Homework:
Read chapter 8 in your Culinary Essentials textbook, complete the "Check Your Knowledge" and "Critcal Thinking" questions on page 196, there are 11
questions total ! It is due on Mon. 3-17, a letter grade is deducted for every day late!
There will be a test on chapter 7 on Mon 3-17.
Have a great weekend!
Here are two locations to purchase uniforms:
Annie's Uniforms
54 Bridge St
Ansonia, CT 06401
203-736-4699
B & L Mens & Boys Store
350 Main St
Ansonia, CT 06401
203-734-2607
Here's a question to answer for Monday ;
What does the French term "mise en place" mean?
Culinary Goal Accomplishments
9th Grade
Safety:
Identify potential dangers.
Identifying hazardous materials.
Recognize evacuation plan for culinary.
Location of shop fire equipment.
Lifting of objects.
Theory:
Safety and Sanitation
Personal Hygiene
Explain employment oppuortunities in the culinary trade.
Understand expectations in the culinary trade.
Identify basic weights and measures.
Equipment identification.
Proper Knife Handling
Skill:
Follow safety procedures.
Demonstrate basic hand tool use.
Perform kitchen production daily.
Perform proper sanitation of entire facility.
Operate basic kitchen.
10th Grade
1st Trimester
• Safety & Sanitation Procedures
• Mise En Place
• Recipes
• Sandwiches
• Convenience Food Handling
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