Mandi Call

Designed for ProStart Level 2, Strand 3, Standards A-C. Correlates with the Dairy Milks, Creams, and Cultured Dairy Products Slides Full key included 5 Pages of Worksheets -Dairy Milks (2 pages) -Plant-Based Milks (1 page) -Creams (1 page) -Cultured Dairy Products (1 page)

Salads Unit Slides ProStart 1 - Strand 15 Objectives: 1. Students will understand the parts of a salad, be able to identify various types of tossed green salads, and prepare multiple tossed green salads and their correlating dressings. 2. Students will be able to differentiate among various oils and vinegars and prepare various pasta, grain, or legume salads. 3. Students will understand the roles of salads on a menu and identify and prepare composed salads. 4. Students will understand the meanin

Aligns with ProStart Level 2, Strand 3, Standards A-C Includes: -Slides -Worksheets w/key -Google Quiz -Infographic

Measurement Equivalents and Abbreviations Pack. Used for Foods and Nutrition 1, but can be helpful in various Culinary Arts courses. Contains: -How much is a gallon big G visual aid in both color and black -Measurement Equivalents chart with pictures in two styles -Measurement Equivalents Worksheet with key -Kitchen Measurements Relay Race Worksheet with key -Measurement Abbreviations Worksheet with key

Coincides with ProStart 1, Strand 7 Objectives: 1. Students will understand how and when food handlers should wash their hands. 2. Students will understand basic hygiene and requirements when handling food. 3. Students will understand what attire they should and should not wear when working with food. 4. Students will understand the requirements to run a sanitary food service operation.  QUIZ LINKED ON LAST SLIDE SOLD SEPARETLY!

Designed for ProStart Level 2, Strand 3, Standards A-C Objectives: 1. Classify dairy milk and milk alternatives and their fat content. 2. Classify the different forms of cream and their fat content. 3. Classify the different forms of cultured dairy products and their fat content.

Covers ProStart 1, Strands 6-10 5 Slide Presentations: - Food Safety - Personal Hygiene and Cleanliness - The Safe Flow of Food in a Foodservice Operation - Managing Risks in a Foodservice Operation - Workplace Safety Procedures 5 Infographics: - Major Food Allergens -Foodborne Illness -Food Storage Chemicals Safety -Sanitizers -Food Safety 5 Quizzes pairing with the 5 slide presentations 2 Videos: -Handwashing -How to obtain a Food Handler's Permit

Aligns with ProStart Level 2, Strand 3, Standards D & E Includes: -Slides -Worksheet w/key -Google Quiz

For this project you will use all of the elements and principles of design to design a house on Homestyler.com. Packet for students to fill out. Includes requirements and rubrics for each of the elements and principles of design.

Workplace Safety Procedures Slides - ProStart 1, Strand 10 Objectives: 1. Students will identify protective clothing in a foodservice operation 2.  Students will understand common accidents and injuries in a restaurant and how to respond 3. Students will learn potential threats to a foodservice operation and ways to combat them QUIZ AND VIDEO ON LAST SLIDE SOLD SEPARETLY!

This was used as an infographic for a ProStart class, but could be used in any class learning about communication.

Includes: -Food Safety TCS Infographic -Food Storage Chemical Safety Infographic -Foodborne Illness Infographic -Sanitizers Infographic -The 5 Pillars of Food Safety Infographic

This was created as a final project for the Culinary Arts ProStart course. Groups will create and design the concept for a restaurant, create a menu, as well as cook recipes for their restaurants, visit other lab group's restaurants, and get the opportunity to practice being various front and back of house team members. Takes place over 11 class periods.

25 Different Sections: -Folk & Fairy Tales -Who Would Win? -Wild Animals -Pets -Sports -History -Insects -Origami -9/11 -Award Winners -Dinosaurs -Fact or Fiction? -Poetry -Music -Cooking -Jokes & Riddles -Drawing -Crafts -Inventions -Birds -Animal Habitats -Science -Space & Planets -Earth's Geography -I Spy

Lines up with ProStart 1, Strand 6 Objectives: 1. Students will keep food safe through the proper use of food handling and sanitation techniques. 2. Students will understand common foodborne illnesses and their causes. 3. Students will learn about the different Government agencies that regulate food safety in the United States. QUIZ LINKED ON LAST SLIDE SOLD SEPARETLY!

I did this as a 2 day Christmas lab for ProStart 1 where each of my 8 lab groups made two different kinds of cookies. Includes 16 cookie recipes. Gingerbread Cutout Cookies………..………………………………….2Peanut Butter Blossoms………………………………………………...4Sugar Cookies……………………………………………………………..5Whoopie Pies………………………………………………………………7Linzer Cookies…………………………………………………………….9Coconut Macaroons…………………………………………………….10Molasses Cookies……………………………………………………….11Shortbread Cookies……………………………………….…………….12Italian Wedding Cookies...…

Designed for ProStart Level 2, Strand 3, Standards D & E Objectives: 1. Differentiate between butter and butter substitutes and recognize the characteristics of each. 2. Identify ripened and un-ripened cheeses and give characteristics and examples of each. These slides are a pptx so some fonts or formats may change slightly if you are using them on Google Slides. All links used are also listed below the slide it is used on in the notes.

Enhancement and Creation of Flavor ProStart 1 Hands (and mouths) on activity with slides introducing students to the five tastes (sweet, sour, salty, bitter, umami) Flavor Enhancing Avocado Toast lab recipe

Designed for ProStart Level 2, Strand 3, Standards D & E. Correlates with the Dairy: Butters and Cheeses Slides Full key included 3 Pages

Infographic for the 5 mother sauces and their derivatives. Bechamel: -Cream -Cheddar Cheese -Soubise Veloute: -Mushroom -Hungarian -Bercy -Curry Tomato: -Creole -Portuguese Espagnole: -Bordelaise -Chasseur -Lyonnaise Hollandaise: -Bearnaise -Maltaise