baking pans

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Where we are professional everyday . All day

Homework for November 30, 2016

Level 1

Culinary arts homework                                       chef lowe-stuart

Name______________________________________date____________

 Use the words to fill in the blanks

a)     Angel food cake    b)spring form pan  c) pie pan       d) cake pan    e) loaf pan

f) pie pan              g) soufflé dish            h)loaf pan          i)custard cups        j) tart pan

1.      _L______________P______________ rectangular pans used for simple cakes and quick breads. These pans can be metal, glass or ceramic, with or without nonstick coating.

2.      P______________ p_______________ they have sloped sides the most common size is a 9 inch pan. They are made from aluminum, glass or earthenware.

3.      T_______________ p_________________   these are short, often with scalloped sides and removable sides. They are round, square, rectangle with a non-stick coating.

4.      _C______________ P________________ these pans range from 6-18 inches they have a non-stick coating and are made from tinned steel, aluminum, glass or silicone.

5.      __S_________________P____________these consist of a a hinged ring that clamps around a removable base.

6.      ___T________________P____________ these have a center tube of metal that conducts heat through the center of the batter. This is also called an Angel food cake pan.

7.      ___S______________D_______________ these have straight, smooth sides that are high and wide they come in sizes from 2 ounces to 2 quarts

8.      _C_________________C____________ have straight or sloped sides and includes gratin dishes, and pudding molds.

Which baking pan is also called an angel food pan?

________________________________________________________

 Which pan is used to make quick breads?

_______________________________________________________

All homework must be signed by a parent________________________

Comments________________________________________________

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

Level 2

Culinary arts homework                                       chef lowe-stuart

Name______________________________________date____________

 Use the words to fill in the blanks

b)    Angel food cake    b)spring form pan  c) pie pan       d) cake pan    e) loaf pan

f) pie pan              g) soufflé dish            h)loaf pan          i)custard cups        j) tart pan

1.       _L______________P______________ rectangular pans used for simple cakes and quick breads. These pans can be metal, glass or ceramic, with or without nonstick coating.

2.       P______________ p_______________ they have sloped sides the most common size is a 9 inch pan. They are made from aluminum, glass or earthenware.

3.       T_______________ p_________________   these are short, often with scalloped sides and removable sides. They are round, square, rectangle with a non-stick coating.

4.       _C______________ P________________ these pans range from 6-18 inches they have a non-stick coating and are made from tinned steel, aluminum, glass or silicone.

5.       __S_________________P____________these consist of a  hinged ring that clamps around a removable base.

6.       ___T________________P____________ these have a center tube of metal that conducts heat through the center of the batter. This is also called an Angel food cake pan.

7.       ___S______________D_______________ these have straight, smooth sides that are high and wide they come in sizes from 2 ounces to 2 quarts

8.       _C_________________C____________ have straight or sloped sides and includes gratin dishes, and pudding molds.

Which baking pan is also called an angel food pan?

________________________________________________________

 Which pan is used to make quick breads?

_______________________________________________________

All homework must be signed by a parent________________________

Comments________________________________________________

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

Level 3

Culinary art arts homework                                       chef lowe-stuart

Name______________________________________date____________

 Use the words to fill in the blanks

c)     Angel food cake    b)spring form pan  c) pie pan       d) cake pan    e) loaf pan

f) pie pan              g) soufflé dish            h)loaf pan          i)custard cups        j) tart pan

1.      _L____________________________ rectangular pans used for simple cakes and quick breads. These pans can be metal, glass or ceramic, with or without nonstick coating.

2.      P______________ _______________ they have sloped sides the most common size is a 9 inch pan. They are made from aluminum, glass or earthenware.

3.      T_______________ _________________   these are short, often with scalloped sides and removable sides. They are round, square, rectangle with a non-stick coating.

4.      _C______________ _______________ these pans range from 6-18 inches they have a non-stick coating and are made from tinned steel, aluminum, glass or silicone.

5.      __S_____________________________these consist of a hinged ring that clamps around a removable base.

6.      ___T____________________________ these have a center tube of metal that conducts heat through the center of the batter. This is also called an Angel food cake pan.

7.      ___S_____________________________ these have straight, smooth sides that are high and wide they come in sizes from 2 ounces to 2 quarts

8.      _C_____________________________ have straight or sloped sides and includes gratin dishes, and pudding molds.

Which baking pan is also called an angel food pan?

________________________________________________________

 Which pan is used to make quick breads?

_______________________________________________________

All homework must be signed by a parent________________________

Tools used for cutting in pastry arts

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

Homework for November 29, 2016

Name______________________________________date____________

 Use the words to fill in the blanks

a)    Pastry blender    b)biscuit & cookies cutter     c) peel

d) baking spoons          e) baking stones

 1.     _B______________S______________ used to cut soft ingredients, transferring ingredients from work surface to mixing bowl and cleaning off work surfaces.

2.     P______________B_______________used to cut fat into flour when you make a pastry dough.

3.     B_______________ & C__________________   cutters used to cut biscuits or cookies into various shapes.

4.     B________________S______________ unglazed ceramic pieces used to line oven racks. They help develop a crisp crust on bread or pizza. Bread onto baking stones and to retrieve them when they are done.

5.     P_____________________________ are large wooden or metal paddles used to slide

 All homework must be signed by a parent________________________

Comments________________________________________________

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

  

Level 2

 Culinary arts homework                                       chef lowe-stuart

Name______________________________________date____________

 Use the words to fill in the blanks

 a)      Pastry blender    b)biscuit & cookies cutter    c) peel

d) baking spoons         e) baking stones

1.     _B______________S______________ used to cut soft ingredients, transferring ingredients from work surface to mixing bowl and cleaning off work surfaces.

2.     P______________B_______________used to cut fat into flour when you make a pastry dough.

3.     B_______________ & C__________________   cutters used to cut biscuits or cookies into various shapes.

4.     B________________S______________ unglazed ceramic pieces used to line oven racks. They help develop a crisp crust on bread or pizza. Bread onto baking stones and to retrieve them when they are done.

5.     P_____________________________ are large wooden or metal paddles used to slide

 All homework must be signed by a parent________________________

Comments________________________________________________

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

Level 3

Culinary arts homework                                       chef lowe-stuart

Name______________________________________date____________

 Use the words to fill in the blanks

a)      Pastry blender    b)biscuit & cookies cutter    c) peel

d) baking spoons         e) baking stones

1.     _B______________S______________ used to cut soft ingredients, transferring ingredients from work surface to mixing bowl and cleaning off work surfaces.

2.     P______________B_______________used to cut fat into flour when you make a pastry dough.

3.     B_______________ & C__________________   cutters used to cut biscuits or cookies into various shapes.

4.     B________________S______________ unglazed ceramic pieces used to line oven racks. They help develop a crisp crust on bread or pizza. Bread onto baking stones and to retrieve them when they are done.

5.     P_____________________________ are large wooden or metal paddles used to slide

All homework must be signed by a parent________________________

Comments________________________________________________

Tools for measuring

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

Homework for November 28, 2016

level 1

Name______________________________________ date____________

 Use the words provided to fill  in the blanks that identify  the basic measuring tools used in baking

a)timer           b) measuring cup       c) scale      d) measuring spoon

 1._S____________________for measuring liquids or solids by weight

2. _M__________________C___________ used primarily to measure the volume of liquid or solid ingredients such as flour and sugar.

3. __M__________________S___________ used to measure an amount of an ingredient, either liquid or dry, when cooking.

4. ____T____________________ for measuring temperature.

All homework must be signed by a parent________________________

Comments________________________________________________

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

Level 2

 Culinary art arts homework                                       chef lowe-stuart

Name______________________________________date____________

 Use the words provided to fill  in the blanks that identify  the basic measuring tools used in baking

a)timer           b) measuring cup       c) scale      d) measuring spoon

1._S____________________for measuring liquids or solids by weight

2. _M__________________C___________ used primarily to measure the volume of liquid or solid ingredients such as flour and sugar.

3. __M__________________S___________ used to measure an amount of an ingredient, either liquid or dry, when cooking.

4. ____T____________________ for measuring temperature.

All homework must be signed by a parent________________________

Comments________________________________________________

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

Level 3

Culinary art arts homework                                       chef lowe-stuart

Name______________________________________date____________

a)timer           b) measuring cup       c) scale      d) measuring spoon

What are the basic tools needed for measuring

1.____________________for measuring liquids or solids by weight

2. ______________________________ used primarily to measure the volume of liquid or solid ingredients such as flour and sugar.

3. _______________________________ used to measure an amount of an ingredient, either liquid or dry, when cooking.

4. _______________________ for measuring temperature.

 

All homework must be signed by a parent________________________

Comments________________________________________________

How to make Sweet Potato Pie

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

Homework for November 23, 2016


                          HAPPY THANKSGIVING!!!!!!

Level 1

Name______________________________________________________date ____________

Use the words to fill in the blanks for the complete directions

a) sugar             b) milk                   c) sweet potato   d) eggs   e)nutmeg

 f) cinnamon     g) vanilla extract   h) butter

Directions

1.            In a mixer mix 2 cups canned  S________________P ___________________, add

B________________, and mix well with mixer.

2.            Stir in_S_____________________,_M__________________,__E___________________,

N____________________, _C____________________, V________________E_________

Beat on medium speed until mixture is smooth.

3.              Pour filling into an unbaked ___________________________.

4.            Bake at _____________________ degrees for _________to ____________ minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

All homework must be signed by a parent______________________

Comments ______________________________________________         

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

Level 2

Name______________________________________________________date ____________

Independent activity: Use the words to fill in the blanks for the complete directions

a) sugar             b) milk                    c) sweet potato      d) eggs       e)nutmeg

f) cinnamon      g) vanilla extract    h) butter

Directions

1.            In a mixer mix 2 cups canned_________________, add ________________, and mix well with mixer.

2.            Stir in_________________,_______________________,_______________________,

________________________, ________________________, ______________________

Beat on medium speed until mixture is smooth.

3.              Pour filling into an unbaked ___________________________.

4.            Bake at _____________________ degrees for _________to ____________ minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

All homework must be signed by a parent______________________

Comments ______________________________________________       

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

Level 3

Name______________________________________________________date ____________

Independent activity: Use the words to fill in the blanks for the complete directions

a) sugar b) milk   c) sweet potato   d) eggs   e)nutmeg

 f) cinnamon   g) vanilla extract h) butter

Directions

                                 

1.            In a mixer mix 2 cups canned_________________, add ________________, and mix well with mixer.

2.            Stir in_________________,_______________________,_______________________,

________________________, ________________________, ______________________

Beat on medium speed until mixture is smooth.

3.              Pour filling into an unbaked ___________________________.

4.            Bake at _____________________ degrees for _________to ____________ minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

All homework must be signed by a parent______________________

Comments ______________________________________________         

Five ways for preventing pies crust from becoming soggy

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

Homework for November 22, 2016

                level 1                

Name __________________________date ______________

Read the information given and answer the questions

There are five ways for preventing pies from becoming soggy. These are 1. Blind Bake, 2. Brush With Egg, 3. Brush With Chocolate, 4. Bake on a Hot Baking Sheet, 5. Keep Moisture Out.

 Blind baking: This most common way to keep pie  crust from getting a soggy is a process called blind baking.  Pie crust is pre-baked, parchment or foil and weighed down with beans and half-baked to prevent the crust from bubbling up so that it sets and crisps up before you add any wet filling.

  

Questions

1.      What are the 5 ways to prevent a soggy crust? _________________________
 
__________________________________________________________________________

 2.      What is blind baking____________________________________________________

__________________________________________________________________________

 3.      What does blind baking prevent? _________________________________________

__________________________________________________________________________

All homework must be signed by a parent______________________

Comments ______________________________________________   

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

            level 2               

Name _____________________________________________________date ______________

Read the information given and answer the questions

 There are five ways for preventing pies from becoming soggy. These are 1. Blind Bake, 2. Brush With Egg, 3. Brush With Chocolate, 4. Bake on a Hot Baking Sheet, 5. Keep Moisture Out.

Blind baking: This most common way to keep pie crust from getting a soggy is a process called blind baking.  Pie crust is pre-baked, parchment or foil and weighed down with beans and half-baked to prevent the crust from bubbling up so that it sets and crisps up before you add any wet filling.

 Brush with egg: Brush the unbaked crust with beaten egg or egg white mixed with water before adding the filling the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

Questions

1.      What are the 5 ways to prevent a soggy crust? _________________________

 __________________________________________________________________________

2.      What is blind baking____________________________________________________

 __________________________________________________________________________

 

3.      What does blind baking prevent? _________________________________________

__________________________________________________________________________

4.      What does the protein in the egg do? ______________________________________

___________________________________________________________________________

All homework must be signed by a parent______________________

Comments ______________________________________________   

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

                 level 3                 

Name ____________________________________________________date ______________

Read the information given and answer the questions

There are five ways for preventing pies from becoming soggy. These are 1. Blind Bake, 2. Brush With Egg, 3. Brush With Chocolate, 4. Bake on a Hot Baking Sheet, 5. Keep Moisture Out.

 Blind baking: This most common way to keep pie  crust from getting a soggy is a process called blind baking.  Pie crust is pre-baked, parchment or foil and weighed down with beans and half-baked to prevent the crust from bubbling up so that it sets and crisps up before you add any wet filling.

 Brush with egg: Brush the unbaked crust with beaten egg or egg white mixed with water before adding the filling the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

 Keep moisture out: Toss your fruit with sugar, let it sit for awhile so the juices start to come out, strain out those juices.

Questions

1.      What are the 5 ways to prevent a soggy crust? _________________________

 __________________________________________________________________________

 

2.      What is blind baking____________________________________________________

__________________________________________________________________________

 

3.      What does blind baking prevent? _________________________________________

__________________________________________________________________________

4.      What does the protein in the egg do? ______________________________________

___________________________________________________________________________

 

5.      Why should tossed fruit and sugar be made to sit for awhile?____________________

___________________________________________________________________________

  

All homework must be signed by a parent_________________________________________

Comments _________________________________________________________________

Recipe Evaluation:Sweet Potato Pie

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

Homework for November 21, 2016

Recipe Evaluation

 level 1

Name ____________________________________________date ________________

What is the name of the recipe we made?

_________________________________________________________________

What ingredients did we use?

1.________cinnamon________________2________________________

3.________________________________4________________________

5.________________________________6________________________

What tools and equipment did we use to make our product?

1.____mixing bowl_________________2________________________

3._______________________________4_________________________5.________________________________6________________________

  

Which part of making the product did you work on?

__________________________________________________________________

____________________________________________________________________________________________________________________________________________________________

What was the outcome of the product?

How did it taste?______________________________________

How did it look?______________________________________

Will you make this product at home?____________________________

 All homework must be signed by a parent

Comments

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

Level 3

Name _____________________________________date ____________

Recipe Evaluation

What is the name of the recipe we made?

__________________________________________________________

What ingredients did we use?

1.________________________________2________________________

3.________________________________4________________________

5.________________________________6________________________

What tools and equipment did we use to make our product?

1__________________________4___________________________

2__________________________5___________________________

3__________________________6___________________________

Which part of making the product did you work on?

__________________________________________________________

____________________________________________________________________________________________________________________________________________________________

What was the outcome of the product?

How did it taste?______________________________________

How did it look?______________________________________

Will you make this product at home?____________________________

All homework must be signed by a parent

Comments

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

Level 2

Name _____________________________________date ____________

Recipe Evaluation

What is the name of the recipe we made?

__________________________________________________________

What ingredients did we use?

1._____butter______________________2________________________

3.________________________________4________________________

5.________________________________6________________________

 

What tools and equipment did we use to make our product?

1__________________________4___________________________

2__________________________5___________________________

3__________________________6___________________________

Which part of making the product did you work on?

__________________________________________________________

____________________________________________________________________________________________________________________________________________________________

What was the outcome of the product?

How did it taste?______________________________________

How did it look?______________________________________

Will you make this product at home?____________________________

All homework must be signed by a parent

Comments

Augustin's Restaurant

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

Homework for November 18, 2016

level 2
 

Name ­­­­­___________________________________________date ______________

Read the passage and answer the questions below

Augustin’s Restaurant

Gilberto is a cook in his father’s restaurant he works from Tuesday to Saturday. His father’s name is Augustin. Gilberto mother, sister and brother work there too. They serve American food in the restaurant. Gilberto want to make and serve food from other countries.

Answer the questions below

1. Where does Gilberto work? _____________________________________________

2. What type of food does Augustin restaurant serve?___________________________

3. Who else works at the restaurant? ________________________________________

4. What is Gilberto’s job at the restaurant? ___________________________________

5. How many days does Gilberto work at Augustin restaurant? ___________________

  All homework must be signed by a parent __________________________________

Comments __________________________________________________________

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

 level 1

 Name ­­­­­___________________________________________date ______________

Read the passage and answer the questions below

Augustin’s Restaurant

Gilberto is a cook in his father’s restaurant he works from Tuesday to Saturday. His father’s name is Augustin. Gilberto’s mother, sister and brother work there too. They serve American food in the restaurant. Gilberto want to make and serve food from other countries.

Answer the questions below

1. Where does Gilberto work? _____________________________________________

2. What type of food does Augustin restaurant serve? ___________________________

3. Who else works at the restaurant? ________________________________________

4. What is Gilberto’s job at the restaurant? ___________________________________

5. How many days does Gilberto work at Augustin restaurant? ___________________

All homework must be signed by a parent __________________________________
Comments __________________________________________________________

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

Level 3

IEP GOAL ________________________________________________________

Name ­­­­­___________________________________________date ______________

Read the passage and answer the questions below

Augustin’s Restaurant

Gilberto is a cook in his father’s restaurant he works from Tuesday to Saturday. His father’s name is Augustin. Gilberto’s mother, sister and brother work there too. They serve American food in the restaurant. Gilberto want to make and serve food from other countries.

Answer the questions below

1. Where does Gilberto work? _____________________________________________

2. What type of food does Augustin restaurant serve?___________________________

3. Who else works at the restaurant? ________________________________________

4. What is Gilberto’s job at the restaurant? ___________________________________

5. How many days does Gilberto work at Augustin restaurant? ___________________

  All homework must be signed by a parent __________________________________

Comments __________________________________________________________