Dietetics and Nutrition 1
Strand 7 Standard 4
Dietetics and Nutrition 1
Strand 1 Standard 2
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.
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)
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.
See attached lesson plan and worksheets.