Work on breakfast breads everyday. Friday students will make french toast and sample the other breads in a breakfast tasting lab.
Breads, types of flours and their purpose, create your spice.
Monday – measure cookies (dry)
Tuesday – Mix and refrigerate cookies
Wednesday – roll out, cut out, and bake cookies
Thursday – “Nailed it” challenge
Friday – review week
Monday – No School for Students
Tuesday – Friday: Working in the lab on breakfast foods
Monday – EGGS!!!! scrambled (soft, medium, and hard), over (easy, medium, hard) demo
Tuesday and Wednesday – practice
Thursday – poached, boiled, coddled
Friday – practice
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.
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
Monday – Part 4 guided notes
Tuesday – Hamburgers
Wednesday – Hamburger lab reflection
Thursday – Finish part 4 guided notes
Friday – Catch up/organize kitchen pantry ingredients
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.