Displaying 21-40 of 64 resources
Resource Type: Website / HyperLinkCooking 101, Sauces
Grades: 10 to 12Subjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkSandwiches
Grades: 10 to 12Subjects: No subjects selected.Sandwiches are a popular food because of their ease in handling and their relatively low cost. Sandwiches are nutritious and c...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkStocks The Foundation of the Kitchen
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will understand the importance of great stock, define the difference between the various types of stock and create thei...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFrench Rolled Omelet Day 2 of 2
Grades: 9 to 12Subjects: No subjects selected.This 2 Day lesson plan will teach students how to make a restaurant quality French rolled omelet and clarified butter. ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkWhich "Wich"?
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.In this lesson the students will learn the basic components of a sandwich and the different types of sandwiches that are made. S...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkDevilish Eggs
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Deviled eggs are a popular hors d' oeuvre or appetizer but everyone makes them different. Students will put their own twist on t...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFirst Impression
Grades: 10 to 12Subjects: Manufacturing & Product Development, Engineering & Design, Transportation, Agriculture & Natural ResourcesTeenagers come home on the first day of high school and say, "Rules! All day! - aargh". Set the standard in your classroom on ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFood borne Illnesses
Grades: 10 to 12Subjects: No subjects selected.When people dine out, they expect to have a good time. But even more important, they expect to eat good, wholesome, and safe fo...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkEating With Our Eyes: Factors in Plate Presentation
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will identify and use the 6 factors of proper plate presentation. Students will use protein, starch, and vegetables to ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkBasic Knife Handling Skills With a Chef's Knife
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkSalads the Cold Sides
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson examines the practice of culinary fundamentals, practical exams, menu production and key terms focusing around tos...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCroissants
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This is a lesson plan to use after the introduction to laminated doughs. Students will be learning what the characteristics of ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkBurn, Baby, Burn - The Role of Metabolism and Activity Level
Grades: 9 to 12Subjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkTable Setting and Service Etiquette
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Making sure that guests dine in an inviting atmosphere is the task of every member of the service staff. From the table setting...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCulinary Caregiving
Grades: 9 to 12Subjects: No subjects selected.In order to prepare students for those times in their lives when they may be called upon or may want to cook a meal for someone ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkIntroduction to Laminated Doughs
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will be introduced to what a laminated dough is and its many uses. Teacher will demo the laminating method, show a vi...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkAn Introduction to Herbs
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.In this unit students will identify, taste and understand the use of fresh herbs. During this lesson the students will learn t...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkMenu Pricing
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will be able to identify the influences that effect menu prices and various menu pricing methods.Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkThe Vinaigrette
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.In this lesson students will learn about vinaigrettes and make one..Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkThe Making of Bound Salads
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson is about Bound Salads which are salads that are generally made of hearty, non-salad leafy ingredients bound together...Contributor: CTE OnlineViews: 0Favorites: 0