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Stocks, Sauces, Soups

Curriculum Tie:


 

Summary:
The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. The student will use an accurate vocabulary in working with stocks and sauces.

Main Curriculum Tie:
Food And Nutrition II
Strand 7 Standard 4

Identify proper storage of soups.

Materials:
Ingredients for recipe of stock and Chicken Noodle soup. Text book: Foundations of Restaurant Management and Culinary Arts –Level One (Pearson) Handouts for each student (at the end of the lesson)

Intended Learning Outcomes:
The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. The student will use an accurate vocabulary in working with stocks and sauces.

Instructional Procedures:

See attached lesson plan and worksheets.

Attachments

Author:
Nikki Sue Larkin
Joy Coates

Created Date :
Jun 01 2011 19:34 PM

 19504 
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