1. 5. DAILY FOCUS Objectives: Analyze a recipe from beginning to end. Demonstrate a proper table setting. Explain lab policies and procedures. Question of the day: Draw a proper table setting. Wrap Up (last class): What does yield mean in a recipe? Agenda Rail/Lab Procedures/Plan lab Mrs. Lester Demo Apple Yogurt Muffins Prepare group lab plans. Finish Reading Recipes/Etiquette pkt Wrap Up 1. What is the RAIL? Assignments DUE: Recipe Activity (25 points)

2. LAB INFO Lab Intro Lab Rules & Procedures Washing Dishes

3. LAB RULES/PROCEDURES See your Unit 1: Part 2 packet (1 st 2 pages) & R.A.I.L. (picked up on way in )

4. LAB PRE-PLANNING R.A.I.L. Individual Lab Plan PLANNING DAY (day before lab) Complete sections R.A.I. LAB DAY Complete section “L” Turn in R.A.I.L lab on lab day with your group. Each person needs to turn in a R.A.I.L. After successful (scored an average of 98%) completion of 3 R.A.I.L you will no longer be required to complete. Kitchen Group Lab Plan Assign jobs **Rotate every lab ( see rotation sheet) Read Recipe & Complete the following: Complete Mise en Place Sheet Highlight Jobs/Recipe Tasks Market Order Double check plan for accuracy Turn in all group pre-planning pages Lab Plan Assignment (names highlighted) Copy of Recipe (highlighted) Market Order completed Mise en Place completed

5. DEMO Read through recipe together Mrs. Lester’s demo Set up (Mise en place) Get tote Aprons/hair/etc Sanitize counters Wash hands Gather all supplies/equipment (mise en place) Student helpers (wash hands 1 st )

6. ADDITIONAL LAB INFO Evaluation of product See sensory word list Be thorough Write neatly and use complete sentences During/After labs…. Be sure to follow plans Make a key to post on your cabinet door Follow lab safety procedures, measure correctly, and follow techniques discussed in class (i.e. fold vs. stir) KEEP APRONS ON UNTIL CHECKED OUT BY TEACHER Turn in all RAIL and Group Lab plans paper clipped together

7. POST-LAB EVALUATION In addition to completing the L part of the R.A.I.L you will also have a post-lab evaluation that is more specific to that lab in which you must complete. All lab papers are due at the end of each lab, not the next class.

8. LAB PLAN 1. Complete your kitchen group lab plan and individual “R.A.I” parts for Apple Yogurt Muffins.

9. REVIEW: PARTS OF A RECIPE Ingredients tell us what we need to make the recipe. Yield tells us how much we will be making. Temperature tells us how hot/cold we need to prepare the product. Time tells us how long it will take. Container Size/Type tells us what we need to properly make the item based on the time and temp given. Step-by-Step directions tell us how to make the recipe in an easy to read format. Nutritional Analysis tells us what we are putting into our bodies as far as calories, fat, sodium, vitamins, etc.

10. SETTING THE TABLE & PROPER ETIQUETTE DURING MEALS

11. WHAT IS A COVER??? The amount of Space needed by each person. It contains-linens, dinnerware, flatware, and beverage. (20 in/min)

12. TABLEWARE Includes dinnerware, flatware, glassware, and linens.

13. MANNERS & ETIQUETTE DISCUSSION QUESTIONS What are “manners”? What were some examples of good manners? Or bad manners? Why is it important to use proper etiquette and manners?

14. WHY USE PROPER ETIQUETTE? Makes meals more pleasant for everyone Common courtesy and common sense Helps in social settings Asset in the work world

15. BASIC TABLE MANNERS/ETIQUETTE Use a fork for all foods Cut foods with knife, hold properly Use of the spoon Place Napkin on lap Watch your hostess Watch Elbows Watch table topics Properly Groomed

16. DAILY WRAP UP What issues or problems do you foresee happening in lab on Tuesday?