Welcome to Class• Grab 4 papers on counter………………

• Introduction – self

• Class introduction activity –

• TEA TIME

• Course guidelines

• Video- Jobs in Food and Nutrition- video worksheet

Ticket out the door 1. What is your favorite food?2. What was the last thing you prepared?3. What you want to learn from the class?

* Food Prep & Nutrition 2/4/14

Class Procedure:• Attendance, collect fee $,

• Pre-test - 30 questions

• Video HACCP – Worksheet Quiz

• Hand out books and notebooks

• Culinary Essentials Textbook, Chapter 6 & 7

• pg. 21-24 in your notebook

• Complete worksheet in pairs/share

Homework: Extra Credit Tissue box cover with your favorite recipe on it. 10 point coupon

• Pay Lab fee please

* Food Prep & Nutrition 2/7/14

Bell Ringer: State one thing you learned from the HACCP video that you did not know before class

Class Procedure: • Block 1- Pre-test

• Finish Chapter 6 & 7 study guide

• Kitchen Uniform, Lab groups

• Lab restaurant cover project – computer lab

• Pick a Chef for Chef report – Library next class

Homework: Extra Credit Tissue box cover with your favorite recipe on it. 10 point coupon

• Knife lab/soup will be after vacation.

*Food Prep & Nutrition

2/11/14

Teaching Point: I can ……….• Name several famous Chef’s

• Research information on a particular Chef

Class Procedure:

• Complete FACS Promo sheets

• Go to the library to research your chef.

• Fill in the information on worksheet

• Do not waste time…………………

*Food Prep & Nutrition

2/13

Guest Speaker Today:

• Johnson & Wales University

• Please be kind and courteous

• Library Next Class to finish Chef Project, If you are done bring something to work on!!

*Food Prep & Nutrition2/25/14

Teaching Point: I can ……….• Name several famous Chef’s

• Research information on a particular Chef

Class Procedure:

• Go to the library to research your chef.

• Fill in the information on worksheet

• Do not waste time…………………

• If you are complete hand in to teacher.

• Begin working on Chapter 8 & 10 in book.

*Food Prep & Nutrition

2/27

Teaching Point: I can……….• Demonstrate correct measuring techniques

• Understand units of measurements

• Demonstrate correct knife cutting techniques

Class Procedure:• Lab fees ????????

• Kitchen math Video and worksheet

• Demo knife lab to class

• Knife lab if fee is in /

• Alternative assignment if not…………….

*Food Prep & Nutrition

3/3

Teaching point: I can ……….

• Apply the food prep techniques to make French onion Soup.

Math Problem of the Day:

A group of 4 orders a total of $115.00 of food and beverages at a restaurant. If the sales tax rate is 7.5% what amount of sales tax will be charged

Class Procedure:• French onion soup lab (if your fee money is in)

* prepare soup

* set the table

* clean up the lab as if you were never there

* put lab sheets in your kitchen notebook

*Food Prep & Nutrition

3/5

Chef 1 works 20 hours per week and is paid $ 20 per hour.

Sous Chef works 25 hours and gets paid $ 10 per hour.

Head Chef works 40+ hours per week and is salaried at $ 600 per week.

How much do they make all together? (gross pay)

Teaching Point: I can………

• Fold napkins to various decorative shapes

Bell ringer: Chef pay – table activity

Class Procedure:Promo cards• Chapter 17 Breakfast foods

• Plan Waffle Lab

• Review lab procedures (dress – clean-up)

• Cloth Napkin folding activity

Homework: Remember to bring the proper footwear for the lab on Tuesday, as well as a hair tie

*Food Prep & Nutrition

3/7

Teaching Point: I can……………..• Identify basic breakfast foods.

• Prepare whip cream from scratch

• Demonstrate moist cooking of fruit topping

Class Procedure:

• Waffle Lab - Bon Appetit

• Complete lab sheets and follow all rules

Ticket out the door: Why is it important not to open the waffle iron? What is an indicator that you can open it and the waffle is done?

*Food Prep & Nutrition

3/11

Teaching point: I can …………..

• Describe at least 6 ways to cook eggs

Class Procedure:• Teacher demo – how to crack an egg

• Complete chapter 17 – pair and share

• Quiz – Chapter 17 – take home

• Plan Choux Paste Lab

• http://www.youtube.com/watch?v=X6qC-MtyVNI

Ticket out the door: graphic organizer – way s to cook eggs

*Food Prep & Nutrition

3/13

Teaching Point: I can………….• apply the method commonly used to make cream puffs,

rising steam to create a hollow center that can be filled Class Procedure:

• Hand in take home quiz http://www.youtube.com/watch?v=j1nurmpZmLk

• Choux Paste lab – be sure to have lab sheet in your notebook

• Fill cream puffs with custard or whipping cream. Ice with chocolate and ENJOY

*Food Prep & Nutrition

3/18

Class Procedure:• Video: Eggs http://www.incredibleegg.org/egg-facts/egg-industry-evolution

• Monte Cristo sandwich lab on 3/25 – Plan

Begin and finish for Homework

• Begin Chapter 19- Sandwiches

*Food Prep & Nutrition

3/20

Bell Ringer: Make sure your lab sheets are in your notebook Read directions with group again.

Teaching point: I can……..1. Explain the guidelines for preparing and plating hot and cold sandwiches.

2. Prepare sandwiches

3. Prepare garnish and accompaniments for sandwiches

Class Procedure• Sandwich Lab – Monte Cristo

• Fill out lab sheets at the end of the lab and turn in

• Turn in homework chapter 19

Food Prep & Nutrition

3/25

Bell Ringer:

Class Procedure:

*Food Prep3/27

Class procedure: • Pick up your cake packet

• Plan lab and begin

• Make your individual cake and place in the freezer.

• Be sure you have labeled it with your name on it.

• One Cake per person.

• Begin Chapter 30-study guide

*Food Prep3/31

Class Procedure:• Cake decorating video

• Practice Piping on the plastic boards

• Work on Chapter 30

• How is your menu project coming along, it is due, April 16

• Cake decorating lab next class

*Food Prep4/2

*Food Prep4/4

Class Procedure:•Make Cake glaze

•Find cake in the freezer and frost cakes in your group, be sure to follow your rubric

•Use frosting that is already made - decorate cake.

•Call teacher when you are done

•Clean all pastry bags very well.

•Do Not throw away any parts of the pastry supplies