Culinary Arts 2 Semester 1
Templates:
Recipe Template
Menu Price Template
Assignments/Presentations/Links:
Welcome to Culinary Arts 2
Chapter 17: Poultry
Presentations/Assignments:
Note: Due to copyrights, I am unable to share these materials outside of the PCSD district.
Chapter 17: Poultry
**Notetaker
FVTC Poultry Throwdown Rules
** Assignment Checklist (to be completed over the multiple units)
Recipes ** All Recipes Boning Chicken Breast Video
Chapter 7: Potatoes, Grains, & Pasta
Note: Due to copyrights, I am unable to share these materials outside of the PCSD district.
Chapter 7 Full Presentation: Potatoes, Grains, & Pasta
1st Edition Presentations: Formerly part of CA1
Introduction to Potatoes 11.1
Bagel Day 2 Demonstration- Direct YouTube Link
Assignments/Project/Links:
Potato Culinary Practices Worksheet
Pickin' and Preparin' Potatoes Per a Population Project
Pickin' and Preparin' Potatoes Per a Population Project RUBRIC
** Presentation Notetaker
Pasta, Pasta, and more...PASTA project
Grains Packet
Pickin' Potatoes Team Presentations:
Germany
France
Italy
Recipes:
Gnocchi with Sage Butter Sauce
Fresh Pasta Dough
Fresh Mushroom Risotto
Dairy, Eggs, and Breakfast Items (Chapters 3 & 4)
Note: Due to copyrights, I am unable to share these materials outside of the PCSD district.
Presentations:
Chapter 3: Dairy
Chapter 3: Eggs
Chapter 4: Breakfast Cookery
Assignments/Projects/Resources:
Culinary Arts 2 Syllabus
Student Information Online Form
Lab Safety and Sanitation Contract
Egg Webquest
American Egg Board Video Series
Videos:
Clarifying Butter
Hollandaise Sauce
Rainbow Waffles
Recipes
Fruit and Vegetables (Chapters 5 & 6)
Note: Due to copyrights, I am unable to share these materials outside of the PCSD district.
Presentations/Resources:
Chapter 5: Fruits
Chapter 6: Vegetables
Intro to Vegetables- Previous Edition
Assignments/Project/Links:
Fruit Frenzy: Chapter 5 Activity Guide
Veg Out Your Menu Project
** Presentation Template
Tutorials/Recipes:
Meat, Poultry, & Seafood: To be updated
Presentations:
Chapter 17 Notetaker
6.1 Meat: Purchasing Through Determining Doneness
** 6.1 Notetaker
Science: How to Slice Steak and Make Cheap Cuts Tender (with Your Knife) (YouTube)
6.2 Poultry: Purchasing through Storage
** 6.2 Notetaker
6.3 Seafood: Presentations will be available as groups complete sections (see 6.3 assignment)
** 6.3 Notetaker (only students in class able to edit)
Assignments:
Meat & Poultry Cooking Methods Graphic Organizers Packet
Chicken Entree Prep List
Meat Infographic
6.3 Seafood Presentations & Notetaker
Resources:
Wisconsin Beef Council
Recipes
Nutrition: To be updated
Presentations:
2.1: Nutrients & Nutrition Facts Required as of 2018
** Notetaker
2.1: Digestive System and Dietary Restrictions
** Notetaker
2.2: Making Menus More Nutritious
Assignments:
Modified Copycat Recipe Project
Nutrition Related Diseases
GMO Infographic
Resource
Clean Labels Article
PHS Whipping Up Wellness Project
Lunch Menu Item
** Whipping Up Wellness Project Spreadsheet- Based off of the WI DPI Competition
Pulaski High School Requirement for Lunch Program
** Recipe Development Tips
** Recipe Cost Template
** Rubric
Mock Competition Project
Project Slides
** Tips for Success
Project Description/Rubric
Recipe Template
Recipe Cost Template
** King Arthur's Ingredient Weight Chart
Menu Price Template
**Festival Foods online grocery prices
Recipe Price Template Example
Additional Information on ProStart
http://prostart.restaurant.org/
http://www.goprostart.com/
PRACTICE TESTS: http://www.goprostart.com/exams.html
Project Websites:
http://www.wirestaurant.org/expo/events/prostart.php (Competition Information and Templates)
www.festfoods.com (Festival's Home Page- Use for Recipe Costs): Click on Shop On-line and DePere location. Use "quick search" or "browse the aisles"
www.samsclub.com (Sam's Club Home Page-Use for Recipe Costs)
Food Lab Make-Up: /uploads/5/2/3/6/5236966/food_lab_make-up.pdf
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS COMPANION WEBSITES: 1st Edition
These websites will provide additional information/activities to assist in preparing for the National Restaurant Association year-end exams.
Year One: http://wps.prenhall.com/chet_nra_foundations_1/
Year Two: http://wps.prenhall.com/chet_nra_foundations_2/
Additional Information on ProStart
http://prostart.restaurant.org/
http://www.goprostart.com/
PRACTICE TESTS: http://www.goprostart.com/exams.html
Project Websites:
ProStart Competition Information and Templates
Shark Tank Food Products
Festival Foods Home Page- Use for Recipe Costs
Click on Shop Online and DePere location. Use "quick search" or "browse the aisles"
Sam's Club Home Page-Use for Recipe Costs
Food Lab Make-Up
Recipe Template
Menu Price Template
Assignments/Presentations/Links:
Welcome to Culinary Arts 2
Chapter 17: Poultry
Presentations/Assignments:
Note: Due to copyrights, I am unable to share these materials outside of the PCSD district.
Chapter 17: Poultry
**Notetaker
FVTC Poultry Throwdown Rules
** Assignment Checklist (to be completed over the multiple units)
Recipes ** All Recipes Boning Chicken Breast Video
- Chicken & Dumplings (Recipe for Class; may be completed during Poultry or Grains Units)
Chapter 7: Potatoes, Grains, & Pasta
Note: Due to copyrights, I am unable to share these materials outside of the PCSD district.
Chapter 7 Full Presentation: Potatoes, Grains, & Pasta
1st Edition Presentations: Formerly part of CA1
Introduction to Potatoes 11.1
Bagel Day 2 Demonstration- Direct YouTube Link
Assignments/Project/Links:
Potato Culinary Practices Worksheet
Pickin' and Preparin' Potatoes Per a Population Project
Pickin' and Preparin' Potatoes Per a Population Project RUBRIC
** Presentation Notetaker
Pasta, Pasta, and more...PASTA project
Grains Packet
Pickin' Potatoes Team Presentations:
Germany
France
Italy
Recipes:
Gnocchi with Sage Butter Sauce
Fresh Pasta Dough
Fresh Mushroom Risotto
Dairy, Eggs, and Breakfast Items (Chapters 3 & 4)
Note: Due to copyrights, I am unable to share these materials outside of the PCSD district.
Presentations:
Chapter 3: Dairy
Chapter 3: Eggs
Chapter 4: Breakfast Cookery
Assignments/Projects/Resources:
Culinary Arts 2 Syllabus
Student Information Online Form
Lab Safety and Sanitation Contract
Egg Webquest
American Egg Board Video Series
Videos:
Clarifying Butter
Hollandaise Sauce
Rainbow Waffles
Recipes
- Clarified Butter
- Egg Techniques
- ** Egg Techniques Rubric
- Vegetable Frittata
- Eggs Benedict
- Rainbow Waffles
- Basic Crepes
Fruit and Vegetables (Chapters 5 & 6)
Note: Due to copyrights, I am unable to share these materials outside of the PCSD district.
Presentations/Resources:
Chapter 5: Fruits
Chapter 6: Vegetables
Intro to Vegetables- Previous Edition
Assignments/Project/Links:
Fruit Frenzy: Chapter 5 Activity Guide
Veg Out Your Menu Project
** Presentation Template
Tutorials/Recipes:
- How to Cut a Mango
- CookSmarts Fruit and Vegetable Prep On-Line Guide
- Vegetable Cooking Methods Guide (PDF)
- Schaum Torte with Strawberry Coulis
Meat, Poultry, & Seafood: To be updated
Presentations:
Chapter 17 Notetaker
6.1 Meat: Purchasing Through Determining Doneness
** 6.1 Notetaker
Science: How to Slice Steak and Make Cheap Cuts Tender (with Your Knife) (YouTube)
6.2 Poultry: Purchasing through Storage
** 6.2 Notetaker
6.3 Seafood: Presentations will be available as groups complete sections (see 6.3 assignment)
** 6.3 Notetaker (only students in class able to edit)
Assignments:
Meat & Poultry Cooking Methods Graphic Organizers Packet
Chicken Entree Prep List
Meat Infographic
6.3 Seafood Presentations & Notetaker
Resources:
Wisconsin Beef Council
Recipes
- Beef Stroganoff- Reduced amount for class
- Chicken Cacciatore
- ** All Recipes Boning Chicken Breast Video
- Chicken & Dumplings (Recipe for Class)
- ** Complete instructions for 6 servings
- Indian Shrimp Curry
Nutrition: To be updated
Presentations:
2.1: Nutrients & Nutrition Facts Required as of 2018
** Notetaker
2.1: Digestive System and Dietary Restrictions
** Notetaker
2.2: Making Menus More Nutritious
Assignments:
Modified Copycat Recipe Project
Nutrition Related Diseases
GMO Infographic
Resource
Clean Labels Article
PHS Whipping Up Wellness Project
Lunch Menu Item
** Whipping Up Wellness Project Spreadsheet- Based off of the WI DPI Competition
Pulaski High School Requirement for Lunch Program
** Recipe Development Tips
** Recipe Cost Template
** Rubric
Mock Competition Project
Project Slides
** Tips for Success
Project Description/Rubric
Recipe Template
Recipe Cost Template
** King Arthur's Ingredient Weight Chart
Menu Price Template
**Festival Foods online grocery prices
Recipe Price Template Example
Additional Information on ProStart
http://prostart.restaurant.org/
http://www.goprostart.com/
PRACTICE TESTS: http://www.goprostart.com/exams.html
Project Websites:
http://www.wirestaurant.org/expo/events/prostart.php (Competition Information and Templates)
www.festfoods.com (Festival's Home Page- Use for Recipe Costs): Click on Shop On-line and DePere location. Use "quick search" or "browse the aisles"
www.samsclub.com (Sam's Club Home Page-Use for Recipe Costs)
Food Lab Make-Up: /uploads/5/2/3/6/5236966/food_lab_make-up.pdf
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS COMPANION WEBSITES: 1st Edition
These websites will provide additional information/activities to assist in preparing for the National Restaurant Association year-end exams.
Year One: http://wps.prenhall.com/chet_nra_foundations_1/
Year Two: http://wps.prenhall.com/chet_nra_foundations_2/
Additional Information on ProStart
http://prostart.restaurant.org/
http://www.goprostart.com/
PRACTICE TESTS: http://www.goprostart.com/exams.html
Project Websites:
ProStart Competition Information and Templates
Shark Tank Food Products
Festival Foods Home Page- Use for Recipe Costs
Click on Shop Online and DePere location. Use "quick search" or "browse the aisles"
Sam's Club Home Page-Use for Recipe Costs
Food Lab Make-Up