Tuesday, February 23, 2010

February 22-26

12-0 Culinary

Test on Wednesday on Sanitation and Safety.

Grade 9

Test on Wednesday on the three groups of tense: simple tense, progressive tense, and perfect tense, and on root words.
Notes on Verbs:

Verbs are a part of speech that express action or state-of-being (that something exists).
Example: Sam ran a marathon last Tuesday (“ran” is an action verb).
Sam is in the school somewhere (“is” indicates that Sam exists somewhere in the building).

Tense of Verbs:
Tense indicates in a general time frame of when an action takes place or when something exists.

Before tense is applied to a verb, we say that it is in the infinitive form. Infinitive form can be detected by “to” in front of the verb.
Examples of the infinitive form: to be, to watch, to smile, to play, to taste, to walk, to see

Simple Tense indicates simple past, simple present, and simple future.

Simple present: This tense is used to indicate action is taking place now, in the present time. To make the simple present, remove the “to” from the infinitive form:
Infinitive: “to see”, present tense= to see, see. I see him now. See indicates the action is now.
Simple past: This tense indicates the action has already taken place, sometime in the past. To make the simple past tense, add “ed” to the present tense, or change the spelling for a few irregular verbs.
Regular verb: “To jump” change to present= jump, add “ed” = jumped. The horse jumped the fence.
Irregular verb= “ sing” The spelling changes to “sang.” Yesterday, Susan sang “O Canada.”
Simple future: This tense indicates the action takes place in the future. To make the future tense, add “will” or “shall” to the present tense. Use “shall” with the first person singular and plural, and use “will” with all of the rest.
Example: I shall finish my assignment tomorrow.
Susan will leave school at 3:30.

Perfect Tense is used when one action occurs before another. This can happen in the past perfect, one action happened in the past before another action in the past; in present perfect, the action has occurred just before the present time, and in future perfect, the action will be finished before another action, both in the future.
Examples: Past Perfect: John had finished his lunch, before the alarm sounded.
Present Perfect: I have finished my lunch (meaning just before the present time).
Future perfect: Sam will have finished his chores, before he will be allowed to go out for the evening. (meaning the chores will be completed before the action of going out, both actions in the future).

Progressive Tense is used when an action is on-going. To make progressing tense, add the verb “to be” to a verb, and end the verb in “ing”. The verb “to be will change to make past, present and future progressive tense, while the verb will remain in the gerund form (“ing” on the end of the verb).
Examples: Past progressive: I was taking music lessons every Thursday last year.
Present progressive: I am taking music lessons every Monday this year.
Future progressive: I shall be taking music lessons every week next year.

Root Words:

scrib, scrip: to write
Example: postscript: an addition to a letter, after the signature
scribble: to write carelessly
conscription: drafting or recruiting soldiers by force
(by written notice)
scribe: a person who copies manuscripts
nondescript: not easily described, amorphous (shapeless)

sens: feel
Example: sensitive: easily hurt or offended
sensual: appealing to bodily senses
dissension: hard feelings, quarreling
insensitive: not sensitive, without feeling
extrasensory: beyond the five senses

sequ: secut: follow
Example: sequel: that which follows, as another novel continuing
the story
sequence: following one after another
obsequies: funeral rites
consequence: result of one’s actions, outcome
inconsequential: not important, trifling

sol: alone
Example: sole: one, single
soliloquy: the act of talking to oneself (on stage)
solitude: being alone
solipsism: the theory that nothing but the self exists

Wednesday, February 17, 2010

February 15-19

Grade 9:
Three minute speeches are due Monday 22nd.
Topics for 3 minute speech:
1. Should olympic medal winners receive a cash award as well?
2. Should the government pay potential olympic atheletes to train?
3. Should governments insist students meet minimum athletic standards?
4. Is the Olympics good or bad for Canada?

Root Words:
pyr: fire
Example: pyrotechnics: fireworks
pyromania: having an urge to set things on fire
pyrography: literally drawing with fire, the art of burning
designs on leather or wood
Pyrex: glass that will not break when heated
pyrometer: an instrument for measuring high temperatures

quer, quest, quir, quis: ask, seek, inquire
Example: query: a question or an inquiry
inquest: an investigation
conquer: to win--as in a war, to defeat
inquisitive: curious, asking many questions
acquire: to attain or to obtain
questionaire: a printed list of questions

sci: to know
Example: omniscient: all knowing
science: knowledge based on facts
conscious: aware, able to feel, able to know
conscience: a person's sense of right and wrong
conscientous: doing what is right, honest

scop: look at, see or examine
Example: microscope: an instrument allowing one to see something micro
telescope: an instrument to see things far away
steroscope an instrument to see in three dimensions
macroscopic: visible to the naked eye
microscopic: invisible to the naked eye

Culinary 12-0

We are doing safety and sanitization in food service facilities.
Assignment 1 is due Friday.

Monday, February 08, 2010

February 8-12

Grade 10 English:
This week we are doing a unit on Dreams. Check Class page for some links, and the rest of the reading will be on sheets passed out in class.
Grade 9:
This week students are presenting speeches on the value of extra-curricular activities.
We shall be beginning grammar work on verbs.
Root words and vocabulary for this week:
polis, polit: city, state, citizen
Example: cosmopolitan: universal, worldly
metropolis: large city
politics: management of political affairs
police: thsoe who keep order

port: carry
Example: import: to bring in from a foreign country
export: to send out of a country
deport: to force to leave a vountry, to exile, to banish
reported: one who gathers the news (carries it to the public)

pos, pon: place, to put
Example: impose: to place a burden upon someone
compose: to form (ex.: to place words or music on a page)
repository: place where things are stored
juxtaposition: side-by-side placement

psych: mind, mental process
Example: phychoanalysis: examination of one's unconscious mind
psychology: the science or study of the mind
psychosis: severe mental disturbance
psyche: the human soul or mind

12-0 Culinary
Notes on Unit 1-2

Food Service Trends

1. How do food service trends affect foodservice and food production?
2. Identify job opportunities in various commercial and non commercial foodservice and food production operations.

The hospitality industry goes back at least 5000 years, when grain traders were travelling to different regions, selling their products. They needed food, beverages and shelter on their journeys. Today industry experts analyze societal, cultural, demographic, and economic food service trends.

Trends in foodservice include:
· Increase in the number of theme and chain restaurants
· A family-friendly atmosphere
· Ethnic foods
· Sports facilities providing food
· Special events and private parties centering events around food
· Supermarkets carrying prepared and ready to eat, and in-store foods
· Employees requiring a quick lunch
· Business entertainment
· Availability of food—delivery
· Family structure is changing affecting food service
· Customer preferences—people are more knowledgeable about food
o Healthy or heart smart menus
o Green menus
o Vegetarian requests
o Vegan requests
o Close-to-home (100 mile radius) menus

Categories of food service facilities:

The first three are considered the traditional categories of “restaurants:”
1. Quick service Restaurants, provide limited choices on the menu, low prices, customers order food, and expect almost immediate service
2. Full service Restaurants, a relaxed, but served food and beverages service, medium priced menu, including themed restaurants, and family restaurants.
3. Fine-dining Restaurants, offering an upscale atmosphere, excellent food and service, and higher menu process. Staff members are highly trained and skilled. Customer expectations are high.
The rest in the list are other categories of food service facilities:
4. Hotel and Resort food service: often several choices of restaurants from more casual to fine-dining. Can be a themed restaurant, such as health resorts.
5. Banquet facilities, often associated with hotels offering convention services. This would include weddings, special events, and conventions.
6. On-site catering: schools, hospitals, and supermarkets fall into this category.
7. Government facilities, such as military bases, prisons, and such institutions.
8. Off-site Catering: food is prepared from a central kitchen and transported to a site for consumption. Staff know how many guests for whom to prepare.
9. Bakeries and Pastry shops: these facilities service both the general public and other food service facilities. This has become a growing business, because the consumers want “home-baked” style food, but do not have the time to do it themselves.
10. Ready-to-eat foods (RTE) are now available at supermarkets and specialty food stores.
11. Transportation associated food service: ferries, airplanes, trains, cruise ships
12. Business associated facilities: office dining rooms, private clubs.

Questions:
1. How have Trends impacted food service and food production operations?
2. Define three categories of traditional food service operations.
3. Name several other food service categories, and explain their purposes.

Tuesday, February 02, 2010

Semester II

February 3-5

9 English:
Students need to select another novel to read for this term's individual novel study. These must be approved by Mr. Griffin by Friday.
Students will be giving a number of speeches this term. First assignment is a two minute speech on one fo the following topics:
Speech Topic 1. What is the importance of one of the following in student's lives: (choose one) sports, dance, drama, School clubs such as: SRC, drama, car club, hunter safety, RESPECT.
Vocabulary Root Words:
Pend, pens: hang
Example: pendant: necklace with a hanging locket, medallion, or jewel
penchant: strong liking or inclination for something
propensity: a natural inclination to do somethng
appendage: a part that is attached (hangs off something)
pending: waiting to be decided

phil: love
Example: philanthropic: benevolent, charitable
philosopher: lover of wisdom
philander: to flirt without serious intention
philatelist: a lover of stamps (stamp collector)

phon: sound or tone
Example: phonics: study of letters and their sounds
dysphonia: difficulty in vocalizing
symphony: musical composition for an orchestra
euphony or euphonious: pleasing sounds

phot, phos: light
Example: photosynthesis: plant process of converting light to energy,
and the release of oxygen
photogenic: having features that photograph well
photophobia: fear or sensitivity of light
photojournalism: journalism using photos instead of words
to tell the story


12-0 Culinary
Notes Unit 1-1 Careers in Food Service

The food service industry is the number one employer in Canada. The demand for employees in the industry is growing. More Canadians are dining out than ever before. There are many different jobs in the industry; it offers an opportunity for advancement if people are willing to train and educate themselves; it can be very creative, and personally challenging.

Food Service jobs fall into two categories:
· Service staff, or those who come into contact with the customer
o Host
o Cashier
o Server
o Busser
· Usual food preparation staff
o Chef
o Sous chef: supervise and assist other chefs and cooks
o Line/station cooks: actually cook the food very quickly, often divided into grill or fry stations
o Pastry chef: baked items such as breads, desserts and pastries.
o Prep cook: prepares ingredients to be used by the cooks—vegetables, fruit, cut and trim meat portions
o Garde manger: cold food—salads, cold meats, cheeses and cold sauces

In most small and medium restaurants, people are cross-trained to do many of the kitchen positions.

Traditional (European) Kitchen Staff:

Executive Chef: creates the menu, oversees and runs the business of the kitchen
Sous Chef: “under” chef who runs the day to day business of the kitchen
Chef de Partie: line/station cooks
Saucier: Sauce Cook
Poissonier: Fish Cook
Grillardin: Grill coon
Friturier: Fry Cook
Rotisseur: Roast Cook
Entremetier: Vegetable Cook
Portager: Soup Cook
Tournant: Swing Cook
Garde Manger: Pantry Chef or Cold Foods
Patissier: Pastry Chef
Boucher: Butcher



Related Jobs:

Foodservice director: oversees banquet operations of hotels, banquet facilities, hospitals and universities.
Dining room supervisor: (also known as the maitre d’ or maitre d’hotel) coordinates the wait staff with the kitchen, and ensures the customer has a great dining experience.
Restaurant manager: In charge of the kitchen and dining room supervisors. Oversees the restaurant including payroll, record keeping, advising and hiring.
Research Chef: Large Food manufacturers or Restaurant Chains have experienced chefs working in their test kitchens and labs, creating new dishes and better ways to serve food.
Culinary scientist: culinary arts and food science. These people set new standards in food technology industry. They have knowledge of culinary arts, nutrition, food service, and new technology.
Purchaser: buys goods according to his or her restaurant clients’ needs. This job includes shopping for best prices and ordering the supplies required for the restaurant menu.
Sales and Advertising manager: Advertising to bring customers into the business, and selling banquets, weddings, and special events for the restaurant.
Food and Equipment Sales Representative: selling a company’s product to purchasers of restaurants, from which brand of food do restaurants buy, to which equipment and technology they purchase.
Buying Groups: UNIPCO—United Independent Purchasing Company

Rewards and Demands of the Culinary Industry
Rewards:
Innovative and creative outlet
Better pay than any other service industry
Opportunity for advancement
Opportunity for career change within the industry
Meet many people
Easily transferrable skills from country to country
Demands:
Hours of work must be flexible
Often must work holidays
Physically taxing
Mentally demanding
Patience in coping with the public
Innovative and creative
Must avoid litigation

Questions:

1. What are the differences between the service and food preparation staff?
2. Compare the rewards and demands of the culinary industry.
3. Define occupation terms in this section.
4. Write a paragraph about jobs related to the culinary industry.