9/5 Appetizer Unit: This lesson is

Bacon Wrapped Stuffed Jalapeños & Jalapeño Poppers

9/5 Amuse Bouche (5 minutes to complete):

1. Work with your team members to plan day 1 of the lab.

2. Read today’s recipe(s). Write down any terms or cooking techniques that are not familiar to you.

3. Double the recipe(s). How does adjusting yield impact cooking time/temperature?

4. Complete Lab Planning Sheet

Announcements:

•Sign up for Snackbar (3rd & 4th Year Students)

•Interim Grades go out today- Get Parent/Guardian signature and return by tomorrow

•Reminder of Expectations for Guest Teachers!

Objectives:

Students will be able to:

•Demonstrate how to make jalapeño poppers.

•Use correct procedures for knife skills and working in the kitchen.

•Cross-train in a commercial kitchen.

Interim Grades/Returned Work:

•Interims must be signed and returned by Thursday (beginning of class).

•Questions regarding individual grades or missing assignments- Please sign up for one of the open slots for after-school

Lab (Day 1 of Jalepeno Popper Lab):

•Red Group: Bacon Wrapped Jalepeno Poppers- 20 pieces

•Blue Group: Breaded Jalepeno Poppers- 20•Yellow Group: Bacon Wrapped Jalepeno

Poppers 20 pieces•Green Group: Breaded Jalepeno Poppers- 20

Pieces•Purple Group: Dish Pit/Linens, Assist with

Snackbar/Lab Cleanup•Black Group: Assist with food prep for

Snackbar and Cleanup

Lab Procedures:

•Please sign off on duties you are responsible for completing

•All items on list must be completed prior to teacher dismissing you to your next class

•Note: No late passes! Work must be completed by the bell.

•Do not cook your food today- have prepped and ready to go in the oven tomorrow.

Closure:

•Complete Lab Checklist and Group Lab Evaluation.

•See teacher to check work areas and final product for teacher evaluation 3 minutes prior to dismissal.