{"product_id":"hs-culinary-arts-saut-ing-and-pan-frying-techniques-phenomena-based-lesson-presentation","title":"Sautéing \u0026 Pan-Frying Techniques Phenomena-Based Lesson: The Week the Chicken Went Pale: A Sauté Station Log Presentation | Culinary Arts | Grades 9–12","description":"\u003cp\u003eThis is the student-facing slide presentation that introduces the phenomenon, walks the class through observations and driving questions, and frames the evidence students will use for the \u003cstrong\u003ePhenomena-Based Lesson\u003c\/strong\u003e in the Culinary Arts (grades 9–12) chapter \u003cstrong\u003eSautéing \u0026amp; Pan-Frying Techniques\u003c\/strong\u003e, built around the phenomenon \u003cstrong\u003eThe Week the Chicken Went Pale: A Sauté Station Log\u003c\/strong\u003e. It is sold separately from the other two parts of the set.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete the set:\u003c\/strong\u003e \u003ca href=\"\/products\/hs-culinary-arts-saut-ing-and-pan-frying-techniques-phenomena-based-lesson-discussion-guide\"\u003eSautéing \u0026amp; Pan-Frying Techniques Phenomena-Based Lesson: The Week the Chicken Went Pale: A Sauté Station Log Teacher Discussion Guide\u003c\/a\u003e; \u003ca href=\"\/products\/hs-culinary-arts-saut-ing-and-pan-frying-techniques-phenomena-based-lesson-student-response-sheet\"\u003eSautéing \u0026amp; Pan-Frying Techniques Phenomena-Based Lesson: The Week the Chicken Went Pale: A Sauté Station Log Student Response Sheet\u003c\/a\u003e. \u003cstrong\u003eScaffolded version:\u003c\/strong\u003e \u003ca href=\"\/products\/hs-culinary-arts-saut-ing-and-pan-frying-techniques-scaffolded-phenomena-based-lesson-presentation\"\u003eSautéing \u0026amp; Pan-Frying Techniques Scaffolded Phenomena-Based Lesson: The Week the Chicken Stayed Pale: A Kitchen Log Presentation\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's inside:\u003c\/strong\u003e Student Slide Show (editable .pptx + PDF, 11 slides).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStandards:\u003c\/strong\u003e Aligned to Career \u0026amp; Technical Education (CTE) program-of-study competencies for Hospitality \u0026amp; Tourism — restaurants and food\/beverage services, with embedded academic literacy and career-readiness skills.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eResource type:\u003c\/strong\u003e Phenomena-Based Lesson – Presentation. \u003cstrong\u003eFormat:\u003c\/strong\u003e editable Microsoft PowerPoint file plus a ready-to-print PDF.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassroom use:\u003c\/strong\u003e Open with the phenomenon slide show, let students record ideas on the response sheet, and lead the discussion with the teacher guide. Built for Culinary Arts, grades 9–12.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFormat note:\u003c\/strong\u003e These files are delivered in Microsoft Office formats (Word and\/or PowerPoint). If you open a worksheet that includes tables in Apple Pages or another non-Microsoft app, table formatting may not display correctly. For best results, use Microsoft Word or PowerPoint (or upload the file to Google Docs). If you run into any formatting issues, contact us and we can send a PDF version.\u003c\/p\u003e","brand":"ConnectEd Market","offers":[{"title":"Default Title","offer_id":67956901642539,"sku":null,"price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/4836\/6891\/files\/hs-culinary-arts-saut-ing-and-pan-frying-techniques-phenomena-based-lesson-presentation-cover-v2.jpg?v=1793404523","url":"https:\/\/connectedmarket.net\/products\/hs-culinary-arts-saut-ing-and-pan-frying-techniques-phenomena-based-lesson-presentation","provider":"ConnectEd Market","version":"1.0","type":"link"}