ASSESSMENT, WEBQUEST, KNIFE CUTS         CHEAT SHEET           September 4, 2012
AMUSE BOUCHE: BRAINSTORM    What is the most important information to   remember when cooking? Discuss with aneighbor and ...
OBJECTIVES:Students will be able to:• Demonstrate mastery of culinary knowledge  covered so far this year.• Navigate throu...
ANNOUNCEMENTS: • Meeting today afterschool- FCCLA Membership Meeting!   In order to participate in field trips, you must b...
INTERIM ASSESSMENT
CREATE KNIFE CUTS CARD:   Make sure your card shows the exactdimensions! This will be laminated and will be your “Cheat Sh...
• Sign out laptop• Password: MP-2012• Go to:  http://questgarden.com/147/47/1/12082514  2754/• Complete handout
BONUS POINTS FOR “FRIENDING’ ONE OF OUR FACEBOOK SITES (5 PTS EACH):• http://www.facebook.com/srhsculinaryarts• Pima Count...
OUTSIDE OF CLASS:• Practice Knife Cuts at home and have parents sign a summary  of what knife cuts you practiced, what veg...
CLOSURE:*Write a letter to an absent classmate explaining today’s  learning. Be prepared to share your response with the  ...
COMING UP NEXT…• Preparing to Cater• Preparing to Compete• Hors d’oeuvres & Appetizers• Lab: Jalepeno Poppers
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Sept 4 2012 interim Assessment and Webquest

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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
  • Safety, Sanitation, Procedures, Knife Cuts, Chees
  • Sept 4 2012 interim Assessment and Webquest

    1. 1. ASSESSMENT, WEBQUEST, KNIFE CUTS CHEAT SHEET September 4, 2012
    2. 2. AMUSE BOUCHE: BRAINSTORM What is the most important information to remember when cooking? Discuss with aneighbor and write your response in the bellwork section of your binder.
    3. 3. 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
    4. 4. ANNOUNCEMENTS: • Meeting today afterschool- FCCLA Membership Meeting! In order to participate in field trips, you must be a member of a culinary CTSO (SkillsUSA, CCAP, or FCCLA) • Interims will go out tomorrow… 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 the work missed! Teacher will not remind you. • Snackbar opens tomorrow!
    5. 5. INTERIM ASSESSMENT
    6. 6. CREATE KNIFE CUTS CARD: Make sure your card shows the exactdimensions! This will be laminated and will be your “Cheat Sheet” for perfecting your cuts
    7. 7. • Sign out laptop• Password: MP-2012• Go to: http://questgarden.com/147/47/1/12082514 2754/• Complete handout
    8. 8. BONUS POINTS FOR “FRIENDING’ ONE OF OUR FACEBOOK SITES (5 PTS EACH):• http://www.facebook.com/srhsculinaryarts• Pima County JTED
    9. 9. OUTSIDE OF CLASS:• Practice Knife Cuts at home and have parents sign a summary of what knife cuts you practiced, what vegetable you practiced on, and how you are progressing (Bonus points: Take a picture of your work!) Note: You write the summary, your parents sign… If your parents write the summary, they get the points! (Due Monday)• If you did not finish your knife cuts cheat sheet or your webquest, complete this for homework. (Due Friday)
    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• Lab: Jalepeno Poppers

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