WEEK 8: OCTOBER 19-23IMPORTANT REMINDERS

HAPPY HOMECOMING WEEK!• NEW SEATS TODAY• GRADES WERE UPDATED THURSDAY• UNIT TEST THIS WEDNESDAY (PACKET

DUE)• DESSERT LAB THURSDAY• ASSEMBLY TODAY, EXTENDED LUNCH

ON WEDNESDAY AND ASSEMBLY ON FRIDAY

• CURRENT EVENTS & LATE WORK DUE NOVEMBER 3

Objective: Students will identify and write key ingredients to baking.Warm-up: 1cup=____ oz.Activities:

• What’s That White Stuff?• Recipe Conversion

Worksheet/Current Events • Logbook Check

DAY 31: OCTOBER 19

WHAT’S THAT WHITE STUFF?

THAT WHITE STUFF COULD BE…• Sugar• Salt• Cake Flour• Corn Starch• Powdered

Sugar• Turbinado

Sugar

• Cream of Tartar

• Bread Flour• Rye Flour• Baking

Powder• Baking Soda• Flour

USES1.Flour: Main ingredient, gives

structure2.Cream of Tarter: acid,

ingredient left behind after grape juice becomes wine, main ingredient in baking powder, helps stabilize egg whites

3.Sugar: Table sugar, most common, used in icings, candies, and other baked goods.

USES4. Corn Starch: Cornstarch is a fine, powdery starch that is made out of corn. It is most often used as a thickener for sauces, gravies and fruit pie fillings5. Baking Soda: Chemical leavening

agent that needs an acid to give off CO2 gas (CO2 is what makes product rise).

6. Salt: Enhances flavor and brings other flavors out, helps with texture, controls fermentation of yeast products

USES7. Baking powder: includes

cream of tarter and a drying agent, a leavening agent that causes baked goods to rise.

8. Cake Flour: for making baked goods because it gives you a very tender result. Has such a low protein content compared to other flours and less gluten forms when you mix it into a batter, producing a cake with a fine, soft, even crumb.

USES9. Turbinado Sugar: AKA Sugar in the Raw. Unbleached sugar with a natural molasses color. Can be substituted for regular table sugar.10. Powdered Sugar: AKA confectioners sugar, granulated sugar that is crushed to a fine powder, 3% cornstarch so no clumping; used for icings, glazes and dusting.

USES11.Rye Flour: Whole grain

flour that may be used to substitute all purpose- flour.

12.Bread Flour: is designed for yeasted baking. It has a protein content of just under 13% which helps to create more gluten and more rise in our baked breads.

Objective: Students will plan and prepare for a desserts lab.Warm-up: 6 cups = ___ oz.Activities:• Copy Recipe

• Lab Numbers• Art of Darkness (Lab Demo & Mis En Place)• Liquid Measuring Cup Review

DAY 32: OCTOBER 20

Objective: Students will demonstrate understanding of fruits, vegetables, and knife skills.Warm-up: 3 tsp=____ TbspActivities:• Fruits, Vegetables and Knife Skills Test

• Kitchen Math Quiz• Fruits, Vegetables & Knife Skills Packet Due• Fruits, Vegetables and Knife Skills Reflection

DAY 33: OCTOBER 21

1. Please bring your tests to the front when you are finished. Take a Knife Skills Unit Reflection sheet and begin to answer the questions.

2. NO talking until the whole class is finished, unless you want a zero.

3. Please make sure your packet is turned in today. Converting Equivalents worksheet is due Friday. Reflection is due tomorrow.

4. Find something quietly to work on if you finish early. (3 Current Events are due in 2 weeks?)

TEST DIRECTIONS

DAY 34: OCTOBER 22

Objective: Students will apply basic baking concepts into a dessert recipe.Warm-up: 4 Qt.= _____ GActivities:

•Chocolate Lava Muffin Lab•Knife Skills Reflection Due Today

1-Head Chef2-Assistant Chef3-Runner4-Cleaner5- All of the above

1-Head Chef2-Assistant Chef3-Runner4-Cleaner

DAY 35: OCTOBER 23Objective: Students will reflect on a dessert lab and show understanding of Kitchen Math.Warm-up: 1/8 cup=_____ ounce(s)Activities:

•Lab Reflection & Vocabulary•Conversion Worksheet- Due Today•Butter Notes•Pass Back Papers

LAVA MUFFIN REFLECTIONUSE COMPLETE SENTENCES

1.How did this recipe compare to other lava muffins you have tried?

2.What changes/modifications would you make to this recipe?

3.What other sauces could you feature with this dessert? Give three variations.

CULINARY VOCABULARY1.Drop Batter: Batters that are so thick they

need to be scraped or dropped from a portion or ice cream scoop to the cookware.

2.Genoise: European Sponge cake that can be the basis for special desserts, with layers of jam, chocolate, or fruit filling.

3.Double pan: To place a sheet pan inside a second pan of the same size to prevent burning of the bottom or edges of cookies before they are done.

Sticks of butter and margarine have measurements marked on the wrapper.

•One stick = 1/2 cup or 8 tablespoons = ¼ pound

•4 sticks = 1 pound = 2 cups

BUTTER TIME