Jeopardy - (Power Point)- Finals Review

Prepared by:

Robert Garlough, MS, FMP, AAC

Chef Emeritus

Hospitality Education Department

Grand Rapids Community College

Culinary Curriculum Module for The National Turkey Federation

Purpose: This educational module is designed to familiarize the student with (1) the proper fabrication of whole turkeys into useable cuts, and (2) the application of turkey cuts in foodservice.

By Greg Forte

PowerPoint Presentation from a past feature published in CAFE's online magazine Gold Medal Classroom.

PowerPoint presentation and lesson by Chef Colin Roche CEC, CCE

Click here to see PowerPoint Presentation (1.8MB)

Chef Colin Roche has been in the hospitality field for over twenty years and is currently a chef instructor at Johnson & Wales University in North Miami, Florida where he teaches a variety of different classes and courses. A certified member of the American Culinary Federation, he is also an active member of the International Association of Culinary Professionals and the Chaine des Rotisseurs.

These power point presentations were supplied to CAFE courtesy of Chef Instructor, Samuel S. Mudd, Sr., CEC, CCE. They can be used to supplement your lectures, too.

• • • • Culinary History
      • Food Cost
      • Mis en Place

Last month, Chef Schmidtke, CMB, shared with you how to teach students to make pate a choux. Part two of the lesson plan deals with how to teach your students about pastry cream which will be used for filling the éclairs.

Before teaching about pastry cream, it is important to first talk about sanitation. Students must understand that the equipment must be very clean and sanitized before they begin working, they must also know the importance of cooling down the pastry cream in an ice bath once finished boiling.

By Chef Schmidtke, CMB

This is a two-part lesson on pate a choux. In Part I, students will learn what pate a choux is and how to make the product. In Part II, students will learn how to prepare fillings for pate a choux. In Part I, the students will learn what a pate a choux is.

Olson Communications, a full-service agency that specializes in delivering innovative marketing-communication strategy to its portfolio of select food-industry clients, announces the winning recipient of its third-annual 20th Anniversary Chefs of Tomorrow™ grant program for culinary educators.

Laurette Stefani, a chef instructor at Robert Morris University’s Institute of Culinary Arts in downtown Chicago, was selected among greater Chicago culinary educators to receive a $1,500 grant from Olson Communications’ Chefs of Tomorrow™ initiative based on juried review of her application and essay. Stefani recently will used the grant to fund an educational immersion in the rich growing and harvesting region of Northern California’s Bay Area and Napa Valley. Along the way, she sampled the fare of some of the nation’s most distinguished restaurants.

A team of five students enrolled in the School of Culinary Arts at Kendall College, Chicago, beat three other finalist teams to win the National Baron H. Galand Culinary Knowledge Bowl and earn gold medals at the American Culinary Federation's (ACF) 2010 National Convention in Anaheim, Calif., August 2.

The Kendall College team, representing ACF’s Central Region and consisting of Allison Chikos, Erika Giffin, Sarah Roberts (captain), Jacquie Wallner and Edward Whitney, competed against teams representing foodservice-training programs at schools in ACF’s Northeastern, Southeastern and Western Regions.

Students at Drexel University’s Hospitality Management, Culinary Arts and Food Science Program demonstrated championship form during the Fresh Hass Avocado Student Recipe Competition held in Philadelphia June 3. Twelve semi-finalists vied for cash awards with original and inspired fresh avocado recipes. Jessica Leung (pictured), a junior in the culinary-arts program, took first place and $750 with Avocado Plantain Trio, a creative twist on the classic chip-and-dip appetizer.

For her winning dish (pictured), Leung topped thin slices of deep-fried plantain with Fresh Hass Avocados paired with different flavorings to reflect three basic tastes: sour (pickled), umami (savory) and sweet. Her goal: to highlight the diversity of flavors that can complement avocados in a variety of ways. According to the judges, she accomplished her objective.