Westside High School Lesson Plan s2

Westside High School Lesson Plan

Teacher Name: Curtis Bell Unit Name and #: Knife Skills Course: Culinary 1 Dates: 1/6/15 y

a What are we learning? d

n Daily Objective: NO SCHOOL o TEKS/AP/Standards: NO SCHOOL M How will we learn it? Learning Activities: NO SCHOOL

How will we tell if we’re learning it correctly? Assessment Methods: NO SCHOOL

Checks for Understanding: NO SCHOOL

What do I need to be successful? Materials: NO SCHOOL

What do I need to before next class? Follow Up/HW: NO SCHOOL

a What are we learning? d

s Daily Objective: Review of basic knife skills e

u TEKS/AP/Standards: Identify basic knife cuts. Identify different types of knives and their care. T How will we learn it? Learning Activities: *Quote of the Week *POWERPOINT *FS Prep Knife Skills Handout *Knife Cut Chart *Mise En Place form

How will we tell if we’re learning it correctly? Assessment Methods: NONE

Checks for Understanding: Review Question= Pair a knife with the correct item What do I need to be successful? Materials: Handouts, Knife Bag, Paring Knife, Bread Knife, Chef Knife

What do I need to do before next class? Follow Up/HW: Remember to clean and properly iron Chef Jacket and Hat for lab. If you have misplaced your hat, bring a baseball cap in order to

Friday Wed/Thurs. Assessment Methods: Knife(PracticalAssessment Methods: Test)/Skills Feedback we’re learning it correctly? we tell if will How Cuts *Perform 5 Knife Station *Set up *Dress Out Activities: Learning it? we learn will How principles TEKS/AP/Standards Daily Objective we learning?What are TakeUp/HW: PracticeFollow Pictures Cuts, to I do beforeneedclass? next What do KnifeQuizMaterials: Skills Handout to I be successful?need What do KnifeQuiz(Feedback) Checks Skills for Understanding: (Written) KnifeQuizAssessment Methods: Skills we’re learning it correctly? we tell if will How *Powerpoint Activities: Learning it? we learn will How TEKS/AP/Standards: Importance PlaceofDaily Objective:of Mise En Knife uniformity and Cuts we learning?What are for KnifequizUp/HW: Study tomorrowFollow Skills to I beforeneedclass? next What do KnifeMiseHandouts, BowlsMaterials: Bag, Potatoes, Lemons, to I be successful?need What do Knife(Practical) Checks Skills for Understanding: . : DemonstrateSmallJulienne : FineJulienne, Dice, Batonnet, Brunoise, : Identify basic knife cuts. Identify thetasks associated with basic Mise En Place Demonstrate of knowledge basicMise En Place

Culinary Applications: Knife Skills & Mise en Place Length of Class: 1-2 sessions Class Duration: 90 minutes each Lecture: 60 minutes Instructor Demo: 20 minutes Optional Student Activity: 90 minutes Optional Video: 30 minutes Optional Quiz: 10 minutes Student Objectives: • Demonstrate knowledge of basic mise en place principles • Identify the tasks associated with basic mise en place • Identify different types of knives and their care • Identify basic knife cuts • Demonstrate knife skills by successfully completing instructor selected recipes

TEKS Alignment: Culinary Arts: (1)(E),(F);(4)(A),(B); (6)(B),(E),(F),(H); (8)(A),(B) Practicum in Culinary Arts: (1)(B); (2)(G); (6)(A),(B); (10)(B),(E),(F),(H) Restaurant Management: (1)(C),(D),(E); (2)(A),(E); (3)(A); (7)(A),(B),(C),(D); (10)(A); (12)(A)

4—1 Culinary Applications: FS Prep, 4th Edition © Foodservice Prep Texas Restaurant Association Education Foundation Culinary Applications: Knife Skills & Mise en Place Lecture and Lab Guide I. Mise en Place See: Professional Cooking, 7th Edition, pp. 137-140 A. Definition –Everything Put In Place, (Pronunciation: meez-on-plahss) B. Required Tasks See: Foundations of Restaurant Management & Culinary Arts, Level I, pp. 302-306 C. Importance II. Knife Information See: Foundations of Restaurant Management & Culinary Arts, Level I, pp. 274-279 A. A discussion of different types of knives and their uses. 1. Chef’s/French knife 2. Paring Knife 3. Boning Knife 4. Slicer 5. Serrated knife 6. Channel knife 7. Bench knife

B. Keeping a sharp edge. See: Professional Cooking, 7th Edition, pp. 141-142 1. Importance See: Foundations of Restaurant Management & Culinary Arts, Level I, pp. 279-280 2. Sharpening Stone a) Definition b) Knife sharpening demonstration

3. Steel a) Definiton b) Honing demonstration

C. Proper knife grip

III. Basic Knife Cuts See: Professional Cooking, 7th Edition, pp. 142-149 A. Importance

B. Instructor’s demonstration 1. Large dice 2. Medium dice 3. Small dice 4. Brunoise 5. Fine brunoise 6. Batonnet 7. Juliennme 8. Fine julienne 9. Cutting an onion 10.Segmenting a grapefruit 11.Chopping herbs 12.Zesting 13.Chiffonade

4—2 Culinary Applications: FS Prep, 4th Edition © Foodservice Prep Texas Restaurant Association Education Foundation Instructor Demonstration: The instructor will demonstrate each knife cut while students perform the same cut. Student Activity: Students perform the same knife cuts as the instructor demonstrates them. Divided into four teams – two teams create panzanella salad, two teams create bruschetta, two teams create shrimp cocktail (each team creates enough servings for ½ the class) Reading Assignment: Foundations of Restaurant Management & Culinary Arts, Level I, © 2011, National Restaurant Association and published by Pearson Education, Inc., Chapter 5, pp. 274-279, 302. Professional Cooking, 6th Edition, Wayne Gisslen, Chapter 7.