Chef's Corner- Callen: Equipment/Math/Terms: Measuring Activity and Culinary Math ws

Thursday, January 23, 2020

Equipment/Math/Terms: Measuring Activity and Culinary Math ws

Goal:
Explore commonly used measurement conversions and practice converting between amounts frequently used in the kitchen.

Daily Agenda:

1.Measurement Lab Activity (paper copy)

2. Culinary Math ws (paper copy) For help:

Use the textbook. Chapter 13 has culinary math information as well as information about common kitchen terms.
Watch this video to help you convert between different volume amounts. The culinary math G can help you do this quickly and efficiently. Look at the G to convert. As an example: There are 2 pints in 1 quart and 4 quarts in 1 gallon.
Visuals to help

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Lab Make Up!

Note about procedures for lab make up: If a student misses a lab and has an excused absence they make make up the lab by completing the following:

1. Student will obtain the recipe and cook the lab at home. They should provide evidence of completion as described in steps 2 and 3 below.

2. Students should provide several pictures of the student completing a variety of lab steps including a picture of the final product.

3. Students will also obtain a lab make up form (click here) from their teacher or print one from this website and get a parent/guardian signature as additional evidence that they have made up the lab.

OR Find an article related to the unit (nutrition of the main ingredient, consumer news, safety, cooking methods, etc.). Read and reflect. Answer the questions on the alternative lab make up form (see important links).

**Students may receive extra credit by choosing recipe of their choice once during the semester and completing the same lab make up procedure described above.