Newsletter for educators & Guidance Counselors
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CLASSROOM HANDOUTS
Food ID Handouts are ideal for use in your classroom. Items can be reproduced for classroom purposes only and cannot be altered for individual use. These Food ID Handouts are intellectual property of The Culinary Institute of America and from the pages of The Professional Chef®, 8th edition.
Click on a handout to download:
- Cephalopods (PDF 142 KB) – NEW
- Beef Loin (PDF 135 KB)
- Beef Chuck (PDF 140 KB)
- Flat Fish (PDF 153 KB)
- Bitter Salad Greens (PDF 161 KB)
- Soft-Shell Squash, Cucumber, and Eggplant (PDF 119 KB)
- Knives (PDF 703 KB)
- Herbs 2 (PDF 703 KB)
- Herbs (PDF 703 KB)
- Rice (PDF 703 KB)
- Molluskan Shellfish (PDF 703 KB)
- Tubers (PDF 703 KB)
- Cabbage (PDF 446 KB)
- Crustaceans (PDF 446 KB)
- Mushrooms (PDF 122 KB)
- Root Vegetables (PDF 446 KB)
Food ID Handouts are being provided to you as a courtesy of the Admissions Department.
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