Displaying 1-20 of 64 resources
Resource Type: Website / HyperLinkCritical Temperatures
Grades: 9 to 12Subjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCustomer Service
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.During this lesson students will have an introduction to why customer service is vital to the Hospitality industry. Students, t...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkPlate Presentation Based on the Elements and Principles of Design
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Through lots of visual examples in PPT, students will be able to learn the elements and principles that apply to plate design. ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkHow to Concassé
Grades: 9 to 12Subjects: No subjects selected.Todays lesson will be on culinary technique. How to Concass tomatoes You will learn to properly concasse a toma...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkLearning to Properly Cut Orange Segments
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Citrus fruit, especially oranges and grapefruit, are sometimes segmented for presentation purposes. They're used in sal...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkBeef Wholesale/Retail Cuts and Yields
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFIFO First in First Out
Grades: 9 to 12Subjects: No subjects selected.FIFO (First in, first out) means that food that comes in first should be used first. Using the FIFO method will ensure ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkMicrowaves, Friend or Foe...Home and Away?
Grades: 9 to 12Subjects: No subjects selected.This is an introductory lesson concerning the ins and outs of using a microwave effectivlely, both at home and in the restaurant...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkThe Importance of a Proper Work Station
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.A restaurant kitchen is composed of different work stations. A station is the area where food is prepared. A clean and organized...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkIntroduction to Whole Grains
Grades: 9 to 12Subjects: No subjects selected.The use of whole grains instead of refined grains is an important trend in Culinary Arts. This lesson will teach students about ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFunctions of Eggs in Recipes
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLink3. Getting Started - Kitchen Tools & Equipment
Grades: 6 to 12, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkEgg Foams
Grades: 6 to 11, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLink2. Knife Safety & Sharpening
Grades: 6 to 12, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkPlanning 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkBeef Cuts and Basic Cookery
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCreating Work Habits Grade - "On the Clock Behavior"
Grades: 9 to 12Subjects: No subjects selected.In this lesson, students will examine what behaviors they think they would like their employees to have if they owned their own ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLink"Health-i-fied Cake Mix???"
Grades: 9 to 12Subjects: No subjects selected.In this lab, students replace the fat (oil) from a standard cake mix with a "mystery ingredient" - substituting a healthy ingred...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCaramel Making
Grades: 9 to 12Subjects: No subjects selected.For part of a unit on Carbohydrates, students make caramels to learn the basic principles of candy making.Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkMaking Sauce A La Minute
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will learn the procedure used in "a la minute" preparation of sauce making. They will prepare a variety of sauces usin...Contributor: CTE OnlineViews: 0Favorites: 0