Thur-Culinary Arts Meets Kitchen Math
- Due Mar 18, 2021 by 11:59pm
- Points 0
- Available after Mar 18, 2021 at 12am
|
ESSENTIAL STANDARD: |
2.00 |
29% |
B2 |
Understand fundamentals of food preparation. |
|
OBJECTIVE: |
2.04 |
6% |
A1 |
Remember measuring, cutting/preparation, mixing, and cooking/cleaning terms. |
|
ESSENTIAL QUESTIONS |
1. What are the key types of measurement units and abbreviations used in recipes? 2. What measurement procedures are used to ensure accuracy and adjust recipe yields? 3. What are the measuring, cutting/preparation, mixing, and cooking/cleaning terms? |
|||
Posting Lab Sheets: Yes, you must complete all three sheets for each lab,
Today we will watch a video and answer all questions to Culinary Arts Meets Kitchen Math
On Friday we will start a Food Terms Presentation Project. You will be assigned a cooking term, research it and present to the class on Wednesday.
Find Rubric
