Thanksgiving Luncheon recap

 Welcome to culinary Arts.

Where we are professional all day. Everyday.

Homework for November 30,2015

Name ________________________________________________date_______________

Level 3

Based on your recent experience working in the kitchen to prepare food for the Bowery Mission and MaryHouse, how would you summarize you experience.

Please include the dish you worked on and kitchen duties you performed. Also discuss how you worked with your partner and if the Culinary Arts program is one you will like

to continue. Finally, explain how I could have helped make your experience better.

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All homework must be signed by a parent ______________________________________

Comments:______________________________________________________________________________________________________________________________________

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Name ________________________________________________date_______________

Level 2

Based on your recent experience working in the kitchen to prepare food for the bowery Mission and Mary House, how would you summarize you experience.

Please include the dish you worked on and kitchen duties you performed. Also discuss how you worked with your partner and if the Culinary Arts program is one you will like

to continue. Finally, explain how I could have helped make your experience better.

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All homework must be signed by a parent ______________________________________

Comments:______________________________________________________________________________________________________________________________________

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Name ________________________________________________date_______________

Level 1

Based on your recent experience working in the kitchen to prepare food for the Bowery Mission and Mary House, how would you summarize you experience.

Write about what you did today.

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Write down the job you were assigned did.

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Write down the name of your partner.

______________________________________________________

Finally, explain how I could have helped make your experience better.

___________________________________________________________________________________________________________ All homework must be signed by a parent ______________________________________

Comments:______________________________________________________________________________________________________________________________________

Prep work- macaroni and cheese

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for  November 24, 2015

Today in class students began their preparations for the thanksgiving luncheon. Students made macroni and cheese. This dish along with mashed potatoes, and stuffing will be made to feed the residence at the Bowery Mission and at Mary House and the MSCD family. 
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Name______________________________________________date_________________

Level 2&3

What is your kitchen duty? ___________________________________________

What classic knife cut did you do? _____________________________________

What materials did you use? __________________________________________

_________________________________________________________________

  Who are we preparing the Thanksgiving luncheon? Why?

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All homework must signed by a parent________________________________________

Comments:______________________________________________________________

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Name ______________________________date_______________

Level 1

What is your kitchen duty?

___________________________________________

What classic knife cut did you do?

_____________________________________

What materials did you use?

______________________________________________________

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  Who are we preparing the Thanksgiving luncheon?

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All homework must signed by a parent______________________________

Comments:____________________________________________________

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prep work-dicing potatoes

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for  November 23, 2015

Today in class students began their preparations for the thanksgiving luncheon. Students using the classical knife cut -DICE,  diced potatoes for mashed potatoes. This dish along with macaroni and cheese will be made to feed the residence at the Bowery Mission and at Mary House and the MSCD family.

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Name______________________________________________date_________________

Level 2&3

What is your kitchen duty? ___________________________________________

What classic knife cut did you do? _____________________________________

What materials did you use? __________________________________________

_________________________________________________________________

  Who are we preparing the Thanksgiving luncheon? Why?

________________________________________________________________________________________________________________________________________________________________________________________________________________________

All homework must signed by a parent________________________________________

Comments:______________________________________________________________

_______________________________________________________________________

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Name ______________________________date_______________

Level 1

What is your kitchen duty?

___________________________________________

What classic knife cut did you do?

_____________________________________

What materials did you use?

______________________________________________________

______________________________________________________

  Who are we preparing the Thanksgiving luncheon?

__________________________________________________________________________________________________________________________________________________________________

All homework must signed by a parent______________________________

Comments:____________________________________________________

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supermarkets and shopping list

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for  November 16, 2015

Today in class discussion was held on the different types of  where people grocery shop. We also discussed how much it would cost to prepare our thanksgiving menu, we then created a shopping list 

 they liked and what they would like to feed the residence at the Bowery Mission and at Mary House.

Level 2 &3

1. What is the importance of a shopping list?

a) ___________________________________________________________________

b) ____________________________________________________________________

Supermarkets are divided into 6 basic departments. List them below

1. ______________________________________                          
2. ______________________________________
3. ______________________________________
4. ______________________________________                                          
5. ______________________________________                                          
6. ______________________________________         

All homework must be signed by a parent



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Name__________________________________date_____________________

Level 3



list three place were we shop for groceries

a.________________________________________________

b.________________________________________________

c.________________________________________________


list 3 departments in the supermarket

a. _____________________________________________

b.______________________________________________


c. ______________________________________________


All homework must be signed by a parent

creating menus

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for  November 12, 2015

Today in class discussion was held on the different types of  menus.

Students then created a menu based on what they liked and what they would like to feed the residence at the Bowery Mission and at Mary House.

Name_________________________________________________________date_______________________

Level 2 & 3

Using the words provided fill in the blank spaces

There are six different types of menus

A) Prix fix  B) A la cate  C)Static  D)Table d’hote  E)Cycle  F)Tasting

1._______________________________: offers the same menu dish every day.

2.________________________________: the menu changes everyday

3.________________________________: each individual item on the menu is listed separately with its own price.

4._________________________________: the food choices are fixed, you have no choice in food selection of the menu

5. __________________________________: the menu price is fixed, the cost does not change

6. __________________________________: a special variety of the Prix Fixe menu, it is used in fine dining restaurants, guest get the chance to eat the different food the chef creates

All homework must be signed by a parent

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Name_________________________________________________________date_______________________

Level 1

Using the letter provided fill in the blank spaces with the rest of the correct word

There are six different types of menus

A) Prix fix  B) A la cate  C)Static  D)Table d’hote  E)Cycle  F)Tasting

1. S_______________________________: offers the same menu dish every day.

2. C________________________________: the menu changes everyday

3. A ________________________________: each individual item on the menu is listed separately with its own price.

4. P_________________________________: the food choices are fixed, you have no choice in food selection of the menu

5. T __________________________________: the menu price is fixed, the cost does not change

6. T __________________________________: a special variety of the Prix Fixe menu, it is used in fine dining restaurants, guest get the chance to eat the different food the chef creates

All homework must be signed by a parent

kitchen brigade

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for  November 9, 2015

Today in class we discussed the different types of jobs peoples have in the back of the kitchen

Name____________________________________________________date___________

Level 3

Fill in the blank with the missing words

A)Sous Chef      B)Pastry Chef   C) Utility worker or commis

D) Executive Chef. 

The brigade system was created by George-Auguste Escoffier. He divide the different work stations in the kitchen.

In the culinary kitchen the person who is in charge of the entire operation and for creating the menu is the __________________ is next in command is the ______________who is directly in charge of the daily production. Each station in the kitchen has a Cook who help to prepare all the food such as wash, peel and trim vegetables. In every restaurant this is a baking department. The person who makes the dessert, such as pastries, breads, cakes, and pies is the_______________. After all of the meals have been cooked in the kitchen the __________________________makes sure that the pots and pans have been cleaned.

All homework must be signed by a parent

Name____________________________________________________date___________

 level 1

Identify the workers below

1. Pastry chef                  B) Dishwasher            C) Executive chef

________________________

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All homework must signed by a parent

Barbadian Turnover Production

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for  November 5, 2015

Name_______________________________date____________

level 2 & 3

What was the name of the recipe we made in class today?

________________________________________________________________________

What did you do to help your team mate make the product?

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What are at least four ingredients we used today to make our baked product?

_______________________________________________________________________

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Name four tools we used to bake with today         

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How can you use what you learnt today?

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Describe the process that occurs when heat is introduced to the biscuits?

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All homework must be signed by a parent

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Based on the pictures identify the step we did in making Barbadian Turnovers

 level 1

   

___________________________________   _______________________________

  

_________________________________________  ____________________________

 

__________________________________   ________________________________

shaping yeast dough

Welcome to Culinary Arts


Where we are professional everyday. All day

Homework for  November 4, 2015

Level 2 &3

Today we made dough for Barbadian Turnovers. What are three ingredients that we used?

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What is the definition of these words from the book the outsiders?

Struggle and expectation

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Level 1

Today we SHAPED the dough for bread. We used the heel of our hands to work the dough. What is that process called? __________________________________________________________________________________________________________________________________________________________________

Who are Darry and sodapop?­­­­­­­­­­­­­­­­­­­­­_________________________

All homework must be signed by a parent

Essay about Barbados

Welcome to Culinary Arts


Where we are professional everyday. All day

Homework for  November 3, 2015

Name_________________________Date____________________

This week in Culinary Arts we will be making yeast products. We will be making a product from the beautiful Island of Barbados. Please use the internet as your resource. Barbados.org

Research and write an essay about the Island of Barbados.

Key points that should be included in the essay

Where is Barbados located?

How many square feet is the island?

How many residents live on the island?

What is the main industry of Barbados?

What is the cultural dish of Barbados?

When is Barbados independence?

Note: this essay is to be no more than one (1) page long.

The essay must have three paragraphs.

Name______________________________Date_______________

Barbados

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yeast dough

Welcome to Culinary Arts


Where we are professional everyday. All day

Homework for  November 2, 2015

Name_________________________date_____________

Level 2 & 3

1. What are the basic types of yeast dough?
   
   

1. What ingredients does soft dough and enriched dough have in common?

All homework must be signed by a parent

Name_________________________date_____________

Level 1

Based on the following pictures which food product is made from lean dough, soft dough and enriched dough.

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