ProStart 1, Second Period

Task One: After you return to the room, take the paper review packet from earlier this week, and highlight material from the national exam that you didn't know, were weak on or think you need to review.

Task Two: Continue with our online practice test review.

Tests are linked in previous days' agendas and below.

PS1 Chapter 1 Final Exam Review Quiz Introduction to the Foodservice Industry

PS1 Chapter 2 Final Exam Review Quiz Career Opportunities

PS1 Chapter 3 Final Exam Review Quiz Professional Expectations

PS1 Chapter 4 Final Exam Review Quiz Communication Skills

PS1 Chapter 5 Final Exam Review Quiz Beginning Your Career

PS1 Chapter 6 Final Exam Review Quiz Introduction to Food Safety

PS1 Chapter 7 Final Exam Review Quiz Hygiene and Cleanliness

PS1 Chapter 8 Final Exam Review Quiz The Safe Flow of Food

PS1 Chapter 9 Final Exam Review Quiz Risk Management

PS1 Chapter 10 Final Exam Review Quiz Workplace Safety Regulations

PS1 Chapter 11 Final Exam Review Quiz Foodservice Equipment

PS1 Chapter 12 Final Exam Review Quiz Knives and Smallwares

PS1 Chapter 13 Final Exam Review Quiz Kitchen Basics

PS1 Chapter 14 Final Exam Review Quiz Culinary Math

PS1 Chapter 15 Final Exam Review Salads, Dressings and Dips

PS1 Chapter 16 Final Exam Review Sandwiches and Pizza

PS1 Chapter 17 Final Exam Review Stocks, Soups and Sauces

PS1 Chapter 18 Final Exam Review Cooking Methods

PS1 Chapter 19 Final Exam Review Introduction to Baking

PS1 Chapter 20 Final Exam Review Principles of Great Service

PS1 Chapter 21 Final Exam Review Front-of-the-House Basics

PS1 Chapter 22 Final Exam Review Introduction to Management

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Thursday: Dec. 13, 2018

Bellwork: Listen to the announcements without talking.

Task One: Review for our final exam.

We will have chapter review sheets (1-page) for Chapters 16-22. We will read through and discuss these.

Task Two: There are final exam practice quizzes for each chapter. You should work through ALL these quizzes before the final exam.

PS1 Chapter 1 Final Exam Review Quiz Introduction to the Foodservice Industry

PS1 Chapter 2 Final Exam Review Quiz Career Opportunities

PS1 Chapter 3 Final Exam Review Quiz Professional Expectations

PS1 Chapter 4 Final Exam Review Quiz Communication Skills

PS1 Chapter 5 Final Exam Review Quiz Beginning Your Career

PS1 Chapter 6 Final Exam Review Quiz Introduction to Food Safety

PS1 Chapter 7 Final Exam Review Quiz Hygiene and Cleanliness

PS1 Chapter 8 Final Exam Review Quiz The Safe Flow of Food

PS1 Chapter 9 Final Exam Review Quiz Risk Management

PS1 Chapter 10 Final Exam Review Quiz Workplace Safety Regulations

PS1 Chapter 11 Final Exam Review Quiz Foodservice Equipment

PS1 Chapter 12 Final Exam Review Quiz Knives and Smallwares

PS1 Chapter 13 Final Exam Review Quiz Kitchen Basics

PS1 Chapter 14 Final Exam Review Quiz Culinary Math

PS1 Chapter 15 Final Exam Review Salads, Dressings and Dips

PS1 Chapter 16 Final Exam Review Sandwiches and Pizza

PS1 Chapter 17 Final Exam Review Stocks, Soups and Sauces

PS1 Chapter 18 Final Exam Review Cooking Methods

PS1 Chapter 19 Final Exam Review Introduction to Baking

PS1 Chapter 20 Final Exam Review Principles of Great Service

PS1 Chapter 21 Final Exam Review Front-of-the-House Basics

PS1 Chapter 22 Final Exam Review Introduction to Management

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Monday, Dec. 10 - Wednesday Dec. 12

Snow Days

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Friday: Dec. 7, 2018

FDR: "Yesterday, Dec. 7, 1941 - A date that will live in infamy."

Bellwork: Listen to the announcements without talking.

Today is your lab day.

Recipes: Dips, crackers and toast.

Buffalo Chicken Dip

Creamy Spring Vegetable Dip

Spinach, Artichoke Dip

Salsa

Guacamole

French Onion Dip

Assorted crackers and crispy toasts (bruschetta)

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Thursday: Dec. 6, 2018

Bellwork: Listen to the announcements without talking.

Task One: Quick lecture on Ch. 17 content - Stocks, Soups and Sauces.

Task Two: Continue to work through practice tests and check your work with the keys, which have been provided.

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Wednesday: Dec. 5, 2018

Bellwork: Listen to the announcements without talking.

Task One: Mini-lecture on Ch. 16 content - Sandwiches and Pizza.

Task Two: Continue to work through the Ch. 15 Practice Test.

Task Three: When you finish Ch. 15, check your work on Ch. 13 and 14. Keys will be provided. Make sure you are using the correct key.

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Tuesday: Dec. 4, 2018

Bellwork: Listen to the announcements without talking.

Task One: Today we will watch the NC Test App video and take a practice test.

You must do the 3rd and 4th grade math test to practice how to use the calculator on the computer.

Yes, this is 14 minutes: 34 seconds of your life - but it is the law, and we will do it.

Task Two: Work with the content for PS1 Ch. 15 Types of Salads and Salad Preparation.

Salad ingredients
Salad assembly
Dressing basics
Salad types

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Monday: Dec. 3, 2018

Bellwork: Listen to the announcements without talking.

Task One: Today, we will review the key terms for Ch. 14 with a Quizlet linked here.

Task Two: Complete your lab reflection from Friday's Skillet Lasagna.

Task Three: Review the Kitchen Math Worksheet from last Thursday to make sure you understand the concepts and calculated the correct answers.

Task Four: Begin work on the Ch. 14 Practice Test.

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Friday: Nov. 30, 2018

Task One: Today, we will go see a career and college presentation from Continental Tire in Morganton. They have a work-apprenticeship program that will pay for your college and pay you your hourly wage while you are in class.

Task Two: We will prepare skillet lasagna after our presentation.

Note: You will most likely have to come during your lunch to get your lasagna and tidy up your station.

Task Three: Clean, clean, clean.

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Thursday: Nov. 29, 2018

Task One: Review content for Chapter 14 - Culinary Math.

Essential Questions:

1. What are basic math calculations used in the kitchen?

2. What math is used in standardized recipes?

3. How does one convert a recipe to larger or smaller quantities?

4. What is the difference between metric and customary (standard) measurements?

5. How do you calculate the difference between As Purchased amounts and Edible Portion amounts?

6. How do you calculate total costs and portion costs for recipes?

Task Two: Begin working on our worksheet "Putting all that math to work."

It will lead you through all the math concepts for this chapter.

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Wednesday: Nov. 28, 2018

Task One: Create our ProStart online accounts for the national exam. The website for the account page is linked here.

You will give your password to Ms. Hadley, so we will make sure to have a successful test day on Dec. 13.

Review paperwork and get handout for In-lieu of credit for state exam.

We will talk in detail about what all this means.

Address articulated credit for in-lieu of status.

Task Two: Continue our work on the Ch. 13 Practice Test (30 minutes)

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Tuesday: Nov. 27, 2018

Task One: Review the remaining concepts for Ch. 13 - Seasoning vs. Flavor; Essential Skills; and Nutrition Labels.

Task Two: Work on the Ch. 13 Practice Test with bubble sheet.

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Monday: Nov. 26, 2018

Task One: Begin our study of Ch. 13, Kitchen Basics with three videos.

How to clarify butter

How to chop an onion

Importance of mise en place

Task Two: Complete our handouts on the kitchen brigade and the stations in a restaurant kitchen including our Doodle Notes Handout.

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Tuesday: Nov. 19, 2018

Task One: Today, we conduct a textbook walk and read through the information in Ch. 13.

Task Two: We will have PBS food shows on in the background.

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Monday: Nov. 19, 2018

Bellwork: Watch the announcements without talking.

Task One: Review the answers from the Ch. 12 practice test from last week.

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Friday: Nov. 16, 2018

Bellwork: Watch the announcements without talking.

Today is your lab day.

Recipe: Stovetop Mac-n-cheese or Skillet Baked Spaghetti

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Thursday: Nov. 15, 2018

Bellwork: Watch the announcements without talking.

Task One: Complete the Ch. 12 Unit test as an open notes, open book event.

Take your time and think carefully. Use your resources. Everyone should make a 100 on this test.

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Wednesday: Nov. 14, 2018

Bellwork: Watch the announcements without talking.

Today, we will review the content from Ch. 12 Smallwares, Knife Skills and Knife Cuts.

Task One: Using the handout on knives, label the parts of a chef's knife.

Task Two: Using the handout on knife cuts, draw the size and shape of each knife cut in the space provided. Use the ruler from the supply cart.

There is a diagram on how to measure using a ruler on the chalkboard.

Task Three: Using the handout from yesterday's lab scavenger hunt activity, look through all the smallwares, equipment and knifes listed. Write a brief explanation of the function of equipment that is unfamiliar to you.

You will have many pieces to describe. There is no way you know all that equipment. Chinois anyone? Food mill? Sautoir? Clam Knife? Wok? Parisienne Scoop? Channel Knife? Zester?

Task Four: Using the handout on knives, make a safety poster that shows multiple safety concepts from the list on the handout.

You may use your textbook and the Internet to help you with these tasks.

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Tuesday: Nov. 13, 2018

Bellwork: Watch the announcements without talking.

Task One: On a sheet of blank paper, write your lab reflection. The questions will be on the white screen if you need them.

Task Two: Find the equipment activity. We will look for the equipment from PS1 2e Chapter 12 in the kitchen lab.

Note: Sanitize the tables before placing any equipment on them.

Ch. 12 Essential Concepts (*Notes today's work)

12.1 Identify hand tools and small equipment. *
12.2 List the different types of knives used in the foodservice kitchen, and give examples of their uses. *
12.3 Demonstrate the correct holding and cutting motions for a chef’s knife.
12.4 Demonstrate the classical knife cuts.

Task Three: After we conclude the kitchen lab activity, we will review photographs of the equipment we don't have on hand and discuss the equipment's function.

Brazier or rondeau, oyster knife, clam knife, tamis or drum sieve, China cap, fish poacher, ricer, fish scaler, wok and cleaver.

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Monday: Nov. 12, 2018

School is closed today in observance of Veteran's Day.

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Friday: Nov. 9, 2018

Today is your lab day.

Your recipe: Loaded Potato Soup

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Thursday: Nov. 8, 2018

Note: Today is Pre-ACT day for sophomores. Seniors will be participating in a financial management course with SECU.

Freshmen and Juniors will remain in class.

Task One: Today, we will watch an educational film on a fine dining chef from North Carolina - Vivian Howard. "A Chef's Life: The Final Harvest"

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Wednesday: Nov. 7, 2018

Bellwork: Watch the announcements without talking or using your cell phone.

Task One: Review the correct answers and discuss the content for the Ch. 11 Practice Test.

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Tuesday: Nov. 6, 2018

No school today because of elections.

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Monday: Nov. 5, 2018

Bellwork: Watch the announcements without talking.

Task One: Review the equipment in PS1 2e Chapter 11 with a picture quiz.

Task Two: Take the practice test for Ch. 11. It is on paper. Sorry, but there is only so much time in the day and Ms. Hadley had to get a new washing machine this weekend.

Lesson goals for today.

1. Recognize commercial equipment by name from photographs.

2. Be able to briefly describe the purpose and use of the equipment.

3. Test yourself on concepts from PS1 2e Chapter 11 Equipment and its uses.

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Friday: Nov. 2, 2018

Bellwork: Watch the announcements without talking.

Today is your lab day.

Recipe: Best Yet Chocolate Chip Cookies from "Cook's Illustrated" magazine.

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Thursday: Nov. 1, 2018

Bellwork: Watch the announcements without talking.

Note: Half the class is absent today. ("Hamilton" field trip etc.) We will watch educational videos from Public Broadcasting Service on food topics. You may also work on make-up work or homework from this or any other class.

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Wednesday: Oct. 31, 2018

Bellwork: Watch the announcements without talking.

Task One: Complete the entire Chapter 11 Notes packet.

Task Two: Discuss bullying and how you can be a hero to someone who is a victim.

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Tuesday: Oct. 30, 2018

Bellwork: Watch the announcements without talking.

Task One: Review the remaining concepts from Ch. 10, Workplace Safety with an H5P presentation with embedded activities linked here.

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Monday: Oct. 29, 2018

Bellwork: Watch the announcements without talking.

Task One: Access the content from Chapter 10 - Workplace Safety with an H5P presentation with embedded activities at the link here.

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Friday: Oct. 26, 2018

Today is a half day for the end of the first nine weeks.

Task One: Watch educational food videos from Public Broadcasting System or work on make-up work from this or any other class.

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Thursday: Oct. 25, 2018

Today is your lab day. It also is club day.

The lab has been planned for a club day schedule.

Recipe: Pumpkin Spice Muffins with Streusel Topping

Skills/Concepts:

The Muffin Method

Quick Breads

Crumble Toppings

Sanitation (raw eggs)

Cross-Contamination

TCS food

Time-temperature abuse

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Wednesday: Oct. 24, 2018

Task One: Today, you should finish the Ch. 9 notes pages.

Power through and let's get this done!

Task Two: If you finish today's work, you may work on make-up work for this or any other class. This is the last week of the first 9-weeks.

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Tuesday: Oct. 23, 2018

Bellwork: If you didn't do a lab reflection on Monday, do so now. Guiding questions will be on the white screen.

Task One: If you didn't master the material from yesterday, then review the content on Quia linked here.

Task Two: Complete half of the Ch. 9 notes pages. It is long - but we can do it.

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Monday: Oct. 22, 2018

Bellwork: Complete a lab reflection sheet from Friday's 3-Egg Omelet lab.

Note to class: There were dirty dishes, dirty sinks, dirty stoves and dirty counters left in Friday's lab.

Volunteers stayed and helped tidy up. This is unacceptable. You must be able to clean up after yourselves if we are going to cook in lab. I am not your maid, and it is not my job to clean up after you leave mess in the lab.

Task One: Review key concepts from Ch. 8 with a mini-lecture (15-minutes maximum).

Task Two: Review our Ch. 8 concepts with this review activity on Quia.

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Friday: Oct. 19, 2018

Today is your lab day.

This week we will prepare a personal omelet. You have fillings for your omelet including: ham, cheese, onions, peppers and salsa.

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Thursday: Oct. 18, 2018

Today is College Application Day - we have numerous students out of class.

Task One: Watch videos of various ways to prepare omelets. We will be making omelets in lab this week.

You will see Martha Stewart, Jacques Pepin, Ming Tsai and Todd English.

You will see the classic French omelet, a country French Omelet and an American omelet.

In France, the classic omelet is pale - it takes on no brown color.

American omelets can be browned.

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Wednesday: Oct. 17, 2018

Task One: Review the concepts from Ch. 8 - The Flow of Food Preparation.

Task Two: Complete the Ch. 8 notes.

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Tuesday: Oct. 16, 2018

Task One: Review Ch. 7 concepts by going over the Notes Framework.

Task Two: Take the Ch. 7 Daily Work Review Quiz linked here.

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Monday: Oct. 15, 2018

Task One: Review the concepts from Ch. 6 by discussion the information from our chapter review work from last week.

Task Two: Take the Ch. 6 practice test linked here. You may take this test as many times as you wish.

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Friday: Oct. 12, 2018

Today is our regularly scheduled lab day.

Recipe: British Cream Scones. You may serve them with butter and various fruit spreads.

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Thursday: Oct. 11, 2018

Task One: Word search review of our Chapter 6 key terms.

Task Two: Bonus mini-lab. We will finish up the homemade tortilla chips that my first period did not complete.

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Wednesday: Oct. 10, 2018

Today we will make up the lab you missed last Friday.

Recipe: Canapes

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Tuesday: Oct. 9, 2018

Task One: Today, we are going work on Ch. 6 review.

On pg. 114, complete the Knowledge Check. Yes, it is short essay; you will live. Use complete sentences and write a nice, tight, informative paragraph on each question. That means you should have two paragraphs - one for each question.
On pg. 115, complete the Case Study Follow-Up.
On pg. 117, complete the "Critical Thinking: How to Handle an Outbreak" activity.

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Monday: Oct. 8, 2018

Task One: Today, we will finish up all those notes from Friday. I'm sure you didn't finish everything left for you with the sub.

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Friday: Oct. 5, 2018

Today Ms. Hadley is out sick. She got the flu from the FLU SHOT.

We will make up your lab next week. Come in closed-toe shoes, without hoodies and ready to work on Wednesday.

Today you have a note-o-rama to keep you busy and get ahead in our chapters.

Task One: Complete the notes from Ch. 7. If you finish those, you can work on the notes from Ch. 8.

Task Two: Here are some links for online review if you want to work on it.

Ch. 7: https://quizlet.com/_59wkoy

Ch. 8: https://quizlet.com/_3t2myn

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Thursday: Oct. 4, 2018

Task One: Go online and complete the Quia review quiz from earlier this week. It won't hurt you to do it twice. It will be good for your learning.

Additional Quia Activities are linked below.

Quia Sanitation Review

Safety and Sanitation Key Terms Review

Task Two: Make sure you are caught up on your notes pages.

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Wednesday: Oct. 3, 2018

Task One: Go online and find two sandwich recipes. One can be for any sandwich you would like to submit for lab consideration. The other should be for a canape.

Turn in both recipes to Ms. Hadley -- on paper. They can be on the same paper. Don't forget to put your name on it.

Task Two: Complete the Ch. 6 Notes Framework.

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Tuesday: Oct. 2, 2018

Task One: Review the concepts and info from Ch. 5 Starting Your Career.

Task Two: Begin the notes framework for PS1 Ch. 6 - Introduction to Food Safety.

Today you should finish pages 1-3.

Task Three: Take the Food Safety review quiz linked here. What do you remember from your work in previous foods classes?

PS1 2e Ch. 6 Essential Questions

What is foodborne illness and a foodborne illness outbreak?

What essential topics does a food worker need to know to keep food safe?

What is FATTOM? Why is it important?

What is TCS food? Why do food workers need to know this?

What is a food allergen? How do you handle food allergic customers?

What government agencies regulate the restaurant and foodservice industry?

Review work links:

Quizlet https://quizlet.com/_3ob3vj

Classtools.net http://www.classtools.net/arcade/201810_BHBNFj

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Monday: Oct. 1, 2018

Bellwork: Take a lab reflection sheet from on top of the yellow second period work folder at the corner of Ms. Hadley's desk.

Complete that lab reflection.

This week in your lab reflection remember to ...

Answer in Complete Sentences. (20 points off, if you don't do this.)
Tell me what you did and what you think with details. (Incomplete work, 20 points off)
Answer every question. (30 points off, if you don't do this.)

Task One: Review the content of the Ch. 5. Number a paper from 1-10 and write down what you think are the 10 most important pieces of information in this chapter.

After you write down the information - defend your choice. Answer the question, "Why is this information more important?"

Task Two: Take the Ch. 5 Practice test (This will count as your unit test. If you don't make 100 - shame on you for not working harder.)

Task Three: If you finish all the above work, you may review key terms with the following links.

Classtools.net

http://www.classtools.net/arcade/201808_D8fKZB

Quizlet

https://quizlet.com/_159yc3

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Friday: Sept. 28, 2018

Today is your lab day.

Recipes: Hot Sandwiches:

Monte Cristo or

Panini Sandwich or

Club Sandwich.

Lactose intolerant students will be provided with dairy free cheese.

Preview questions:

1. Have you ever heard of any of the above sandwiches?

2. Describe any you are familiar with. If you are not familiar, make a guess.

3. What is your favorite sandwich?

4. What do you think is the most popular sandwich in America?

What is the first thing we do when we enter lab? Wash our hands.

Before entering lab: Hair up.

Close-toed shoes.

Serious mind-set.

Ready to work.

No hoodies or jackets.

No gum.

No drinks.

No phones.

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Thursday: Sept. 27, 2018

Task One: Today you will write your resume.

Search the Purdue OWL for information on writing a resume.
Read the information about what goes into a good student resume.
Choose a style to use.
Brainstorm your information.
Write your resume.

Task Two: Write 10 questions for a job interview from the point of view of the person doing the hiring.

Read the information in your textbook about interviews and about the questions interviewer may and may not use.

____________________________________

Wednesday: Sept. 26, 2018

Bellwork: Log onto a computer and return to your desk.

Task One: Complete the Chapter 5 Notes Framework. Ch. 5 is on Building Your Career.

This is extremely important information that everyone should know. Pay attention and work hard on this chapter.

Task Two: If you finish the Ch. 5 Notes, check your PowerSchool and complete any missing assignments.

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Tuesday: Sept. 25, 2018

Bellwork: Log onto a classroom computer and find Ms. Hadley's daily agenda. Return to your desk.

Task One: Review key points of the content on communication essentials.

Task Two: Today, you will take the Ch. 4 practice test. This counts as your unit test, so do your best and retake it as many times as you need to score what you would like. Your grade is in your hands at this point.

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Monday: Sept. 24, 2018

Bellwork: Complete a lab reflection on Friday's lab experience. There is a half-sheet handout for this activity. You must answer fully all questions on the sheet to earn credit for lab.

DO NOT use the textese "IDK."

Write out complete sentences and make your reflection a worthwhile activity that tells me what you did in lab and thought of your product.

Task One: We're going to do an little activity called ...

1. First you will answer a question the best you can.

2. Then you will use resources (books in the room, the Internet) to seek information about the answer to the question.

3. Then we will share what we know as a group.

4. We will take notes on this entire process, so you (and Ms. Hadley) can see the progression of your thoughts and knowledge.

Note: Today's question is a Taste Exploration as well.

Preview Questions

1. What does a grape taste like to you? Don't say a grape. Describe its flavor.

2. Do you like grapes?

The Question

What is the deal with Cotton Candy or Candy Dream grapes?

Follow up thoughts from Ms. Hadley: Are they a natural product? Are they some kind of Frankenfood? Are they injected with flavor somehow?

Now:

Research these questions on the Internet. What can you find out about grapes, grape juice, grape flavoring and Cotton Candy or Candy Dream grapes in particular?

Task Two: Complete (today) the Ch. 4 Notes Framework - Communication Skills.

Essential Questions

What is the communication process?
What is effective speaking?
What is effective listening?
What is effective writing?
What are the barriers to effective communication?

Note: We will spend two days on this chapter. Your practice test on Tuesday will be your unit test for this chapter.

Task Three: Online review material for this chapter is linked below.

Classtools.net

http://www.classtools.net/arcade/201808_3bTHLd

Quizlet

https://quizlet.com/_12dgxq

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Friday: Sept. 21, 2018

Lab Today:

Crepes

Fruit Preserves (provided)

Chocolate Ganache

Chantilly Cream (Homemade Whipped Cream)

Task One: Lab anticipation questions.

Lab requirements:

Wash hands early and often.

No horseplay.

Be a part of the team.

Take on all tasks without excuses or whining.

Make sure all dishes/equipment are clean.

Clean and sanitize counters, sinks, stoves and other surfaces.

Make sure to provide Ms. Hadley a sample of your product.

Use your job assignment sheet to see who is responsible for tasks.

____________________________________

Thursday: Sept. 20, 2018

Bellwork: Log onto a classroom computer and find Ms. Hadley's daily agenda. Return to your desk.

Task One: Review safety procedures and requirements for lab.

Take and pass with 100 the ProStart Lab Safety Test linked here.

Task Two: Prep for Friday's lab by watching a couple videos of the recipe we will prepare: Crepes with sweet fillings.

Task Three: Divide the class into kitchen groups and review your recipe.

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Wednesday: Sept. 19, 2018

Bellwork: Log onto a classroom computer and then return to your desk.

Task One: Review the notes sheet and concepts for Ch. 3 with partner sharing activity.

Task Two: Take the Ch. 3 Practice Test linked here. This will be your unit test grade - so you should take it over and over until you make 100. You are in charge of your grade.

Task Three: Scoop, roll in toppings and taste our chocolate ganache truffles from last week's demonstration.

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Tuesday: Sept. 18, 2018

Bellwork: Copy down the Word of the Day along with the complete definition. Make sure the definition is meaningful to you, even if you need to reword it.

If you have time, draw a picture. Pictures are a powerful form of memory.

Personal Responsibility: A term that indicates that a person is responsible for the choices he or she makes. This includes admitting when one is wrong or at fault and then working to correct the problem without making excuses.

Ethics: A set of moral values that a group of people holds. Workplace ethics generally are based on the ideas that employees should be honest, show integrity and respect others.

Task One: Review the content from Ch. 3 by skimming through the textbook.

Task Two: Bold-faced Heading Explain-o-Rama.

Task Three: Complete the Ch. 3 Notes Framework.

Task Four: Review key terms from this chapter at the links below.

Classtools.net

http://www.classtools.net/arcade/201808_gmkS67

Quizlet

https://quizlet.com/_ve2um

____________________________________

Monday: Sept. 17, 2018

No school today for students or staff because of Hurricane Florence.

Did you know that WCHS was used as a Red Cross emergency shelter for people from Collettsville, the Globe, Edgemont and other parts north and steep?

Mr. Styron had cafeteria duty. He helped cook and serve lunch and supper for evacuees.

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Friday: Sept. 14, 2018

Task One: Take the Ch. 2 Unit Test linked here.

Task Two: Learn about the market forms of chocolate,

Demonstrate chocolate ganache.

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Thursday: Sept. 13, 2018

Task One: Speed review of the bookwork from yesterday.

Task Two: Complete the Ch. 2 Practice Test linked here.

You may have your index card for notes.

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Wednesday: Sept. 12, 2018

Task One: Complete the review activities in the textbook. Write the answers on your own paper. Label each activity.

Knowledge Check, P. 38

Case Study Follow up, P. 39

Choose one activity from P. 40 and complete it.

Exam Prep questions, P. 41

Task Two: Review key terms with links below.

Classtools.net http://www.classtools.net/arcade/201808_NiR7SP

Quizlet https://quizlet.com/_126jpd

______________________________________

Tuesday: Sept. 11, 2018

Bellwork: Pull out your notes sheet from yesterday and get a textbook from the bookshelf.

Task One: 35 minutes to work on the chapter notes framework.

Check this in for a grade when you have finished. Finished means there are no blanks or missing answers on your pages.

Task Two: Watch two short videos on our curriculum content from our textbook publisher.

Entry Level Jobs

Skills Needed for a Successful Career

Task Three: Race to the End Matching. Complete the worksheet and earn a prize. Top finishers earn an extra prize.

Task Four: Build your career worksheet. Complete the worksheet for how you build a career. Choose an entry level career and then record the path to more responsible positions with the ultimate goal of being an owner/manager/franchisee etc.

Make sure you fill in each area of career development: job pathway; skills, mentor and college or training.

____________________________________

Monday: Sept. 10, 2018

Task One: Take a walk through the Ch. 2 textbook material. Write down four things you did not know before looking through this chapter.

Task Two: Review PS1 2e Essential Questions

Ch. 2 Career Opportunities

1. What are career opportunities in the restaurant and foodservice industry?

2. What are some entry level jobs?

3. What skills do restaurant and foodservice professionals need?

4. What things can help you manage your health and wellness?

5. How are time and stress connected? How can you manage these forces?

6. What is the importance of professional development?

Task Three: Work on Ch. 2 Notes Framework with textbook.

Task Four: If you finish our other work, you may use these online sites to review our Ch. 2 Key Terms.

Classtools.net http://www.classtools.net/arcade/201808_NiR7SP

Quizlet https://quizlet.com/_126jpd

____________________________________

Friday: Sept. 7, 2018

Task One: Take the unit test for PS1 2e Ch. 1 linked here.

Task Two: Put a serious tidy on the lab. This class duty is wipe down all surfaces on stoves and ovens and wipe down the fronts of the cabinets and drawers from countertop to floor.

Task Three: Make ourselves a frappuccino. Yum.

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Thursday: Sept. 6, 2018

Task One: Take the practice test for PS1 2e Ch. 1 linked here.

Task Two: Review the vocabulary for the unit with these links below.

PS1 2e Ch. 1 Quizlet

PS1 2e Ch. 2 Classtools.net

Task Three: Play "Match the Chef" game linked here.

____________________________________

Wednesday: Sept. 5, 2018

Today we have a demonstrator as our guest.

Enzo Martin was a foreign exchange student from Brasil in 2007. He graduated from WCHS and then finished culinary school.

He returned for a visit to North Carolina and offered to come cook and talk about the foods of Brasil and his documentary research project in the jungles of the Amazon River basin.

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Tuesday: Sept. 4, 2018

Bellwork: Write down as much as you can remember about what we are studying in Ch. 1, Introduction to the Hospitality and Foodservice Industry.

Task One: Demonstration and tasting, local nectarines from Perry Lowe Orchard in Alexander County.

Task Three: Complete our view-o-rama of influential chefs in American cuisine.

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Friday: Aug. 31, 2018

Bellwork: Complete the quiz linked here on pg. 5-7 of the Ch. 1 2e Notes Framework.

Task One: Notes review.

Task Two: Continue content review with the links below. You can also watch the chef videos and take the notes quizzes again.

PS1 2e Ch. 1 Quizlet

PS1 2e Ch. 2 Classtools.net

Note: Your unit test for Ch. 1 is Wednesday, Sept. 5. Study this weekend.

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Thursday: Aug. 30, 2018

Bellwork: Words of the Day. Copy the words and their complete definition into your notebook. Make sure you have a definition that you understand. You may have to reword or rewrite the definition. If you have time, draw a picture. Pictures are a powerful form of memory.

George Auguste Escoffier: A chef in France (lived from 1846-1935). He helped transition from Haute Cuisine to contemporary cuisine. He developed the kitchen brigade system where people had specific jobs with titles and responsibilities. His staff worked quietly and dressed neatly. He was known as the “King of the Kitchen.”

Marie-Antoine Careme: He (yes, Marie was a man) believed that cuisine was a branch of architecture. He constructed massive and elaborate showstoppers called “pieces montees.” He also perfected the French sauces and put them into four categories. He defined the art of Haute Cuisine in his day. He trained many other chefs who went on to work and own restaurants across France and spread his methods. (Lived from 1784 to 1833)

Task One: Notes Quiz. You may use your notes page to answer the questions on the quiz. This is why you should do careful work on your notes.

PS1 2e Ch. 1 Notes Quiz (pages 1-4)

Task Two: Complete our notes pages for Ch. 1. Tag team notes work.

Task Three: Complete the Ch. 1 Crossword.

Task Four: Chef view-o-rama. We will watch short video selections of the chefs mentioned as influential in our textbook. We will do a couple a day as time allows.

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Wednesday: Aug. 29, 2018

Haute cuisine: (hote kwee-ZEEN): An elaborate and refined system of food preparation.

Haute cuisine is French and means “high food” we would say it is fancy or gourmet food.

Front-of-the-house: Employees who serve guests directly. Front-of-the-house positions include managers, assistant managers, banquet managers, dining room managers, maître d's, hosts/hostesses, cashiers, bar staff, serving staff, WAITERS, WAITRESSES and busers.

restorante: In 1765, a man named Boulanger began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café a "restorante," the origin of our modern word "restaurant."

Task One: Begin our Notes Framework for Ch. 1. Complete pages 1-4 today. Tag Team Mode for Notes pages.

Task Two: Review the key terms for this chapter with the online links below.

PS1 2e Ch. 1 Quizlet

PS1 2e Ch. 2 Classtools.net

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Tuesday: Aug. 28, 2018

Bellwork: Words of the Day. Copy the words and their complete definition into your notebook.

Aboyeur or Expediter – Person who takes orders from servers and calls out the orders to the various production areas in the kitchen.

Amenity -- A service or product provided to guests for their convenience, either with or without an additional fee.

Back-of-the-house -- Employees who work outside the public space. Back-of-the-house positions include chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners.

If you have your paperwork packet completed and signed, turn it in on the Red Folder marked first period.

Task One: Complete the online Student Information Form linked here.

Task Two: Review the key terms for PS1 Chapter 1: Welcome to the Hospitality and Foodservice Industry.

Unscramble Worksheet Team Competition

Task Three: Review the essential standards for Ch. 1

Learning Objectives:

1.1 Identify the two segments of the restaurant and foodservice industry, and give examples of businesses in each of them.

1.2 Categorize the types of businesses that make up the hospitality, lodging, and tourism industries, and identify their foodservice opportunities.

1.3 Outline the growth of the hospitality industry throughout the history of the United States.

1.4 Explain the importance of Carême and Escoffier’s contributions to the growth of the foodservice industry.

1.5 Explain the impact of entrepreneurship on the growth of the foodservice industry.

Task Four: Begin our PowerPoint review for Ch. 1 content. Finish through slide 20.

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Monday: Aug. 27, 2018

Task One: Attendance and Ice Breaker Activity

Task Two: Paperwork review and Hadley 101.

Task Three: "Who Am I?" cards activity. Discuss and rough draft.

Task Four: Find your passion PowerPoint

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