Displaying 1-20 of 64 resources
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 / 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 / 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 / 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 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 / 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
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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / HyperLinkMilk Definitions and Milk Comparisons
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson will help the students develop an understanding that all milks are not created equally. Activities will include tas...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