Recipe Evaluation

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Homework for May 27, 2016

LEVEL 1, 2 &3

Today in class we prepared cinnamon buns for the Debate team.
 answer the following question based on what we did today.

1. what are three ingredients we used today?

2. what are three tools we used today?

3. what was your job task?

All homework must be signed by a parent______________

comments_______________________

FOH operations: creating menus

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

Homework for May 24, 2016


Today in class we continued our discussion on creating menu, the contents of a menus and the purpose for menu creations.
Using the information provided create two menus

Level 1,  2  &3

3

   Create a menu using: pumpkin, Salmon, Cupcakes

  Create a menu using: tomatoes, lamb, ice-cream

  All homework must be signed by a parent_______

Comments_________________________________

BOH operations for Mereday Fine Dining Restaurant

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

Homework for May 18, 2016

Level 1, 2  &3

Today in class we discussed and the different restaurant jobs in the back of the restaurant (BOH)  for Mereday Fine Dining Restaurant in Naples Florida

1. What position in the kitchen does Mr. Mereday have?      Cook or Chef/ owner

2. Where is the restaurant located?        Naples  or Marco Island

3. Chef Mereday said they are a number of things that are important when cooking . List at least two

_______________________________________________________________________________

4. What type of restaurant is Mereday's?       Fine dining or Casual

All homework must be signed by a parent___________________

Comments _______________________________________

BOH: back of the house operations

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

Homework for May 17, 2016

Level 1, 2  &3

Today in class we discussed and the different restaurant jobs in the back of the restaurant (BOH) for a for a chef, dishwasher, utility(commis), cook, baker, sous chef

Any job that takes place in the back of the restaurant is called back of the house (BOH) operations.

Those jobs usually involve the a) chef, b) dishwasher, c) utility, d) cook, e) baker, f) sous chef,

The person who commands the kitchen, designs menus, oversees the execution of the kitchen and the food cost is called the _________________ 

The person who under the chef, responsible for scheduling workers and running kitchen in absence of chef        _________________________________

The person who prepares and cooks the food is called the ________________________

The person who makes the pastries, pies, breads and rolls is called the _______________________________

The person who mops, sweeps, removes the garbage and cleans the inside and outside of the restaurant called the _____________________________.

The person who cleans the dishes, utensils, pots and pans is called the ______________________


All homework is to be signed by a parent___________________

Comments____________________________________________ 

FOH operations

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

Level 1, 2  &3Homework for May 16, 2016

Based on what we learnt this week on table setting  answer the following questions

Name _______________________________________date_____________________________

Review

1.       What does FOH mean? ___________________________________________________________

2.       What does the busser do? ________________________________________________________

3.       What does the host/hostess do? ___________________________________________________

4.       What does the waiter do? _________________________________________________________

5.       What does the manager do? _______________________________________________________

6.       When eating dinner in a restaurant which is eaten first appetizer or entrée? ________________

7.       Which side are the forks place at a table setting? ______________________________________

8.       Which side are the spoons placed at a table setting? ___________________________________

9.       What are at least two types of glasses at a place setting? ________________________________

10.   Should the knife blade face the plate or should it face away from the plate? _________________

11.   Labe the place setting below

All homework must be signed by a parent ______________________________________
Comments ______________________________________________________________

setting a table

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

Level 1, 2  &3Homework for May 9-13, 2016

Based on what we learnt this week on table setting  answer the following questions

The following is a standard table setting for a three-course meal. Note the basic "outside-in" rule. The piece of flatware that will be used last is placed directly next to the whatever plate you are using.

Fill in the blank using the following: a) flatware  b)forks   c) salad

At an informal meal, all ______________ is laid on the table at one time.

Forks

Both_____________________are placed on the left of the plate. The fork furthest from the plate is for________________________. The fork next to the plate is for the dinner. (Please Note: At more __________________________where the salad is served after the main course, the order of placement is reversed.)

Fork tines may be placed downward, in the continental style, or upward, in the American style.

All homework must be signed by a parent ________________

comments________________________________

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

MAY 10 2016

Fill in the blank using the following: a) one   b)dinner plate   c) salad plate  d) bread plate  e) bread  spreader

Dinner Plate 

The _________________is placed on the table when the main course is served and is not on the table when the guests sit down.

Large plates, such as the dinner plate and luncheon plate, are laid about _____________ inch in from the edge of the table.

Salad Plate

The _________________________is placed to the left of the forks.

Dinner Knife

The dinner knife is placed on the right side, and directly next to and one (1) inch away from, the plate. The blade should face the plate. If the main course requires a steak knife, it may be substituted for the dinner knife.

Spoons

Bread Plate with Butter Knife

A small ________________is placed above the forks, above and to the left of the service plate.

The________________________is laid on the bread-and-butter plate.

All homework must be signed by a parent ________________

comments________________________________

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

MAY 11, 2016

Fill in the blank using the following: a) napkin   b)wine glass c) right  d) water glass e) four

Glassware

Usually one wine glass is used along with a water goblet. If the table setting is uncrowded, there is room to arrange glassware in any way you like, such as in a straight line parallel with the edge of the table or a diagonal line angled toward the table's edge.

Water Goblets

The _______________________is placed in a position closest to the hand, approximately 1 inch above the tip of the dinner knife.

Wine Glasses

At least one _________________should sit to the right and possibly above the water glass.

Napkins

Place the ___________________in the place setting's center, or left of the last fork.

Coffee Cups

Place a cup and saucer to the ________________________ of the place setting. The coffee spoon goes to the right of the saucer.

Cup handles are faced in the ___________________ o'clock position for easy access

All homework must be signed by a parent ________________

comments________________________________

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

MAY 12, 2016

Fill in the blank using the following: a) dessert fork  b)dessert spoon  c) right  

Dessert Spoon and Fork

At an informal meal, when two utensils are provided for dessert, the utensils are laid on the table or presented on the dessert plate.

The ______________________(or dessert knife) is laid on the table above the dinner plate in a horizontal position, handle facing right.

The ____________________is laid beneath the dessert spoon (or dessert knife), handle facing left.

The dessert utensils may also be presented on the dessert plate in the same way as formal service.

Salt and Pepper

Since more people use salt than pepper the salt shaker is placed to the ___________________________ of the pepper shaker, in a position closer to the right hand.

The placement of the pepper shaker is to the left of the salt shaker, and for added definition it is angled slightly above the salt shaker.

They are placed above the cover or between two place settings.

All homework must be signed by a parent ________________

comments________________________________

Restaurant Jobs for FOH workers

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

Homework for May 2, 2016

Name:_______________________________ Date:_______________

Level 1,2 &3

What does each person below do in the restaurant?

Name of restaurant_________________________________________

Host(ess)

Waiter 

Runner___________________________________________________

manager___________________________________________________

Cashier___________________________________________________

All homework must be signed by a parent________________________

Comments _________________________________________