| Introduction -- Chapter 32 -- Chapter 34 -- Chapter 8 -- Chapter 20 -- Supplementary Reading on Beverages -- Lesson Assignments |
For submission via e-mail, type your answers in a text-only file (unless otherwise directed in the specific assignment). Do not send the message until you have completed all parts of the assignment, then send them all in one message. Text-only documents may be created in a separate word processing program, then copied and pasted into an e-mail message; Microsoft Word documents must be formatted as directed in the introduction and e-mailed as attachments. Submit your Lesson Assignment according to the directions given for e-mail.
Log onto the websites listed under the supplementary reading on beverages. After viewing the websites, select four of them and critique them based on ease of use, quality of information, and overall impression. Each critique should be between one-half page to a full page of text. Be sure to list the URL with each critique.
Lab Report #3: Other. This station is any other work area in the kitchen where it would be appropriate for you to gain experience, depending on the type of quantity
foodservice facility selected. Examples include sauce cook, desserts,
appetizers, and so forth. If there is no other station to work in, just double
up by doing one of the other stations again. After working in the station, do
the following:
- List the food products you prepared, the number of servings or quantity produced, and the pieces of equipment you used during this lab.
- Describe how you applied one important cooking/preparation principle to the preparation of one of the food products listed in the first question.
- Describe how you applied one important sanitation principle during preparation of one of the food products listed in the first question.
Write out each question or direction on the report, and below each, write your answer.
Your finished paper should be typed, double-spaced, with 1" margins all around, and should be one to three pages long.
