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
- An Introduction to Herbs
- Do you know the Herb?
- Self Correction
- Why herbs
- Day 2: Herb Chart
- An Introduction to Herbs
- 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:
Tanya Trump
Do you know the Herb?
Part of Lesson Plan: An Introduction to Herbs
Activity Overview / Details
Students will come into class and there will be samples of at least 10 different fresh herbs on their table with index cards with the name of the herb on them. They will be asked to work as their table group to match the cards with the herb. About 5 minutes will be given for them to work together to try to match the herb with its name.
Herbs I generally use include:
Lemon Balm
Sage
Tarragon
Basil
Oregano
Bay
Thyme
Rosemary
Mint
Savory
Parsley (curly & Italian)
Chive
Cilantro
Dill
After they have all of the cards matched up, I call on the groups one at a time and ask for their results. What was easy, what was difficult, how familiar are they already with herbs. Usually they can identify mint and bay, sometimes parsley, chive, basil and rosemary, but usually that is about all they know.
