Students will understand mise en place by collecting and displaying necessary items for today’s recipe preparation.

This unit is about kitchen equipment and materials. Specifically the utensils' names, types, and uses. For materials it goes through the pros and cons and how to properly care for them. This unit also covers measuring, abbreviations, and equivalents.

This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will learn about common cooking terminology and its meaning used in today’s cooking. This Remote Learning Plan addresses the following NDE Standard: HSE.MS.6.8 Identify recipe parts & discuss the importance of each including measuring, abbreviations, conversions, and cooking methods.HSE.HS.3.4 Demonstrate professional food preparation techniques for all menu categories.  It is expected that this Remote Learning Plan will take students 150 minutes to complete.  

This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will  students will be able to identify kitchen equipment and utensils used in the kitchen and know their purpose.This Remote Learning Plan addresses the following NDE Standard:  HSE.MS.6.3 Identify cooking tool, utensil, and small appliance use and safely demonstrate their functions. HSE.HS.3.4.a Review and apply culinary terms and abbreviations, equivalents, recipe yields, and proper measuring techniques with correct equipment (mise en place, equivalents). It is expected that this Remote Learning Plan will take students 150 minutes to complete. 

This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will learn about common cooking terminology and its meaning used in today’s cooking. This Remote Learning Plan addresses the following NDE Standard: HSE.MS.6.8 Identify recipe parts & discuss the importance of each including measuring, abbreviations, conversions, and cooking methods.HSE.HS.3.4 Demonstrate professional food preparation techniques for all menu categories.  It is expected that this Remote Learning Plan will take students 150 minutes to complete.  

This Remote Learning Plan was created by Marla Prusa in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for Grades 9 - 12 Family and Consumer Science students. Students will demonstrate how to make pastry by either selecting a recipe, baking the product and creating a video of the finished product, making a poster that shows the steps in pastry preparation, or making a video that shows what they learned. This Remote Learning Plan addresses the following NDE Standard:  HSE.HS.3.4  Demonstrate professional food preparation techniques for all menu categories.It is expected that this Remote Learning Plan will take students 120 minutes to complete.