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:
Tanya Trump
Quick brainstorm for label words
Part of Lesson Plan: Milk Definitions and Milk Comparisons
Activity Overview / Details
Have the students get their Milk Comparison Chart out of their notebooks.
Your group has 3 minutes to create a list of 10 words from the milk labels that you do not entirely understand the meaning. Homogenized and pasteurized may be part of this list.
One student will act as the recorder .
After 3 minutes, share out. Teacher will create a list on the board of all the words the class did not know. Now we will go about defining them in order to further explain why all milks are not created equally.
