Sherry Peppers 6th hour

1st Quarter

Dream Job

My dream job is to be an optometrist. Optometrists are healthcare professionals who provide primary vision care ranging from sight testing and correction to the diagnosis, treatment, and management of vision changes. The median annual Optometrist salary is $115,214, as of September 30, 2016, with a range usually between $102,012-$127,665.

Dream Vacation

My dream vacation would be to go to the Netherlands. I want to stay in Amsterdam and visit the Anne Frank house. I would stay in a hotel with modern amenities like free breakfast, a chauffeur to take you to and from the airport and touristy places, and room service.

Poor Safety

This picture shows poor safety. Knives in a sink is a safety hazard. With a sink full of soapy water you could possibly not see a knife and cut your self really bad.

Lab 1 - Cutting Chicken

This lab was very beneficial to what we were learning because we were learning how to cut a whole chicken. In this lab we learned the different parts of a chicken and by learning about the different parts it helped with cutting the chicken. This applied to the lesson because we were practicing cutting up a chicken for competition.

Lab 2 - Blindfolded Cookie Challenge

This challenge applied to the lesson because it taught us how to work as a team and trust our teammates. It also applied because we were learning how to follow a standardized recipe. All of this is very important when cooking.

2nd Quarter

Knife Cuts

1) Brunoise 1/8 x 1/8 x 1/8. 2) Julienne 1/8 x 1/8 x 2. 3) Medium dice 1/2 x 1/2 x 1/2

Kitchen Equipment

Lab 1: Different cooking methods

This lab applied to the lesson because we learned about different cooking methods. We cooked pears by poaching them. We made fajitas by grilling the ingredients on the stove in a cast iron skillet.

Lab 2: Spices & Herbs

The lesson was about herbs and spices and all of the different kinds. We made toast with 12 different spices and herbs. We wanted to taste the difference in the spices and herbs. We got to learn the difference between spices and herbs.

Lab 3: Eagle Sky

This trip applied to the lesson because we were learning about Culinary and Restraunt Management. This is important because we are trying to put together our projects for competition. We also learned a lot about different equipment and what it is used for.

3rd Quarter

Favorite Fruit- Strawberries originate from North America and Europe
Favorite Vegetable- Potatoes originate from in the area of present-day southern Peru and extreme northwestern Bolivia.

Dressed For Success

I chose this outfit because we look professional. This outfit helps us stand out but not in a negative way. We look nice but we will stand out to be memorable after al the interviews.

Lab 1: Cupcakes for Cancer

This lab applied to what we were learning in class because we had to use safety and sanitation skills we learned. We had to apply our knowledge of using gloves when handling ready to eat foods when frosting the cupcakes.

Lab 2: Working on Competition

This lab related to everything we have learned in class about restaurant management. We applied our knowledge about different cooking equipment when making our floor plan.

Lab 3: Prostart State Competition

We won 2nd place in the State Prostart Management Competition. What we learned in class about team work and recipe costing helped us win 2nd in the state.

4th Quarter

An informal setting has minimal tableware and is used for up to a three-course meal. In an informal setting, all the flatwear is placed on the table at the same time. At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about 30 cm (12 in) from the edge of the table.
How I manage stress

Lab 1: Edible Garnish

This lab applied to what we were learning in class because we were learning about edible garnishes. Edible Garnishes enhance the appearance of a plate by adding decorative but edible touches.

Lab 2: The Mother Sauces

This lab applied to what we were learning because we were learning about the Mother Sauces. 1) Béchamel is roux whisked with milk or other dairy to make a white sauce. 2) Velouté is a light roux whisked with chicken, turkey, fish or any other clear stock. 3) Espagnole is a basic brown sauce. 4) Tomato Sauce. 5) Hollandaise.

Lab 3: Farm Bureau

In this picture were cooking for the Farm Bureau. We made chicken noodle soup and fruit salad. I cut grapes for the salad and Emma mixed it up while MagE and Felicity made the soup.

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