Food Technology/
Culinary 2
Joan Wikre
Room 1720
Welcome Students!
What should you know about Food Technology/
Culinary 2?
Learning Goal: Students will learn about the class and what is
expected.
Agenda: Introductions, review class expectation
Take notes
Review skills needed in lab.
Word of the Day: Mise En Place
Close: Q & A
Assignment
 Remember the Washington Way
 Bring your Lab Fee $5.00
 Parents sign class expectations sheet for bonus
 All work should be checked in with instructor by Friday
 Check the portal regularly
Important Notes
Quarter 4th End of Quarter
 Midterm grades are posted at 4:30pm.The Campus grading
window opens October 4th .
 Nov. 1st , 1st quarter grades are due
 Final Grades are posted Jan. 17th at 4:30pm.
Parent Conferences are November 14th and 19th
Unit 1: Introduction
Why is organization so important in the home and
the work place?
 Norms and how the class operates
 Science note taking skills
 Preparing for post secondary education
 Time management
 Planning process
Electronics – Cell Phones, Headphones, Music, Earphones
are not allowed in school
First occurrence – ask the student to put it away
Second Occurrence – ask student for the device and return at the end of class
Third Occurrence on another day – ask student for the device and teacher returns
to the student at the end of the teacher’s work day – depending on early or
late start.
Fourth- If the student does not give you the device, refer to Behavior Specialist or
Administrator
Time Management Tips
 Establish priorities.
 Write down your schedule.
 Make a daily “to-do” list.
 Use time “leftovers”.
 Double up.
 Get organized.
 Learn to delegate and ask for favors.
 Do not be a perfectionist.
 Consider your other resources.
FCCLA Planning Process
Family Career and Community Leaders of
America
•
Identify Concerns
•
Set a Goal
•
Form a Plan (Who, What, When, Where, How, Cost,
Resources, and Evaluation)
•
Act
•
Follow Up
What are the most important rules
of etiquette?
 Think of the comfort of others!
 Don’t draw attention to yourself!
What does TCS Foods mean?
Students will learn about Servsafe and the importance of safety and
sanitation?
Agenda: read out load Servsafe chapter 1 and answer the review
questions?
Complete meal service worksheet
Quiz coming up
Word of the day:
TCS: Time & Temperature Control Safety Basically how long, where,
and what temperature foods must be kept in to keep it safe.
Close: Q & A
What are three forms of contamination that threaten food
safety?
Students will learn about Servsafe and the importance of safety and
sanitation?
Agenda: read out load Servsafe chapter 2 and answer the review
questions?
Watch DVD, complete check off sheet
Quiz coming up
Word of the day:
Pathogen-a bacterium, virus, or other microorganism that can cause
disease. Mold, yeast, toxin
Close: Q & A
What
is the Danger Zone?
Students will learn about Servsafe and the importance of safety
and sanitation?
Agenda: read out load Servsafe chapter 3 and answer the review
questions?
Watch DVD, complete check off sheet
Quiz coming up
Word of the day: Prevention
Close: Q & A
How do you measure?
Learning Goal: Students will demonstrate how to proper
measurement technique.
Agenda: Review
Take notes on function of ingredients
Read measuring techniques Measuring matches
Students will complete measuring success, And Measuring
matches.
Word of the Day: liquid measuring cup
Close: Q & A
What are the standards?
 Students will learn lab procedures
 Blue Lab Manual and Clip Boards Out!
 Review Lab manual and planning sheet and organizing
manual
 Review LAB
 Review Measuring
 Word of the Day: Mise en place
Assignment: before you go in lab plan must be done!
What should you know about being in the LAB?
 All folders out on the table, notes, writing
utensil, and white book
 Review and overview
 Previous knowledge gained in class
 Measuring
 Create Lab Plans
Word of the Day: Mise en place
Close Q & A
What is the function of ingredients?
How do you measure?
Why are you in Lab?
 Remember what you have learned!
 Standard: Demonstrate understanding and application of
kitchen safety principles and practices.
 Standard: Demonstrate food safety and sanitation
procedures.
 Standard: Integrate knowledge, skills, and practices required
in food measurement procedures.
 Standard: Demonstrate selecting, using, and maintaining
food preparation equipment.
 Standard: Demonstrate nutrition and wellness practices that
enhance individual and family wellbeing.
Which type of thermometer can read temperature without
touching the item’s surface?
Students will learn about Servsafe and the importance of safety
and sanitation?
Agenda: read out load Servsafe chapter 4 and answer the review
questions?
Watch DVD, complete check off sheet
Quiz coming up
Word of the day: Accurate
Close: Q & A
What must be on the label on TCS food that was prepped
in house?
Students will learn about Servsafe and the importance of safety
and sanitation?
Agenda: read out load Servsafe chapter 5 and answer the review
questions?
Watch DVD, complete check off sheet
Quiz coming up
Word of the day: inspecting
Close: Q & A
What is the maximum water temperature allowed when
thawing food under running water?
Students will learn about Servsafe and the importance of safety
and sanitation?
Agenda: read out load Servsafe chapter 6 and answer the review
questions?
Watch DVD, complete check off sheet
Quiz coming up
Word of the day: internal
Close: Q & A
Which part of the plate should a food handler avoid
touching when serving customers?
Students will learn about Servsafe and the importance of safety
and sanitation?
Agenda: read out load Servsafe chapter 7 and answer the review
questions?
Watch DVD, complete check off sheet
Quiz coming up
Word of the day: vending machine
Close: Q & A
What does HACCP mean?
Students will learn about Servsafe and the importance of safety
and sanitation?
Agenda: read out load Servsafe chapter 8 and answer the review
questions?
Watch DVD, complete check off sheet
Quiz coming up
Word of the day: Monitor
Close: Q & A
What is the only completely reliable method for preventing
backflow?
Students will learn about Servsafe and the importance of safety
and sanitation?
Agenda: read out load Servsafe chapter 9 and answer the review
questions?
Watch DVD, complete check off sheet
Quiz coming up
Word of the day: Sanitizing
Close: Q & A
What is a MSDS?
Students will learn about Servsafe and the importance of safety
and sanitation?
Agenda: read out load Servsafe chapter 10 and answer the
review questions?
Watch DVD, complete check off sheet
Quiz coming up
Word of the day: Surface
Close: Q & A