Lesson Plans (44)
In this section you will find lesson plans from previous GMC issues or that have been published on the Web site before.
Lesson Plan: Fresh Mango Flavors Seasonal Menus
Super User Monday, 28 February 2011 14:54Courtesy of the National Mango Board
Mango consumption has nearly quadrupled since 1990 to an estimated 2 pounds per capita annually.
Nothing conveys a taste of the tropics like fresh mangos. Luckily, you can use them to bring a burst of sunshine to menus year-round. The Orlando, Fla.-based National Mango Board (NMB) has made it its mission to educate foodservice professionals about the availability, selection and preparation of the world’s most popular fruit.
There are six major mango varieties available in the United States throughout the year. On the outside mangos vary in size, shape and color. On the inside, the subtle differences in flavor and texture fuel chefs’ imaginations for seasonal menus.
Lesson Plan: Adding a “Salt Tasting” to your Curriculum
Super User Monday, 31 January 2011 18:19By Colin Roche, MBA, CEC, CCE, FMP, CHE
Teaching the vast range of salts helps students in product-identification, nutrition and many other classes.
Universally, the most common seasoning used on food is the mineral sodium chloride (NaCl), or salt, which comes in a wide variety of forms. Salt heightens flavor by enhancing natural base ingredients and has a stronger taste on cooler foods than on hot foods. It must be added carefully, though, because the taste of saltiness cannot be removed, and it does not burn off during the cooking process.
Lesson Plan: Grape Expectations
Super User Thursday, 06 January 2011 14:51
The Culinary Institute of America and Grapes from California introduce an online learning module with innovative menu applications for table grapes.
“Grapes Make the Plate: Fresh Ideas for Modern Menus” is a free online resource at www.ciaprochef.com that illustrates the deeply flavorful, healthful and wide-ranging ways in which fresh California table grapes can create eye-candy color appeal and menu inspiration.
Taking fresh California grapes into new realms of culinary innovation, “Grapes Make the Plate” explores using California grapes in everything from soups and salads to main courses and desserts. Through online videos, chef-tested recipes and information on the nutritional value of fresh grapes, the online learning module presents scores of new ideas exploring the grape's culinary potential, including underutilized techniques such as juicing, roasting, carbonizing and frying grapes that create compelling textures and nuanced flavors.
Lesson Plan: Single-Use Foodservice Packaging Facts and Fun
Super User Tuesday, 30 November 2010 19:21Courtesy of the Foodservice Packaging Institute, Inc.
Lessons, quizzes and more on disposable foodservice packaging and how such products impact our natural resources and daily lives.
The Foodservice Packaging Institute (FPI) continues to offers its popular teachers kit, “Single-Use Foodservice Packaging Facts and Fun,” available online at www.fpi.org/dms/dm_browse.asp?pid=96. This kit provides a comprehensive look at single-use foodservice packaging and its history and benefits.
Lesson Plan: American Lamb—from Shepherd to Chef
Super User Sunday, 31 October 2010 06:38By Megan Wortman
From the American Lamb Board, a primer that covers everything from U.S. sheep production to menuing lamb.
Sheep are one of the world’s oldest domesticated animals, raised for fleece, meat (lamb or mutton) and milk. Not surprisingly, lamb remains prevalent in the diets and dining rooms of most every region and culture of the globe.
Now, more than ever, there is an interest in the manner our food is raised and the number of miles it must travel to get to our tables. The American sheep industry is committed to quality and epitomizes this local food movement.
Lesson Plan: Florida Tomatoes in Foodservice
Super User Friday, 01 October 2010 20:53By Ronald S. Wolf, B.S., M.A.
Florida—not California—is the nation’s largest producer of fresh tomatoes. This lesson plan will assist in demonstrating how increased menu usage of Florida tomatoes can increase profitability.
Like the sunny Mediterranean region, Florida has the warm temperatures necessary for cultivating tomatoes for much of the year. The state’s tomato industry is believed to have started in the 1870s. Florida ships more than 1.3 billion pounds of fresh tomatoes to the United States, Canada and abroad. Almost every county in the state grows tomatoes, and Florida produces virtually all the fresh-market, field-grown tomatoes in the United States from October through June.
Varieties, Trends & Menuing Wisconsin Cheeses
Super User Thursday, 21 December 2006 12:37Presented by the Wisconsin Milk Marketing Board
Since 2001, cheese was the No. 1 ingredient added to the menus of the top 200 restaurant chains in the appetizers, entrees, salads and sandwiches categories. Attached as a PowerPoint presentation is a complete lesson plan on teaching the menu power of cheese, particularly those cheeses made in Wisconsin, from the standpoints of flavor, identification, grading, menu trends and marketing. The lesson plan is easily customizable with the removal or addition of slides to fit your needs.
AIGUILLETTE DE BOEUF MODE (Braised Beef Rump Roast)
Super User Saturday, 21 October 2006 13:27 |
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By Patrick Martin and Brian Mattingly, CEC, CCE
Le Cordon Bleu Schools North America
This lesson plan was delivered to a standing-room-only audience of culinarians and students at the American Culinary Federation’s 2006 National Convention in Philadelphia in July by Patrick Martin, vice president of culinary-education development for Le Cordon Bleu International based in Paris, and Brian Mattingly, CEC, CCE, executive chef of California Culinary Academy in San Francisco. Martin also serves as international ambassador for Le Cordon Bleu.