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    Displaying 9 resources
    • Thumb image for Functions of Eggs in RecipesResource Type: Website / HyperLink

      Functions of Eggs in Recipes

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

      Egg Foams

      Grades: 6 to 11, Community College to Graduate
      Subjects: 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 Online
      Views: 0Favorites: 0
    • Thumb image for Caramel MakingResource Type: Website / HyperLink

      Caramel Making

      Grades: 9 to 12
      Subjects: No subjects selected.
      For part of a unit on Carbohydrates, students make caramels to learn the basic principles of candy making.
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for CroissantsResource Type: Website / HyperLink

      Croissants

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      This is a lesson plan to use after the introduction to laminated doughs. Students will be learning what the characteristics of ...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Introduction to Laminated DoughsResource Type: Website / HyperLink

      Introduction to Laminated Doughs

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      Students will be introduced to what a laminated dough is and its many uses. Teacher will demo the laminating method, show a vi...
      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 Making PuddingResource Type: Website / HyperLink

      Making Pudding

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

      Ganache

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

      Pie Pastry

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      The students will learn how to make a single crust pie pastry by teacher demo and various video clips. Interesting information ...
      Contributor: CTE Online
      Views: 0Favorites: 0