Week 9: October 26-30

Important Reminders:• Dessert labs Tuesday-Thursday• Advisory this Friday• Butter Quiz this Friday• Quarter Ends Next Thursday

(Nov. 5)• Current Events & Late Work

Due Nov. 3

• Objective: Students will identify proper kitchen equivalents.• Warm-up: Draw and label the four

measuring spoons from smallest to largest.• Activities:• Introduce Cookie Competition• Copy 3 Recipes

Day 36: October 26

Chocolate Chip Cookie Competition

• This is the time to show your skills!

• Your group is to submit a Chocolate Chip Cookie recipe to Ms. Khastoo (1 for me- 2 for your group…someone might be absent so don’t depend on others, failure to have recipe will result in automatic loss of points!!!)

•Recipe must be chocolate chip only-no nuts, cocoa powder, etc.•You are required to submit 12

cookies for evaluation.•Make sure your recipe does not make

more than 2 dozen because we will not have enough time to bake and I will not buy that many ingredients!!!

• Recipe is Due Friday, October 30

• Team Planning will be on Tuesday, November 3

• Competition will be on Wednesday, November 4

• Tasting and Evaluation will be on Thursday November 5

• This completion is worth over 100 points, so participation is key on every single component.

Labs•Tuesday :Glazed Lemon Cakes

•Wednesday/Thursday: Apple Strudel

•Thursday: Pine Bark

Day 37: October 27•Objective: Students will apply baking

dessert principles into a recipe.

•Warm-up: 1 stick butter=___ tbsp.

•Activities:•Lemon Muffins

2- Head Chef3-Assistant Chef4-Runner5-Cleaner1- All of the above

2- Head Chef3-Assistant Chef4-Runner1-Cleaner

Day 38: October 28•Objective: Students will be able to apply

intermediate baking techniques into a recipe.

•Warm-up: 1 egg=____ C

•Activities:• Apple Strudel-Day 1

3- Head Chef4-Assistant Chef5-Runner1-Cleaner2- All of the above

3- Head Chef4-Assistant Chef1-Runner2-Cleaner

Cookie Recipes due FRIDAY

Apple Strudel Tips1. No nuts. Apples- wash, peel, core and thinly sliced

2. Lemon-Share with kitchen across. Wash, cut in half, share, juice then zest/grate.

3. Cookies-Crumble with pastry blender

4. 10 sheets of phyllo (5 per strudel)1. Keep moist2. Use flat surface3. Be gentle

5. Granulated sugar: Sprinkle on top

Day 39: October 29•Objective: Students will apply baking

techniques into a recipe.

•Warm-up: 9 Tbsp. = _____ tsp.

•Activities:•Apple Strudel-Day 2•Pine Bark

Cookie Recipes Due TOMORROW & Butter Quiz

3- Head Chef4-Assistant Chef5-Runner1-Cleaner2- All of the above

3- Head Chef4-Assistant Chef1-Runner2-Cleaner

Lab Directions-Part 1

1. Label Lab Sheets : Apple Strudel Day 2 & Pine Bark

2. Begin Baking Strudel on Parchment lined baking sheet for 20-25 minutes

3. Grab all mis en place for Pine Bark & Strudel but do not begin

Pine Bark•Work Quickly!•Whisk butter and sugar until caramel

color/texture•Use small baking sheet and foil good!•Crackers should be touching when placed•After melting chocolate, remove bark

immediately and place on WAXPAPER, then plate •Freeze immediately after placing on plated,

wax paper

Day 40: October 30

•Objective: Students will be able to reflect on techniques learned in the dessert unit.

•Warm-up: ¼ stick of butter =_____ T

•Activities:• Cookie Recipes Due TODAY• Butter Quiz• Lab Reflections/Vocabulary

Glazed Lemon Cake ReflectionUse Your Vocabulary Sheets

1. What modifications or changes did you make to this recipe or will you need to make next time?

2. How did the lemon juice/zest affect the taste?

3. When it comes to desserts, do you prefer chocolate or fruity desserts? Explain.

Apple Strudel Reflection

1. What steps can you do beforehand to make this recipe more convenient?

2. Was this your first time working with phyllo dough? What other variations could you stuff in the dough?

3. What modifications would you make to this recipe next time? List three.

Pine Bark Reflection

1. What modifications/flavors would you make to this recipe?

2. Is this a recipe you would use again? For what type of occasion?

3. What strengths and weakness’ did your group have this past week?

Baking Vocabulary• Blending Method- a mixing method that involves

using oil or liquid fat to blend ingredients.

• Creaming Method- a mixing method in which ingredients like softened fat and sugar are combined first until light and fluffy.

• Sponge/Foam Method- leavening is formed from air that is trapped in the beaten eggs.

• Scald- to heat a liquid to just below the boiling point