This month we are reading the book Night by Elie Wiesel. In class we are studying the text When Mr. Pirzada Came to Dine
Homework for January 27, 2017
Homework FRIDAY!!! YEAH
Level 1
Name
____________________________________________________date_______________
Underline what John did wrong.
1. On
Friday, John went to work at the Fish House. After changing his clothes rinsed
hands and punched in. He took a case of frozen shrimp out the freezer to thaw
(defrost) it quickly he put the frozen shrimp into the prep sink and turned on the hot water. Then John took
several fresh whole fish out of the walk in refrigerator. He brought them back
to the prep area and began to clean and fillet. When finished, he put the
fillets in a pan and returned them to the walk-in refrigerator. He rinsed off
the boning knife and cutting board in the sink, and wipe off the work table
with a dish towel.
2.
What
are the three types of storage? Circle the correct answer
a) refrigerator b)oven c)freezer d)dry storage
3.
What
are two cooling methods? Circle the correct one
a) Ice-water bath b) half bath c)
ice-paddle
Using the
information below answer the following questions
|
Food
item
|
Color
|
Texture
|
Odor
|
Internal
cooking temperature
|
|
Fish
|
Bright red
and shiny skin
|
Flesh
springs back
when
touched
|
Mild ocean
or seaweed smell
|
145F
|
|
Meat
|
Beef cherry red
Lamb light red
Pork light pink
|
Flesh
is firm
|
No odor
|
145F
|
|
Poultry
|
Normal
creamy color
|
Flesh
is firm
|
No odor
|
167F
|
What color should fresh fish have? Circle
the correct answer
a)
Bright red b) dark red
What texture should fresh lamb
have? Circle the correct answer
a) Firm
b) soft
What should be the color of pork? Circle
the correct answer
a) right
pink b) light pink
What is the cooking temperature for
lamb? Circle the correct one
a) 167F B) 145F
What is the cooking temperature for
chicken? Circle the correct one
a) 167F B) 145F
All homework must be signed by a parent_______________________________________________________________
Comments________________________________________________________________________________________
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Level 2
Name
____________________________________________________date_______________
Underline what John did wrong.
1.
On Friday, John went to work at the Fish House.
After changing his clothes rinsed hands and punched in. He took a case of
frozen shrimp out the freezer to thaw (defrost) it quickly he put the frozen
shrimp into the prep sink and turned on
the hot water. Then John took several fresh whole fish out of the walk in
refrigerator. He brought them back to the prep area and began to clean and
fillet. When finished, he put the fillets in a pan and returned them to the
walk-in refrigerator. He rinsed off the boning knife and cutting board in the
sink, and wipe off the work table with a dish towel.
2. What are the three types of storage? Circle
the correct answer
a) refrigerator b)oven c)freezer d)dry storage
3.
What are two cooling methods? Circle the correct
one
a)
Ice-water bath b)
half bath c)
ice-paddle
4) What are the 9 steps in the flow
of food?
Purchasing, receiving,
_________________________, preparing, _______________ holding
Cooling,________________________ reheating,
__________________________
Using the
information below answer the following questions
|
Food
item
|
Color
|
Texture
|
Odor
|
Internal
cooking temperature
|
|
Fish
|
Bright red
and shiny skin
|
Flesh
springs back
when
touched
|
Mild ocean
or seaweed smell
|
145F
|
|
Meat
|
Beef cherry red
Lamb light red
Pork light pink
|
Flesh
is firm
|
No odor
|
145F
|
|
Poultry
|
Normal
creamy color
|
Flesh
is firm
|
No odor
|
167F
|
What color should fresh fish have?
Circle the correct answer
a)
Bright red b) dark red
What texture should fresh lamb
have? Circle the correct answer
a) Firm
b) soft
What should be the color of pork?
Circle the correct answer
b)
right pink b) light pink
What is the cooking temperature for
lamb? Circle the correct one
a) 167F B) 145F
What is the cooking temperature for
chicken? Circle the correct one
a) 167F B) 145F
All homework must be signed by a parent_______________________________________________________________
Comments________________________________________________________________________________________
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Level 3
Name ____________________________________________________date_______________
Underline what John did wrong.
1. On
Friday, John went to work at the Fish House. After changing his clothes rinsed
hands and punched in. He took a case of frozen shrimp out the freezer to thaw
(defrost) it quickly he put the frozen shrimp into the prep sink and turned on
the hot water. Then John took several fresh whole fish out of the walk in
refrigerator. He brought them back to the prep area and began to clean and fillet.
When finished, he put the fillets in a pan and returned them to the walk-in
refrigerator. He rinsed off the boning knife and cutting board in the sink, and
wipe off the work table with a dish towel.
2.
What
are the three types of storage?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3.
What
are two cooling methods?
_____________________________________________________________________________
________________________________________________________________________
4) What re the 9 steps in the flow
of food?
Purchasing, receiving,
_________________________, preparing, _______________ holding
Cooling,________________________ reheating,
__________________________
Purchasing, receiving,
_________________________, preparing, _______________ holding
Cooling,________________________ reheating,
__________________________
Using the
information below answer the following questions
|
Food
item
|
Color
|
Texture
|
Odor
|
Internal
cooking temperature
|
|
Fish
|
Bright
red
and shiny skin
|
Flesh
springs back
when
touched
|
Mild ocean or seaweed
smell
|
145F
|
|
Shell fish
|
Mild ocean or
seaweed
smell
|
Shell
is closed and unbroken
|
Strong
fishy smell
|
|
|
Meat
|
Beef cherry red
Lamb light red
Pork light pink
|
Flesh
is firm
|
No odor
|
145F
|
|
Poultry
|
Normal
creamy color
|
Flesh
is firm
|
No odor
|
167F
|
What color and smell should fresh
fish have? ___________________________________________
What texture should fresh lamb
have? Circle the correct answer
a) Firm
b) soft
What should be the texture and
color of pork? ___________________________________________
What is the cooking temperature for
lamb? ______________________________________________
What is the cooking temperature for
chicken? Circle the correct one
a) 167F B) 145F
All homework must be signed by a parent_______________________________________________________________
Comments________________________________________________________________________________________
