Lesson 3: Cheese
Duration of Days: 2
Lesson Objective
Students will understand and identify types of cheese, buy, handle, store, and serve cheese, and cook with cheese.
What are the different types of cheese and how are they categorized?
What are the best practices for buying, handling, storing, and serving cheese?
How can cheese be used in different culinary preparations?
Fondue
Brie
Cheddar
Blue Cheese
Feta
Rennet
Pasteurization
Marination
National Standards for Family and Consumer Sciences Education: 8.0 Food Production and Services
8.2 Demonstrate food safety and sanitation procedures.
8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
9.0 Food Science, Dietetics, and Nutrition
9.5 Demonstrate practices and procedures that assure personal and workplace health and hygiene.
Enhancing reading comprehension and critical analysis of informational texts related to cheese.
Application of mathematical skills in measuring ingredients and calculating proportions for recipes.
Building vocabulary and understanding terminology related to culinary arts.
Cheese Knowledge (DOK Level 1): Identify and categorize different types of cheese.
Cheese Handling and Usage (DOK Level 3): Demonstrate proper methods for buying, handling, storing, serving, and cooking with cheese.
Exploring how different cultures create and use cheese.
Discussing the importance of these elements in various culinary traditions and social events.
Understanding the role of cheese in contemporary dining and hospitality industries.
Underestimating the variety and complexity of cheese types and their uses in cooking.
Assuming that cheese handling and storage practices are not important.
Use visual aids and real samples for hands-on identification and tasting.
Provide step-by-step instructions and demonstrations for practical activities.
Offer reading materials at various levels of difficulty.
Allow advanced students to explore more complex cheese recipes and preparation techniques.
Quizzes on cheese identification and handling.
Written reflections on the importance and cultural significance of cheese.
Practical assessments involving preparation and presentation techniques.
Participation in class discussions and hands-on activities.
Visual aids (charts, diagrams, and photos) of different cheeses.
Samples of various types of cheese for hands-on activities.
Kitchen equipment for cooking demonstrations (knives, cutting boards, mixers, etc.).
Access to computers for research.