Lesson Plan

Feb 28, 2021, 13:30

Lesson Plan: Fabricating and Preparing an American Lamb Shoulder

Tuesday, 24 July 2012 10:17

lesson_july12Recognized for its elegance and flavor, lamb is a favorite protein of chefs across the globe.  While most chefs think of rack of lamb, today’s economy as well as a desire to utilize the whole carcass challenges chefs to look at some of the lesser-known and economical cuts.

By Christopher Heath Stone, CEC, MEd

The shoulder is one of the most affordable cuts of lamb. A square-cut bone-in shoulder can be barbecued, braised or slow roasted. It can also be broken down in a variety of ways to create shoulder arm and blade chops, shoulder ribs or various BRT roasts. Lamb-shoulder meat is also commonly used to create kabob and stew meat, as well as grind.

Lesson Plan: Grapes Make the Plate

Saturday, 31 March 2012 20:20

lesson_april12An e-learning module focusing on the versatility, nutrition and palate-pleasing power of California table grapes.

Courtesy of CIAprochef.com

With its mild, Mediterranean-type climate, California is paradise for grapes. Everyone knows that the Golden State grows world-class wine grapes, but table grapes excel there, too. In fact, California produces almost all of the United States’ commercially grown table grapes.

Chefs know they can count on grapes to add refreshment to a cheese plate, color to a fruit plate or a wholesome crunch to a salad. But if you think of grapes only as a garnish, you’re missing a lot of the fruit’s culinary potential. In the hands of professional culinarians with an innovative bent, fresh grapes can go in directions you may never have imagined. Carbonate a grape? Why not?

Lesson Plan: The Professional Chef Rediscovers Soy Sauce

Sunday, 04 March 2012 11:27

lesson_march12An e-learning module focusing on the importance of soy sauce as a flavor-enhancer not limited to Asian-style dishes.

Courtesy of CIAprochef.com

These days, big flavor is big news. From Asian to Latin to Mediterranean cuisine, Americans crave intense, authentic flavors. And chefs are looking for new ways—and rediscovering old ways—to enhance flavors and bring depth to their dishes by adding umami, the “fifth taste.”

Naturally brewed Kikkoman Soy Sauce—one of the most umami-enriched ingredients—is a pantry staple and a fixture on Asian tables, and a condiment most of us know as well as salt and pepper. In fact, it’s so familiar today that it hardly seems foreign.

But how much do your students really know about this ancient Asian sauce?

Lesson Plan: Simple Steps to Upgrade Your Diet

Tuesday, 31 January 2012 09:03

lesson_feb12A free web-based tool for nutrition educators shows how to “upgrade” favorite meals by changing the type of meat and poultry, side dishes and condiments to decrease fat and calories in breakfast, lunch and dinner menus.

Courtesy of the National Turkey Federation

As a nation, we are experiencing an epidemic of obesity. Today, an estimated 32.7% of U.S. adults 20 years and older are overweight, 34.3% are obese and 5.9% are morbidly obese, resulting in approximately $147 billion in direct and indirect healthcare costs annually. And because there is a strong correlation between obesity and such co-morbid conditions as Type 2 diabetes, hypertension, cardiovascular disease and certain types of cancers, these costs are expected to double every 10 years. More problematic is the escalating rate of childhood obesity and the potential consequences for increased prevalence of chronic disease in future years.

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