MEMO
TO: Parents of 11th & 12th graders FROM: Joy MorrowRE: Life Skills: Food Tech (3- ring binder due in two weeks ) DATE: September 7, 2011 for A week classes, September 14 for B week
Dear Parents, Each year I teach “Cooking Class,” or Food Tech, to our
11-12th graders. Class
will meet every other Wednesday.
We will break into teams, with each team responsible to prepare one
course of the meal. Each student will
be assigned one-two classes per semester when they will be responsible to plan the menu
of their choice, or be the “Head Chef.”
Guidelines will be clearly established. Sometimes they will work alone, other times with a partner.
On the week your student is the Head Chef, they will be responsible for the menu. You may assist them, but they are required to shop for all the ingredients themselves, rather than have you do it for them. This is an important aspect of the program that teaches them to work within a specific food budget, understand unit pricing, estimate quantities of ingredients needed, learn how long it takes to shop, and many other things. We will only require this twice each year since we know this takes some time to do. Students will not be allowed to miss school in order to shop, and if they do so it will impact their grade, and be considered an unexcused tardy.
Your student will be cooking their own lunch for these days so parents have already been assessed a fee for the year to cover this cost as part of their tuition bill, as this will be paying for their lunch. When it is your student’s turn to purchase the food for their menu, they will be given the funds to do so. PLEASE MAKE SURE YOUR STUDENT TURNS IN THEIR RECEIPTS to Mrs. Armstrong, as they are graded on staying within budget too. The school will supply basic staple items but if the recipes your child chooses has an unusual herb or extract that only requires a small quantity, and you have this at home already, we would appreciate if you send the needed amount in for the recipe.
HOMEWORK: Your student will also be required to COOK ONCE A WEEK AT HOME, preparing some part of the meal, for your family. It should vary from week to week; entrée, salad, side dish or dessert. They will be expected to cook every week, so two signatures will be expected for each cooking class, which is held every other week. Parents must sign off verifying what their student cooked at home each week and this counts towards their grade.
For part of their semester grade they will be required to cook an entire meal for your family, with each member of your family providing a written comment or grade. Parental support for this project can be given as the student requests it. Our goal is that they will come out of this class not only being able to fend for themselves, but also having the confidence to prepare meals for their family when you need them to do so. Your encouragement is vital to the success of this program. I hope that you will consider having them cook a few times each month for your family so they can hone these skills, gain confidence in the kitchen and take on greater responsibility for food preparation for your family. If you have any concerns or suggestions please give me a call.
By September 21, 2010 for A week classes September 28 for B week classes
Please discuss this letter with your child, sign and return it,
__________________________________________________ ___________________Parent’s Signature Date
High School Cooking ClassInstructor: Joy Morrow
Expectations & Grades Subtotal
Binder brought to class @ 10 pnts per week 40-50 Home cooking parent signature @ 10 pnts 2 @ class 80-100 points 80-100 Participation @ 10 pnts 10 points per week 40 Clean Up @ 10 pnts 10 points per week 40 Small team Leadership @ 10 pnts 10 points per opportunity 40 Tests 100
QUARTERLY Binder Check @ 5 pnts per signature 40 –50 Additional @ 5 pnts per recipes 40 –50 ______ QUARTERLY SUBTOTALS 440-470
SEMESTER 1 & 2 Final HOME Project 100 points each
QUARTER 4 FINAL Head Chef: (20 criteria) can be completed in any quarter 200 points
Regardless of when you are Head Chef during the year, the grade for that project will not be added in until the semester, when it will be listed as the Semester Final test grade. Grading criteria may be changed throughout the year as new projects or expectations develop. Such changes will be announced in writing and e-mailed to the parents.
_________________________________________
Student’s Name EXPECTATIONS FOR SEMESTER I COOKING CLASS MRS. JOY MORROW GRADE 11/12
This form must be read and signed by the parent, thus indicating that both parent and student are aware of the responsibilities required by this class.
1. Though the class meets only every other week, each student must cook at least one dish, every week, at home, for homework. The parent must sign off on the “Parents Signature Sheet” indicting what the student cooked at home. 2. For grading, students must bring in their signed “Parent Signature Sheet” to receive their 20 points bi-weekly for cooking at home and also bring their cooking binder to class for an additional 10 points. Additional points will be given or deleted based on classroom performance. 3. Two weeks before a Head Chef is scheduled to lead the meal preparation, they are required to: a. turn in a typed FINAL completed menu with full recipes, hard copy and email a copy to Mrs. Morrow at jmorrow@newhopeacademy.org b. turn in a full shopping list including quantities of items c. pick up their $ from Mrs. Armstrong d. inventory kitchen staples so needed ingredients make it onto the shopping list, and unnecessary items are not purchased. Students must pay for buying unneeded items
4. The day or two before the Head Chef is scheduled to cook, they are to complete the shopping themselves. Students are not to miss school time to complete the needed shopping. Though parents may go with them, parents are not suppose to do the shopping for the student, as learning how to compare prices, assess quantity needed, and shop within a budget are all elements of the learning process that are part of this class. It is suggested, but not required that the student prepare the meal for their family at home, with their parent’s assistance, prior to leading the cooking team in the preparation of the meal. It will help their confidence greatly, and probably their resulting grade. 5. On the morning of the Cooking Day the Head Chef is to a. bring in and, as needed, refrigerate the cooking supplies; b. Defrost meat on counter top if needed c. Turn in any receipts to Mrs. Armstrong 6. Grading criteria for Head Chef 20 points @ item; counts toward semester final -Stayed within budget -Correct ingredients& quantities -Outcome of meal -Low fat & low sugar -ingredients fresh/not processed -Menu in on time -Leadership skills -Recipe correct & well written -shopping list on -Cleaning by groups completed time and complete _______________________________________________ _______________ Parent Signature Date
Homework Responsibilities Parents Sign Off SheetCooking ClassMrs. Joy Morrow, Instructor
Week of Parent Signature Dish Prepared
9/15- 9/21 ________________________ _________________________________
9/22-9/28 ________________________ _________________________________
9/29- 10/5 ________________________ _________________________________
10/6 – 10/12 _______________________ _________________________________
10/13 – 10/22 _______________________ _________________________________
10/20 – 10/26 ______________________ __________________________________
10/27 – 11/2 _______________________ _________________________________
11/3 – 11/9 ________________________ _________________________________
11/10 – 11/16 ________________________ _________________________________
11/17– 11/23 _______________________ _________________________________
11/24 – 12/30 ______________________ _________________________________
12/ 1– 12/7 ________________________ _________________________________
12/8- 12/14 ________________________ _________________________________
12/15– 1/04 _________________________ _________________________________
1/5-1/11 __________________________ ________________________________
A parent signature is required to verify that your student has prepared at least one course of a meal for your family, once each week this year for their homework for cooking class. They can use the recipes they will be preparing in class or variations. Preparation should be from scratch. Baking a box of brownies from a mix, for example doesn’t count. Your student will receive 20 points per week, forty points per class, every two weeks, for having your signature verifying that they have completed their homework assignment for a total of 40% of their grade. Parents are asked to please read the attached letter to fully understand the scope of the course. (See back of this sheet)
Home Responsibilities Parents Sign Off SheetCooking Class Mrs. Joy Morrow, InstructorWeek of Parent Signature Dish Prepared
1/14-1/20 ____________________________ __________________________________
01/21- 01/27_____________________________ ________________________________
01/28-02/3_______________________________ _______________________________
02/4 – 02/10______________________________ _______________________________
02/11 – 02/17_____________________________ _______________________________
02/18 – 02/24_____________________________ _______________________________
02/25-03/3________________________________ ______________________________
03/4-03/10________________________________ ______________________________
03/11-03/17_______________________________ ______________________________
03/18-04/24_______________________________ ______________________________
03/25-3/31________________________________ ______________________________
04/01 04/07_______________________________ ______________________________
04/08 – 04/14______________________________ ______________________________
04/15 – 04/21______________________________ ______________________________
04/22 – 04/28______________________________ ______________________________
04/29 – 05/05______________________________ ______________________________ 05/06 – 05/12______________________________ ______________________________
05/13 – 05/19 ______________________________ _____________________________
05/20 – 05/26 ______________________________ _____________________________ A parent signature is required to verify that your student has prepared at least one course of a meal for your family, once each week this year for their homework for cooking class. They can use the recipes they will be preparing in class or variations. Preparation should be from scratch. Baking a box of brownies from a mix, for example doesn’t count. SAMPLE MENU
MENU: Chicken Enchiladas Cuban Black Beans and Rice, Crudites and Home-made DipOne Bowl Macaroon Cookies
Chicken Enchiladas serves 5-7
3 lbs boneless chicken breasts or thighs 2-3 cans Enchilada sauce2 large yellow onions diced 10 Soft flour tortillas 1 red/green bell pepper diced 1 can diced tomatoes with chilis/jalepenos ¼ c. Olive Oil Herbs: 1-2 t. each of basil, oregano, cumin, 2 lbs. shredded Mozzerella cheese Minced garlic 2-3 T
Drain tomato juice into a fry pan and simmer until reduced to 1-2 T. Cut chicken into 1” cubes cover with herbs, garlic and oil and let stand Dice all the vegetables in ¼” fine pieces Add to fry pan: chicken, pepper, 1 onion, & canned tomatoes Stir occasionally, simmering until chicken & vegetables are cooked through Remove meats and vegetables with a slotted spoon; return juices to pan Reduce heat, simmer until liquid is reduced to 2-4 T; add to chicken mixture
Preheat oven to 350 Coat baking pans lightly with olive oil Pour ¼ c. enchilada sauce over bottom of pan Coat both sides of tortilla with enchilada sauce Put ¼ c. chicken mixture, 1 T. raw onion, 1T enchilada sauce, 2 T. cheese on tortilla Rollup and place seam side down in pan with ends tucked under When pan is full cover with remaining enchilada sauce and cheese Bake at 350 for 30 minutes
Cuban Black Beans 1 diced onion 2-3 T minced garlic 3 cans black beans 6-8 stalks of cilantro 1 lime Herbs: cumin, chili powder Olive oil
Put olive in large sauce pan, heat on low, add onion, herbs Cook till tender Add garlic and beans & liquid from beans and warm Remove from stove add minced cilantro and zest and juice from lime
Brown Rice In a large heavy bottomed steel pan place 1/3 c rice and 2/3 cup water for each person Cover, bring to a boil. Turn down and simmer on lowest possible setting for 45-50 minutes Crudites & DipSelected fresh vegetable: wash well, peel if needed and cut into bite-size pieces Add dip mix to sour cream according to directions, stir well and let sit 1 hour refrigerated.
One Bowl Macaroon Cookies 1 1/3 c. shredded coconut Makes 18 cookies 1/3 c. sugar 3 T. flour 1/8 t. salt 2 egg whites ½ t. vanilla extract
Separate egg whites from yolks. Save yolks for another recipe Mix coconut, sugar, flour and salt well Beat egg whites and add. Add extract too. Mix well Drop onto lightly greased cookie sheets Bake at 325 for 20 minutes or until edges are golden Remove from baking sheets immediately Cool on rack or brown paper
Lime or Lemon Aide
1 ½ T. fresh squeezed lime or lemon juice 3-4 T sugar a little grated zest from the lime or lemon rind 1/8 t. salt 1 c. cold water
For each individual to be served use 1-2 this recipe. So for 5-7 people make 10X this formula above
Pleas format your menu to look like this one so that it will fit on two pages, no more. This may require narrowing your margins, listing your ingredients in two columns or changing your font size. Bold your recipe headings and list all recipes under Menu at the top of the first page.
List of Cooking Terms
Cubed Cut into1 inch pieces Chopped Cut into small ½ inch pieces Diced Cut into ¼ inch pieces Minced Cut into very fine pieces Julienne Cut into thin long strips
Boil Heat on medium- high until liquid bubbles furiously Simmer Reduce boiling mixture to lowest possible setting and cook slowly Sauté Cook slowly over low heat in a small amount of oil or liquid Fry In a small amount of oil over medium-high heat cook turning only once Deep Fry In oil deep enough to cover the food, cook food or battered food until golden brown
Broil Place under broiler rack for direct heat cooking Bake Heat in oven for designated time and temperature Roast Bake in oven, uncovered Baste Coat meat or food with a sauce, oil or juice to keep it from drying out in the oven or grill
Toss Lightly mix ingredients only enough to distribute them Cream Slowly & lightly stir ingredients together just enough to distribute evenly Stir Mix ingredients well to combine them completely Beat After mixing ingredients well continue to stir to stir in air Whip After beating ingredients well continue to whip to stir in air
Separate To separate egg yolks from egg whites without breaking the yolk
t. teaspoon T.
Tablespoon c. cup pinch
APPROXIMATE QUANTITY OR SERVING SIZE GUIDE PER PERSON
¼ -1/3 lb. boneless meat per person 1/3 - 1 lb. bone-in meat per person 1 med or ½ lrg potato 1 c. cooked rice, pasta, grits, grains etc… ¼ - 1/3 lb. per person of vegetable, cooked or raw 1-1 ½ cups of salad ingredients
Multiply the per person serving amount by the number of people to be served. (12 - class) Note carefully how much uncooked grain or pasta it takes to make 1 c. cooked; buy enough.
Date: .
Head Chef: MAIN DISH: _________________________________________________
Team Leader: ______________________________
Team Members:
______________________________________________________________
SIDE DISH _____________________________________________________
Team Leader: ______________________________
Team Members:
SIDE DISH _____________________________________________________
Team Leader: ______________________________
Team Members:
_____________________________________________________________
DESSERT/OTHER ________________________________________________
Team Leader: ___________________________________
Team Members:
· Cleaning up as you go is best, but as soon as your group completes a task all members of the team should immediately begin the clean up. · Groups who finish their cooking tasks should set the table, sweep the floor, wipe down countertops, put away supplies, wash down cabinets, clean the fridge etc… · Next class’ head chef should DO their inventory! · Success & grading of your group will partly depend on how well you clean up
2010-2011Date Head Chefs Dishes to be PreparedSEMESTER 19/8 Meet for first time and go over expectations
9/22 Mrs. Morrow Chicken Artichoke pasta, broccoli salad, almond crescents,
10/06 Bridget ________________________ ___________________________
10/20 ________________________ ___________________________
11/03 ________________________ __________________________
11/17 ________________________ ___________________________
12/01 ________________________ __________________________
12/15 ________________________ __________________________
01/12 ________________________ __________________________
SEMESTER 2
1/21 ________________________ __________________________
2/04 ________________________ __________________________
2/18 _________________________ __________________________
3/ _________________________ __________________________
3/ _________________________ __________________________
4/1 ________________________ __________________________
4/15 _________________________ __________________________
4/29 _________________________ __________________________
5/13 _________________________ __________________________
5/27 _________________________ __________________________
2010-2011Date Head Chefs Dishes to be PreparedSEMESTER 19/15 Meet for first time and go over expectations
9/29 Mrs. Morrow Chicken Enchiladas, Cuban Black beans & rice, Crudites, Macaroons
10/13 Rachel H ________________________ ___________________________
10/27 ________________________ ___________________________
11/10 ________________________ __________________________
11/24 ________________________ ___________________________
12/08 ________________________ __________________________
01/05 ________________________ __________________________
SEMESTER 2
1/21 ________________________ __________________________
2/04 ________________________ __________________________
2/18 _________________________ __________________________
3/4 _________________________ __________________________
3/18 _________________________ __________________________
4/1 ________________________ __________________________
4/15 _________________________ __________________________
4/29 _________________________ __________________________
5/13 _________________________ __________________________
5/27 _________________________ __________________________
FALL FOOD TECH START UP EXPECTATIONS
START EACH CLASS
1. Wash your hands 2. Put on an apron 3. Find your team 4. Review and read aloud the recipe with your team 5. Team leader delegate tasks 6. Pull together needed supplies and equipment 7. Co-ordinate oven, and stovetop use
FINISHING DETAILS 1. Wash, dry and put away all equipment 2. Store food staples properly 3. Wipe down counters, spills, cabinets, shelves, fridge as needed 4. Send leftovers to the staff kitchen 5. Empty sink, clean drain strainers 6.
Bag dirty washcloths and aprons and oven mitts ONLY when
they are soiled.
Peer Grading Please give a score on each area 1 poor 2 average 3 exceptional
_______ Quality of leadership: helped, guided and directed the teams
_______ Quality of Recipe: good explanation, correct measurements and directions
_______ Preparation: adequate ingredients, good quality and correct ingredients
_______ Tastiness and visually appetizing
_______ Healthy and fresh Comment:
Names______________ _______________
Preliminary Menu for Head Chef Team
Option I Option 2
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Cooking Class (Food Tech) |