April 12-16th, 2010

Grade 10 Reading

This week you are finalizing your Power Point Presentation on Atlantis.  Be prepared to present on Thursday.

Culinary 12:

Test on cooking techniques on Monday.  Practice quiz is on line (put on line on Saturday, 10th,  for your preparation).  Also, journal about your experience in the kitchen last week.

New Unit this week: Calculating Food Costs. Section 14-1.

Grade 9:

This week, we shall review all of the root words for the year to date.  There will be a test on Friday.  

We shall continue learning The Right Word to Use, to sort out some confusing words.

This week: altogether and all together; dessert and desert; hear and here; its and it's; loose and lose; principal, principle; stationary and stationery; there, their, and they're; to and too; weather and whether.

Questions on Anthem:

Chapter IX

                  1.  On pages 93–94, Liberty contrasts Equality to his fellow men. Paraphrase this passage.

                  In this chapter, Equality questions the morality of his former society. 

       2.  Contrast what he was previously taught about solitude, good, evil, and joy to what he now believes.

Chapter X

                  1.  Describe the house and its contents in your own words, and explain why Liberty and Equality find it so strange and unique.

Chapter XI

                  1.  What great discovery does Equality make in this chapter?

                  2.  Explain the following quotes in your own words, and discuss how they can be applied to your life:

                  “Whatever road I take, the guiding star is within me.”

                  “For the word “We” must never be spoken, save by one’s choice and as a second thought.”

                    3.  What does Equality now realize is the proper goal and purpose of his life?

                   4.  In what ways is “I” like a God?

                 5.  Re-read the incident with the Saint of the pyre (pg. 50). What was he trying to communicate to Equality?

Chapter XII

                  1.  Why do the main characters take the names Prometheus and Gaea..

       2.  Why weren’t they allowed to choose their names in their old society?

                  3.  What does Prometheus plan to do in the future?

4.  Prometheus reaches the important realization that, “To be free, a man must be free of his brothers” (118). Cite several examples from Anthem that illustrate the truth of this statement.

April 6-9

11 Culinary

There will be a test on cooking techniques Monday, April 12th.

Notes on Moist Cooking Techniques and Combination Cooking Techniques:

12-0 Culinary Section 15-3 Moist Cooking Techniques

Cooking in Liquid

When foods are cooked in water or other liquids, completely submerged, such as boiling, simmering or poaching, we call these methods of cooking moist cooking techniques.

Boiling

Boiling is a moist cooking technique, in which the cook brings a liquid, such as water or stock to the boiling temperature, of 212o F., or 100o C., and keeps it at that temperature while the food cooks.

Boiling is a process called convection. The liquid closest to the bottom of the pan is heated and rises to the top, while the cooler liquid descends to the bottom. This sets off a circular motion, and keeps the liquid in constant motion. Boiling cooks food quickly, but sometimes the circular motion can damage some foods, especially if they are fragile, such as fish for example. The boiling motion will break up the fish into small pieces.

Blanching

If foods are only partially cooked by boiling, this is called blanching. This can change the flavor of food, but it also maintains the colour of food. To properly blanch food, place food into boiling water. Cook for one to two minutes. Remove the food from the boiling water and plunge into ice water, to stop the cooking process.

Blanched food is only partially cooked, so a second stage of cooking must take place before the food can be served.

Blanching is done:
· To some foods such as vegetables before freezing.
· To soften some herbs.
· Lock in the colour of foods.
· Remove excess salt from some foods, such as salt fish, corned beef, or some hams.
· Remove blood from meats.
· Remove strong flavours from meat, such as venison.

Parboiling

Parboiling is similar to blanching, but the time is longer. Foods are immersed into boiling water for a period of time (recipes will be specific on time to be par boiled). Par boiling is usually done to speed the cooking process and to tenderize foods. Ribs would be a good example of a food that is parboiled.


Simmering

Simmering involves cooking food in a liquid, but simmering is a slow cooking process, at a temperature that is just under the boiling point. Simmering is a gentler process than boiling, because there is not the convection process as occurs in boiling.

The advantages of simmering:
· Less shrinkage in food
· Less evaporation of the liquid
· Less break-up of fragile food.

Poaching

Poaching is an even gentler method than simmering. Poaching involves cooking between 150-180o F., often in a flavorful liquid. The liquid is often made into a sauce to accompany the food when served. Food can be poached on the range top, or in an oven.

Steaming

Steaming involves cooking food (often vegetables) in an enclosed environment filled with steam. Although the food does not touch the liquid, the steam in the enclosed environment cooks the food—often faster than boiling. Cooking lobsters would be a good example of steaming food. If pressure is added to the steam, the temperature rises higher, and the food cooks faster. Steam is an advantageous process to cook foods such as vegetables, because the nutrients are not dissolved in the liquid, thereby producing more nutritious foods.

Combination Cooking

If both moist and dry cooking methods are used to cook a food, this is known as combination cooking. Two combination methods are braising and stewing.

Braising:

Braising is a long, slow cooking process that can produce very flavorful results. It can make tough cuts of meat more tender. To properly braise food:
· Sear the food in a frying or roasting pan. A mixture of coarsely cut vegetables and herbs called mirepoix is usually added to the pan when the meat is seared.
· Remove the food from the pan, and deglaze the pan, which means to remove any small pieces of food from the pan, then add a small amount of liquid such as water or stock to the pan, and cook on top of the stove.
· Return the food to the deglazed pan, and add liquid such as stock or sauce, but do not add more than enough liquid to cover no more than two-thirds of the food.
· Place the pan into a 350o F. oven, and cook the food until it is fork tender. Turn the food every 20-30 minutes. Braised foods are usually cooked covered, to retain the liquid, which can be made into a gravy, and then served with the food.
Stewing:

Stewed foods are similar to braising, but they are completely covered in liquid. Stewing is usually a quicker cooking method that braising, mainly because the foods are cut into smaller pieces, and the food is completely covered in liquid. Steps to stewing:
· Sear the food product in a pan over high heat. Tender cuts of meat should not be used for stew, because the can become tough. Sear meat and vegetables separately (the meat will take longer to stew).
· Completely cover the food with liquid.
· Bring the stew to a simmer and cook until tender.
· Add vegetables, partway through the cooking process, so that the vegetables will not be overcooked.

Summary

· There are three cooking methods: dry, moist and combination.
· The cooking time, technique and temperature affect a food’s nutritive value, texture, colour, aroma, and flavour.
· Baking, roasting, sautéing, stir-frying, pan-frying, deep-frying, grilling, and broiling are all dry cooking methods.
· There are two ways to fry foods: pan-frying and deep-frying.
· Boiling, simmering, poaching, and steaming are moist cooking methods.
· To blanch a food, it is only partially cook in by boiling.
· Braising and stewing are combination cooking methods.

Grade 9

Grammar Notes:
Word Usage:

Accept means to agree
Except means to leave out

Agree on: to come to an understanding
Agree to: to consent to
Agree with: to have the same opinion

Last of the Root Words:

Vid, vis: to see, to look
Example: visable: able to be seen
visage: the face
vista: the view
improvident: lacking foresight, wasteful (as in no vision)
supervise: to oversee, or manage

Viv, vit: life or live
Example: vital: fundamental to live
vivacity: liveliness, gaiety
survival: the act of living, living linger than others
vivacious: lively, animated
vitamin: substance needed for proper growth and development

voc, vok: call, voice
Example: provoke: To make angry, exasperate
invoke: to call upon God in prayer
vocal: having to do with voice or speaking
convocation: a calling together (graduation)
vocation: occupation--your calling by God to do something

Questions for Anthem on Chapters V and VI:

Chapter V
1. Equality understands that his invention will benefit mankind greatly; however, this was not his main motivation in conducting his experiments, and it is not the primary source of the great joy he experiences. Discuss.
In your opinion, why is Equality so interested in seeing his own image at this point in the novel? What emotion is he feeling?

Chapter VI
The old locks and lack of guards in the Palace of Corrective Detention indicate that prisoners never tried to escape. Why not?


Chapter VII
1. List 4 reasons why the council rejects equality's invention.
2. What are the real reasons behind the rejection and the fear of the
gift?
3. What is meant by Equality's statement "We are old now, but we are
young this morning" (pg. 68).

Chapter VIII
1. What is Equality experiencing for the first time this morning? How does he feel as a result of this experience? How to do know? Use evidence
to support your statement.
2. Why does Equality laugh when he realizes he is "the damned"?
3. What does the uncharted forest symbolize in Anthem?