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