TeachingCulinary101

A really easy meat fabrication lab and kinda inexpensive lab is RIB FABRICATION:) I  use this lab for grilling and for my meat unit depending on where it fits.  THE SERIOUS EATS BLOG    has a great article for your students to read. This allows you to incorporate industry related reading into your curriculum that is not from a textbook but real world. I created a notetaker that accompanies their blog post.  Students were to read the article and fill out the notetaker. Some of the information below came straight from the SERIOUS EATS BLOG. The author did an amazing job.  I do not take credit for any of the information!!! How to Trim Pork Spare Ribs Into St. Louis-Style Cut Artifact Directions: Read the article and fill in the information for creating St. Louis-Style Ribs Introduction: Is buying St. Louis ribs prefabricated cost effective yes or no? How many cuts does it take to turn pork spare ribs into St. Louis - Style Ribs? _______ What is a St. Lou

Safety ServSafe 8 hour Professional Development and Test Culinary Math Culinary Nutrition Meal Planning Knives Knife Cuts Poultry and Fabrication Dry Cooking Methods Pan Searing Lab Deep Frying Food Truck Lab St Lois Ribs and Fabrication Grill Moist Cooking Methods FCCLA Menu Item  Combination Cooking Braised Pork Tenderloin Lab Beef Stew Lab Meat: Beef Pork and Lamb Steak Lab Burger Off Lamb Chop Lab Seafood: Filet Fish Lab Smoke Salmon Shrimp Ceviche Stocks and Soups Roux Lab/Slurry Clear Soup Cream Soups Cold Soup Vegetables Fruits Blooming Apples Garde Manger Cold Appetizer Lab Garnish Lab Plating and Presentation (All Year)

Baking and Pastry Curriculum Flow Kitchen and Food Worker Safety  Sanitation (For Baking and Pastry) Baking Ingredients Mise en Place Quick Bread Lecture: History, Basic Mixing Method, Demos Biscuit Method Muffin Method  Creaming Method Yeast Breads Lecture: Yeast Bread Basic, Mixing Methods, Kneading Methods, Fermentation, Baking Pizza Bread Shaping Lab Loaf Bread Lab Focaccia Sandwich Lab Cinnamon Rolls Laminated Dough Lab Pastry Pie Dough (1,2, 3 Dough) Types of Pies Pie Lab Puff Pastry: Cream Horns Puff Pastry: Shaping Pastry Choux Paste: Cream Puffs Choux Paste: Eclaire Cake Decorating American, Italian and Swiss Butter Cream Creaming Method and Sponge Method for cakes Torte Cakes  Cake Decorating Demo and Practice Butter Cream Rose Lab Fondant  Fondant Character Lab Wedding Cake Lab Dairy and Eggs French and American Ice Cream Soufflé Creme Brûlée  Sugar Pulled Sugar Lab Blown Sugar Lab Candy Making Lab Chocol

A big part of my culinary program is catering. Let me just tell you right now, that my first few events that students and I catered were difficult and only semi-successful.  Meaning that we survived, and no one died from eating our food. You need to remember that success come from failure. You will not learn anything unless you fail!! So, I want to give you some pointers for planning large events with high school students. Number 1 : They are students, and this event is not going to be perfect. Something is going to go wrong. Be ready to correct mistakes, and hold your temper. Number 2 : Always, always plan for 10 more people than you actually need food. Someone will drop something or someone who had not planned on showing up will undoubtedly decide to at the last minute.  Number 3: Ask for numbers at least 1 week in advance. This will give you an chance to make a rough grocery list. Number 4: You can buy dry goods and non-perishables in adv

I give grades everyday!!!!!!!!!!!!!! If you miss my class, then you have missed an opportunity to grow as a student and as an individual. For me, knowledge is just as important as skill. I give lectures, assign reading and writing assignments, give math homework, do science projects, have students give short presentations,  assign group projects and manual labor. Culinary is a class!!!  It is not an easy A!!! I want my students to be engaged at every point in my lessons. I want them to want to come to school because they are afraid they have missed something life changing. We review content knowlege everyday when students walk in the door. (Thank you Quizlet) The more they repeat it the more they will "know it".  As a teacher, I have learned more from teaching. I always plan some type of formative assessment on content days. I have a quiz before every participation lab. A participation lab is a lab in an unit that lets student practice as specific s

This project is the best!!!!!!!!!!! There have been a few Food Truck Projects on Facebook lately, and I wanted to get in on the fun. I am not a teacher that likes to re-invent the wheel. I just like to expand on it. So, I went searching for a food truck project that was already created, and I found a really good one on UEN (Utah Education Network).  They have the worksheets and car pdf!! I reworded the project to fit my needs. My project had two rounds. Round 1:  Individual Challenge: The students designed their own food truck.  They had to name it, color it, and come up with a menu that they would serve and prices (they had to pick one item to be their signature product).  Each student had to write a sales pitch that they would present to the class about their food truck and their signature product.  In order of lab groups, each student presented and the class voted on the best product and presentation of each lab group.  T he winning food truck would be the

Knife Skills Star Event Our Practice Session in the Hotel Room My name is Abby Bohannon and I am currently in my third year of Culinary Arts. When I first started in Culinary one of the first lessons we covered was knife skills. We had several days in lab to get a handle on the knife skills that we were asked to master. As the days went on the more confident I got with handling the knife. As I left that year of Culinary, my knife skills were not where they needed to be. About a year and a half later, my teacher asked a few of my classmates and I be part of the Culinary team. Knowing that we were going to compete in this competition Mrs.Zellner wanted one of us to experience a Star event. I decided that I was going to compete in the star event for Culinary knife skills. At first, I thought that my knife skills were no where near what they needed to be to place in the competition. Mrs. Zellner insured me that with enough practice my knife skills would improve. The next two m

Baking Bread At this point in the bread making process you have mixed, kneaded, fermented, portioned, rounded, shaped, rested, and tested your final proof. NOW you are ready for the oven!!! Hold on!!!! Let’s discuss a few things before our products gets into the oven. Number 1: Make sure your oven is preheated . Yeast reacts to heat. If your oven is cool when your product goes in you will not get the oven spring reaction that you would like. Number 2: “ GLAZING OR WASHING” is the process of brushing your product with a number of ingredients to get a desired color and texture. Whole  Egg Wash Brushed over bread product to promote browning and create a glossy shine. The egg is mixed with water and or milk. It can be used whole, just yolk, or just white. It can also be mixed with a little salt. Will be added before baking Milk Wash Makes a golden crust, but is not very shiny. Only use this before baking not after. Salt Water Wash Makes for a chewy

Fermentation “Mrs. Z Why does my bread smell like beer?” Fermentation is the process by which yeast converts carbohydrates in bread dough into CARBON DIOXIDE AND ETHYL ALCOHOL (the beer smell). This process is very similar to the fermentation process in wine and beer make, but during those processes they use brewers yeast not baker's yeast . The purpose of fermentation in bread making is a process called leavening. When you think of leavening think of the word LEVITATION . Levitation is the process of making something rise. That is what fermentation is doing in bread making it is making the bread product rise. Fermentation is also helping the development of flavor. It is breaking down carbohydrate molecules into flavorful ones:) Thank you ethyl alcohol. So in bread baking there are three stages of fermentations: Bulk Fermentation is the first ferment in which the product is just a blob of dough. You need to ferment the dough until it is double in si

Yeast Bread Mixing Methods Straight Dough Method is a one step mixing method in which all the dry ingredients such as flour, sugar, salt and yeast are mixed, and then wet ingredients such water and eggs are added. All the ingredients are then mixed straight to dough. It is the easiest of all yeast bread mixing methods. Sponge and dough is a two-step bread mixing process. The first step in this method is making the sponge which consists of a certain amount of flour, yeast and water. This mixture is allowed to ferment. The second step is adding the sponge to the rest of the ingredients to form the final dough. Old Dough Leavening aka Mother Dough or Preferments is exactly what it sounds like, a piece dough from a previous batch of dough is held back and used to help leaven the new loaf. This type of leavening with give more complex flavors because the old dough has been developing stronger fermenting flavors. Sourdough (Preferment) is a “natural leavener” it is made