Nothing smells as good as homemade pizza baking with a little bit of competition in the air to make your classroom pulse. This lesson not only allows students to learn how to make pizza dough and sauce from scratch but also helps them develop their plating skills.
Tag: Culinary
Burritos- Take Home Meals Fundraiser
Prepare this delicious burrito bake as a take home meal fundraiser or serve it in your student restaurant. Tips on how to make this fundraiser a success with the evaluation, labels, and order form to help you get started.
Components of a Commercial Kitchen
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Chicken Broccoli Fettuccine Alfredo Fundraiser
At the end of the grains, pasta, and rice unit we usually do a pasta fundraiser. This chicken, broccoli, fettuccine Alfredo is a popular choice among the faculty that can purchase this for lunch or as a take home meal.
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.
Pear, Gorgonzola, Pecan Salad Fundraiser
Prepare this delicious pear, gorogonzola, pecan, chicken salad as a fundraiser or in your student restaurant. Tips on how to make this fundraiser a success and a profit spreadsheet to get you started.
Rennovating or Creating a Culinary Room
At the end of two summers ago the board of education came knocking on my door to let me know that they want to renovate the culinary room over the summer. Of course that is great news because the kitchens haven’t been redone since the late sixties early seventies–yes, we still have the olive green stove hoods and refrigerators!
Food Inc. Lesson Plan
Food Inc. (DVD): If you haven’t watched this documentary I would highly recommend it!
In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won’t go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults
Fancy Food Show, NYC
I just got back from this year’s Fancy Food Show in the Jacob K. Javits Center in New York City. The Fancy Food Show is put on by the NASFT (National Association for the Specialty Food Trade).
“Since 1955, the Fancy Food Shows have been North America’s largest specialty food and beverage marketplace. Between the Winter Show in San Francisco and the Summer Show in New York City, the National Association for the Specialty Food Trade events bring in more than 40,000 attendees from more than 80 countries to see 260,000 innovative specialty food products, such as confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more. Only NASFT Members can exhibit at the Shows, where retailers, restaurateurs, distributors and others discover innovative, new food and beverage products. The Shows are attended by every major food buying channel, influential members of the trade and consumer press and other related businesses.”
Foods & Nutrition PowerPoints, Worksheets & Links
Lesson Plans The Science of Taste (PDF) PowerPoints Fruits (PPT) Submitted by R.Amy from NJ Worksheets Chicken Broth(Word) Kitchen Equipment Index (Excel) Mini Refrigerator Poster on Sanitation (Word) Pork Cuts Extra Credit Culinary Extra Credit Paper (Word) Links Ice cream…