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
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