Description
This is a complete Intro to Culinary Arts unit on dairy foods, including milk, cheese, and milk alternatives, that includes editable lesson plans, assessments, and activities that will take 7 days for a 40-minute class. Great for Culinary, CTE, Family and Consumer Science, or Foods 1.
⭐ This unit comes in both editable Google Version and PDF/PPT/Word Files
⭐ This Unit is added to the Full Intro to Culinary Arts Curriculum
What’s Included in this Culinary Unit:
- Everything in both Google, PPT, and PDF
- 7 days of editable lesson plans
- Editable slideshow for Dairy
- Editable bell ringers and exit tickets for each day in Google version
- Guided notes
- Questions
- Cheese Webquest
- Wordsearch
- Milk Tasting Cards
- Crossword puzzle
- Recipes for ice cream and Tres Leches Cake
- Editable rubric for food lab
- Study guide (editable in the Google version)
- Editable quiz
- Answer keys
Prostart Standards:
Strand 3: Students will identify the characteristics of eggs and dairy products: Classify dairy milk and milk alternatives and their fat content. Classify the different types of cream and their fat content. Identify ripened and unripened cheeses and give characteristics and examples of each.
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