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    Displaying 8 resources
    • Thumb image for Butchering a ChickenResource Type: Website / HyperLink

      Butchering a Chicken

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: 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 Online
      Views: 0Favorites: 0
    • Thumb image for Composed SaladsResource Type: Website / HyperLink

      Composed Salads

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      This lesson will examine how to make and cost out various types of composed salads.
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for The Making of Bound SaladsResource Type: Website / HyperLink

      The Making of Bound Salads

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: 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 Online
      Views: 0Favorites: 0
    • Thumb image for The VinaigretteResource Type: Website / HyperLink

      The Vinaigrette

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      In this lesson students will learn about vinaigrettes and make one..
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for SandwichesResource Type: Website / HyperLink

      Sandwiches

      Grades: 10 to 12
      Subjects: 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 Online
      Views: 0Favorites: 0
    • Thumb image for The Importance of a Proper Work StationResource Type: Website / HyperLink

      The Importance of a Proper Work Station

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: 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 Online
      Views: 0Favorites: 0
    • Thumb image for Beef Wholesale/Retail Cuts and YieldsResource Type: Website / HyperLink

      Beef Wholesale/Retail Cuts and Yields

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: 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 Online
      Views: 0Favorites: 0
    • Thumb image for How to ConcasséResource Type: Website / HyperLink

      How to Concassé

      Grades: 9 to 12
      Subjects: No subjects selected.
      Todays lesson will be on culinary technique. How to Concass tomatoes You will learn to properly concasse a toma...
      Contributor: CTE Online
      Views: 0Favorites: 0