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Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry into this.

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Presentation on theme: "Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry into this."— Presentation transcript:

1 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry into this first screen, the Title will appear, followed by text dissolving in. The text will illustrate the name of the lesson, the lesson designer and the assignment information. Verdana font of 12 (test) & 14 (headings) will be used throughout the entire design. The voiceover will provide necessary navigation instructions and will begin once all text is present. Mother Sauces The Mother Sauces of French Cuisine Dr. Vernon L. Czelusniak, Ph. D. August 5, 2004 Title Slide Click your mouse anywhere on the presentation to continue. 130

2 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students In this slide, a Welcome to the Mother Sauces of French Cuisine will appear followed by the text dissolving in. The narrator will start off the lesson by narrating the entire first slide. This is done to familiarize the learner with the narration and to initiate a user-friendly atmosphere. Welcome to the Mother Sauces of French Cuisine! This learning activity is designed to provide you with a comprehensive understanding of the Mother Sauces of classical French cuisine. Learning these sauces, is one of the most important skills that you will develop during your culinary education. These classical sauces are the foundation upon which all other sauces in French cuisine are based. Click your mouse anywhere on the screen to continue. Welcome This learning activity is designed to provide you with a comprehensive understanding of the Mother Sauces of classical French cuisine. Learning these sauces, is one of the most important skills that you will develop during your culinary education. These classical sauces are the foundation upon which all other sauces in French cuisine are based. Click your mouse anywhere on the screen to continue. 230

3 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students In this slide, the Introduction will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide introduces Chef Pierre as the lesson leader. He will be speaking throughout the course, taking over the role of the narrator. Introduction Welcome to the Mother Sauces learning module. My name is Chef Pierre and I will be walking you through this lesson. Click anywhere on the screen to continue. Welcome to the Mother Sauces learning module. My name is Chef Pierre and I will be guiding you through this lesson. Click anywhere on the screen to continue. 330

4 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Introduction will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. The first few screens are designed to familiarize the learner with the program by simply prompting them to click on the screen to continue. This slide adds more navigation hints. Introduction In this lesson, you will define the Mother Sauces of French cuisine. Before we get started, you should first visit the help page, so you will know how to move through the presentation. To do this, click the Question Mark button below. If you are already comfortable navigating around, click anywhere on the screen to get started. In this lesson, you will develop a better understanding of the Mother Sauces of French cuisine. Before we get started, you should first visit the help page, so you will know how to move through the presentation. To do this, click on the Question Mark button below. If you are already comfortable navigating around, click anywhere on the screen to get started. 430

5 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This slide is the Main Menu. From here learners will be able to link to every main section in the learning program. Each menu topic will be hyperlinked to the start of each section. In addition, when learners click on the Main Menu button at any point in the program, they will be brought back to this menu. The voiceover will provide necessary navigation. Main Menu Title Slide Welcome Introduction Objectives Lesson 1: Mother Sauce DefinitionsMother Sauce Definitions Lesson 2: Mother Sauce Ingredients Lesson 3: Mother Sauce Derivatives Learning check (quiz) Help Page Main Menu This is the Main Menu. If you are familiar with this is material, you may navigate to any section in the module by clicking on the topic name. However, if you are new to this course, click on the Forward Arrow button now to start from the beginning. 530

6 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Objective title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. ObjectiveObjectives I will be sure to clearly define the objectives of this learning module. Your success is of paramount importance to me. In fact, it is my responsibility to ensure that you are given every available opportunity to learn and achieve to your highest potential. As your Chef and guide, I will be sure to clearly define the objectives of this learning module. Your success is of paramount importance to me. In fact, it is my responsibility to ensure that you are given every available opportunity to learn and achieve to your highest potential. 630

7 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Objective title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. The information on Mother Sauces presented in this slide will be covered in depth later in the lesson. ObjectiveObjectives This learning module is designed to help you understand Mother Sauces by tasking you with defining each of the five Mother Sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. Ultimately, in other lessons, this information will provide you with the knowledge to complete a flow chart of the Mother Sauces of classical French Cuisine. This learning module is designed to help you understand Mother Sauces by tasking you with defining each of the five Mother Sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. Ultimately, in other lessons, this information will provide you with the knowledge to complete a flow chart of the Mother Sauces of classical French Cuisine. 730

8 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Terminal Objective title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. Terminal ObjectiveObjectives The expectations of this learning module are referred to as Terminal and Enabling objectives. To clarify, please note that a “ …terminal learning objectives (TLO) is a statement of the teacher ’ s expectations of student performance at the end of a specific lesson or unit. The TLO is written from the perspective of what the student will do – not what the teacher will do ”. The expectations of this learning module are referred to as Terminal and Enabling objectives. To clarify, please note that a “ …terminal learning objectives (TLO) is a statement of the teacher ’ s expectations of student performance at the end of a specific lesson or unit. The TLO is written from the perspective of what the student will do – not what the teacher will do ” (Camp, 2001). 830

9 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Enabling Objective title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. Enabling ObjectiveObjectives Next, let ’ s review Enabling Objectives. “ Enabling Objectives (EO ’ s) are concise statements of the teacher ’ s expectations of student performance and might be considered STEPS in accomplishing the TLO ”. Next, let ’ s review Enabling Objectives. “ Enabling Objectives (EO ’ s) are concise statements of the teacher ’ s expectations of student performance and might be considered STEPS in accomplishing the TLO ” (Camp, 2001). 930

10 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Terminal and Enabling Objective Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide represents the learners first learning objectives: Identification. Terminal and Enabling ObjectivesObjectives Your first Terminal Learning Objective for this lesson will be to identify the Mother Sauces of French cuisine. Your identifications must be 100% accurate. Your first Enabling Objective is that you will evaluate, identify and apply previous knowledge, text book and lecture resources, internet websites, school library, as well as previous handouts to identify each of the five Mother Sauces. Your first Terminal Learning Objective for this lesson will be to identify the Mother Sauces of French cuisine. Your identifications must be 100% accurate. Your first Enabling Objective is that you will evaluate, identify and apply previous knowledge, text book and lecture resources, internet websites, school library, as well as previous handouts to identify each of the five Mother Sauces. 1030

11 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Terminal and Enabling Objective Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide represents the learners second learning objectives: Listing. Terminal and Enabling ObjectivesObjectives Your second Terminal Learning Objective will be to demonstrate knowledge of the composition of each of the five Mother Sauces by listing the ingredients for each, within 75% accuracy. Your second Enabling Objective is that you utilize previous knowledge, text book and lecture resources as well as instructor handouts to develop the ingredient lists in this lesson. Your second Terminal Learning Objective will be to demonstrate knowledge of the composition of each of the five Mother Sauces by listing the ingredients for each, within 75% accuracy. Your second Enabling Objective is that you utilize previous knowledge, text book and lecture resources as well as instructor handouts to develop the ingredient lists in this lesson. 1130

12 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Terminal and Enabling Objective Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide represents the learners third learning objectives: Matching. Terminal and Enabling ObjectivesObjectives Your third Terminal Learning Objective will be to demonstrate knowledge of the Mother Sauce by matching each with the appropriate liquid. Your answers must be 75% accurate, however you will have 3 opportunities to accomplish this goal. Your third Enabling Objective is that you will utilize previous knowledge, text book and lecture resources as well as instructor handouts to complete this matching exercise. Your third Terminal Learning Objective will be to demonstrate knowledge of the Mother Sauce by matching each with the appropriate liquid. Your answers must be 75% accurate, however you will have 3 opportunities to accomplish this goal. Your third Enabling Objective is that you will utilize previous knowledge, text book and lecture resources as well as instructor handouts to complete this matching exercise. 1230

13 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Terminal and Enabling Objective Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide represents the learners first learning objectives: Matching. Terminal and Enabling ObjectivesObjectives Your final Terminal Learning Objective will be to transfer your knowledge and research of the five Mother Sauces to match each with the appropriate thickening agent. Your answers must be 75% accurate. You will, however, have 3 opportunities to accomplish this goal. Your final Enabling Objective is that you will utilize previous knowledge, text book and lecture resources as well as instructor handouts to complete this matching exercise. Your final Terminal Learning Objective will be to transfer your knowledge and research of the five Mother Sauces to match each with the appropriate thickening agent. Your answers must be 75% accurate. You will, however, have 3 opportunities to accomplish this goal. Your final Enabling Objective is that you will utilize previous knowledge, text book and lecture resources as well as instructor handouts to complete this matching exercise. 1330

14 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Learning Check Title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This learning check is included to help the learner recall prior knowledge. Learning Check From your previous studies, you will recall that “ a sauce is a thickened liquid used to flavor and enhance other foods. A good sauce adds flavor, moisture, richness and visual appeal ”. From your previous studies, you will recall that “ a sauce is a thickened liquid used to flavor and enhance other foods. A good sauce adds flavor, moisture, richness and visual appeal ” (Labensky & Hause, 1999, p. 178). 1430

15 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of the word sauce. Mother Sauce Definitions Lesson 1 Content “ The word sauce is derived from the Lain word salus, meaning “ salted ”. This derivation is appropriate. For millennia, salt has been the basic condiment for enhancing or disguising the flavor of many foods ”. “ The word sauce is derived from the Lain word salus, meaning “ salted ”. This derivation is appropriate. For millennia, salt has been the basic condiment for enhancing or disguising the flavor of many foods ” (Labensky & Hause, 1999, p. 193). 1530

16 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of the term, Mother Sauces. Mother Sauce Definitions Lesson 1 Content Mother Sauces, also known as Leading Sauces, are “ …the foundation for the entire classic repertoire of hot sauces and…are distinguished by the liquids and thickeners used to make them ”. Let ’ s move to the next slide and begin discussing each of the five Mother Sauces. Mother Sauces, also known as Leading Sauces, are “ …the foundation for the entire classic repertoire of hot sauces and…are distinguished by the liquids and thickeners used to make them ” (Labensky & Hause, 1999, p. 1129). Let ’ s move to the next slide and begin discussing each of the five Mother Sauces. liquidsthickeners 1630

17 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Béchamel sauce. Mother Sauce Definitions Lesson 1 Content Béchamel sauce is made by thickening milk with a white roux and adding seasonings. “ With a good Béchamel sauce as your base, typically, you will be able to create a number of derivatives, such as Cream sauce, Cheddar sauce and Mornay sauce ”. Béchamel sauce is made by thickening milk with a white roux and adding seasonings.roux “ With a good Béchamel sauce as your base, typically, you will be able to create a number of derivatives, such as Cream sauce, Cheddar sauce and Mornay sauce ” (Labensky & Hause, 1999, p.197). 1730

18 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Velouté sauce. Mother Sauce Definitions Lesson 1 Content Velouté sauce is made by thickening a white stock (either fish, veal or chicken) with a roux. “ A properly made Velouté should be rich, smooth and lump-free. The sauce should be ivory colored, with deep luster ”. Velouté sauce is made by thickening a white stock (either fish, veal or chicken) with a roux. A properly made Velouté should be rich, smooth and lump-free. The sauce should be ivory colored, with deep luster. (Labensky & Hause, 1999, p. 198) 1830

19 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Espagnole sauce. Mother Sauce Definitions Lesson 1 Content Espagnole sauce, also known as brown sauce, is made from brown stock, mirepoix and tomatoes thickened with a brown roux. “ A properly made Espagnole sauce should be rich, smooth and lump-free. Its prominent roasted flavor comes from the bones used to create the brown stock ”. Espagnole sauce, also known as brown sauce, is made from brown stock, mirepoix and tomatoes thickened with a brown roux.stock mirepoix “ A properly made Espagnole sauce should be rich, smooth and lump-free. Its prominent roasted flavor comes from the bones used to create the brown stock ” (Labensky & Hause, 1999, p. 202). 1930

20 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Tomato sauce. Mother Sauce Definitions Lesson 1 Content Tomato sauce is made from tomatoes, mirepoix, seasonings and white stock; it may or may note be thickened with a roux. “ A properly made Tomato sauce is thick, rich and full-flavored. Its texture should be grainer than most other classic sauces, but it should still be smooth ”. Tomato sauce is made from tomatoes, mirepoix, seasonings and white stock; it may or may note be thickened with a roux. “ A properly made Tomato sauce is thick, rich and full-flavored. Its texture should be grainer than most other classic sauces, but it should still be smooth ” (Labensky & Hause, 1999, p. 204). 2030

21 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Hollandaise sauce. Mother Sauce Definitions Lesson 1 Content Hollandaise sauce is an emulsified sauce made of butter, egg yolks and flavoring (especially lemon juice). A properly made Hollandaise sauce is smooth, butter, pale lemon-yellow colored and very rich. It is lump-free and should not exhibit any signs of separation ”. Hollandaise sauce is an emulsified sauce made of butter, egg yolks and flavoring (especially lemon juice).emulsified A properly made Hollandaise sauce is smooth, butter, pale lemon-yellow colored and very rich. It is lump-free and should not exhibit any signs of separation ” (Labensky & Hause, 1999, p. 206).separation 2130

22 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Introduction to Lesson 1 Quiz title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This is the introductory page to the learning checks explains how the exercises will work. Introduction to Lesson 1 Quiz Lesson 1 Quiz Now you will have an opportunity to see what you have learned so far. Over the next few slides, you will be taking a series of quizzes. These quizzes will test the terminal and enabling objectives we reviewed earlier in this lesson. Good Luck and have fun! Now you will have an opportunity to see what you have learned so far. Over the next few slides, you will be taking a series of quizzes. These quizzes will test the terminal and enabling objectives we reviewed earlier in this lesson. Good Luck and have fun! 2230

23 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This is the first of four questions. The learner will test his/her knowledge of the first course objective: Identifying the Mother Sauces. After the learner chooses his/her responses, he/she can receive immediate feedback by clicking on the Check Answer button. Identify your Mother Sauces ( question 1 of 4) Lesson 1 Quiz No narration on this slide. 1) Select the Mother Sauce that is thickened through the process of emulsification. Check Answer 2330

24 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This is the second of four questions. The learner will test his/her knowledge of the second course objective: Listing ingredients the Mother Sauces. After the learner chooses his/her response, he/she will receive immediate feedback. Identify your Mother Sauces (question 2 of 4) Lesson 1 Quiz No narration on this slide. 2) Velouté is a mixture of roux and stock, while Béchamel is prepared from a mixture of ____ and ____? Cream & Milk Tomato & Herbs Milk & Roux Water & Roux 2430

25 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This is the third of four questions. The learners will test his/her knowledge of the third course objective: Matching the components the Mother Sauces. After the learner chooses his/her response, he/she can receive immediate feedback by clicking on the Check Answer button. Identify your Mother Sauces (question 3 of 4) Lesson 1 Quiz No narration on this slide. 3) Match the Mother Sauce with its appropriate liquid: Check Answer 2530 a)Milk b)Tomatoes c)Butter d)Brown Stock e)White Stock Béchamel Velouté Espagnole Tomato Hollandaise

26 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This is the final of four questions. The learner will test his/her knowledge of the first course objectives: Identifying the Mother Sauces. After the learner chooses his/her response, he/she can receive immediate feedback by clicking on the Check Answer button. Identify your Mother Sauces (question 4 of 4) Lesson 1 Quiz No narration on this slide. 4) Match the Mother Sauce with its appropriate thickening agent: a)White Roux b)Mirepoix c)Emulsion d)Blond Roux e)Brown Roux Check Answer 2630 Béchamel Velouté Espagnole Tomato Hollandaise

27 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This is the final page in the learning module. The Good Bye Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. Good Bye Congratulations! You have done a spectacular job completing this learning module on the Mother Sauces of French Cuisine. If you would like to review any of the lesson materials, please click on the Menu button below. Otherwise, see you next time! Au revoir! Congratulations! You have done a spectacular job completing this learning module on the Mother Sauces of French Cuisine. If you would like to review any of the lesson materials, please click on the Menu button below. Otherwise, see you next time! Au revoir! 2730

28 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. Each definition in this glossary is hyperlinked to a hidden slide containing the word ’ s definition. GlossaryImportant Terms Auguste Escoffier Emulsification Mirepoix Liquid Roux Sauce Separation Stock Thickening Agent No narration on this slide. 2830

29 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students Upon entry to this screen the Help Page Title will appear first. Next each button will appear accompanied by its corresponding callout, synchronized with the voice of the caricature. Help Page Help Screen Be sure to look at each of the explanations to see where each button takes you in the program. Take me to the next slide Exit Take me to the last page visited Take me to the previous slide Take me to menu slide Take me to the glossary Take me to the help page 2930

30 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This is the final page in the learning module. The title References will appear. References Reference Page No narrative on this slide. 30 Labensky, S. R. & Hause, A. M. ((1999). On cooking a textbook of culinary fundamentals. Upper Saddle River: Prentice Hall. Camp, W. G. (2001). Methods of teaching in career and occupational education. Retrieved July 22, 2004, from 30

31 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This screen is automatically accessed when the learner chooses the correct answer for Quiz # 2. Upon entry to this screen the Positive Reinforcement Title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. Positive Reinforcement Congratulations! Your answer is correct. Great job. Congratulations! Your answer is correct. Great job Quiz

32 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This screen is automatically accessed when the learner chooses the incorrect answer for Quiz number # 2. Upon entry to this screen the Positive Reinforcement Title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. Positive Reinforcement Quiz Response Great Effort…why not check your sources and try again. Thanks, Great Effort…why not check your sources and try again. Thanks, 2937 Quiz

33 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This hidden page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. GlossaryImportant Terms Auguste Escoffier - Chef responsible for codifying Mother Sauces. No narration on this slide Glossary

34 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This hidden page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. GlossaryImportant Terms Emulsification - The process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution. No narration on this slide Glossary

35 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This hidden page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. GlossaryImportant Terms Mirepoix – (meer-pwa) a mixture of coarsely chopped onion, carrots and celery used to flavor stocks, stews and other foods; generally, a mixture of 50% onions, 25% carrots and 25% celery by weight, is used. No narration on this slide Glossary

36 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This hidden page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. GlossaryImportant Terms Liquid – Appropriate medium from which a particular Mother Sauce is created. For example, stock, tomatoes, butter or milk. No narration on this slide Glossary

37 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This hidden page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. GlossaryImportant Terms Roux - (roo) A cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid. No narration on this slide Glossary

38 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This hidden page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. GlossaryImportant Terms Sauce - A thickened liquid that adds moisture and flavor to a prepared dish. No narration on this slide Glossary

39 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This hidden page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. GlossaryImportant Terms Separation – Term used to refer to when Hollandaise is over- cooked, resulting in a separation of the emulsion. No narration on this slide Glossary

40 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This hidden page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. GlossaryImportant Terms Stock – A clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings. No narration on this slide Glossary

41 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This hidden page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. GlossaryImportant Terms Thickening Agent – Ingredients used to thicken sauces, include starches (flour, cornstarch and arrowroot), gelatin and liaisons. No narration on this slide Glossary

42 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This is the answer page to the third of four questions. The learner is able to check his/her answers in the first course objective: Identifying the Mother Sauces. After the learner checks his/her answers, he/she can return to the quiz and either continue with the lesson or re-take this quiz. Quiz 3 Results Lesson 1 Quiz No narration on this slide. a)Milk b)Tomatoes c)Butter d)Brown Stock e)White Stock Béchamel Velouté Espagnole Tomato Hollandaise aedbcaedbc 3537 How did you do? If your answers match up with these – you are correct! Great job. If you checked another responses, go ahead and try again! Quiz

43 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This is the answer page to the fourth of four questions. The learner is able to check his/her answers in the first course objective: Identifying the Mother Sauces. After the learner checks his/her answers, he/she can return to the quiz and either continue with the lesson or re-take this quiz. Quiz 4 Results Lesson 1 Quiz No narration on this slide. a)White Roux b)Mirepoix c)Emulsion d)Blond Roux e)Brown Roux Béchamel Velouté Espagnole Tomato Hollandaise adebcadebc 3637 How did you do? If your answers match up with these – you are correct! Great job. If your answers are different, go ahead and try again! Quiz

44 Programmers Notes Page of Scene Voiceover: Storyboard : Mother Sauces Storyboard : Mother Sauces Exit Storyboard for AIU Students This is the answer page to the first of four questions. The learner is able to check his/her answers in the first course objective: Identifying the Mother Sauces. After the learner checks his/her answers, he/she can return to the quiz and either continue with the lesson or re-take this quiz. Quiz 1 Results Lesson 1 Quiz No narration on this slide. 37 How did you do? If you answered Hollandaise – you are correct! Great job. If you checked another response, go ahead and try again! 37 Quiz


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