1. 7.Daily Focus  Objectives:  Review lab procedures, equipment, measuring, reading a recipe and table manners/etiquette.  Question of the day:  Why is it important to use proper manners?  Wrap Up (last class)  What kind of recipe format is the Apple Yogurt Muffins?  Agenda:  Lab Debrief  Test Overview (written/practical)  Review/ game  Meas/ equiv card game  Equipment bingo  Wrap Up:  What is one change you will make for next lab? Next class: Unit 1 Test

2. Lab Debrief Student Feedback 1. Did your lab experience meet/exceed or disappoint you? Explain. 2. What will you do different for lab #2? Lab #1 Teacher Evaluation: G1  Notes to all  Keep hair tied back, aprons on ENTIRE class along with lanyards. (loss of 10 points)  Servers responsible for receiving & returning lanyards  Managers need to start dish water and get out drying rack and drip tray. Managers dry sink.  Gather mise en place before you begin.  Linens restocked by Assistant Cook.  Only use the 2 washcloths/drying towels per lab!  Leave common ingredients at the demo table. Bring measuring utensil and bowl. One trip  Initial planning sheet when you have completed tasks.

3. Setting the Table & Proper Etiquette During Meals

4. What is a Cover???  The amount of Space needed by each person.  It contains-linens, dinnerware, flatware, and beverage. (20 in/min)

5. Tableware  Includes dinnerware, flatware, glassware, and linens.

6. Formal Dinner Setting

7. Manners & Etiquette

8. Manners & Etiquette Discussion Questions  What are “manners”?  What were some examples of good manners? Or bad manners?  Why is it important to use proper etiquette and manners?

9. Why use proper etiquette?  Makes meals more pleasant for everyone  Common courtesy and common sense  Helps in social settings  Asset in the work world

10. Basic Table Manners/Etiquette  Properly Groomed  Sit down properly  Place Napkin on lap  Watch posture  Watch Elbows  Use a fork for all foods  Cut foods with knife, hold properly  Chew with mouth shut.  Watch table topics  Watch your hostess

11. What if I am lost? Who’s lead do I follow?

12. Review  Tables Settings worksheet  Etiquette we will do together

13. Review for test  Unit 1 test will be Next class  MC, matching  Practical (rubric)  TOPICS  Equipment, Measuring, using/reading recipes, etiquette/table setting, lab info

14. TOPICS to review  Kitchen A to Zest video ***  Equipment  Saucepan  Rubber scraper  Turner  Colander vs strainer  Where are things in your kitchen (tools/equipment)  Sauté pan vs skillet  How to measure  Measuring equipment  Measuring techniques  Equivalents & Conversions for measurements  Using recipes  Double and half a recipe  Important features of recipes  Setting the table  Correct cover  Basic etiquette rules

15. NOW What????  Review for quiz!  Listen to instructions