From 2010 (6)
Lesson Plan on Omelet Making: French vs. American
Super User Wednesday, 14 July 2010 23:36By Colin Roche, MBA, CEC, CCE, FMP, CHE
Whether French, American or Italian, an omelet is one of the easiest dishes to prepare once the technique is mastered.
Eggs are reasonably priced high-quality proteins that lend themselves to an endless number of flavor combinations. They are also the basis of a large variety of wonderful dishes, including the omelet.
So ... what is an omelet? An omelet, sometimes spelled “omelette,” is a dish consisting of beaten eggs that are cooked without stirring until set. It is then folded over in half, often around a filling, right in the pan. Omelets are remarkably easy to prepare, and can provide a quick, yet impressive, dish that can be served at any meal period.
Lesson Plan: Coffee—Brewing, Tasting and Cooking
Super User Wednesday, 02 June 2010 09:30
An e-learning lesson plan at ciaprochef.com sponsored by Starbucks Foodservice.
Every great cup of coffee begins with top-quality beans: the right variety, grown in the right place, and processed the right way. The more you know about the beans, the more enlightened coffee consumer you will be. After all, the only other ingredient in the brew is the water.
This lesson plan, part of ciaprochef.com—The Culinary Institute of America's Web site for foodservice professionals—was sponsored by Starbucks Foodservice and includes the following areas of training:
Lesson Plan: Carving and Slicing Roast Turkey
Super User Monday, 05 April 2010 17:19Courtesy of the National Turkey Federation
Step-by-step instructions show the best procedures for maximum yield and most attractive presentation.
To obtain the highest yield from cooked turkey, it is essential to have proper carving and slicing techniques. These techniques are also important for eye-appealing presentation.
This online lesson plan from the Washington, D.C.-based National Turkey Federation at http://www.eatturkey.com/foodsrv/manual/serve7.html offers students tips on slicing and carving and instructs on slicing turkey products and carving whole-body turkey and parts. Line drawings help to illustrate the instruction.
Lesson Plan: An Intro to Healthy Cooking
Super User Thursday, 18 February 2010 14:41By Renee Zonka, R.D., CEC, CHE
This presentation on general healthy-cooking principles is an ideal introductory lesson that speaks to today’s wellness concerns.
“Nothing is poison and everything is poison; the difference is in the dose," said Theophrastus Philippus Aureolus (who called himself “Paracelsus”), a Swiss doctor and alchemist who lived from 1493 to 1541.
This lesson plan follows that principle, advocating moderation and instructing on methods of lowering fat and maintaining eating quality, cooking gluten-free, using natural sweeteners, modifying recipes and understanding product labels. Three separate recipe downloads—for a high-fiber, low-fat halibut dish featuring giant Peruvian limas and Scarlet Runner beans, pressure-cooked to lock in nutrition; a gluten-free Christmas beer cake; and a corn/crab chowder modified to lower calories and cholesterol, all written for the home cook—assist in applying understanding.
Renee Zonka is the associate dean of The School of Culinary Arts at Kendall College, Chicago.
Downloads: Healthy Cooking Tactics, Corn and Crab Chowder with Basil, Gluten-Free Christmas Beer Cake, Halibut with Savory Beans and Apple-Fennel Salad
Photo caption: Renee Zonka presented this lesson on healthy-cooking principles to 80 personal chefs at the American Personal & Private Chef Association’s 2010 Summit at Kendall College in February. Here she shows her Halibut with Savory Beans and Apple-Fennel Salad featuring pressure-cooked Giant Peruvian Limas and Scarlet Runner Beans from Indian Harvest (www.IndianHarvst.com).