Category: Culinary & Baking

Dry & Moist Heat Cooking Methods Lesson & Lab

I find that most students don’t know the difference between dry and moist cooking methods. This lesson and lab help them to understand the difference and explore the various ways that the same food can be prepared using different methods. Students enjoy the interactive activities within the lesson as well as preparing and tasting vegetables as they practice and apply some of the techniques. This lesson also incorporates the vocabulary tool Quizlet which helps students learn their terms in an interactive way. Students actually ask me to use Quizlet on a regular basis to learn and assess terms.

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Apples: Web-Activity & Labs

It’s fall, apples are in season and they are relatively inexpensive! Varieties of apples are sold everywhere from roadside stands to grocery stores so why not incorporate them into your foods class? That’s exactly what Jessica Uplinger of Field High School, Ohio did. Jessica created this lesson and lab because she has very large classes and needed a thematic unit where she could divide up her class and have half of them in the kitchen preparing a lab while the other half is engaged with an assignment. The end results? Her students ended up enjoying every aspect of this lesson, especially the labs! Why not give it a try in your foods class?

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Kitchen Measuring Skills: Adjusting Recipes Activities

My junior high students have always struggled with multiplying fractions when I teach how to adjust recipes. I didn’t realize how much until I implemented a pre/post-test as my student learning outcome (SLO) project for my teacher evaluation. Students weren’t grasping this concept and it was consistently showing up as a weak area. I realized I needed to add more practice to what I was teaching my students in class so I decided to make it a little more interactive. This lesson is very adaptable to the ISN if you are using them in your classroom.

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Time to BAKE the Doughnuts!

Whether you are celebrating Fat Tuesday, National Doughnut Day or just need a fun, tasty dessert or snack, this lesson brings you donutsome healthy ideas for incorporating this usually unhealthy treat into your class. Continue reading for some historical background on these mini-pastries, along with how they are commercially made and then bake up some sweetness by preparing a healthy version of the baked vanilla doughnut. And don’t forget the healthy topping too!

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Cooking up International Cuisine: Summer Professional Development

This June, I had the opportunity to take a Foreign Foods class taught by 2008 Chef of the Year, Chef Tom Siegel, CEC. It was a 5 day intensive, beginning at 8 a.m. and ending between 3 and 4 in the afternoon. Each day focused on a different country or region. Monday was Greece, Tuesday was Italy, Wednesday was “The Magreb”: Morocco and Tunisia, Thursday was Southeast Asia: Thailand and Vietnam, and Friday was BBQ through the American South.

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Become a ServSafe Instructor & Proctor

Help your students get a jump start in the restaurant industry by having them become ServSafe certified! To do this you can either have a ServSafe instructor come and teach your class or you can become a certified instructor.

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NYC Chocolate Show

“The Chocolate show is the largest international show exclusively dedicated to the chocolate industry. Celebrating all that is special about chocolate, it provides chocolate professionals with a unique communication platform. All those working in the industry and chocolate lovers of every kind can get together to express their views, share experiences and enjoy their passion for chocolate.”

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Baking & Pastry Summer Educator’s Program

I learned so much at the Johnson & Wales Baking & Pastry Summer Educator’s Program. I described briefly what we did each day of the class. I also have included some products that were discussed and used during the class…

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