ICA

February 6, 2012
ICA~White Day
1st block
Chapter 12 Using Recipes


Warm Up: Student CD recipe conversions will complete individually & whole group


Instructional Plan: 1. √ Whole group Measuring Demostration Worksheet

2. Recipe Conversions students will learn the formula of how to convert recipes to produce the quantity desired. [ Chicken Soup recipes 2] will work independently
3. Prostart Activity 4-1/4-2 p. 48-49 Kitchen Equivalents [Use ProStart book]


Closing Summarizer: List two things you learned about reading recipes

Tuesday, February 7, 2012
ICA-Blue Day
2nd blockChapter 12 Using Recipes

Warm Up: Name 4 pieces of foodservice equipment and how it is used..


Instructional Plan:

1. Discuss Chicken Soup Converted recipes, they worked on last week.
*2 new recipes to convert*
2. Students will complete Prostart Activity 4-1/4-2 worksheets to be checked in class
3. Prostart worksheet Activty 4-6: Matching Cooking Methods ( ICA Chapter 15)
Closing Summarizer:
Write one thing you learned today. (post it note)

Wednesday, February 8, 2012

ICA~White Day
1st blockChapter 20 Using Recipes

Warm Up: Name 4 pieces of foodservice equipment and how they are used.


Instructional Plan:1. Students will practice Recipe Conversions with two different recipes and compare answers with classmates. Student volunteers will conduct the whole group check.
2.Students will complete Activity C: Reviewing Key Concepts. Will help students reveiw Measurements and Units of Measure, Equivalents, Standardized Recipes,Measuring Accurately and Tare Weights.
3. Test Review/Questions


Closing Summarizer: Walk around Survey: Students will walk around the room and ask three different students what they learned about using recipes and compile responses.

Thursday, February  9, 2012
ICA~ Blue Day
2nd block
Chapter 12 Using Recipes
Warm Up: 1. True or False. The list of ingredients in a recipe should appear in alpabetical order.

2. If a cook wants to know how many portions a recipe makes, he or she should look at which part of the recipe?
a. method c. yield
b. recipe number d. ingredients
Instructional Plan: 1. Students will practice recipe conversions with two different recipes, check answers with classmates. Student volunteer will discuss with the whole group.
2. Students will complete Activity C: Reviewing Key Concepts. Will help students reveiw Measurements and Units of Measure, Equivalents, Standardized Recipes,Measuring Accurately and Tare Weights.
3. Test Review ( Test Monday 2.13)


Closing Summarizer: Walk around Survey: Students will walk around the room and ask three different students what they learned about using recipes and compile responses.

Friday, February 10, 2012
ICA~ White Day
1st block
Chapter 12 Using Recipes Warm Up: 1. True or False. The list of ingredients in a recipe should appear in alpabetical order.

2. If a cook wants to know how many portions a recipe makes, he or she should look at which part of the recipe?
a. method c. yield
b. recipe number d. ingredients



Instructional Plan: 1. TEST: Chapter 12
2. Prepare for Cooking Lab (2-16)
-lab partners
-recipe(s) review
-fill out Lab Planning Sheets
3. Students will start on Chapter 15 Cooking Principles Culinary Terminology p.91-92 (ASG)