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Shogun Hospitality and Nutrition
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Shogun Hospitality and Nutrition
Home
About Chef Zakro
Safety and Sanitation
Nutrition
Diabetes Information
Weight Loss
High Blood Pressure
Protein
Portion Sizes
Food Allergies
Vegan Diets
Sleep
Dairy Nutrition
Food and Health Newsletters
Food Service Math
Basic Knife Cuts
Cooking Methods
Breakfast
Stocks, Sauces and Soups Basics
Dairy
Herbs and Spices
Fruits and Vegetables
Garde Manger
Grains
Grains Basics
Rice
Pasta
Proteins
Baking
Baking Science
Biscuit Method
Cookies
Muffin Method
Yeast Breads
Baking Math
Pastry Tips
Chocolate
Ratios and Recipes
Culinary Ratios
Recipes
Front of the House
CAFE
Features
50 Minute Classroom
Forward Thinking In Education
Guest Speakers
Flavor Pairings
Meet the Growers
American Regional Cuisine
Anglo-Asian California Cuisine
Appalachian Southern Cuisine
Central Farmlands and Cities Cuisine
Chesapeake Bay Shore Cuisine
Hawaiian Cuisine
Louisiana Cuisine
Mexican Border Cuisine
Mid-Atlantic Cuisine
New England Cuisine
New York City Cuisine
Pacific Northwest Cuisine
Plantation Cuisine
Rocky Mountain and Great Basin Cuisine
South Florida and Puerto Rican Cuisine
Western and Central Ranchlands Cuisine
International Cuisine
British Cuisine
Caribbean Cuisine
Chinese Cuisine
Eastern European Cuisine
French Cuisine
German Cuisine
Greek Cuisine
Iberian Cuisine
Indian Cuisine
Italian Cuisine
Japanese Cuisine
Mexican Cuisine
Middle Eastern Cuisine
North African Cuisine
Russian Cuisine
Scandinavian Cuisine
South American Cuisine
Southeast Asian Cuisine
Food Science
Hotel Managment
Ritz-Carlton Leadership Benchmarks
Moderinist Cuisine
Motivation
Business Trends
Resources
Websites
Books
Student Work Examples
Edgren High School
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Home
About Chef Zakro
Safety and Sanitation
Nutrition
Diabetes Information
Weight Loss
High Blood Pressure
Protein
Portion Sizes
Food Allergies
Vegan Diets
Sleep
Dairy Nutrition
Food and Health Newsletters
Food Service Math
Basic Knife Cuts
Cooking Methods
Breakfast
Stocks, Sauces and Soups Basics
Dairy
Herbs and Spices
Fruits and Vegetables
Garde Manger
Grains
Grains Basics
Rice
Pasta
Proteins
Baking
Baking Science
Biscuit Method
Cookies
Muffin Method
Yeast Breads
Baking Math
Pastry Tips
Chocolate
Ratios and Recipes
Culinary Ratios
Recipes
Front of the House
CAFE
Features
50 Minute Classroom
Forward Thinking In Education
Guest Speakers
Flavor Pairings
Meet the Growers
American Regional Cuisine
Anglo-Asian California Cuisine
Appalachian Southern Cuisine
Central Farmlands and Cities Cuisine
Chesapeake Bay Shore Cuisine
Hawaiian Cuisine
Louisiana Cuisine
Mexican Border Cuisine
Mid-Atlantic Cuisine
New England Cuisine
New York City Cuisine
Pacific Northwest Cuisine
Plantation Cuisine
Rocky Mountain and Great Basin Cuisine
South Florida and Puerto Rican Cuisine
Western and Central Ranchlands Cuisine
International Cuisine
British Cuisine
Caribbean Cuisine
Chinese Cuisine
Eastern European Cuisine
French Cuisine
German Cuisine
Greek Cuisine
Iberian Cuisine
Indian Cuisine
Italian Cuisine
Japanese Cuisine
Mexican Cuisine
Middle Eastern Cuisine
North African Cuisine
Russian Cuisine
Scandinavian Cuisine
South American Cuisine
Southeast Asian Cuisine
Food Science
Hotel Managment
Ritz-Carlton Leadership Benchmarks
Moderinist Cuisine
Motivation
Business Trends
Resources
Websites
Books
Student Work Examples
Edgren High School
Edgren MHS
Culinary Arts
#19004 IC CA 1A STUDENT EDIT 21 Sep 18 Cooking Techniques Presentation
Roasting Oven Roasting Dry Heat- No Added Fat Natural Juices turn into Steam Good for different types of Food
#19004 IC CA 3A STUDENT EDIT 25 Sep 18 Cooking Techniques Presentation
Braising Dry & moist heat cooking methods Brown/ sear then half-submerged simmer Consider for meat’s tougher cuts
#19004 IC CA 2B STUDENT EDIT 18 Sep 18 Cooking Technique Presentation_
Basic Cooking Techniques 18 Sep 18 2B Culinary Class Edgren MHS
#19007 IC CA Simple Breakfast Eggs Q and A - Docs to Slides
EMHS Culinary Simple Breakfast Q&A Eggs
#19007 IC CA Simple Breakfast Starches Q and A - Docs to Slides
EMHS Culinary Simple Breakfast Q&A Starches and Grains
#19007 IC CA Simple Breakfast Meat Q and A - Docs to Slides
EMHS Culinary Simple Breakfast Q&A Meat
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