Class Documents
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Additional Resources
Kitchen Verbs Serving Sizes Knives Food Borne Illnesses Part 1 Food Borne Illnesses Part 2 E. Coli Solar Cookers Grease Fires Tools and Uses (note: the "spatula" used to flip food, we call a "turner" in class) Egg Replacements Hand Washing Dishes How to Measure Equivalents Also see the 6th Grade Wheel page for more. | ||||||||||||||||||||
Weekly Agenda
SEMSETER 2
Important Due Dates
C@H Menu/Food Choices: Wednesday, March 4
C@H Outline: Wednesday, March 18
C@H Rough Draft: Wednesday, April 29
C@H Final Project: Wednesday, May 6
Cookbook: Wednesday, May 20
Wk 6: Feb 17-21
M-F: Go Play outside. Plan your menu for Cooking at Home (C@H)
Wk 5: Feb 10-14
M: Tools & Uses
T: Continue Tools & Uses
W: Finish Tools & Uses
Th: Abbreviations/Equivalents
F: Kitchen Math
Wk 4: Feb 3-7 (BOARD GAME SPIRIT WEEK)
M: Finish Nutrients
T: Dishwashing
W: Kitchen Fires
Th: Microwaves
F: Etiquette
Wk 3: Jan 27-31
M: Continue Cooking Techniques
T: Continue Cooking Techniques
W: Menu (for Cooking at Home) brainstorming
Th: Continue Cooking Techniques
F: Nutrients
Wk 2: Jan 20-24
M: No School- for extra credit, bring in proof you did volunteer work any time Jan 18-20
T: Finish presentations
W: Syllabus
Th: Bacteria
F: Cooking Techniques with Jaques Pepin- eggs, fruit, garnishes, and tools*
*Syllabus signed sheet/check due Friday January 24 (please write "NONE" if you do not have food allergies)
Wk 1: Jan 13-17
M-W: Name Tents (colorful, creative, two sided, name, period), Favorite Food Drawing (full page, colorful, neat, good use of space, name), SMART Goal Setting, Presentation Prep (answer all 4 questions on board)
*W- if you finish the above early, watch this and take notes.
Th-F: Introductory Presentations
---------------------------------------------------------------
SEMSETER 1
GET MISSING WORK TURNED IN ASAP!
Important Due Dates:
October 29- C@H menu (1st timers)
November 13- C@H outline (1st timers)
December 3- C@H Rough Draft (1st timers)
December 10- C@H FINAL PROJECT (all students; 2nd timers submitting C@H monthly log with all 4 recipes completed instead of final project)
January 8- Cookbook: All students- recipes with notes (taken in class), lab evaluations (print from the resources above), page numbers (on the table of contents and recipes), creative/colorful cover page (including full name and period number), and table of contents (with recipe titles).
Wk 21 Jan 6-10
Last week of the semester!
Cookbooks due on Wednesday. No late work accepted (we have spent SEVERAL class periods throughout the semester working on this)
Last lab: Chicken Noodle Soup (for vegetarians, omit chicken, sub veggie broth for chicken broth)
*Print work plan, evaluation, and recipe
Wks 19-20: Dec 23-Jan3
Winter Break
Wk 18: Dec 16-20
M: Cookbook completion guidelines (due Jan 8th!)
T: Leavening agents (bring empty plastic 16.9 oz water bottles and balloons- 3 per group);
W-F: Lab Sugar Cookies
*Print work plan, evaluation, and recipe
Wk 17: Dec 9-13
M-T: Leavening agents (bring empty plastic 16.9 oz water bottles- 3 per group); C@H DUE!
W: Peer grade C@H
Th-F: Lemon Souffle (bring lemons!)
*Print work plan, evaluation, and recipe
Wk 16: Dec 2-6
M-T: Work on Cooking at Home (rough draft due Tues, final due Dec 10)
W-F: Lab Brownies
*Print work plan, evaluation, and recipe
Wk 15: Nov 25-29
M-F: VACATION!
Go Play Outside. Make some food for yourself (be extra and make some for your fam). Work on your cooking at home.
Wk 14: Nov 18-22
M-F: Harvest Feast
*Print work plan and evaluation; recipes provided in class
Wk 13: Nov 11-15
M: No School
T-F: Thai Pumpkin Soup & Pumpkin Cheesecake Bars
*Print work plan, evaluation, and recipe
Wk 12: Nov 4-8
M-F: Peel, puree pumpkin, roast seeds & roast pumpkin
T: Go over outline
*Print work plan, evaluation, and recipe
W 11: Oct 28 - Nov 1
M-F: Plan, cut/carve pumpkins;
*Print recipes, work plans, and evaluations
W 10: Oct 21-25 (BLOCK SCHEDULE)
M (all classes):Fill out work plan for one pot pasta, start evaluation for one pot pasta, finish evaluation for mac & cheese
Watch Battle Chickens & Food Presentation videos, C@H assignment sheet/grading rubric handed out
T (even period classes): Knife Skills practicals (basil, garlic, tomatoes, onion, parsley)/working on C@H,
W (odd period classes): Knife Skills practicals (basil, garlic, tomatoes, onion, parsley)/working on C@H,
Th (even): Continue Knife Skills practicals/working on C@H, Lab one pot pasta
F (odd): Continue Knife Skills practicals/working on C@H, Lab one pot pasta
*Print work plan, evaluation, and recipe
W 9: Oct 14-18
M: NO SCHOOL (print out work plans and evaluations)
T: Demo
W: Sample C@H video
Th: Lab mac & cheese
F: Knife Skills practicals (basil, garlic, tomatoes, onion, parsley)/menu plan for C@H
(print out work plans and evaluations & one pot pasta recipe)
W 8: Oct 7-11
Kitchen cleaning
Knife Skills Practicals (practice and be ready to test on chiffonade, mince, cube, and dice)
Lab (print work plan and evaluation- files above): Pasta Toss
W 8: Sept 30-Oct 4
M-F: Knife Skills, Kitchen Prep
Demo: Penne Pasta Toss (bring printed recipe to class for notes on modifications)
W 7: Sept 23-27
M-F Test/Test Corrections
W 6: Sept 16-20
M-F Test Prep (it's coming... SOON!): bacteria/food borne illnesses, nutrients, manners/table setting
Demo: Penne Pasta Toss (bring printed recipe to class for notes on modifications)***postponed
W 5: Sept 9-13
M-F Test Prep: tools & uses
W 4: Sept 2-6
M-F Test Prep: safety & sanitation, food waste
W 3: Aug 26-30
M-F Test Prep: Kitchen Fundamentals
W 2: Aug 19-23
M-F name tents, favorite food drawings, goal setting, presentations
Due Friday- signed sheets & donation checks
W 1: Aug 12-16
Th & F ice breakers/introductions, syllabus
Important Due Dates
C@H Menu/Food Choices: Wednesday, March 4
C@H Outline: Wednesday, March 18
C@H Rough Draft: Wednesday, April 29
C@H Final Project: Wednesday, May 6
Cookbook: Wednesday, May 20
Wk 6: Feb 17-21
M-F: Go Play outside. Plan your menu for Cooking at Home (C@H)
Wk 5: Feb 10-14
M: Tools & Uses
T: Continue Tools & Uses
W: Finish Tools & Uses
Th: Abbreviations/Equivalents
F: Kitchen Math
Wk 4: Feb 3-7 (BOARD GAME SPIRIT WEEK)
M: Finish Nutrients
T: Dishwashing
W: Kitchen Fires
Th: Microwaves
F: Etiquette
Wk 3: Jan 27-31
M: Continue Cooking Techniques
T: Continue Cooking Techniques
W: Menu (for Cooking at Home) brainstorming
Th: Continue Cooking Techniques
F: Nutrients
Wk 2: Jan 20-24
M: No School- for extra credit, bring in proof you did volunteer work any time Jan 18-20
T: Finish presentations
W: Syllabus
Th: Bacteria
F: Cooking Techniques with Jaques Pepin- eggs, fruit, garnishes, and tools*
*Syllabus signed sheet/check due Friday January 24 (please write "NONE" if you do not have food allergies)
Wk 1: Jan 13-17
M-W: Name Tents (colorful, creative, two sided, name, period), Favorite Food Drawing (full page, colorful, neat, good use of space, name), SMART Goal Setting, Presentation Prep (answer all 4 questions on board)
*W- if you finish the above early, watch this and take notes.
Th-F: Introductory Presentations
---------------------------------------------------------------
SEMSETER 1
GET MISSING WORK TURNED IN ASAP!
Important Due Dates:
October 29- C@H menu (1st timers)
November 13- C@H outline (1st timers)
December 3- C@H Rough Draft (1st timers)
December 10- C@H FINAL PROJECT (all students; 2nd timers submitting C@H monthly log with all 4 recipes completed instead of final project)
January 8- Cookbook: All students- recipes with notes (taken in class), lab evaluations (print from the resources above), page numbers (on the table of contents and recipes), creative/colorful cover page (including full name and period number), and table of contents (with recipe titles).
Wk 21 Jan 6-10
Last week of the semester!
Cookbooks due on Wednesday. No late work accepted (we have spent SEVERAL class periods throughout the semester working on this)
Last lab: Chicken Noodle Soup (for vegetarians, omit chicken, sub veggie broth for chicken broth)
*Print work plan, evaluation, and recipe
Wks 19-20: Dec 23-Jan3
Winter Break
Wk 18: Dec 16-20
M: Cookbook completion guidelines (due Jan 8th!)
T: Leavening agents (bring empty plastic 16.9 oz water bottles and balloons- 3 per group);
W-F: Lab Sugar Cookies
*Print work plan, evaluation, and recipe
Wk 17: Dec 9-13
M-T: Leavening agents (bring empty plastic 16.9 oz water bottles- 3 per group); C@H DUE!
W: Peer grade C@H
Th-F: Lemon Souffle (bring lemons!)
*Print work plan, evaluation, and recipe
Wk 16: Dec 2-6
M-T: Work on Cooking at Home (rough draft due Tues, final due Dec 10)
W-F: Lab Brownies
*Print work plan, evaluation, and recipe
Wk 15: Nov 25-29
M-F: VACATION!
Go Play Outside. Make some food for yourself (be extra and make some for your fam). Work on your cooking at home.
Wk 14: Nov 18-22
M-F: Harvest Feast
*Print work plan and evaluation; recipes provided in class
Wk 13: Nov 11-15
M: No School
T-F: Thai Pumpkin Soup & Pumpkin Cheesecake Bars
*Print work plan, evaluation, and recipe
Wk 12: Nov 4-8
M-F: Peel, puree pumpkin, roast seeds & roast pumpkin
T: Go over outline
*Print work plan, evaluation, and recipe
W 11: Oct 28 - Nov 1
M-F: Plan, cut/carve pumpkins;
*Print recipes, work plans, and evaluations
W 10: Oct 21-25 (BLOCK SCHEDULE)
M (all classes):Fill out work plan for one pot pasta, start evaluation for one pot pasta, finish evaluation for mac & cheese
Watch Battle Chickens & Food Presentation videos, C@H assignment sheet/grading rubric handed out
T (even period classes): Knife Skills practicals (basil, garlic, tomatoes, onion, parsley)/working on C@H,
W (odd period classes): Knife Skills practicals (basil, garlic, tomatoes, onion, parsley)/working on C@H,
Th (even): Continue Knife Skills practicals/working on C@H, Lab one pot pasta
F (odd): Continue Knife Skills practicals/working on C@H, Lab one pot pasta
*Print work plan, evaluation, and recipe
W 9: Oct 14-18
M: NO SCHOOL (print out work plans and evaluations)
T: Demo
W: Sample C@H video
Th: Lab mac & cheese
F: Knife Skills practicals (basil, garlic, tomatoes, onion, parsley)/menu plan for C@H
(print out work plans and evaluations & one pot pasta recipe)
W 8: Oct 7-11
Kitchen cleaning
Knife Skills Practicals (practice and be ready to test on chiffonade, mince, cube, and dice)
Lab (print work plan and evaluation- files above): Pasta Toss
W 8: Sept 30-Oct 4
M-F: Knife Skills, Kitchen Prep
Demo: Penne Pasta Toss (bring printed recipe to class for notes on modifications)
W 7: Sept 23-27
M-F Test/Test Corrections
W 6: Sept 16-20
M-F Test Prep (it's coming... SOON!): bacteria/food borne illnesses, nutrients, manners/table setting
Demo: Penne Pasta Toss (bring printed recipe to class for notes on modifications)***postponed
W 5: Sept 9-13
M-F Test Prep: tools & uses
W 4: Sept 2-6
M-F Test Prep: safety & sanitation, food waste
W 3: Aug 26-30
M-F Test Prep: Kitchen Fundamentals
W 2: Aug 19-23
M-F name tents, favorite food drawings, goal setting, presentations
Due Friday- signed sheets & donation checks
W 1: Aug 12-16
Th & F ice breakers/introductions, syllabus
