Daily Assignments

I've posted a presentation finishing up the demo for Pecan Sticky Buns and with a link to a Focaccia Bread Recipe.
Leave a comment, instructions are in the assignment.
I'm graded the costing assignment and put in grades - if yours wasn't turned in, I emailed you and there is a zero in the gradebook. If you complete the assignment and email me to let me know, I will still accept it.

Thursday 5/7/20

Students need to:

I've posted a presentation about the straight dough method and a demo for Pecan Sticky Buns.
Leave a comment, instructions are in the assignment.
I'm going to be grading the costing assignment from Monday today so please make sure it is turned in.

Wednesday 5/6/20

Students need to:

I've posted a presentation about the straight dough method and a demo for Yeast Dinner Rolls
Leave a comment, instructions are in the assignment on the Google Classroom.
If you did not turn in the costing assignment from yesterday, please get it turned in ASAP.

Common Mixing Methods - Straight Dough Method - Dinner Roll Demo

Tuesday 5/5/20

Students need to:

I've posted a presentation about the straight dough method and a demo for Flour Tortillas.
Leave a comment, instructions are in the assignment on the Google Classroom.
If you did not turn in the costing assignment from yesterday, please get it turned in ASAP.

Common Mixing Methods - Straight Dough Method

Monday 5/4/20

Students need to:

Complete the costing assignment for Tortillas. This is another short one, so please turn it in! It will be a minor grade. If you need help, I'm just one click away and happy to help you or feel free to reach out to a friend in our class to check answers.

Friday 5/1/20

Students need to:

There's a presentation about the one bowl method with a crazy cupcake demo posted today! If you bake along, send me a picture please.

Leave a comment, instructions are in the assignment on Google Classroom

Common Mixing Methods - All Ingredient Method/One Bowl Method - Wacky Cake

Thursday 4/30/20

Students need to:

There's a presentation about the one bowl method with a brownie demo posted today! If you bake along, send me a picture please.

Leave a comment, instructions are in the assignment on Google Classroom

Common Mixing Methods - All Ingredient Method/One Bowl Method

Wednesday 4/29/20

Students need to:

There's a demo posted today! If you bake along, send me a picture please.

Leave a comment, instructions are in the assignment on Google Classroom

Baking - Common Mixing Methods - Biscuit Method - Chocolate Shortcake Demo

Tuesday 4/28/20

Students need to:

I've posted a presentation about leaveners in baked goods.
Leave a comment, instructions are in the assignment

Baking - Leaveners & How They Work

Monday 4/27/20

Students need to:

I've posted the link to 2 videos that review the biscuit method from the Bon Appetit Test Kitchen. One is for biscuits, one is for scones, we used different recipes, but made both of those products in the Breakfast unit and the recipes are posted in the Google Classroom if anyone wants to bake at home. I've posted the video links below as well.
Leave a comment, instructions are in the assignment on Google Classroom
I've posted grades for the costing assignment last Monday, if your grade is a zero, turn it in and email me and I will still accept it for full credit

Links to the videos:

Claire Makes Biscuits: https://www.youtube.com/watch?v=lN9Gt8EoZAc
Carla & Ina Garten Make Scones: Carla and Ina Garten Make Chocolate-Pecan Scones | From the Test Kitchen | Bon Appétit

Friday 4/24/20

Students need to:

Click through the presentation for the day, it shows how to use the Pastry Blend Method to make short bread and a savory application.
Leave a comment, instructions are in the assignment on Google Classroom
If anyone did not get their costing assignment turned in Monday, please turn it in ASAP. I do not want to give any zeros!

Common Mixing Methods - Pastry Blend Method- Lemon Bars Demo & Pasties

Thursday 4/23/20

Students need to:

Click through the presentation for chocolate pie filling
Leave a comment, instructions are in the assignment on Google Classroom
If anyone did not get their costing assignment turned in Monday, please turn it in ASAP. I do not want to give any zeros!

Common Mixing Methods - Pastry Blend Method- Chocolate Pie Demo

Wednesday 4/22/20

Students need to:

Watch the demo video for Pie Dough
Leave a comment, instructions are in the assignment on Google Classroom
If anyone did not get their costing assignment turned in Monday, please turn it in ASAP. I do not want to give any zeros!

Common Mixing Methods - Pastry Blend Method- Pie Dough Demo

Tuesday 4/21/20

Students need to:

Read through the presentation on Cutting In Methods (Pastry Blend & Biscuit Method)
Leave a comment, instructions are in the assignment on Google Classroom
If anyone did not get their costing assignment turned in yesterday, please turn it in ASAP. I do not want to give any zeros!

Common Mixing Methods - Pastry Blend Method & Biscuit Method

Monday 4/20/20

Students need to:

Complete the costing assignment for Puff Pastry, it is due at the end of the day today and will be a minor grade, there are only 4 ingredients, don't panic! (we have been doing this type of assignment all year, students should be familiar with it)
If you need any help, feel free to check with classmates or Chef Guynes!
Let me know if you need extra time

Friday 4/17/20

Students need to:

Review the presentation on shaping puff pastry
Post a comment on the assignment, instructions are in the assignment.
****

MAKE SURE YOU HAVE READ THROUGH AND COMMENTED ON AT LEAST 2 PRESENTATIONS THIS WEEK. I WILL BE TAKING A PARTICIPATION GRADE FOR THE WEEK:

0 COMMENTS = 0

1 COMMENT = 50

2 COMMENTS = 100.

******

Common Mixing Methods - Roll In Method & Puff Pastry Shapes

Thursday 4/16/20

Students need to:

Review the slides with a demo of a cheater's Roll In Method : Rough Puff Pastry. If you'd like to bake along with this one, the ingredients are listed below.
Post a comment on the assignment, instructions and an example are in the assignment.

If you want to bake at home, you'll need:

1 cup unsalted butter, very cold
1 ¾ cup all-purpose flour
1 tsp salt
½ cup ice water

Common Mixing Methods - Roll In Method & Rough Puff

Wednesday 4/15/20

Students need to:

Review the slides with a demo of a classic Roll In Method for Croissants! If this one seems overwhelming, but you want to try a laminated dough, tomorrow's demo might be a better fit for you.

If you want to bake at home, you'll need:

3 ½ (525 g) cup all-purpose flour

1 cup (250 ml) water, room temperature

½ cup (125 ml) 2% milk, room temperature (I used whole milk)

5 Tbsp (62 g) sugar

1 pkg (2 1/4 tsp/8 g) instant dry yeast or active dry yeast

1 ¼ tsp salt

2 Tbsp (30 g) unsalted butter, at room temperature

1 ¼ (285 g) cup unsalted butter, at room temperature

1 egg whisked with 2 Tbsp of water, for brushing (I skipped this step because I didn’t want to use an egg)

Common Mixing Methods - Roll In Method & Croissants

Tuesday 4/14/20

Students need to:

Review the slides introducing the Roll In Mixing Method - it's a short one!

Common Mixing Methods - Roll In Method

Thursday 4/9/20

Students need to:

Review the slides demoing candied carrots & finishing the carrot cake including cream cheese icing. Leave a comment on the presentation about what mixing method they'd like us to start next.

Have a great couple of days off!

Mixing Methods - Creaming Method & Carrot Cake Day 2

Wednesday 4/8/20

Students need to:

Review the slides demoing the creaming method for cakes. The demo is for a carrot cake which is perfect for celebrating Easter! Tomorrow I'll share some links to other creaming method cakes that aren't carrot in case you want to make a cake using this method but don't like carrot cake. Leave a comment telling me your favorite thing about Easter so I know you were there. (Slides are below)
Tomorrow I'll have a demo for finishing the cake including making cream cheese icing, and some decorating ideas.

If you want to bake along this week, here are the ingredients for:

Snickerdoodle cookies:

1 stick of butter (4 oz) - room temperature (65-68 degrees is ideal)
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 3/4 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon ground cinnamon

Carrot Cake (serves 4-5 or can make cupcakes):

1 1/2 sticks butter (6 oz total)
1 cups granulated sugar
1 cups all-purpose flour
1 teaspoons baking soda
1 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 teaspoon pure vanilla extract
1 1/2 cups grated carrots plus one extra carrot for candied carrot decoration
1/2 cup chopped toasted pecans (optional)
CREAM CHEESE ICING:
4 ounces cream cheese
1/2 stick unsalted butter (2 oz)
2 cups confectioners' sugar (powdered sugar)
1 teaspoon pure vanilla extract
1 cups chopped toasted pecans (optional)

Copy of Mixing Methods - Creaming Method & Carrot Cake

Mixing Methods - Creaming Method

Tuesday 4/7/20

Students need to:

Review the slides about the Creaming Method including a demo of Snickerdoodle Cookies. Leave a comment with one thing you learned. If you bake the cookies, send me a picture! Slides are below.
Tomorrow, we'll be talking about using the creaming method to make cakes. Wednesday and Thursday I'll be posting demos for how to make an Easter Classic - Carrot Cake using Emeril Lagasse's Carrot Cake recipe which is a creaming method recipe.

If you want to bake along this week, here are the ingredients for:

Snickerdoodle cookies:

1 stick of butter (4 oz) - room temperature (65-68 degrees is ideal)
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 3/4 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon ground cinnamon

Carrot Cake (serves 4-5 or can make cupcakes):

1 1/2 sticks butter (6 oz total)
1 cups granulated sugar
1 cups all-purpose flour
1 teaspoons baking soda
1 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 teaspoon pure vanilla extract
1 1/2 cups grated carrots - plus 1 extra carrot for candied carrot decoration
1/2 cup chopped toasted pecans (optional)
CREAM CHEESE ICING:
4 ounces cream cheese
1/2 stick unsalted butter (2 oz)
2 cups confectioners' sugar (powdered sugar)
1 teaspoon pure vanilla extract
1 cups chopped toasted pecans (optional)

Mixing Methods - Creaming Method

Monday 4/6/20

Students need to:

Log in to the Google Classroom.
Follow the steps in the assignment to complete the following:

Review the banana bread demo posted on this site. If you bake along at some point this week, send pictures!
Review the information on the King Arthur Flour website about hot to know when quick breads are done baking.
Find a quick bread recipe on any website that uses the muffin mixing method and sounds interesting to you and post a link to the recipe in the comments of the assignment. I'll choose one or two of the recipes to make as part of the #AHMOBakealong challenge.

Tomorrow we are moving on to a new mixing method and I will have a grocery list posted for you.

Friday 4/3/20

Students need to:

Log in to the Google Classroom.
Grades are due for me for P4A Today at 5pm
- PLEASE MAKE SURE THEY TURNED IN THE COSTING ASSIGNMENT DUE 3/27 FOR QUICK BREADS. (I am still missing about 5 of them)
- PLEASE MAKE SURE THEY TURN IN THE CURRENT EVENT DUE 4/3 (in both classes there are several people that haven't turned this in)
Use the time they would usually take to review a presentation in this class to double check all classrooms and make sure they don't have assignments that aren't turned in.
If your family still wants more culinary, you can check out this bonus recipe for how to make gnocchi (potato pasta). It's an easy recipe and great for letting little siblings help since it's kind of like playing with play dough.

Thursday 4/2/20

Students need to:

Log in to the Google Classroom.
WISD has told us we don't have to keep track of daily attendance, so we're going to stop Food For Thought. I'll be keeping track of involvement by comments on the assignments. WISD will also be monitoring activity and if they aren't seeing enough, you'll most likely get a call from an AP.
I've put together a presentation with a demo for Cheddar Drop Biscuits using the Muffin Mixing method. These ingredients were not included in the list I provided, but if you bake along, please send pics! The demo is posted below.

When you choose: We'll be using our sourdough starter to make a loaf of sourdough bread
Tuesday (or any day): We'll be using their new knowledge of the Muffin Mixing Method to make 1 dozen Coffee Cake Muffins

Again, I just want to stress, if you can't bake along it will not affect your grade.

Muffin Mixing Method: Cheddar Drop Biscuits Demo

Wednesday 4/1/20

Students need to:

Log in to the Google Classroom.
WISD has told us we don't have to keep track of daily attendance, so we're going to stop Food For Thought. I'll be keeping track of involvement by comments on the assignments. WISD will also be monitoring activity and if they aren't seeing enough, you'll most likely get a call from an AP.
Read through the slides about Flour. It is the building block for MOST baked goods. Leave a comment letting me know what you learned or asking a question I didn't answer. The presentation is below.
If you are baking along with the Sourdough Starter, the bread tutorial is posted at the end of the slideshow.

When you choose: We'll be using our sourdough starter to make a loaf of sourdough bread
Tuesday (or any day): We'll be using their new knowledge of the Muffin Mixing Method to make 1 dozen Coffee Cake Muffins

Again, I just want to stress, if you can't bake along it will not affect your grade.

Baking: Ingredient Spotlight, Flour

Tuesday 3/31/20

Students need to:

Log in to the Google Classroom.
Answer the Food For Thought Question. This is how I will take attendance for the day.
Read through the slides about Common Mixing Methods. This will give them a broad overview of what we are going to cover in the next few weeks. It also includes a step by step tutorial for the coffee cake muffins. The recipe is posted in the classroom under Recipes. I've included a copy of the slides below
If you are baking along with the Sourdough Starter, you can feed it or put plastic wrap over it and put it in the refrigerator. The bread tutorial is posted at the end of the slideshow, but I'll have a more detailed presentation about it tomorrow. There's a method to my madness I promise

When you choose: We'll be using our sourdough starter to make a loaf of sourdough bread
Tuesday (or any day): We'll be using their new knowledge of the Muffin Mixing Method to make 1 dozen Coffee Cake Muffins

Again, I just want to stress, if you can't bake along it will not affect your grade.

Common Mixing Methods & Muffin Mixing Method

Monday 3/30/20

Students need to:

Log in to the Google Classroom.
Answer the Food For Thought Question. This is how I will take attendance for the day.
Work on the Current Event assignment posted in the Classroom. We have been doing this assignment monthly all year, so students should know how to complete it. Instead of a verbal presentation, just leave the link and a brief summary as a comment on the main page in the stream for our classroom. This will be due by Friday and is a minor grade.
If they are baking along with the Sourdough Starter, you can feed it or put plastic wrap over it and put it in the refrigerator. I'll have the bread tutorial posted tomorrow afternoon.

I've put together the grocery list for this week & posted it below.

When you choose: We'll be using our sourdough starter to make a loaf of sourdough bread
Tuesday: We'll be using their new knowledge of the Muffin Mixing Method to make 1 dozen Coffee Cake Muffins

Again, I just want to stress, if you can't bake along it will not affect your grade.

Again, I just want to stress, if your student isn't able to bake along it will not affect their grade.

Grocery List for 3/30-4/3

Muffins:

10 tablespoons butter (this is slightly more than 1 stick)
¼ cup vegetable or canola oil
1 ¼ cup sugar
¾ cup brown sugar
2 eggs

1 1/2 teaspoon vanilla extract
1/2 cup buttermilk or milk
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cornstarch
1 ¼ teaspoon cinnamon
½ teaspoon salt

Sourdough Bread:

4 cups all-purpose flour, plus more as needed
1 3/4 teaspoons salt
1/2 cup ripe sourdough starter
1 1/3 cups room-temperature water

Friday 3/27/20

Students need to log in to the Google Classroom.
There is no Food For Thought question today, turning in the assignment or reaching out to let me know they need help or more time will count as their attendance today.
Students need to complete a costing assignment for the Coffee Cake Muffins we are making next week, we have been doing these types of assignments on Google Classroom all year, so this is not new for them. It is based on simple math and I have included extra directions to walk them through step by step. We also have Google Meets set up at 10 for 2nd period and 2:30 for 5th period where students can ask for help, work together, or check answers. This will be a minor grade and a copy of the assignment is linked below
If they are baking along with the Sourdough Starter, make sure they don't forget to feed it again today! Instructions are here, but you're basically doing the same thing as yesterday , but you should see some bubbles today.

I've put together the grocery list for next week & posted it below. It is also at the end of the presentation.

We'll be using our sourdough starter to make a loaf of sourdough bread
We'll be using their new knowledge of the Muffin Mixing Method to make 1 dozen Coffee Cake Muffins

Again, I just want to stress, if your student isn't able to bake along it will not affect their grade.

Grocery List for 3/30-4/3

Muffins:

10 tablespoons butter (this is slightly more than 1 stick)
¼ cup vegetable or canola oil
1 ¼ cup sugar
¾ cup brown sugar
2 eggs

1 1/2 teaspoon vanilla extract
1/2 cup buttermilk or milk
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cornstarch
1 ¼ teaspoon cinnamon
½ teaspoon salt

Sourdough Bread:

4 cups all-purpose flour, plus more as needed
1 3/4 teaspoons salt
1/2 cup ripe sourdough starter
1 1/3 cups room-temperature water

https://docs.google.com/spreadsheets/d/1RfbG2Y-25oPBgDcpo2WrRxsOSe4ern02vF_upt-Vbqg/edit?usp=sharing - you'll need to click to the costing tab at the bottom
https://docs.google.com/document/d/1jrIR5qGCbFL5_4bphEcSH9nSjYQAvPNpvNJEkNEyNyE/edit?usp=sharing - includes step by step instructions for filling in the sheet above

Thursday 3/26/20

Students need to log in to the Google Classroom.
Students need to answer the Food For Thought question posted today. This is how I will take attendance each day.
I've also posted a Google slides presentation about Baking that introduces the Muffin Mixing Method and our next at home bake which will be Coffee Cake Muffins next week. The presentation is posted below.
If they are baking along with the Sourdough Starter, make sure they don't forget to feed it today (I'm sure you need one more thing to take care of right now)! Instructions are at the end of the Baking presentation or here.

I've put together the grocery list for next week & posted it below. It is also at the end of the presentation.

We'll be using our sourdough starter to make a loaf of sourdough bread
We'll be using their new knowledge of the Muffin Mixing Method to make 1 dozen Coffee Cake Muffins

Again, I just want to stress, if your student isn't able to bake along it will not affect their grade.

Grocery List for 3/30-4/3

Muffins:

10 tablespoons butter (this is slightly more than 1 stick)
¼ cup vegetable or canola oil
1 ¼ cup sugar
¾ cup brown sugar
2 eggs

1 1/2 teaspoon vanilla extract
1/2 cup buttermilk or milk
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cornstarch
1 ¼ teaspoon cinnamon
½ teaspoon salt

Sourdough Bread:

4 cups all-purpose flour, plus more as needed
1 3/4 teaspoons salt
1/2 cup ripe sourdough starter
1 1/3 cups room-temperature water

Baking!!!!

Wednesday 3/25/20

Students need to log in to the Google Classroom.
Students need to answer the Food For Thought question posted today. This is how I will take attendance each day.
I've also posted a Google slides presentation about Sourdough Bread. Today students have the option to begin making a sourdough bread starter. It will take about 10 minutes per day over the next 5 days. This is a great project for siblings to help with, my 3 year old helped me. If they choose not to make one at home it will not hurt their grade. The only ingredients needed are flour and water. Next week we'll use the starter to make a loaf of artisan sourdough bread.
I've also posted a tutorial with step by step instructions that will be accessible to the public as part of the #AHMObakealong challenge
Here is the presentation in case they have questions or you are interested.

Untitled presentation

Tuesday 3/24/20

Students need to log in to the Google Classroom.
Students need to answer the Food For Thought question posted today. This is how I will take attendance each day.
I've also posted a Google slides presentation about properly washing hands --- this is so important in the Foodservice industry and in the current situation. Students need to respond with one comment about what they learned.
Here is the presentation in case they have questions or you are interested.

How to wash your hands like a PRO

Monday 3/23/20

Students need to log in to the Google Classroom.
Students need to answer the Food For Thought question posted today. This is how I will take attendance each day.
I've also posted a Google slides presentation about food safety and sanitation and Covid 19. Students need to respond with one comment about what they learned.
Here is the presentation in case they have questions or you are interested.

Food Sanitation & Covid 19

Welcome to Online Learning

Hello Parents!

I know you will be overwhelmed with information this week and I just wanted to say that I am right there with you, but that does not mean I don't have a plan in place for your wonderful kiddos. I just want to share a couple of things that I’ve been thinking about regarding our online learning experience. First let me start with my contact information:

Best email address: emily.guynes@wylieisd.net

Phone number: 903-530-5954 (if possible, please text me before calling, I often don't answer numbers I don't know, but I am happy to talk on the phone)

Google Hangouts: find me at emily.guynes@apps.wylieisd.net (you and your students can also email me at this address)

Office Hours: 10-11 & 2:30-3:30

1. Core subjects take preference over Culinary and coursework will not take excessive time and effort.

Please let me start by saying that I FULLY understand that this will be very different for all of us. Even though culinary is my absolute passion, I want to make sure that your students are truly focusing on their core subjects, so I am going to post plenty of optional and recreational things but try to keep actual assignments simple and quick. If your student falls behind in culinary, I can easily meet them where they are next year and catch them up. It may not be so easy for their Math or English teacher (although, they are wonderful teachers as well and will do the same.) That being said, I am happy to help any student find resources for their core classes if they are struggling they just need to ask!

2. Your needs as a family take preference over Culinary.

If your student has circumstances that are not allowing them to get school work done, please let all of their teachers know so we can adjust. Are they caring for siblings? Are siblings having to share computers? Are you working in the medical field? Is someone in the family sick? Are they having a lot of anxiety? We are here to help, but can only do so if we are aware of what's going on. Many of you know, I have a 3 year old daughter who will be home with me and my husband and I are expecting another baby in August so I'm right there with you.

3. We will still be cooking! (to the best of our ability)

Many of your students have told me that culinary is the highlight of their day and with kids at home and all the stress of the situation right now, I hope to give them some basic staple cooking activities that they can do at your home. I know the grocery store situation is INSANE right now, and I certainly won't be asking you to pick up anything overly expensive or hard to find. I know that not everyone will have access to the ingredients so NO GRADES WILL BE BASED ON COMPLETED RECIPES but your kids will have the option. I've decided to start out by skipping ahead a bit to the baking unit of our class, so each week we will focus on one recipe. Additionally, I'll post some simple breakfast, lunch, and dinner recipes that kids can easily adjust for your family based on what you have at home. So if you do have a grocery store trip planned this week I will have a grocery list for you by the end of today for next week. This week we will be making a sourdough starter which requires just flour and water.

4. I'm just as sad about this transition as your kids are.

I wouldn't go spreading it around the school, but your kids are truly my favorite 2 classes. I love teaching Practicum and seeing the kids grow and become employable and responsible, but Intro to Culinary is where I see all the joy and "aha!" moments that make being a teacher so rewarding. I have loved getting to know your kids this year and I hope you'll encourage them to stay in touch with me. My contact info and office hours can be found at the top of this page. If you have any questions for me at all even if they are just about cooking in general, please don't hesitate to contact me.

There will be more information added to this website like links to assignments and a daily schedule for you and your kids to use. I am working on it! For today, they should check their google classroom for an assignment.

AHMO!

Chef Guynes