CAFE

Apr 26, 2025, 5:48

Regional Foods

Objective: You and your group are to research a particular region in relation to foods. You will create a visual (poster, pamphlet, power point, or video) presentation to present to the class including:

  • Map of the region

  • Climate and topography of region

  • Indigenous foods and reason they are prevalent

  • Menu incorporating selected food item(s) including appetizer, entrée, vegetable, starch and dessert; including a brief description of each dish.

  • Interesting facts you uncover during research.

Turkey Fabrication and Application of Turkey Cuts

lesson1_june04

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.