FFF Exit Slip (Summative) Make-up work
FFF Presentations Today! ENJOY!! ESSENTIAL QUESTIONS: What types of Equipment do we have in the Kitchen? What Purposes do they serve? How do we safely and effectively use them? STANDARDS: 8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment. 8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs. LEARNING TARGETS: Identify kitchen equipment and describe their uses. Predict the outcome of foods using various cooking methods, as well as Small Equipment & Kitchen Utensils Demonstrate SAFE and proper use of Small Equipment & Kitchen Utensils. Demonstrate proper measuring skills Journal 82 - List 10 Kitchen safety rules FFF Exit Slip (Summative) Make-up work FFF Presentations Today! ENJOY!! ESSENTIAL QUESTIONS: What types of Equipment do we have in the Kitchen? What Purposes do they serve? How do we safely and effectively use them? STANDARDS: 8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment. 8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs. LEARNING TARGETS: Identify kitchen equipment and describe their uses. Predict the outcome of foods using various cooking methods, as well as Small Equipment & Kitchen Utensils Demonstrate SAFE and proper use of Small Equipment & Kitchen Utensils. Demonstrate proper measuring skills Journal 81 - What is half of 1/4 Cup? Half of 1 Tablespoon? Half of 1 Gal? Double 1/3 cup? Double 2/3 Cup? TACO LAB today LAB RUBRIC Tomorrow FAVORITE FAMILY FOOD presentations continue ESSENTIAL QUESTIONS: What types of Equipment do we have in the Kitchen? What Purposes do they serve? How do we safely and effectively use them? STANDARDS: 8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment. 8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs. LEARNING TARGETS: Identify kitchen equipment and describe their uses. Predict the outcome of foods using various cooking methods, as well as Small Equipment & Kitchen Utensils Demonstrate SAFE and proper use of Small Equipment & Kitchen Utensils. Demonstrate proper measuring skills |
Marti DonnellMrs. Donnell is old. Because she has lived so many years, she has LOTS of good stuff to share with you. Archives
March 2020
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