Lesson plan - HOSPITALITYPablo
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Lesson plan: Food Presentation: Staging the Buffet Meal Hospitality Grade 11 College Preparation TFT3C Approximate duration: 120 minutes Pablo Cazaurang This sample unit of study was prepared to use in meeting Grade 11 secondary school curriculum local classroom needs, as appropriate having as a guide the Ontario Curriculum, Grades 11 and 12,Technological Education, 2000 Hospitality – College Preparation Lesson Notes This lesson provides students with a combination of information and experience that prepares them to make informed choices about the use of various technologies, to use technology wisely, and to solve technological problems. Students are involved in: investigating technological products, systems, and processes; gaining knowledge of principles and processes of technology; exploring needs that can be met through technology; creating and evaluating alternatives and modification in relation to these needs; developing safe and efficient work habits; making products that satisfy defined specifications and standards of quality and safety; making connections between technology and society (past, present, and future); assessing related career opportunities and requirements; developing confidence to contribute to a technological society. Activities are designed to include both individual and team approaches. Technological activities often require individuals to work collaboratively while undertaking a variety of roles and tasks. Description Students learn to perfect the presentation of the buffet meal that was planned and prepared in previous activities. Techniques learned during Students learn various cooking techniques and presentation methods to enhance dishes. Students prepare a variety of garnishes for their buffet menu items. Students are assessed on the buffet table presentation and their individual plate presentation. Food safety and sanitation is reviewed and emphasised throughout the activity. Strand(s) & Learning Expectations Strand(s): Skills and Processes Overall Expectations SPV.02 - prepare and present food in a variety of ways. Specific Expectations SP2.03 - prepare a variety of garnishes and use them with a variety of fish, meat, poultry, and dessert dishes; SP2.05 - apply appropriate baking techniques and procedures to produce desserts; SP2.07 - use various cooking techniques and presentation methods to enhance dishes; SP2.13 - describe and apply food handling, serving, and storage techniques that meet health and safety standards. Unit Synopsis Chart Lesson Food Presentation: Staging the Buffet Meal Time Expectations 120 min SPV.02; SP2.03, SP2.05, SP2.07, SP2.13 Assessment Tasks Knowledge Create glossary of cooking terms Communication Prepare garnishes Application Set up buffet table presentation Set up individual plate presentation Prior Knowledge & Skills Students should: have effective verbal skills; Lesson Plan – Food Decoration - Pablo Cazaurang Page 1 Hospitality – College Preparation have teamwork, time-management and communication skills; have critical thinking skills; have collaborative/cooperative learning skills; be familiar with brainstorming techniques. have collaborative/cooperative group skills; have knowledge of design process; be familiar with journal writing. Planning Notes Collect a variety of pictures of attractive food displays. Prepare for various garnish demonstrations.(below) Photocopy enough quizzes about safety and sanitation Photocopy enough student glossaries about safety and sanitation Equipment: - Paring knives, piping bags and large tips, large cookie cutters or cylinders for “Causas) - Food mixers, moulds - Parchment paper for the production of mini-pipes to apply garnishing sauces to plates Order food required for demonstrations and lab work.(below) Ask students about any food allergies or religious beliefs that might prevent students from handling certain foods (Note: for more information see - http://www.eatethnic.com/religious%20foods.htm.) Prepare a quiz on food safety and sanitation. (Appendix) Prepare/order food lab and lab worksheet to assess garnish techniques. EXERCISE OBTIONS 1- CARVING OBTION - TO ORDER yellow squash - Small watermelon - Long Melon - Butternut squash - 2 very thick carrots - Pear - Apple - Apple - Orange - Orange - Orange - Lemon Produce Totals FIGURE (goose) (swan) ( whale) (centerpiece) (butterfly) (mouse) (cup) (bird) (gelatine wedges) (elephant) (basket) (pig) STUDENTS x 2 students x 2 students x 2 students x 2 students x 1 student x 1 student x 1 student x 1 student x 1 student x 1 student x 1 student x 1 student 16 Students 2 PIPING OPTION:- PERUVIAN CAUSAS 6 lb Yukon potato for piping exercise 4 X 108 GR Tuna cans 1 Lt Mayonnaise 1 pack of vermicelli or thin long noodles 1 pomegranate 1 dragon fruit 1 abocado Lesson Plan – Food Decoration - Pablo Cazaurang Page 2 Hospitality – College Preparation 3 PIPING OPTION: CAKE DECORATION 4 lb shortening for piping exercise 4 lb butter for piping exercise 12 eggs 1 kg icing sugar 4 tbs vanilla 1 kg granulated sugar 4 PLATE DECORATION: As available on menu or following pictures provided from research. o Several colourful sauces can be prepared with food colorant and apply with paper pipes. o Application of dusting, moulding or deep-frying techniques can be also used Teaching/Learning Strategies 1. The teacher leads a class discussion on buffet and plate presentation, using colourful examples. 2. Students and the teacher discuss buffet menu for presentation ideas. Emphasis is placed on the appealing look of the food and the buffet table. Students are asked to draw possible food placement on the buffet table. 3. Students review safety and sanitation in the kitchen and during food presentation. 4. Students complete a quiz about safety and sanitation during food presentation. 5. Students review cooking terms and the teacher introduces new terms for their glossary. 6. The teacher demonstrates techniques for garnishing. 7. Students prepare garnishes for all items on the buffet. 8. Students complete the lab worksheet. 9. Throughout this activity students complete a daily reflective journal of activities and skill development. Assessment & Evaluation of Student Achievement Task/Product Tool Safety and sanitation quiz (re: food presentation) Quiz Garnish techniques Food lab and lab worksheet Food labs including clean-up Checklist (self/peer/teacher assessment) Plate presentation Rubric Portfolio presentation (includes daily reflective Teacher/student journal and glossary of cooking terms) conference Purpose Diagnostic Formative Assessment Knowledge Application Formative Application Formative Summative Application Communication Application Accommodations Consult students’ IEPs and meet with the appropriate special education teachers in order to implement prescribed modifications and accommodations. Provide one-on-one assistance as required. Monitor students’ progress frequently to identify any need for remediation. Provide multiple choice/true-false/fill-in-the-blank test questions on safety and sanitation test Allow extra time to complete tests. Select groups to optimize success for all students. Finished presentations may be presented in a variety of formats. For enrichment, students may research and prepare more complex garnishes involving more tasks. Lesson Plan – Food Decoration - Pablo Cazaurang Page 3 Hospitality – College Preparation Resources Labensky S., G. Ingram, and S. Labensky. Webster’s New World Dictionary of Culinary Arts, 2nd ed. Prentice Hall, 1997. ISBN 0-13-096622-3 Canadian Restaurant and Food Services Association. Sanitation Code for Canada’s Foodservice Industry. Toronto: Canadian Restaurant and Foodservices Association, 1998. Quebec/Amerique Internations, ed. The Visual Food Encyclopedia. Montreal, Quebec: Les Editions Quebec/Amerique Inc., 1996. ISBN 2-89037-893-4 Rande, Wallace L. Introduction to Professional Foodservice. Toronto: John Wiley and Sons, Inc., 1995. ISBN 0-471-57746-4 Ray, Mary Frey and Evelyn Jones Lewis. Exploring Professional Cooking, 4th ed. New York: Glencoe/McGraw-Hill, 1996. ISBN 0-02-668489-6 Ray, Mary Frey and Evelyn Jones Lewis. Exploring Professional Cooking: Student Workbook, 4th ed. New York: Glencoe/McGraw-Hill, 1996. ISBN 0-02-668492-6 Ray, Mary Frey and Evelyn Jones Lewis. Teacher’s Resource Binder: Exploring Professional Cooking, 4th ed. New York: Glencoe/McGraw-Hill, 1996. ISBN 0-02-668491-8 Wagner, Sue, ed. The Recipe Encyclopedia: The Complete Illustrated Guide To Cooking. Toronto: Whitecap Books, 1999. ISBN 1-55110-642-6 Periodicals and Magazines Fine Cooking. Newtown, Connecticut: The Taunton Press. ISBN 1072-5121 Gusto. Markham, Ontario, Canada: PLM Imaging Inc. (www.gustomagazine.com) Culinary Trends. Long Beach, CA (6285 East Spring St., Suite 107, Long Beach CA 90808-9927) Food Arts. New York, NY: Food Arts Publishing, Inc. Videos Serving Banquets. (The Food Service Industry Video Series). Delmar Publications, 1992. 40 min. ISBN 0-8273-5217-4 (Distributor: ITP Nelson Canada, Scarborough, Ontario, website - http://www.nelson.com) Serving Food. (The Food Service Industry Video Series). Delmar Publications, 1992. 61 min. ISBN 0-8273-5215-8 (Distributor: ITP Nelson Canada, Scarborough, Ontario, website - http://www.nelson.com) Websites All About Foods - http://fp.enter.net/~rburk A collection of recipes in the MasterCook format. All Recipes - http://www.allrecipes.com Recipes, glossary and general information Food Television - http://www.foodtv.com Recipes, glossary, general information and Rogers CITC partner Escoffier Online - http://escoffier.com Links to a number of sites of interest to foodservice and hospitality management, including employment information, recipes, vendors of food and restaurant supplies, software, and other categories Buffets and Parties - http://www.geocities.com/NapaValley/4079/Menu/buffet.htm Cooking hints on food preparation and buffets Lesson Plan – Food Decoration - Pablo Cazaurang Page 4 Hospitality – College Preparation Appendix A Glossary of Cooking Terms Defining Basic Food Terms Related To Food Preparation Within The Industry. As each student become more familiar with kitchen operations, they should write and define these terms in their notebook under the heading Glossary of Cooking Terms. Cutting Techniques chop grate score core grind shred cube mince slice dice pare or peel Mixing Techniques alternate blend emulsify fold in whip sift cut in cream bind stir beat Cooking Techniques bake braise fry poach sauté steam barbecue clarify griddle render scald stew blanch curdle grill roast sear sweat boil deep fry pan broil simmer caramelize en papillote conical strainer paring knife slicer french or chef’s knife portion scale spider tournant chef de partie sous-chef commis Tools and Equipment bain marie ladle sauce pot steel chafing dish metal stem thermometer skimmer stock pot The Classic Kitchen Brigade chef de cuisine (chef) saucier garde-manger entremetier patissier Lesson Plan – Food Decoration - Pablo Cazaurang Page 5 Hospitality – College Preparation Appendix A (Continued) The Modern Kitchen Brigade executive chef (chef) apprentice sous-chef The Basic (Leading or Mother) Sauces béchamel espagnole veloute Culinary Terms aging bard deglazing fond lie or jus lie gelatitation meringue offal sachet stock al dente baste demi-glace flavouring glace de viande mirepoix pate a choux seasoning tournedos Lesson Plan – Food Decoration - Pablo Cazaurang Page 6 line cook pastry chef hollandaise tomato aspic bouquet garni entrée fricassee lard liason mise en place puree shallet truss au jus cuisine fillet fumet marinate mousse roux spaetzle zest Hospitality – College Preparation Appendix B Cooperative Group Work- Rubric Criteria Works willingly and co-operatively with others Level 1 - sometimes works willingly and cooperatively with others Level 2 Level 3 - usually works - works willingly willingly and and cooperatively cooperatively with with others others Shares resources, materials, and equipment with others - sometimes shares resources, materials, and equipment with others - usually shares resources, materials, and equipment with others - shares resources, materials, and equipment with others Listens attentively without interrupting - sometimes listens passively or actively - listens passively and actively by paraphrasing for accuracy Accepts a variety of roles, including leadership roles - sometimes accepts different roles - usually listens passively and actively by paraphrasing for accuracy - usually accepts different roles - accepts and learns different roles including leadership roles Level 4 - consistently works willingly and assists others in working cooperatively - consistently shares materials and equipment with others and assists in resolving difficulties in the sharing of resources - consistently listens passively and actively by paraphrasing for accuracy - assists others in accepting and learning different roles including leadership roles Adapted from Simcoe County DSB Lesson Plan – Food Decoration - Pablo Cazaurang Page 7 Hospitality – College Preparation Glossary of Cooking Terms. STUDENT NAME_______________________ Define and describe the terms below and enter the date you completed them Cutting Techniques Chop core cube Definition Date grate Definition dice Definition Definition Definition Date Date Date grind Definition mince Definition pare or peel Definition Date Date Date Date score Definition shred Definition slice Definition Definition Date Date Date Date fold in Definition cut in Definition stir Definition Date blend Definition Date whip Definition Date cream Definition Date beat Definition Date emulsify Definition Date sift Definition Date bind Definition Date Date Date Date Date Mixing Techniques alternate Definition Lesson Plan – Food Decoration - Pablo Cazaurang Page 8 Definition Hospitality – College Preparation STUDENT NAME_______________________ Cooking Techniques bake Definition Barbecue Definition blanch Definition boil Definition Date Date Date Clarify Definition curdle Definition deep fry Definition Date Date Date Griddle Definition grill Definition pan broil Definition Date Date Date Render Definition roast Definition simmer Definition Date Date Date Scald Definition sear Definition caramelize Definition Date Date Date Date steam Definition Stew Definition sweat Definition en papillote Definition Date Date Date Date Date braise Definition Date fry Definition Date poach Definition Date sauté Definition Lesson Plan – Food Decoration - Pablo Cazaurang Page 9 Hospitality – College Preparation STUDENT NAME_______________________ Tools and Equipment bain marie Definition chafing dish Definition conical strainer Definition french or chef’s knife Definition Date Date Date paring knife portion scale Definition metal stem thermometer Definition Definition Definition Date sauce pot Definition Date Skimmer Definition Date slicer Definition Date spider Definition Date Date Date tournant Definition sous-chef Definition Date Date Date patissier Definition chef de partie Definition commis Definition Date Date Date Date ladle Date steel stock pot The Classic Kitchen Brigade chef de cuisine (chef) entremetier Definition Definition Date saucier Definition Date garde-manger Definition Date Lesson Plan – Food Decoration - Pablo Cazaurang Page 10 Hospitality – College Preparation STUDENT NAME_______________________ The Modern Kitchen Brigade executive chef (chef) sous-chef Definition Definition line cook Definition pastry chef Definition Date Date hollandaise Definition tomato Definition Date Date Date Definition Definition Definition Date Date Date Date Date apprentice Definition Date The Basic (Leading or Mother) Sauces béchamel espagnole Definition Definition Date veloute Definition Date Lesson Plan – Food Decoration - Pablo Cazaurang Page 11 Hospitality – College Preparation Lesson Plan – Food Decoration - Pablo Cazaurang Page 12 Hospitality – College Preparation STUDENT NAME_______________________ Culinary Terms aging Definition Date bard Definition Date deglazing Definition Date fond lie or jus lie Definition al dente Definition aspic Definition au jus Definition Date Date Date baste Definition bouquet garni Definition cuisine Definition Date Date Date demi-glace Definition entrée Definition fillet Definition Date Date Date flavouring Definition fricassee Definition fumet Definition Date Date Date Date gelatitation Definition glace de viande Definition lard liason Definition marinate Definition Date Date Date Date Lesson Plan – Food Decoration - Pablo Cazaurang Page 13 Hospitality – College Preparation meringue Definition Date offal Definition Date sachet Definition Date stock Definition mirepoix Definition mise en place Definition mousse Definition Date Date Date pate a choux Definition puree Definition roux Definition Date Date Date seasoning Definition shallet Definition spaetzle Definition Date Date Date tournedos Definition truss Definition zest Definition Date Date Date Date Lesson Plan – Food Decoration - Pablo Cazaurang Page 14 Hospitality – College Preparation
