1. Week 11: November 13-17 Important Reminders:
Breads & Grains Unit Continues this week
Logbook Check Next Monday/Tuesday
Quiz Next MONday/Tuesday
No Late start on Friday
Labs on Wednesday-Friday
Dessert Unit Packet due today

2. Day 47: November 13
Objective: Students will identify culinary equipment and steps to making a yeast dough.
Warm-up: 1 stick of butter=____ C
Activity:
Dessert Unit Packet Due TODAY
Kitchen Math & Measuring Study Guide (Quiz M/Tu)
Copy Recipe’s

3. You will have tomorrow to continue copying and work on Mis En Place.
Lab’s
You will have tomorrow to continue copying and work on Mis En Place.
Lab Schedule:
2nd & 3rd: Pizza (Weds & Thurs) Cheesy Rice (Fri)
4th-6th: Cheesy Rice (Weds) Pizza (Thurs & Fri)
Pizza Directions:
1 reflection will be done for all 3 pizza recipes
Mis En Place Guide must be completed by end of class tomorrow.
Day 1 Dough and Pizza Sauce will be Day 1
Teacher will demo pizza dough tomorrow

4. Day 48: November 14
Objective: Students will plan and prepare for a yeast dough lab.
Warm-up: 1 C=___ Tbsp.
Activities:
Copy Recipes & Demo
Mis En Place Guide for both days of pizza (3 trips per day)
Cheesy Rice will be done in notebooks traditionally

5. Day 49/50: November 15/16
Objective: Students will understand and demonstrate the effects of working with yeast production in dough.
Warm-up: 32T=______C
Activities:
Day 1: Pizza Dough & Pizza Sauce
Trip 1- Yeast & Sugar
Trip 2- Dough
Trip 3- Pizza Sauce
3- Head Chef
4- Assistant Chef
1-Runner
2-Cleaner
3- Head Chef
4- Assistant Chef
5-Runner
1-Cleaner
2-All the Above

6. Day 50/51: November 16/17
Objective: Apply yeast dough production into a recipe.
Warm-up: 12 PT = ___G
Activities:
Day 2: Pizza & Dessert Pizza
4- Head Chef
1- Assistant Chef
2-Runner
3- Cleaner
4- Head Chef
5- Assistant Chef
1-Runner
2-Cleaner
3-All the Above

7. 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/flour 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
4 pepperoni’s
Runners will take three trips: 1- Corn meal & 1 T Flour Mix 2- Pizza Toppings 3-Glaze

8. Day 49/51: November 15/17
Objective: Identify proper steps to following a recipe and producing pilaf.
Warm-up: Double the following measurements with usable tools:
A) ¾ tsp B) 1 ½ C
Activities:
Cheesy Rice
2 ½ C to 1 ½ tsp base
1- Head Chef
2- Assistant Chef
3-Runner
4-Cleaner
5- Head Chef
1- Assistant Chef
2-Runner
3-Cleaner
4-All the Above

9. Week 11 (Continued): November 20-22
Important Reminders:
Grades have been updated
Half-Day Today and Wednesday
Lab- Tuesday/Wednesday
Quiz Today
Logbook Check moved to next Monday

10. Objective: Students will plan and write a lab plan for muffins.
Day 52/53: November 20/21
Objective: Students will plan and write a lab plan for muffins.
Warm-up: ½ TBSP=_____ tsp
Activities:
Lab Reflection & Vocabulary
Culinary Equipment Quiz
Copy Recipe
Breads & Grains Book Packet
Due next Friday

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

12. Cheesy Rice Lab Reflection:
What went well during this lab? How? Why?
What modifications will you make to improve this recipe next time? How?
What did you learn about rice portions once the rice was done?

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

14. Day 53/54: November 21/22
Objective: Show proper steps to following a recipe in creating a sauce and cooking pasta.
Warm-up: Double the following measurements:
A) 2 T B) ¼ t C) ¾ C
Activities:
Fettuccine Alfredo
Do not begin sauce until pasta is in water
½ lb noodles=1/2 G water
1- Head Chef
2- Assistant Chef
3-Runner
4-Cleaner
5-All the Above
2-Head Chef
3- Assistant Chef
4-Runner
1- Cleaner