Week 6: October 9-13 Important Reminders Lab Tuesday & Thursday PSAT Schedule on Wednesday Please remember your resources: Teacher Website Lab Make-ups After School Turn in Volunteer Hours & Current Events as you complete them

Day 25: October 9 Objective: Students will analyze and reflect on a knife skills lab. Warm-up: 1 Tbsp.=_____ Tsp. Activities: Lab Reflections & Vocabulary Copy Recipes Mis En Place Guide for Pico De Gallo & Chips Current Events

Veggie Pita Sandwich Reflection: Use Complete Sentences What modifications would you do to your recipe? Explain how even your knife cuts were. How would a recipe like this encourage people to eat vegetables?

Bruschetta Reflection What modifications would you make to this recipe next time? What are three main dish foods this appetizer would pair well with?

Culinary Vocabulary Chop: This need not be a perfectly neat cut, but all the pieces should be roughly the same size. Mince: Is a very fine cut that is suitable for many vegetables and herbs. Dice: Is a cutting technique that produces a cube-shaped product.

Lab Mis En Place Tuesday: Pico De Gallo Copy recipe in notebook Complete Mis En Place on worksheet. Tape into notebook when complete Thursday: Garlic Fries Copy Recipe in notebook Complete Mis En Place as we traditionally do

3-Head Chef 4-Assistant Chef 5-Runner 1-Cleaner 2- All of the above 3-Head Chef 4-Assistant Chef 1-Runner 2-Cleaner Day 26: October 10 Objective: Students will demonstrate knife skills by applying it into a recipe. Warm-up: List the 4 measuring spoons in order. Activities: Cutting an onion & Jalapeno Pico De Gallo & Tortilla Chips: Everybody needs to cut at least one item. 1 tortilla per group member. 2-3 Tomatoes When done, have Ms. Khastoo evaluate your knife skills.

Day 27: October 11 Objective: Students will read and identify current events in the Culinary and Hospitality industry. Warm-up: ½ Tbsp.=_____ Tsp. Activities: Kitchen Equivalents Practice Worksheet Current Event Work Time

Day 28: October 12 Objective: Students will apply knife cuts and skills into a recipe. Warm-up: 1 C= ___ oz. Activities: Garlic Fries ½ potato for each group member present Please cut fries into batonnet/matchsticks Don’t overstir and shake skillets on stove top Transluscent potatoes=cooked 4-Head Chef 5-Assistant Chef 1-Runner 2-Cleaner 3- All of the above 4-Head Chef 1-Assistant Chef 2-Runner 3-Cleaner

Day 29: October 13 Objective: Students will reflect on a knife skills lab. Warm-up: 1 cup =____ tablespoons Activities: Life Friday’s Lab Reflection & Vocabulary Vocabulary Sensory Evaluation Lab Reminders Math & Measurement Notes

Pico de Gallo Reflection What modifications would you make to your Pico next time? How would your modifications affect the flavor? Describe the flavor of the Pico using your Sensory Vocabulary sheet. Explain how exact were you able to get your knife cuts compared to the Knife Cuts handout?

Garlic Fries Reflection Answer in complete sentences Describe the taste and texture using your Vocabulary Sensory Evaluation What are two tips you would give someone making this recipe for the first time? What have you learned about the lab process so far?

Culinary Vocabulary Mis En Place: To have everything in place. Honing Steel: steel, sometimes referred to as sharpening used to hone or sharpen blade edges. This should be done before you begin cooking every time. Sauté: A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan.

Lab Reminders No removal of lab attire until the ENTIRE lab is complete. No sitting until all members are done with their duties. No visiting with other groups. No loose sweaters. Sleeves above the elbows We’re talking sanitation here MIS EN PLACE must be on tray by Runner and in kitchen by Head Chef. Do NOT leave oven light on the whole time & be gentle with panel buttons.

Lab Reminders First and Last Names on Lab Form plus title of recipe (assistant chef’s responsibility) Paper towels are for HANDS ONLY Bottom rack in oven always! Towel Dry last 5 minutes of class. Do NOT put hot foods in Ziploc bags…we’re talking moisture here and wasting resources. Perhaps you should bring in your own Tupperware.

Last but Not Least Please refill empty cleaning bottles before throwing away. If logbooks get left behind put them on top of microwave. Used aprons are folded for countertop and 6th period will place all aprons in laundry basket. Do Not Place items straight onto stovetop. Failure to follow these rules beginning this week will result in loss of lab points. If you have questions ask your teacher.

Pass the Cup 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or 2 Tbsp. Dry/solid measure check-up: Which of these amounts is greater? Write the amount. 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or 2 Tbsp. 1/2 cup or 1/4 cup 1/4 cup or 3 tsp. 1 1/3 cup or 1 1/4 cup ©2002 Learning Zone Express

Measuring Solid Ingredients Sticks of butter and margarine have measurements marked on the wrapper. One stick = 1/2 cup or 8 tablespoons ©2002 Learning Zone Express

Measuring Solid Ingredients Measure solid or fats, such as shortening or peanut butter, in a dry measuring cup. Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup.

Measuring Techniques Checklist Can you do these things? 3/4 cup sugar 1 cup flour 1 Tbsp. water 1 tsp. salt 1 Tbsp. flour 1 1/3 cups water 1/4 cup brown sugar Take turns at your table describing how to measure each ingredient. Remember to always properly clean and store ingredients and tools. ©2002 Learning Zone Express

Measuring Just With Spoons This chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons. 1 Tbsp. 1 tsp. + 1 tsp. + 1 tsp. 3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp. 1/8 tsp. half of 1/4 tsp. 1/8 cup 1 Tbsp. + 1 Tbsp. ©2002 Learning Zone Express