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Practice the seven essential precision cuts used in the culinary world. This worksheet is a must-have for every aspiring chef and food tech student. Precision cuts to practice and assemble on the worksheet include: Jardiniere Julienne Brunoise Macedoine Chiffonade Paysanne Mirepoix Pair it with the Vegetable Precision Cuts Poster which includes the written descriptions detailing the appearance and dimensions each cut should have. What better way to help practice the required cut proportions!

This activity is suitable for Hospitality, Family & Consumer Science, Food Technology and any other food related courses where students need to know the specifics of each method of cookery. Included in the pdf file is the name, definition, suitable foods, characteristics of foods cooked, associated culinary terms, utensils & equipment, common problems & solutions, procedure, effects on nutritive value, cooking times & temperatures and images for each of the 13 methods of cookery. Some methods have a bonus card of extra information for example: poaching liquids for the poaching method. There are 12 cards per method of cookery (total of 156 cards in the pdf). Cards can be printed in colour directly onto card stock, or printed on regular paper and laminated. There are a couple of ways to play - jumble up the cards of two methods of cookery and have small groups of students sort out which information belongs to which method of cookery, gradually working up to more than two methods; hand out the jumbled cards to the two (or more) methods of cookery to the students and have them find their correct method of cookery name/term person; or blue-tack the name of each method to the board and have students sort through each of the jumbled cards to categorise the info cards into it’s correct method (this one can be made into group competition!). For more advanced revision, provide a complete set of cards to each small group (or individual) and have them match each card to its correct cookery method. The methods of cookery included: Boiling Baking Poaching Braising Deep frying Shallow frying Stir frying Pan frying Grilling Roasting Steaming Stewing Microwaving Also available are a Methods of Cookery Definition Match-Up where students need to match the term to its definition and a Methods of Cookery Picture Match-Up where students need to match the term to its image. Please leave a review after purchase!

This activity is suitable for Hospitality, Family & Consumer Science, Food Technology and any other food related courses where students need to know the different method of cookery. Included in the pdf file is the instructions, name and image for each of the 13 methods of cookery. Cards can be printed in colour directly onto card stock, or printed on regular paper and laminated. To play: hand out the images and terms to the students and have them find their match. As a revision activity, pass out a complete set of cards to each small group or individual and have them match the term/name of the method of cookery to its image. The methods of cookery included: Boiling Baking Poaching Braising Deep frying Shallow frying Stir frying Pan frying Grilling Roasting Steaming Stewing Microwaving Please leave a review!

This activity is suitable for Hospitality, Family & Consumer Science, Food Technology and any other food related courses where students need to know the definitions of each method of cookery. Included in the pdf file is the instructions, name and definition for each of the 13 methods of cookery. Cards can be printed in colour directly onto card stock, or printed on regular paper and laminated. To play: hand out the definitions and terms to the students and have them find their match. As a revision activity, pass out a complete set of cards to each small group or individual and have them match the term/name of the method of cookery to its correct definition. The methods of cookery included: Boiling Baking Poaching Braising Deep frying Shallow frying Stir frying Pan frying Grilling Roasting Steaming Stewing Microwaving Please leave a review!

This Prepare & Serve Espresso Coffee Complete Unit includes everything needed to engage students in hands-on espresso coffee making activities. Covering all components of the Vocational Espresso Coffee unit of competency, there are a range of activities covering setting up a coffee workstation, selecting and grinding coffee beans, milk texturing, advising customers, taking orders and cleaning espresso equipment. Students will need access to an espresso coffee machine and coffee bean grinder for the practical tasks. Included in this file: Unit program Learning intentions & success criteria posters for each component Pre/post test that can also be used for the quiz assessment Coffee machine & grinder anatomy worksheets Coffee recipe posters SNAP! and Memory game cards Cloze passages Job lists and issues flowcharts Assessment observation checklist and portfolio example Practical feedback form & end of unit evaluation Please leave a review/feedback after purchase. Thanks!

Kitchen math can be a challenge but is so important to understand for menu costing and budgeting. This handy worksheet provides the formula to help students cost out individual ingredients, full recipes and per portion. They put their new found knowledge to the test by costing two recipes. The simple formula they learn through this handout can be used with any and every recipe they need to cost out.