Lesson Plans

Aug 9, 2022, 21:59
Lesson Plan: Makin’ Bacon

Lesson Plan: Makin’ Bacon

Wednesday, 29 April 2015 03:00

NAMI’s Ultimate Guide to Bacon video provides an inside look at how bacon is made; a companion brochure features bacon facts and history.

It is the meat that has become an American obsession, once eaten solely for breakfast, but now found wrapped around other foods, infused into cocktails and even made into personal-care products. To honor bacon’s role as a cultural icon, the North American Meat Institute (NAMI) has developed a new Ultimate Guide to Bacon, featuring a video tour of a bacon processing plant and downloadable companion brochure with bacon facts, history and more.

The video is the newest installment in NAMI’s Glass Walls series, taking viewers inside a typical bacon processing plant. It shows how bacon is made from harvesting the animal to separating the belly to curing and smoking the meat to cutting and packaging the finished product.

Lesson Plan: Citrus Fruits with a Future

Wednesday, 25 March 2015 03:00

Top chefs know that exceptional produce is where flavor begins. More produce choices equates to more chances to shine. That’s why citrus is something to celebrate.

Courtesy of The Culinary Institute of America

The citrus world has several notable newcomers—specialty varieties that used to be rare are now poised for takeoff. Growers have expanded plantings of citrus that once seemed exotic, like Meyer lemons, Cara Cara oranges and Moro oranges. And they’re devoting more acreage to the truly unusual, like Zebra™ (pink variegated) lemons and pummelos.

These up-and-coming citrus are clearly fruits with a future, and chefs who embrace them have a competitive edge. A cocktail garnished with a Zebra lemon slice makes a cutting-edge impression; a mundane roast chicken makes a fashion statement with grilled Cara Cara oranges (pictured).

Lesson Plan: U.S. Farm-Raised Fish and Shellfish

Wednesday, 10 December 2014 03:00

A free classroom offer to teach students why menuing domestically raised fish and seafood is an important way to keep both customers and the bottom line happy.

Courtesy of the National Aquaculture Association

Restaurant goers love fish and shellfish! More than two-thirds of all seafood consumption in the United States takes place outside the home. U.S. farm-raised fish and shellfish are consistent in price, quality and availability, and the predictable supply helps in menu planning and cost projection. What’s more, many U.S. farm-raised fish and shellfish are available in portion-controlled, individually quick-frozen forms that eliminate waste and ensure ease of preparation.

Buying locally farmed fish and shellfish also helps to ensure the freshness of the product and reduces the carbon footprint. This local, green connection helps to tell a story on the menu. Many restaurants purchase exclusively from one farm and use this connection as a marketing hook.

Lesson Plan: The Professional Chef Discovers Maine Lobster

Tuesday, 04 November 2014 03:00

From recipes to roe, and from properly extracting meat from the shell and paring it with wines, this free online learning course from The Culinary Institute of America is suitable for culinary-arts students in class and as homework.

The Culinary Institute of America has launched a free online learning course, “The Professional Chef Discovers Maine Lobster.” The program provides a crash course in all things Maine lobster, including chef-tested recipes, all downloadable and demonstrated in streaming HD video by CIA Chef Scott Samuel and some special guest chefs.

Sponsored by the Maine Lobster Marketing Collaborative, “The Professional Chef Discovers Maine Lobster” takes viewers to the coastal waters of Maine as lobstermen pull up their catches and into the kitchens of the CIA’s Greystone campus in Napa Valley.

Lesson Plan: Calculate Cost of Idaho Potatoes per Serving Online

Lesson Plan: Calculate Cost of Idaho Potatoes per Serving Online

Wednesday, 10 September 2014 16:40

 The Idaho Potato Commission’s Cost & Size page ensures less waste, more cost-effective orders.

For students in cost-control classes, the Idaho Potato Commission (IPC) has added another essential foodservice tool to its online resources. The IPC cost and size calculators help take the guesswork out of purchasing Idaho® Potatoes. From carton to plate, users can rely on these tools to give them real-time numbers for keeping food costs in line.  

To access the Idaho Potato Commission Cost & Size page, click on the toolbar link at https://idahopotato.com/foodservice/cost-and-size. The IPC has also made it easy to order a physical copy of the size guide and cost calculator.

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