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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
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 is simple.” ~ Justin Quek~
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
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.
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
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
• 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 County JTED
CLOSURE:*Write a letter to an absent classmate explaining today’s learning. Be prepared to share your response with the class.
COMING UP NEXT…• Preparing to Cater• Preparing to Compete• Hors d’oeuvres & Appetizers