label the place setting

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book: Mockingjay

Homework for May 3, 2017


level 1, 2, 3

Name _________________________________date _________



Draw and label the place setting. Use the information below

 salad knife,  bread plate, water glass, wine glass, dinner knife, dinner fork , dinner plate, napkin, bread knife,








All homework must be signed by a parent ________________________________________

Comments __________________________________________________________

Napkin folds

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book: Mockingjay

Homework for May 4, 2017


level 1, 2, 3

Name _________________________________date _________



In anticipation for tomorrow's class research the different types of napkin folds .

What are three types of napkin folds?
Please bring to class a picture of one napkin fold.


All homework must be signed by a parent ________________________________________

Comments __________________________________________________________

place settings

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book: Mockingjay

Homework for May 2, 2017


level 1, 2, 3

Name _________________________________date _________


In class today students role played the various job positions in the front of the restaurant (FOH).

In anticipation for tomorrow's class research the different types of place settings .

What are two types of place settings?
Please bring to class a picture of one place setting.


All homework must be signed by a parent ________________________________________

Comments __________________________________________________________

restaurant jobs in the FOH

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book: Mockingjay

Homework for May 1, 2017

Culinary arts                                       homework                                    chef lowe-stuart

Name:_______________________________ Date:_______________

Level 1

What does each person below do in the restaurant? one has been done for you.

Name of restaurant_________________________________________

Host(ess) ____________________________________________________

Waiter: takes the order from the customer and tell it to the person who calls the meals.

Runner___________________________________________________

manager___________________________________________________

Cashier___________________________________________________

All homework must be signed by a parent________________________
Comments ____________


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

Culinary arts                                       homework                                    chef lowe-stuart

Name:_______________________________ Date:_______________

Level 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 ____________

steps in the beef stir fry recipe

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book:  Monster

Homework for April 28, 2017

level 1


Based on the recipe we made ( beef stir-fry) explain the steps:

sesame seed oil, beef, onions, peppers, oil, soy sauce, garli

1. Heat the ___________________________________

2. Saute the ___________________________________

3. Saute the _____________________________until clear.

4. Add ___________________________,____________________________,___________________

           ____________________________________________, ______________________________

5. Add the ________________________________ and cook for 5 minutes.

6. Garnish with scallion and sesame seed.

All homework must be completed by a parent ____________________________________________

Comments ________________________________________________________________________

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
level 2


Based on the recipe we made ( beef stir-fry) explain the steps:

1. Heat the ___________________________________

2. Saute the ___________________________________

3. Saute the _____________________________until clear.

4. Add ___________________________,____________________________,___________________

           ____________________________________________, ______________________________

5. Add the ________________________________ and cook for 5 minutes.

6. Garnish with scallion and sesame seed.

All homework must be completed by a parent ____________________________________________

Comments ________________________________________________________________________

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


level 2


Based on the recipe we made ( beef stir-fry) explain the steps:

1. Heat the ___________________________________

2. Saute the ___________________________________

3. Saute the _____________________________until clear.

4. Add ___________________________,____________________________,___________________

           ____________________________________________, ______________________________

5. Add the ________________________________ and cook for 5 minutes.

6. Garnish with scallion and sesame seed.

All homework must be completed by a parent ____________________________________________

Comments ________________________________________________________________________

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

recipe identification

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book:  Monster

Homework for April 27, 2017

Level 1

Name_______________________date________________________

Recipe Evaluation

What is the name of the recipe we made?

_________________________________________________________________________________________________

What ingredients did we use?

_________________________________________________________________________________________________________

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

1_________________________________________________

2_________________________________________________

3_________________________________________________

What 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?

__________________________________________________________________________________________________________________________________________________________________________________________________

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

1_______________________________4_________________________________________________

2_______________________________5_________________________________________________

3_______________________________6_________________________________________________

What 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?

__________________________________________________________________________________________________________________________________________________________________________________________________

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

1___________________________4_________________________________________________

2___________________________5_________________________________________________

3___________________________6_________________________________________________

What 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 ____________________________________________

identify the different cuts of beef

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book:  Monster

Homework for April 25, 2017


Using the words label the different cuts of beef

 level 1: identify and fill in three cuts of beef

level 2: identify and fill in four cuts of beef

level 3: identify and fill in five cuts of beef


flank, chunk, rib plate, tenderloin, brisket, shank

 All homework must be signed by a parent __________________________________

Comments _______________________________________________________________________

what are the different cuts of meat

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book:  Monster


Homework for April 24, 2017

Name _________________________________________date____________

 Use these words to fill in the blank

Flank, USDA select, round, tenderloin

Level:1

1. What are the other two most important cuts of meat?

a) prime

b) ______________________________

2. What are two types of meat cuts?

a) _______________________

 b) ________________________

All homework must be signed by a parent_________________________

comments____________________________________________________

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

Level 2: 

1. What are the other two most important cuts of meat?

a) prime

b) ______________________________

c) _______________________________

2. What are three types of meat cuts?

a) _______________________

b)________________________

c) ________________________

All homework must be signed by a parent_________________________

comments____________________________________________________


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

 Level 3: 

1. What are the other two most important cuts of meat?

a) prime

b) ______________________________

c) _______________________________

2. What are three types of meat cuts?

a) _______________________

b)________________________

All homework must be signed by a parent_________________________

comments____________________________________________________

label the anatomy of the chicken

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book:  Monster

level 1
Homework for April 21, 2017

Label the parts of the chicken

 eye, back, tail, neck, vent, nostril, wing, beak, comb, waffles, shank, hock, abdomen

All homework must be signed by a parent______________________

Comments_____________________________________________

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

level 2

Label the parts of the chicken

 eye, back, tail, neck, vent, nostril, wing, beak, comb, waffles, shank, hock, abdomen

All homework must be signed by a parent______________________

Comments_____________________________________________

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

level 3

Label the parts of the chicken

 eye, back, tail, neck, vent, nostril, wing, beak, comb, waffles, shank, hock, abdomen

All homework must be signed by a parent______________________

Comments_____________________________________________

Handling and Storing poultry

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book:  Monster



Homework for April 20, 2017

level 1

Culinary arts          Homework                                      chef lowe-stuart                

Name___________________________________________date____________

Fill in the blanks

a) 24, running, b)1,  c) equipment, d)2,  e) surfaces

Handling and Storing poultry

1.       Wash all ___surfaces______________and ___________________ after handling poultry to avoid contamination of other foods.

2.       Never keep poultry for more than ____________________days unfrozen.

3.       It is best to use fresh poultry within ________________hours

4.       Thaw poultry in wrapper for _______ to _________ days or under ____________water

All homework must be signed by a parent________________________________________

Comments_____________________________________________

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

level  2  

Culinary arts          Homework                                          chef lowe-stuart                

Name___________________________________________date____________

Fill in the blanks

b)24, running, b)1,  c) equipment, d)2,  e) surfaces

Handling and Storing poultry

1.       Wash all ______________________and ___________________ after handling poultry to avoid contamination of other foods.

2.       Never keep poultry for more than ____________________days unfrozen.

3.       It is best to use fresh poultry within ________________hours

4.       Thaw poultry in wrapper for _______ to _________ days or under ____________water

All homework must be signed by a parent________________________________________

 

Comments_____________________________________________

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

level   3

Culinary arts          Homework                                          chef lowe-stuart                

Name___________________________________________date____________

Fill in the blanks

b)24, running, b)1,  c) equipment, d)2,  e) surfaces

Handling and Storing poultry

1.       Wash all ______________________and ___________________ after handling poultry to avoid contamination of other foods.

2.       Never keep poultry for more than ____________________days unfrozen.

3.       It is best to use fresh poultry within ________________hours

4.       Thaw poultry in wrapper for _______ to _________ days or under ____________water

All homework must be signed by a parent________________________________________

Comments_____________________________________________

Grading and Inspection of poultry

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book:  Monster



Homework for April 19, 2017

Level 1

Culinary arts  homework                                       chef lowe-stuart                 

Name________________________________________date____________

1.   Chicken must be inspected in the

A)   United States by United States department of agriculture

B)   United States department of immigration

2. The person who inspects the meat is from the?

                   A)  USDA                        B)    DENTIST

3. What are the grade for poultry? circle the correct ones

      A               D                 B                   E                 C                     

All homework must be signed by a parent______________________

Comments_____________________________________________

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

Level 2

Culinary arts  homework                                                     chef lowe-stuart                 

Name________________________________________________date____________

1.   Chicken must be inspected in the

A)   United States by United States department of agriculture

B)   United States department of immigration

2. The person who inspects the meat is from the?

                   A)  USDA                        B)    DENTIST

3. What are the grade for poultry? circle the correct ones

      A               D                 B                   E                 C                     

 Handling and storing chicken

3. Wash all________and ______ after handling poultry to avoid contamination of other foods.

           a) Equipment                   b)  surfaces               C) fruit

All homework must be signed by a parent______________________________

Comments_____________________________________________

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

Level 3

Culinary arts  homework                                                     chef lowe-stuart                 

Name________________________________________________date____________

1.   Chicken must be inspected in the

A)   United States by United States department of agriculture

B)   United States department of immigration

2. The person who inspects the meat is from the?

                   A)  USDA                        B)    DENTIST

3. What are the grade for poultry? circle the correct ones

      A               D                 B                   E                 C                     

 Handling and storing chicken

3. Wash all________and ______ after handling poultry to avoid contamination of other foods.

           a) Equipment                   b)  surfaces               C) fruit

All homework must be signed by a parent______________________________

Comments_____________________________________________

Easter bunny cake reflection

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book:  Monster



Homework for April 7, 2017
level 1
Name _______________________date ____
Today in class we decorated our Easter bunny cakes.

How was you experience creating your red velvet cake bunny?

a) fun 
b) hard work

Explain how you made the red velvet bunny

________________________________________

________________________________________

_________________________________________

All homework must be signed by a parent ______
Comments _______________________________

 +++++++++++++++++++++++++++++++++++++
level 2

Name _____________________date __________
Today in class we decorated our Easter bunny cakes.

How was you experience creating your red velvet cake bunny?

a) fun 
b) challenging

Explain how you made the red velvet bunny

________________________________________

________________________________________

_________________________________________

All homework must be signed by a parent ______
Comments _______________________________

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

level 3
Name _______________________date ____
Today in class we decorated our Easter bunny cakes.

How was you experience creating your red velvet cake bunny?

a) enjoyable
b) stressful

Explain how you made the red velvet bunny

________________________________________

________________________________________

_________________________________________

All homework must be signed by a parent ______
Comments _______________________________

Why do we celebrate Easter?

Welcome to Culinary Arts.

Where we are professional everyday. All day.
This month we are reading the book:  Monster



Homework for April 6, 2017
 level 1

Name _________________________date ____

As we approached our Easter break today in class we discussed the  relevance Easter.

We also talked about the significance  role Easter plays in the life of the Christian.

Based on our in class discussion what is the significance of Easter?

__Easter is important because______________________________

____________________________________________________
What are some of the traditions that take place during this time?

___________________________________________________

___________________________________________________
Do you celebrate Easter?
___________________________________________________

__________________________________________________
Why are we making the red velvet cake? 
__________________________________________________

__________________________________________________

What will be our final product? _________________________

All homework must be signed by a parent ___________
Comments ______________________________________

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


 level 2

Name _________________________date ____

As we approached our Easter break today in class we discussed the relevance of Easter.

We also talked about the significance  role Easter plays in the life of the Christian.

Based on our in class discussion what is the significance of Easter?
_______________________________________________________

_______________________________________________________
What are some of the traditions that take place during this time?

_______________________________________________________

______________________________________________________
Do you celebrate Easter? _________________________________
Why are we making the red velvet cake? 
_______________________________________________________
_______________________________________________________
What will be our final product?_____________________________

All homework must be signed by a parent ___________
Comments ______________________________________

+++++++++++++++++++++++++++++++++++++++++++++++
 
 level 3

Name _________________________date ____

As we approached our Easter break today in class we discussed the relevance of Easter.

We also talked about the significance  role Easter plays in the life of the Christian.

Based on our in class discussion what is the significance of Easter?

________________________________________________________

_______________________________________________________
What are some of the traditions that take place during this time?

________________________________________________________

_________________________________________________________
Do you celebrate Easter? ________________________________
Why are we making the red velvet cake? 
 _______________________________________________________
__________________________________________________________
What will be our final product?
_________________________________________________________
All homework must be signed by a parent ___________
Comments ______________________________________