D1 - WED SEP 18 - finish blog posts for labs 1 & 2, plan lab #3 for FRI SEP 20 - LAB 2612
D2 - THU SEP 19 - finish blog posts for labs 1 & 2, plan lab #3 for MON SEP 23 - LAB 1504
A NEATLY TYPED RECIPE/ORDER IS DUE AT 9:30 AM WITH EVERYONE'S NAME ON IT!
D1 - FRI SEP 20 - lab #3 - sandwich lab (2 ways)
D2 - MON SEP 23 - sandwich lab (2 ways)
Lab #3 - SANDWICH LAB - 2 WAYS
For this lab you will be creating two sandwiches, a gourmet/creative cold sandwich and a "hot" version of sandwich #1, that is grilled, toasted etc... For a creative sandwich we will NOT be using white sandwich bread, cheese slices and bologna!
#1 - COLD SANDWICH - Incorporate a flavourful sauce (DEFINE AIOLI - how about dijon sweet chili heat???) meat, cheese, and vegetables and a nice type of bread/bun. Creatively present the sandwich as we are looking for eye appeal. Portion size is important, do not make more than one sandwich per person, consider who will help you eat them, I CANNOT/WILL NOT eat 20 sandwiches! :)
#2 - HOT SANDWICH - Should be loosely based on your cold sandwich, but changed by toasting, grilling, BBQ etc... For example you might make #1 with italian deli meats, peppers, provolone and parmesan etc... You could easily change the sandwich by sauteing the peppers and using different bread on the panini grill to cook the sandwich, melt the cheese etc...
PLEASE ASK IF YOU ARE NOT SURE!
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After this lab we are going to switch gears and units for a while and work on BASIC MEAT COOKERY. We will be returning to CREATIVE COLD FOODS when we are done grilling outside. Let's take advantage of the nice weather to be outside.
D1 - TUE SEP 24 - hands on demo exploring mechanical, chemical and enzymatic tenderizing incl. marinades
D2 - WED SEP 25 - hands on demo exploring mechanical, chemical and enzymatic tenderizing incl. marinades
D1 - THU SEP 26 - cooking and evaluating tenderness of meat samples prepared during previous class
D2 - FRI SEP 27 - cooking and evaluating tenderness of meat samples prepared during previous class
YOU WILL BE EXPECTED TO HAVE MATERIAL FROM THESE LABS IN YOUR BLOG - we will work on them September 30/October 1 IN LAB 1504.
D1 - MON SEP 30 - CATCH UP ON BLOGS - 1504
D2 - TUE OCT 1 - CATCH UP ON BLOGS - 1504
D1 - WED OCT 3 - CATCH UP ON BLOGS - START PLANNING MEAT LABS - 1504
D2 - THU OCT 4 - CATCH UP ON BLOGS - START PLANNING MEAT LABS - 1504
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END OF UNIT REFLECTION - START THINKING ABOUT THESE QUESTIONS! Make sure when you answer the questions your responses clearly indicate the question being answered.
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You may need to further refine your website blog and I would like you to consider the following points:
D2 - THU SEP 19 - finish blog posts for labs 1 & 2, plan lab #3 for MON SEP 23 - LAB 1504
A NEATLY TYPED RECIPE/ORDER IS DUE AT 9:30 AM WITH EVERYONE'S NAME ON IT!
D1 - FRI SEP 20 - lab #3 - sandwich lab (2 ways)
D2 - MON SEP 23 - sandwich lab (2 ways)
Lab #3 - SANDWICH LAB - 2 WAYS
For this lab you will be creating two sandwiches, a gourmet/creative cold sandwich and a "hot" version of sandwich #1, that is grilled, toasted etc... For a creative sandwich we will NOT be using white sandwich bread, cheese slices and bologna!
#1 - COLD SANDWICH - Incorporate a flavourful sauce (DEFINE AIOLI - how about dijon sweet chili heat???) meat, cheese, and vegetables and a nice type of bread/bun. Creatively present the sandwich as we are looking for eye appeal. Portion size is important, do not make more than one sandwich per person, consider who will help you eat them, I CANNOT/WILL NOT eat 20 sandwiches! :)
#2 - HOT SANDWICH - Should be loosely based on your cold sandwich, but changed by toasting, grilling, BBQ etc... For example you might make #1 with italian deli meats, peppers, provolone and parmesan etc... You could easily change the sandwich by sauteing the peppers and using different bread on the panini grill to cook the sandwich, melt the cheese etc...
PLEASE ASK IF YOU ARE NOT SURE!
=================================================================================
After this lab we are going to switch gears and units for a while and work on BASIC MEAT COOKERY. We will be returning to CREATIVE COLD FOODS when we are done grilling outside. Let's take advantage of the nice weather to be outside.
D1 - TUE SEP 24 - hands on demo exploring mechanical, chemical and enzymatic tenderizing incl. marinades
D2 - WED SEP 25 - hands on demo exploring mechanical, chemical and enzymatic tenderizing incl. marinades
D1 - THU SEP 26 - cooking and evaluating tenderness of meat samples prepared during previous class
D2 - FRI SEP 27 - cooking and evaluating tenderness of meat samples prepared during previous class
YOU WILL BE EXPECTED TO HAVE MATERIAL FROM THESE LABS IN YOUR BLOG - we will work on them September 30/October 1 IN LAB 1504.
D1 - MON SEP 30 - CATCH UP ON BLOGS - 1504
D2 - TUE OCT 1 - CATCH UP ON BLOGS - 1504
D1 - WED OCT 3 - CATCH UP ON BLOGS - START PLANNING MEAT LABS - 1504
D2 - THU OCT 4 - CATCH UP ON BLOGS - START PLANNING MEAT LABS - 1504
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END OF UNIT REFLECTION - START THINKING ABOUT THESE QUESTIONS! 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?
- 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?
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You may need to further refine your website blog and I would like you to consider the following points:
- Check my blog to make sure you have answered any questions or prompts that may be given.
- Ensure you have all your planning, recipes, daily reflections (more than just “it was good”) photos of target products and final products etc… Pictures “in progress” can help show what you have done.
- Ensure you show an UNDERSTANDING of what we have accomplished, more than just “I made this today…”
- Are your entries complete? You must have more than just a recipe or photo for an entry to be complete. Reflections are important.
- Consider if someone came across your website today would they only understand what you have done or would they understand what you have LEARNED? Is your website organized and clear enough that someone could replicate what you have done?