Friday, December 2nd5x5x5 Pie Competition

December 2nd Bellwork (Use Quizlet.com or write question & answers in the bellwork

section of your binder)1. What task best describes the use of a whisk?

a. Used to cream butter with sugar

b. Used to break a cold stick of butter into pieces

c. Used to incorporate air into cake batter

d. Used to fold in ingredients

2. To gather and organize all equipment and ingredients before cooking is called what?

a. mise en place

b. mise en rouge

c. mise en dough

d. mise en farce

Reminder: Food Prep Rotations MUST turn in Work Plan &

Ingredient list upon entrance in order to compete

December 2nd Bellwork (Use Quizlet.com or write question & answers in the bellwork

section of your binder)

1. What task best describes the use of a whisk?

a. Used to cream butter with sugar

b. Used to break a cold stick of butter into pieces

c. Used to incorporate air into cake batter

d. Used to fold in ingredients

2. To gather and organize all equipment and ingredients before cooking is called what?

a. mise en place

b. mise en rouge

c. mise en dough

d. mise en farce

Announcements:Students who wish to work on Yule Logs outside of class- sign up for slots today: Saturday 11-2, Monday Conference Period, Monday 2:30-4pm, Tuesday 2:30-4pm

If you are a senior graduating in December, see me today.

A Tavola (December 9th) Requirements: Minimum of 10 work-based learning hours completed, “C” or above in Culinary, Teacher signatures for all classes, No 2nd quarter discipline reports for Culinary teacher, students have not previously attended A Tavola events. Form must be turned in by the end of the day Monday (first come first serve)

Birthdays- Please let us know your birthday, we will have our first bday party for fall birthdays next week

Grade sheets will be distributed today; please make sure you return these by Monday/Tuesday (next block) with parent/guardian signature

20 points- obtain sponsors (pick up sheet today)

Final Projects Due December 9th (Next Friday)

Work-based Learning Logs are due Wednesday, December 14

Objectives

Students will be able to:

• Prepare a 5x5x5 pie in the allotted time.

• Evaluate food product and preparation methods.

• Demonstrate cross-training for restaurant positions.

Last Day of Rotation 3!!!

F.O.T.H: Finish Front of the House Assignments

Food Prep 1: 5x5x5 Pie Competition (AllPaperwork must be submitted prior to competition (Ingredient List & Work Plan)

Food Prep 1: 5x5x5 Pie Competition (AllPaperwork must be submitted prior to competition (Ingredient List & Work Plan)

Support Staff: Rotate every 15 minutes between Linens, Commercial Dishwasher, and 3-Compartment Sink

Manager: Read through requirements in Manager binder- ensure that all requirements are met. Next, finish the pumpkin roll for Mrs. Lindholm’s order

Closure:Write a paragraph evaluating what you personally did well, what you can

improve upon next time, what your group did well, and how your group can improve as a whole. Next, how did the groups around you do? What did they do well

and how can they improve?

Note: If you run out of time to complete the closure during class, this

must be completed for homework and turned in at the beginning of next

class.