“10 Life Skills We Could All Learn From Professional Chefs http://t.co/OHDL6JRL7p via @HuffPostTaste” #fhtestkitchen #sd36learn #lifeskills
— Joe Tong (@teachertong) October 28, 2013
0 Comments
You are being given a practical test to apply the knowledge and skills you have developed. This is an INDIVIDUAL task. While you may share some You will make one portion, so judge ingredients accordingly. You should have a rough plan in mind and are free to bring recipes to the lab to assist you.
I will have the following ingredients available:
With these ingredients you need to prepare ONE plate to present to the sub who will judge tenderness/flavour of your steak and evaluate your side dish. As part of your evaluation, you will prepare a blog post outlining WHAT YOU DID during this test so your should have photos of the process and product as well as explanations of what you prepared (recipe/ingredients/cooking method etc...). I have booked us in the computer lab on Tuesday/Wednesday. If you have any questions please see me before the end of block 3 on Thursday or email me. D1 WED OCT 23 - PORK and SALAD
D2 THU OCT 24 - PORK and SALAD D1 FRI OCT 25 - PRACTICAL TEST - BEEF INSIDE ROUND & SALAD D2 MON OCT 28 - PRACTICAL TEST - BEEF INSIDE ROUND & SALAD D1 TUE OCT 29 - BLOGGING D2 WED OCT 30 - BLOGGING D1 THU OCT 31 - BLOGGING/CLASSROOM CLEAN UP D2 FRI NOV 1 - BLOGGING/CLASSROOM CLEAN UP Please plan for the following labs:
D1 Oct 21 - stir fry and prep for pork dish if needed D2 Oct 22 - stir fry and prep for pork dish if needed D1 Oct 23 - pork entrée D2 Oct 24 - pork entrée MONDAY OCTOBER 14 - THANKSGIVING - NO SCHOOL
D1 - TUE OCT 15 - work on blog posts D2 - WED OCT 16 - work on blog posts D1 - THU OCT 17 - D2 - FRI OCT 18 - Here is how I recommend students plan for labs and reflect on the product to make the most effective use of the planning time given:
During Planning/Ordering:
DO THE LAB - Take photos of the process and product! After the Lab:
WHAT HAVE YOU LEARNED TODAY?
TEMP CHECK 82°C of 180°F - probe to centre of chicken, avoiding the bones Some points for your reflection:
DEEP FRYING SAFETY - NEVER DEEP FRY IN A POT/PAN ON THE STOVE! YOU DON'T HAVE ENOUGH CONTROL OVER THE TEMPERATURE AND THE OIL COULD CATCH FIRE. USE A THERMOSTATICALLY CONTROLLED DEEP FRYER. Dear Students on Day 1,
We need to talk about a few things:
We need to work together to make this a positive experience for everyone! |
AuthorMr. Lerouge Archives
November 2014
Categories |