Lab Make-up Sheet | |
File Size: | 72 kb |
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We read through this Lab Rules and Regulations worksheet.
— Students will understand what is expected of them on lab days. — Students need to keep this in their binder. |
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We studied the Terminology Flashcards. We played Kahoot to learn the kitchen equipment. We completed the Flip-Chart.
MAKE UP: — Write the vocabulary words and definitions from the flashcards on a blank piece of paper. — Complete the Flip-Chart. — Complete the Kitchen Equipment Crossword. |
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Day #2We assigned seats in the classroom.
Mrs. Pearson made Biscoff Oatmeal Cookies to demonstrate proper measuring techniques. We went over the Disclosure Document as well as the Course Outline. |
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We made German Pancakes. Students worked on the Reading a Recipe Study Guide.
MAKE UP: — Make the german pancakes at home. Turn in a lab make-up form. — Complete the Reading a Recipe Study Guide |
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Today students will take the Reading a Recipe Quiz. Afterwards we will make our basic mix which will be used in about a month in our quick breads lab.
MAKE UP: — Make the basic mix at home. Turn in a lab make-up form. |
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Today students created a presentation based off of one of the Safety Info. Sheets.
MAKE UP: — Complete the Kitchen Safety Notes using the kitchen safety PPT — Read through the First Aid & Safety Info, and write a 1/2 page about the information you learned from the info. sheets. |
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Students made Taco Salad, and completed the fill in the blanks on that same taco salad recipe page.
MAKE UP: — Make the Taco Salad at home. Turn in a lab make-up form. — Turn in the recipe page completely filled out. |
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Students participated in a Food-borne illness scavenger hunt and filled in the chart. We started going over the guidelines for food handler permits. Students will need to pass the test with 75% and pay $20 to the finance office (bring the receipt to Mrs. Pearson) in order to receive a food handler permit. Money is due by 9/23/16.
MAKE UP: — Complete the Food-Borne Illness Chart — Review the Information in the powerpoint from the Health Dept. |
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Today students completed their ServSafe Guide using the ServSafe Manual (located in the classroom ONLY).
MAKE UP: — Complete the ServSafe Guide. (You need the manual to do so). — Prepare for the Food Handlers Test. |
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Day #10 (September 21st & 22nd)Today we learned about Microwaves and made our own individual microwave cake.
MAKE UP: — Use the Microwave PPT to complete the Microwave Notes. — Make a Microwave Mug cake at home. Turn in a lab make-up form. |
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Today we started talking about MyPlate. I passed out the Food Journal, students need to track their food, water, sleep, and exercise for 5 days. This food journal will be due on October 3rd. We then completed the Dietary Guidelines Notes using the Dietary Guidelines PPT. In class we had a relay race, and took a walk outside and around the soccer field.
MAKE UP: — Begin working on tracking your diet using the Food Journal. — Complete the Dietary Guidelines Notes using the PPT. — Participate in a physical activity for 30-60 minutes. Write half of a page describing what you did and explain why physical activity is important and how it relates to the Dietary Guidelines. |
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Day #12 (September 27th-28th)
Today we broke into 6 groups and completed 6 different MyPlate Stations.
MAKE UP: — Come talk to Mrs. Pearson. |
Today we had our breakfast lab. Students each made a breakfast sandwich and each group made an orange julius or a fruit smoothie. Students also worked on filling our the How well do you think you eat questionnaire. This is due with the MyPlate packet next time.
MAKE UP: — Make a Breakfast Sandwich and breakfast drink at home. Turn in a lab make-up form. — Complete the 'How well do you think you eat' questionnaire. |
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Today we learned how to calculate calories. We talked about the 6 essential nutrients;what they are, what they do, and the amount of calories per gram. We calculated calories for and made peanut butter rice krispies.
MAKE UP: — Complete the Peanut Butter Rice Krispies Calculating Calories Worksheet. — Make the Peanut Butter Rice Krispies at home. Turn in a lab make-up form. |
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Today we reviewed Safety and Sanitation. Each student picked a partner. One partner would make an apple crisp while the other partner watched that partner (from the very beginning, to clean up) and took notes or correct and incorrect practices in regard to; safety, sanitation, and classroom procedure. Students filled the back of their recipe page of the good and bad things they saw.
MAKE UP: — Make the Apple Crisp at home. Turn in a lab make-up form. |
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Today in class we talked about Protein. We also had a lab where we made Fajitas.
MAKE UP: — Complete the Protein Notes using the Protein Info Sheets. — Make the Fajitas at home. Turn in a lab make-up form. |
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Today was our egg day. We talked about all the different ways to cook eggs. In our groups we were then randomly assigned an egg cooking method. Each group member made a different type of egg. We then compared and tasted all the different types of eggs while filling out the Egg Comparison Chart.
MAKE UP: — Complete the Egg Notes using the Egg Cooking Method Note Sheets. — Make 3 different cooking methods of Eggs at home. Turn in a lab make-up form (For full credit you will need to also complete the Egg Comparison Chart of the 3 eggs you made at home). |
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Today we had our Milk day. We went over the milk notes and then each group made a different recipe which includes milk. The different recipes we used were Tapioca pudding, Chocolate ice cream, Vanilla ice cream, and Milk fudge. We also started work on our binders which are going on Term 1 grades.
MAKE UP: — Complete the Milk Notes using the Milk Notes Word Bank. — Make homemade ice-cream or tapioca pudding at home. Turn in a lab make-up form. — Begin to put together your binder which is due October 25th for B-day or October 26th for A-day. |
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Today we talked about Lipids (aka FATS).
MAKE UP: — Complete the Lipids Worksheet using the word bank. — Make the low fat cheese fries, low fat cupcakes, or low fat mac and cheese at home. Complete the two graphs comparing the low fat and high fat of whichever food product you made. Turn in a lab make-up form. — REMEMBER: Your binder is due NEXT TIME. |
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Lab Cleaning Day
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