Culinary Education

  A culinary school newsletter about the foods of the world

Here are some resources to help you in the classroom and lab.  The pictures can be downloaded by double clicking.  The newsletters can be shared.  All the information in the files is downloadable. 

Canning and putting up is a lost art form.  Find out how to put up your fruit spreads, pickles, and other condiments to preserve them for up to a year!  

Canned Tomato Sauce
Canned pickles
Home canned peaches

Fish

Clams

Flat fish vs. round fish
Clam sizes

Welcome Culinary Educators.  Here you can access Active Learning Techniques, and other resources you can transfer to your culinary classroom and lab.  Please don't hesitate to reach out if you have any questions.  Check back often for more additions.  

(note:  these resources are free, but you must sign up to login with a social media account or with an email.  Your information will not be shared or used).

Double-click pictures to download images

Poultry

poultry sizes

Peppers

Types of peppers

Apple Guides

Bowl of apples

A comprehensive guide for buying and eating almost 200 varieties of Apples.

Click here!

or Download below

 

Knives

Types of knives?
Types of steels
Cooked Eggs

Eggs

Egg sizes
Egg sizes by volume

Pastry Class

Pastry Class Notes
Artichoke drawing

Artichokes

Food Safety and Sanitation Guide- Back
Food Safety and Sanitation Guide- Front
Stocks and Sauces
Stocks
roux
Mother Sauces

We Are

MOVERS & SHAKERS