Cooking TV Show Worksheets Bundle

Cooking TV Show Worksheets Bundle

This can be used to help 6th-12th graders, higher education, adult education, and homeschool students.

Included: PDF

You can use these worksheets for cooking programs such as Get Chopped(or) Chopped Jr.Episode Great Food Truck RaceEpisode Bobby Flay is the bestThis episode is available in English Guy’s Grocery GamesEpisode. All worksheets can be used to answer questions that are not necessarily related to the episode’s format.

They are useful for Principles of Hospitality and Tourism, but they can also be used in any Culinary Arts class or unit.

Free Bonus Abbreviations and Measurements Crossword Puzzle

*This product includes the worksheets to accompany the shows only, not any videos. You can watch the shows on many platforms. Before purchasing, please ensure that you have the ability to view it and present it in your classroom.

This is also a great resource. Culinary Arts Demonstration Sheet!

Alignment for TEKS

Principles of Hospitality and Tourism:

(10)  The student demonstrates research skills applicable to the hospitality and tourism industry. Expectations of the student are:

(A)  develop technical vocabulary of the hospitality and tourism industry;

(C)  identify local and regional trends and issues in the hospitality and tourism industry.

Culinary Arts TEKS

(13)  The student understands the use of technical knowledge and skills required to pursue careers in the restaurant food service industry, including knowledge of design, operation, and maintenance of technological systems. It is expected that the student:

(A)  define job-specific technical vocabulary;

(B)  analyze customer comments to formulate improvements in services and products and training of staff;

(C)  detail ways to achieve high rates of customer satisfaction;

(E)  demonstrate technical skills used in producing quality food service.

(15)  The student evaluates and determines equipment, ingredients, and procedures in a professional food setting. It is expected that the student:

(A)  identify the role of mise en place;

(B)  identify and use large and small equipment in the professional food service setting;

(C)  identify the types of knives and proper usage in a commercial kitchen;

(D)  demonstrate proper knife safety, handling, cleaning, and storage;

(E)  differentiate between different types of produce and identify factors such as grading, purchasing, storage, and usage;

(F)  differentiate between dry goods and identify factors such as purchasing and storage;

(G)  differentiate between proteins and identify factors such as types, grades, purchasing, and storage;

(H)  describe the methods of cooking, including dry heat, moist heat, and combination heat; and

(I)  differentiate between common baking methods and identify common ingredients used in baking.


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