Intro to Culinary Arts Management-Section 1 Assignments

https://www.youtube.com/watch?v=hbMsaLzaiDo



Once you have completed the video please complete the test. You must turn in via GC TODAY!!!

Click on the link below to start the game

On Friday we discussed how to follow directions & different parts of a recipe. 


What is a Recipe? A recipe is a set of instructions for cooking. Properly written recipes allow for easy completion of the desired dish.



What are the different parts of a recipe/ What needs to be included in the recipe so that is easy to follow along? 


Yield (number of servings)
Ingredients including measurements - this can be used as your shopping list.
Time and temperature - How long at what temperature?
Container size and shape - What container (pot, pan, bowl, baking dish, etc and shape)
Step by step directions - Written in sequential order. Directions can be written in two ways; in paragraph form or numerical form.
View the chicken almond  recipe & identify the different parts of the recipe. 
Highlight each part of the recipe. 


For the Chicken salad - please identify what items are missing from the recipe. 
For the Chicken - Almond stir fry  highlight the different parts of the recipes.

please complete quiz

Please read & watch the YouTube video. This is a continuation of the conversation that we started yesterday.


According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million people get sick from foodborne-related diseases each year, with 128,000 of them needing hospitalization. Keeping food at a proper temperature is one of the most important things a food handler can do to prevent bacteria that cause foodborne illness from growing rapidly. Leaving certain foods out for a long time in certain temperatures creates conditions for bacteria to grow, sometimes to dangerous levels. Limiting how long foods spend in growth-promoting temperatures minimizes the risk of someone getting sick. This unit will cover which foods are most at risk for harboring pathogens, how to control time and temperature to minimize bacterial overgrowth, and the proper way to take the temperature of foods throughout the food preparation process.


eFoodHandlers Basic Food Safety Chapter 3: Temperature Control video: https://www.youtube.com/watch?v=0dL9et91nJA



eFoodHandlers Supplemental Video: How to Use a Thermometer: https://www.youtube.com/watch?v=PWX4Bgwzl-U

While in the kitchen we have heard of tons of do's and don't... "My gma or my mother always does this", "you must never, or you must". 
Here are a list of some of the most common of those mistakes & why they should be avoided in the kitchen. 

https://youtu.be/TCVTOa01uN8


On the other hand, there are tons of tricks and shortcuts to help save time. 


https://youtu.be/w8KKapAa8OU



Once we get into the kitchen there are the right and wrong way to measure each type of ingredients. I know that you guys get so excited in the kitchen that you will just grab anything. Let's take a moment to appreciate the correct tools for the job. The more that we take notice of the correct tools, the less mistakes will be made. 


https://youtu.be/w5iNNFC8MoI

****EDIT****  I have added a more updated version of chapter 10 from professional kitchen. Continue working on your knife skills chapter!


We will break down the different parts of the knife. I know that everyone got a basic introduction of a knife, we need to break down the different aspects of the knife. How to cut & use the knife correctly. 
Consider this your refresher course. 


https://youtu.be/NlnOsnr94qM

https://youtu.be/F1fKNkqF64s

https://youtu.be/FNuV7lg6jgg



Please fill out the paper work at the end of the knives and cutting text chapter & submit your work in google sheets.

You may also use the internet or print media to access information.


Example of completed thermometer : 
https://cdn-00.cteonline.org/resources/images/c1/c184136a/c184136aae6efd849fbbfdff76a2e79dd7260d2f/partiallycompletedthermometeractivity.jpg


Please view the food safety power point 1st.

Everyone has either gone grocery shopping & will start eating from the new items that are in the fridge - nothing like buying a new gallon of milk and we just leave that corner of milk (that was yesterday) in the fridge for another week or 2. What happens to it - we finally find it and the carton is swollen, the lid is on tight, we open it up and you hear the escape of the gases (eeeww). The smell is horrendous and it looks like chunky yogurt. All of this could be avoided if we would have rotated our food. Making sure that all the stuff we had previously purchased and were using continues to be used before tapping into the newer items.

Statistically, restaurants are hazardous places to work , and this video will point out a few of the dangers inherent in restaurant work, and techniques to help minimize the danger.



https://youtu.be/t1a60SeJ9Es



1. What areas of a restaurant are particularly hazardous, and why?



Create a workplace-ready poster on restaurant safety - Pick a topic from the list below:
Lifting and Carrying
Preventing Burns
Ladder Safety
Avoiding Slips and Falls
Fire Extinguishers - Types and Use
Safe Driving


You may either work independently or team up with one other class member. ALL TOPICS MUST BE USED
You can hand draw your posters, or you can have them computer generated,

Fill in the chart with the information that it is requesting. You are allowed to work in groups with a partner. but each of you Must turn in your own work for credit. Ask someone to print off sheet.

Read the files attached & then  take your quiz.

Please respond.

Please add a short power point introducing yourself to the class! 
Short & Sweet - & to the point

What are some expectations that you have for this class? 
Do you see yourself having a career in culinary arts?
Would you like to be apart of catering events at different locations?
Do you have the availability to stay after school to assist with the different catering events?
Are you interested in fundraisers for the school year?
What are 2 examples of fundraisers that you would like to participate in this school year?
Are you able to give 110% of yourself to make sure that every thing that you attempt this year is your best effort?
What are 2 areas in the kitchen that you would like to accel in this year?
What is one area of the kitchen that you are most looking forward to get to participate in?

Please put in a google document & turn in.