Description
This is a complete Intro to Culinary Arts unit on protein foods including meat and seafood that includes editable lesson plans, assessments, and activities that will take 13 days for a 40-minute class. Great for Culinary, CTE, Family and Consumer Science, or Foods 1.
⭐ This unit does not include protein sources such as dairy and legumes (they are separate lessons).
⭐ The included Google slideshows and study guides, etc. are editable,
What’s Included in this Culinary Unit:
- Everything in both Google, PPT, and PDF
- 13 days of editable lesson plans
- Editable slideshows for Beef, Pork, Poultry and Seafood
- Editable bell ringers and exit tickets for each day in Google version
- Guided notes for each topic
- Questions for each topic
- Beef Webquest
- Crossword puzzles
- Recipes for breaded chicken strips and beef stew
- Study guide (editable in the Google version)
- Editable final assessment
- Answer keys
Prostart Standards:
- Outline the federal grading systems for meat.
- Identify receiving and storage procedures for meat.
- Apply basic techniques for cooking meat.
- Match dry heat, moist heat, combination and supplemental (barding, marinating and rubs) cooking methods with different forms of meat.
This is a part of the:
Intro to Culinary Semester 1 Curriculum
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