TASK ONE: FINISH ANY OUTSTANDING BLOG POSTS - SEE APRIL SCHEDULE
TASK TWO: COMPLETE THE END OF UNIT REFLECTION
END OF UNIT REFLECTION FOR EACH UNIT:
Make sure when you answer the questions your responses clearly indicate the question being answered.
- What have you learned?
- What is something you've never done before?
- What is something you are most proud of?
- What is one thing that you are least proud of and tell me how could you fix it?
- Which was your favourite lab or activity? Least favourite and why?
- What was your favourite recipe? Why?
- Have you related your reflections back to the prompts questions and objectives?
- Have you completed all of the objectives and labs?
- What would you go back and change?
TASK THREE: 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
MON MAY 5
- pressure cooker rib demo
- prep for Wednesday's lab - pineapple, papaya, kiwi, tomatoes
- finish tasks from Thursday's class
WED MAY 7
- flank steak demo/marinading prep work - mechanical, chemical and enzymatic tenderizing
FRI MAY 9
- flank steak grilling of samples, taste test and evaluation
- make your own flank steak - mechanical and chemical/enzymatic tenderizer - marinade
TUE MAY 13
- flank steak cooking - serve with oven fries or roasted potatoes
THU MAY 15
- I am away at the Skills Alberta Provincials
- see schedule for next three weeks below - you all have lots to accomplish this class so make good use of your time
- lab planning & blog entry from flank experiment and flank marinating lab
- buttermilk fried chicken - you will break down a whole chicken and make a buttermilk marinade - the next class you will bread and either deep fry or pan fry the chicken and oven finish it to prevent it from over browning
- gourmet burgers - make 4 "quarter pound" hamburger patties (500 g ground beef) and serve on buns with garnishes - make sure they are cooked to 71°C or 170°F
- pork loin - create a stir fry using pork loin with vegetables and a sauce served on rice
MONDAY MAY 19 - VICTORIA DAY NO SCHOOL
Tue May 20
- cut up chicken, prepare buttermilk marinade
- prep for burgers - make patties ahead
Thu May 22
- make fried chicken
- grill burgers
- prep ahead for stir fry on Monday
Mon May 26
- pork loin stir fry
Wed May 28
- blog, end of unit reflections
- entries for buttermilk fried chicken, burgers and pork stir fry
- end of unit reflection
- find a recipe for an ethnic broth based soup - i.e. won ton soup - adjust recipe for 750 mL max
END OF UNIT REFLECTION FOR EACH UNIT:
Make sure when you answer the questions your responses clearly indicate the question being answered.
- What have you learned?
- What is something you've never done before?
- What is something you are most proud of?
- What is one thing that you are least proud of and tell me how could you fix it?
- Which was your favourite lab or activity? Least favourite and why?
- What was your favourite recipe? Why?
- Have you related your reflections back to the prompts questions and objectives?
- Have you completed all of the objectives and labs?
- What would you go back and change?
Fri May 30
- soup and sauce planning - CRASH COURSE