INTRO TO CULINARY
Instructor: Finkelstein, JThis course includes study of kitchen safety, food sanitation, nutrition, and fundamental methods of food preparation. Students will rotate through different kitchen stations learning basic operating procedures in the production of foods for the school lunch program. Students will learn about kitchen utensils, small equipment, knife skills and basic hot and cold food preparations. In addition they learn about weights and measures. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum. Students will explore the essential role of each food group as they work in the kitchen lab. A weekly laboratory experience is provided.
Save to foursquare
-
Exams
Exams will be given on January 25th – 30th. A schedule for these exams is attached. All students are required to take a mid-term exam during the scheduled exam block.
-
Weekly Agenda 1/17-1/20
Monday- No School Tuesday - Muffin Batter/Brownie Batter Wednesday - Muffin Batter/Brownie Batter Thursday - Muffin Batter/Brownie Batter Friday - Muffin Batter/Brownie Batter
-
10 Life Skills We Could All Learn From Professional Chefs
1. PERSONAL APPEARANCE: I've never met a chef whose hair wasn't clean and off her face. I've never seen a chef with dirty nails or schmutz on his clothes (except food). Enough said.
-
Website
Take a look at www.foodsafety.gov. this is a new website the government started on food safety. This website http://www.cdc.gov/CDCTV/HandsTogether/index.html shows a video on the 5 step process of washing your hands
