Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
nancie wilson
Demonstrating "Improved Recipe"
Part of Lesson Plan: Improve A Recipe Project
Activity Overview / Details
I display the new improved cookie recipe changes and demonstrate the steps while making the improved cookie dough. With the addition of each ingredient I discuss with the class whether or not there might be a healthier alternative ingredient that would be an appropriate substitute. I ask for suggestions from the class.
Materials / Resource
Changes to Basic Chocolate Chip Cookie Recipe.doc
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