D1 MON 20th - pressure cooker demo - grocery store field trip planning - lab planning
D2 TUE 21st - pressure cooker demo - grocery store field trip planning - lab planning D1 WED 22nd - GROCERY STORY FIELD TRIP D2 THU 23rd - ground meat lab - meat ball or burger ANY EXTRA TIME IS USED TO WORK ON YOUR PORTFOLIO! D1 FRI 24th - ground meat lab - meat ball or burger D2 MON 27th - plan and make flank steak marinade - mechanical and chemical - FREEZE D1 TUE 28th - plan and make flank steak marinade - mechanical and chemical D2 WED 29th - GROCERY STORE FIELD TRIP - THAW STEAK D1 THU 30th - cook and present tenderized flank steak D2 FRI 31st - cook and present tenderized flank steak CREATE A BASIC MEAT COOKERY PAGE
NEW POST - TEACH ME ABOUT MEAT TENDERNESS 1. GIVE ME A MINIMUM OF 12 GOOD POINTS OF INFORMATION 2. DISCUSS FACTORS THAT AFFECT MEAT TENDERNESS AND WHAT YOU CAN DO TO MAKE MEAT MORE TENDER 3. GIVE AT LEAST 3 PICTURES OR DIAGRAMS TO GO WITH YOUR INFO 4. GIVE ME TWO PRACTICAL APPLICATIONS OF MAKING MEAT MORE TENDER OR KEEPING IT TENDER Today we are going to look at different ways of tenderizing meat: 1. mechanical - grinding, scoring, pounding, cutting across the grain, dicing 2. chemical - making use of an acid - tomato, citrus, vinegar, carbonated drinks, wine, beer, fermented products (yogurt, sour cream, buttermilk) 3. enzymatic - enzymes break down amino acid sequences - bromelain (pineapple), papain (papaya), actinidin (kiwi fruit) - bromelain and papain are also available in a powdered form Take photos/blog about what we do today and next class. The experiment (manipulated variable): 1. Control - grill - kitchen # 2. Scored - grill - kitchen # 3. Pounded - grill - kitchen # 4. Diced or minced - sauté - kitchen # 5. Cut ACROSS the grain - sauté - kitchen # 6. Cut WITH the grain - sauté - kitchen # 7. Diced Fresh Pineapple - grill - kitchen # 9. Diced Fresh Papaya - grill - kitchen # 10. Diced Fresh Kiwi - grill - kitchen # 11. Lemon Juice - grill - kitchen # 12. Vinegar - grill - kitchen # 13. White Wine (dealcoholized) - grill - kitchen # 14. Beer (dealcoholized) - grill - kitchen # 15. Pop (Pepsi or Coke) - grill - kitchen # 16. Buttermilk - grill - kitchen # 17. Salt - grill - kitchen # 18. Clubhouse (bromelain) - grill - kitchen # 20. Diced fresh tomatoes - grill 23. Water control - grill Asian Marinade - sorry but I never measure this one! soy sauce and water about 2:1 ratio hoisin sauce (optional) lemon juice sesame oil honey or brown sugar garlic powder ginger powder ground coriander Score or pound the flank steak and marinade in the fridge overnight. Next class we will cook the samples and evaluate them for tenderness (NOT for flavour). After this we will be looking at creating our own marinades for flavour, cooking with slow cookers and quick cooking with pressure cookers. You will also be making homemade burgers and buttermilk fried chicken as labs in this unit. Rate the tenderness of the meat treatments using the follow scale as a guide: 1 very tough 2 tough 3 somewhat tough 4 somewhat tender 5 very tender Other descriptors you MAY wish to use include: dry, mushy, unpalatable. For example, overpowering flavours, too salty, too lemony etc... Questions to answer: Which treatment surprised you because it was either tougher or more tender than expected? Were there any treatments that were less appealing than you predicted or more appealing than you predicted OCT 13 - THANKSGIVING
OCT 14/15 - MEAT EXPERIMENT - 3 methods of tenderizing - prep for cooking OCT 16/17 - TENDERNESS EVALUATION - ENTER RESULTS ON BLOG
END OF UNIT REFLECTION FOR EACH UNIT:
Make sure when you answer the questions your responses clearly indicate the question being answered.
CONTRIBUTE TO THE FOLLOWING GOOGLE DOC! Think of as many things that you could add to a sandwich or salad to jazz it up. Make sure you are logged into your google account so that your additions are registered. NO REPEATS! 101 THINGS D1 WED SEP 3 - course outline, expectations, attendance, blogs/lessons, lab clean up
D2 THU SEP 4 - course outline, expectations, attendance, blogs/lessons, lab clean up D1 FRI SEP 5 - assessment discussion, taking ownership, safety review, sense of urgency D2 MON SEP 8 - assessment discussion, taking ownership, safety review, sense of urgency D1 TUE SEP 9 - set up Weebly portfolio, discuss recipe plans, theory on Weebly D2 WED SEP 10 - set up Weebly portfolio, discuss recipe plans, theory on Weebly D1 THU SEP 11 - lab planning for next week D2 FRI SEP 12 - lab planning for next week D1 MON SEP 15 - bound salad - chicken salad presented in 2 ways D2 TUE SEP 16 - bound salad - chicken salad presented in 2 ways D1 WED SEP 17 - blog posts and planning D2 THU SEP 18 - blog posts and planning Foods 20 - four labs to plan
D1 FRI SEP 19 - lab planning D2 MON SEP 22 - lab planning D1 TUES SEP 23 - fresh sandwich with leafy green salad - COOK PASTA OR POTATOES! D2 WED SEP 24 - fresh sandwich with leafy green salad - COOK PASTA OR POTATOES! D1 THU SEP 25 - different fresh sandwich with potato or pasta salad D2 FRI SEP 26 - different fresh sandwich with potato or pasta salad D1 MON SEP 29 - hot sandwich with "other" salad type D2 TUE SEP 30 - hot sandwich with "other" salad type D1 - WED OCT 1 - ethnic or alternative sandwich D2 - THU OCT 2 - ethnic or alternative sandwich D1 - FRI OCT 3 - BLOG / END OF UNIT REFLECTION D2 - MON OCT 6 - BLOG / END OF UNIT REFLECTION CLICK HERE: Weebly Blog Exemplar CLICK HERE: FOOD SAFETY INFO GRAPHIC (open and then click to enlarge) CLICK HERE: KEEP YOUR STATION CLEAR CLICK HERE: KITCHEN SAFETY AND FIRE SAFETY VIDEOS CLICK HERE: THREE STEP/SANITIZER NOTES Creative Cold Foods “Think Outside the Box”
Questions to respond to (teach others about these subjects/present this topic to them):
In addition to researching about these products, start looking at ideas and concepts you would like to explore. We need to balance individual students’ interests with the resources available to all students. Labs we will explore will include:
FRI MAY 30 - Veloute and cream of chicken soup TUE JUN 3 - bechamel sauce on pasta - see attached file - order ethnic soup THU JUN 5 - ethnic soups - if you didn't order = wonton MON JUN 9 - celebration schedule - review blogs, planning labs - pick a soup WED JUN 11 - pureed soups - see attached FRI JUN 13 - last class! - blogs are due ![]()
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AuthorMr. Lerouge Archives
November 2014
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