WELCOME to Culinary
Arts
Ms. Vetter - F113
Learning Target:
Identify what this class is about by reading the Course Outline and
completing “About this Class/About You” quiz/survey.
Website: http://msvetterochs.weebly.com/index.html
Textbook Web Site: http://www.g-wlearning.com/foodsandnutrition/9781590706909/student/
Course Outline
About You / About this Class
Safety & Sanitation True/False
Cell phone bacteria (3 min.)
https://www.youtube.com/watch?v=4lmwbBzClAc
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Learning Target:
Clarify the name and function of culinary tools by completing “The right
tool for the job”.
Early Work: (Pass out: Early Work Journal)
Hand Washing Video. (2 min.) https://www.youtube.com/watch?v=32x65e9zTYo
After watching the Hand Washing Video, incorporate the following terms in one
complete accurate sentence.
micro-organism
cross-contamination
food borne illness
Assignments:
Go Over Course Syllabus Quiz
Correct Safety & Sanitation
Ch 10 – Kitchen Tools
Learning Target:
Clarify the name and function of culinary tools by participating in a lab
group scavenger hunt in your assigned kitchen.
Early Work:
What is the difference between . . .
1. A colander and a strainer?
2. A liquid measuring cup and a dry measuring cup?
3. A saucepan and a pot?
Assignment:
Finish Ch 10 - Kitchen Tools
Scavenger Hunt (kitchen groups)
Ch 6 - Fight BAC
----------------------------------------------------------------------------------Learning Target:
Identify your understanding of microwave cooking by taking video notes
and executing the assigned experiment.
Early Work:
1. What are 5 advantages of using a microwave rather than an oven to cook?
Assignment:
1. Microwave Mysteries video notes
2. Hot Spot experiment (S’mores)
3. Ch 6 – Temperature Control.
1. Fast 2. Energy-efficient 3. Easy clean-up 4 Nutritious 5 Economical
Learning Target:
Investigate pursuing a career in the culinary field at NW Culinary
Institute by participating in their presentation and writing a reflection.
Early Work: Welcome Britt Pedlar (Guest Chef)
Britt Pedlar, Manager of Culinary Arts, has been awarded the “Golden Ladle” from the SE
Works 2012 Soup Cookoff! His creation was a Curry Butternut Squash Soup with Dave’s
Killer Crouton.
Assignments:
1. Listen, watch & participate in Presentation.
2. Write a reflection in early work journal.
3. Cooking Terms worksheet (finish for homework)
-------------------------------------------------------------WEEK 2
Learning Target:
Apply your understanding of the Food Safety video and chapter reading
by taking notes and completing worksheets.
Early Work: www.orfoodhandlers.com
Food Handlers Pre-assessment
http://help.socrative.com/article/student-login/
Can you answer this?
__________________________________________________________
Food Safety Poll
What is the most important Food Safety Activity?
__________________________________________________________
Assignment/s:
OR Food Handlers Training Video & Q’s
Ch 6 - Temperature Control
View food safety advice from MyPlate.gov
(EWJ, p. 36)
Learning Target:
Apply your understanding of Food Safety by passing the Oregon Food
Handlers Test.
Early Work:
1. The danger zone for prepared foods is ____ to ___.
2. To keep foods out of the danger zone follow this rule:
Keep hot foods _____ & cold foods _____.
3. Don’t leave food at room temperature for more than
____ hours. Reheat to _____
(EWJ, p. 36)
Review Ch 6 Temperature Control WS
Assignment/s:
1. Pass Food Handler’s Card TEST.
* * * Show teacher your score on the laptop.
(If you already have a Food Handlers card log on and show teacher your passing score.)
2. Ch 13 Cooking Terms
3. Lab Make-up Form
EW answers: 1.40-140 degrees 2. Hot/Cold 3. 2/ 165 degrees
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Learning Target:
Measure correctly by participating in the class demonstration, taking
notes and calculate measurements for tomorrows lab.
Early Work:
(Seat #1 - get a set of meas. Spoons & Dry meas. Cups from your kitchen.)
How do you most efficiently measure???
1. 2/3 cup dry ingredient?
2. ¾ cup dry ingredient?
3. 1 ½ teaspoon?
4. 1/8 teaspoon?
5. 1/8 cup? ½ egg?
Assignment/s:
1. Measuring Notes
Common Kitchen Measurements
(EWJ, p. 34)
2. Cookie Recipe Measurements
3. Recipe Math
EW Answers:
1. 1/3 c. + 1/3 c.
2. ½ c. + ¼ c.
4. ½, ¼ teaspoon
3. 1 t. + ½ t.
5. 1 T. + 1T.
Learning Target:
Apply your understanding of measuring by executing the Drop Cookie
Dough Lab and complete “Reading a Recipe” worksheet.
Early Work:
What is the advantage of using . . .
1. Parchment Paper?
2. A Cookie Scoop?
3. A Convection Oven?
Assignments: (Demonstrate Pre-heat/racks)
1. Check Recipe measurements, Choose groups
2. LAB: Bev’s Chocolate Chip Cookies
3. Recipe Math
EW:
1. Easy clean up, save time.
2. Uniform size and cooking time.
3. Cooks faster because it has a fan that circulates the heat.
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WEEK 3
Learning Target:
Apply correct, safe Cutlery skills after watching video by practicing on veggies.
Early Work:
1. Draw a picture of a chef knife.
Identify parts.
Assignment:
1. Cutlery Video (15 min.) skip sharpening
2. Teacher Demo (10 min.)
3. PRACTICE CUTS: (30 min.)
Dice large, medium, small (1/2 potato each)
Batonnet & Julienne (1/2 carrot each)
4. Cutlery Crossword Puzzle (10 min.)
(EWJ, p. 35)
LATE WORK DUE THURSDAY!
Learning Target:
Apply Cutlery skills correctly and safely by executing the Salsa Lab.
Early Work: (Seat 1 get knife block & cutting board out.)
1. How do you make the clean-up of food
scraps less messy?
2. Explain why you “square off”.
3. How do you measure 1 ½ T.?
4. Why does Dovetailing help with time
management?
QUIZ: Kitchen Tools
Assignments:
1. LAB: Salsa
2. Cutlery Crossword Puzzle (word bank)
3. LATE WORK DUE THURSDAY!
1. Paper towel
2. Safety
3. 1T + 1t + 1/2t
4. Everyone works on a job simultaneously (at the same time).
--------------------------------------------------------------------------------------------The Basics of Knives & Cutting Techniques
Crossword Puzzle
Word Bank: (EWJ p.35)
Away
bolster
dull
guidinghand
julienne
mince
separately
tang
Batonnet
brunoise
finebrunoise
handle
largedice
peel
shred
thumb
Blade
chop
finejulienne
heel
mediumdice
presentation
smalldice
uniform
Learning Target:
Apply “Mise en Place” by preparing vegetables for tomorrows lab.
Early Work: Bring a TO GO container tomorrow.
1. What does “Mise en Place” mean? (pronounced: meez en plaus)
2. What is the purpose of “Mise en Place”.
3. Why make uniform cuts?
Measurements
Assignments:
1. Day 1 Lab Sheet
Stir Fry “Mise en Place”
2. Unit 1 Late Work DUE TOMORROW.
Temperature Control
Reading a Recipe
Recipe Math
Cooking Terms
Knife Skill CW
--------------------------------------------------------------------------------------------Learning Target:
Apply Cutlery skills correctly and safely by executing the Vegetable Stir-Fry Lab.
Early Work: Post-test: Socrative QVGNYQWT
1.
2.
3.
4.
List the MOST DENSE vegetable/s that will require more cooking time.
List the LEAST DENSE vegetable/s that will require very little cooking time.
Why is there a nutritional benefit to using a variety of different colored vegetables?
What utensil do you use with a non-stick skillet?
Assignments:
1. LATE WORK DUE!
At beginning of period
2. LAB: Vegetable Stir-Fry
3. Study the following worksheets:
Safety & Sanitation
Temperature Control
Kitchen Tools
Recipe Math
Cooking Terms
Knife Skills CW
Learning Target:
Apply knowledge of basic kitchen concepts by completing the Culinary Basics TEST.
(Safety & Sanitation, Measurement, Cooking Tools, Recipe Format, Cooking Terms, and Cutlery Skills)
Early Work:
1. Lab Sheet & Preheat oven (convection convert) 450 degrees.
2. Test seating: Separate tables, 3 people per table, 2 people per kitchen.
(Fast Test takers go to kitchen)
Assignments:
1. Unit 1 Basics Test
2. Lab: Baked Fries
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