Breakfast test
Week of 11/11
Work on breakfast breads everyday. Friday students will make french toast and sample the other breads in a breakfast tasting lab.
Week of 11/4/19
Breads, types of flours and their purpose, create your spice.
week of 10/28-11/1
Monday – measure cookies (dry)
Tuesday – Mix and refrigerate cookies
Wednesday – roll out, cut out, and bake cookies
Thursday – “Nailed it” challenge
Friday – review week
Week of 10/22 – 10/25
Monday – No School for Students
Tuesday – Friday: Working in the lab on breakfast foods
Week of 10/14 -10/18
Monday – EGGS!!!! scrambled (soft, medium, and hard), over (easy, medium, hard) demo
Tuesday and Wednesday – practice
Thursday – poached, boiled, coddled
Friday – practice
Week of 10/7 – 10/11
Monday and Tuesday students will complete culinary math assignments.
Wednesday students will review culinary math assignments.
Thursday and Friday students will begin learning about stove top egg preparation techniques.
Week 9/30 – 10/4
Monday 9/30 – Chapter 1 in textbook on history of the industry
Tuesday 10/1 – Begin Chapter 14 Culinary Math – Measurement and Scaling
Wednesday 10/2 – continue Chapter 14 edible portions
Thursday 10/3 – Costing
Friday 10/4 – costing continued
Lesson Plans 9/23/19
Monday – Part 4 guided notes
Tuesday – Hamburgers
Wednesday – Hamburger lab reflection
Thursday – Finish part 4 guided notes
Friday – Catch up/organize kitchen pantry ingredients
Lesson Plan week of 8/9
This week we will be continuing to learn about kitchen safety and sanitation. Students will continue to work toward earning their ServSafe Foodhandler certification.
Monday and Tuesday – Cross-contamination, temperature danger zone, time-temperature controlled for safety, and contaminants.
Wednesday and Thursday – handwashing, personal hygiene, and what to do if you are sick.
Friday – review day.
