Honey as an emulsifier and sweetener in condiments
By Barry Rosenthal
Islip Career Center
Food Service
Module: Sweeteners
Objective: Students will identify characteristics and flavor components of honey in common condiments.
Students will compare honey to sugar and rate the flavor, texture and consistency in condiments
Value Cuts of American Lamb
Preparation Distinctions – An Overview of Fresh and Storage Onion Research
Turkey Fabrication and Application of Turkey Cuts
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.
Culinary Math 101
By Greg Forte
PowerPoint Presentation from a past feature published in CAFE's online magazine Gold Medal Classroom.
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.