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WISCONSIN CHEESE MINI-GRANT LESSON PLANS
DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE
Almond Todd Knepfel
Almond-Bancroft SD
Cooking With Dairy Products
Dairy products (milk, cheese, yogurt, etc.) often form the foundation of many recipes. Nutrition guidelines
emphasize the addition of dairy in our diets. Therefore, it is important to effectively incorporate dairy in our
cooking.
Demonstrate the knowledge and skills associated with
using dairy products in cooking. Describe the process of
cheese making and types of cheese available.
Antigo Kris Fincher
Antigo HS
Wisconsin Cheese
As part of our dairy products unit, students will learn about Wisconsin cheese. Nutritional value of dairy
products and cheese will be emphasized. Students will watch videos from WMMB to learn about the
cheesemaking steps from farm to table. A cheese tasting lab will help students understand the variances in
taste and texture of ripened and unripened cheese. In another lab, we will make cheese recipes.
Information and cheese from our local cheesemaker, Satori, will also be included.
Students will evaluate flavors of ripened and unripened
cheese after researching the history and steps in
making cheese.
Boyceville Laura Debee
Boyceville HS
Cheese Tasting
I will start the class off by asking the students to brainstorm a list of words used to describe foods. Students
will try the samples of cheese, and record words to describe the taste and texture of the cheese. We will
conclude the lesson by having the students share their reactions to the different kinds of cheese.
Students will be able to name the different types of
cheese they sample. Students will record, describe and
analyze their reaction to the taste and texture of the
cheese samples. Students will be able to classify each
cheese sample into the appropriate category.
Chippewa Falls Ruth Buchner
Chippewa Falls HS
Tastes Around Wisconsin And Beyond…Cheese Tasting And Culture
Students will work in pairs to do a research project which they will present on one of twelve cheeses. The
project will be presented in PowerPoint format. Students will then share their cheese with the class.
Have students taste cheese and explore other than
mozzarella and cheddar.
Chilton Jamie Koehler
Chilton HS
The True Cost Of Convenience
Students create foods from scratch using fresh ingredients. They compare to store bought convenience
foods. Students create a calzone (using at least three different cheeses) and compare cost, nutritional value,
taste, etc. to a hot pocket. Students also choose a convenience item of their choice and create one from
scratch. Macaroni and cheese is usually one choice.
Understand the importance of fresh, real food.
Clear Lake Erika Zunker
Clear Lake HS
Cheese Tasting Lab
Day 1 & 2 - We walk through the steps of making cheese. We then explore how different types of cheese are
basically the same, but have different additives or treatments. Day 3 - Students taste twelve cheeses and
write down descriptions to help the identify and decide the difference between the types of cheese they-re
tasting. Day 4 - Students use notes from the lab to help identify cheeses in a blind taste test.
Identify steps in making cheese. Taste and record
reactions to twelve cheeses.
Clintonville Veronica Campbell
Clintonville Sr HS
Create A Casserole
Students will research a variety of Wisconsin cheeses. Students will create a casserole including at least one
Wisconsin cheese variety. Students will demonstrate how to prepare the casserole and distribute samples.
Students will gain information about Wisconsin cheese
and apply the information to a lab demonstration.
Colfax Lisa Neuburg
Colfax HS
Using Wisconsin Cheese, Please
After taste-testing a variety of cheeses, the students will obtain three recipes for use of the assigned cheese.
They will prepare a dish using that cheese.
Students will choose a suitable cheese for recipe.
Cuba City Nancy Merwin
Cuba City HS
Cheese It
Foods for Life students will watch the Milk Marketing Board Cheese video to introduce Wisconsin cheese.
Sample various cheeses and create a list with ways to prepare these cheeses. Challenge students to create a
grilled cheese sandwich with different cheese and breads in hopes to promote the Wisconsin Grilled Cheese
competition.
Students will have the opportunity to prepare and
sample various Wisconsin cheeses.
Page 1 of 5
WISCONSIN CHEESE MINI-GRANT LESSON PLANS
DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE
DePere Patti Jo DeVillers
West DePere MS
Baker Business Simulation
Students will be working with Great Harvest Bread to develop unique ways to make sandwiches using Great
Harvest Bread. Ideas will be marketed to school families in the community. Students will take orders for the
bread and sell the product they made at Parent-Teacher conferences. Cheese will be incorporated into the
sandwiches.
Students will work with the manager at Great Harvest
Bread to develop new sandwich ideas.
Dodgeville Sharon Anderson
Dodgeville HS
Wi Cheese Sampling
Students will use different WI cheeses in grilled cheese sandwich lab, so students can compare several
cheese varieties as they sample some of each.
Use Wisconsin cheese options in grilled cheese
sandwiches in cooking class.
Eau Claire Laura Brooks
Memorial HS
Principles Of Preparation: Cheese
The cheese unit will begin with an informational PowerPoint presentation and cheese-making video. The
next day, students will taste a variety of Wisconsin cheeses and discuss ways of incorporating various
cheeses into menus. Students will then prepare a variety of recipes featuring cheese and an ingredient.
Students will be able to describe the cheese-making
process, discuss characteristics of various Wisconsin
cheeses, select and prepare a variety of cheese recipes.
Edgar Kris Ledowitz
Edgar HS
Cheese Varieties And Flavors
One part of this lab will be sampling various cheeses. The next part of the lab will be using some of these
cheese in their recipes.
To become aware of the many varieties of cheese and
how they are used in recipes.
Eleva-Strum Stephanie Ebsen
Eleva-Strum SD
Cheese Tasting Lab
I would like to put this lesson back in -- had to be removed due to the cost. We taste-test as many different
WI cheeses and then discuss their similarities and differences. We also watch a WMMB video on how
cheese is made.
Taste Wisconsin cheese and compare characteristics.
Glenwood City Cindy Fahser
Glenwood City HS
Cheese Identification & Cookery
Day 1: Pass out shapes and discuss flavors and uses of 25 different Wisconsin cheeses.
Day2: Discuss cooking methods used with cheese and plan lab experience.
Day 3: Cheese cooking lab with five different recipes, which use five to eight different Wisconsin cheeses.
To identify and appreciate the wide variety of cheeses
(and their uses) made in Wisconsin.
Holmen Sarah Halverson
Holmen HS
Cheese Identification
Cheese Tasting Lab. Twenty four different types of cheese will be used to identify their uses and categories.
The next class period will be cooking with cheese.
Johnson Creek Lynne Miner
Johnson Creek MS/HS
Types Of Cheese
Students will identify the kinds of fresh cheeses that are available for purchase. They will also group ripened
cheese into the three categories - firm, semisoft and soft. Each student will taste and describe the texture of
ten cheeses.
Describe the difference between fresh cheese and
ripened cheese.
Kimberly Andrea Buss
Kimberly HS
Dairy Unit
We sample different dairy products (milk, yogurt, cheese, etc.)and compare and analyze nutrient content.
We also cook any of the following products in lab -- homemade pizza, homemade mac 'n cheese and quinoa
salad.
Introduce students to different dairy products and how
to cook with dairy products.
Lake Geneva Russ Tronsen
Badger HS
Cheese Classification And Identification
Students will be tasting a variety of domestic cheeses. They will identify their uses, and classification by
hardness and whether ripened or unripened.
Taste and be able to classify cheeses into degree of
hardness and ripened/unripened.
Luck Renee Gaunski
Luck HS
More Cheese Please
Select a favorite cheese and trace its history. Write an article for a popular food magazine. Complete a
recipe search for a variety of cheese. Cheese sampling activity. Participate in a Creative Cheese Recipe Cook-
Off.
Examine the history of cheese and the many varieties of
cheese.
Manitowoc Ruth Slawik
Wilson Jr HS
Cheese By Another Name Is Not The Same
The unit would consist of viewing the cheese-making video with a class period of simply tasting cheese from
the categories of hardness to introduce different flavor profiles and textures. This would be followed by
each lab group making a recipe that utilizes each of the six types of cheese for sampling.
Introduce students to the six cheese categories using
cheese produced by area cheese makers.
Page 2 of 5
WISCONSIN CHEESE MINI-GRANT LESSON PLANS
DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE
Middleton Leah Klein
Kromery MS
Mac And Cheese Please
Students will prepare homemade macaroni and cheese recipes in groups of four. They will analyze the
difference in taste, quality and nutritional value at the end of the lab.
Compare the taste, quality and nutritional value of
homemade vs boxed mac and cheese.
Monticello Linda Marty
Monticello Public Schools
Cheese Cookery Principles
Students research information on cheese and milk and then produce a brochure of the information.
Students present information to class. Cooking lab using cheese as the main ingredient.
Understand the types of cheese and cooking principles
of cheese cookery.
Neenah Cynthia Riha
Neenah MS
The Great Wisconsin Cheese Sandwich Challenge
As part of our nutrition working with dairy products, I would like to have a "Cook Off' between kitchens in
my 8th Intro to Culinary Arts class. I plan to have a contest incorporating cheese, Wisconsin of course, bread
and one special ingredient to create a unique cheese sandwich. The money will be used to purchase the
cheese which students select in the recipes that they create.
Describe how to store and prepare products made from
milk, yogurt or cheese. Identify ways to enjoy
incorporating cheese. Summarize the nutritional
benefits of dairy foods.
New Glarus Monica Schober
New Glarus HS
Cheese Comparison
The unit begins with a cheese tasting and students blind taste-test cheese and write down the type of
cheese they believe they taste. Students prepare 5 different types of food that use cheese and sample.
(Appetizer - Wisconsin Bubblin Cheese Bread, Main Dish - Macaroni and cheese, Cheese Fondue, Welsh
Rabbit, Dessert - Microwave Cheesecake). We use leftover cheese from the tasting to incorporate into the
recipe. Other aspects of the lesson include a PowerPoint with information and video clip from the Food
Network that features the Colby WI Cheese Festival. We obviously sample Limburger Cheese because it is
made in our county.
List factors that affect this selection of cheese. Describe
guidelines for cooking procedures when working with
cheese. Prepare a variety of dishes using cheese. List
factors that influence flavors of cheese.
Pepin Glenys Kraft
Pepin SD
Say Cheese!
Research different cheese. (Include a write-up or poster for each cheese.) Information should include name
of the cheese, type of milk, what it is made from, aging time, region, etc.). Teacher will supply a variety of
cheese to taste from the Nelson Cheese factory. This will include toothpicks and crackers. Activity: Students
will sample each type of cheese and categorize each cheese (unripened, hard, ripened/aged, semisoft, etc.
Students will prepare a healthy meal or snack recipe using cheeses supplied. Make enough so everyone can
sample your recipe. Reflect how this is healthy.
Students will be able to categorize various types of
cheese. Students will develop a recipe using at least one
type of cheese. Students will be able to describe and
demonstrate the proper way to store and handle
cheese. Students will be able to identify how it is a part
of a healthy snack or meal.
Plymouth Connie Lund
Plymouth HS
Dairy Unit In Culinary Arts 1 Class
There is a wide variety of cheese produced in Wisconsin. These varieties have different tastes, textures and
uses. The students sample the cheeses without knowing what they are and try and figure them out
according to the descriptions and classifications. They also apply this knowledge when using these cheeses
in the cooking that they do.
To understand the classifications of cheese and how
each one can be used in culinary arts.
Plymouth Sue Sell
Riverview MS
Get The Facts About Soups And Sauce
Day 1: Build background knowledge by reading and completing reading strategy study guide. Day 2: Food
science experiment creaking sauce using three different methods. Day 3: Discuss what was learned both
book content and experimentally. Day 4: Teacher demonstration. Day 5: Lab. Day 6: Evaluate lab.
Students will be able to prepare a cheese sauce for a
macaroni and cheese recipe.
Port Edwards Marissa Rebischke
John Edwards HS
Wisconsin Cheese
Students will taste a variety of WI cheeses and do comparisons. We will visit a local cheese factory and learn
about career opportunities in dairy. Students will have a cooking lab showcasing a WI cheese.
Learn how cheese is made, careers in dairy and the
variety of WI cheeses.
Prairie Farm Tammie Law
Prairie Farm SD
Cheese Testing
During the unit on dairy, students will make a variety of dairy food products and explore the techniques of
cooking with cheese. In this lesson they taste a variety of cheeses and describe them, then suggest uses
based on flavor and texture. Finally, they choose one or two cheeses to use when preparing a cheese sauce
for macaroni and cheese.
Students will taste a variety of cheeses, describe their
appearance, flavor and texture and describe possible
food uses for each.
Page 3 of 5
WISCONSIN CHEESE MINI-GRANT LESSON PLANS
DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE
Racine Lara Coler
Case HS
Milk And Dairy
Cheese Tasting Lab - How cheese is made. Different types of cheese and uses. How to store and serve
cheese. History of cheese. Sanitation and safety precautions (Mold) etc. Danger zone food born illnesses.
To understand the nutrients in cheese. To list the
different types of cheese. To evaluate using the five
senses.
Racine Ashlee Nelson
William Horlick HS
Don't Fear The Reeker!
Culinary 2 - Students will learn about the process of Wisconsin cheese created in their own back yard, while
sampling cheeses that they have never experienced before. Culinary 3 - Same as Culinary 2, yet these
students will use some of the more exotic cheese to create a dish with a cheese of their choice.
Exploring the wide world of cheeses outside their
comfort zone.
Reedsville Wanda Mueller
Reedsville HS
Soups And Sandwiches
Students will study cheeses, then select the proper one for cooking (probably a soup). They will also choose
one to pair with other fillings and bread in the sandwich unit. They will also have to consider which ones
melt well.
To use proper selection for cooking and with other
ingredients.
Rice Lake Beth Unbehaun
Rice Lake HS
The Great Grilled Cheese Challenge
Research, plan and develop recipe. Procure necessary supplies. Prepare product, judging, evaluation and
marketing plan. Working in groups of four, students will research cheeses appropriate for use in a grilled
cheese sandwich, as well as preparation techniques. Students will then create a recipe. Students will create
and develop a marketing plan, prepare the product and present it to a panel of judges, who will score each
one based on creative use of ingredients, the marketing plan and final product.
To develop and create a recipe for a grilled cheese
sandwich, which could be served in a bistro.
Sheboygan Kate DeLong
Sheboygan South HS
Cheese Taste Test
Look and discuss cheese chart in book. Sample (blind) different types of cheese -- ripened vs unripened.
Record results and create a chart discussing the cheese appearance, texture and flavor
Students will be able to identify characteristics of a
ripened vs unripened cheese and chart the results.
St Croix Falls Laurie Sabel
St. Croix Falls SD
Explore Variety Of Cheeses
Tour cheese factory to see how cheese is produced. Sample variety of cheeses. Utilize sensory panel
vocabulary to describe cheeses. Students will research and explain to class how each cheese is utilized,
classification of cheese and to aged, semi-soft, hard, etc. Foods lab - preparation of cheese pretzels.
Students will be aware of the cheese-making process.
Students will analyze a variety of WI cheeses and report
to class on utilization of cheese variety. Students will
demonstrate proper cooking techniques with cheese.
Stanley-Boyd Kari Thorpe
Stanley-Boyd HS
Fat - A Concentrated Energy Source
Students will examine food labels and identify the fats, list and categorize "good fat" and "bad fat". Students
will make enchilada's identifying the fat and create a low fat recipe.
Students will be able to identify fats, their sources,
functions and related health concerns.
Stevens Point Kristen Lucas
Stevens Point HS
Wisconsin - The Wonderful World Of Cheese
Many students are familiar with the more popular cheeses (mozzarella, cheddar, Colby), but the less-famous
cheeses are equally as desirable and versatile in recipes. Students eyes can be opened to the many varieties
of cheese that are available as we taste-test and incorporate the lesser-known cheeses into the recipes.
To introduce students to the wonderful world of
cheese.
Tomah Rebekah Catalano
Tomah HS
The Cheesiest Cheese Challenge
My World Cuisine Class will plan a culturally diverse meal from their selected country. Each dish prepared
must incorporate cheese found and used in the country selected. The group which includes cheese in the
most unique ways will win.
Students will demonstrate awareness of culturally
diverse foods.
Tomah Kathy Pokorny
Tomah HS
Cheese Unit
Students taste test different types and kinds of cheese, classify them into categories and make pizza and
tacos.
To taste different types of cheese and use cheese in a
recipe.
Two Rivers Lois Stapleton
L. B. Clarke MS
Super Nachos
My 5th grade FCE classes study microwave safety. A quick and easy lab to follow up is "Super Nachos".
Students learn to program the microwave to medium (50% power) and observe microwave safety rules to
prepare a simple snack.
Safe microwave cooking. Incorporating healthy snacks.
Page 4 of 5
WISCONSIN CHEESE MINI-GRANT LESSON PLANS
DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE
Wausau Deb Schweickhardt
Wausau West HS
Using Shaped Cheese For Children's Snacks
Students will learn serving size for the age group in their child care class. They will use the cheese for a
snack. Students will shop, taste, cut the snack shapes. Students will create a spreadsheet for cost, taste and
take pictures for their portfolio.
Have students provide an interesting, nutritional snack
at child care.
Wausau Cindy Swope
Wausau West HS
Foods Of Wi: Cheese Taste Testing
Students do a unit of Foods from WI. Within the unit students learn about the history and development of
cheese production in WI. Students taste-test and evaluate different WI cheese on appearance, taste and
texture, determining what recipes or what foods each cheese would best accompany.
Learn the history and importance of cheese making in
Wisconsin.
White Lake Deborah Stone
White Lake SD
Cheese Please!
Students will make grilled cheese sandwiches . . . Discussion will center around nutritional value of cheese
along with cooking principles (protein-heat at low temperature to avoid rubbery texture). In conjunction
(and to combine with the dairy product theme), we will make fruit smoothies.
Appreciation of cheese and principles of cheese
cookery.
Whitehall Delaine Stendahl
Whitehall MS/HS
Food Science And Nutrition Classes (2)
Students are learning about dry and moist heat cookery of proteins. Teacher will demo preparing a chicken
cordon bleu and students will replicate in their own lab.
Students will use dry heat methods to prepare
roulades. Students will correctly demonstrate dredging
breading and preparing a crumbled protein food.
Whitehall Delaine Stendahl
Whitehall MS/HS
"It's The Cheesiest" - Culinary II Class
Students will learn the basics of béchamel sauce, prepare a cheese sauce and evaluate variations of mac and
cheese made with a variety of cooking methods. Students will then identify which cheeses best suit the
recipe.
Students will prepare mac and cheese from scratch
using a variety of preparation methods -- Stove top,
baked, fried and evaluate each for sensory appeal.
Whitehall Delaine Stendahl
Whitehall MS/HS
"Cheeseburger Challenge" - Culinary I Class
Students will brainstorm and research various burger recipes to create an original burger that uses
Wisconsin cheeses(s) They will prepare for an external panel of judges! A top team will be selected in each
Culinary Arts I Class section.
Students will create a burger that will please a panel of
judges.
Whitehall Delaine Stendahl
Whitehall MS/HS
Sanitation Lab - 7th Grade (2 Classes)
Students will explore food safety through the fightbac.org website. They will identify critical control points
in preparation of their tacos and prepare tacos using the 4 C's. They will evaluate their use of the 4 C's.
Students will follow the 4 C's of food safety in preparing
tacos.
Wisconsin Dells Debra Hamburg
WI Dells HS
Artisan Cheese Of Wisconsin
Cheesemaking in our state -- the process and tradition -- what do artisan cheeses taste like? Cow and goat
cheese -- what it the difference? We have a "Farm to School" grant. I would like to incorporate this into the
high school foods classes and possibly the 3rd grades.
To expose students to real artisan cheese that they
haven't tasted and to learn the cheesemaking process
in Wisconsin.
Wittenberg Susan Swinick
Witt-Birn HS
Creative Use Of Cheese Varieties In "Macaroni And Cheese"
On days 1 and 2 the teacher will provide direct instruction on cheese varieties and how cheese is made, as
well as the properties of pasta. Students will have an opportunity to sample cheese varieties. Student
groups will collaborate to create recipes on Day 3. Day 4 will be the cooking lab where students will create
their recipes and share with the entire class.
After the lesson, the student will be able to apply
knowledge of cheese varieties to create a unique
macaroni and cheese dish.
Page 5 of 5
Antigo HSKris Fincher [email protected]
Here are some pictures from my Family Foods class using cheese.
I purchased cheese with the grant money. We sampled several varieties in class.
Students tried to guess the type of cheese using a work bank. Many were correct. Many were surprised at the unique taste of the varieties. Later in the week, we made recipes with various types of cheese.
Boyceville HS Laura Debee [email protected]
We used our $50 Wisconsin cheese grant to purchase ten different Wisconsin made cheeses. The students then participated in a cheese tasting, documenting their thoughts on the taste, texture, and smell of the cheeses.
Clear Lake High School Erika Zunker [email protected]
Chilton – Students in cheese lab. Identify steps in making cheese. Taste and record reactions to twelve cheeses.
Patti Jo DeVillers West DePere MS [email protected] Page 1 of 3
Kids Food Event Project Grades 6‐8 Family and Consumer Sciences
Project Description Students in grades 6, 7 and 8 Family and Consumer Sciences completed a community project that was displayed at the Kids' Food Event on Saturday, March 8, 2014 at the Childrens' Museum of Green Bay and at the KI Center Winter Farmers' Market. The emphasis was to show families how to prepare easy, kid friendly snacks, breakfasts and main entrees, utilizing Wisconsin cheese and whole grain bread produced by Great Harvest Bread in De Pere, Wisconsin. (Honey Whole Wheat & Tara's White/Wheat Swirl) The event was a partnership between LIVE 54218, The Childrens' Museum of Green Bay, United Health Care, Green Bay Botanical Gardens, YMCA, Brown County WIC, and others.
Grade 6 Focus: ‐The importance of dairy farmers ‐The nutritional value of cheese ‐The seal identification that indicates cheese is produced in Wisconsin ‐How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly snacks
Grade 7 Focus: ‐The importance of buying locally produced products, with emphasis on Wisconsin cheese /Great Harvest Bread ‐How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly breakfasts
Grade 8 Focus: ‐The importance of whole grains in the diet…. "Brains on Grains" ‐The seal identification that indicates a product is made from 100% whole grains ‐How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly lunch/dinner entrees
Requirements:
Each grade will: ‐Create a fold out poster board related to grade level focus, to be displayed at the event and Farmers' Market. ‐Create kid‐friendly food samples, utilizing Wisconsin cheese and Great Harvest Bread. ‐Pictures taken of created food products and informational specifics will be utilized in an electronic picture frame that will be displayed at the event on Saturday, March 8, 2014 @ the Great Harvest Bread booth and at Farmers' Market. Students in the pictures must have a parent release on file. All pictures should be labeled. Completion of individual and group rubric regarding this project.
West DePere MS Page 2 of 3
Wisconsin Standards for Family and Consumer Sciences: Content Area: CCLC/Career, Community and Life Connections
Content Area: CCLC/Career, Community and Life Connections Standard: CCLC1: Students will integrate multiple life roles and responsibilities in family, work and community settings.
CCLC1.a: Analyze strategies to manage multiple roles and responsibilities (i.e., individual, family, career, community and global).
CCLC1.a.8.m: Identify the effects of social, economic and technological changes in society.
CCLC1.b: Demonstrate transferable and employability skills in school, community and workplace settings. CCLC1.b.11.m: Demonstrate teamwork skills in school, community and part time jobs (i.e., clubs).
Wisconsin Common Career and Technical Core Standards
Content Area: 4C/Creativity, Critical Thinking, Communication and Collaboration 4C1.a: Develop original solutions, products and services to meet a given need.
4C1.a.5.m: Explain how a recently developed product or service fulfills a human need or desire.
West DePere MS Page 3 of 3
Edgar HS Kris Ledowitz [email protected]
The EatWisconsinCheese.com web site was an instrumental help in this project.
In my Introduction to Culinary Arts class we first taste tested a variety of cheeses including Muenster, Blue, Gorgonzola, Swiss, Asiago, Provolone, Fontina, Gouda, Brie, Queso Blanco, and Feta, to name a few.
We had our Chromebooks out and as we sampled each, used the web site to look up information on each. It was great.
Then I asked the students to get into groups and select a recipe for the cheese they were assigned. Each group made a recipe and then shared the end products with the class.
We loved it! Thanks so much for the opportunity.
Wilson Jr High School Ruth Slawik [email protected] Page 1 of 2
Pizza buffet preparation that utilized the cheeses that were presented during the tasting session. Video: https://www.youtube.com/watch?v=kYmDGfCif9A&feature=em‐share_video_user
Andrew cuts into a Margarita pizza his Bryce and Sam slice a pepperoni pizza group made with fresh mozzarella cheese that features Havarti cheese
Hannah and Kelli prepare to serve a BBQ Bacon Kira, Robert and Emma put finishing Cheeseburger Pizza that is topped with WI Cheddar blend touches on their Garlic Chicken Pizza that was made
with a blend of asiago and mozzarella
Wilson Jr High School Page 2 of 2
Brett, Alexis, Austin and Chris proudly display the fruit pizza they crafted on a bed of marscapone cheese.
Justin, Tevin, Jordan and Connor used a cold pack garden vegetable spread from Pine River as the basis of the vegetable pizza they built on toasted tomato
basil tortilla wraps
JUST A NOTE: Our photos are not perfect, but we are very proud of them. Our photographer was Brett C, a cognitively challenged student from our class, with the assistance of his peer mentor Joe. The cheese tasting activity and pizza buffets were enjoyed by 75 ninth grade students in three sections of Food Exploration at Wilson Junior High School
Neenah MS Cynthia Riha [email protected] Page 1 of 2
The students at Neenah had a sandwich lab using real Wisconsin Cheese.
They had fun learning how to recognize cheese made in Wisconsin, promoting their sandwich, and making the sandwich. Toasted cheese sandwiches made with bacon were very popular, but the winning sandwich was a homemade Pizza Pocket made with Wisconsin Provolone Cheese.
The winning group received a certificate, fun beaded necklaces – and of course some Wisconsin string cheese. From now on, the students and I will look out for the "little picture of the state of Wisconsin" on our cheese.
The next page is the rubric I developed for the project.
THE GREAT CHEESE SANDWICH CONTEST
Directions: Select a grain, cheese and 1 other ingredient for this contest and list here:
Kitchen # ________________ Name of Sandwich __________________________________________________________________ Grain ________________________(raisin bread, white bread, wheat bread, rye bread), Cheese ______________________(Swiss Cheese, American Cheese, Cheddar, etc.) Extra Ingredient _______________(please check with Mrs. Riha if she will provide the ingredient, or you will need to bring it from home)
You will prepare 1 sandwich for each cooking group, and 1 extra to be judged.
Create an advertisement that promotes the health benefits of the cheese sandwich you created. Ads should be accurate and creative – think of a catch slogan or logo. Think about how magazine, TV, or radio ads capture your attention. Use the handout, textbook, Internet, or information presented in the Dairy Product PowerPoint to help you create a poster using Pages, Keynote, Word or Other.
Rubric
Advertisement 5 4 3 2 1 (Creative, Neat, Advertisement Technique, Accurate Nutrition Information)
Sandwich 10 9 8 7 6 5 4 3 2 1 (Appearance, Taste, Unique Flavors)
Total ________________ 14 – 15 =A 12-‐13 = B 11= C 9-‐10 =D
*ad tech = advertising technique easily identified by consumer (ex. band wagon,celebrity endorsement, snob appeal, plain folk appeal, stacking, confusion, branding, etc)
WHO WILL BE THE BIG CHEESE??????????
Sponsored by the Wisconsin Milk Marketing Board
Neenah MSPage 2 of 2
Plymouth HS Connie Lund [email protected]
The cheese unit is one that the students' enjoy. We live in an area of the state where cheese companies are abundant.
Students are able to sample 12 cheeses that they don't know. They try and decipher what the cheese is or at least what category it comes from based on the descriptions they were given. After they have made their guesses, then we discuss them and I let them know what they were tasting.
Most students discover that they really like a cheese that they may not have ever tried before. Some go and buy the cheese after this activity and will tell me about it later in the semester. Overall, this is one of the students' favorite part of the unit.
Rice Lake HS Beth Unbehaun [email protected]
Page 1 of 5
I had a contest in my Food for Teens class, which had sophomores through seniors. They had a blast with the contest. They needed to research and pick cheese(s), bread and accompaniments and present a half sandwich to each of the judges.
Name ______________________________________
Cheese Research Using the Milk Marketing Board of Wisconsin website. http://www.eatwisconsincheese.com Answer the following questions.
Read about the History of Wisconsin Cheese. Summarize what you read and put the important points in outline form, starting in 1841. Must include at least 10 facts/ important points.
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Read through the eight steps on how cheese is made. You may watch the video as well. Put in your own words, the steps included in this process.
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Rice Lake HS Page 2 of 5
5.
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Read through the information on Wisconsin Master Cheese Makers. Why would you like to select a cheese made by a Master Cheese Maker?
Use the drop down menu, Select a type of cheese and a Cheese Maker. Read about the Cheese Maker and the cheese(s) they make, the company/cooperative. Summarize the information in the space below.
Using the tabs on top of the page, Select the Cheese tab, then pull down to Cheese 101. Read Cheese 101 and write key point of the information you read under each of the categories
Choosing
Handling
Cutting and Trimming
Cooking
Storage
Freezing
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Under the Cheese tab, pull down to read Cheese varieties‐ Cheesecyclopedia. Read through several categories/ varieties and find cheeses you would like to use in a grilled cheese sandwich. List and describe at least four (4) varieties.
1.
2.
3.
4.
When you find terms which need clarification, use the Cheese Glossary.
Notes:
Under the Recipes tab at the top of the page, pull down to the Grilled Cheese Academy. Listen to the video and slides of the 30 different sandwiches.
Read through the topic below and make notes you will need when you create your sandwich for the Great Grilled Cheese Challenge.
Cheese Tips
Bread and Butter Tips
Cooking Tips
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Names ______________________
Create the "Best Grilled Cheese Sandwich"
Name your sandwich ________________________
Description of your sandwich – Including bread, cheese(s), condiments
Ingredients/ amounts for your sandwich
Requirements: Two pieces of bread
List of ingredients/amounts
Do not exceed 3 kinds of cheese
Directions for assembly
Directions for cooking
List of Ingredients: Be sure to include specifics and amounts
Directions for assembly:
Directions for cooking:
How will it be served: List accompanying food items, including beverages, etc. On the back of this paper, draw thecorrect place setting, including table covering.
Rice Lake HS Page 5 of 5
You’re so cheesy!
Directions: Visit the Wisconsin Cheese website (www.eatwisconsincheese.com) and click on the tab titled Cheese, then click the sub category Cheese Varieties – Cheesecylopidia. Complete the remainder of this table for the 10 cheeses we sampled today.
Name Origin Appearance Texture Flavor Type Serving?
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Name;_______________________
The Cheesiest Challenge
Goal: It is your goal to create the cheesiest dish of the class. How? First, start by thinking of a dish you
have had that incorporates a lot of cheese. Second, see if you can “spruce” this recipe up by altering some
ingredients so it is even cheesier. Lastly, create the dish and fill out this sheet.
Name of Recipe:__________________________________________________________________
List the types of cheese this dish includes and indicate the type of cheese it is(Blue, hard, semi‐hard, semi‐
soft, fresh) :
1.) _______________________________ Type:________________________________
2.) _______________________________ Type:________________________________
3.) _______________________________ Type:________________________________
4.) _______________________________ Type:________________________________
5.) _______________________________ Type:________________________________
Write a sentence that encompasses all aspects of your dish:
Briefly write the steps of the cheese making process:
What is a benefit of incorporating cheese into the diet?
What is an adverse effect of incorporating cheese into the diet?
Why should your group win this challenge?
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Cheesy Judging Sheet
Directions: Rate each dish on the following
criteria. Use the following grade scale:
1 – poor 2‐ below average 3 – average
4 – above average 5 – excellent
Dish #1:_____________________________________
Flavor 1 2 3 4 5
Texture 1 2 3 4 5
Creativity 1 2 3 4 5
Cheesiness 1 2 3 4 5
Overall, how was this dish?
_________________________________________
_________________________________________
Dish #2:_____________________________________
Flavor 1 2 3 4 5
Texture 1 2 3 4 5
Creativity1 2 3 4 5
Cheesiness 1 2 3 4 5
Overall, how was this dish?
_________________________________________
_________________________________________
Dish #3:_____________________________________
Flavor 1 2 3 4 5
Texture 1 2 3 4 5
Creativity 1 2 3 4 5
Cheesiness 1 2 3 4 5
Overall, how was this dish?
_________________________________________
_________________________________________
Dish #4:_____________________________________
Flavor 1 2 3 4 5
Texture 1 2 3 4 5
Creativity 1 2 3 4 5
Cheesiness 1 2 3 4 5
Overall, how was this dish?
_________________________________________
_________________________________________
Dish #5:_____________________________________
Flavor 1 2 3 4 5
Texture 1 2 3 4 5
Creativity 1 2 3 4 5
Cheesiness 1 2 3 4 5
Overall, how was this dish?
_________________________________________
_________________________________________
Tomah HS Page 4 of 4
Wausau West HS Cindy Swope [email protected]
We used all different kinds of WI cheese for cheese tasting. Students went around the room tasting all the different cheeses and charting their flavors and consistencies. Then students researched and developed recipes that would enhance and showcase the various flavors of cheese, with each group picking one of the recipes to prepare during lab the following week. It was a great success and something we hope to do again.
Whitehall MS/HS Delaine Stendahl [email protected]
Students in Family and Consumer Sciences 7 used cheese in their taco lab where they demonstrated proper food safety and sanitation with the 4 C's of food safety.
All the cheeses we used were from Lynn Dairy in Lynn, WI.
WI Dells HS Debra Hamburg [email protected]
Our Foods Classes used the money to buy wonderful Artisan Cheeses from our own Carr Valley Cheese Store. I purchased cheese that the students had not ever tried and we had a taste test and a score guide, so they could be a judge for a day. We also watched a cheese making dvd and talked about our local cheese factories showing them the map of Wisconsin with all of them listed.
