Displaying 12 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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 / 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