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Author
Deborah Hughes
Created
2 years ago
Last Updated
1 week ago
Description
Students will learn the steps and procedures to Make a Stew. Lesson ONE covers proper hygiene for hands, clothing and hair. In Lesson TWO, students will learn and practice proper knife skills, including 3 specific cuts for vegetables. Lesson THREE has the making of a full bodied beef stock, tasting fresh herbs, and putting those knife cuts into practice in preparation for Lesson 4 which will culminate in the making of a stew and serving it to judges and students.

This project is brought to you by Deborah Hughes with support from the CTE Online curriculum leadership team and detailed coordination provided by Team Lead Mina Greas.
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Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation
    • Food Service and Hospitality
Grade Levels
  • 8
  • 9
  • 10
  • 11
  • 12
  • Adult

Keeping it Clean

Knife Skills for Vegetables

Stock, Seasonings and Vegetable Prep

Making the Stew!