Displaying 21-40 of 64 resources
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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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
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 / 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 / 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 / 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 / HyperLinkFrench Rolled Omelet Day 1 of 2
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: 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 / 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 / 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 / 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