Assignment

Students will use this as a planning guide in the preparation of dishes: ( Can you please find some pics and video from anywhere but just make sure my teacher doesn't knows )

THE COOKING PROCESS LAB:

Part #1 - Plan a dish using a Half Chicken (will have bones and skin attached) The focus is on the use of varied cooking methods, taste, processes that relate to dish's overall: Colour, Texture, Taste, Appearance and Nutritional Value,

PART 1 - Briefly answer the following questions as you begin to plan making your dish or preparation.

1. Identify the dish, from the aspects of Mise en place (Preparations), ingredients needed (their purpose to the dish); cut the way they are, what purpose do they serve (for main flavouring, additional flavouring, seasoning, texture, aromatics, presentation, or combinations of...)
2. Provide a visual representation of your dish, sketch or picture as you see the end product being presented and enjoyed (take a picture and submit it with your reflection)
3. Identify the main part of the dish and what factors influence the choosing of their preparations and processing? Why does it get handled that way in the preparation?
4. What are the main heat transfer methods (convection, conduction or radiation) include the sub-preparation, Why are each used at the different stages
5. Outline the cooking methods used for the dish, Why are they appropriate for the dish. Ie tenderness, flavour, texture etc. Include the sub-preparations. What do they add to the dish either flavouring, texture, aromatics, presentation of the combinations of.

PART 2 - The practical lab student reflection:

My role will be as facilitator, providing you with advice, reference material and demonstrations; you are ultimately responsible for demonstrating the appropriate skill sets to me while completing the assignment.

Once preparations have been completed. Students must submit a visual documented copy of their work: pictures, videos etc. and reflection of learning.

1. What are some of the things you did really well when you were working on this lab activity?
2. Ask yourself, what did I learn while preparing the food product? What was easy? What was hard? Why was it hard?
3. If you could do the assignment over, what would you do differently? What Skills and/or Resources would you need to improve on or Research In order to improve on the finished product?
4. Reflect on other learning this semester that helped you with this particular assignment?
5. How will this be useful to me? What do you need to work on next time?
6. Was there one thing the teacher did for you that helped in your learning throughout this activity? What do you wish they had done better to help you out?
7. What were the things you were most proud of throughout preparing the food product in this activity?
8. Did you have any problems or issues that came up during the process, explain what they were, how you dealt with them.