- Employment Portfolio
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- Letters of recommendation
- Job Interviews
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- Job or Career?? What do you want?
- Becoming a Chef
- Bobby Flay's Road to Success
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- Handwashing 101
- Introduction to Micro-organisms and Foodborne Illness
- Preventing Slips, Trips, and Falls
- FIFO First in First Out
- Critical Temperatures
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- Standardized Recipes
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- Vocabulary Memory Review Game
- Following a Recipe....
- How to Concassé
- The "Price" of Today's Food
- Garnishes and Plating
- Effects of Mouthfeel on Food Evaluation
- Eating With Our Eyes: Factors in Plate Presentation
- Learning to Properly Cut Orange Segments
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- Burn, Baby, Burn - The Role of Metabolism and Activity Level
- "Health-i-fied Cake Mix???"
- Chewing Gum Lab
- The "Price" of Today's Food
- Front of the House and Serving Techniques
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- The Menu
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- Stocks,Soups and Sauces
- Stocks The Foundation of the Kitchen
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- Cooking 101, Sauces
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- French Rolled Omelet Day 1 of 2
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- Milk Definitions and Milk Comparisons
- Making Pudding
- 1. Egg Foams
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- Introduction to Laminated Doughs
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- Lab - planning and cooking a 3 course meal (4 of 4)
Activity Originally Created By: joan ivarson
Meringue Cookies - St. Pat's Puffs
Part of Lesson Plan: 1. Egg Foams
Activity Overview / Details
DAY TWO TEACHER'S NOTE: Have a computer, overhead projector, and cookie ingredients ready for this lesson. Write the Agenda for the day on the white board. I usually try to make these on St. Patrick's Day or as close as I can arrange.
How to Make Meringues
St. Pat's Puffs
Next show the video - How to Make Meringues (see below) Tell students that there are many different recipes for meringue cookies. Today we will learn about two of the recipes for meringue cookies.
Then review recipe (see below) with students. Remind students to:
*Put their hair back
*Wear proper shoes
*Wear an apron or lab jacket
*Mise en Place before starting to cook.
*Make sure egg whites are room temperature for best volume.
*Break and separate each egg one at a time to make sure no yolks are in the whites.
*Make sure all equipment is fat free so the eggs will beat easily and to their fullest volume.
*Use a bowl with small rounded bottom and sides that slope out to a wider top to permit the egg whites to beat to a better volume.
*Add sugar gradually after egg whites are at the soft-peak stage.
*Fold chocolate chips into the beaten egg whites.
*Not to eat cookie mix before baked - Salmonella Bacteria.
*Clean as they cook, and leave a clean kitchen.