Journal 58 - As we enter the THANKSGIVING BREAK, tell me the things for which you are most thankful, the things you will do this long weekend and any special food traditions you have for the Holiday.
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Journal 57 - What career(s) interest you for your future? Is anything in the areas of restaurant/fashion/childcare of interest to you? Do you have any interest in joining FCCLA (Family, Career and Community Leaders of America), a club for students in FCS classes. FCCLA has competitions in which students participate. Today we will complete our Equipment graphic organizers, as a class. 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 56 - Today we are going to make a traditional chocolate chip cookie recipe. We will bake it in a single pan as a BAR cookie. List 10 pieces of kitchen equipment that you anticipate using and the PURPOSE each will serve. Completed Group Lab Rubrics should be left at the end of the hour on your CLEAN Kitchen counters. 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 55 - Pick 2 cards from the stack of cards by Mrs Donnell. Use the 2 cards and your TEXTBOOK (Chapter 9) to complete a Vocabulary Journal of the two pieces of equipment that you were given. We will use our knowledge of the kitchen tools to complete a graphic organizer. All students will record information on their individual GO and present the information for their two items. 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 54 - Write your description of a "Kitchen in the Future". 2 Paragraphs In preparation for our Cookie Lab this week we are going to watch a dvd about baking and take notes on our GRAPHIC ORGANIZER 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 53- what 3 foods can you think of that have an animal in it's name? What is an elephant ear? Mrs. Donnell will demonstrate the making of an elephant ear. New groups will then make them in their kitchens. Group Lab Rubric. SIGN UP FOR YOUR DATE TO PRESENT YOUR FAVORITE FAMILY FOOD!! 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
We will reinforce our equipment AND measuring skills when we complete 2 labs this week – chip cookies and elephant ears. Coming attractions – Favorite Family Foods Demonstrations & a Breakfast lab
ESSENTIAL QUESTIONS:
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 51 - Vocabulary - Wire Whisk & Rubber Scraper The Sugar Cookie lab is OVER. While 3 days straight of working in the kitchen is enjoyable for you - it is a headache for Mrs. Donnell. She becomes VERY frustrated when students - are not "finished" when the bell rings, don't do proper clean up and make unnecessary errors simply because they did not follow directions. Hopefully, we have all learned important lessons and will improve. Today you will complete the SUMMATIVE assignment of SUGAR COOKIE EXIT QUESTIONS. We have been learning about kitchen tools. While making the cookies we discussed the importance of proper measuring, especially while baking. Today we are going to watch a short video that will reinforce "proper measuring" techniques and answer QUESTIONS regarding measuring correctly. MONDAY we will continue With Kitchen Equipment and Utensils. INDIVIDUAL Family Foods presentation coming soon!! Journal 50 - Mrs. Donnell HATES canned frosting. Guess two reasons that you think this might be true. Today Mrs. Donnell will demo making frosting. Her recipe has many flavor varieties available, but today we will have vanilla (that you may COLOR as you wish) and chocolate. Following her demonstration, you will then frost your cookies as a group. At the end of the hour each CLEAN kitchen should have a GROUP LAB RUBRIC sitting on the counter with the self assessment and reflection questions completed. ESSENTIAL QUESTIONS:
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 After a short demo from Mrs. Donnell, groups will Roll out their dough, cut with cookie cutters, bake and store for frosting tomorrow. Group Lab Rubric should be completed and left on kitchen counters. Tomorrow we will frost and eat. Feel free to bring a beverage (I suggest MILK) and any decorations like jimmies or sprinkles! Journal 49 - Vocabulary - Rolling Pin & Stockinette ESSENTIAL QUESTIONS:
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 |
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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