WEEK 8Learning Target:

Apply meat cookery skills by executing a marinade for Day 1 of the assigned steak recipe. Complete Ch 19 meat worksheet. Move to Test Seats (Quick test takers go to kitchen)

BREADS TESTEarly Work:

1. Copy beef cuts diagram2. Which cuts are the most tender?3. How do you make less tender cuts tender?

View Weiss Beef Factshttp://www.youtube.com/watch?v=cLdJHob7A54http://www.youtube.com/watch?v=7zW0bzDtwTM

Assignments:Day 1 Lab: marinade steakCh 19 meat worksheetEW Answers: Rib &Loin

Break down muscle by: Marinade (acid), Cut across grain, pierce, pound.---------------------------------------------------------------------------------------------

Learning Target:Apply meat cookery skills by executing Day 2 of the assigned steak recipe

Early Work: 1. What makes the difference between tender and less

tender cuts of meat?2. What is the difference between moist & dry cooking

methods?3. What are some differences between grain finished

and grass finished cattle?Assignments:

Day 2 Lab: broil & Serve.Ch 19 Meat worksheet

EW answers:1. Muscle activity & location, marbling.2. Cooking method:

a. DRY: Broil, Bake, Grillb. MOIST: Fry, Braise, Boil

Learning Target:

Apply knowledge of Vegetarian terminology & concepts by completing the Vegetarian worksheet and prepare the assigned Quinoa Recipe.

Early Work:1. Who called Quinoa the “Mother Grain”?2. What is Quinoa? 3. What kind of protein is Quinoa?

http://www.youtube.com/watch?v=nwVt2I_87q8

Assignments:1. Vegetarian worksheet2. Quinoa Lab

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Learning Target:Apply organization skills by making good use of class time to complete

the assigned poultry worksheet.

Early Work: 1. What temperature do you cook poultry?2. Identify 4 categories of poultry, and 2 examples of each.

Assignments: 1. Lab: Chili 2. Poultry reading & worksheet

4 Basic types (categories) of Poultry

Domestic Land fowl This category consists of various domesticated birds each of which is used in various farm settings. The most common type is the chicken which is used at a number of farms and commercial poultries all around the world. The next in line is the turkey, which is used more often for the cuisine and other thanksgiving purposes. Most of the chickens and turkeys are used as a mode of nutrition, while the remaining fragments are used for other purposes.

Domestic Waterfowl As the name suggests, this category includes the waterborne birds. One of the most common is the duck, which is found almost in all regions and areas of the world. Just like the turkeys, ducks are also used as cuisines and dishes. They are also mixed with a number of flavors and materials, especially when it comes to their use in the hotels and restaurants. Goose, which is also another type of waterfowl, is also used for similar purposes. Furthermore, both of them are also being used for the making a number of commercial products and medicines. Not to forget the use of these domesticated animals as edible

Game Birds Now here we have the birds, which are undomesticated and are mostly used for the purpose of hunting and thrill. As the name suggests, they are mostly hunted down and then use in various foods. Wild turkey, wild duck, wild goose and the wild pheasant are the types of birds that fall under the category. The thing which differentiates them from all others birds in the list, is the intense flavor for which they are known. Some of these birds also happen to have a much bitter taste, which is primarily due to the wild life settings in which they grow.

Other Poultry Doves and pigeons are the ones that do not fall into the other categories. They are also referred to as the squabs, primarily when they are used for the eating purposes. A number of other larger birds such as the ostrich and emu are also included in this type of poultry. The taste of the larger animals is in a number of ways closer to that of beef, which is one of the prime reasons for which the hunters love to track them down. In comparison to them, the pigeons have a smaller and short tailed body. The doves on the other hand have a thicker body and long beak. All these wild birds vary in their body type and their usage.

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Learning Target: Apply meat cookery skills by executing the assigned poultry recipe.

Early Work: Preheat oven 350 degrees F. (convection convert)1. Identify at least 5 retail poultry cuts?2. How many servings do you get per pound of boneless/ground poultry?3. How many servings do you get per pound of bone in poultry?

Assignments: 1. Lab: Crispy Chicken Parmesan 2. Poultry worksheet DUE

 WEEK 9Learning Target:

Investigate the anatomy of an Egg by completing the chapter 18 worksheet, watching video.

Early Work: 1. Draw & Label Egg Diagram2. Watch Video/s

Anatomy of an Egg Videohttp://www.youtube.com/watch?v=BjDQ8QXB7cg

Willamette Egg Farmshttps://www.youtube.com/watch?v=bXf240jpTI8

Assignments:1. Ch 18 Egg worksheet

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http://www.pysanky.info/Eggs/Anatomy.html

1. Shell2. Outer Membrane3. Inner Membrane4. Chalaza5. Exterior albumen6. Middle albumen7. Vitelline membrane8. Nucleus of pander9. Germinal Disk10. Yellow yolk11. White yolk12. Internal albumen13. Chalaza

14. Air cell15. Cuticle

Learning Target: Apply culinary skills to produce a Dutch Baby Pancake by following the

assigned recipe.

Early Work: Preheat oven, explain seasoned cast iron skillet1. A (type) __________ batter is used to make pancakes and waffles. 1:1 dry to liquid ratio

2. Types of Leavening Agents:Chemical – ______________&_______________Biological - ______________Mechanical – _____________&______________Other Natural – __________ & _____________

3. How are Dutch Baby Pancakes leavened?Very cool way to separate egg yolk from albumenhttps://www.youtube.com/watch?v=iAp8pEaWB1Y

Assignments:1. Dutch Baby Pancake Lab

Early Work: Answers1. A Pour batter is used to make pancakes and waffles. 2. Types of Leavening Agents:

Chemical – Baking Powder & Baking Soda Biological - YeastMechanical – Creaming & Whisking Other Natural – Steam & Air

3. How are Dutch Baby Pancakes leavened? A combination of Mechanical and Natural. The blender integrates tiny air bubbles. The high baking temperature holds steam.

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Investigate chocolate production and apply chocolate cooking techniques by viewing “The Story of Chocolate” and following the assigned Chocolate

Covered Pretzels recipe.Early Work: 1. Why use a Double Boiler?2. How are we going to set one up for today’s lab?3. What happens when the chocolate “seizes” up?4. Why does chocolate seize?5. How do you prevent seizing of chocolate?Assignments:

Chocolate video/worksheet

Tempering chocolate video demoLAB: Chocolate Covered Pretzels

Answers: 1. Uses gentle indirect heat, keeps chocolate from burning.2. Using a medium saucepan & glass bowl.3. Chocolate clumps into a thick dull paste. 4. Dry particles in chocolate (sugar & cocoa) become moist and stick together.5. Don’t get ANY water in chocolate, don’t exceed 110 degrees.

ALMOND BARK – Vanilla & Chocolate Candy Coating

Nutrition FactsServing Size 15 GServings Per Container 45

Amount Per ServingCalories 80

Calories From Fat

40

% Daily ValueTotal Fat 4 G 6Saturated Fat 4 G 20Trans Fat 0 GCholesterol 0 Mg 0

Sodium 4 Mg 0Total Carboydrate 10 G 3Sugars 10 GProtein 0 G