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:
Delaine Smith
Cookware Materials
Part of Lesson Plan: The Cook's Tools
Activity Overview / Details
As pointed out during the lecture notes, the two most important sets of tools to have are high quality pots and pans and quality knives. Plus, more of a pan's performance depnds upon the material from which it is made rather than how it is constructed. One should spend the most money he can afford the first time on each of these sets. I distribute this worksheet about 15 minutes before the end of the first class period. We go through the first metal, copper, together. I ask one student to read aloud the information about copper and then ask another student to tell us the first "advantage" listed. I ask another student to point out the disadvantages in the information. After this guided practice the students are then released to finish the work on their own for the remainder of the period and for homework.




