WEEK 10 DATE ASSIGNMENT TOPIC DAY 17 10/31 Chapter 6 On Cooking Chapter 6 review Chapter 7 assigned HW Flavors & Flavorings Answer Q: # 1, 4 p. 147 Identification of Herbs, Spices, and other Flavorings. CHAPTER 4 HOME WORK DUE DAY 18 11/2 Chapter 7 Chapter 7 review Dairy Products Chapter 8 assigned HW Answer Q: # 1, 3 p. 159 Identification of dairy products HERB PROJECT ASSIGNED Cheese terminology CHAPTER 6 HOME WORK DUE WEEK 11 DATE TOPIC ASSIGNMENTS DAY 19 11/7 Chapter 8 On Cooking Chapter 8 review Chapter 9 assigned HW Mise en Place Answer Q: # 1 p. 181 Selecting tools & equipment Preparing ingredients CHAPTER 7 HOME WORK DUE DAY 20 11/9 Chapter 8 review Chapter 8 review cont. Over view Herb project HERB PROJECT DUE AT 11/9/14 11:59PM Chapter 17 Poultry overview QUIZ 3 - CH. 4, 6, 7, 8, WEEK 12 DATE TOPIC ASSIGNMENT DAY 21 11/14 Chapter 9 Chapter 9 review Chapter 17 review (pg. 400 – 403, 408) Principles of cooking Chapter 10 assigned HW Mise en Place Techniques Answer Q: #1, 3, 10 p. 219 Cooking techniques HERB PROJECT PRESENTATIONS Chef demonstration for cooking CHAPTER 8 HOME WORK DUE practical final DAY 22 11/16 Chapter 10 Chapter 10 review Chapter 11 assigned Stocks & Sauces Answer Q: # 1, 6 p. 253 Students will produce sauce for final CHAPTER 9 HOME WORK DUE cooking practical HERB PROJECT PRESENTATIONS WEEK 13 DATE TOPIC ASSIGNMENT DAY 23 11/21 Chapter 11 & 12On Cooking Chapter 11 review Soups Chapter 12 assigned Clear soups, thick soups CHAPTER 10 HOME WORK DUE Principles of meat Muscle composition Inspection & grading DAY 24 11/23 THANKSGIVING WEEK COLLEGE CLOSED WEEK 14 DATE TOPIC ASSIGNMENT DAY 25 11/28 Chapter 12 On Cooking Chapter review 12 (Some game) QUIZ 4 - CH. 9, 10, 11,12 Continued game animals DAY 26 11/30 Chapter 13 On Cooking Chapter 13 review
WEEK 10 DATE TOPIC ASSIGNMENT DAY 17 10/31 Chapter 6 On Cooking Flavors & Flavorings Identification of Herbs, Spices, and other Flavorings. Chapter 6 review Chapter 7 assigned HW Answer Q: # 1, 4 p. 147 CHAPTER 4 HOME WORK DUE DAY 18 11/2 Chapter 7 Dairy Products Identification of dairy products Cheese terminology Chapter 7 review Chapter 8 assigned HW Answer Q: # 1, 3 p. 159 HERB PROJECT ASSIGNED CHAPTER 6 HOME WORK DUE WEEK 11 DATE TOPIC ASSIGNMENTS DAY 19 11/7 Chapter 8 On Cooking Mise en Place Selecting tools & equipment Preparing ingredients Chapter 8 review Chapter 9 assigned HW Answer Q: # 1 p. 181 CHAPTER 7 HOME WORK DUE DAY 20 11/9 Chapter 8 review Over view Herb project Chapter 17 Poultry overview Chapter 8 review cont. HERB PROJECT DUE AT 11/9/14 11:59PM QUIZ 3 - CH. 4, 6, 7, 8, WEEK 12 DATE TOPIC ASSIGNMENT DAY 21 11/14 Chapter 9 Principles of cooking Mise en Place Techniques Cooking techniques Chef demonstration for cooking practical final Chapter 9 review Chapter 17 review (pg. 400 – 403, 408) Chapter 10 assigned HW Answer Q: #1, 3, 10 p. 219 HERB PROJECT PRESENTATIONS CHAPTER 8 HOME WORK DUE DAY 22 11/16 Chapter 10 Stocks & Sauces Students will produce sauce for final cooking practical Chapter 10 review Chapter 11 assigned Answer Q: # 1, 6 p. 253 CHAPTER 9 HOME WORK DUE HERB PROJECT PRESENTATIONS WEEK 13 DATE TOPIC ASSIGNMENT DAY 23 11/21 Chapter 11 & 12On Cooking Soups Clear soups, thick soups Principles of meat Muscle composition Inspection & grading Chapter 11 review Chapter 12 assigned CHAPTER 10 HOME WORK DUE DAY 24 11/23 THANKSGIVING WEEK COLLEGE CLOSED WEEK 14 DATE TOPIC ASSIGNMENT DAY 25 11/28 Chapter 12 On Cooking Continued game animals Chapter review 12 (Some game) QUIZ 4 - CH. 9, 10, 11,12 DAY 26 11/30 Chapter 13 On Cooking Chapter 13 review
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