Week 11: November Important Reminders:

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Presentation transcript:

Week 11: November 13-17 Important Reminders: Breads & Grains Unit Continues this week Logbook Check Next Monday/Tuesday Quiz Next MONday/Tuesday No Late start on Friday Labs on Wednesday-Friday Dessert Unit Packet due today

Day 47: November 13 Objective: Students will identify culinary equipment and steps to making a yeast dough. Warm-up: 1 stick of butter=____ C Activity: Dessert Unit Packet Due TODAY Kitchen Math & Measuring Study Guide (Quiz M/Tu) Copy Recipe’s

You will have tomorrow to continue copying and work on Mis En Place. Lab’s You will have tomorrow to continue copying and work on Mis En Place. Lab Schedule: 2nd & 3rd: Pizza (Weds & Thurs) Cheesy Rice (Fri) 4th-6th: Cheesy Rice (Weds) Pizza (Thurs & Fri) Pizza Directions: 1 reflection will be done for all 3 pizza recipes Mis En Place Guide must be completed by end of class tomorrow. Day 1 Dough and Pizza Sauce will be Day 1 Teacher will demo pizza dough tomorrow

Day 48: November 14 Objective: Students will plan and prepare for a yeast dough lab. Warm-up: 1 C=___ Tbsp. Activities: Copy Recipes & Demo Mis En Place Guide for both days of pizza (3 trips per day) Cheesy Rice will be done in notebooks traditionally

Day 49/50: November 15/16 Objective: Students will understand and demonstrate the effects of working with yeast production in dough. Warm-up: 32T=______C Activities: Day 1: Pizza Dough & Pizza Sauce Trip 1- Yeast & Sugar Trip 2- Dough Trip 3- Pizza Sauce 3- Head Chef 4- Assistant Chef 1-Runner 2-Cleaner 3- Head Chef 4- Assistant Chef 5-Runner 1-Cleaner 2-All the Above

Day 50/51: November 16/17 Objective: Apply yeast dough production into a recipe. Warm-up: 12 PT = ___G Activities: Day 2: Pizza & Dessert Pizza 4- Head Chef 1- Assistant Chef 2-Runner 3- Cleaner 4- Head Chef 5- Assistant Chef 1-Runner 2-Cleaner 3-All the Above

Tips & Tricks for Pizza Divide dough in half using bench scraper. Fit both pizzas on 1 large baking sheet. Pre-bake dough (our version of proof) Use corn meal/flour as base when rolling out dough DO NOT Knead Dough DO NOT flip dough Roll pizza into round, oval or square Don’t forget to form a crust Use only cheese needed 4 pepperoni’s Runners will take three trips: 1- Corn meal & 1 T Flour Mix 2- Pizza Toppings 3-Glaze

Day 49/51: November 15/17 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 2 ½ C to 1 ½ tsp base 1- Head Chef 2- Assistant Chef 3-Runner 4-Cleaner 5- Head Chef 1- Assistant Chef 2-Runner 3-Cleaner 4-All the Above

Week 11 (Continued): November 20-22 Important Reminders: Grades have been updated Half-Day Today and Wednesday Lab- Tuesday/Wednesday Quiz Today Logbook Check moved to next Monday

Objective: Students will plan and write a lab plan for muffins. Day 52/53: November 20/21 Objective: Students will plan and write a lab plan for muffins. Warm-up: ½ TBSP=_____ tsp Activities: Lab Reflection & Vocabulary Culinary Equipment Quiz Copy Recipe Breads & Grains Book Packet Due next Friday

Reflection: Pizza What two changes would you make to the directions? How did your dough turn out? The rise, texture, rolling out, etc. What modifications will you make next time for your pizza and dessert pizza? How has your Mis en Place improved since your first lab?

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

Culinary Vocabulary Quick Breads: A type of bread made from quick-acting leavening agents, such as baking powder. Baking: To bake, you use very dry heat in a closed environment, usually an oven. Carryover Cooking: The cooking that takes place after you remove something from the heat source.

Day 53/54: November 21/22 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) ¾ C Activities: Fettuccine Alfredo Do not begin sauce until pasta is in water ½ lb noodles=1/2 G water 1- Head Chef 2- Assistant Chef 3-Runner 4-Cleaner 5-All the Above 2-Head Chef 3- Assistant Chef 4-Runner 1- Cleaner