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 Originally Created By:
Karen Serritelli
What is a Recipe?
Part of Lesson Plan: Understanding Recipes
Activity Overview / Details
Brief class discussion regarding the activity.
Teacher leads students from the activity to the importance of thoroughly reading a set of instructions before starting, especially when cooking.
What is a Recipe? A recipe is a set of instructions for cooking. Properly written recipes allow for easy completion of the desired dish.
Teacher asks students what a well written recipe might look like/include. Responses are placed on board.
Teacher identifies 5 essential parts of a well written recipe:
Yield (number of servings)
Ingredients including measurements - this can be used as your shopping list.
Time and temperature - How long at what temperature?
Container size and shape - What container (pot, pan, bowl, baking dish, etc and shape)
Step by step directions - Written in sequential order. Directions can be written in two ways; in paragraph form or numerical form.
