In this Wonder of the DayR, we learn about why flamingos are pink. Students have the opportunity to explore the Wonder either as a class or individually. With suggestions for different age groups, Wonder #1 has an activity to engage students with drawing, writing description, or both.
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
Employers in Saint Lucia and the region continue to lament that employees lack the skills to operate productively and efficiently at the workplace. The local cuisine of a country is one of its unique selling points (USP) which sets it apart from other places and attracts visitors. As a country whose economy depends heavily on tourism, it is imperative that visitors continue to sample the appetizing foods that Saint Lucia has been known to create, both those that they may be familiar with in their home country and those that are unfamiliar. In that regard, a course in Commercial Food Preparation with an emphasis on preparing delicacies using local produce and variation in preparing imported produce will equip hospitality workers with the skills, knowledge and competencies of how to prepare our local produce and other produce using our signature methods and techniques as well as cater to the pallet of people of different cultures. This is likely to foster longevity of the local cuisine and maintain a particular standard of preparing foods. Moreover, since the course can be taken by any nationality, it will be a medium to market the local cuisine internationally. Most importantly, it is hoped that the emphasis on local cuisine will encourage practicing and up-coming food preparation personnel to develop even more creative ways of preparing our local produce.
This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.
Learners will compete with each other as a culminating project and assesment upon completing the baking unit. SWBAT:Prepare, portion, and bake cupcakesPrepare, and apply icing for decorationDevelop and execute a themeReflect on success/failures of their cupcakes
Research and report on nutrition value of three favorite fast food meal items. Identifying healthier food options when eating out and how to make choices based on nutritional needs.
Students will examine Hazard Analysis Critical Control Point principles as implemented in food production. Students will take a field trip to a food production center to investigate the value and challenges of implementation.
la descripción de los alimentos es para visualizar su importancia, especialmente, en Guatemala ya que no se da la debida importancia a este tema, vital para el desarrollo del pais, por las diferentes caracteristicas de los alimentos.
For this lesson you will be sharing the Soups and Sauces Powerpoint with the students while they take notes using the gudied notes page provdied. After the information has been presented, students will be able to participate in making a mother sauce of their own. They will have the option of creating a homemade mac n' cheese using a bechamel sauce base or a homemamde spaghetti sauce using a tomato sauce base. This Lesson Aligns with Utah State Standards for Foods 2: Strand 7: Standards 1-3 Performance Objective 7
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand. The best nasi lemak comes from Penang. Price : RM1.00 to RM10.00
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand.
Students will complete the Quarter 1 Test for ProStart which includes Unit 1 and 2 from the book. There will be guided questions beforehand on neapod.com. I have linked the game for anyone that would like to use it.
Uno de los dulces más irresistibles que hay son los profiteroles. De origen francés, estos bocaditos pueden ser rellenos de nata, crema o chocolate.
Students will be making a Safety and Sanitation Mini Book that will include key concepts that they need to know for the final. Concepts include Time temperature abuse, temperature danger zone, FAT TOM, etc.
Students are using what they have learned about safety and sanition and completing three different labs with their knowledge. They will predict what might happen when unsaintary elements are in the kitchen, they will set up a refrigerator properly, and they will find safety hazards in a kitchen. After the labs they will summarize their findings and explain how this can be helpful for their lives.
برنامج زرياب لدراسة وتحليل المقامات الموسيقية العربية برنامج" زرياب 2 " يمكن الاستعانة به في تلقين المعارف و المفاهيم الخاصة بالمقامات الموسيقية العربية. وهو متعدد اللغات . يحتوي البرنامج على خمسة عشر درسا متكاملة و شاملة لأنشطة متنوعة تضم الشروح الخاصة بالسلم العربي – نماذج صوتية للاستماع - تمارين تقويمية لكل درس – ملخصات لجميع الدروس.