Daily Assignments
I'll be posting your daily assignments to be completed in Google Classroom here. Please let me know if you have any questions.
Thursday 5/14/20
Students need to:
Log in to the Google Classroom.
Click through the presentation about the Egg Foam Method including a demo for a swiss roll
Leave a comment, instructions are in the assignment.
Wednesday 5/13/20
Students need to:
Log in to the Google Classroom.
Click through the presentation about the Egg Foam Method including a demo for chiffon cake
Leave a comment, instructions are in the assignment.
Tuesday 5/12/20
Students need to:
Log in to the Google Classroom.
Click through the presentation about the Egg Foam Method
Leave a comment, instructions are in the assignment.
Monday 5/11/20
Students need to:
Log in to the Google Classroom.
Complete the year end review assignment - this will be a minor grade.
Friday 5/8/20
Students need to:
Log in to the Google Classroom.
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:
Log in to the Google Classroom.
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:
Log in to the Google Classroom.
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.
Tuesday 5/5/20
Students need to:
Log in to the Google Classroom.
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.
Monday 5/4/20
Students need to:
Log in to the Google Classroom.
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:
Log in to the Google Classroom.
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
Thursday 4/30/20
Students need to:
Log in to the Google Classroom.
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
Wednesday 4/29/20
Students need to:
Log in to the Google Classroom.
There's a demo posted today! If you bake along, send me a picture please.
Leave a comment, instructions are in the assignment.
Tuesday 4/28/20
Students need to:
Log in to the Google Classroom.
I've posted a presentation about leaveners, what they are and what thy do in baked goods. Click through and leave a comment, instructions are in the assignment.
Monday 4/27/20
Students need to:
Log in to the Google Classroom.
I've posted links to 2 videos that review the biscuit method making biscuits, and scones (we already covered those in the breakfast unit)
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
Friday 4/24/20
Students need to:
Log in to the Google Classroom.
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!
Thursday 4/23/20
Students need to:
Log in to the Google Classroom.
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!
Wednesday 4/22/20
Students need to:
Log in to the Google Classroom.
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!
Tuesday 4/21/20
Students need to:
Log in to the Google Classroom.
Read through the presentation on Cutting In Methods (Pastry Blend & Biscuit Method)
Leave a comment, instructions are in the assignment on Google Classroom
If you did not get the costing assignment from yesterday turned in, please do it today, don't make me hunt you down! I'm not giving zeros for such an easy assignment.
Monday 4/20/20
Students need to:
Log in to the Google Classroom.
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!
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:
Log in to the Google Classroom.
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.
***********************
Thursday 4/16/20
Students need to:
Log in to the Google Classroom.
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
Wednesday 4/15/20
Students need to:
Log in to the Google Classroom.
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)
Tuesday 4/14/20
Students need to:
Log in to the Google Classroom.
Review the slides introducing the Roll In Mixing Method - it's a short one!
Thursday 4/9/20
Students need to:
Log in to the Google Classroom.
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!
Wednesday 4/8/20
Log in to the Google Classroom.
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.
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)
Tuesday 4/7/20
Log in to the Google Classroom.
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!
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 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)
Monday 4/6/20
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
Log in to the Google Classroom.
- Grades are due for me for P4A Today at 5pm
- PLEASE MAKE SURE YOU TURNED IN THE COSTING ASSIGNMENT DUE 3/27 FOR QUICK BREADS. (I am still missing about 5 of them)
- PLEASE MAKE SURE YOU TURN IN THE CURRENT EVENT DUE 4/3 (in both classes there are several people that haven't turned this in)
Use the time you would usually take to review a presentation in this class to double check all of your classrooms and make sure you don't have assignments that aren't turned in.
If you still want 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
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 your involvement by your comments on the assignments. WISD will also be monitoring your 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. Make sure you leave a comment letting me know what you learned or asking a question I didn't answer.
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.
Wednesday 4/1/20
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 your involvement by your comments on the assignments. WISD will also be monitoring your activity and if they aren't seeing enough, you'll most likely get a call from an AP.
There's a presentation with a demo for Cheddar Drop Biscuits using the Muffin Mixing Method. Click through, there are instructions for leaving a comment at the end of the slide show. If you bake along, send me a pic!
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.
Tuesday 3/31/20
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 you 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.
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.
Monday 3/30/20
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. 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 you 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.
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
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 you need help or more time will count as your 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 you. It is based on simple math and I have included extra directions to walk you 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.
If you 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.
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 you can't bake along it will not affect your 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
Thursday 3/26/20
Log in to the Google Classroom.
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. Leave a comment when you're finished and turn it in.
If you're baking along with the Sourdough Starter, don't forget to feed it today! Instructions are at the end of the Baking presentation or here
Wednesday 3/25/20
Log in to the Google Classroom.
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 you 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, Bonnie once again helped me. If you choose not to make one at home it will not hurt your grade. But let me know if you are making one so I know who to check in on! 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
Tuesday 3/24/20
Log in to the Google Classroom.
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. Respond with one comment about what you learned & mark the assignment as done.
Monday 3/23/20
Log in to the Google Classroom.
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 --respond with one comment about what you learned & mark the assignment done.