Baking9S1BlockCHathorn2022

   At the end of Semester 1 you will have a final exam to complete (40-50 MC questions). You will also have a practical exam (lab bake with your group) which will be completed and assessed within the final 2 weeks of Semester 1.  Task Today:  Your group needs to work on completing the following today. (There may be a little bit of time next class to work on this further - BUT - USE YOUR TIME WISELY - TODAY.  Locate a recipe that you would be keen to make/bake for your final practical exam. Your recipe MUST be able to be completed within 60 minutes (to allow for clean up & presentation/taste test time) Your group will be required to create and submit a newly typed recipe (based on your research) which follows the below structure in Word:  DUE TODAY!!!  1. Group Names: 2. Group Roles:  Who is: Head Chef, Prep Cooks x 2, Dishwasher for this final practical exam.  3. Ingredients: 4. Instructions: 5. Equipment: 6. Grocery List:  (based off of your ingredients what will your group specif

  Attendance. Show following video. Are Energy Drinks Really That Dangerous? Host class discussion post video.  Q: What are your thoughts on the video?  Q: Do you agree or disagree with the information that was presented in the video? Q: Any other thoughts?  Next - intro & review the  'Nutrition Facts Worksheet'  - hand out. THEN > Show students the  Nutrition PowerPoint. NOTE: Students will need to complete the worksheet as the Powerpoint is shown.  TTOC - this handout has been printed and is ready for you behind the main teacher desk. Students need a pencil? Students - sign your name on the board and borrow one from the yogurt container on the teacher's desk.  Once students have completed their worksheet please review overall answers as a class. Students then need to place their completed worksheet (properly) inside their Baking 9 Block C duo-tangs.  * All class duo-tangs are located in the filing cabinet at the front of the room. Students to utilize the filing dra

At the end of Semester 1 you will have a final exam to complete (40-50 MC questions). You will also have a practical exam (lab bake with your group) which will be completed and assessed within the final 2 weeks of Semester 1.  Task Today: Your group needs to work on completing the following today. (There may be a little bit of time next class to work on this further - BUT - USE YOUR TIME WISELY - TODAY.  Locate a recipe that you would be keen to make/bake for your final practical exam. Your recipe MUST be able to be completed within 60 minutes (to allow for clean up & presentation/taste test time) Your group will be required to create and submit a newly typed recipe (based on your research) which follows the below structure in Word: 1. Group Names: 2. Group Roles: Who is: Head Chef, Prep Cooks x 2, Dishwasher for this final practical exam.  3. Ingredients: 4. Instructions: 5. Equipment: 6. Grocery List: (based off of your ingredients what will your group specifically require from

     How compost is made Class Discussion Questions: What are your thoughts on the video? Does your household compost? Why or why not? Do we have compost pick up services available in Revelstoke? What are available options available in Revelstoke when it comes to composting home food waste?  What compost system is available here at RSS? In this classroom? Single Use Plastics! 30 Days Without Single-Use Plastics | One Small Step | NowThis What are your thoughts on the video? Zero Waste Kitchen & Lifestyles -  how to's 12 Cheap & Easy Tips for Reducing Your Waste - Sustainable Zero Waste Hacks What are your thoughts on the video? What tips do you already do? What tips do you think you may take away to try moving forwards?  Zero Waste Posters - Group Work!  & Intro to End of Semester Group Project! 

  Fruit Crisp Bake & Reflection & Marks Check In & Board Games! Fruit Crisp Bake! Recipe

Remember:  Lab Group Assignments -  Head Chef Prep Cooks x 2 Dishwasher IMPORTANT!!!!  Only 1 group member to teacher station to pick up your lab group bin - with aprons, cloths, additional product items. One member of your group to get your recipe duo tang for reference. * Head Chef. Once your group has prepped your muffin tray (please call myself or TA over for PAM spray) PLEASE be very careful putting the tray in the oven. Make sure it is set flat. Make sure to set your timer for 8 min. Use oven mitts to turn your tray and then set another 8 min. Total cook time 16-18 min. Looking for golden brown edges.  Leave out cutting board for tray out of oven as well as tongs as well as cooling tray. At the end of the lab all group members to assist with final clean up, final sanitization of counters and sweeping of your area.  Reminder re: Sink Plugs.  Reminder re: Washing Procedures. Ask TA or myself for bleach for your dip water. All used aprons and dishtowels go to the front laundry hampe

Fruit Crisp Demo! Recipe What equipment do we need? -  Class to create list via whiteboard! Suggestions: Picture of finished product. & Marks Check In

Banana Muffin Reflection &  Teacher - check in regarding all work to date.

  Banana Muffin Bake!  Remember:  Lab Group Assignments -  Head Chef Prep Cooks x 2 Dishwasher IMPORTANT!!!!  Only 1 group member to teacher station to pick up your lab group bin - with aprons, cloths, additional product items. One member of your group to get your recipe duo tang for reference. * Head Chef. Once your group has prepped your muffin tray (please call myself or TA over for PAM spray) PLEASE be very careful putting the tray in the oven. Make sure it is set flat. Make sure to set your timer for 8 min. Use oven mitts to turn your tray and then set another 8 min. Total cook time 16-18 min. Looking for golden brown edges.  Leave out cutting board for tray out of oven as well as tongs as well as cooling tray. At the end of the lab all group members to assist with final clean up, final sanitization of counters and sweeping of your area.  Reminder re: Sink Plugs.  Reminder re: Washing Procedures. Ask TA or myself for bleach for your dip water. All used aprons and dishtowels go to