WEBQUESTAugust 31, 2012
AMUSE BOUCHE: BRAINSTORMHow is technology used in the foodservice               industry?
FRIDAY QUOTE:First, knife skills. Then, knowing how tocontrol heat. Most important is choosing the right product… the rest...
OBJECTIVES:Students will be able to:• Demonstrate mastery of culinary knowledge  covered so far this year.• Navigate throu...
ANNOUNCEMENTS:• Tuesday- FCCLA Membership Meeting! In order to  participate in field trips, you must be a member of a culi...
STUDY GUIDE FOR ASSESSMENT:• Complete your study guide then check over your  responses with a peer.• If you have completed...
CREATE KNIFE CUTS CARD:    Make sure your card shows the exact dimensions! This will be laminated and will  be your “Cheat...
• Sign out laptop• Password: MP-2012• Go to:  http://questgarden.com/147/47/1/12082514  2754/
BONUS POINTS FOR “FRIENDING’ ONE OF OUR FACEBOOK SITES (5 PTS EACH):• http://www.facebook.com/srhsculinaryarts• Pima Count...
CLOSURE:*Write a letter to an absent classmate explaining today’s learning. Be prepared to share your                     ...
COMING UP NEXT…• Preparing to Cater• Preparing to Compete• Hors d’oeuvres & Appetizers
Upcoming SlideShare
Loading in …5
×

Aug 31 2012 WEBQUEST

395 views
334 views

Published on

Published in: Technology, Business
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
395
On SlideShare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide
  • Objective: Identify terms related to cheese production and tasting.http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Types-of-Cheese/Fresh-Unripened-Cheese.aspx
  • Aug 31 2012 WEBQUEST

    1. 1. WEBQUESTAugust 31, 2012
    2. 2. AMUSE BOUCHE: BRAINSTORMHow is technology used in the foodservice industry?
    3. 3. FRIDAY QUOTE:First, knife skills. Then, knowing how tocontrol heat. Most important is choosing the right product… the rest is simple.” ~ Justin Quek~
    4. 4. OBJECTIVES:Students will be able to:• Demonstrate mastery of culinary knowledge covered so far this year.• Navigate through websites and resources used in JTED Culinary Arts
    5. 5. ANNOUNCEMENTS:• Tuesday- FCCLA Membership Meeting! In order to participate in field trips, you must be a member of a culinary CTSO (SkillsUSA, CCAP, or FCCLA)• Turn in Google App Signature Sheets• Interims will go out next week… if you are missing work/have been absent, you have the number of days missed plus one day to submit makeup work. You are responsible for reviewing materials and getting work missed! Teacher will not remind you.
    6. 6. STUDY GUIDE FOR ASSESSMENT:• Complete your study guide then check over your responses with a peer.• If you have completed the study guide, use remaining tiime to work on the Webquest or to create your knife cuts cheat card for laminating
    7. 7. CREATE KNIFE CUTS CARD: Make sure your card shows the exact dimensions! This will be laminated and will be your “Cheat Sheet” for perfecting your cuts
    8. 8. • Sign out laptop• Password: MP-2012• Go to: http://questgarden.com/147/47/1/12082514 2754/
    9. 9. BONUS POINTS FOR “FRIENDING’ ONE OF OUR FACEBOOK SITES (5 PTS EACH):• http://www.facebook.com/srhsculinaryarts• Pima County JTED
    10. 10. CLOSURE:*Write a letter to an absent classmate explaining today’s learning. Be prepared to share your response with the class.
    11. 11. COMING UP NEXT…• Preparing to Cater• Preparing to Compete• Hors d’oeuvres & Appetizers

    ×