- tell me what you plan to do for this Friday - by the end of class
- propose an idea for the grade 9 exploration day in January.
- think about Chopped in January - teams/entree/dessert/judges
- international food truck project - pick a country/theme - start gathering background information
- Survey Monkey for foods 20's
TO DO LIST
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MON 20th - BEEF SPEAKER AND DEMO - LUNCH TIME
TUE 21st - 20's pork tenderloin stir fry - 30's pan fried steak/broiled steak with compound butter WED 22nd - GROCERY STORE FIELD TRIP THU 23rd - PREP FOR AWARDS EVENING FRI 24th - PREP FOR AWARDS EVENING FRIDAY FLEX - VIETNAMESE SALAD ROLLS MON 27th - review grocery store field trip TUE 28th - lab planning WED 29th - THU 30th - FRI 31st - SUB DAY Foods 20's
Mon 13th - THANKSGIVING Tue 14th - LAB CLEANUP AND ORGANIZING Wed 15th - MEAT EXP DAY 2 - CHEMICAL TENDERIZING Thu 16th - MEAT EXP GRILL AND TASTE TEST Fri 17th - GROUND PRODUCT LAB - MEATBALL OR BURGER Foods 30's Mon 13th - THANKSGIVING Tue 14th - LAB CLEAN UP AND ORGANIZING Wed 15th - blog/end of unit reflection Thu 16th - planning for labs Fri 17th - tenderized/coated product, pan fried and pan sauce - piccatta, schnitzel or country fried FOODS 20
MON - blogs from last unit TUE - flank steak experiment WED - flank steak experiment THU - cook samples - make your own marinade FRI - cook your product - simple side or garnish? 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 # 8. Canned Pineapple - grill - kitchen # 9. Diced Fresh Papaya - grill - kitchen # 10. Diced Fresh Kiwi - grill - kitchen # 11. Lemon Juice - grill - kitchen # 12. White Wine 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 # 19. Emporia (papain) - grill - kitchen # 20. Diced fresh tomatoes - grill 21. Apple cider - grill 22. Cream of tartar - tartaric acid - 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 FOODS 30 MON - blogs from last week TUE - mousse presentation WED - mousse presentation THU - mousse presentation/planning FRI - entree presentation FOODS 30 MOUSSE PRESENTATION MIN 3 WAYS
Garnishes, color, texture, shape are all important - use the three varieties of mousse for presentation. Take your time - plan ahead END OF UNIT REFLECTION FOR EACH UNIT:
Make sure when you answer the questions your responses clearly indicate the question being answered.
FOODS 20MON SEP 22 - PLANNING - GOOGLE DOC - ASSESSMENT DISCUSSION TUE SEP 23 - PLANNING OR LABS??? WED SEP 24 - HOT SANDWICH & "OTHER" SALAD THU SEP 25 - ETHNIC OR ALTERNATIVE SANDWICH FRI SEP 26 - FREE FRIDAY MON SEP 29 - planning TUE SEP 30 - ethnic lab WED OCT 1 - cupcakes/baking expt - MORGAN! THU OCT 2 - appetizers FRI OCT 3 - FREE FRIDAY CATCH UP FOODS 30MON SEP 22 - PLANNING - GOOGLE DOC - ASSESSMENT DISCUSSION
TUE SEP 23 - PLANNING OR LABS??? WED SEP 24 - BREAKFAST PLATE - EGGS BENEDICT? THU SEP 25 - APPETIZERS & CANAPES - TEAMWORK FRI SEP 26 - FREE FRIDAY MON SEP 29 - planning TUE SEP 30 - labs WED OCT 1 - cupcakes/baking expt - MORGAN! THU OCT 2 - APPETIZERS take 2 FRI OCT 3 - FREE FRIDAY CATCH UP CLICK HERE: Variations on Eggs Benedict WED SEP 3 - course outline, expectations, attendance, blogs/lessons, lab clean up
THU SEP 4 - assessment discussion, taking ownership, safety review, sense of urgency FRI SEP 5 - practical test - lab set-up and three step method MON SEP 8
TUE SEP 9
APPLE SWANS - CLICK TO LINK WED SEP 10 - substitute teacher
THU SEP 11 - COUGAR CONSTRUCTION KICK OFF
FRI SEP 12
MON SEP 15
TUE SEP 16
I have been asked to allow some Foods 6/7 students from St. Thomas to come here on a field trip. They would be coming to learn from YOU! We need to start brainstorming ideas of what we could do with them - demo, presentation, hands on. I would try to link it to FLEX on a Friday. But I need you to start thinking about the possibilities. Also keep in mind your "final project" ideas where you are serving others - sell food to raise $ for charity, cook for family/friends/teachers, Food Truck Friday etc.... YOU need to tell ME what you want to do.
START GATHER IDEAS AND SHOW ME WHAT YOU PLAN TO DO BEFORE ANYTHING IS ORDERED! WED SEP 17
THU SEP 18
FRI SEP 19
MON SEP 23
TUE SEP 24
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 Follow the link!
http://notredamefoods.weebly.com/foods-30-blogcalendar/january-schedule MON JUN 2 - bison stew, saskatoon crisp, bannock, salad TUE JUN 3 - serve FMNI lunch during RTI WED JUN 4 - international THU JUN 5 - international FRI JUN 6 - international MON JUN 9 - international TUE JUN 10 - international WED JUN 11 - international THU JUN 12 - international FRI JUN 13 - international MON JUN 16 - BLOGS due MON MAY 12 - start planning for creative baking
TUE MAY 13 - cook flank steak from last week - present with vegetables in fridge Here are your prompts for creative baking – research each of these desserts and tell me something about these desserts (4-5 points please) as well as a PHOTO(S) for an exemplar. You will need to PLAN, ORDER and PREPARE the following:
WED MAY 14 - flourless cake or torte THU MAY 15 - make choux pastry FRI MAY 16 - present choux pastry MON MAY 19 - VICTORIA DAY - NO SCHOOL TUE MAY 20 - creme brulee WED MAY 21- bouche de noel THU MAY 22 - souffle FRI MAY 23 - catch up day MON MAY 26 - garden and planning/ordering - sponge cake, fondant - SIMPLE!!! TUE MAY 27 - bake cakes WED MAY 28 - FIELD TRIP THU MAY 29 - decorate FRI MAY 30 - decorate MON MAY 5
TUE MAY 6 - labs - ethnic soup WED MAY 7 - labs - tomato product THU MAY 8 - meat labs - prep roast duck for oven Friday - striploin steak and ??? FRI MAY 9 - meat labs - roast duck and ??? ALSO SPOT PRAWNS AND LOBSTER |
AuthorMr. Lerouge Archives
December 2014
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