MrK Culinary 1 by Sam Kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y Here is what we did today in class en-us 2018-08-30 19:26:31 UTC 2024-10-26 01:23:47 UTC hello@padlet.com class #2 sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/278884694 name tags
syllabus, lab rules sign and turn in via Google classroom]]> 2018-09-07 14:57:29 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/278884694 class #1 sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/278885034 ice breakers]]> 2018-09-07 14:58:05 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/278885034 Class#3 sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/279877930 Ask about notebooks note taking necessary.
1.question of day 
2.power point slides 1-10
            -Students write vocab words on paper
            -pause to allow students to fill in
 
OPEN text books to page278
-look at picture on 278”why does proper storage keep food safe?”
Read p. 280 and fill in vocabulary, 
Write on board and let the students know they will need to answer these questions when called
What are the symptoms of foodborne illness?
What is bacteria?
What are the 4 basic food safety rules?(discuss)
 
Check photo what instrument is the cook using and why?
What is another kitchen tool or product used to ensure food safety?
(Gloves cutting board hairnet, sponges, soap, sanitizer…)
 
Read page281 fill in vocabulary
]]> 2018-09-11 14:20:47 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/279877930 Class 4 sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/280910843 finish class 3: students write 5 quiz questions, from 281, Students read 282-283 fill in vocab, List 3 methods to avoid cross contamination. Complete worksheet in Google classroom]]> 2018-09-13 15:52:30 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/280910843 Class 5 sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/280912736 orfoodhandlers.com videos skip the intro video play 1-6. students log in to ]]> 2018-09-13 15:54:56 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/280912736 class 6 sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/285751957 Question:
Why is it dangerous to thaw food at room temperature?

FBI most wanted posters
download open book creator app

]]> 2018-09-25 19:22:40 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/285751957 class 7 sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/287848444 muffin demo
Q:What is the difference between a quick bread and yeast bread?
A: the leavening agents: ingredients that make bake goods rise p.656 explain
applesauce muffin demo
call out proper measuring techniques liquid, brown sugar, flour (scoop and level). Mise en place containers, roles. What's due?reflection, take photos for cookbook]]> 2018-10-01 19:53:35 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/287848444 class 8 sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/287856251 Q what is your role in today's lab?
lab day
muffin lab reflection and cookbook guidelines]]> 2018-10-01 20:11:55 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/287856251 class 9 Wed sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/287858670 Q; What was the leavening agents in yesterday's lab?
Reading Questions page 668-671]]> 2018-10-01 20:18:56 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/287858670 class 10 sam_kimerling https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/287859296 Q: was the last lab the first time you have ever made muffins?
recipe cost out/ sanitation quiz]]> 2018-10-01 20:21:03 UTC https://padlet.com/sam_kimerling/xt4oksdbzr8y/wish/287859296