1 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE Almond Antigo Boyceville Todd Knepfel Almond-Bancroft SD Kris Fincher Antigo HS Laura Debee Boyceville HS Cooking With Dairy Products Demonstrate the knowledge and skills associated with Dairy products (milk, cheese, yogurt, etc.) often form the foundation of many recipes. Nutrition guidelines using dairy products in cooking. Describe the process of emphasize the addition of dairy in our diets. Therefore, it is important to effectively incorporate dairy in our cheese making and types of cheese available. cooking. Wisconsin Cheese As part of our dairy products unit, students will learn about Wisconsin cheese. Nutritional value of dairy products and cheese will be emphasized. Students will watch videos from WMMB to learn about the cheesemaking steps from farm to table. A cheese tasting lab will help students understand the variances in taste and texture of ripened and unripened cheese. In another lab, we will make cheese recipes. Information and cheese from our local cheesemaker, Satori, will also be included. Cheese Tasting I will start the class off by asking the students to brainstorm a list of words used to describe foods. Students will try the samples of cheese, and record words to describe the taste and texture of the cheese. We will conclude the lesson by having the students share their reactions to the different kinds of cheese. Students will evaluate flavors of ripened and unripened cheese after researching the history and steps in making cheese. Students will be able to name the different types of cheese they sample. Students will record, describe and analyze their reaction to the taste and texture of the cheese samples. Students will be able to classify each cheese sample into the appropriate category. Chippewa Falls Ruth Buchner Chippewa Falls HS Tastes Around Wisconsin And Beyond Cheese Tasting And Culture Students will work in pairs to do a research project which they will present on one of twelve cheeses. The project will be presented in PowerPoint format. Students will then share their cheese with the class. Have students taste cheese and explore other than mozzarella and cheddar. Chilton Clear Lake Jamie Koehler Chilton HS Erika Zunker Clear Lake HS The True Cost Of Convenience Understand the importance of fresh, real food. Students create foods from scratch using fresh ingredients. They compare to store bought convenience foods. Students create a calzone (using at least three different cheeses) and compare cost, nutritional value, taste, etc. to a hot pocket. Students also choose a convenience item of their choice and create one from scratch. Macaroni and cheese is usually one choice. Cheese Tasting Lab Identify steps in making cheese. Taste and record Day 1 & 2 - We walk through the steps of making cheese. We then explore how different types of cheese are reactions to twelve cheeses. basically the same, but have different additives or treatments. Day 3 - Students taste twelve cheeses and write down descriptions to help the identify and decide the difference between the types of cheese they-re tasting. Day 4 - Students use notes from the lab to help identify cheeses in a blind taste test. Clintonville Colfax Cuba City Veronica Campbell Clintonville Sr HS Lisa Neuburg Colfax HS Nancy Merwin Cuba City HS Create A Casserole Students will research a variety of Wisconsin cheeses. Students will create a casserole including at least one Wisconsin cheese variety. Students will demonstrate how to prepare the casserole and distribute samples. Using Wisconsin Cheese, Please After taste-testing a variety of cheeses, the students will obtain three recipes for use of the assigned cheese. They will prepare a dish using that cheese. Cheese It Foods for Life students will watch the Milk Marketing Board Cheese video to introduce Wisconsin cheese. Sample various cheeses and create a list with ways to prepare these cheeses. Challenge students to create a grilled cheese sandwich with different cheese and breads in hopes to promote the Wisconsin Grilled Cheese competition. Students will gain information about Wisconsin cheese and apply the information to a lab demonstration. Students will choose a suitable cheese for recipe. Students will have the opportunity to prepare and sample various Wisconsin cheeses. Page 1 of 5
2 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE DePere Patti Jo DeVillers West DePere MS Baker Business Simulation Students will be working with Great Harvest Bread to develop unique ways to make sandwiches using Great Harvest Bread. Ideas will be marketed to school families in the community. Students will take orders for the bread and sell the product they made at Parent-Teacher conferences. Cheese will be incorporated into the sandwiches. Students will work with the manager at Great Harvest Bread to develop new sandwich ideas. Dodgeville Eau Claire Sharon Anderson Dodgeville HS Laura Brooks Memorial HS Wi Cheese Sampling Students will use different WI cheeses in grilled cheese sandwich lab, so students can compare several cheese varieties as they sample some of each. Principles Of Preparation: Cheese The cheese unit will begin with an informational PowerPoint presentation and cheese-making video. The next day, students will taste a variety of Wisconsin cheeses and discuss ways of incorporating various cheeses into menus. Students will then prepare a variety of recipes featuring cheese and an ingredient. Use Wisconsin cheese options in grilled cheese sandwiches in cooking class. Students will be able to describe the cheese-making process, discuss characteristics of various Wisconsin cheeses, select and prepare a variety of cheese recipes. Edgar Kris Ledowitz Edgar HS Cheese Varieties And Flavors One part of this lab will be sampling various cheeses. The next part of the lab will be using some of these cheese in their recipes. To become aware of the many varieties of cheese and how they are used in recipes. Eleva-Strum Glenwood City Holmen Johnson Creek Kimberly Lake Geneva Luck Manitowoc Stephanie Ebsen Eleva-Strum SD Cindy Fahser Glenwood City HS Sarah Halverson Holmen HS Lynne Miner Johnson Creek MS/HS Andrea Buss Kimberly HS Russ Tronsen Badger HS Renee Gaunski Luck HS Ruth Slawik Wilson Jr HS Cheese Tasting Lab I would like to put this lesson back in -- had to be removed due to the cost. We taste-test as many different WI cheeses and then discuss their similarities and differences. We also watch a WMMB video on how cheese is made. Cheese Identification & Cookery Day 1: Pass out shapes and discuss flavors and uses of 25 different Wisconsin cheeses. Day2: Discuss cooking methods used with cheese and plan lab experience. Day 3: Cheese cooking lab with five different recipes, which use five to eight different Wisconsin cheeses. Taste Wisconsin cheese and compare characteristics. To identify and appreciate the wide variety of cheeses (and their uses) made in Wisconsin. Cheese Identification Cheese Tasting Lab. Twenty four different types of cheese will be used to identify their uses and categories. The next class period will be cooking with cheese. Types Of Cheese Describe the difference between fresh cheese and Students will identify the kinds of fresh cheeses that are available for purchase. They will also group ripened ripened cheese. cheese into the three categories - firm, semisoft and soft. Each student will taste and describe the texture of ten cheeses. Dairy Unit Introduce students to different dairy products and how We sample different dairy products (milk, yogurt, cheese, etc.)and compare and analyze nutrient content. to cook with dairy products. We also cook any of the following products in lab -- homemade pizza, homemade mac 'n cheese and quinoa salad. Cheese Classification And Identification Students will be tasting a variety of domestic cheeses. They will identify their uses, and classification by hardness and whether ripened or unripened. Taste and be able to classify cheeses into degree of hardness and ripened/unripened. More Cheese Please Examine the history of cheese and the many varieties of Select a favorite cheese and trace its history. Write an article for a popular food magazine. Complete a cheese. recipe search for a variety of cheese. Cheese sampling activity. Participate in a Creative Cheese Recipe Cook- Off. Cheese By Another Name Is Not The Same The unit would consist of viewing the cheese-making video with a class period of simply tasting cheese from the categories of hardness to introduce different flavor profiles and textures. This would be followed by each lab group making a recipe that utilizes each of the six types of cheese for sampling. Introduce students to the six cheese categories using cheese produced by area cheese makers. Page 2 of 5
3 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE Middleton Leah Klein Kromery MS Mac And Cheese Please Students will prepare homemade macaroni and cheese recipes in groups of four. They will analyze the difference in taste, quality and nutritional value at the end of the lab. Compare the taste, quality and nutritional value of homemade vs boxed mac and cheese. Monticello Linda Marty Monticello Public Schools Cheese Cookery Principles Students research information on cheese and milk and then produce a brochure of the information. Students present information to class. Cooking lab using cheese as the main ingredient. Understand the types of cheese and cooking principles of cheese cookery. Neenah New Glarus Pepin Cynthia Riha Neenah MS Monica Schober New Glarus HS Glenys Kraft Pepin SD The Great Wisconsin Cheese Sandwich Challenge As part of our nutrition working with dairy products, I would like to have a "Cook Off' between kitchens in my 8th Intro to Culinary Arts class. I plan to have a contest incorporating cheese, Wisconsin of course, bread and one special ingredient to create a unique cheese sandwich. The money will be used to purchase the cheese which students select in the recipes that they create. Cheese Comparison The unit begins with a cheese tasting and students blind taste-test cheese and write down the type of cheese they believe they taste. Students prepare 5 different types of food that use cheese and sample. (Appetizer - Wisconsin Bubblin Cheese Bread, Main Dish - Macaroni and cheese, Cheese Fondue, Welsh Rabbit, Dessert - Microwave Cheesecake). We use leftover cheese from the tasting to incorporate into the recipe. Other aspects of the lesson include a PowerPoint with information and video clip from the Food Network that features the Colby WI Cheese Festival. We obviously sample Limburger Cheese because it is made in our county. Say Cheese! Research different cheese. (Include a write-up or poster for each cheese.) Information should include name of the cheese, type of milk, what it is made from, aging time, region, etc.). Teacher will supply a variety of cheese to taste from the Nelson Cheese factory. This will include toothpicks and crackers. Activity: Students will sample each type of cheese and categorize each cheese (unripened, hard, ripened/aged, semisoft, etc. Students will prepare a healthy meal or snack recipe using cheeses supplied. Make enough so everyone can sample your recipe. Reflect how this is healthy. Describe how to store and prepare products made from milk, yogurt or cheese. Identify ways to enjoy incorporating cheese. Summarize the nutritional benefits of dairy foods. List factors that affect this selection of cheese. Describe guidelines for cooking procedures when working with cheese. Prepare a variety of dishes using cheese. List factors that influence flavors of cheese. Students will be able to categorize various types of cheese. Students will develop a recipe using at least one type of cheese. Students will be able to describe and demonstrate the proper way to store and handle cheese. Students will be able to identify how it is a part of a healthy snack or meal. Plymouth Connie Lund Plymouth HS Dairy Unit In Culinary Arts 1 Class There is a wide variety of cheese produced in Wisconsin. These varieties have different tastes, textures and uses. The students sample the cheeses without knowing what they are and try and figure them out according to the descriptions and classifications. They also apply this knowledge when using these cheeses in the cooking that they do. To understand the classifications of cheese and how each one can be used in culinary arts. Plymouth Sue Sell Riverview MS Get The Facts About Soups And Sauce Day 1: Build background knowledge by reading and completing reading strategy study guide. Day 2: Food science experiment creaking sauce using three different methods. Day 3: Discuss what was learned both book content and experimentally. Day 4: Teacher demonstration. Day 5: Lab. Day 6: Evaluate lab. Students will be able to prepare a cheese sauce for a macaroni and cheese recipe. Port Edwards Prairie Farm Marissa Rebischke John Edwards HS Tammie Law Prairie Farm SD Wisconsin Cheese Students will taste a variety of WI cheeses and do comparisons. We will visit a local cheese factory and learn about career opportunities in dairy. Students will have a cooking lab showcasing a WI cheese. Cheese Testing During the unit on dairy, students will make a variety of dairy food products and explore the techniques of cooking with cheese. In this lesson they taste a variety of cheeses and describe them, then suggest uses based on flavor and texture. Finally, they choose one or two cheeses to use when preparing a cheese sauce for macaroni and cheese. Learn how cheese is made, careers in dairy and the variety of WI cheeses. Students will taste a variety of cheeses, describe their appearance, flavor and texture and describe possible food uses for each. Page 3 of 5
4 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE Racine Lara Coler Case HS Milk And Dairy Cheese Tasting Lab - How cheese is made. Different types of cheese and uses. How to store and serve cheese. History of cheese. Sanitation and safety precautions (Mold) etc. Danger zone food born illnesses. To understand the nutrients in cheese. To list the different types of cheese. To evaluate using the five senses. Racine Reedsville Rice Lake Ashlee Nelson William Horlick HS Wanda Mueller Reedsville HS Beth Unbehaun Rice Lake HS Don't Fear The Reeker! Culinary 2 - Students will learn about the process of Wisconsin cheese created in their own back yard, while sampling cheeses that they have never experienced before. Culinary 3 - Same as Culinary 2, yet these students will use some of the more exotic cheese to create a dish with a cheese of their choice. Soups And Sandwiches Students will study cheeses, then select the proper one for cooking (probably a soup). They will also choose one to pair with other fillings and bread in the sandwich unit. They will also have to consider which ones melt well. The Great Grilled Cheese Challenge Research, plan and develop recipe. Procure necessary supplies. Prepare product, judging, evaluation and marketing plan. Working in groups of four, students will research cheeses appropriate for use in a grilled cheese sandwich, as well as preparation techniques. Students will then create a recipe. Students will create and develop a marketing plan, prepare the product and present it to a panel of judges, who will score each one based on creative use of ingredients, the marketing plan and final product. Exploring the wide world of cheeses outside their comfort zone. To use proper selection for cooking and with other ingredients. To develop and create a recipe for a grilled cheese sandwich, which could be served in a bistro. Sheboygan Kate DeLong Sheboygan South HS Cheese Taste Test Look and discuss cheese chart in book. Sample (blind) different types of cheese -- ripened vs unripened. Record results and create a chart discussing the cheese appearance, texture and flavor Students will be able to identify characteristics of a ripened vs unripened cheese and chart the results. St Croix Falls Laurie Sabel St. Croix Falls SD Explore Variety Of Cheeses Tour cheese factory to see how cheese is produced. Sample variety of cheeses. Utilize sensory panel vocabulary to describe cheeses. Students will research and explain to class how each cheese is utilized, classification of cheese and to aged, semi-soft, hard, etc. Foods lab - preparation of cheese pretzels. Students will be aware of the cheese-making process. Students will analyze a variety of WI cheeses and report to class on utilization of cheese variety. Students will demonstrate proper cooking techniques with cheese. Stanley-Boyd Stevens Point Kari Thorpe Stanley-Boyd HS Kristen Lucas Stevens Point HS Fat - A Concentrated Energy Source Students will be able to identify fats, their sources, Students will examine food labels and identify the fats, list and categorize "good fat" and "bad fat". Students functions and related health concerns. will make enchilada's identifying the fat and create a low fat recipe. Wisconsin - The Wonderful World Of Cheese To introduce students to the wonderful world of Many students are familiar with the more popular cheeses (mozzarella, cheddar, Colby), but the less-famous cheese. cheeses are equally as desirable and versatile in recipes. Students eyes can be opened to the many varieties of cheese that are available as we taste-test and incorporate the lesser-known cheeses into the recipes. Tomah Rebekah Catalano Tomah HS The Cheesiest Cheese Challenge My World Cuisine Class will plan a culturally diverse meal from their selected country. Each dish prepared must incorporate cheese found and used in the country selected. The group which includes cheese in the most unique ways will win. Students will demonstrate awareness of culturally diverse foods. Tomah Kathy Pokorny Tomah HS Cheese Unit Students taste test different types and kinds of cheese, classify them into categories and make pizza and tacos. To taste different types of cheese and use cheese in a recipe. Two Rivers Lois Stapleton L. B. Clarke MS Super Nachos My 5th grade FCE classes study microwave safety. A quick and easy lab to follow up is "Super Nachos". Students learn to program the microwave to medium (50% power) and observe microwave safety rules to prepare a simple snack. Safe microwave cooking. Incorporating healthy snacks. Page 4 of 5
5 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE Wausau Wausau Deb Schweickhardt Wausau West HS Cindy Swope Wausau West HS Using Shaped Cheese For Children's Snacks Students will learn serving size for the age group in their child care class. They will use the cheese for a snack. Students will shop, taste, cut the snack shapes. Students will create a spreadsheet for cost, taste and take pictures for their portfolio. Foods Of Wi: Cheese Taste Testing Students do a unit of Foods from WI. Within the unit students learn about the history and development of cheese production in WI. Students taste-test and evaluate different WI cheese on appearance, taste and texture, determining what recipes or what foods each cheese would best accompany. Have students provide an interesting, nutritional snack at child care. Learn the history and importance of cheese making in Wisconsin. White Lake Deborah Stone White Lake SD Cheese Please! Students will make grilled cheese sandwiches... Discussion will center around nutritional value of cheese along with cooking principles (protein-heat at low temperature to avoid rubbery texture). In conjunction (and to combine with the dairy product theme), we will make fruit smoothies. Appreciation of cheese and principles of cheese cookery. Whitehall Whitehall Whitehall Whitehall Wisconsin Dells Delaine Stendahl Whitehall MS/HS Delaine Stendahl Whitehall MS/HS Delaine Stendahl Whitehall MS/HS Delaine Stendahl Whitehall MS/HS Debra Hamburg WI Dells HS Food Science And Nutrition Classes (2) Students are learning about dry and moist heat cookery of proteins. Teacher will demo preparing a chicken cordon bleu and students will replicate in their own lab. Students will use dry heat methods to prepare roulades. Students will correctly demonstrate dredging breading and preparing a crumbled protein food. "It's The Cheesiest" - Culinary II Class Students will prepare mac and cheese from scratch Students will learn the basics of béchamel sauce, prepare a cheese sauce and evaluate variations of mac and using a variety of preparation methods -- Stove top, cheese made with a variety of cooking methods. Students will then identify which cheeses best suit the baked, fried and evaluate each for sensory appeal. recipe. "Cheeseburger Challenge" - Culinary I Class Students will brainstorm and research various burger recipes to create an original burger that uses Wisconsin cheeses(s) They will prepare for an external panel of judges! A top team will be selected in each Culinary Arts I Class section. Sanitation Lab - 7th Grade (2 Classes) Students will explore food safety through the fightbac.org website. They will identify critical control points in preparation of their tacos and prepare tacos using the 4 C's. They will evaluate their use of the 4 C's. Artisan Cheese Of Wisconsin Cheesemaking in our state -- the process and tradition -- what do artisan cheeses taste like? Cow and goat cheese -- what it the difference? We have a "Farm to School" grant. I would like to incorporate this into the high school foods classes and possibly the 3rd grades. Students will create a burger that will please a panel of judges. Students will follow the 4 C's of food safety in preparing tacos. To expose students to real artisan cheese that they haven't tasted and to learn the cheesemaking process in Wisconsin. Wittenberg Susan Swinick Witt-Birn HS Creative Use Of Cheese Varieties In "Macaroni And Cheese" On days 1 and 2 the teacher will provide direct instruction on cheese varieties and how cheese is made, as well as the properties of pasta. Students will have an opportunity to sample cheese varieties. Student groups will collaborate to create recipes on Day 3. Day 4 will be the cooking lab where students will create their recipes and share with the entire class. After the lesson, the student will be able to apply knowledge of cheese varieties to create a unique macaroni and cheese dish. Page 5 of 5
6 Antigo HS Kris Fincher Here are some pictures from my Family Foods class using cheese. I purchased cheese with the grant money. We sampled several varieties in class. Students tried to guess the type of cheese using a work bank. Many were correct. Many were surprised at the unique taste of the varieties. Later in the week, we made recipes with various types of cheese.
7 Boyceville HS Laura Debee We used our $50 Wisconsin cheese grant to purchase ten different Wisconsin made cheeses. The students then participated in a cheese tasting, documenting their thoughts on the taste, texture, and smell of the cheeses.
8 Clear Lake High School Erika Zunker Chilton Students in cheese lab. Identify steps in making cheese. Taste and record reactions to twelve cheeses.
9 Patti Jo DeVillers West DePere MS Page 1 of 3 Kids Food Event Project Grades 6 8 Family and Consumer Sciences Project Description Students in grades 6, 7 and 8 Family and Consumer Sciences completed a community project that was displayed at the Kids' Food Event on Saturday, March 8, 2014 at the Childrens' Museum of Green Bay and at the KI Center Winter Farmers' Market. The emphasis was to show families how to prepare easy, kid friendly snacks, breakfasts and main entrees, utilizing Wisconsin cheese and whole grain bread produced by Great Harvest Bread in De Pere, Wisconsin. (Honey Whole Wheat & Tara's White/Wheat Swirl) The event was a partnership between LIVE 54218, The Childrens' Museum of Green Bay, United Health Care, Green Bay Botanical Gardens, YMCA, Brown County WIC, and others. Grade 6 Focus: The importance of dairy farmers The nutritional value of cheese The seal identification that indicates cheese is produced in Wisconsin How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly snacks Grade 7 Focus: The importance of buying locally produced products, with emphasis on Wisconsin cheese /Great Harvest Bread How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly breakfasts Grade 8 Focus: The importance of whole grains in the diet. "Brains on Grains" The seal identification that indicates a product is made from 100% whole grains How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly lunch/dinner entrees Requirements: Each grade will: Create a fold out poster board related to grade level focus, to be displayed at the event and Farmers' Market. Create kid friendly food samples, utilizing Wisconsin cheese and Great Harvest Bread. Pictures taken of created food products and informational specifics will be utilized in an electronic picture frame that will be displayed at the event on Saturday, March 8, the Great Harvest Bread booth and at Farmers' Market. Students in the pictures must have a parent release on file. All pictures should be labeled. Completion of individual and group rubric regarding this project.
10 West DePere MS Page 2 of 3 Wisconsin Standards for Family and Consumer Sciences: Content Area: CCLC/Career, Community and Life Connections Content Area: CCLC/Career, Community and Life Connections Standard: CCLC1: Students will integrate multiple life roles and responsibilities in family, work and community settings. CCLC1.a: Analyze strategies to manage multiple roles and responsibilities (i.e., individual, family, career, community and global). CCLC1.a.8.m: Identify the effects of social, economic and technological changes in society. CCLC1.b: Demonstrate transferable and employability skills in school, community and workplace settings. CCLC1.b.11.m: Demonstrate teamwork skills in school, community and part time jobs (i.e., clubs). Wisconsin Common Career and Technical Core Standards Content Area: 4C/Creativity, Critical Thinking, Communication and Collaboration 4C1.a: Develop original solutions, products and services to meet a given need. 4C1.a.5.m: Explain how a recently developed product or service fulfills a human need or desire.
11 West DePere MS Page 3 of 3
12 Edgar HS Kris Ledowitz The EatWisconsinCheese.com web site was an instrumental help in this project. In my Introduction to Culinary Arts class we first taste tested a variety of cheeses including Muenster, Blue, Gorgonzola, Swiss, Asiago, Provolone, Fontina, Gouda, Brie, Queso Blanco, and Feta, to name a few. We had our Chromebooks out and as we sampled each, used the web site to look up information on each. It was great. Then I asked the students to get into groups and select a recipe for the cheese they were assigned. Each group made a recipe and then shared the end products with the class. We loved it! Thanks so much for the opportunity.
13 Wilson Jr High School Ruth Slawik Page 1 of 2 Pizza buffet preparation that utilized the cheeses that were presented during the tasting session. Video: share_video_user Andrew cuts into a Margarita pizza his group made with fresh mozzarella cheese Bryce and Sam slice a pepperoni pizza that features Havarti cheese Hannah and Kelli prepare to serve a BBQ Bacon Pizza that is topped with WI Cheddar blend Kira, Robert and Emma put finishing Cheeseburger touches on their Garlic Chicken Pizza that was made with a blend of asiago and mozzarella
14 Wilson Jr High School Page 2 of 2 Brett, Alexis, Austin and Chris proudly display the fruit pizza they crafted on a bed of marscapone cheese. Justin, Tevin, Jordan and Connor used a cold pack garden vegetable spread from Pine River as the basis of the vegetable pizza they built on toasted tomato basil tortilla wraps JUST A NOTE: Our photos are not perfect, but we are very proud of them. Our photographer was Brett C, a cognitively challenged student from our class, with the assistance of his peer mentor Joe. The cheese tasting activity and pizza buffets were enjoyed by 75 ninth grade students in three sections of Food Exploration at Wilson Junior High School
15 Kromery MS Leah Klein Macaroni and Cheese Food Lab
16 Neenah MS Cynthia Riha s Page 1 of 2 The students at Neenah had a sandwich lab using real Wisconsin Cheese. They had fun learning how to recognize cheese made in Wisconsin, promoting their sandwich, and making the sandwich. Toasted cheese sandwiches made with bacon were very popular, but the winning sandwich was a homemade Pizza Pocket made with Wisconsin Provolone Cheese. The winning group received a certificate, fun beaded necklaces and of course some Wisconsin string cheese. From now on, the students and I will look out for the "little picture of the state of Wisconsin" on our cheese. The next page is the rubric I developed for the project.
17 Neenah MS Page 2 of 2 THE GREAT CHEESE SANDWICH CONTEST Directions: Select a grain, cheese and 1 other ingredient for this contest and list here: Kitchen # Name of Sandwich Grain (raisin bread, white bread, wheat bread, rye bread), Cheese (Swiss Cheese, American Cheese, Cheddar, etc.) Extra Ingredient (please check with Mrs. Riha if she will provide the ingredient, or you will need to bring it from home) You will prepare 1 sandwich for each cooking group, and 1 extra to be judged. Create an advertisement that promotes the health benefits of the cheese sandwich you created. Ads should be accurate and creative think of a catch slogan or logo. Think about how magazine, TV, or radio ads capture your attention. Use the handout, textbook, Internet, or information presented in the Dairy Product PowerPoint to help you create a poster using Pages, Keynote, Word or Other. Rubric Advertisement (Creative, Neat, Advertisement Technique, Accurate Nutrition Information) Sandwich (Appearance, Taste, Unique Flavors) Total =A = B 11= C 9-10 =D *ad tech = advertising technique easily identified by consumer (ex. band wagon, celebrity endorsement, snob appeal, plain folk appeal, stacking, confusion, branding, etc) WHO WILL BE THE BIG CHEESE?????????? Sponsored by the Wisconsin Milk Marketing Board
18 Plymouth HS Connie Lund The cheese unit is one that the students' enjoy. We live in an area of the state where cheese companies are abundant. Students are able to sample 12 cheeses that they don't know. They try and decipher what the cheese is or at least what category it comes from based on the descriptions they were given. After they have made their guesses, then we discuss them and I let them know what they were tasting. Most students discover that they really like a cheese that they may not have ever tried before. Some go and buy the cheese after this activity and will tell me about it later in the semester. Overall, this is one of the students' favorite part of the unit.
19 Rice Lake HS Beth Unbehaun Page 1 of 5 I had a contest in my Food for Teens class, which had sophomores through seniors. They had a blast with the contest. They needed to research and pick cheese(s), bread and accompaniments and present a half sandwich to each of the judges.
20 Rice Lake HS Page 2 of 5 Name Cheese Research Using the Milk Marketing Board of Wisconsin website. Answer the following questions. Read about the History of Wisconsin Cheese. Summarize what you read and put the important points in outline form, starting in Must include at least 10 facts/ important points Read through the eight steps on how cheese is made. You may watch the video as well. Put in your own words, the steps included in this process
21 Rice Lake HS Page 3 of Read through the information on Wisconsin Master Cheese Makers. Why would you like to select a cheese made by a Master Cheese Maker? Use the drop down menu, Select a type of cheese and a Cheese Maker. Read about the Cheese Maker and the cheese(s) they make, the company/cooperative. Summarize the information in the space below. Using the tabs on top of the page, Select the Cheese tab, then pull down to Cheese 101. Read Cheese 101 and write key point of the information you read under each of the categories Choosing Handling Cutting and Trimming Cooking Storage Freezing
22 Rice Lake HS Page 4 of 5 Under the Cheese tab, pull down to read Cheese varieties Cheesecyclopedia. Read through several categories/ varieties and find cheeses you would like to use in a grilled cheese sandwich. List and describe at least four (4) varieties When you find terms which need clarification, use the Cheese Glossary. Notes: Under the Recipes tab at the top of the page, pull down to the Grilled Cheese Academy. Listen to the video and slides of the 30 different sandwiches. Read through the topic below and make notes you will need when you create your sandwich for the Great Grilled Cheese Challenge. Cheese Tips Bread and Butter Tips Cooking Tips
23 Rice Lake HS Page 5 of 5 Names Create the "Best Grilled Cheese Sandwich" Name your sandwich Description of your sandwich Including bread, cheese(s), condiments Ingredients/ amounts for your sandwich Requirements: Two pieces of bread List of ingredients/amounts Do not exceed 3 kinds of cheese Directions for assembly Directions for cooking List of Ingredients: Be sure to include specifics and amounts Directions for assembly: Directions for cooking: How will it be served: List accompanying food items, including beverages, etc. On the back of this paper, draw the correct place setting, including table covering.
24 Tomah HS Rebekah Catalano Page 1 of 4
25 Tomah HS Page 2 of 4 You re so cheesy! Directions: Visit the Wisconsin Cheese website ( and click on the tab titled Cheese, then click the sub category Cheese Varieties Cheesecylopidia. Complete the remainder of this table for the 10 cheeses we sampled today. Name Origin Appearance Texture Flavor Type Serving?
26 Tomah HS Page 3 of 4 Name; The Cheesiest Challenge Goal: It is your goal to create the cheesiest dish of the class. How? First, start by thinking of a dish you have had that incorporates a lot of cheese. Second, see if you can spruce this recipe up by altering some ingredients so it is even cheesier. Lastly, create the dish and fill out this sheet. Name of Recipe: List the types of cheese this dish includes and indicate the type of cheese it is(blue, hard, semi hard, semisoft, fresh) : 1.) Type: 2.) Type: 3.) Type: 4.) Type: 5.) Type: Write a sentence that encompasses all aspects of your dish: Briefly write the steps of the cheese making process: What is a benefit of incorporating cheese into the diet? What is an adverse effect of incorporating cheese into the diet? Why should your group win this challenge?
27 Tomah HS Page 4 of 4 Cheesy Judging Sheet Directions: Rate each dish on the following criteria. Use the following grade scale: 1 poor 2 below average 3 average 4 above average 5 excellent Dish #1: Flavor Texture Creativity Cheesiness Overall, how was this dish? Dish #2: Flavor Texture Creativity Cheesiness Overall, how was this dish? Dish #3: Flavor Texture Creativity Cheesiness Overall, how was this dish? Dish #4: Flavor Texture Creativity Cheesiness Overall, how was this dish? Dish #5: Flavor Texture Creativity Cheesiness Overall, how was this dish?
28 Wausau West HS Cindy Swope We used all different kinds of WI cheese for cheese tasting. Students went around the room tasting all the different cheeses and charting their flavors and consistencies. Then students researched and developed recipes that would enhance and showcase the various flavors of cheese, with each group picking one of the recipes to prepare during lab the following week. It was a great success and something we hope to do again.
29 Whitehall MS/HS Delaine Stendahl Students in Family and Consumer Sciences 7 used cheese in their taco lab where they demonstrated proper food safety and sanitation with the 4 C's of food safety. All the cheeses we used were from Lynn Dairy in Lynn, WI.
30 WI Dells HS Debra Hamburg Our Foods Classes used the money to buy wonderful Artisan Cheeses from our own Carr Valley Cheese Store. I purchased cheese that the students had not ever tried and we had a taste test and a score guide, so they could be a judge for a day. We also watched a cheese making dvd and talked about our local cheese factories showing them the map of Wisconsin with all of them listed.
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Objectives: Students will identify fruits as part of a healthy diet. Students will sample fruits. Students will select favorite fruits. Students
Vegetarian Culinary Arts Courses 2018/2019 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 102. Introduction to Culinary Fundamentals VGCA 109. Professional Cooking: Soups, Sandwiches
Grade Levels: Middle School & High School Introductory Level National FCS Standards: Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous
Rules & Guidelines 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program and actively participating in the Food and Nutrition project.
Food and Nutrition Projects Exhibit Requirements for ALL Projects #459-487 Participants in foods will be required to have a notebook highlighting their experience with reports and photos for each activity.
Grade Levels: Middle School & High School Introductory Level National FCS Standards: Apply menu-planning principles to develop and modify menus. Prepare various meats using safe handling and preparation
Palo Pinto County 4-H Food Show 2016 Rules and Guidelines Date: Sunday, October 23, 2016 Location: Palo Pinto County Extension Office Time: 2:00 p.m. Entry Deadline: Friday, October 14, 2016 The Palo Pinto
4-H Food Preservation Proficiency OVERVIEW The 4-H Food Preservation Proficiency program helps you learn what you need to know about your 4-H project. Your project leader will assist you in setting and
4-H Food Show Brining Texas to the Table The theme for the 2014-2015 Food Show is Bringing Texas to the Table. This gives you an opportunity to pick your favorite dish which features Texas ingredients.
Four Goodness Sake: Lesson for Fourth Grade Purpose To help students develop awareness that food preferences and cooking styles may be based upon geographic, ethnic, and/or religious/family beliefs, but
Lesson Title: International Pie a Taste of the World Lesson Author: Mary Matthes (firstname.lastname@example.org), Cape Henlopen School District Lesson Description: Based on reading the book How to Make an Apple
SENIOR HIGH SCHOOL BASIC EDUCATION DEPARTMENT Holy Angel University #1 Holy Angel Avenue, Sto. Rosario, Angeles City Syllabus in Technical Vocational Livelihood Senior High School Grade 11 Home Economics
GN-000-26, CCNE: Texas Chili Cook-Off Client-centered nutrition education uses methods like group discussions and hands-on activities to engage participants in learning. This outline starts with a Snapshot
Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September
Plating Desserts Intro: Explain the quote You eat with your eyes first. Many responses will include the idea that if it looks good or is visually appealing on the plate then we will be more likely to eat
Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.
Volume 40 Foods & Cooking FCS Lesson Grade Level: Middle School Time Required: 3 days for 45-50 minute class periods National FCS Standards for Food Production and Services: 8.2 Demonstrate food safety
Cooking Demonstration: 1fresh fall salad Introduction The food that we eat supplies us with nutrients we need to grow and stay healthy. People in different countries eat different foods, but with the same
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
NE LESSON CODE GN-000-19 Let s Get Cooking: Cooking with Fruit LESSON DESCRIPTION This lesson includes a class discussion and a cooking video that shows participants how to prepare a banana bread recipe
Grade Levels: Middle School and High School Introductory Level National FCS Standards: Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand
Senior Food Contests These contests, with the exception of favorite foods, 4 for 6, 8 or 10 and Quick Fix Meals are available to all senior 4-H members (10-12grade) enrolled in the food & nutrition project
Grade 2: Nutrition Lesson 3: Using Your Sense of Taste Objectives: Students will identify the following tastes: sweet, salty, sour, and bitter (optional pungent). Students will create snacks that include
Grapes of Class 1 Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state? Goal: Students will investigate the differences between frozen,
HRI 225 Menu Planning & Dining Room Service Prerequisites None Course Description Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and
Snacks Healthy Making Now that youth have learned about strategies they can use to make healthy choices, they can apply them to choosing healthy snacks. For example: Understanding what serving sizes are
Basic Cooking Study Guide READ ONLINE Kitchen Cheat Sheet Guide On Basic Cooking Techniques - Here are awesome kitchen tools reference and basic guide chart to various cooking techniques. CTHSS Culinary
FOOD CONTESTS GUIDELINES FOR ALL FOODS CONTESTS Participants may enter: * one Food Preparation Contest * one Individual Mini-Meal Contest &/or one Team Mini-Meal Contest * one Outdoor Cookery Contest All
Promoting Whole Foods Whole Foods v Processed Foods: What s the Difference? Day 1: Intro: Show the following pictures side by side and discuss the below questions. Discuss: How would you define whole foods?
TOOLKIT #5 LESSON PLAN: Healthy Grocery Shopping 1 Shop for Healthy Groceries with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American Institute for Cancer
The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment
Western Technical College 10317111 Dining Room Theory Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours 18.00 An orientation to acceptable
Australian Tea Expo Table of Contents Overview... 2 Who will come?... 2 Why we want to host this event... 2 Location... 2 Event Location... 2 Location History... 2 Getting There... 2 Event Activities...
CA Date: 09/13/2018 HEALTH OCCUPATIONS CA Professional Baking and Pastries--AS Students apply the proper baking and pastry techniques and procedures to produce quality products. Students define basic baking
Leaving Certificate Applied Hotel Catering and Tourism Aims To help students develop competencies of a broad personal and vocational nature. To promote and develop social inclusion, teamwork, quality consciousness,
MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab
Jamie Oliver BTEC Home Cooking skills level 1 Year 10/11 BTEC Jamie Oliver Home cooking skills Unit 1 Unit title: Home cooking skills Credits needed 4 I credit for learning outcomes achievable in 10 hours
Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively
407575_Gr5_Less05_Layout 1 9/8/11 2:18 PM Page 79 Lesson 5 Bag a GO Lunch In this lesson, students will: 1. Set a goal to change a health-related behavior: eat the amount of food in one food group that
7 learning goals ARe YoU ReAdY to order? In this unit, you talk about food order in a restaurant ask for restaurant items read and write a restaurant review GET STARTED Read the unit title and learning
Cook Online Upgrading Pilot A Guide to Course Content Cooks prepare, season and cook soups, meats, fish, poultry, vegetables and desserts. They make sauces, gravies and salads. They perform some meat cutting,
INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made
How to Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply
SUPPLEMENTARY LESSON: EXTENSION OF FRUIT OR NOT? Classifying the Edible Parts of Plants After completing the lesson Fruit or Not? (page 23) students will have been introduced to one of the six edible parts
Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting and
2016 Uvalde County 4-H Food Show Perfect Saturday, November 7, 2015 2:00 pm Southwest Texas Junior College Matthew Student Center Entry Form will be due by Friday, October 23, 2014 Please email to email@example.com
Eco-Schools USA Sustainable Food Audit Learning Objectives Discuss the importance of health and nutrition and discover the impacts food can have on the body. Monitor their food choices, making healthier,
Volume 19 Nutrition & Wellness FCS Lesson MyPlate For additional FREE lesson plans go to enasco.com/fcs Grade Level: Middle School National FCS Standard: Apply various dietary guidelines in planning to
Chef Berry s Food Truck Challenge Synopsis: The gourmet food truck craze has hit many cities in North America. Food trucks have become so popular that there is even shows called EAT ST. and The Great Food
Nutrition Education and Activity LESSON PLAN Healthy Lunch for a Healthier Me Art Contest Teacher Lesson Plan & Activity Build Your Lunch the Healthy Way! Overview: Studies show that children who eat school
6th Annual South Regional Skills Competition CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice) PURPOSE OF THE CHALLENGE DURATION: 3.5 HOURS To evaluate each contestants
Transparency for Mobility in Tourism: transfer and making system of methods and instruments to improve the assessment, validation and recognition of learning outcomes and the transparency of qualifications
Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply put,
Youth Explore Trades Skills Make and Bake a Hand Stretched Neapolitan Pizza Description In this activity, students will make and bake Neapolitan-style pizza from scratch. The students will identify the
Culinary Arts 3 Semester 1 Course Review Unit 1: ServSafe Review This unit reviews current federal, state, and local food code & safety regulations for all food safety managers Standards Covered: 19.01
CCSD School Lunch Recipe Challenge- OFFICIAL RULES Introduction The CCSD School Lunch Recipe Challenge is an initiative to get to students and staff involved in creating new, healthier, and kid- approved
Name: Date: Prerequisite: Food Basics (FOD1010) Course Mark Criteria: Theory and Worksheets (20%) Test (30%) Lab Mark/Initials (50%) FOD 2180 VEGETABLES and FRUITS Description: Students learn about the
SkillsUSA ational Culinary Arts Contest Post Secondary June 21, 2017 Louisville, Kentucky The Post Secondary Culinary Arts Competition is a Market Basket format. 1. Competitors will receive a market basket
COURSE OUTLINE CERTIFIED MASTER CHEF COURSE NAME: PRE-REQUISITE FOR: PERIODS/WEEKS: Baking and Pastry Arts Theory Certified Master Chef 45 Hours online learning PREPARED AND/OR REVIEWED BY: Professor Micheal
Vegetarian Culinary Arts Courses 2016/2017 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,
Lesson Title: What s Cookin at Honey Creek? Subject: Texas History Grade level: 4th (includes 4 th grade TEKS, but can easily be adapted to 7th grade) Rationale or Purpose: This lesson introduces students
Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4436 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
JOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT Test Code: 4110 Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
December Lesson: Eat a Rainbow Goals: Students will learn the health benefits of consuming a diet rich in fruits and vegetables Students will learn that fruits and vegetables should fill half their plates
Using Standardized Recipes in Child Care Standardized recipes are essential tools for implementing the Child and Adult Care Food Program meal patterns. A standardized recipe identifies the exact amount
FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman firstname.lastname@example.org Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION
Youth Explore Trades Skills Cook Cooking Starches Description In this activity students will become familiar with the equipment used in cooking various starches (pasta, rice, potato) and will demonstrate
How to Nourish With sweet potatoes Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series
TOOLKIT #1 LESSON PLAN: Eat Powerful Plant Foods Bean and Veggie Enchiladas Eat powerful plant foods with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American
Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of
A Salty Solution Consider This! Why do road crews put salt on roads in the winter to keep them safe? The answer to the above question can be answered by studying how ice cream is made. How great is that?
CACM 131 CIC Approval: 09/22/2005 BOT APPROVAL: STATE APPROVAL: EFFECTIVE TERM: Fall 2006 SECTION I SAN DIEGO COMMUNITY COLLEGE DISTRICT MESA COLLEGE ASSOCIATE DEGREE COURSE OUTLINE SUBJECT AREA AND COURSE
Incorporating MyPlate in the Child Care Classroom Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute Course Objectives Participants will be able to: Explain basic strategies
Page 1 Ohio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It! Task Topic: Task Title: Teaching Message(s): Resources: Vegetables & Fruits Eating More Vegetables & Fruits: You
High School Lesson Plan Fruits and Vegetables Fear Factor Grades 9-12 I. Lesson Objectives: A. Students will explain the importance of fruits and vegetables for a healthy eating style. B. Students will
T H E B E S T V E G E TA B L E S & F R U I T S A R E T H E O N E S YO U L L E AT! LESSON 2 T H E B E S T V E G E TA B L E S & FRUITS ARE THE O N E S YO U L L E AT! Objectives for the lesson: 1. Explain
Lesson 4: Potatoes on MyPlate Instructor Notes Before beginning Lesson 4: Potatoes on MyPlate, the instructor should review the goal, objectives, and background information. Goal: Participants will learn
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
Food safety logo and look for lesson plans Hot and Cold Foods Temperatures Lesson Overview Lesson Participants: School nutrition assistants Type of Lesson: Short face-to-face training session Time Needed