TeachingCulinary101

I will be adding all of my presentations and downloads to TeachersPayTeachers to secure my gmail account.  I apologize for any inconvenience. Here is the link to my TeachersPayTeachers website. https://www.teacherspayteachers.com/Store/Teachingculinary101  

When I first began teaching, the poultry and fabrication unit was intimidating, but now it is one of my favorite units to teach.   So, I wanted to create this Google Slides Presentation   Poultry and Fabrication .  Here is the note-taker that goes with this unit. I hope to add personal pictures to it this week.  How to fabricate a chicken.  How to Fabricate and Airline Breast How to debone and "french" a chicken thigh and drumstick Unit Timeline:  Day 1 : Lecture over Poultry and Fabrication (Slides and Notetaker) Day 2 : Demo over Fabrication Day 3 : Fabrication Lab (Groups of one or two depending on your class size and budget) Day 4 : Review Poultry and Fabrication Day 5: Test over Poultry and Fabrication * I have had students bring chickens in on ice before when my budget was low.  Extra Lab: Have your two best students have an in-house chicken fabrication competition.  (You can use FCCLA/SKILLS/ProSta

Parts of the Knife The most important tool in any chef's toolkit, is without argument the knife. I find that  most  of my high school students have limited experience with knives and use them inappropriately.  So, I think that this is a great place to begin any knife cut unit.  The Blade Itself: The blade of a high-quality, professional knife should be made from a single piece of metal.  (There are a variety of different types of metals that you can choose. From my research,  chefs say that you need to experiment with different metals to figure out the type is best for you.) Most used metal: Stainless Steel: a very hard, durable metal, made from chromium and carbon steel. It does rust or discolor No mater what type of metal that you use, the blade is going to be shaped by one of two different methods.  Stamping or Forging. Stamping : means the knife is cut (like a cookie cutter) from a single piece of metal then shaped and sharpened. Fo

I always struggle with making baking science concrete. So this year, I decided to take a different approach. Remember in elementary school when everything was new, and every little thing your teacher did amazed you. High school students are just like that.  Chemical leavening agents are nothing complicated but when you introduce them to your students they stare at you like deer looking into a head light. So let's step out of our comfort zone of lecturing and let the students have some fun with a guided discovery approach. Lesson starts here: Make sure that your students understand that chemical leavening agents are man made. Below, is a video that I show my students about the history of baking and the science behind chemical leavening. So here is a full proof way to explain to your students what chemical leavening agents actually do in a recipe. Baking Soda Bomb!!! What you will need: 1-? Baking soda ( the more the bigger the "exp

* Sorry for my typo. This is an example of work from my senior student.  Teachers, how do you assess student success/ progress at the conclusion of your knife cuts unit? I have come up with an awesome idea/strategy to make sure you are able to evaluate students individual knife cut skills and make sure your students are gaining experience. Before you assess your students make sure that you have covered the following topics: 1. Discuss and Demonstrate safe knife handling. 2. List and discuss common types of knives and their uses. 3. List and discuss the parts of a knife and their uses(see my other blog post) 4. Discuss  and demonstrate  different knife positions and cuts such as bear claw, pull cut, high cut, low cut, parallel cut and rocker step. 5. Demonstrate the following knife cuts stick cuts (julienne, fine julienne, batonnet), cube cuts (brunoise, small dice, medium dice, large dice), concasse, chiffonade, paysanne, rondelle and the tourne (seven

Introduction My name is Tiffany Zellner, and I am a high school culinary arts teacher .   You can call me Z .  You can follow me on twitter @tz7432, and on Pinterst.com/tz7432     What can you expect from this blog? A lot of people wish they could take a cooking class. I cannot tell you how many times fellow teachers and members of our community say, "I wish I could take your classes".  I want this blog to be for those members of my community and your community. I also want it to be a place for culinary and foods teachers to be able to find information and ideas for their classrooms. In this blog I want to provide short bursts of knowledge about cooking and food. *This will probably change as I explore this new adventure of blogging:) So why I became a culinary arts teacher???? Food has not always been my friend, and for a short time in high school that relationship was out of control. I struggled with Anorexia and Bulimia.  I went from a healthy