Classwork/homework Assignments:
Week of May 23-27
Continue with individual/group power point presentations on the culture/customs and cuisine of the world. Each report also includes a food/cooking demonstration of a food specific to the country studied. We are sampling food from around the world as your child experiences different seasonings,foods, and hopefully a respect for other cultures and their customs.
Week of March 28-April 1
3/28 Video-cake techniques using eggs.
3/29 Demo-How to make a Meringue in Baked Alaska/ Why doesn't the ice cream melt in the
oven?
3/30 LAB:Prepare one egg according to directions and show finished product to
teacher;complete paper for method used and steps completed prior to grading. Grading is
individual based upon procedure, appearance,temperature used, and flavor/seasonings.
3/31 Workshhet on Cakes;types,method of mixing,etc.
4/1 Demo-Hollandaise sauce using eggs.Brainstorm type of cake group will make.
Homework-Find a recipe for Mon for your group's cake and begin to prepare steps
needed to complete..3 day lab.
Week of March 21-25
3/21 Eggs 101 video
3/22 LAB:2-3 egg omelet with fillings...Graded as Authentetic Assessment
3/23 Julia Child video on eggs-Souffles,poaching,etc.
3/24 Prepare Black Bean Salad and brownies for faculty Lunch.
3/25 Bake,ice,package cookies for the "Joseph" production this weekend.
Week of March 14-18
3/14 LAB:Prerpare 12 crepes;plan a filling:dessert or main dish for them.
3/15 LAB:Fill Crepes and evaluate-presentation will be important.
3/16 Video-Omelets;worksheet-information relation to parts of an egg,nutritrion,principles of egg
cookery.
3/17 LAB:Practice making an omelet
3/18 Prep fillings for an omelet to be graded as authentetic assessment.
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