Cooking TV Show Worksheets Bundle

These worksheets can be used for popular cooking shows like:

• Chopped (or Chopped Jr.)
• The Great Food Truck Race
• Beat Bobby Flay
• Guy's Grocery Games
• Top Chef
• Tournament of Champions

The questions on all worksheets are versatile in order to follow the format in almost any episode.

I use these for a Principles of Hospitality and Tourism class, but can be used for any Culinary Arts course or foods unit.

FREE BONUS Abbreviations and Measurements Crossword Puzzle!

*This product includes the worksheets to accompany the shows, not any video files. The shows are available to watch on a variety of platforms. Please ensure you can view and present this in your classroom before purchase.

This is the PDF Version, if you would like the Google versions CLICK HERE!

Also, check out this Culinary Arts Demonstration Worksheet!

TEKS Alignment:

Principles of Hospitality and Tourism TEKS:

(10)  The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to:

(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. The student is expected to:

(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. The student is expected to:

(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.