Lesson 2: Create a Charcuteire plate
Duration of Days: 1
Lesson Objective
Student will research different cheeses and processed meats to curate into a presented plate of tapas.
Students will draw and label plate with the different cheeses and meats.
What are the regional cheeses?
What animal produces the milk that is turned into cheese?
What is a flavor profile?
How do we plate foods for presentation?
Flavor profile
Cheese
Plating
8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.
Vocabulary and spacial logic
Level 2 construct ,organize ,identify, patterns
Making food look appetizing is an important selling food items.
The look of plated food is not important. You can present a plate of all the same color and it will be appetizing.
Use cut up shapes and have students place on plate instead of drawing and labeling foods.
Does the student have the name of item, placement of item on plate and in an aesthetic fashion.
on-line resources.