This lesson addresses: Measurement techniques, using scales, what it means to tare with scales, and what weight and volume measurements mean.
Material Type: Lesson Plan
This lesson addresses: Introduction to substitutions and equivalents, how to read and analyze a recipe, and using a recipe to practice effective Mise en place.
Material Type: Lesson Plan
At least 51% of this lesson is expected to be in the lab.This lesson addresses: Student practice in lab groups of calculating and preparing a recipe that is halved. Students demonstrate several of the mixing methods, and are assessed using a rubric, the product outcome, and a self-evaluation.
Material Type: Lesson Plan
This lesson addresses: Types of fruit classifiations, factors that impact fruit quality and costs, and proper storing and preparation techniques.
Material Type: Lesson Plan
This lesson addresses: Students Prepare fruit recipes using proper techniques, and plan an appealing presentation of a fruit dish.Two different recipes are provided. This lab has the flexibility of all students preparing the same recipe, or groups preparing different versions. Also, the flexibility to change the fruits used by different groups is an option. Select fruits that work for within your budget and available seasonal fruits.Over 51% of this lesson is in the lab.
Material Type: Activity/Lab, Assessment, Lesson Plan
This unit prepares students for emergency situations that could occur in the classroom, lab, and workplace. The unit provides universal information that can be used in any facility, with the understanding that the teacher will provide school-specific information/documents.
Material Type: Lesson Plan
This unit introduces the concepts of food spoilage and contamination, disposal and recycling, regulatory agencies, signs and prevention of pest infiltration, chemical use and storage, and side work (sanitation emphasis).
Material Type: Lesson
Unit 17 Descriptor: Vegetables Students will be introduced to categories of vegetables and preparation methods. Unit also covers factors that impact quality and costs. A quiz and key are included that can be administered at any point in the unit that works with your needs. This unit has five days allocated but includes only four lessons. It is up to the teacher to determine how they want to use the extra day (i.e. cut vegetables one day, cook on all others; spread some more lengthy recipes over two days if equipment is limited, etc.) There are four lessons provided. The fifth day is to be structured at your discretion. This day could also be used to administer the included quiz.
Material Type: Assessment
This lesson addresses: Vegetable categories and factors that impact vegetable quality and costs.
Material Type: Lesson
Introduces the concepts of foodborne illness, pathogens, contamination, and personal hygiene. Covers the concepts of HACCP, TDZ, FAT TOM, Internal temperatures, Critical Control Points, and preventative measures that make a kitchen safe.
Material Type: Lesson
This unit addresses: The most common knives, their uses, and how to care for them. Knife safety, honing and sharpening, and proper handling is covered. Unit contains commonly used knife cuts and their attributes, with three operational lessons in the lab where students practice creating these cuts.
Material Type: Lesson
At least 51% of this lesson is expected to be in the lab.This lesson addresses: Using blending method to make pour batter crepes, and techniques related to their preparation.
Material Type: Lesson Plan
This lesson addresses: Different styles of dining service, and the sequence of service steps.
Material Type: Lesson Plan
This lesson addresses: Practice using stock preparation methods.Over 51% of this lesson is in the lab.
Material Type: Activity/Lab, Lesson Plan
This lesson addresses: Students learn and recall names, discover their own personality type through a quiz, and find classmates who have similar traits.
Material Type: Activity/Lab, Lesson Plan
This lesson addresses: The different types of hearty soups, thickeners in hearty soups, and the steps to produce hearty soups.
Material Type: Lesson Plan
This lesson addresses: Types of specialty soups, and an activity requiring students to find a specialty soup.
Material Type: Lesson Plan
This lesson addresses: Practice making Espagnole sauce.Over 51% of this lesson is in the lab.
Material Type: Lesson Plan
