1. WEEK 11: APRIL 25-29 IMPORTANT REMINDERS: BREADS & GRAINS UNIT CONTINUES THIS WEEK LAB TODAY, WEDNESDAY & THURSDAY GALLON QUIZ FRIDAY GRADES HAVE BEEN UPDATED ADVISORY THIS FRIDAY (DIFFERENT SCHEDULE) VOLUNTEER HOURS & CURRENT EVENTS DUE IN 7 WEEKS ALL EXCUSED ABSENCES DUE TO TESTING IN MAY & JUNE ARE EXCUSED FROM LABS

2. DAY 51: APRIL 25 Objective: Students will demonstrate proper steps to following a recipe for creating a quick bread. Warm-up: Draw and label the four standard dry measuring cups. Activities: Lab Numbers Scones Lab 1- Head Chef 2- Assistant Chef 3-Runner 4-Cleaner 5-All the Above 1- Head Chef 2- Assistant Chef 3-Runner 4-Cleaner

3. REMINDERS Good Mis En Place is a MUST! No rolling pin or whisk. Clean nails ¼ C flour for surface Be gentle with dough. Do not knead. Use bench scraper to clean off dough Please return biscuit cutter clean to front counter

4. DAY 52: APRIL 26 Objective: Students will plan and prepare for a yeast dough lab. Warm-up: 1 stick of butter=__C =__ lb. Activities: Lab Reflection Copy Recipes 1 reflection will be done for all 3 pizza recipes Pizza Dough Demo

5. SCONES LAB REFLECTION- COMPLETE SENTENCES PLEASE 1.Explain three important steps about this recipe if you were helping someone who has never made scones. 2.List two variations/modifications you would make to the scones or filling.

6. DAY 53: APRIL 27 Objective: Students will understand and demonstrate the effects of working with yeast production in dough. Warm-up: 32T=______C Activities: Pizza Dough & Pizza Sauce Drizzle oil prior to covering 2- Head Chef 3- Assistant Chef 4-Runner 5-Cleaner 1-All the Above 2- Head Chef 3- Assistant Chef 4-Runner 1- Cleaner

7. DAY 54: APRIL 28 Objective: Apply yeast dough production into a recipe. Warm-up: 12 pt = ___G Activities: Pizza & Dessert Pizza 3- Head Chef 4- Assistant Chef 5-Runner 1-Cleaner 2-All the Above 3- Head Chef 4- Assistant Chef 1-Runner 2- Cleaner

8. 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 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 Toppings available: Onion, garlic, pepperoni (4-5) Runners will take three trips: 1- Corn meal & 1 T Flour. 2- Pizza Toppings 3-Glaze

9. DAY 55: APRIL 29 Objective: Students can reflect and. Warm-up: ¾ cup=_____ Teaspoons Activities: Reflections & Vocabulary Gallon Quiz

10. REFLECTION: PIZZA 1.What two changes would you make to the directions? 2.How did your dough turn out? The rise, texture, rolling out, etc. 3.What modifications will you make next time for your pizza and dessert pizza? 4.How has your Mis en Place improved since your first lab?

11. CULINARY VOCABULARY 1.Quick Breads: A type of bread made from quick-acting leavening agents, such as baking powder. 2.Baking: To bake, you use very dry heat in a closed environment, usually an oven. 3.Carryover Cooking: The cooking that takes place after you remove something from the heat source.