March 30 to April 3
9/10 English:
A research essay on the life of William Shakespeare was due Monday, March 30th. If not in by Tuesday, students are on homework lunch.
Short story has been assigned, due April 30th. Students are free to develop their own story, but no one can die in the story.
The class is reading 12th Night, by William Shakespeare. Students must volunteer to read parts, to complete their speaking and listening skills for the term.
9 English:
Short story has been assigned, due April 30th. Students are free to develop their own story, but no one can die in the story, and the main character is 15.
The Class is reading the novel Touching Spirit Bear. Questions will be osted on this blog. Ch. 2 questions are on the previous week's blog.
Chapter 3 questions: Answer each of the following questions with complete sentences: Give page nujmbers with your answer like this: (Mikaelsen, 2001, p62).
1. Why does Cole feel like nobody cares for him?
2. What does he tell Garvey that he hates about his life?
3. Why did Garvey keep pressing Cole to be more specific?
4. What secret about his dad did Cole reveal to Garvey?
5. When Cole's mother knew what his dad was doing, what did she do?
6. Explain what Garvey did with the contents of the brown paper bag.
7. Why do you think Garvey asked Cole to taste each ingredient? What was the purpose?
8. Describe the emotions Cole experiences in this chapter. How do you know these emotions?
9. What does Cole do to escape the island?
10. Write about a time when rage completely overcame you and you were out of control. (At least one paragraph - intro, supporting sentences, final statement)
12 Media Studies:
The class is working on photo stories about Grand Manan. These are due Thursday.
12 Hospitality:
The class is working on a Food Service unit. We have discussed order of service, in a formal meal:
1. canapé: a thin piece of bread or toast or a cracker spread or topped with cheese, caviar, anchovies, or other savory food.
2. hors d'oeuvres: an appetizer served before the meal, finger food, usually not served at the table. This could be a cheese as well.
3. appetizer: the first course of a meal served at the table. This is a light starter food, such as shrimp cocktail, baked stuffed mushrooms, or crab cakes.
4. soup course: The course is a light soup, served before the main meal. Usually this course is a cup of soup, rather than a bowl of soup (that might be served as a luncheon item).
5. salad course (this is American service) Salad goes after the main meal in European service.
6. fish course or pasta course: this is a small portion, fish and perhaps one vegetable or garnish, or a single simple pasta with a light sauce.
7. meat course: This is usually thought of as the main meal. This course would have meat, starch (such as potato, yams or rice), and vegetables.
8. dessert: a sweet food or fruit dish that could include cheese.
9. coffee
Drinks with the above courses:
1. cocktails or an apéritif (strong wine to stimulate the appetite, such as vermouth, or sherry) served with the canapés and hors d'oeuvres
2. white wine served with the appetizers and the fish course
3. red wine served with the meat course
4. a sweet wine or ice wine served with the dessert course
5. a liqueur may be served with coffee, such as Bailey's, creme de café, Grand Marnier
5. after dinner drink, after the coffee such as cognac
9/10 English:
A research essay on the life of William Shakespeare was due Monday, March 30th. If not in by Tuesday, students are on homework lunch.
Short story has been assigned, due April 30th. Students are free to develop their own story, but no one can die in the story.
The class is reading 12th Night, by William Shakespeare. Students must volunteer to read parts, to complete their speaking and listening skills for the term.
9 English:
Short story has been assigned, due April 30th. Students are free to develop their own story, but no one can die in the story, and the main character is 15.
The Class is reading the novel Touching Spirit Bear. Questions will be osted on this blog. Ch. 2 questions are on the previous week's blog.
Chapter 3 questions: Answer each of the following questions with complete sentences: Give page nujmbers with your answer like this: (Mikaelsen, 2001, p62).
1. Why does Cole feel like nobody cares for him?
2. What does he tell Garvey that he hates about his life?
3. Why did Garvey keep pressing Cole to be more specific?
4. What secret about his dad did Cole reveal to Garvey?
5. When Cole's mother knew what his dad was doing, what did she do?
6. Explain what Garvey did with the contents of the brown paper bag.
7. Why do you think Garvey asked Cole to taste each ingredient? What was the purpose?
8. Describe the emotions Cole experiences in this chapter. How do you know these emotions?
9. What does Cole do to escape the island?
10. Write about a time when rage completely overcame you and you were out of control. (At least one paragraph - intro, supporting sentences, final statement)
12 Media Studies:
The class is working on photo stories about Grand Manan. These are due Thursday.
12 Hospitality:
The class is working on a Food Service unit. We have discussed order of service, in a formal meal:
1. canapé: a thin piece of bread or toast or a cracker spread or topped with cheese, caviar, anchovies, or other savory food.
2. hors d'oeuvres: an appetizer served before the meal, finger food, usually not served at the table. This could be a cheese as well.
3. appetizer: the first course of a meal served at the table. This is a light starter food, such as shrimp cocktail, baked stuffed mushrooms, or crab cakes.
4. soup course: The course is a light soup, served before the main meal. Usually this course is a cup of soup, rather than a bowl of soup (that might be served as a luncheon item).
5. salad course (this is American service) Salad goes after the main meal in European service.
6. fish course or pasta course: this is a small portion, fish and perhaps one vegetable or garnish, or a single simple pasta with a light sauce.
7. meat course: This is usually thought of as the main meal. This course would have meat, starch (such as potato, yams or rice), and vegetables.
8. dessert: a sweet food or fruit dish that could include cheese.
9. coffee
Drinks with the above courses:
1. cocktails or an apéritif (strong wine to stimulate the appetite, such as vermouth, or sherry) served with the canapés and hors d'oeuvres
2. white wine served with the appetizers and the fish course
3. red wine served with the meat course
4. a sweet wine or ice wine served with the dessert course
5. a liqueur may be served with coffee, such as Bailey's, creme de café, Grand Marnier
5. after dinner drink, after the coffee such as cognac
posted by Robert Griffin at 5:34 AM
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