1. WEEK 9: APRIL 11-15 Important Reminders 4 th Quarter has begun. 3 rd Quarter grades will be posted to report card TODAY Catering Event Thursday & Friday Meat & Poultry Unit Begins This week Labs Tuesday-Thursday

2. Day 41: April 11  Objective: Students will begin understanding various cuts and cooking techniques for meat.  Warm-up: ¾ C cut in half=___C___T  Activities:  Introduction of Meat Unit  Steak Your Claim Worksheet  Marinades

3. There is more than MEATS the eye

5. Day 42: April 12  Objective: Student’s will apply meat cooking by preparing a marinade.  Warm-up: 13 lbs. =_____ounce  Activities:  Beef Kabob Day1: Marinate Beef Cut beef into enough pieces for each class member.

6. Day 43: April 13  Objective: Students will apply broiling beef by preparing a recipe.  Warm-up: 5lbs. 8 oz.=_____oz.  Activities:  Beef Kabobs-Day 2 Soak Skewer Use Roasting Pan 1 skewer or meat per group Second rack from top (please adjust racks prior to pre-heating) 145°F-Minimum Internal Temperature 170 for well done

7. Day 44: April 14  Objective: Students will prepare baked goods for a catering event.  Warm-up: What are three sanitation rules for catering events?  Activities:  Spirit of Highlander Awards Catering (label your pink sheet with this title) Double your Recipe

8. Day 45: April 15  Objective: Students will categorize and organize kitchens.  Warm-up: How many muffins did we make yesterday? Toooo many. Yes, I am too tired to create a warm-up!  Activities:  Kabob Reflection  Clean Trays & Organize Kitchens Participation Points

9. Kabob Reflection 1. What are other variations of kabobs you could make? 2. What other vegetables would you try with your kabob? 3. How did your marinade come out? What was your favorite marinade?