Budgeting

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


Homework for July 21

Today in class we worked on budgeting. Students with the aid of a supermarket circular, identified and priced the items of ingredients we used to make smoothies.

Name _________________________________date _______________

Homework 

Level 3

Based on what we did today in class calculate the price of the following items

Ingredients                                              quantity      cost                                                                                                                       

Butter (Fleischman brand)	4	$1.79
Milk, whole (gal)	1	$ 5.00
Half & half ( 1 qt)	1	$ 4.00
Yogurt (oikos greek)	5	$5.00
Yogurt (dannon light & fit)	5	$5.00
Stonyfield yokids 6pk	3	$ 3.49
Cheese (lg)	1	$9.99
Eggs (keyfood brand)	4	$ 4.00
Breadcrumbs seasoned	1	$2.00

All homework must be signed by a parent _________________________

Comments ___________________________________________________

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

Name _________________________________date _______________

Homework 

Level 2

Based on what we did today in class calculate the price of the following items

Ingredients                                              quantity      cost                                                                                                                       

Butter (Fleischman brand)	4	$1.79
Milk, whole (gal)	1	$ 5.00
Half & half ( 1 qt)	1	$ 4.00
Yogurt (dannon light & fit)	5	$5.00
Stonyfield yokids 6pk	3	$ 3.49
Cheese (lg)	1	$9.99
Eggs (keyfood brand)	4	$ 4.00
Breadcrumbs seasoned	1	$2.00

All homework must be signed by a parent _________________________

Comments ___________________________________________________

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

Name _________________________________date _______________

Homework 

Level 1

Based on what we did today in class calculate the price of the following items

 Ingredients                                           quantity      cost                                                                                                                       

Butter (Fleischman brand)	4	$1.79	$ 7.12
Milk, whole (gal)	1	$ 5.00
Half & half ( 1 qt)	1	$ 4.00
Yogurt (oikos greek)	5	$5.00
Eggs (keyfood brand)	4	$ 4.00
Breadcrumbs seasoned	1	$2.00

All homework must be signed by a parent _________________________

Comments ______________________________________

recipe writing

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for July 5, 2016 -August 14, 2016
level 1,2 & 3

As you know we are working on a cookbook called Summer Refreshers

we are well on our way!!!

  just a

REMINDER

Students have to type their recipes or finish what they started in class for homework.

Parents thank you for reaching out with your questions and comments. 

SLowestuart@schools.nyc.gov

Summer Cookbook Project Homework for 07/05-08/14

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for July 5, 2016 -August 14, 2016
level 1,2 & 3

Culinary Arts Summer cookbook Project HOMEWORK guidelines

Students working in teams of two will create a summer cookbook

Our class project is titled: Summer refreshers

Every week students will work on various aspects of their cookbook

The format for HOMEWORK will take on the criterion outlined.

Students will need to work collaboratively at home on a daily basis on one aspect of their project. The home work will follow what area of the cookbook each team feel they need to work on.

Monday: Students will organize their shopping list and price out their food cost

                  Determine the material list required for the recipe

                  Photograph materials

Tuesday: Students will organize their ingredients

                 Students will prep their ingredients

                 Photograph ingredients

Wednesday: students will create recipe

                        Students will fill out student evaluation sheets

                        Students will fill out recipe work sheets

Thursday: Student will type out recipe, ingredient list and organize photography

Friday: Student will recreate recipe for review and adjustment and make sure all cookbook components are set and finalized

HOMEWORK on a daily basis will be to type and/or print cookbook components that students need to complete their section of the cookbook these include:

Fill out student worksheet (additional provided below)

Fill out Recipe worksheet

This format will be followed weekly to ensure a successful completion for the cookbook

Parent please assist students in any and always to have a successful completion of their cookbook

Parent if you have questions in the coming weeks please feel free to email me at SLowestuart@schools.nyc.gov

Student Assessment Tool

Name:                                                      Date:                                          Class:                              

Team member______________________________________________________

Food Lab Grade Sheet

Evaluate yourself on your lab work.

Wore an apron and hat.
Measured correctly, using correct amounts of ingredients.
Followed the recipe directions.
Left all the dishes/ utensils clean and in their proper place.
Left counters and floors clean when finished.
Turned off stove and small hand appliances
Return sanitation bucket and dish towels to their proper place.
Returned my apron to its proper place.
Practiced safe sanitation and preparation techniques.
Worked well with my partner(s) and did my share of the assigned work.
	TOTAL

Excellent = 4 points; Good = 3 points; Fair = 2 points; Poor = 1 point.

Date ________________________________________________________________________

Title of the recipe ____________________________________________________________

This recipe is which part of the book? ____________________________________________

Original source of the recipe __________________________________________

____________________________________________________________________

Ingredients	Quantities used

Adapted from the Recipe Writer’s Handbook by Barbara Gibbs Ostmann and Jane L. Baker

Team members: _______________________________________________________________

Ingredient list	Quantity		Cost
	TOTAL