Family & Consumer Sciences
|
Advanced Foods Mrs. Salo 860-974-2737 Advanced Foods Feb 1 Ch1. Food Service-The People Industry Wed 2. Nutrition Feb 8 Ch3. The Menu Wed 4. Standardization Feb 15 Ch5. Cost Control Wed 6. Sanitation and Safety Feb 23 Ch7. Tools and Small Equipment Thur 8. Large Equipment Mar 1 Ch9. Working in Stations Wed 10. Salad and Salad Dressing Progress Reports due March 3 Mar 8 Ch11. Sandwiches Wed 12. Meats Mar 15 Ch13.Poultry Wed 14. Fish and Shellfish Mar 22 Ch15.Vegetables Wed 16. Cereals, Rice, and Pasta Mar 29 Ch17. Products of the Bake Station Wed 18. Yeast Breads and Rolls Apr 5 Ch19. Quick Breads Wed 20. Cakes and Cookies QUARTER 3 GRADES CLOSE FRIDAY APRIL 7 Apr 12 Ch 21. Pies and Pastries Wed 22. Grilling Apr 26 Ch 23. Broiling Wed 24. Frying May 3 Ch 25. Pizza and Mexican Foods Wed 26. Beverages May 10 Ch 27. Look To The Future Wed May 17 Ch 13 & 14 Essay Questions Wed Progress Reports Due May 17 May 24 Ch 15 & 16 Wed May 31 Ch 17 & 18 Wed Jun 7 Ch 19 & 20 Wed HOMEWORK IS ALWAYS DUE AT THE BEGINNING OF THE PERIOD. SHOULD YOU BE ABSENT ON THE DAY AN ASSINGMENT IS DUE YOU ARE TO HAND THAT ASSINGMENT IN THE NEXT DAY THAT YOU ARE IN SCHOOL. Assignments are to be written or typed in complete sentences. You will not have a final exam however you do have a final project instead of the exam. You are to select your own topic. Get my approval on the topic as well as the recipe you will be presenting to the class. This requires a formal research paper. Presentations will be scheduled at a later date. Field trip to Johnson and Wales University is currently scheduled for Thursday, April 6th. No final exam however you do have a final project due. Final project must be an ingredient or a cooking technique that we have not used in class. You must select your own topic and get my approval on that topic. Use that ingredient to prepare a recipe. Present your findings to the class as a formal written research paper including a copy of your recipe, prepackaged mixes are not allowed. Bring the product in for sampling. Dates to be announced BE SURE TO SAVE ALL PAPERS UNTIL YOU HAVE COMPLETED THE COURSE! |
Basic Foods Mrs. Salo 974-2737 Basic Foods Wed Feb 1 Ch 12 Getting Started in the Kitchen Wed Feb 8 Ch 25 Preserving Foods Wed Feb 15 Ch 23 Cakes, Cookies, Pies, and Candies Thur Feb 23 Ch 20 Salads, Casseroles, and Soups Wed Mar 1 Ch 4 Nutrition Through the Life cycle Progress Reports due Fri 3-03-06 Wed Mar 8 Ch 24 Parties, Picnics, and Dining Out Wed Mar 15 Ch 8 Choosing Kitchen Appliances Wed Mar 22 Ch 21 Cereal Products Wed Mar 29 Ch 22 Breads Wed Apr 5 Ch 16 Eggs QUARTER 3 GRADES CLOSE April 7 Wed Apr 12 Ch 17 Dairy Products Wed Apr 26 Ch 13 Meats Wed May 3 Ch 14 Poultry Wed May 10 Ch 15 Fish and Shellfish Wed May 17 Ch 18 Fruits Progress Reports due Wed 5-17-06 Wed May 24 Ch 19 Vegetables Wed May 31 Ch 2 Nutritional Needs Wed Jun 7 Ch 9 Kitchen Utensils FINAL EXAM June 19 Assignments are due at the beginning of the class period. If you are absent from school on the day of an assignment that assignment is due the next day that you are in school. If you are absent on a test day you will be expected to take the test on the next day that you are in school. I DO NOT GIVE EXTRA CREDIT. It is not necessary for you to carry your textbook to class each day. You need your textbook to complete homework assignments. Assignments are to be written or typed in complete sentences. The words TRUE or FALSE are not complete sentences. A B C D are not complete sentences. They are letters. Answers are to be in complete sentences. Tests will be announced ahead of time. We do not have surprise quizzes or tests. BE SURE TO SAVE ALL PAPERS UNTIL YOU HAVE COMPLETED THE COURSE |