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    Displaying 1-20 of 64 resources
    • Thumb image for Basic Knife Handling Skills With a Chef's KnifeResource Type: Website / HyperLink

      Basic Knife Handling Skills With a Chef's Knife

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      Student will demonstrate the three basic knife handling skills of pinching the blade, tip to table, and hiding the fingertips wh...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Beef Wholesale/Retail Cuts and YieldsResource Type: Website / HyperLink

      Beef Wholesale/Retail Cuts and Yields

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      These lessons will review the primal or wholesale cuts and discuss retail cuts, cooking methods and have a lab with direct appli...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Cooking 101, SaucesResource Type: Website / HyperLink

      Cooking 101, Sauces

      Grades: 10 to 12
      Subjects: No subjects selected.
      This lesson will introduce the students to the ingredients, and procedures used in making stocks. This will give the students t...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Egg FoamsResource Type: Website / HyperLink

      Egg Foams

      Grades: 6 to 11, Community College to Graduate
      Subjects: No subjects selected.
      The secret to making successful egg foams and their uses in food preparation will be presented. How to make meringue cookies ...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for 3. Getting Started - Kitchen Tools & EquipmentResource Type: Website / HyperLink

      3. Getting Started - Kitchen Tools & Equipment

      Grades: 6 to 12, Community College to Graduate
      Subjects: No subjects selected.
      One of the first requirements to becoming a chef is knowledge and skill in the use of culinary tools and equipment. Basic tools...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Basic Knife Skills and Cutting TechniquesResource Type: Website / HyperLink

      Basic Knife Skills and Cutting Techniques

      Grades: 10 to 12
      Subjects: No subjects selected.
      In this section, we will examine all knives found in a commercial kitchen along with correct definitions and uses of the knife. ...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Burn, Baby, Burn - The Role of Metabolism and Activity LevelResource Type: Website / HyperLink

      Burn, Baby, Burn - The Role of Metabolism and Activity Level

      Grades: 9 to 12
      Subjects: No subjects selected.
      This lesson will provide students with information on metabolism and activity level. Here students will learn the role of metab...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Composed SaladsResource Type: Website / HyperLink

      Composed Salads

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      This lesson will examine how to make and cost out various types of composed salads.
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Beef Cuts and Basic CookeryResource Type: Website / HyperLink

      Beef Cuts and Basic Cookery

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      This is an introductory lesson about the beef primal cuts. The student will learn the carcass location of each primal and how i...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for 2. Knife Safety & SharpeningResource Type: Website / HyperLink

      2. Knife Safety & Sharpening

      Grades: 6 to 12, Community College to Graduate
      Subjects: No subjects selected.
      Most chefs take pride in their personal equipment. Keeping their knives sharp and in the best condition at all times to ensure ...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Milk Definitions and Milk ComparisonsResource Type: Website / HyperLink

      Milk Definitions and Milk Comparisons

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      This lesson will help the students develop an understanding that all milks are not created equally. Activities will include tas...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Critical TemperaturesResource Type: Website / HyperLink

      Critical Temperatures

      Grades: 9 to 12
      Subjects: No subjects selected.
      The lesson will help students by guiding them in constructing a graph thermometer that helps categorize the temperature zones an...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Learning to Properly  Cut Orange SegmentsResource Type: Website / HyperLink

      Learning to Properly Cut Orange Segments

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      Citrus fruit, especially oranges and grapefruit, are sometimes segmented for presentation purposes. They're used in sal...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Functions of Eggs in RecipesResource Type: Website / HyperLink

      Functions of Eggs in Recipes

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      Eggs are used in a variety of products from baked goods, to meat loaf, ice cream, and alone as a highly nutritious meal. This l...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Do You Have a Future in Customer Service?Resource Type: Website / HyperLink

      Do You Have a Future in Customer Service?

      Grades: 10 to 12
      Subjects: No subjects selected.
      Students will be introduced to the qualities, talents and skills necessary for a successful career In the hospitality industry....
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Making PuddingResource Type: Website / HyperLink

      Making Pudding

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      Students will work in a small group (3-5 students) to make a cornstarch and egg yolk thickened pudding on the stovetop. Skills ...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Understanding RecipesResource Type: Website / HyperLink

      Understanding Recipes

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      Students will understand the essential parts of a well written recipe as well as understand the importance of following directio...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Planning a company picnicResource Type: Website / HyperLink

      Planning a company picnic

      Grades: No grades selected.
      Subjects: No subjects selected.
      Students will assume the role of event planner for a company and design a memo to company employee's inviting them to the annual...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Butchering a ChickenResource Type: Website / HyperLink

      Butchering a Chicken

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      Students will be able to set up a safe work station, utilize the correct tools to butcher a whole chicken into 9 pieces and clea...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Improve A Recipe ProjectResource Type: Website / HyperLink

      Improve A Recipe Project

      Grades: 9 to 12
      Subjects: No subjects selected.
      Students will begin to learn how to analyze existing recipes and substitute ingredients as well as modify cooking methods in ord...
      Contributor: CTE Online
      Views: 0Favorites: 0