A lesson plan on American lamb leg, presented at the 2007 CAFÉ Leadership Conference

By Mark M. DeNittis- Courtesy of the American Lamb Board

This comprehensive lesson plan provides a basic understanding of American lamb, with a particular focus on the leg, from farm to plate. Topics include product acquisition, leg cuts and fabrication, safe handling and sanitation, best applied cooking techniques and methods, nutrition, and ideal flavors to marry with American lamb, as well as discussion questions.

Mark M. DeNittis is a chef instructor at Johnson & Wales University in Denver, and he delivered this lesson plan as a workshop to educators attending the 2007 CAFÉ Leadership Conference at Scottsdale Culinary Institute in Scottsdale, Ariz., in June. The lesson plan is suitable for student cooks, and the 11-page Word document is easy to output and copy for distribution. See the end of the document for additional sources of information on American lamb.

Courtesy of the National Mango Board

Contrary to popular belief, the mango is available any time of year, and the Orlando, Fla.-based National Mango Board (NMB) has made it its mission to educate U.S. consumers on selection and preparation of the world’s most consumed fruit. Since 1995, mango consumption has increased by 100% in the United States (U.S. Outlook Report 2004). Approximately only 30% of U.S. households consume mangos today, however.

This Lesson Plan instructs on a basic technique for slicing a mango in a decorative pattern, delivered by Allen Susser, chef/owner of famed Chef Allen’s in Aventura, Fla., and author of such books as The Great Mango Book (Ten Speed Press, 2001) and Allen Susser’s New World Cuisine (Broadway, 1995). Included are two differently formatted charts highlighting mango varieties and their seasonalities.