Classwork/homework Assignments:
Culinary Arts II
Week of April 23-27
4/23 Complete worksheets to review for test on Egg Unit on Fri. 4/27
4/24 Review nutritional,function,grading,etc of eggs to prepare for test on Fri. 4/27
4/25 Intro to World Cuisine Unit-choose a country to study its culture and cuisine in preparation for
a powerpoint presentation or research paper on a specific country to be followed by a
cooking demonstration of a food from that country. Due date for both to be determined within
the next three days following library research.
Computer LAB
4/26 Computer LAB
4/27 TEST;Egg Unit. Computer LAB
Week of April 9-13
Cake Unit using eggs as a leavening agent.
Week of March 5-9
3/5 Plan Chowder and Bread Bowl Lab.
3/6 LAB:1/2 group prep chowder;1/2 group begin douog prep for bread bowls
3/7 LAB:Bake Bread Bowls.
Open Culinary Arts Lab for those not testing in a.m.
3/8 LAB:Add Chowder to Bread Bowls. Swerve and Eat.
Open Culinary Arts Lab for those not testing in a.m.
3/9 Demo:Using Canned soups in Meal preparation
Week of February 27-March 2
2/27 Soup vocabulary.
2/28 Demo-techniques of preparing a Cream Soup with a roux as a thickener.
2/29 Lab planning sheet for a cream soup with a roux.
3/1 LAB:Day 1 of Cream Soup-prep veggies.
3/2 LAB:Day 2 of Cream Soup with roux added,garnished ,eat, and evaluate.
Week of February 21-24
2/21 LAB:Choice of vegetable,Chicken, or Beef stock.
Prepare stock to be used as a soup base this week.
2/22 LAB:Clarify stock,prep and add veggies.
2/23 LAB:Add noodles,rice,etc, serve and evaluate using standards for a stock base.
Be prepared for a QUIZ tomorrow on techniques used in preparation of a stock:mire
poix,bouquest garni, and mis en plas.-Homework.
2/24 Quiz. Worksheet on soup terminology. Finish soups:eat and share and clean up.
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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