I have always been enamored with figuring out how to make packaged foods from scratch. I also really really like sour gummy worms. So combining my two passions, I decided to figure out how to make these tasty treats from scratch. Hours of trial and error later, I came up with a recipe that tastes good and sour and wins me lots of brownie points with my students.
Category: Culinary
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.
Fast Food Fanatic Project
There has been a lot of hype and a nation wide stirring about Fast Food over the past couple years thanks to movies like Super Size Me and Food, Inc.
Most recently Fast Food hit the news again as a photographer startled the world with pictures of “the indestructible happy meal” that looked exactly the same for over six months that it was on her shelf the only difference being that it was hard as a rock. So I ask my students to do a similar experiment decomposing fast food in my classroom window, make their own predictions, take pictures, and finally draw their own conclusions.
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.
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
School Yard Gardens & The Slow Food In Schools Project
Save money and boost nutrition through a school yard garden, part of national trend to focus on eating local, whole foods. “Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.”
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…
Introduction to Vegetables
Vegetables, is one of those topics that is just lacking luster nevertheless, I start my second year culinary students off with the vegetable unit-but in an exciting way that I like to call the “be brave taste test!” In this introductory lesson, students get to taste ten different vegetables prepared a variety of ways, as well as learn how vegetables are classified.
How to Measure Correctly
Since I teach semester culinary classes, Valentines Day comes up around the time that I am going over how to measure correctly. I use this lab for my culinary II students who already have learned how to measure correctly so instead of demonstrating the techniques I have them show me that they remember how to measure correctly by making this recipe. This lab also allows them to get familiar with their kitchens and lab group. Obviously this recipe or any other cookie recipe could be used to produce the same results—students proving that they know how to measure different ingredients.