D2 TUES NOV 26 - cake decorating (2nd attempt)
D1 WED NOV 27 - blog posts for cream puffs/cakes - planning for pies and turnovers
D2 THU NOV 28 - blog posts for cream puffs/cakes - planning for pies and turnovers
D1 FRI NOV 29 - individual pie pastry lab
D2 MON DEC 2 - apple turnovers lab - SNOW DAY
D1 TUE DEC 3 - apple turnovers lab - SNOW DAY
D2 WED DEC 4 - individual pastry lab - DONE
As a result of the poor weather, I've adjusted our schedule a bit to accommodate students that have missed school.
D1 THU DEC 5 - pies and turnovers - catch up from snow days!
D2 FRI DEC 6 - catch up day - pies and/or turnovers if needed - website/blogs as well
ROASTING BONES FOR STOCK MAKING - FOODS 20/30
D1 MON DEC 9 - catch up on websites/blogs
D2 TUE DEC 10 - no class - Advent Mass @ St. Mary's
D1 WED DEC 11 - start soup/sauce unit - discuss stock vs. broth
PREP FOR MAKING STOCK ON THURSDAY - BONES/MIREPOIX
D2 THU DEC 12 - start soup/sauce unit - discuss stock vs. broth
D1 FRI DEC 13 - lab #1 bechamel - served on pasta/vegetables - PRESENTATION!
D2 MON DEC 16 - lab #1 bechamel - served on pasta/vegetables - PRESENTATION!
D1 TUE DEC 17 - lab #2 - veloute - split for sauce TODAY and soup NEXT CLASS
D2 WED DEC 18 - lab #2 - veloute - split for sauce TODAY and soup NEXT CLASS
D1 THU DEC 19 - lab #3 - cream based soups - 2 ways = 2 RECIPES
D2 FRI DEC 20 - lab #3 - cream based soups - 2 ways = 2 RECIPES
END OF UNIT REFLECTION FOR EACH UNIT:
Make sure when you answer the questions your responses clearly indicate the question being answered.
DOWNLOAD THE RECIPE FOR PIE/TURNOVERS
D1 WED NOV 27 - blog posts for cream puffs/cakes - planning for pies and turnovers
D2 THU NOV 28 - blog posts for cream puffs/cakes - planning for pies and turnovers
D1 FRI NOV 29 - individual pie pastry lab
D2 MON DEC 2 - apple turnovers lab - SNOW DAY
D1 TUE DEC 3 - apple turnovers lab - SNOW DAY
D2 WED DEC 4 - individual pastry lab - DONE
As a result of the poor weather, I've adjusted our schedule a bit to accommodate students that have missed school.
D1 THU DEC 5 - pies and turnovers - catch up from snow days!
D2 FRI DEC 6 - catch up day - pies and/or turnovers if needed - website/blogs as well
ROASTING BONES FOR STOCK MAKING - FOODS 20/30
D1 MON DEC 9 - catch up on websites/blogs
D2 TUE DEC 10 - no class - Advent Mass @ St. Mary's
D1 WED DEC 11 - start soup/sauce unit - discuss stock vs. broth
PREP FOR MAKING STOCK ON THURSDAY - BONES/MIREPOIX
D2 THU DEC 12 - start soup/sauce unit - discuss stock vs. broth
D1 FRI DEC 13 - lab #1 bechamel - served on pasta/vegetables - PRESENTATION!
D2 MON DEC 16 - lab #1 bechamel - served on pasta/vegetables - PRESENTATION!
D1 TUE DEC 17 - lab #2 - veloute - split for sauce TODAY and soup NEXT CLASS
D2 WED DEC 18 - lab #2 - veloute - split for sauce TODAY and soup NEXT CLASS
D1 THU DEC 19 - lab #3 - cream based soups - 2 ways = 2 RECIPES
D2 FRI DEC 20 - lab #3 - cream based soups - 2 ways = 2 RECIPES
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?
DOWNLOAD THE RECIPE FOR PIE/TURNOVERS
2040_pie_and_turnovers.docx |