Students will prepare jalapeño poppers either breaded or bacon wrapped in their lab groups. They must plan their lab work, double recipes to understand yield adjustments, and sign up for cleanup duties. The objectives are to demonstrate popper preparation with proper kitchen skills and cross-train in a commercial kitchen. Interim grades were distributed and must be signed and returned the next day with any assignment questions during office hours.

1. 9/5 Appetizer Unit:
This lesson is

2. 9/5 Amuse Bouche (5 minutes to
complete):
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

3. 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!

4. 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.

5. 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

6. 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

7. 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.

8. 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.