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:
joan ivarson
What Is It???
Part of Lesson Plan: 2. Knife Safety & Sharpening
Activity Overview / Details
TEACHER'S NOTE: Have a computer, projector, whetstone, steel, chef's knife, and Knife Sharpening & Safety Worksheet ready for this lesson. Use a large white board to write your daily agenda for the students to see and read as they enter the room. Anything that needs to be turned in that day put a big red check, such as the worksheet.
AGENDA
Mystery Lesson . . .
What Every Chef Must Know
What Is It?
*Worksheet
" Wonder is the start of wisdom" . . . Socrates
OPTIONS:
1. Have a whetstone on the demo table and a sign "What Is It? AND / OR
2. Show the PowerPoint of the wetstone slide.
Ask students to raise their hand if they know what it is. Take student guesses. ( So far none of my ~1200 students have known what a whetstone is or how to use it).
Next describe what a whetstone is, or show PowerPoint slide with description.
Materials / Resource
WHAT IS IT.ppt
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Hook Question




