CAFE

Apr 4, 2025, 3:38

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.

Watermelon Carving

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.

 

Pate a Choux Lesson Plan, Part II

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.