Transcript Creative Cooking Journal Entries

Creative Cooking
Journal Entries
Journal #1 January 30
 Write a journal entry about one of the
topics below. This will help you
prepare for the unit project at the end
of the unit.
 Identify ways to determine safety
concerns in your kitchen.
 Describe practical ways to avoid
accidents in the kitchen.
 Explain how to safely react to an
accident if one occurs.
Journal Entry #2
January 31
 What is food safety?
 Do you consider keeping pets away from
food and refrigerating perishable foods to
be practices that are part of food safety?
Why?
Journal Entry #3
February 1
 Why do you think it is important to
change and wash dish towels often?
Journal Entry #4
February 2
 When freezing meat, why is it
important to wrap it tightly and seal
the package with freezer tape?
 Why should food items in the freezer
be packed close together?
Journal Entry #5
February 6
 What is the FDA? What is their role in
our food supply?
Journal Entry #6
February 7
 What can you do to ensure that your
kitchen is accident-proof?
 Complete the following sentence
 “The best way to keep your kitchen safe
is to…”
Journal Entry #7
February 7
 Name the basic kitchen tools and
equipment that is essential to a
kitchen.
Journal Entry #8
February 9
 Yummy Balls Lab:
 Check in Questions: What is the
importance of microwaving the
marshmallows in 30 second increments?
What could happen if they are overcooked?
 Check out Questions: What was the
consistency of the mixture? What
technique was used to form the balls?
Journal Entry #9
February 10
 No Bake cookies lab:
 Check in questions: What tools,
preparation techniques & appliances will
be used to complete the lab?
 Check out questions: What went wrong
during the lab? What would you change?
What went correct? Did the cookies set?
February 14
Journal #10
 Gluten Ball Experiment.
 Please complete lab write up as
journal entry.
February 16
Journal #11
 Quick Breads:
 Write demonstration recipe in journal.
February 17 & 21
Journal Entry #12
 Forks over Knives documentary.
 Take notes on film
February 22
Journal #13
 Recipe Demonstration: Quick
Cinnamon Rolls.
February 23
Journal #14
 Check in question: What is the
definition of the following terms:
 Cut in
 How do you make buttermilk?
 Check out questions: Was cutting the
rolls difficult using thread?
February 24
Journal #15
 What is the biscuit method? How does
it vary from the drop method?
 What are the six steps of the biscuit
method?
 What other ways could you use the
biscuit recipe?
February 27
Journal #16
 Baking is often associated with good
memories. Share your earliest
memory of baked foods. It might be
sitting in the kitchen as a relative
baked, or helping with baking, or a
special cake for your birthday.
Describe aromas, tastes, and textures
in your memory.
February 28
Journal #17
 How does yeast work? (hint…book?)
 What are some examples of yeast breads?
 List and DEFINE the types of yeast breads.
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Basic White
Batter Bread
Sweet White Bread
Whole-grain Bread
Sourdough Bread
February 29
Journal #18
 Identify two methods for mixing yeast
dough.
 Why should ingredients for yeast
bread be at room temperature?
 How can you check the water
temperature?
 Why do recipes for yeast bread give a
range for that amount of flour?
March 1-March 2
Journal #19
 Explain why it is important to cut
solids fat into dry ingredients before
adding liquids.
 What is fermentation and why is it
important in making yeast breads?
How does yeast make bread rise?
 With which mixing method is yeast
first dissolved in warm water to
activate growth?
March 5-6
Journal Entry #20
 Pizza Lab
 Chapter review 45 #1-22
Cakes and cookies
Journal #21
March 7
 Sweet memories:
 When you hear the word, “cookie,” what
types of cookies come to mind.
 What do you think influences your
association?
 A special memory of cookies?
 A memorable birthday cake you made or
received?
March 7
Journal #22
 Please take notes from the guest
speaker.
March 14-15
Journal #23
 Define shortened cake.
 What is the one-bowl method, and
why should you only use it when a
recipe calls for it?
 With which type of cookie is the
dough cut into different shapes with
cookies cutters before baking?
March 19
Journal #24
 Do you consider all cakes, cookies
and candies to be bad for you? Can
these flavorful treats be healthful?
What types of cakes do you think are
more healthful? How can you make
cakes more healthful?
April 9
 Brainstorm recipes made with eggs.
 How do you think eggs contribute to
these recipes?
 What is the value of eggs in a
healthful diet?
April 11
 Brown Vs. White: Do you consider a
brown egg to more nutritious than a
white egg?
 Do you think shell color can affect
flavor or cooking qualities?
April 16
 1. Is flipping crepes easier or harder
then pancakes? Why?
 2. What is 1 or 2 things that you
would change to the recipe to
 make it better? Why?
 3. How can you prepare crepes for
dinner or an entree?
April 13