One person from red & blue group will receive bonus points to volunteer for dish pit/linensStudents who are not assisting with poppers should practice knife cuts
Sept 5 Appetizer Unit Jalepeno Poppers Day 1
9/5 Appetizer Unit: This lesson is
9/5 Amuse Bouche (5 minutes tocomplete): 1. Work with your team members to plan day 1 of the lab. 2. Read today’s recipe(s). Write down any terms or cooking techniques that are not familiar to you. 3. Double the recipe(s). How does adjusting yield impact cooking time/temperature? 4. Complete Lab Planning Sheet
Announcements:• Sign up for Snackbar (3rd & 4th Year Students)• Interim Grades go out today- Get Parent/Guardian signature and return by tomorrow• Reminder of Expectations for Guest Teachers!
Objectives:Students will be able to:• Demonstrate how to make jalapeño poppers.• Use correct procedures for knife skills and working in the kitchen.• Cross-train in a commercial kitchen.
Interim Grades/Returned Work:• Interims must be signed and returned by Thursday (beginning of class).• Questions regarding individual grades or missing assignments- Please sign up for one of the open slots for after-school
Lab (Day 1 of Jalepeno Popper Lab):• Red Group: Bacon Wrapped Jalepeno Poppers- 20 pieces• Blue Group: Breaded Jalepeno Poppers- 20• Yellow Group: Bacon Wrapped Jalepeno Poppers 20 pieces• Green Group: Breaded Jalepeno Poppers- 20 Pieces• Purple Group: Dish Pit/Linens, Assist with Snackbar/Lab Cleanup• Black Group: Assist with food prep for Snackbar and Cleanup
Lab Procedures:• Please sign off on duties you are responsible for completing• All items on list must be completed prior to teacher dismissing you to your next class• Note: No late passes! Work must be completed by the bell.• Do not cook your food today- have prepped and ready to go in the oven tomorrow.
Closure:• Complete Lab Checklist and Group Lab Evaluation.• See teacher to check work areas and final product for teacher evaluation 3 minutes prior to dismissal.