what classic knife cut did you make today?

Welcome to Culinary Arts.

Where we are professional everyday. All day.

This month we are reading the book:  Hiroshima

Homework for February 16, 2017


Level 1

Name ____________________________date_____________

LO: Students will be able to identify various knife cuts

Independent activity

1.   What knife did you demonstrate?

A)                        ____________________________________________

B)________________________________________________

2.   What tools did you use?  List two

a)   ________________________________________________

b)  ________________________________________________

3.   What food items did you cut today using the classic knife cuts julienne and dice ? List three

a)   ________________________________________________

b)  ________________________________________________

c)   ________________________________________________

4.   Draw one of the classic knife cuts you made today

 All homework must be signed by a parent ________________________________

Comments __________________________________________________________

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

Level 2

Name ____________________________date _____________

LO: Students will be able to identify various knife cuts

Independent activity

1.   What knife cut(s) did you demonstrate today?

____________________________________________

________________________________________________

2.   What tools did you use?  List three

________________________________________________

________________________________________________

3.

   What food items did you cut today using the classic knife cuts julienne and dice ? List three

________________________________________________

________________________________________________

________________________________________________

4.   Draw one of the classic knife cuts

 All homework must be signed by a parent ________________________________

Comments __________________________________________________________

 Level 3

Name____________________________date_____________

LO: Students will be able to identify various knife cuts

Independent activity

1.   What knife cut(s) did you demonstrate today?

____________________________________________

________________________________________________

2.   What tools did you use ?  List four

________________________________________________

________________________________________________

3.

   What food items did you cut today using the classic knife cuts julienne and dice ? List three

________________________________________________

________________________________________________

________________________________________________

4.   Draw one of the classic knife cuts

All homework must be signed by a parent ________________________________

Comments __________________________________________________________

My food pyramid

Welcome to Culinary Arts.

Where we are professional everyday. All day.

This month we are reading the book:  Hiroshima

Homework for February 13, 2017


level 1

name ____________________________________________date_____________________

1.   What is the serving size for meat? _____________

2.   What is the serving size for pasta? ______________

All home work must be signed by a parent ________________

Comments__________________________________________

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

Name __________________________________________date _______

1.   What is the serving size for milk? _____________

2.   What is the serving size for cereal? ______________

3.   What is the serving size for broccoli? _____________

All home work must be signed by a parent ________________

Comments__________________________________________

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

Culinary arts                            level 3                 chef lowe-stuart

Name ____________________________________date __________

Food group	Nutrients	Serving
Bread, cereal, rice, pasta	carbohydrates	6-11
Vegetable	Beta-carotene, vitamin C, magnesium, iron, fiber, carbohydrates	3-5
Fruit	Beta-carotene, vitamin C, potassium	2-4
Dairy: milk, yogurt, cheese	Protein, vitamins, minerals	2-3
Meat,poultry,fish,beans, Eggs,nuts	Protein, vitamin, minerals	2-3
Fat: oil, margarine,butter	Provides calories	Use sparingly

1.   What nutrients can be found in meat? _________________

____________________________________________________

2.   What is the serving size for fruit? ____________________

3.   What are two nutrient values in vegetables?____________

_______________________________________________

All home work must be signed by a parent ________________

Comments______________________________________

A part of Black History

Welcome to Culinary Arts.

Where we are professional everyday. All day.

This month we are reading the book:  Hiroshima

Homework for February 14, 2017


A PART OF HISTORY
The Mayme A. Clayton collection has helped to preserve, or save, a large part of African-American history. The text below is taken from a newspaper advertisement.
It is one of the thousands of documents included in the collection. It highlights a sad period in our country’s history. Read the document carefully, then answer the questions.

For Sale
I will sell by public auction on Tuesday of next Court, being the 29th of November, Eight Valuable Family Servants, consisting of one . . . Man, a first-rate field hand, one No. 1 Boy, 17 years of age, a trusty house servant, one excellent Cook, one House-Maid, and one Seamstress.
Jacob August, Jr. Warrenton, October 28, 1859
Printed at the News office, Warrenton, North Carolina

level 1 answer three questions

level 2 answer  four questions

level 3 answer  all five questions

ANALYZING A DOCUMENT
1. What is the date on this document?
2. Who wrote this document?
3. In which U.S. state was this document printed?
4. What is being sold?
5. Why do you think this document is part of the Mayme A. Clayton collection?

classic knife cut production

Welcome to Culinary Arts.

Where we are professional everyday. All day.

This month we are reading the book:  Hiroshima

Homework for February 15, 2017

level 1

Name ______________________date _______

1. which knife cut did we make today?
2. what tools did you use? list at least two
3. what food item did we use?

All homework must be signed by a parent

Comments

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

level 2

Name ______________________date _______

1. which knife cut did we make today?
2. what tools did you use? list at least two
3. what food item did we use?

All homework must be signed by a parent

Comments

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

level 3

Name ______________________date _______

1. which knife cut did we make today?
2. what tools did you use? list at least three
3. what food item did we use?
4. what other cut can be made from the cut we demonstrated today.

All homework must be signed by a parent

Comments

what taste buds are on your tongue?

Welcome to Culinary Arts.

Where we are professional everyday. All day.

This month we are reading the book:  Hiroshima

Homework for February 8, 2017


level 1


name _______________________________________date ________________________

1.      what are the five basic tastes:

a.       ________________________________ d) ___________________________________

b.      ________________________________e) ____________________________________

c.       ________________________________

All homework must be signed by a parent________________________________________
Comments ________________________________________________________________

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

level 2

name _______________________________________date ________________________

fill in the blanks with the words provided

a) roof   b) 2000  c)sides  d)appetitive    e)5000   f)back   g)aversive

1.      There are between ____________ and __5000___________ taste buds that are located on the back and front of the tongue.

2.      Others are located on the ______________, ________________ and _______________ of the mouth, and in the throat.

3.      Taste buds are classified as either __a______________________________ (bad) or ________________________(good).

all homework must be signed by a parent_________________________

comment _____________________________________________________

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

level 3

name _______________________________________date ________________________

fill in the blanks with the words provided

a) roof   b) 2000  c)sides  d)appetitive    e)5000   f)back   g)aversive

1.      There are between ____________ and _____________ taste buds that are located on the back and front of the tongue.

2.      Others are located on the ______________, ________________ and _______________ of the mouth, and in the throat.

3.      Taste buds are classified as either ________________________________ (bad) or ________________________(good).

all homework must be signed by a parent_________________________

comment _____________________________________________________

knife safety

Welcome to Culinary Arts.

Where we are professional everyday. All day.

This month we are reading the book:  Hiroshima

Homework for February 7, 2017

Culinary Arts Homework                                level 1                   chef lowe-stuart

Name______________________________________ date___________

KNIFE SHARPENING & SAFETY WORKSHEET

Write in the correct answer in each blank choosing from the following words:

back     burrs     chef’s     down     dull     falling     grip     many     point

purpose     sharp edge     sharpening     sink     steel    whetstone

1.  Carry a knife with a firm _g_______, with the p_________ down and the blade towards the _b_________.

2.  Never hand anyone a knife.  Put the knife _d________ and let them pick it up.

3.  To prevent cutting yourself, always cut with the __s_______e  ________, cutting away from yourself.

4.  Use a knife only for its intended _p____________________________.

5.  Do not try to catch a _f_________________________ knife.

6.  When cleaning a knife; wash and dry it on the _d_________________ side of the blade.

7.  Never leave a knife in the _s______________________, or in the dish rack.

8.  A _w________ is used to sharpen knives.

9.  Use a 20-degree angle for _s___________________________ a chef’s knife.

 10.  For trueing or honing a knife use a __s__________________________________. 

 11.  Using a steel helps to keep the blade straight and smoothes out irregularities or b____________.

 12.  An all-purpose knife used for peeling, trimming, slicing, chopping and dicing with a blade 8-12

     

         Inches long is called a _c______________________ knife or a French knife.

 

All homework must be signed by a parent ___________________________________________

Comments____________________________________________________________________

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

Culinary Arts Homework                                level 2                   chef lowe-stuart

Name______________________________________ date___________

KNIFE SHARPENING & SAFETY WORKSHEET

Write in the correct answer in each blank choosing from the following words:

back     burrs     chef’s     down     dull     falling     grip     many     point

purpose     sharp edge     sharpening     sink     steel    whetstone

1.  Carry a knife with a firm _g_______, with the p_________ down and the blade towards the _b_________.

2.  Never hand anyone a knife.  Put the knife _d________ and let them pick it up.

3.  To prevent cutting yourself, always cut with the __s_______e  ________, cutting away from yourself.

4.  Use a knife only for its intended _p________.

5.  Do not try to catch a _f_________ knife.

6.  When cleaning a knife; wash and dry it on the _________ side of the blade.

7.  Never leave a knife in the _________, or in the dish rack.

8.  A _________ is used to sharpen knives.

9.  Use a 20-degree angle for __________ a chef’s knife.

 10.  For trueing or honing a knife use a __________. 

 11.  Using a steel helps to keep the blade straight and smoothes out irregularities or ________.

 12.  An all-purpose knife used for peeling, trimming, slicing, chopping and dicing with a blade 8-12

     

         Inches long is called a _________ knife or a French knife.

 

All homework must be signed by a parent ___________________________________________

Comments_____________________________________________________________________

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

Culinary Arts Homework                                level 3                   chef lowe-stuart

Name______________________________________ date___________

KNIFE SHARPENING & SAFETY WORKSHEET

Write in the correct answer in each blank choosing from the following words:

back     burrs     chef’s     down     dull     falling     grip     many     point

purpose     sharp edge     sharpening     sink     steel    whetstone

1.  Carry a knife with a firm _g_______, with the p_________ down and the blade towards the _b_________.

2.  Never hand anyone a knife.  Put the knife _d________ and let them pick it up.

3.  To prevent cutting yourself, always cut with the __s_______e  ________, cutting away from yourself.

4.  Use a knife only for its intended _p________.

5.  Do not try to catch a __________ knife.

6.  When cleaning a knife; wash and dry it on the _________ side of the blade.

7.  Never leave a knife in the _________, or in the dish rack.

8.  A _________ is used to sharpen knives.

9.  Use a 20-degree angle for __________ a chef’s knife.

 10.  For trueing or honing a knife use a __________. 

 11.  Using a steel helps to keep the blade straight and smoothes out irregularities or ________.

 12.  An all-purpose knife used for peeling, trimming, slicing, chopping and dicing with a blade 8-12

     

         Inches long is called a _________ knife or a French knife.

 

All homework must be signed by a parent ___________________________________________

Comments_____________________________________________________

parts of a knife

Welcome to Culinary Arts.

Where we are professional everyday. All day.

This month we are reading the book:  Hiroshima

Homework for February 6, 2017

Culinary Arts Homework                           chef lowe-stuart

Name______________________________________ date___________

Using the information provided answer the questions based on your IEP levels

 Bolster - The bolster is the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.

Tang- The portion of the metal blade that extends into the handle, giving the knife stability and extra weight

Edge – The edge is the cutting part of the blade.

Spine-The top, thicker portion of the blade, which adds weight and strength

Level 1

What is the purpose of the:

1.      The bolster ______________________________________________________________

2.      The tang ________________________________________________________________

3.      The blade________________________________________________________________

Level 2

What is the purpose of the:

1.         The bolster ______________________________________________________________

2.         The tang ________________________________________________________________

3.         The blade________________________________________________________________

What is one other part of the knife you learnt today? ___________________________________

Level 3

What is the purpose of the:

1.         The bolster ______________________________________________________________

2.         The tang ________________________________________________________________

3.         The blade________________________________________________________________

4.         The spine _______________________________________________________________

What is one other part of the knife you learnt today? ___________________________________

All homework must be signed by a parent ___________________________________________

Comments____________________________________________________________________