopping list Tuesday: Shake N Bake: Pizza & Sandwiches Part 1 Socrative Quiz #1 over unit 9 Wednesday: Culinary Competition Practice for Competition team Lab: Signature Pizza Thursday: Activity: Canape Project (with pricing) Come up with ingredient shopping list for canape lab Friday: Lab: Canape Lab |
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