Lesson Plans

Nov 21, 2019, 5:15

Lesson Plan: Radicchio

Friday, 05 April 2013 21:30

Assertive radicchio mates happily with “power partners” to create blissful culinary marriages.

Courtesy of Royal Rose LLC

The assertive flavor of radicchio, once only the darling of cutting-edge chefs, has penetrated the U.S. salad market. No longer an “adult” ingredient, it is showing up in salads from McDonald’s to the salad blends in the produce aisle. Blending it with other, milder greens and lettuces has made radicchio an everyday player in salads everywhere.

Now, American ingenuity in the kitchen is taking radicchio beyond the traditional tossed salad. This is tasteful news, as radicchio’s bold flavor is an ideal foil for myriad other ingredients and flavors.

“Radicchio’s slightly spicy bite—its bright, bitter note—makes it pair deliciously with many other flavor components,” says Robin Kline, food writer, dietitian and culinary consultant. “In fact, there are five categories of foods that make radicchio perform brilliantly—mellowing its bitter character to 'just right.' These pairings or flavor-layering techniques create delicious synergy in a dish."

Lesson Plan: Busy, not Bored

Monday, 04 March 2013 04:56

lesson_march13Rotating groups through learning modules keeps students engaged while enhancing their skills development.

By Carrie Stebbins, CWE

If you teach practical lab classes and have not yet tried a lesson plan where you have students rotate through a number of modules, each teaching a specific skill, I encourage you to try!

This works especially well early in a class when you have several fundamental skills you want your students to practice. With a lab class of 20 students, I plan four modules with five students in each group. I give each of the groups a mise-en-place list.

Lesson Plan: Serving Soyfoods

Thursday, 31 January 2013 16:33

lesson_feb13New resources, recipes and menu ideas are available online for students’ use, to teach them to understand how to help consumers make informed food choices—not only during National Nutrition Month in March, but all year long.

Courtesy of the Soyfoods Council

Soyfoods have played an important role in Asian cuisines for centuries. In recent years they have become popular in Western countries because of their nutrition and health properties.

Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat. In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. All individuals are well advised to eat a couple of servings of soyfoods every day.

Lesson Plan: Experience a World of Flavor—the Caribbean

Monday, 07 January 2013 17:08

lesson_jan13Volume VII in the World Culinary Arts Series at ciaprochef.com, focusing on the cuisines of Jamaica, Puerto Rico, Trinidad and Tobago.

Take your students on a virtual tour of the islands of the Caribbean, where leading chefs and food authorities explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents “Savoring the Best of World Flavors: The Caribbean,” the seventh edition of the World Culinary Arts Series. A first-of-its-kind video reference library documenting the “gold standards” of world cuisines, these HD video podcasts are packed with cooking demonstrations, in-depth interviews and recipes.

Lesson Plan: Wild, Natural & Sustainable Alaska Seafood

Tuesday, 02 October 2012 19:42

lesson_oct12Did you know that a whopping 95% of all wild salmon is harvested in Alaska? From black cod to king crab to sockeye salmon, here’s a primer on Alaska’s sustainable finfish and shellfish for the classroom.

Courtesy of Alaska Seafood Marketing Institute

Since admittance into the Union as the 49th state in 1959, Alaska has served as a model of fisheries management around the globe. One reason for this is that Alaska remains the lone state in the nation with a constitutional mandate stipulating all fish “be utilized, developed and maintained on the sustained yield principle.” Effective, precise management ensures Alaska’s fisheries are productive, sustainable, clean and healthy—as mandated by the Alaska state government.

Wild-caught Alaska salmon, whitefish varieties and shellfish mature at a natural pace, and swim freely in the pristine waters off Alaska's rugged 34,000-mile coastline. Alaska harvests more than 56% of all seafood caught in the United States, and if it were a country, Alaska would rank ninth in the world for seafood production. Alaska pollock is the largest food fishery in the world, and 95% of all wild salmon is harvested in Alaska.