Displaying 41-60 of 64 resources
Resource Type: Website / HyperLinkPreventing Accidents and Injuries
Grades: 10 to 12Subjects: No subjects selected.Students will know the importance of safety in the workplace and will become a well-rounded food service professional.Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkSafety and Sanitation Standards
Grades: 10 to 12Subjects: No subjects selected.Food safety is an integral element of our organizational culture which incorporates mutual respect and trust among guests, emplo...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkComposed Salads
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson will examine how to make and cost out various types of composed salads.Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkDesigning a Menu
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will learn how to design a menu by using tools and knowledge they have gained from previous lessons on different types ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkTypes of Soup
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This is an introductory lesson about the different types of soup and their basic preparations.Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFish Basics
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This chapter teaches basic product knowledge to prepare the students for cooking procedures that will follow. Students will be i...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFollowing a Recipe....
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.In this lesson students will demonstrate what they have learned in Understanding Recipes and apply this knowledge in the kitchen...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkGround Beef Comparison
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson will help the students develop an understanding about how ground beef is processed and that as consumers they have a...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkMaking Pudding
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkGanache
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson will be used to introduce students to ganache and its versatility in a bakery or restaurant kitchen. Students will ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkMenu Planning
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will learn about the factors to consider when creating and planning a menu.Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkJuice Critique
Grades: 9 to 12Subjects: No subjects selected.Examining nutrition labels can be a fun way to bring skills, such as reading, math, and investigating, to life in the classroom....Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkPie Pastry
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.The students will learn how to make a single crust pie pastry by teacher demo and various video clips. Interesting information ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkThe Menu
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will learn about and be able to identify the different types of menus from the descriptions to advantages and disadvant...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkImprove A Recipe Project
Grades: 9 to 12Subjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkPreparing and Serving Safe Food
Grades: 10 to 12Subjects: No subjects selected.This lesson will go over the importance of Food Safety, Establishing a Food Safety System, The Food, Flow, and A Clean and Sanit...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkStandardized Recipes
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.72 1024x768 Normal 0 false false false /* Style Defi...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkUnderstanding Recipes
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkButchering a Chicken
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: 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 OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkHandwashing 101
Grades: 9 to 12Subjects: No subjects selected.The lesson will focus students on the importance of personal hygiene and hand washing in maintaining a safe food handling enviro...Contributor: CTE OnlineViews: 0Favorites: 0