The Anatomy of a Fish

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Homework for March 30, 2016

Name________________________date____________

Homework

Level 1, 2 &3

Draw a fish and label its parts

    a)GILLS        b) EYES      C) FINS                   D) MOUTH  

E) SCALES    F) FIN         G) ANAL FIN         H) PELVIC  FIN

All homework must be signed by aparent_____________________________

Comments ______________________________________________________

fish categories and types

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Where we are professional everyday. All day

Homework for March 28, 2016

Name_______________________________________date___________

Level 1

What are the three types of fish categories?

__________________________________________________________

What are the three body types?

Level 2 &3

What are the three types of fish categories?

__________________________________________________________

What are the three body types?

What are three freshwater fish?

All homework must be signed by a parent_____________________

Comments_________________________________________________

Fried Tilapia prep

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for March 22, 2016

Today in class we prep for making Fried Tilapia. 

level 1

1. List three ingredients we used today

2. Which cooking method will we be using dry heat method or moist heat method?______________

3. List three tools we used today

Who was you partner? _____________________________

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Level 2 & 3

1. List four ingredients we used today

2. Which cooking method will we be using dry heat method or moist heat method?______________

3. List three tools we used today

4. Who was you partner? _____________________________


5. What are the steps in the breading procedure?







All homework must be signed by a parent ______________________________________________
Comments________________________________________________________________________

Standard Breading Procedure

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Homework for March 21, 2016

 Name_____________________________Date________________

Level 1, 2 & 3

Place the steps in the correct order

A. flour         b. product to be fried         c. egg wash

e. breaded product                          f. bread crumbs

 

All homework must be signed by a parent____________________________

Comments____________________________________________________

cooking methods

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Where we are professional everyday. All day

Homework for March 18, 2016

level 2 & 3

Name___________________________________________________date____________

1.     What are two types of cooking methods?

________________________________________________________________________

2. What are three types o f dry heat cooking methods?

______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

3.What are 3 moist methods used to cook food?

________________________________________________________________________________________________________________________________________________________________________________________________________________________

4.Name one food that can be steam? _________________________________

5.Name one food that can be poached? _________________________________

6.List three ingredients used to make shepherd’s pie

 7. List three tools used to make shepherd’s pie

________________________________________________________________________________________________________________________________________________________________________________________________________________________

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1.     What are two types of cooking methods?

dry heat               moist heat                 light heat

2. choose three types o f dry heat cooking methods?

bake              steam              boil           fry                sauté

3. choose 3 moist methods used to cook food?

bake              steam               boil           fry                simmer

Shepherd's Pie production

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for March 17, 2016

Name______________________________________________date_______________________

Level 1

What is the name of the recipe?_________________________________________________________

What tools did we use? ____________________________________________________________________

______________________________________________________________________________

Who was your partner? ____________________________________________________________________

What is your kitchen duty? _________________________________________________________________

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Level 2 &3

What is the name of the recipe?_________________________________________________________

List three ingredients we used today ___________________________________________________

______________________________________________________________________________

What tools did we use? ____________________________________________________________________

______________________________________________________________________________

Who was your partner? ____________________________________________________________________

All homework must be signed by a parent ________________________________________________

Comments ______________________________________________________________________________