Culinary Arts
Welcome to Culinary Arts! CARD FILE BOX DUE ON OR BEFORE JUNE 9, 2008!!!
For the week of June 2-6 2008.
Section 4: : AGENDA CHECK JUNE 9
Requirements are on this Weblog. See below
Please copy the following recipe for our foods labs: Make sure your card file box is up to date. Use the CA#MP links to the right of the screen to find all of them. Put them in ABC order for the year NOT each MP.
Sections 5, 6: AGENDA CHECK JUNE 10
Requirements are on this Weblog. See below.
Please copy the following recipes for our foods labs: Make sure your card file box is up to date. Use the CA#MP links to the right of the screen to find all of them. Put them in ABC order for the year NOT each MP.
Name___________________ Section____ Score______
Culinary Arts Recipe Box Contents for 4th Marking PeriodIn alphabetical order (5)
___________ Name on each card (4) ______________Recipe written completely and legibly (10)
_______ Cards in Box (4) _________Abbreviations & Equivalents
- 2 cards Terms Used in Cooking - 9 cardsRecipe for Happiness (3) Recipes (1 point each =63)
Apple Crunch Meatloaf
Baked Apples Meat recipe_______________
Baked Macaroni and Cheese Milkshake
Baked Potatoes Monkey Cake
Banana Bread Monte Cristo Sandwiches
Beef and Noodle Casserole No Bake Cheesecake
Blushing Pears O’Brien Potatoes
Broccoli and Cavetelli O Henry Bars
Buttermilk Biscuits Omelet (copy of paper)
Caizone Orange Pound Cake
Cheese Steak Oven Fried Chicken
Chicken Parmesan Pancakes
Chicken & Rice Bake Parmesan Crescents
Chicken Santa Fe Pasta Primavera
Chili Con Came Peanut Brittle
Cookie_________________ Pepperoni and Cheese Bread
Corn Muffins Philadelphia Sticky Buns
Cranberry Nut Bread Pizza
Cream Cheese Tarts Potato Salad
Creamy Decorators’ Frosting Quick Sauce
Crunch Bits Rice (copy of paper)
Date Nut Bread Rice Krispie Treats
Decorators’ Icing Salad/Dressing ___________
Deluxe Sugar Cookies Sand Cups
Deviled Eggs Shortbread Wedges
Dirt Cups Sloppy Joes
Eggs Mc Seuss Streusel Coffee Cake
Fettuccine Alfredo Tortellini Salad
Foccacio Vegetarian Recipe ________
French Toast Zucchini Quiche
Jello Jigglers
Lasagna or Vegan Lasagna
Macaroni Salad 1 recipe required of the 3
Mashed Potatoes
Meatballs
_
CULINARY ARTS
FINAL EXAM EXPLANATION
In order to complete your final exam, you are to prepare a recipe at home using the following guidelines:
1. The recipe should be something we have not done in class this year. It must be a published recipe from a reliable source.
2. It should take a considerable amount of preparation. JelI-O dishes do not count!!
3. Your dish must be garnished as if you were serving
it in a restaurant.4. You will be allowed 20 minutes preparation at the beginning of class to heat or finish any last minute touches for your dish.
5. All projects are to be completed on an individual basis. No group projects are allowed.
6. All recipes must be approved by the teacher in advance to receive credit on your final exam grade. Your completed project, recipe, parent signature, and the attached essay questions are due during your scheduled exam period.
YOUR SCHEDULED DATE IS
7. Please make sure your parent writes and signs a brief statement on shopping and equipment list about your performaflce in the kitchen. responsible for the clean-up of your home kitchen.
the back of the You are totally8. If you anticipate having problems completing this assignment, you are to contact the teacher at least 1 week in advance in order to make special arrangements. If the teacher is not notified of any problem in a timely manner and/or project is not completed, you will receive a zero on your final exam.
9.
Time will be given in class to decide on your recipe, make a shopping list for your recipe, and write an equipment list to complete your recipe. If your recipe calls for equipment that you don’t have at home, special arrangements can be made with the teacher to borrow needed equipment. All borrowed equipment must be returned on your final exam day. You are responsible for supplying the groceries and serving dishes needed for the project.10. The final exam
10 points
10
points10
points10
points40
points20 points
grading breakdown:
Choice of recipe is challenging and uses present culinary skills
Presentation of dish, including garnishes
Signed statement from parent as to completion of tasks
Accurate shopping list and equipment list, attached recipe
Overall dish, including taste and appearance
Essay includes answers to all questions
The dishes are to be brought
in and set up buffet style for evaluation and grading of each student’s project. Students are expected to remain in the room the entire exam period and do their dishes after the tasting.CULINARY ARTS
FINAL EXAM
PAGE 1
Name:__________________________ Recipe:
10% of final exam grade:
Attach a copy of your recipe to this page.
For the shopping list, write down everything you need, then cross off what is already
available at home.
Garnish:
________________________________________Shopping list: Equipment list:
10 points:
Parents: Please write and sign a brief statement on the back of this paper about your
son’s/daughter’s performance in the kitchen for this project.
Remember, they are totally responsible for the clean up of the home kitchen.
Thank you for your support!
CULINARY ARTS
FINAL EXAM
PAGE 2
Name__________________________________ Recipe:
In the space below and continuing on the back, write a brief essay about your final exam project (20% of the grade). Use complete sentences, proper grammar, and no abbreviations. Your handwriting must be legible or you may type your essay on a separate paper and submit with this sheet. Essay must be at least 4 sentences for each response to each question. (6 questions, 4 sentences each)
Provide details and examples when needed.
1st paragraph: Describe why you selected this recipe.
Describe how the preparation process went.
2nd paragraph: Did you experience any difficulties, what did you do to handle them? What part did you enjoy the most?
3rd paragraph: How long did the entire process take?Did the final product meet your expectations, why or why not?
______________________________________________
Culinary Arts Class Article Requirements
Four articles are due every marking period. The article must relate to your food course. The topics may include: major and small appliances, food preparation techniques, nutritional food selection, cookbooks, career opportunities in the field, or a unit we are discussing in class. The article must be 500 words at minimum. No wine, beer, alcohol articles. No restaurant reviews, no article just listing recipes, no question and answer types. (10 points for article selection)
The dates the articles are due will be posted on the board at the beginning of every marking period. Give yourself time to find an interesting article. You will give an oral presentation of your article to the class. This means you must know what you read and wrote! Presentation of your article is essential towards your marking period grade.
Each article assignment must include the following information:
AND DATE OF SUBMISSION (10 points)YOUR NAME. SECTION,
TITLE of the article (5 points)
WORKS CITED- Where did the article come from? (10 points) Use proper MLA style to credit your source from a newspaper, magazine or Internet. Check your agenda for examples.
SUMMARY - What was the article about? You must write at least 2 paragraphs. Each paragraph must be 5-7 sentences. DO NOT COPY THE ARTICLE WORD FOR WORD. (30 points) Include the titles of any recipes in the article as examples of the topic. You can comment on the recipes.
OPINION - What did you think about the article? Explain your reasons for liking or disliking the article. (15 points) Avoid the following phrases:
"I liked it." Too vague, give reasons or examples "I thought it was dumb" Explain your thoughts with details
"I don’t care" Then pick an article that you have an opinion or a topic that you care about. Include any personal experiences you may have with the topic. If appropriate, discuss any career implications for you.
ARTICLE - BE SURE TO ATTACH YOUR ARTICLE TO YOUR PAPER. Articles should be current, no more than 1 year old. Use highlighter or underline phrases to include the main points of your entire article. (10 points)
GRAMMAR AND SPELLING (10 points) Use proper grammar and correct spelling. No abbreviations. Proof read your paper before you turn it in. All submissions are to be written in pen.
GRADING - This counts in the homework category. Your grade will drop 10 points for each day it is late. Points will be deducted for every portion of the assignment that is missing or done incorrectly. Your article assignment may be submitted either in typed or handwritten format. Be sure your handwriting is neat and legible. If I can’t read it I will hand it back to you to rewrite.
Source for online articles: www.foodreference.com
Last update: Monday, June 2, 2008 at 1:11:05 PM
Copyright 2008 rmazujian
