Week 12: May 2-6 Important Reminders Lab Tuesday &Wednesday Lab Tuesday &Wednesday Breads/Grains Unit concludes this week Breads/Grains Unit concludes this week Unit Test This Friday Unit Test This Friday Important Reminders Lab Tuesday &Wednesday Lab Tuesday &Wednesday Breads/Grains Unit concludes this week Breads/Grains Unit concludes this week Unit Test This Friday Unit Test This Friday

Day 56: May 2  Objective: Students will prepare for a grains/pasta lab.  Warm-Up: Cut in half the following measurements with usable tools: A) ¼ C B) 1 T  Activities:  Grains Notes  Copy Recipes  Pasta Worksheet  Objective: Students will prepare for a grains/pasta lab.  Warm-Up: Cut in half the following measurements with usable tools: A) ¼ C B) 1 T  Activities:  Grains Notes  Copy Recipes  Pasta Worksheet

Rice & Other Grains

Types of Rice 1.Grain Types: Short-grain, Medium-grain, Long-Grain 2.Brown Rice 3.White Rice 4.Converted (par-boiled rice) 5.Specialty Rices 1.Grain Types: Short-grain, Medium-grain, Long-Grain 2.Brown Rice 3.White Rice 4.Converted (par-boiled rice) 5.Specialty Rices

Other Grains 1.Barley 2.Oats 3.Wheat Products 4.Corn Products 5.Polenta 6.Hominy 1.Barley 2.Oats 3.Wheat Products 4.Corn Products 5.Polenta 6.Hominy

Cooking Rice & Other Grains  Boiling Grains: Add grains to slightly salted boiling water and simmer until tender.  Steaming Grains: Add the appropriate amount of boiling liquid to the grain. Cover and cook until the liquid is completely absorbed by the grain.  Boiling Grains: Add grains to slightly salted boiling water and simmer until tender.  Steaming Grains: Add the appropriate amount of boiling liquid to the grain. Cover and cook until the liquid is completely absorbed by the grain.

Cooking Rice & Other Grains  Pilaf Method: Involves sautéing the grain in oil or butter before adding the liquid. Onions, garlic, and seasonings may be added during the sautéing process. Once the grain is sautéed, a seasoned liquid is added. The grain is then usually cooked on the range or baked in the oven.

Cooking Rice & Other Grains  Risotto Method : First, the grain is sautéed, and then a small amount of hot liquid-often a soup stock-is added.  The grain is stirred until all the liquid is absorbed. This process continues until all of the grain is cooked.  Seasonings can be added after the sautéing stage. Risotto should be served immediately. Butter, olive oil, or cheese are often stirred in just before serving.  Risotto Method : First, the grain is sautéed, and then a small amount of hot liquid-often a soup stock-is added.  The grain is stirred until all the liquid is absorbed. This process continues until all of the grain is cooked.  Seasonings can be added after the sautéing stage. Risotto should be served immediately. Butter, olive oil, or cheese are often stirred in just before serving.

Day 57: May 3  Objective: Identify proper steps to following a recipe and producing pilaf.  Warm-up: Double the following measurements with usable tools: A) ¾ tsp B) 1 ½ C  Activities:  Cheesy Rice (Orzo)  1 Cube per 3 C water  Objective: Identify proper steps to following a recipe and producing pilaf.  Warm-up: Double the following measurements with usable tools: A) ¾ tsp B) 1 ½ C  Activities:  Cheesy Rice (Orzo)  1 Cube per 3 C water 5- Head Chef 1- Assistant Chef 2-Runner 3-Cleaner 4-All the Above 4- Head Chef 1- Assistant Chef 2-Runner 3-Cleaner

Day 58: May the 4 th be with you  Objective: Show proper steps to following a recipe in creating a sauce and cooking pasta.  Warm-up: Double the following measurements:  A) 2 T B) ¼ t C) 1/3 C D) ¾ C  Activities:  Fettuccine Alfredo  Weigh noodles  ½ lb noodles=1/2 G water  Objective: Show proper steps to following a recipe in creating a sauce and cooking pasta.  Warm-up: Double the following measurements:  A) 2 T B) ¼ t C) 1/3 C D) ¾ C  Activities:  Fettuccine Alfredo  Weigh noodles  ½ lb noodles=1/2 G water 5- Head Chef 1- Assistant Chef 2-Runner 3-Cleaner 4-All the Above 1- Head Chef 2- Assistant Chef 3-Runner 4- Cleaner

Day 59: May 5  Objective: Students will reflect on a pasta and rice lab.  Warm-up: 1/4 stick butter=____ T  Activities:  Lab Reflection and Vocabulary  Finish Pasta Worksheet/Current Events  Test Review/Unit Packet/Unit Reflection  Logbook Check  Objective: Students will reflect on a pasta and rice lab.  Warm-up: 1/4 stick butter=____ T  Activities:  Lab Reflection and Vocabulary  Finish Pasta Worksheet/Current Events  Test Review/Unit Packet/Unit Reflection  Logbook Check

Cheesy Rice Lab Reflection: 1.What went well during this lab? How? Why? 2.What modifications will you make to improve this recipe next time? How? 3.What did you learn about rice portions once the rice was done? 1.What went well during this lab? How? Why? 2.What modifications will you make to improve this recipe next time? How? 3.What did you learn about rice portions once the rice was done?

Fettuccine Alfredo Reflection: In complete sentences answer the questions in your logbook 1.What modifications would you make to your sauce or pasta? 2.How did the sauce compare to other Alfredo sauces you have tried? 3.Other than chicken, what are three other varieties you would serve with this dish?

Culinary Vocabulary Fermentation: The process in which yeast breaks down sugars into carbon dioxide gas and alcohol, which are necessary for the rising process in products, such as bread. Sauce: Are flavored, thickened liquids. They’re usually formed by adding seasonings, flavorings, and a thickening agent. Al Dente: “To the bite”; to cook pasta so that it is not too soft or overdone. Fermentation: The process in which yeast breaks down sugars into carbon dioxide gas and alcohol, which are necessary for the rising process in products, such as bread. Sauce: Are flavored, thickened liquids. They’re usually formed by adding seasonings, flavorings, and a thickening agent. Al Dente: “To the bite”; to cook pasta so that it is not too soft or overdone.

Logbook Check  Pizza Reflection  May 2 nd -4 th warm-ups and objectives  Pizza Reflection  May 2 nd -4 th warm-ups and objectives

 Objective: Students will show understanding of Breads and Grains. Warm-up: ¾ C=___ Tbsp.  Activities:  Breads/Grains Test  Packet Due Today  Objective: Students will show understanding of Breads and Grains. Warm-up: ¾ C=___ Tbsp.  Activities:  Breads/Grains Test  Packet Due Today