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:
Stacy Chatfield
Alton Brown Art of Darkness III
Part of Lesson Plan: Ganache
Activity Overview / Details
In the 10 min of this video, Alton covers chocolate characteristics, his way to make bittersweet ganache and he covers 'emulsion'.
After the 10 min video, teacher will review quickly with student what emulsify means.
(I have included part 2 just in case you would like to show that as well. I won't be showing it because I think it is more of the same information and would like to just get them in the kitchen at this point.)
Materials / Resource
Alton Brown's 'The Art of Darkness'
[
Go to Site
]
This is the first 10 minutes of the show. It covers a lot of the same stuff that the power point does but in a more entertaining way.
Part 2
[
Go to Site
]
Alton Brown's Art of Darkness Part 2
