Lesson Plans

Oct 17, 2017, 22:25

Lesson Plan: From Po’ Boys to Portobello Sliders

lesson_dec11SandwichPro.com offers new on-trend sandwich-making demos.

Courtesy of Unilever Food Solutions

SandwichPro.com recently debuted its “Chef Demo” video gallery full of great sandwich ideas from the Unilever Food Solutions culinary team. Click on the “Recipes” tab, then click “Chef Demos” on the left-hand side. From ethnic-inspired trends to classic combinations that thrill, Chefs Steve Jilleba, CMC, and Matt Burton guide viewers through the recipes with step-by-step instructions. Several of the videos relate to trend articles elsewhere on the site.

Lesson Plan: Blueberry Kitchen

lesson_nov11A new e-learning module focusing on practical foodservice uses for this fascinating fruit launches on the CIA ProChef Web site.

Courtesy of CIAprochef.com

The U.S. Highbush Blueberry Council (USHBC) announces “Blueberry Kitchen: Contemporary Recipes,” a new, easy-access online curriculum developed in partnership with The Culinary Institute of America (CIA). The program includes entertaining and informative video instruction by the CIA’s Chef Scott Samuel, who demonstrates preparation of 14 innovative blueberry dishes spanning breakfast, salads, entrées, cocktails and desserts. Designed for chefs, foodservice professionals and culinary educators, “Blueberry Kitchen” is on the CIA ProChef website at www.ciaprochef.com/blueberries.

In addition to recipe know-how, the ProChef site delivers inspiration for incorporating blueberries into world cuisines and offers ideas for adding various forms of blueberries, including fresh, frozen, dried and juice, to add blueberry flavor, color and nutrition to year-round menus.

“Blueberries are a fascinating fruit,” says Samuel. “As I worked with them in the kitchen—cooking, blending, baking, adding spices and other ingredients—I learned how they behave and incorporated what I learned into the program content.”

“Blueberry Kitchen” also links to the USHBC site, www.littlebluedynamos.com, where further blueberry information is available for foodservice and consumers, and foodservice pros can sign up to receive Blue Plate Special, the quarterly e-newsletter from the USHBC.

Lesson Plan: Get Creative with Potatoes

lesson_oct11An e-learning module focusing on Americans’ favorite vegetable.

Courtesy of CIAprochef.com

As the demand for lighter, healthier menu options and bold global flavors continues to grow, more and more chefs are turning to the potato as the perfect canvas for menu innovation. Why? Because potatoes are a familiar, versatile vegetable that can stand up to today's big flavors and eye-catching presentations. They're available in all kinds of exciting new varieties. And they have a remarkable nutrition story to tell. Diners love potatoes, and they demand health, variety and novelty. Now, they can have it all.

Through The Culinary Institute of America’s ProChef e-learning, “Get Creative with Potatoes” presented by the U.S. Potato Board discusses today’s potatoes—and how, now more than ever, they can put chefs at the forefront of menu trends. The module includes menu ideas and recipes, innovative techniques from chefs, instructional videos, potato varieties and nutrition and more.

To access the e-learning module, visit www.ciaprochef.com/potatoes.

Lesson Plan: The World Bean Kitchen—Passport to Flavor

Lesson Plan: The World Bean Kitchen—Passport to Flavor

Courtesy of CIAprochef.com

You don't have to get on a plane to taste one of the glories of Brazilian cooking ... or a bubbling cassoulet from Southwest France ... or a Tuscan soup that tastes like somebody’s grandmother made it. Beans can take you there.

Through The Culinary Institute of America’s ProChef e-learning, “The World Bean Kitchen: Passport to Flavor,” presented by the Northarvest Bean Growers Association, debunks some of the myths that surround the cooking of dry beans. Learning segments include “Beyond Bean Basics,” “Bean Nation: The American Experience,” instructional videos and more.

Lesson Plan: Barbecuing American Lamb

Courtesy of the American Lamb Board

lesson_july11Barbecuing lamb brings together a richly flavored, homegrown product and one of America’s specialty cooking methods. It also helps teach our students about cuts of lamb that they may not often cook.

The term barbecue is somewhat confusing. To many in the United States it refers to outdoor cooking in general. To others, it conjures up images of putting burgers or steaks on the grill. For culinarians and many of those who live in the south, barbecuing refers to a very specific cooking method where low, indirect heat is used to slow cook full-flavored and tougher cuts of meat. Often the heat comes from burning wood, so a rich smoky flavor is infused into the meat. Various cuts of lamb are ideal for this cooking method and yield up some really tasty treats.