Displaying 1-20 of 23 resources
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 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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