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Chapter 17 Lesson Plan SUBJECT: Food Decoration… · Lesson Plan SUBJECT: Food Decoration, Platter Presentation, and Culinary Competition TIME: TOPICS: The Purpose of Decoration

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Page 1: Chapter 17 Lesson Plan SUBJECT: Food Decoration… · Lesson Plan SUBJECT: Food Decoration, Platter Presentation, and Culinary Competition TIME: TOPICS: The Purpose of Decoration

Chapter 17

Lesson Plan

SUBJECT: Food Decoration, Platter Presentation, and Culinary Competition TIME:

TOPICS: The Purpose of Decoration and Presentation

Coating Agents for Food Display

Techniques for Application

Uses

Food Display

Specialty Presentations

Platter Presentations

Culinary Competitions

OBJECTIVES: Upon completion of this segment the student will be able to do the following:

1. Discuss the purpose of decoration and presentation.

2. Explain how to use gelatin.

3. Demonstrate how to use aspic.

4. Discuss the use of chaud-froid.

5. Discuss and demonstrate how to serve a cheese platter.

6. Discuss and demonstrate how to serve a gravid lox platter.

7. Discuss and demonstrate how to serve a caviar platter.

8. Discuss and demonstrate how to serve a vegetable platter.

9. Discuss and demonstrate how to serve a charcuterie platter.

10. Discuss and demonstrate how to serve a deli tray.

11. Discuss culinary competitions.

12. Explain how to prepare for culinary competition.

PROCEDURES:

1. Lecture: the purpose of decoration and presentation. Compare pictures of lavish buffets with some

less ornate.

2. Add definitions for “Key Terms” to notebook; discuss definitions.

3. Lecture: culinary competition entry, planning, organization, and execution.

4. Have students design, prepare and present a competition entry.

Page 2: Chapter 17 Lesson Plan SUBJECT: Food Decoration… · Lesson Plan SUBJECT: Food Decoration, Platter Presentation, and Culinary Competition TIME: TOPICS: The Purpose of Decoration

MATERIALS:

Resource Books:

1.

2.

Handouts:

1.

2.

Audio-Visuals:

1.

2.

Demonstrations:

1. How to make aspic.

2. How to make chaud-froid.

3. How to design a platter.

Student Practicum:

1. Prepare and present a platter using techniques of aspic and chaud-froid.

2. Prepare and present a cheese platter.

3. Prepare and present a gravid lox platter.

4. Prepare and present a caviar platter.

5. Prepare and present a fruit platter

6. Prepare and present a vegetable platter.

7. Prepare and present a charcuterie platter.

8. Prepare and present a deli tray.

EVALUATION:

1. Paper/pencil test using items from the test bank.

2. Use Laboratory Evaluation Score Sheet to grade student platter presentations.

3. Grade student competition entries using ACF competition guidelines, or have student enter an

ACF sanctioned competition.