Culinary Arts 9/10/11/12

Understanding a Recipe

Click Recipes.pps link to view the file.

◄ Chef in Charge

Jump to... Jump to... Announcements Assigned Moodle Quiz and Rouxbe On-Line Homework On-Line Homework Teaching Kitchen Expectations Professionalism Cafeteria Station Rotation Schedule Line Service Chef in Charge What is a Menu? Safety Videos - Introduction Safety Videos - Washing Hands Safety Video - Setting Up the Workstation Safety Videos - Knife Handling Assigned Rouxbe On-Line Homework Click to access Rouxbe On-Line Cooking School Youtube Video Cell Phone Bacteria Why are cooks so concerned with cleanliness? How Clean is a Cell Phone? Hand washing Cleaning 101 Preventing Slips + Falls Preventing Cuts Preventing Burns + Scalds Preventing lifting injuries. Slicer- how to use safely. Fight Bacteria Chart Final Safety Quiz Assigned Moodle Quizzes Large Equipment- Part 1 Large Cooking Equipment Part 2 Large Cooking Equipment Part 3 Large Processing Equipment Pt. 1 Large Processing Equipment Pt. 2 Holding Equipment Fridge and Freezer Equipment Slicer training VIdeo Pots, Pans and Containers Pt 1 Pots, Pans and Containers Pt 2 Pots, Pans and Containers Pt 3 Pots, Pans and Containers Pt 4 Small Utensil Equipment Pt. 1 Small Utensil Equipment Pt. 2 Measuring Tools Parts of the Knife Chart How to Hold a Knife. Prep-Preparation for Knife Cutting How to Set up a Cutting Station Green Peppers- How to cut using Chef Watson's Method Basic Cuts Chart Knife Test Mise en Place- What is it? Mise en Place - Measuring + Weighing Mise en Place - Wrapping + Labeling Basic Cooking Methods Powerpoint Weighing Meat for sandwich's + salads How to assemble Hot sandwich's Set up the Sandwich Fridge Assembling Meat Salads How to assemble Caesar Salad Bakery Recipes

What is a Menu? ►