Mandy Wainwright

This video guide outlines the episode of Alton Browns, Good Eats: As the Dough Rises (season 1, episode 7). This resource is a great tool to talk about the biscuit method. It also touches on functions of ingredients in baking and baking methods. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: Muffin Man (season 7, episode 4). This resource is a great tool to talk about the muffin method. It also touches on functions of ingredients in baking and baking methods. *Each video is available through Max and Discovery Plus. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: Pretzel Logic (season 11, episode 2). This resource is a great tool to talk about the origins of the pretzel. It also breaks down the best method to make them and to make mustard. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: Egg Files (season 1, episode 3). This resource is a great tool to talk about all things eggs. Where they come from, how they are processed, how to cook over easy, scrambled, and how to store properly. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subject

This video guide outlines the episode of Alton Browns, Good Eats: The Icing Man Cometh (season 6, episode 12). This resource is a great tool to talk about different types of icing, icing ingredients, and how to properly ice cakes. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: Milk Made (season 11, episode 1). This resource is a great tool to talk about how milk is pasteurize, homogenize, and how to use it in cooking and baking. Alton Brown makes tres leche cake and cottage cheese to demonstrate properties in milk. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This Webquest defines melting pot and has students research what food culture, heritage, and regions are. Then it uses Peter Menzel's, Noble Peace prize winning, online portrait gallery Hungry Planet to compare and contrast what people around the world are eating in a weeks time.

This video guide outlines the episode of Alton Browns, Good Eats: Tortilla Reform (season 10, episode 2). This resource is a great tool to talk about the origins of the tortilla, how to make corn masa, and homemade tortillas. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: Salad Daze (season 1, episode 4). This resource is a great tool to talk about greens. He visits a lettuce field, goes over picking, storage, and use of greens. He makes a classic vinaigrette and Cesar salad. *Each video is available on Max/Discovery Plus video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas

This product includes a Ratatouille webquest to be completed prior to watching the film. Research will be done on what the dish is, where it came from, and how it connects to French culture and cuisine. The post watch questions include discussion questions that connect the movie to French cuisine history.

This video guide outlines the episode of Alton Browns, Good Eats: Wake Up Little Sushi (season 9, episode 7). This resource is a great tool to talk about how to make sushi at home. It discusses the history and culture of this Japanese food. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: Three Chips for Marsha (season 3, episode 6). This resource is a great tool to talk about baking and functions of ingredients in chocolate chip cookies. He demonstrates how cookies become chewy vs puffy. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subje

This video guide outlines the episode of Alton Browns, Good Eats: Fudge Factor (season 7, episode 16). This resource is a great tool to talk about preparing fudge, cooking sugar/candy thermometers. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: Melondrama (season 8, episode 18). This resource is a great tool to talk about melons- how to pick them, store, them, cook them, and their nutritional value. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: The Caul of the Flower (season 14, episode 21). This resource is a great tool to talk about cruciferous vegetables- how to pick them, store, them, cook them, and their nutritional value. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: Romancing the Bird. This episode is a special hour long episode covering how to buy, store, and prepare a turkey and how to make stuffing and a cranberry sauce. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

This video guide outlines the episode of Alton Browns, Good Eats: American Slicer (season 11, episode 13). This resource is a great tool to talk about knife skills. *Each video can be purchased through Amazon/Youtube instant video. I use these videos and guides for each unit in my Culinary I & II food prep classes. They line perfectly with our curriculum and hit on so many different subjects areas!

It seems like every few months a new diet is proposed that is supposed to “really work,” unlike those other diets. Students are to research a fad diet of their choice and present their findings. The rubric includes instructions on how to write a paper, make a google slide, or use another presentation format to present their finds.

This chart is used as a tool for students to take notes on the project presentations from peers and to reflect on each of the diets presented.

This job chart describes 4 different jobs in a cooking lab, what to do if a group member is absent, and who will do each job for 6 rotations.