Displaying 1-20 of 35 resources
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 / 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 / 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
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 / 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 / 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 / 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