Culinary Assignments

Last Updated: 5/24/2020 12:09 PM

Culinary Assignments


Email Instructor: Ms. Bailey

Email Learning Support: Mr. Harr

Email Learning Support: Ms. Hudak

Guidance Support: Mrs. Wurm

Learning Support Assistance


Career Foundation Scholarship Opportunity


Assignments will be posted on Mondays by noon for the week.   All Assignments are due before Fridays at noon.  Please email your instructor with the link above to turn in weekly assignment.   If you have questions or problems with the work please email the instructor or the learning support personnel that would normally assist you with your work with the links above.


PLEASE REVIEW THIS END OF YEAR INFORMATION including schedule on when you can pick up your things from your locker and last day of school:


Week of May 25th Assignments

Please complete all previous assignments and return to me with your name and the assignment # so you can get credit for them.   Thank You!



May 18th assignment

Here is an article with tips on how to make bread. Read the article and write a few sentences about a tip that you learned.



May 11th assignment 

Task grid items 2301, 2302


Read chapter 12 section 3 and answer following questions.

Click here to view chapter


1. A menu that is handed to customers when they sit down is known as:

A. Spoken menu

B. Menu board

C. Printed menu


2. Small portions of food meant to stimulate the appetite are known as:

A. Salads

B. Accompaniments

C. Appetizers 


3. True or false. Extenders are items made from left over low cost ingredients. 


4. Which of the following influence the menu style and design?

A. Target customers

B. Price

C. Type of food served



Week of May 4th Assignments

Task grid item 2504, 2511

Please read Chapter 3- Section 3 and answer the following questions.

Click here to view chapter


1. True or False. It is okay to scoop ice with a glass if you are in a hurry.


2. What is espresso traditionally served in?

A. Mug

B. Demitasse 

C. Focaccia


3. True or False. When cleaning a coffee maker, first remove the used filter and grounds from the filter basket.


4. What is the difference between cappuccino and espresso?(pg 85)



Week of April 27th Assignments

April 27- task grid items 2501, 2502, 2503, 2505, 2507


Please read Chapter 3- Section 1 and answer the following questions.

Click here to view chapter


1. What is the main job of a host(ess)?

A. Take the customers drink order 

B. Greet customers with a smiley, warm welcome 

C. Clear empty plates from tables 


2. What are important service skills all food service employees should possess?

A. Positive attitude

B. Neat and clean appearance

C. Good communication skills 

D. All of the above


3. True or False. One form of non verbal communication is body language.


4. True or False. The server should always be looking for ways to save time and energy.




Week of April 20th Assignments

Please read the chapter and answer the following questions.

Click here to view chapter


Please define these key terms from this chapter:

1. Single food hors d'oeuvre-

2. Hors d'oeuvre variés-

3. Finger foods-

4. Canapé-

5. Liner-

6. Crudité-

7. Antipasto-



Week of April 13th Assignments

Please read the chapter about cheese and answer the following questions.

Click here to view chapter


1. Which of the following is a HARD cheese?

a. Blue cheese

b. Goat cheese

c. Cheddar 


2. Which of the following is a FIRM cheese?

a. Colby

b. Provolone 

c. Brie


3. Which of the following is NOT a SEMI SOFT cheese?

a. Roquefort

b. Ricotta

c. Gorgonzola


4. Which of the following is NOT a FRESH SOFT cheese?

a. Gouda

b. Mascarpone

c. Cottage Cheese



Week of April 6 Assignments


Hey Culinary students! I hope everyone is staying home and staying safe! I miss you all and hope that we will be able to see each other soon!


This week i have 2 videos to go over something I know we have discussed before, but will be so important to you no matter where your culinary careers take you! MOTHER SAUCES! Attached are 2 videos, one to refresh you on how to make a roux, and the other to refresh you on what the 5 mother sauces are and how to make them. I encourage each of you if you are able to, to make a roux and watch it move thru the different stages. Maybe you can be the chef sometime this week and make a home made alfredo or mac and cheese (or really anything with a sauce) using one of the mother sauces as the base starting point. If you do try something, remember failing is part of learning so don't be discouraged. I would love to hear from you all about the sauces you make!


Along with the videos are just a few questions that you can email back to me.


Have a great week! Stay safe!

~Ms. Bailey


First Video




Second Video




1. What are the 3 kinds of rouxs?


2. How is each different kind of roux achieved?


3. List the 5 mother sauces and their ingredients.


4. Research what you can do with these sauces. List at least one derivative ( a more complex sauce that  can be made from a basic mother sauce) for each of the mother sauces.



Week of March 30 Assignments


Here is a YouTube video to post;


Here are the questions to answer.


What are the 3 categories of levening agents?


What is the difference between baking soda and baking powder?


What is yeast? Describe how it works as a levening agent.


What are the 2 types of physical levening agents?


List 3 examples of how air can be used as a levening agent.


Describe how steam works as a levening agent.



It is not required but if anyone would like the experiment with choux pastry, here is a recipe:


Good morning culinary students! I hope that you all are doing well during this crazy time! If anyone has any questions about the video, questions, or recipe please send me an email


Stay home and stay safe! 



Miss Bailey



Contact Us
Admiral Peary Area Vocational Technical School
948 Ben Franklin Hwy
Ebensburg, PA 15931
View Map & Directions
Phone: (814) 472-6490
Fax: (814) 472-6494