Hiroshima

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Homework  for January 29, 2016

Name_________________________________________________date______________

Homework

Level 1, 2 & 3

Next week we will be reading the book Hiroshima by John Hersey

Using the internet at your home or the public libraries in your neighborhood google @ (www.google.com)  the book and write a brief summary.

Home Fries Production

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Homework  for January 28, 2016

Name_________________________________________________date______________


level 2 &3

Today we made home fries.

What knife cuts did we use for the potatoes?__________________________________

What ingredients did we use? ______________________________________________

What tools and equipment did we use? ______________________________________
______________________________________________________________________
______________________________________________________________________


All homework must be signed by  a parent ______________________________________

Comments________________________________________________________________

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Name_____________________________________________________date___________

Today we made home fries.

What knife cuts did we use for the potatoes?__________________________________

What ingredients did we use?  one of the ingredients was bell peppers
_____________________________________________________________________

What tools and equipment did we use? ______________________________________
______________________________________________________________________
______________________________________________________________________

All home work must be signed by a parent_________________________________

comments _____________________________________________________________


All homework must be signed by  a parent ______________________________________

Classic knife cuts

Welcome to Culinary Arts.

Where we are professional everyday. All day.

We  learnt how to make two classic culinary cuts that chefs used on a daily basis.

Today we made the classic knife cuts: Julienne and dice cuts

Name______________________________________________date____________

level 1 & 2

List the tools needed to make the cuts

__________________________________________________________________

What is your responsibility in the kitchen?

__________________________________________________________________

All homework must be signed by a parent__________________________

comments_________________________________________________

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Name__________________________________________________date_______________

level 1

We will learn how to make two classic culinary cuts that chefs used on a daily basis.

 Today we will be making the classic knife cuts: Julienne and dice cuts

List the tools needed to make the cuts

  

__________________________________________________________________

What is your responsibility (job task) in the kitchen?

__________________________________________________________________

All homework must be signed by a parent__________________________

comments_________________________________________________

Tools and equipment used in the Culinary Kitchen

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Where we are professional everyday. All day


Homework for January 26, 2016


This week have been reviewing the tools used in the culinary kitchen in anticipation for cooking. Based on what we discussed in class  and seen on the power point and using google answer the following questions.

Name _______________________________date_________________

level 1,2 &3

 Chef knife, spatula, stove,measuring cup, tongs, chopping board, whisk, mixing bowl, scoop, potato peeler, scale, measuring spoon, grater, pastry brush, can opener

1.         I am used to beat eggs. What am I ?________________________

2.         I am used to measure liquids. What am I?___________________

3.         I am the chef’s favorite knife.  What am I ? __________________

4.         I am used to hold hot food. What am I ? ______________________

5.         I am used to open cans. What am I ?________________________

6.         I am used to measure spices. What am I?____________________

7.         I am used to cook on. What am I ?__________

8.         I am used to brush on eggwash . What am I?__________________

9.         I am used to mix ingredients in. What am I?_________________

 

10.       I am used to grate food. What am I?_____________________

11.       I am used to scoop mashed potatoes. What am I?____________________

 

12.      I am used to take the skin of fruit and vegetables. What am I   ______________________

 

    13.  I am used to chop food on. What am I ?___________________

   

    14. I am used to scrape the sides of the bowl. What am I?________________

   15. I am used to weigh food on. What am I?____________________

All homework must be signed by a parent ____________________________________

comments_________________________________________________________

Measurements

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Where we are professional everyday. All day


Homework for January 25, 2016


This week have been reviewing measurement in anticipation for cooking. Based on what we did in class and using google answer the following questions.

Name_______________________________________________________date______________

level 1,2 &3

Draw a measuring cup and ientify the measurements on a measuring cup

A)    4oz              B) 6oz                         C) 8oz                        D) 2oz

Draw a measuring cup and identify the measurements on the measuring cup

A)    ¼ C                  B) ½ C            C)1C                D)3/4 C

Draw the measuring spoons and identify the measurements on the measuring spoon: A) TBS    B)1/4  TSP   C) TSP  D) ½ TSP

                                             

Sanitation review

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Homework for January 15th - 21st 2016

 This is review for what we have learnt for the last two weeks.


Levels 1,2 &3

Name:___________________________________________________________________

Date:_____________________________________________________________________

1. What is the temperature for the danger zone?

3. Salmonella is found in

1.     Chicken

2.     Fish

3.     Dented canned food

4. What is the temperature for cooked chicken?

1.     165F

2.     145F

3.     135F

When should you was your hands? List at least 4 times

1.     _____________________________________________________

2.     ______________________________________________________

.     _______________________________________________________

4.     ______________________________________________________

1.     Certain people get sick from food not handled or cooked correctly they are referred to as the: YOPI

Y___________________________________________

O ___________________________________________

P ____________________________________________

I ____________________________________________

2.     There are several types of food that require extra handling for the YOPI population they are:

____________________________________________

____________________________________________

____________________________________________

____________________________________________

Why is it important to practice safe sanitary procedures?

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

All homework must be signed by a parent___________________________

Comments___________________________________________________ 

Types of chef knives and their use

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Homework for January 13 &14, 2016

Today we learnt about the different knives in the Chef's toolkit.  We also learnt that each knife has different and sometimes the same function.

Level 2 &3 

What is the most used knife in the chef's toolkit?_________________________________

List at least five (5) knives found in the chef's toolkit and the use for each.

1_______________________________________

Use:____________________________________________________________________________

2_______________________________________

Use:____________________________________________________________________________

3_______________________________________

Use:____________________________________________________________________________

4_______________________________________

Use:____________________________________________________________________________

5_______________________________________

Use:____________________________________________________________________________

********************************************************************************* Level 1

What is the most used knife in the chef's toolkit?_________________________________

List at least three(3) knives found in the chef's toolkit and the use for each.

1_______________________________________

Use:____________________________________________________________________________

2_______________________________________

Use:____________________________________________________________________________

3_______________________________________

All homework must be signed by a parent ___________________________________

Comments _________________________________________________________________________

Chef knife safety

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Where we are professional everyday. All day


Homework for January 12, 2016

Level 2 &3

What are two safety tips when using a chef knife to keep in mind?

_____________________________________________________________________________________________________________________________________________________________________

_____________________________________________________________________________________________________________

__________________________________________________________________________________________________________

What are the component  parts of the  chef knife? List at least 5 parts

________________________   _____________________________

________________________   _____________________________

________________________   _____________________________

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level 1


What are two things you should not do when using a knife?


________________________________________________________________________

________________________________________________________________________

_______________________________________________________________________


What are three part of a knife?

_____________________________________

_____________________________________

_____________________________________


All homework must be signed by a parent________________________________________

Comments_________________________________________________________________

Personal Hygiene

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Where we are professional everyday. All day

Homework for January 11,2016

Name ________________________________________________date________

Level 1

In three complete sentences explain how you practice being clean

______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

______________________________________________________________________________

******************************************************************************

Level 2 &3

In four complete sentences explain how you practice being clean

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

______________________________________________________________________________

All homework must be signed by a parent________________________________________

Comments________________________________________

Food safety

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Where we are professional everyday. All day

 Homework for January 7,2016

1.      The number of food related death in America is about­­­­­­­­­­­­­­­­­­­ ___________________________

2.      What is the most important factor in food safety ________________________________

3.      Certain people in our society fall ill  quickly from bad  foodhandling practices, they are referred to as the: YOPI who are these people

     Y___________________________________________

O ___________________________________________

P ____________________________________________

I ____________________________________________

4.      There are several types of food that require extra handling for the YOPI population they are:

____________________________________________

____________________________________________

____________________________________________

____________________________________________

Why is it important to practice safe sanitation?

______________________________________________

_____________________________________________ 

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

1.     The number of food related death in America is about­­­­­­­­­­­­­­­­­­­  3,000 or 4,000

2.      What is the most important factor in food safety  CLEANLINESS OR HAPPINESS

3.      Certain segments of the population are prone to falling ill from improper foodhandling practices, they are referred to as the: YOPI

A) YOUNG CHILDREN UNDER 5, OLD DOGS, POOR PEOPLE, IMMATURE     PEOPLE

B) YOUNG CHILFREN UNDER 5, OLDER PEOPLE 65 AND OLDER, PREGNANT WOMEN, IMMUNUE COMPROMISED PEOPLE

4.  There are several types of food that require extra handling for the YOPI population they are:

A) RAW OYSTERS, UNDERCOOKED EGGS AND MEAT, UNPASTEURIZED MILK AND JUICE, SPROUTS

B) RAW POTATOES, HARDBOILED EGGS, MILK ,JUICE, SPROUTS

Why is it important to practice safe sanitary procedures?

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 

Temperature control

Welcome to Culinary Arts.
Where we are professional everyday. All day.


Homework for January 6, 2016

Level 1, 2 &3

Place the correct answer in the blank spaces



a) 135F              b) 41F - 135F             c)2hors        d) 4hours    e)  41F   f) probe thermometer

f) bottom shelf              g) hot food

1.     The danger zone area is between ­­­­­­­­­­­­­­­­­­­ ___________________________

2.     Food must not remain in the “danger zone” for no longer than _____________________________

3.     Hot food must be held at ________________________________

4.     Cold must be held at ____________________________________

5.     The best way to check the temperature for the correct internal temperature of food  is to use a  _________________________

6.     Never mix cold foods with ______________________

7.     Raw meat must be stored on the ___________________ shelf.

8.     Cool food from 71F to below 41F in _______________hours

All homework must be signed by  a parent_________________________________

Comments__________________________________________

Proper personal hygiene

Welcome to Culinary Arts.
Where we are professional everyday. All day.


Homework for January 5, 2016

Name __________________________________________________date___________________

level 2 &3

Read the scenario about Randall an underline the errors he and his manager made

Randall is a foodhandler at a deli. It is 7:47 a.m., and he has just woken up. He is scheduled to be at work and ready to go by 8:00 a.m. when he gets out of bed, his stomach feels queasy. He blames that on the beer he had the night before. Fortunately, Randall lives only five minutes from work. Despite this, he doesn’t have enough time to take a shower. He grabs the same uniform he wore the day before when prepping chicken. He also puts on his watch and several rings.Randall does not have luck on his side today. On the way to the restaurant, his oil light comes on. He is forced to pull off the road and add oil to his car. When he gets to work, he realizes he has left his hat at home. Randall is greeted by an angry manager. The manager puts Randall to work right away, loading the rotisserie with raw chicken. Randal then moves to serving a customer who orders a freshly made salad. Randall is known for his salads and makes the salad to the customer’s approval.

The manager ask Randall to take out the garbage and then make potato salad for the lunch-hour rush. On the way back from the garbage run, Randall tell the manager that his stomach is bothering him. The manager, thinking of his staff shortage, ask Randall to stick it out as long as he can. Randall agrees and gets out the ingredients for the potato salad. Then he heads to the restroom in hope of relieving his symptoms. After quickly rinsing his hands in the restroom, he finds that the paper towels have run out. Short of time, he wipes his hands on his apron.

Later, Randall cuts his finger while making the potato salad. He bandages the cut and continues his prep work. The manager then tells Randall to clean the few table in the deli that are available for customers. He puts on a pair of single use gloves and cleans and sanitizes the tables. When finished, Randall grabs a piece of chicken from the rotisserie for a snack. He takes the chicken with him to the prep area, so he can get back to making the potato salad.

All homework must be signed by a parent___________________________________________

Comments_____________________________________________________________________

*********************************************************************************

Name __________________________________________________date___________________

Level 1

Read the scenario about Randall an underline the errors he and his manager made

Randall is a foodhandler at a deli. It is 7:47 a.m., and he has just woken up. He has to be at work  by 8:00 a.m. when he gets out of bed, his stomach feels queasy. Fortunately, Randall lives only five minutes from work. He doesn’t have enough time to take a shower. He puts on the same uniform he wore the day before when prepping chicken. He also puts on his watch and several rings.  When he gets to work, he realizes he has left his hat at home. Randall is greeted by an angry manager. The manager puts Randall to work right away, loading the rotisserie with raw chicken. Randal then moves to serving a customer who orders a freshly made salad. 

The manager ask Randall to take out the garbage and then make potato salad for the lunch-hour rush. On the way back from the garbage run, Randall tell the manager that his stomach is bothering him. The manager ask Randall to stick it out as long as he can. Randall agrees and gets out the ingredients for the potato salad. Then he heads to the restroom in hope of relieving his symptoms. After quickly rinsing his hands in the restroom, he finds that the paper towels have run out. He wipes his hands on his apron.

Later, Randall cuts his finger while making the potato salad. He bandages the cut and continues his prep work. The manager then tells Randall to clean the few table in the deli that are available for customers. He puts on a pair of single use gloves and cleans and sanitizes the tables. When finished, Randall grabs a piece of chicken from the rotisserie for a snack. He takes the chicken with him to the prep area, so he can get back to making the potato salad.

All homework must be signed by a parent___________________________________________

Comments_____________________________________________________________________