1. Welcome to Class Grab 4 papers on counter……………… Introduction – self Class introduction activity – TEA TIME Course guidelines Video- Jobs in Food and Nutrition- video worksheet Ticket out the door 1. What is your favorite food? 2. What was the last thing you prepared? 3. What you want to learn from the class?

2. Class Procedure: Attendance, collect fee $, Attendance, collect fee $, Pre-test - 30 questions Pre-test - 30 questions Video HACCP – Worksheet Quiz Video HACCP – Worksheet Quiz Hand out books and notebooks Hand out books and notebooks Culinary Essentials Textbook, Chapter 6 & 7 Culinary Essentials Textbook, Chapter 6 & 7 pg. 21-24 in your notebook pg. 21-24 in your notebook Complete worksheet in pairs/share Complete worksheet in pairs/share Homework: Extra Credit Tissue box cover with your favorite recipe on it. 10 point coupon Pay Lab fee please Pay Lab fee please

3. State one thing you learned from the HACCP video that you did not know before class Bell Ringer: State one thing you learned from the HACCP video that you did not know before class Class Procedure: Block 1- Pre-test Finish Chapter 6 & 7 study guide Kitchen Uniform, Lab groups Lab restaurant cover project – computer lab Pick a Chef for Chef report – Library next class Homework: Extra Credit Tissue box cover with your favorite recipe on it. 10 point coupon Knife lab/soup will be after vacation.

4. Teaching Point: I can ………. Name several famous Chef’s Research information on a particular Chef Class Procedure: Complete FACS Promo sheets Go to the library to research your chef. Fill in the information on worksheet Do not waste time…………………

5. Guest Speaker Today: Johnson & Wales University Please be kind and courteous Library Next Class to finish Chef Project, If you are done bring something to work on!!

6. Teaching Point: I can ………. Name several famous Chef’s Research information on a particular Chef Class Procedure: Go to the library to research your chef. Fill in the information on worksheet Do not waste time………………… If you are complete hand in to teacher. Begin working on Chapter 8 & 10 in book.

7. Teaching Point: I can………. Demonstrate correct measuring techniques Understand units of measurements Demonstrate correct knife cutting techniques Class Procedure: Lab fees ???????? Kitchen math Video and worksheet Demo knife lab to class Knife lab if fee is in /  Alternative assignment if not…………….

8. Teaching point: I can ………. Apply the food prep techniques to make French onion Soup. Math Problem of the Day: A group of 4 orders a total of $115.00 of food and beverages at a restaurant. If the sales tax rate is 7.5% what amount of sales tax will be charged Class Procedure: French onion soup lab (if your fee money is in) * prepare soup * set the table * clean up the lab as if you were never there * put lab sheets in your kitchen notebook

9. Chef 1 works 20 hours per week and is paid $ 20 per hour. Sous Chef works 25 hours and gets paid $ 10 per hour. Head Chef works 40+ hours per week and is salaried at $ 600 per week. How much do they make all together? (gross pay)

10. Teaching Point: I can……… Fold napkins to various decorative shapes Bell ringer: Chef pay – table activity Class Procedure: Promo cards Chapter 17 Breakfast foods Plan Waffle Lab Review lab procedures (dress – clean-up) Cloth Napkin folding activity Homework: Remember to bring the proper footwear for the lab on Tuesday, as well as a hair tie

11. Teaching Point: I can…………….. Identify basic breakfast foods. Prepare whip cream from scratch Demonstrate moist cooking of fruit topping Class Procedure: Waffle Lab - Bon Appetit Complete lab sheets and follow all rules Ticket out the door: Why is it important not to open the waffle iron? What is an indicator that you can open it and the waffle is done?

12. Teaching point: I can ………….. Describe at least 6 ways to cook eggs Class Procedure: Teacher demo – how to crack an egg Complete chapter 17 – pair and share Quiz – Chapter 17 – take home Plan Choux Paste Lab http://www.youtube.com/watch?v=X6qC-MtyVNI Ticket out the door: graphic organizer – way s to cook eggs

13. Teaching Point: I can…………. apply the method commonly used to make cream puffs, rising steam to create a hollow center that can be filled Class Procedure: Hand in take home quiz http://www.youtube.com/watch?v=j1nurmp ZmLk http://www.youtube.com/watch?v=j1nurmp ZmLk Choux Paste lab – be sure to have lab sheet in your notebook Fill cream puffs with custard or whipping cream. Ice with chocolate and ENJOY

14. Class Procedure: Video: Eggs http://www.incredibleegg.org/egg-facts/egg-industry- evolutionhttp://www.incredibleegg.org/egg-facts/egg-industry- evolution Monte Cristo sandwich lab on 3/25 – Plan Begin and finish for Homework Begin Chapter 19- Sandwiches

15. Bell Ringer: Make sure your lab sheets are in your notebook Read directions with group again. Teaching point: I can…….. 1. Explain the guidelines for preparing and plating hot and cold sandwiches. 2. Prepare sandwiches 3. Prepare garnish and accompaniments for sandwiches Class Procedure Sandwich Lab – Monte Cristo Fill out lab sheets at the end of the lab and turn in Turn in homework chapter 19

16. Bell Ringer: Class Procedure:

17. Class procedure: Pick up your cake packet Plan lab and begin Make your individual cake and place in the freezer. Be sure you have labeled it with your name on it. One Cake per person. Begin Chapter 30-study guide

18. Class Procedure: Cake decorating video Practice Piping on the plastic boards Work on Chapter 30 How is your menu project coming along, it is due, April 16 Cake decorating lab next class

20. Class Procedure: Make Cake glaze Find cake in the freezer and frost cakes in your group, be sure to follow your rubric Use frosting that is already made - decorate cake. Call teacher when you are done Clean all pastry bags very well. Do Not throw away any parts of the pastry supplies