chedder cheese biscuit production

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

Homework for October 20, 2015

Today we made cheddar cheese biscuits with garlic.

Name__________________________________________________________date___________

Homework

Level 2&3

What was the name of the recipe we made in class today?

_____________________________________________________________________________

_____________________________________________________________________________

What did you do to help your team mate make the product?

______________________________________________________________________________

What are at least four ingredients we used today to make our baked product?

______________________________________________________________________________

______________________________________________________________________________

 

Name four tools we used to bake with today         

______________________________________________________________________________________________________________

_______________________________________________________________________________________________________________

How can you use what you learnt today?

____________________________________________________________________________________________________________________________________________________________

All homework must be signed by a parent

Name__________________________________________________________date___________

Homework

Level 1

What did we bake in class today?

_____________________________________________________________________________

_____________________________________________________________________________

What ingredients did you measure? Flour was one of them. List three more

______________________________________________________________________________

What tools did you use today to measure? Measuring cup was one of them. List three more

______________________________________________________________________________________________________________

_______________________________________________________________________________________________________________

How can you use what you learnt today?

____________________________________________________________________________________________________________________________________________________________

All homework must be signed by a parent

Biscuits

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

Homework for October 19, 2015


In class to day we talked about biscuit. We discussed places that provide biscuits on their menus and the different types of biscuits made. W also discussed the different types of methods.

Level 2 &  3

Using the words provided place in the correct space

1. shortening(fat)        B) dry ingredients          C) flour                     D) liquids

E) well                          F) blended                      G)liquids                  H) breadcrumbs

Biscuit Method

1. Sift together the __________________________________ in a large bowl.
2. Cut in the _______________________into the _____________________ until the mixture looks like the size of peas or course_________________________.
3. Make a _______________________ in the center of the
4. ________________________________, as in the muffin method and add the _______________________________. Stir just until the ingredients are ________________________and forms a soft dough

All homework must be signed by a parent

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

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

Name________________________________________________________date _____________________

level 1

Using the words provided place in the correct space. the beginning of each answer has been provided for you.

1. shortening(fat)        B) dry ingredients          C) flour                     D) liquids

E) well                          F) blended                      G)liquids                  H) breadcrumbs

Biscuit Method

1. Sift together the _d_______________I__________________ in a large bowl.
2. Cut in the ___f____________________into the _______f______________ until the mixture looks like the size of peas or course_____b____________________.
3. Make a ____w___________________ in the center of the _____d_________i__________________, as in the muffin method and add the ___l____________________________. Stir just until the ingredients are ___b_____________________and forms a soft dough

All homework must e signed by a parent

Scone Production

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for October 14, 2015

Today in class students worked as a group to make scones. Answer the questions based on what we did in class today. 

Name__________________________________________________________date___________

Homework

Level 2&3

What was the name of the recipe we made in class today?

_____________________________________________________________________________

_____________________________________________________________________________

What did you do to help your team mate make the product?

______________________________________________________________________________

What are at least four ingredients we used today to make our baked product?

______________________________________________________________________________

______________________________________________________________________________

 

Name four tools we used to bake with today         

______________________________________________________________________________________________________________

_______________________________________________________________________________________________________________

How can you use what you learnt today?

____________________________________________________________________________________________________________________________________________________________

All homework must be signed by a parent

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

Name__________________________________________________________date___________

Homework

Level 1

What did we bake in class today?

_____________________________________________________________________________

_____________________________________________________________________________

What ingredients did you measure? Flour was one of them. List three more

______________________________________________________________________________

What tools did you use today to measure? Measuring cup was one of them. List three more

______________________________________________________________________________________________________________

_______________________________________________________________________________________________________________

How can you use what you learnt today?

____________________________________________________________________________________________________________________________________________________________

All homework must be signed by a parent

Culinary Arts Quiz Review

Welcome to Culinary Arts

Where we are professional everyday. All day

Homework for October 13, 2015

Students were given a quiz and asked to redo the quiz questions 

Name_______________________________date________________

level 2 &3

1.     Used to measure milk, water, or oil. What am I?. a)     Liquid measuring cup b)    Scale c)     Funnel d)    Spatula 2.     Which of the following is listed from SMALLEST to LARGEST? a.     ½ tsp b.     ¼ tsp c.     1 tsp d.     1 tbl 3.     What are two chemical leaveners a.     Baking soda and yeast b.     Baking powder and baking soda 4.     Chemicals can be stored next to the stove a.     True b.     False 4 cups=32 oz a.     True b.     False 6.Which of the following is NOT required to be written in a recipe? a.     Ingredients & amounts b.     Information about time & temperature c.     Step-by-step directions d.     Nutritional information
7. The abbreviation for tablespoon is tbl
a.     True
b.     False
8.The person whoPrepares pastries & desserts as well as bread and other baked goods.is called the
a.     Pastry Chef
b.     Sommelier
9.The second in command in the kitchen and reports directly to the executive chef ? A. Sous Chef B. Sommelier 10 Which of the following does not belong? When washing your hands, you should: A. Scrub your wrists B. Use luke-warm water C. Remove the dirt from under the nails D. Use your towel to turn off the faucet
11.Which of the following pieces of equipment is considered a Chef's best friend? a.     Wooden Spoon b.     Chef's knife 12.Which of the following is NOT microwave safe? a.     Glass plate with grilled chicken b.     Paper plate with pizza c.     Bowl of chili covered with aluminum foil d.     Ceramic cup of cocoa 13.To mix using a circular motion, going round & round until batter blended is called? a.     Whip b.     Cream c.     Blend d.     Stir
14.Which of the following is NOT microwave safe? a.     Glass plate with grilled chicken b.     Paper plate with pizza c.     Bowl of chili covered with aluminum foil d.     Ceramic cup of cocoa 15.Dull knives are less likely to cause cuts than sharp ones. a.     True b.     False 16.The abbreviation for quart is qrt a.     True b.     False 17 . What is the correct way to measure liquids? a.     Look at the dry measuring cup at eye level and check b.     .Look at the measuring cup from above 18.Which of the following is NOT a basic baking ingredient a.     Flour, sweetner, ginger, vanilla extract b.     Sweetner, flour, fat,liquid All homework must be signed by a parent +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Name__________________________date___________________________________date___ Culinary Arts Quiz (modified) Circle the correct answers
1.     Circle the one used to measure milk, water, or oil.
2.     How many ozs in 4 cups?________________
8oz             8oz         8ozs       8ozs
3.     What is the abbreviation for tablespoon   TBL   or     TSP
4.     What is the abbreviation for quart     QT  or   QRT

5.     Label the spoons from SMALLEST to LARGEST?

a.     ½ tsp

b.     ¼ tsp

c.     1 tsp d.     1 tbl

6.     Which of the following is used to make cakes rise

a.     Baking powder and yeast

b.     Baking powder and baking soda

 All homework must be signed by a parent