1. Week 6: October 9-13 Important Reminders Lab Tuesday & Thursday
PSAT Schedule on Wednesday
Please remember your resources:
Teacher Website
Lab Make-ups After School
Turn in Volunteer Hours & Current Events as you complete them

2. Day 25: October 9
Objective: Students will analyze and reflect on a knife skills lab.
Warm-up: 1 Tbsp.=_____ Tsp.
Activities:
Lab Reflections & Vocabulary
Copy Recipes
Mis En Place Guide for Pico De Gallo & Chips
Current Events

3. Veggie Pita Sandwich Reflection:
Use Complete Sentences
What modifications would you do to your recipe?
Explain how even your knife cuts were.
How would a recipe like this encourage people to eat vegetables?

4. Bruschetta Reflection
What modifications would you make to this recipe next time?
What are three main dish foods this appetizer would pair well with?

5. Culinary Vocabulary
Chop: This need not be a perfectly neat cut, but all the pieces should be roughly the same size.
Mince: Is a very fine cut that is suitable for many vegetables and herbs.
Dice: Is a cutting technique that produces a cube-shaped product.

6. Lab Mis En Place Tuesday: Pico De Gallo Copy recipe in notebook
Complete Mis En Place on worksheet. Tape into notebook when complete
Thursday: Garlic Fries
Copy Recipe in notebook
Complete Mis En Place as we traditionally do

7. 3-Head Chef
4-Assistant Chef
5-Runner
1-Cleaner
2- All of the above
3-Head Chef
4-Assistant Chef
1-Runner
2-Cleaner
Day 26: October 10
Objective: Students will demonstrate knife skills by applying it into a recipe.
Warm-up: List the 4 measuring spoons in order.
Activities:
Cutting an onion & Jalapeno
Pico De Gallo & Tortilla Chips: Everybody needs to cut at least one item. 1 tortilla per group member.
2-3 Tomatoes
When done, have Ms. Khastoo evaluate your knife skills.

8. Day 27: October 11
Objective: Students will read and identify current events in the Culinary and Hospitality industry.
Warm-up: ½ Tbsp.=_____ Tsp.
Activities:
Kitchen Equivalents Practice Worksheet
Current Event Work Time

9. Day 28: October 12
Objective: Students will apply knife cuts and skills into a recipe.
Warm-up: 1 C= ___ oz.
Activities:
Garlic Fries
½ potato for each group member present
Please cut fries into batonnet/matchsticks
Don’t overstir and shake skillets on stove top
Transluscent potatoes=cooked
4-Head Chef
5-Assistant Chef
1-Runner
2-Cleaner
3- All of the above
4-Head Chef
1-Assistant Chef
2-Runner
3-Cleaner

10. Day 29: October 13
Objective: Students will reflect on a knife skills lab.
Warm-up: 1 cup =____ tablespoons
Activities:
Life Friday’s
Lab Reflection & Vocabulary
Vocabulary Sensory Evaluation
Lab Reminders
Math & Measurement Notes

11. Pico de Gallo Reflection
What modifications would you make to your Pico next time? How would your modifications affect the flavor?
Describe the flavor of the Pico using your Sensory Vocabulary sheet.
Explain how exact were you able to get your knife cuts compared to the Knife Cuts handout?

12. Garlic Fries Reflection Answer in complete sentences
Describe the taste and texture using your Vocabulary Sensory Evaluation
What are two tips you would give someone making this recipe for the first time?
What have you learned about the lab process so far?

13. Culinary Vocabulary Mis En Place: To have everything in place.
Honing Steel: steel, sometimes referred to as sharpening used to hone or sharpen blade edges. This should be done before you begin cooking every time.
Sauté: A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan.

14. Lab Reminders
No removal of lab attire until the ENTIRE lab is complete.
No sitting until all members are done with their duties. No visiting with other groups.
No loose sweaters. Sleeves above the elbows
We’re talking sanitation here
MIS EN PLACE must be on tray by Runner and in kitchen by Head Chef.
Do NOT leave oven light on the whole time & be gentle with panel buttons.

15. Lab Reminders
First and Last Names on Lab Form plus title of recipe (assistant chef’s responsibility)
Paper towels are for HANDS ONLY
Bottom rack in oven always!
Towel Dry last 5 minutes of class.
Do NOT put hot foods in Ziploc bags…we’re talking moisture here and wasting resources.
Perhaps you should bring in your own Tupperware.

16. Last but Not Least
Please refill empty cleaning bottles before throwing away.
If logbooks get left behind put them on top of microwave.
Used aprons are folded for countertop and 6th period will place all aprons in laundry basket.
Do Not Place items straight onto stovetop.
Failure to follow these rules beginning this week will result in loss of lab points. If you have questions ask your teacher.

17. Pass the Cup 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or 2 Tbsp.
Dry/solid measure check-up:
Which of these amounts is greater? Write the amount.
1/2 cup or 3/4 cup
1/4 cup or 1/3 cup
1/4 cup or 2 Tbsp.
1/2 cup or 1/4 cup
1/4 cup or 3 tsp.
1 1/3 cup or 1 1/4 cup
©2002 Learning Zone Express

18. Measuring Solid Ingredients
Sticks of butter and margarine have measurements marked on the wrapper.
One stick = 1/2 cup or 8 tablespoons
©2002 Learning Zone Express

19. Measuring Solid Ingredients
Measure solid or fats, such as shortening or peanut butter, in a dry measuring cup.
Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup.

20. Measuring Techniques Checklist
Can you do these things?
3/4 cup sugar
1 cup flour
1 Tbsp. water
1 tsp. salt
1 Tbsp. flour
1 1/3 cups water
1/4 cup brown sugar
Take turns at your table describing how to measure each ingredient.
Remember to always properly clean and store ingredients and tools.
©2002 Learning Zone Express

21. Measuring Just With Spoons
This chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons.
1 Tbsp. 1 tsp tsp tsp.
3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp.
1/8 tsp. half of 1/4 tsp.
1/8 cup 1 Tbsp. + 1 Tbsp.
©2002 Learning Zone Express