Displaying 1-20 of 64 resources
Resource Type: Website / HyperLinkBasic Knife Handling Skills With a Chef's Knife
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Student will demonstrate the three basic knife handling skills of pinching the blade, tip to table, and hiding the fingertips wh...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 / 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 / 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 / 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 / HyperLinkBurn, Baby, Burn - The Role of Metabolism and Activity Level
Grades: 9 to 12Subjects: No subjects selected.This lesson will provide students with information on metabolism and activity level. Here students will learn the role of metab...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkBasic Knife Skills and Cutting Techniques
Grades: 10 to 12Subjects: No subjects selected.In this section, we will examine all knives found in a commercial kitchen along with correct definitions and uses of the knife. ...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 / 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 / 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 / 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 / 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 / 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 / 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 / HyperLinkDo You Have a Future in Customer Service?
Grades: 10 to 12Subjects: No subjects selected.Students will be introduced to the qualities, talents and skills necessary for a successful career In the hospitality industry....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 / 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 / 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 / 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 / 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