1. Week 5: September 28-October 2 Important Reminders: New Seats Today New Seats Today Kitchen Math & Knife Skills Unit this week Kitchen Math & Knife Skills Unit this week Garlic Fries Lab on Thursday Garlic Fries Lab on Thursday Advisory this Friday Advisory this Friday

2. Day 17: September 28 Objective: Identify the variety of category of fruits/vegetables available. Warm-up: 8 C= _____ G Activities: Kitchen Math Converting Recipes

3. Day 18: September 29 Objective: Identify the variety of category of fruits/vegetables available. Warm-up: 6 C= _____ QT Activities: 3-of Kind Fruit Scramble

4. Day 19: September 30 Objective: Students will prepare and plan for a knife skills lab. Warm-up: ¼ C=_____ tbsp. Activities: Knife Skills/Safety Video Knife Cuts & Knife Safety Handout Copy Garlic Fries Recipe/Mis En Place Lab Reminders

5. Knife Skills Links Knife Skill Drills Introduction Bobby Flay: Basic Knife Skills Julienne & Dice Giada: Knife Basics How to Hone and Sharpen Knives

6. Lab Procedures When you come up to get your supplies all measuring tools and supplies must be on tray. Only towel dry dishes if you run out of time. Towels & Cleaning Supplies Paper Towels Pink Sheet

7. Lab Reminders Aprons are only to go in basket by 5 th period unless contaminated or dirty. Even if items have been misplaced please put them back in the proper place to prevent your group from losing points.

8. Lab Reminders Mis en place must be done so that runners use less bowls and save more time. Multi-surface cleaner is for stovetops counters and microwaves. All dishes and counters must be dried/wiped with a cloth towel. Paper towels are for hands only. Hot Soapy water then sanitize then AIR DRY….drying rack must be over edge of sink.

9. Lastly… No food in classrooms outside of Culinary. If Ms. Khastoo receives a complaint from any teacher you will receive a “0” for the lab. If your lab finishes late, only one person is allowed to stay after and Ms. Khastoo will release you with a pass.

10. Day 20: October 1 Objective: Students will apply knife cuts and skills into a recipe. Warm-up: 1 C= ___ oz. Activities: Knife Cuts Module Garlic Fries ½ potato for each group member present Please cut fries into batonnet/matchsticks Don’t forget pink sheet

11. Students NOT Ready to Cook 2nd: Michael Jennifer 4 th : Shiloh Joseph

12. Day 21: October 2 Objective: Students will analyze and reflect on Knife Skills lab. Warm-up: 1 Tbsp.=_____ Tsp. Activities: Garlic Fries Lab Reflection Introduce Current Events

13. Garlic Fries Reflection Answer in complete sentences 1.What are two tips you would give someone making this recipe? 2.What did you learn about the lab process? 3.How would the first day at a new job feel?