Equipment/Math/Terms: Terms and Techniques Activity

Goal:
Research and define common culinary terms and techniques.

Daily Agenda:

1. Complete Terms Activity. (Go to google classroom for directions) Each group is assigned the following terms to present to the class on Monday. You should complete this today in class and we will present them on Monday. Add your information to the slides provided. Feel free to change the format/ theme to make it your own.

Divide the terms up that you have been assigned within your group so that all everyone is  researching equally.

Kitchen 1: Knife Skills: Chop, dice, cube, julienne, mince, pare/peel

Kitchen 2: Knife Types & Cutting Terms: Chef's knife, paring knife, serrated knife, peeler, grater kitchen shears

Kitchen 3: Mixing Terms: Beat, whip, knead, cream, fold-in, cut-in, stir/mix/combine/blend

Kitchen 4: Prepping Terms: Grease, Thaw, Chill, Baste, Bread/Coat/Dredge, Dash, Pinch

Kitchen 5: Dry Heat Methods:  Bake, Broil, Deep-Fry, Pan Fry, Grill, Roast, Saute, Sear

Kitchen 6: Moist Heat Methods: Blanch, Boil, Braise, Poach, Simmer, Steam, Stew

Equipment/Math/Terms: Taco prep (Day 1)

Goal:
Practice a variety of knife cuts including slicing, dicing, chopping, and mincing to prepare ingredients for tacos.

Daily Agenda:

1. Knife Skills review
2. Pre-lab tacos (late start tacos)

3. Review recipe with job roles 1-Manager  2-Chef  3-Sous Chef  4-Supplier 

4. Taco prep (cut bell peppers, onions, tomatoes, and measure seasonings)
3 small ziploc bags:

• 1 small ziploc bag (bell peppers, onions, and garlic)
• 1 small ziploc bag (lettuce and tomatoes)
• 1 custard cup spices

PRE-LAB QUESTIONS! 
1. What knife cuts are you using for the following vegetables:

• Onion
• Bell Pepper
• Lettuce
• Tomato

2. Which vegetables are stored together?

Day 2 Pre Lab Questions:

1. What should the level of heat be at when sautéing the vegetables?

2. How many ounces of ground beef are you using?

3. When do you add the water to your recipe?

Knife Skills

Goal:
Explain how to care for knives, knife handling, and types of knife cuts.


Daily Agenda:

1.  Bake & Eat Peach Upside Down Cake
2. Knife Parts & Cuts Assignment on google classroom: Watch knife skills video demonstrations and fill out the chart on the corresponding worksheet 
           
5. Tips for selecting the right knife. Click here. Complete the other side of the knife skills  worksheet. You may refer to this image so that you can draw the knife parts on your handout.

 

3. Practice honing in the kitchens.

Peach Upside Down Cake Day 1

Daily Agenda:

1. Peach Upside Down Cake day 1

• How to use a scale

Pre-lab Questions:          1. Which ingredients will you pack into your measuring cup?     2. 4 Tablespoons of butter is equivalent to how many sticks? 3. What should you do with the butter before melting it? 4. How will you measure 1/8 tsp of nutmeg? (We do not have 1/8 tsp) 5. What is leveling? What tool will you use level off your dry ingredients?