1. Week 8: October March 28-April 1 Important Reminders: New Seats Today Dessert labs Tuesday & Wednesday Advisory this Friday-Elections Butter & Liquid Measuring Cup Quiz this Friday Quarter Ends This Friday Current Events & Late Work Due Wednesday

2. Objective: Students will identify proper kitchen equivalents. Warm-up: Draw and label the four measuring spoons from smallest to largest. Activities: New Seats Lap Prep Lab Numbers Kitchen Equivalents Worksheet or Current Events Day 36: March 28

3. Labs Tuesday/Wednesday: Apple Strudel Recipe is yours to keep but Mis En Place must be broken down really well. Cut Glaze in half Wednesday: Pine Bark

4. Day 37: March 29 Objective: Students will be able to apply intermediate baking techniques into a recipe. Warm-up: 1 egg=____ C Activities: Lab numbers Apple Strudel-Day 1 2- Head Chef 3-Assistant Chef 4-Runner 5-Cleaner 1- All of the above 1- Head Chef 2-Assistant Chef 3-Runner 4-Cleaner

5. Apple Strudel Tips 1.No nuts. Apples- wash, peel, core and thinly sliced 2.Lemon- Take a whole lemon. 3.Cookies-Crumble with pastry blender 4.10 sheets of phyllo (5 per strudel) 1.Keep moist 2.Use flat surface 3.Be gentle 5.Granulated sugar: Sprinkle on top

6. Day 38: March 30 Objective: Students will apply baking techniques into a recipe. Warm-up: 9 Tbsp. = _____ tsp. Activities: Current Events & Late work due NOW Apple Strudel-Day 2 Remember to cut glaze in half Pine Bark 2- Head Chef 3-Assistant Chef 4-Runner 5-Cleaner 1- All of the above 2- Head Chef 3-Assistant Chef 4-Runner 1-Cleaner

7. Lab Directions-Part 1 1.Label Lab Sheet: Apple Strudel Day 2 & Pine Bark 2.Begin Baking Strudel on Parchment lined baking sheet for 20-25 minutes 3.Grab all mis en place for Pine Bark & Strudel but do not begin

8. Pine Bark Work Quickly! Whisk butter and sugar until caramel color/texture Use small baking sheet and foil good! Crackers should be touching when placed After melting/spreading chocolate, remove bark immediately and place on WAXPAPER, then plate Freeze immediately after placing on plated, wax paper. If you are saving for tomorrow you may refrigerate.

9. Objective: Students will be able to reflect on techniques learned in the dessert unit. Warm-up: ¼ stick of butter =_____ T Activities: Lab Reflections/Vocabulary Baking Articles Logbook Check Class Discussion

10. Apple Strudel Reflection 1.What steps can you do beforehand to make this recipe more convenient? 2.Was this your first time working with phyllo dough? What other variations could you stuff in the dough? 3.What modifications would you make to this recipe next time? List three.

11. Pine Bark Reflection 1.What modifications/flavors would you make to this recipe? 2.Is this a recipe you would use again? For what type of occasion? 3.What strengths and weakness’ did your group have this past week?

12. Baking Vocabulary Blending Method- a mixing method that involves using oil or liquid fat to blend ingredients. Creaming Method- a mixing method in which ingredients like softened fat and sugar are combined first until light and fluffy. Sponge/Foam Method- leavening is formed from air that is trapped in the beaten eggs. Scald- to heat a liquid to just below the boiling point

13. Today: With a partner read the articles from Joy the Baker and write a brief (paragraph) description in your logbook for each of the articles. When you are complete come up for a logbook check on the following items today: Apple Strudel & Pine Bark Reflection Article Summaries Day 36 & 37 Objectives and Warm-ups (March 28 & 29)

14. Day 40: April 1 Objective: Students will demonstrate understanding of butter and liquid cup equivalents and measurements. Warm-up: 5 minutes to study for your quiz Activities: Butter & Liquid Measurement Cup Quiz Pass Back Papers