Mandi Call

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

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

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!

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!

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

Includes 5 slide presentations on the elements and principles of design as well as a digital project with workbook packet and rubrics.

A bundle of the Professional and Management Systems in the Restaurant Industry Slides + Vision/Mission Statements Worksheet, SMART Goals Worksheet, and Problem Solving for Managers Worksheet. $17 sold separately, $12 for the bundle. Pairs with ProStart 1, strands 3 and 22.

Bundles the Knife Skills Slides and Instructional Video.

Coincides with ProStart 1, Strand 8 Objectives: 1. Students will understand the term “Cross-Contamination” and how to prevent it. 2. Students will understand how to properly receive and store food orders. 3. Students will know how to prevent Time/Temperature Abuse. THE QUIZ ON THE LAST SLIDE IS SOLD SEPARETLY

This worksheet creates three problems in the restaurant industry that managers may face and has students follow the seven steps to problem solving to find a solution. Coincides with ProStart 1, Strand 22. If wanted, pairs with the Professionalism and Management Systems in the Foodservice Industry Slides, but works as a standalone as well.

ProStart 1 Strands 3 & 22 WORKSHEETS NOT INCLUDED. I do offer a bundle that includes the slides and 3 worksheets!

Objectives: 1. Students will be able to identify the three most common types of kitchen knives. 2. Students will understand the importance of a cutting board and how to use it safely. 3. Students will understand and demonstrate proper knife handling and safety. 4. Students will be able to demonstrate the proper basic knife holding and cutting motions and show common knife cuts. Avocado Salsa Lab Recipe Included VIDEO SOLD SEPERATELY

Managing Risks in a Foodservice Operation Slides - ProStart 1, Strand 9 Objectives: 1. Students will understand the purpose of OSHA and requirements they have in the workplace. 2. Students will know how to store chemicals in a foodservice operation. 3. Students will understand how to create a harassment free and respectful workplace environment. QUIZ SOLD SEPARETLY! JAMBOARDS NOT INCLUDED!

Principles of Design Slides - Scale, Proportion, Balance

Principles of Design Slides - Rhythm, Emphasis, Harmony

Elements of Design Slides - Space, Texture, Pattern

Elements of Design Slides - Line, Shape Form