| lab_make_up_form |
| student-lab-evaluation.doc |
| kitchen-work-plan-4.doc |
| kitchen_work_plan_5.doc |
| kitchen_work_plan_6.docx |
| cooking_at_home_project.doc |
| cooking_at_home_multi_media_project.doc |
| 2nd_timer_cooking_at_home_log.docx |
| 2nd_timer_cooking_at_home_monthly.doc |
| sg_basic_table_manners.doc |
| sg_basic_kitchen_vocabulary.docx |
| sg_table_settings.docx |
| sg_hand_dishwashing.docx |
| pumpkin_pie___crust.doc |
| bacon-green-bean-casserole.doc |
| garlic-mashed-potatoes.doc |
| cranberry-sauce-recipe.doc |
| vegetarian-gravy.doc |
| green-bean-casserole.doc |
/
Additional Resources:
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
Dishwashing Tips Video
How to Measure
Equivalents
Also see 6th grade page for more resources.
______________________________
WEEKLY AGENDA
Upcoming due dates: April 9th- Menu & Drawing, May 7- Cooking at Home Outline, May 14- C@H Rough Draft, May 21- C@H Final Project (all components)
COOKBOOK DUE MAY 29th (All the recipes we made/will make, table of contents, page numbers, notes on recipes from class, colorful/creative cover bound together).
Wk of June 3:
M: Make pesto, cut bread, shred cheese
T: Cut tomatoes, make bruschetta
W: Clean kitchens
Th: Half Day- Finish cleaning, yearbooks
F: Half Day- yearbooks
***print recipe below/plans/evaluations
THE END
Bruschetta
Ingredients:
***For dairy allergy: put all ingredients in the food processor for the pesto EXCEPT the Parmesan. Top some of the bread with the dairy free pesto and tomato and place on baking sheet.
Continue processing the pesto with the Parmesan, spread on remaining bread, top with mozzarella and tomato.
Directions:
Day 1-
Wk of May 27:
M: No School
T: Work on Cookbook
W: Cookbook due; peer grading
Th: Prep biscuits
F: Prep strawberries and whipped cream and serve strawberry shortcake
***print recipes/plans/evaluations
Wk of May 20:
M: Begin side dish unit: prepping/seasoning beets/beet greens
T: Lab- warm beet/beet greens salad with tarragon yogurt dressing; Cooking at Home due (no late work accepted)
W: Peer grading
Th: Spicy Broccoli Rabe
F: Lab. Cookbook for ALL students due on Wednesday, May 29th. No late work accepted.
***print plans/evaluations; recipes provided in class from Mad Delicious: The Science of Making Healthy Food Taste Amazing by Keith Schroeder
Treating beet stains.
Wk of May 13:
M: One Pot Zucchini Mushroom Pasta (cut recipe in half); go over recipe, complete plan/start eval
T: Rough Draft Due! Lab
W: Peer feedback on rough draft
Th: One Pan Pasta (cut recipe in half); go over recipe, complete plan/start eval
F: Lab. Cooking at Home for ALL students due on Tuesday, May 21st. No late work accepted.
***print recipes/plans/evaluations
Wk of May 6:
M: Begin pasta unit (take recipe notes in class)
T: Outline due (videos on pasta and 2nd timer skills)
W: Knife skills test
Th: Continue knife skills test & make spaghetti
F: Finish knife skills testing & make linguini
***take recipe notes in class, print work plans and evaluations
Wk of April 29:
M: Begin yeast breads: make pretzel dough (store in baggies- not sealed)***
T: Lab 7: form/bake pretzels
W: What is an outline? Come ready to take notes and work on your outline
Th: Make pizza dough (store in baggies, not sealed)
F: Lab 8: bake cheese pizza (bring in toppings of choice such as mushrooms, can of pineapple, etc)
***bring recipes, work plans, and evaluations
Wk of April 22:
M: Clean/sanitize
T: Make banana muffin batter (store in bags in fridge)
W: Lab 5: bake muffins/clean bags
Th: Muffins of choice (make batter, store in bags/fridge)- make plain, or bring mix-ins such as a cup of blueberries, chocolate chips, cheddar cheese, etc
F: Lab 6: bake muffins/clean bags
Wk of April 8:
M: Gather dry ingredients
T: Make batter (store in bags)/make soak (menu & drawing due)
W: Bake/soak
Th: Frost
F: Finalize/Compete Lab 4: Cupcake Wars revisted
Wk of April 1
M: 8th graders share out Yosemite food/Cooking at Home sample projects
T: Cooking at Home recipe search
W: Menu approval
Th: Working on menu/approval/drawing
F: Finalize menus/drawings
Wk of Mar 25 (8th graders in Yosemite*)
M: Clean
T: Gather ingredients for cookie experiment
W:Gather ingredients for cupcake/icing test (if necessary)
Th: Bake/test cookies; leavening agent experiment
F: Finalize ingredients cards, displays, recipes
(8th grade Assignment: Find two edible items in Yosemite, write them down/draw pictures of them, be ready to share your discoveries in class)
Wk of Mar 18
M: NO SCHOOL!
T: Prep ingredients, finalize display stands
W: Prep decorations
Th: Bake
F: Decorate/Present Lab 3: Cupcake Wars
Wk of Mar 11
M: Cupcake Wars Planning
T-F: Building Structures
Wk of Mar 4
M: Demo (Choose two mug cake recipes to print/make this week)
T: Lab 1: Mug Cakes (download and print a Work Plan, Student Evaluation, and 1-2 versions of the Mug Cake recipe)
W: Food Presentation
Th: Lab 2: Mug Cakes revisited
F: Cupcake Wars Planning
Wk of Feb 25
M-F: Safety & Sanitation, Test Prep/Test
Wk of Feb 18
M-F: Safety & Sanitation; Dishwashing
Wk of Feb 11
M-F: Tools & Uses; Measuring
Wk of Feb 4
M-F: Stove/Oven Use; Serving Sizes; Equivalents; Abbreviations
Wk of Jan 28
M-F: Microwave use & food borne illnesses
Wk of Jan 21
M: No School
T-F: Presentations
Wk of Jan 14
M: Drawings/name tents
T: Prepare presentations
W-F: Drawings, tents, presentations
________________________________________________________________________
Fall Semester 2018
IMPORTANT DUE DATES:
November 30: Menu
December 5: Outline
December 12: Rough Draft
December 19: Final Project
January 8: Cookbook (recipes done in class with notes, cover, table of contents/page numbers)
Wk of Jan 7
M: Demo
T: Lab 17: Sugar Cookies; Cookbooks Due
W: Cookbook (work on peer grading)
Th: Clean cubbies/kitchens
F: Clean cubbies/kitchens LAST DAY!
Wk of Dec 24- Jan 4: Winter Break
Wk of Dec 17
M: Go over recipe: Rosti
T: Work on C@H & Cookbook
W: C@H (work on peer grading)
Th: Prep potatoes
F: Lab 16
(Print out plan/eval/recipes)
Wk of Dec 3
M: Work on C@H
T: Work on C@H
W: C@H RD Due
Th: Demo 15
F: Lab 15: Spaghetti
(Print out plan/eval/recipes)
Wk of Dec 3
M: Go over recipe (make changes), steam potatoes
T: Lab 13: Potato Soup
W: C@H Outline Due (work on drafts)
Th: Demo 14 (notes on changes, steam potatoes): Corn Chowder
F: Lab 14
(Print out plan/eval/recipes)
Wk of Nov 26
M: Work on C@H
T: Demo 11 Pumpkin Pancakes; More work on C@H
W: Demo 12 Pumpkin Pasta
Th: Lab 11
F: Lab 12
(Print out plan/eval/recipes)
Wk of Nov 19
Break. Enjoy time with family & friends.
Wk of Nov 12
M: No School
T: Lab 10 HARVEST FEAST: Go over recipes/begin potato prep (cut, store in water)
W: Cook potatoes/turkey
Th: Carve turkey, prep soup, make cranberry sauce, finish potatoes, prep green beans
F: Reheat & Eat! (garlic bread if we get a donation from Boudin this year) BRING TO GO CONTAINERS.
(Turkey, scroll up for the rest of the recipes)
Bonus recipe: pumpkin cheesecake
Wk of Nov 5
M: Finish pumpkin prep (bring plan/eval print outs and recipe)
T: Pie crust (bring pie pan)
W: Pie filling
Th: Lab 9: Bake/C@H Assignment Details
F: Eat (modified schedule)
(Scroll up for the Pumpkin Pie & Crust recipe)
Wk of Oct 29
M: Pumpkin planning; pumpkin saw demo
T: Clean/cut open pumpkin
W: Lab 8: Finish carving
Th: Cut up pumpkins/roast seeds
F: Steam/puree pumpkins
Wk of Oct 22
M: Demo: Pan Roasted Radishes
T: Food Presentation Video ; Finalizing Menu Items; Sample Cooking at Home Video
W: Demo: Pan-Charred Green Beans
Th: Lab 6: Pan Roasted Radishes
F: Lab 7: Pan-Charred Green Beans
Wk of Oct 15
M: No School
T: Cutting types assignment; knife skills test review
W: Microwave Marshmallow Monster Experiment and Microwave Soap Experiment
Th: Demo Veggie Platter 2.0/Knife Skills
F: Lab 5: Veggie Platter 2.0 (bias sliced cucumber & carrot sticks with dip)
Wk of Oct 8
M: Just Eat It video
T: Finish Just Eat It and discuss repercussions of food waste and brain storm ways to avoid it
W: How to complete a kitchen work plan/evaluation
Th: Demo Veggie Platter/Knife Skills
F: Lab 4: Veggie Platter (carrots, celery, and cucumber with ranch)
Wk of Oct 1
M: Test Review
T: Cont Test Review
W: Finish Test Review/Basic Skills
Th: Lab 3: Oat Bars (sub honey for corn syrup; optional- add nuts/seeds/dried cranberries)
F: Just Eat It (Begin video, eat oat bars)
Wk of Sept 24
M-F: Test Prep
Lab 2: Mug Cakes
Wk of Sept 17
M-F: Water; Lab Procedures
Lab 1: Ice Cream in a bag
Wk of Sept 17
M-F: Safety & Sanitation; Dishwashing
Wk of Sept 10
M-F: Tools & Uses; Measuring
Wk of Sept 10
M-F: Stove/Oven Use; Serving Sizes; Equivalents; Abbreviations
Wk of Sept 3
M: No school; go play outside
T-F: Microwave use & food borne illnesses
Wk of Aug 27
M: Cont drawings/name tents
T: Prepare presentations
W: Finish drawings, tents, presentations
Th: Presentations
F: Presentations
Wk of Aug 20
M: Cont drawings/name tents
T: Prepare presentations
W: Finish drawings, tents, presentations
Th: Presentations
F: Presentations
Wk of Aug 13
M: Teacher Work Day
T: Teacher Work Day
W: Teacher Work Day
Th: Name Tents
F: Drawings
Additional Resources:
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
Dishwashing Tips Video
How to Measure
Equivalents
Also see 6th grade page for more resources.
______________________________
WEEKLY AGENDA
Upcoming due dates: April 9th- Menu & Drawing, May 7- Cooking at Home Outline, May 14- C@H Rough Draft, May 21- C@H Final Project (all components)
COOKBOOK DUE MAY 29th (All the recipes we made/will make, table of contents, page numbers, notes on recipes from class, colorful/creative cover bound together).
Wk of June 3:
M: Make pesto, cut bread, shred cheese
T: Cut tomatoes, make bruschetta
W: Clean kitchens
Th: Half Day- Finish cleaning, yearbooks
F: Half Day- yearbooks
***print recipe below/plans/evaluations
THE END
Bruschetta
Ingredients:
- 1 cup fresh basil leaves
- 2 cloves garlic, peeled
- ¼ cup grated Parmesan cheese
- ¼ cup. olive or vegetable oil
- 2 tablespoons walnuts***
- ½ teaspoon salt
- ½ teaspoon pepper
- loaf of bread, sliced
- 1 cup mozzarella cheese, shredded
- 1 large tomato, sliced
***For dairy allergy: put all ingredients in the food processor for the pesto EXCEPT the Parmesan. Top some of the bread with the dairy free pesto and tomato and place on baking sheet.
Continue processing the pesto with the Parmesan, spread on remaining bread, top with mozzarella and tomato.
Directions:
Day 1-
- To make pesto sauce: In the food processor, combine the basil, garlic, Parmesan cheese, olive oil, walnuts, salt, and pepper. Puree ingredients.
- Slice the bread into 1/2 inch slices.
- Grate the mozzarella cheese.
- Put all ingredients into plastic bags (labeled with table number) and refrigerate.
- Slice the tomatoes into 1/4 inch slices.
- Bake for 7 minutes.
- Preheat the oven to 400°.
- Spread the pesto sauce on one side of each slice of bread.
- Cover each slice of bread with mozzarella.
- Place a slice of tomato on each slice of bread.
Wk of May 27:
M: No School
T: Work on Cookbook
W: Cookbook due; peer grading
Th: Prep biscuits
F: Prep strawberries and whipped cream and serve strawberry shortcake
***print recipes/plans/evaluations
Wk of May 20:
M: Begin side dish unit: prepping/seasoning beets/beet greens
T: Lab- warm beet/beet greens salad with tarragon yogurt dressing; Cooking at Home due (no late work accepted)
W: Peer grading
Th: Spicy Broccoli Rabe
F: Lab. Cookbook for ALL students due on Wednesday, May 29th. No late work accepted.
***print plans/evaluations; recipes provided in class from Mad Delicious: The Science of Making Healthy Food Taste Amazing by Keith Schroeder
Treating beet stains.
Wk of May 13:
M: One Pot Zucchini Mushroom Pasta (cut recipe in half); go over recipe, complete plan/start eval
T: Rough Draft Due! Lab
W: Peer feedback on rough draft
Th: One Pan Pasta (cut recipe in half); go over recipe, complete plan/start eval
F: Lab. Cooking at Home for ALL students due on Tuesday, May 21st. No late work accepted.
***print recipes/plans/evaluations
Wk of May 6:
M: Begin pasta unit (take recipe notes in class)
T: Outline due (videos on pasta and 2nd timer skills)
W: Knife skills test
Th: Continue knife skills test & make spaghetti
F: Finish knife skills testing & make linguini
***take recipe notes in class, print work plans and evaluations
Wk of April 29:
M: Begin yeast breads: make pretzel dough (store in baggies- not sealed)***
T: Lab 7: form/bake pretzels
W: What is an outline? Come ready to take notes and work on your outline
Th: Make pizza dough (store in baggies, not sealed)
F: Lab 8: bake cheese pizza (bring in toppings of choice such as mushrooms, can of pineapple, etc)
***bring recipes, work plans, and evaluations
Wk of April 22:
M: Clean/sanitize
T: Make banana muffin batter (store in bags in fridge)
W: Lab 5: bake muffins/clean bags
Th: Muffins of choice (make batter, store in bags/fridge)- make plain, or bring mix-ins such as a cup of blueberries, chocolate chips, cheddar cheese, etc
F: Lab 6: bake muffins/clean bags
Wk of April 8:
M: Gather dry ingredients
T: Make batter (store in bags)/make soak (menu & drawing due)
W: Bake/soak
Th: Frost
F: Finalize/Compete Lab 4: Cupcake Wars revisted
Wk of April 1
M: 8th graders share out Yosemite food/Cooking at Home sample projects
T: Cooking at Home recipe search
W: Menu approval
Th: Working on menu/approval/drawing
F: Finalize menus/drawings
Wk of Mar 25 (8th graders in Yosemite*)
M: Clean
T: Gather ingredients for cookie experiment
W:Gather ingredients for cupcake/icing test (if necessary)
Th: Bake/test cookies; leavening agent experiment
F: Finalize ingredients cards, displays, recipes
(8th grade Assignment: Find two edible items in Yosemite, write them down/draw pictures of them, be ready to share your discoveries in class)
Wk of Mar 18
M: NO SCHOOL!
T: Prep ingredients, finalize display stands
W: Prep decorations
Th: Bake
F: Decorate/Present Lab 3: Cupcake Wars
Wk of Mar 11
M: Cupcake Wars Planning
T-F: Building Structures
Wk of Mar 4
M: Demo (Choose two mug cake recipes to print/make this week)
T: Lab 1: Mug Cakes (download and print a Work Plan, Student Evaluation, and 1-2 versions of the Mug Cake recipe)
W: Food Presentation
Th: Lab 2: Mug Cakes revisited
F: Cupcake Wars Planning
Wk of Feb 25
M-F: Safety & Sanitation, Test Prep/Test
Wk of Feb 18
M-F: Safety & Sanitation; Dishwashing
Wk of Feb 11
M-F: Tools & Uses; Measuring
Wk of Feb 4
M-F: Stove/Oven Use; Serving Sizes; Equivalents; Abbreviations
Wk of Jan 28
M-F: Microwave use & food borne illnesses
Wk of Jan 21
M: No School
T-F: Presentations
Wk of Jan 14
M: Drawings/name tents
T: Prepare presentations
W-F: Drawings, tents, presentations
________________________________________________________________________
Fall Semester 2018
IMPORTANT DUE DATES:
November 30: Menu
December 5: Outline
December 12: Rough Draft
December 19: Final Project
January 8: Cookbook (recipes done in class with notes, cover, table of contents/page numbers)
Wk of Jan 7
M: Demo
T: Lab 17: Sugar Cookies; Cookbooks Due
W: Cookbook (work on peer grading)
Th: Clean cubbies/kitchens
F: Clean cubbies/kitchens LAST DAY!
Wk of Dec 24- Jan 4: Winter Break
Wk of Dec 17
M: Go over recipe: Rosti
T: Work on C@H & Cookbook
W: C@H (work on peer grading)
Th: Prep potatoes
F: Lab 16
(Print out plan/eval/recipes)
Wk of Dec 3
M: Work on C@H
T: Work on C@H
W: C@H RD Due
Th: Demo 15
F: Lab 15: Spaghetti
(Print out plan/eval/recipes)
Wk of Dec 3
M: Go over recipe (make changes), steam potatoes
T: Lab 13: Potato Soup
W: C@H Outline Due (work on drafts)
Th: Demo 14 (notes on changes, steam potatoes): Corn Chowder
F: Lab 14
(Print out plan/eval/recipes)
Wk of Nov 26
M: Work on C@H
T: Demo 11 Pumpkin Pancakes; More work on C@H
W: Demo 12 Pumpkin Pasta
Th: Lab 11
F: Lab 12
(Print out plan/eval/recipes)
Wk of Nov 19
Break. Enjoy time with family & friends.
Wk of Nov 12
M: No School
T: Lab 10 HARVEST FEAST: Go over recipes/begin potato prep (cut, store in water)
W: Cook potatoes/turkey
Th: Carve turkey, prep soup, make cranberry sauce, finish potatoes, prep green beans
F: Reheat & Eat! (garlic bread if we get a donation from Boudin this year) BRING TO GO CONTAINERS.
(Turkey, scroll up for the rest of the recipes)
Bonus recipe: pumpkin cheesecake
Wk of Nov 5
M: Finish pumpkin prep (bring plan/eval print outs and recipe)
T: Pie crust (bring pie pan)
W: Pie filling
Th: Lab 9: Bake/C@H Assignment Details
F: Eat (modified schedule)
(Scroll up for the Pumpkin Pie & Crust recipe)
Wk of Oct 29
M: Pumpkin planning; pumpkin saw demo
T: Clean/cut open pumpkin
W: Lab 8: Finish carving
Th: Cut up pumpkins/roast seeds
F: Steam/puree pumpkins
Wk of Oct 22
M: Demo: Pan Roasted Radishes
T: Food Presentation Video ; Finalizing Menu Items; Sample Cooking at Home Video
W: Demo: Pan-Charred Green Beans
Th: Lab 6: Pan Roasted Radishes
F: Lab 7: Pan-Charred Green Beans
Wk of Oct 15
M: No School
T: Cutting types assignment; knife skills test review
W: Microwave Marshmallow Monster Experiment and Microwave Soap Experiment
Th: Demo Veggie Platter 2.0/Knife Skills
F: Lab 5: Veggie Platter 2.0 (bias sliced cucumber & carrot sticks with dip)
Wk of Oct 8
M: Just Eat It video
T: Finish Just Eat It and discuss repercussions of food waste and brain storm ways to avoid it
W: How to complete a kitchen work plan/evaluation
Th: Demo Veggie Platter/Knife Skills
F: Lab 4: Veggie Platter (carrots, celery, and cucumber with ranch)
Wk of Oct 1
M: Test Review
T: Cont Test Review
W: Finish Test Review/Basic Skills
Th: Lab 3: Oat Bars (sub honey for corn syrup; optional- add nuts/seeds/dried cranberries)
F: Just Eat It (Begin video, eat oat bars)
Wk of Sept 24
M-F: Test Prep
Lab 2: Mug Cakes
Wk of Sept 17
M-F: Water; Lab Procedures
Lab 1: Ice Cream in a bag
Wk of Sept 17
M-F: Safety & Sanitation; Dishwashing
Wk of Sept 10
M-F: Tools & Uses; Measuring
Wk of Sept 10
M-F: Stove/Oven Use; Serving Sizes; Equivalents; Abbreviations
Wk of Sept 3
M: No school; go play outside
T-F: Microwave use & food borne illnesses
Wk of Aug 27
M: Cont drawings/name tents
T: Prepare presentations
W: Finish drawings, tents, presentations
Th: Presentations
F: Presentations
Wk of Aug 20
M: Cont drawings/name tents
T: Prepare presentations
W: Finish drawings, tents, presentations
Th: Presentations
F: Presentations
Wk of Aug 13
M: Teacher Work Day
T: Teacher Work Day
W: Teacher Work Day
Th: Name Tents
F: Drawings
