1. Week 13: November 23-25 Important Reminders Lab Tuesday/Wednesday Half-Day Monday & Wednesday Grades will be updated today Culinary II? Less than 9 spots in each period.

2. Day 54/55: November 23/24 Objective: Students will reflect on a yeast dough lab. Warm-Up: Cut in half the following measurements with usable tools: A) ¼ C B) 1 T Activities: Lab Reflections & Vocabulary Grains Notes Copy Recipe Pasta Worksheet

3. Reflection: Pizza 1. What two changes would you make to the directions? 2. How did your dough turn out? The rise, texture, rolling out, etc. 3. What modifications will you make next time for your pizza and dessert pizza? 4. How has your Mis en Place improved since your first lab?

4. Culinary Vocabulary 1. Fermentation: The process in which yeast breaks down sugars into carbon dioxide gas and alcohol, which are necessary for the rising process in products, such as bread. 2. Sauce: Are flavored, thickened liquids. They’re usually formed by adding seasonings, flavorings, and a thickening agent. 3. Al Dente: “To the bite”; to cook pasta so that it is not too soft or overdone.

5. Rice & Other Grains

6. Types of Rice 1. Grain Types: Short-grain, Medium- grain, Long-Grain 2. Brown Rice 3. White Rice 4. Converted (par-boiled rice) 5. Specialty Rices

7. Other Grains 1. Barley 2. Oats 3. Wheat Products 4. Corn Products 5. Polenta 6. Hominy

8. Cooking Rice & Other Grains Boiling Grains: Add grains to slightly salted boiling water and simmer until tender. Steaming Grains: Add the appropriate amount of boiling liquid to the grain. Cover and cook until the liquid is completely absorbed by the grain.

9. Cooking Rice & Other Grains Pilaf Method: Involves sautéing the grain in oil or butter before adding the liquid. Onions, garlic, and seasonings may be added during the sautéing process. Once the grain is sautéed, a seasoned liquid is added. The grain is then usually cooked on the range or baked in the oven.

10. Cooking Rice & Other Grains Risotto Method : First, the grain is sautéed, and then a small amount of hot liquid-often a soup stock-is added. The grain is stirred until all the liquid is absorbed. This process continues until all of the grain is cooked. Seasonings can be added after the sautéing stage. Risotto should be served immediately. Butter, olive oil, or cheese are often stirred in just before serving.

11. Day 55/56: November 24/25 Objective: Show proper steps to following a recipe in creating a sauce and cooking noodles. Warm-up: Double the following measurements: A) 2 T B) ¼ t C) 1/3 C D) ¾ C Activities: Fettuccine Alfredo Weigh noodles ½ lb noodles=1/2 G water 5- Head Chef 1- Assistant Chef 2-Runner 3-Cleaner 4-All the Above 1- Head Chef 2- Assistant Chef 3-Runner 4- Cleaner

12. Week 13 Continued: November 30-December 4 Important Reminders: New Seats Today Lab Tuesday & Thursday Breads/Grains Unit Test on Wednesday Less than 6 weeks until 5 Volunteer Hours & 3 Current Events are due

13. Day 57: November 30 Objective: Students will reflect on a pasta lab. Students will plan for a rice lab. Warm-up: 1/4 stick butter=____ T Activities: Lab Reflection Copy Recipe Finish Pasta Worksheet/Current Events Test Review/Unit Packet/Unit Reflection Logbook Check

14. 1. What did your group do to help manage their time? How can you improve next time? 2. What modifications would you make to your sauce or pasta? 3. How did the sauce compare to other Alfredo sauces you have tried? Fettuccine Alfredo Reflection: In complete sentences answer the questions in your logbook

15. Objective: Identify proper steps to following a recipe and producing pilaf. Warm-up: Double the following measurements with usable tools: A) ¾ tsp B) 1 ½ C Activities: Lab #’s Cheesy Rice (Orzo) 1 Cube per 3 C water Day 58: December 1 1- Head Chef 2- Assistant Chef 3-Runner 4-Cleaner 5-All the Above 1- Head Chef 2- Assistant Chef 3-Runner 4-Cleaner 5-All the Above 1- Head Chef 2- Assistant Chef 3-Runner 4-Cleaner 1- Head Chef 2- Assistant Chef 3-Runner 4-Cleaner

16. Objective: Students will show understanding of Breads and Grains. Students can write a recipe relying on eggs. Warm-up: ¾ C=___ Tbsp. Activities: Breads/Grains Test Packet Due Today Copy French Toast & Blueberry Syrup Recipe 6 slices of bread & syrup cut in half French Toast Video

17. Day 60: December 3 Objective: Students can apply eggs into a breakfast recipe. Warm-up: 1 stick butter = __tsp. Activities: French Toast & Blueberry Syrup Lab 2- Head Chef 3- Assistant Chef 4-Runner5-Cleaner 1-All the Above 2- Head Chef 3- Assistant Chef 4-Runner1-Cleaner

18. Day 61: December 4 Objective: Students can reflect on a breakfast lab involving eggs. Warm-up: 1 tbsp. butter=_____ tsp. Activities: Reflection & Vocabulary Food Network

19. 1. What went well during this lab? How? Why? 2. What changes can you make to improve this recipe next time? How? 3. What did you learn about rice portions once the rice was done? Cheesy Rice Lab Reflection:

20. French Toast Reflection- Use your vocabulary worksheets 1. How did the French Toast taste compare with recipes that use sugar and cinnamon? 2. Did the cooling rack method make a difference? Explain. 3. What special tips and directions would you give to someone making this French Toast recipe for the first time? Give at least two.

21. Vocabulary 1. Poaching: Cooking with a small amount of water that is never allowed to boil. 2. Garnish: A touch of a decorative food to another for color, texture or contrast. 3. Broil: A dry-heat method of cooking under a heat source.

22. Vocabulary Simmering: A moist cooking technique in which food is cooked slowly and steadily in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface. Dry Cooking Techniques: Cooking techniques that use a metal and the radiation of hot air, oil, or fat to transfer heat. Moist Cooking Techniques: Cooking techniques that use liquid instead of oil to create the heat energy needed to cook the food.