Mrs. Howard’s American Cuisine Calendar MP 1 15-16

All lessons and due dates are subject to change at any time.

Monday / Tuesday / Wednesday / Thursday / Friday
Day 1Aug. 31
  • Introduction to Course (PPT?)
  • Syllabus/Packet/Procedures
  • How to access School Wires
  • Getting to Know You Activities – Find the Fibs & My life is like a/an… (tool) because…
  • Complete Tool Identification Activity in pkt. in kitchen groups.
  • Go over all answers.
HW: Get packet signed by Day 3 / Day 2 Sept. 1
  • Check for signatures, due day 3.
  • Assign Seats
  • Go over pkt. pg. 4 for abbrev. and equiv.
  • Review safety information from packets. Pkt. pg. 3
  • Show History of American Cuisine Video, st. complete note sheet in pkt. Go over answers.
  • Complete how to measure pkt. pg. using text.
All this will be on Intro Test on Day 11and on the final exam.
Start list on board showing pages on test. Add to it each day. / Day 3 Sept. 2
  • Check for signatures, due today
Go through Knife SkillsPPT take notes on knives and techniques on pkt.pg. ___.
  • Kitchen Safety and Sanitation video, pkt. pg. 16. DiscussMindful Eating
MESSAGE - paying attention to your food will help you enjoy it more and maybe eat less.
All this will be on Intro Test and on the final exam. / Day 4 Sept. 3
Check for late signatures.
  • Review knife skills from yesterday.
  • Start Intro Lab Procedures with Intro Lab PPT finish tomorrow before lab.
Pre Lab: Review knife skills and safety.
Lab: Have all st. dice ¼ onion and mince 1 glove garlic. Save in freezer for future use. Mini Lab - Veggie Dip for tomorrow’s veggie cutting lab.
Post Lab: Bag and tag all veggies for future use and discuss how it’s easier to prep a bunch of things first and freeze to use for later.
All this will be on Intro Test and on the final exam. / Day 5 Sept. 4
Check for late signatures.
Pre Lab: Review knife skills and dangers.
  • Review terms in pkt. Go over all techniques and terms for lab with Veggie Cutting PPT.
Lab - Cutting Veggies: Pass out group sheet, each st. completes the sheet for their task. Have each st. cut the veggies in front of me for accountability. Present all veggies and dip on platter before eating. Bonus for best one.
Post Lab: Discuss making dips and dressings rather than buying – fresher, better, healthier.
All this will be on Intro Test and on the final exam.
Sept. 7
Labor Day – No School / Day 6 Sept. 8
Library – Computer lab for whole block
Additive Research time for video project
HW: Complete Additive poster. Due Day 7 by end of class. / Day 7 Sept. 9
Library – Computer lab for whole block
Additive Research time for video project
All Additive Video assignments must be in my drop box by the end of class today. These will presented later in the course. St. will have to know them for the final.
  • All this will be on Intro Test and on the final exam.
Intro Test is on Day 11. / Day 8 Sept. 10
Show first 4 additive videos, st. take notes in packet.
  • Go through PPTs for Baking/ Recipe Info. St. complete note sheets in pkt.
Pre Demo: Go over pkt. pg. __; that needs to be filled in during demo.
  • Complete pg. 9 for measuring using text.
Measuring Demo - Breakfast Puffs, Show all measuring techniques. Review steps for measuring dry, liquid and solid in pkt.
Post Demo: Go over answers for demo. Info on tests.
  • Read recipe skills info on text pgs. 225-227, ans. ques. #1-4, pg. 227 in pkt. on bottom of pg. 11. COLLECT to grade – first pkt. grade.
  • All this will be on Intro Test and on the final exam.
HW: Bring in 3 food products, need whole package/label. Due Day 11. / Day 9 Sept. 11
Pre Lab: Review all lab procedures and front table clean up procedures, including showing all food before eating and independence during lab. Read and follow all directions and check each other, it’s a team effort.
Everyone needs to read recipe before beginning and assign jobs every time. I will ask.
Lab – 3 kinds of muffins - SHAREWhile they bake, clean up all dishes.DONATE EXTRAS
Post Lab:Write cooking reflection in pkt. on pg. ___.
Reminder- Intro Test is on Day 11
HW: Bring in 3 food products, need whole package/label. Due Day 10.
Sept. 14
Rosh Hashanah –
No School / Day 10 Sept. 15
Show next 4 additive videos, st. take notes in packet.
Show Food Labels Video (15m in.) st. write 10 notes from video; turn in for credit.
  • Complete first part of Comparing Food Labels Worksheet
  • Intro food label graphing activity. Project will be completed today and, if time, will be presented.
  • St. will present graphs when called upon.
  • Create graph.
Reminder- Intro Test is on Day 11
Continue sharing Additive poster assignment. / Day 11 Sept. 16
  • 5– minute study time
Review game (PPT Jeopardy) time – each st. chooses a ques. to ans. Participation points awarded for correct responses.
Intro Test – Library - computer lab ½ block.
  • Keep working on graph. Graphs need to be finished by middle of block.
  • Start to present the graphs
Report on the following:
  1. Name products and give 2 pieces of info about each.
  2. Explain healthiest product, give 2 reasons.
  3. Explain unhealthiest product, give 2 reasons, include reference to additive info.
  4. Explain (each person) what you have learned from doing this project.
  5. Discuss how this information should/could influence what foods st. choose every day.
Message: pay attention to what you put in your mouth, eat as much whole food as possible and limit packaged foods. / Day 12Sept. 17
Show next 4 additive videos, st. take notes in packet.
Pre Demo: Go over all techniques and terms for lab with Northeastern PPT. St. write notes in pkt. Must be accurately filled in for each section.
Demo – Shepherd’s Pie
Discuss the heaviness of a meal like this, why It would be good for the region. Would anyone make either dish at home and why?
Meanwhile, st. who need to take retest will do so separately, wait for grade.
Post Demo: Write a reaction to the dish. Write reflection in pkt. on pg. __ with demo notes. / Day 13Sept. 18
Pre Lab: Go over all techniques and terms for lab with NE PPT. St. write notes in pkt.
First team with ready dough, I knead and show how to make pretzel.
Lab – Philly Soft Pretzels st. need to demonstrate kneading/ rolling/shaping of pretzels. DONATE EXTRAS
Post Lab: Write cooking reflection in pkt. on pg. ___.
Day 14Sept. 21
Pre Lab: Go over all techniques and terms for lab with NE PPT. St. write notes in pkt.
  • Explain ½ class lab procedure – ½ class makes one dish the other ½ makes the other and then dishes are presented and shared with the other side of the room.
Lab – Red side makes 8 small Whoopee Pies, Green side- make Potato Bacon Chowder
DONATE EXTRAS
Post Lab: Write cooking reflection in pkt. on pg. __. / Day 15Sept. 22
Show next 4 additive videos, st. take notes in packet.
Intro South by making sweet potato fries or grits for st. Talk about mindfully eating it to really taste and savor the flavor and texture.
  • Show PPT for Southern Info.
  • St. write notes in pkt.
  • Show Etiquette Hotline Video, st. fill in wkst. in pkt. Info will be on final.
  • St. will be setting table from here on out for eating. Use all plates and utensils nec. No using tin foil or paper towels for plates or eating with your hands.
/ Sept. 23
Yom Kippur
–
No School / Day 16 Sept. 24
Pre Lab: Go over all techniques and terms for lab with Southern PPT. St. write notes in pkt. Show Alton Brown’s Flour Power: The Dough Also Rises Section DVD. We’ll be doing a lot with baked goods, so you need to understand the why’s of baking techniques. Write 10 notes from the video for successful baking tips.
Lab –Sausage Gravy & Biscuits and Sweet Potato Pancakes
DONATE EXTRAS
Discuss difference in mouth-feel and flavors for these recipes compared to Northeastern recipes.
Post Lab: Write cooking reflection in pkt. on pg. ___. / Day 17Sept. 25
Pre Lab: Go over all techniques and terms for lab with Southern PPT. St. write notes in pkt.
Lab –2 Kitchens make Shrimp & Grits, 2 Kitchens make Crab Cakes, 2 Kitchens make BeignetsDONATE EXTRAS
Discuss the dish, why it represents the region. Would anyone make this dish at home and why?
Post Lab: Write cooking reflection in pkt. on pg. ___.
Day 18Sept. 28
Show next 4 additive videos, st. take notes in packet.
  • Intro all Midwestern info using PPT. St. take notes in pkt.
  • Show Farm to Tableand st. complete note sheet.
Go over notes taken. / Day 19Sept. 29
Pre Lab: Go over all techniques and terms for lab with MidwestPPT. St. write notes in pkt.
Lab – Green side - Farmer’s Breakfast & Red side Buttermilk PancakesDONATE EXTRAS
Discuss the dish, why it represents the region. Would anyone make this dish at home and why?
  • Post Lab: Write cooking reflection in pkt. on pg. ___.
/ Day 20Sept. 30
Show next 4 additive videos, st. take notes in packet.
  • Show Amazing Grains Video (20 min.) and st. complete wkst. in pkt.
Lab –Red Side Pierogis, eat today, Green Side – Apple Pie, eat tomorrow / Day 21Oct. 1
Pre Lab:
Go over all techniques and terms for lab with MidwestPPT. St. write notes in pkt.
Lab –Red Side Chicken Pot Pie, Green Side – Vegetable side dishes
DONATE EXTRAS
Discuss the dish, why it represents the region. Would anyone make this dish at home and why? / Day 22Oct. 2
Pre Lab:
Go over all techniques and terms for lab with MidwestPPT. St. write notes in pkt.
Lab –Red Side - Baked Mac & CheeseGreen Side – Sour Cream Chocolate CakeDONATE EXTRAS
Discuss the dish, why it represents the region. Would anyone make this dish at home and why?
  • Post Lab: Write cooking reflection in pkt. on pg. ___.

Day 23Oct. 5
  • Intro Healthy Dessert Competition, hand out directions, pick groups, and complete recipe search. Review what makes a good recipe; be careful of what you find of the internet.
  • Find a recipe that meets all the rules. Get basic supplies from me, extra/costly st. may bring in.
  • Discuss what makes a good recipe. All components must be present and make sense.
  • ½ block library time to search for recipe.
/ Day 24Oct. 6
  • Bag & tag all ingred. except liquids, then create shopping list. Due today. Must be accurate.
  • Place all ingred. in back pantry, and label all cold ingred. in fridge.
  • Work on nutritional statements
  • Start 3-D model if time.
/ Day 25Oct. 7
  • Finish bag and tag of ordered ingred.
  • Go over reflection requirements and reminder that is due Thurs.
Finish 3-D model of dessert for judging table. Must have whole food item represented or at least 3 3-D samples plated for presentation. / Day 26Oct. 8
Dessert Competition
Whole Block
  • Reflection due next day, first thing.
/ Day 27Oct. 9
Collect reflections.
Intro all Southwestern info using PPT. St. take notes in pkt. Give all notes for chili demo today.
Day 28Oct. 12
Collect late reflections.
Pre Demo: Go over all techniques, terms, and tools, for this recipe, st. take notes.
Demo – Chili con Carne (with meat)
  • Discuss the dish, why it represents the region. Would anyone make this dish at home and why?
Post Demo: Discuss options for cornbread.
  • Discuss options for cornbread.
HW: bring in 3 different beverage labels, NO WATER by day 33. / Day 29Oct. 13
Collect late reflections.
Pre Lab: Go over all techniques and terms for lab with Southwest PPT. St. write notes in pkt.
Lab –Red = Cornbread& Mexicali Rice, Green = Mexican Lasagna DONATE EXTRAS
Post Lab: Write cooking reflection for cornbread or rice AND chili in pkt. on pg. ___.
  • HW: bring in 3 different beverage labels, NO WATER by day 33.
/ Day 30Oct. 14
Collect late reflections.
  • Collect beverage labels. Students will work on project during and after lab.
  • Intro beverage label graphing activity with food labels students have and what’s in the pantry. See instruction sheet. Due by the end of class.
/ Day 31Oct. 15
Collect late reflections.
Show next 4 additive videos, st. take notes in packet.
Collect all labels and hold for Day 33.
  • Show Obesity in a Bottle PPT. St. fill in pkt. notes. Go over ans.
/ Day 32Oct. 16
Collect late reflections - ;ast day.
Show next 4 additive videos, st. take notes in packet.
Pre Lab: Go over all techniques and terms for lab with Southwest PPT. St. write notes in pkt.
Lab –Vegetarian Quesadillas, Tacos or BurritosDONATE EXTRAS
Post Lab: Write cooking reflection in pkt. on pg. ___
  • HW: bring in 3 different beverage labels, NO WATER by day 33.

Day 33Oct. 19
St. present graphs and give conclusions. Prepare to answer questions.
Post in hallway for all to see.
Go over all techniques and terms for lab with Pacific Coast PPT. St. write notes in pkt.
Make starter for sourdough bread. / Day 34Oct. 20
Read pgs. 636 Pac. Coast – 638 before Canada.
Ans. ques. # 2,3,& 6 in back of packet.
Show Hooked and Cooked – Alton Brown for fish info.
Stir Starter for Sourdough bread.
Tell students they may bring in items for their burgers on Day 37. Drop all items off in the morning. / Day 35Oct. 21
Pre Lab: Go over all techniques and terms for lab with Pacific Coast PPT. St. write notes in pkt.
Lab –Stir Fry LabDONATE EXTRAS Stir starter for Sourdough Bread.
Post Lab: Write cooking reflection in pkt. on pg. ___. Discuss how students can adapt this recipe.
Tell students they may bring in items for their burgers on Day 37. Drop all items off in the morning. / Day 36Oct. 22
Pre Lab: Go over all techniques and terms for lab with Pacific Coast PPT. St. write notes in pkt.
Lab – Everyone bakes Sourdough Bread & Red side makes Broccoli Cheese Soup, Green Side makes Tomato Basil SoupDONATE EXTRAS
Discuss the dish, why it represents the region. Would anyone make this dish at home and why?
Post Lab: Write cooking reflection in pkt. on pg. ___.
Reminder for items for burgers and fries Day 37.
Final Test is on Day 42. / Day 37Oct. 23
Pre Lab: Go over all techniques and terms for lab with Pacific Coast PPT. St. write notes in pkt. Discuss Fry options, crab fries, spicy fries, etc. and Burger options.
Lab – Everyone makes Burgers & FriesDONATE EXTRAS
Post Lab: Discuss how different ingredients make a difference in the taste. Write cooking reflection in pkt. on pg. ___.
Final Test is on Day 42.
Day 38Oct. 26
Bonus Surprise Lab Day
Final Test is on Day 42. / Day 39Oct. 27
Game creation for final test review.
Show PPT and all questions are due today.
Creation of game starts today and finishes tomorrow.
Final Test is on Day 42.
 / Day 40Oct. 28
Test review – 45 minutes to write review questions, 45 minutes to review in groups.
Final Test is on Day 42. / Day 41Oct. 29
Final Part 2 –Cooking
St. will complete a recipe assigned to them within one hour, plate and present the dish for grading and then share and clean everything up.
Reflection for cooking part of the final is due next day.
Final Test is on Day 42. / Day 42Oct. 30
Collect final cooking reflections
Final Part 1 – Quia Final Test, in library, 60 minutes
Discuss how the cooking section of the final works.
Day 43Nov. 2
Collect final cooking reflections, last day to turn in for credit is Day 45.
  • Prep for Iron Chef
  • Pick teams
  • Complete prep sheets
Suggest ingredients. / Day 44Nov. 3
Last day to collect late reflections for credit.
Iron Chef Competition
  • St. must use the secret ingred. and create an original dish. Judges will come in.
/ Day 45Nov. 4
  • Cleaning day. St. clean according to assigned jobs, jobs must be checked off and this is worth a double lab.
  • All items must be inventoried and painted for next MP.
Show all Iron Chef grades / Day 47Nov. 5 – Full day
  • Last day of course
  • Show all course grades w/each st.
  • Complete surveys, concluding discussion of what was learned, liked, disliked, and what st. suggest we add.