CULINARY ARTS II GRADES EWING PUBLIC SCHOOLS 2099 Pennington Road Ewing, NJ 08618

Transcription

1 1 CULINARY ARTS II GRADES EWING PUBLIC SCHOOLS 2099 Pennington Road Ewing, NJ Board Approval Date: TBD Michael Nitti Produced by: John Kocubinski, Teacher Superintendent In accordance with The Ewing Public Schools Policy 2230, Course Guides, this curriculum has been reviewed and found to be in compliance with all policies and all affirmative action criteria.

2 2 Table of Contents Page Unit 1: Kitchen Basics (Chapters 1-4) 1 Unit 2: Culinary Basics (Chapters 5-8) 5 Unit 3: Culinary Application (Chapters 9-16) 9 Unit 4: Breads and Desserts (Chapters 17-19) 15 Unit 5: Latin America (Chapter 29) 19 Unit 6: Europe (Chapter 30) 22 Unit 7: Mediterranean Countries (Chapter 31) 26 Unit 8: Middle East and Africa (Chapter 32) 30 Unit 9: Asia (Chapter 33) 33 Unit 10: Overview of the United States (Chapters Taste of America) (Chapter 28) 37

3 1 Unit 1: Kitchen Basics (Chapters 1-4) [8-10 Days] Why Is This Unit Important? Keeping foods safe to eat and making the kitchen a safe place to work are keys to good health. Improper food handling can make you ill. Kitchen accidents can cause severe injuries. You can prevent both illness and accidents by following safety principles. Federal, state and local governments all play key roles in helping to keep the food supply safe. Local governments are in charge of sending health inspectors to visit food businesses. These inspectors make sure the businesses are following state health codes. The Big Ideas embedded in this unit are: Food safety is a global concern that every individual working in food service needs to take seriously. Accident prevention in the kitchen workplace can be achieved by learning how to create and maintain a safe working environment. Good workflow in the kitchen can help get the most amount of work completed with the least amount of effort. One of the most important kitchen tools is the knife and the manner in which they are used and cared for reflects the chef s characteristics. Enduring Understandings: Sanitation regulations dictate best practices that must be utilized in all food service industry and home applications. Following safe, sanitary, standard procedures yields successful results and forms a foundation for future undertakings in the kitchen. Success in the workplace requires understanding and adherence to industry protocols and standards of quality. Success in the workplace requires the knowledge of workplace systems and the ability to effectively manage and use resources, information & technology. The knowledge of knife skills and safety allows an individual to enhance and produce culinary dishes at a higher level of cooking. Utilizing the correct knife for specific culinary techniques allows for successful cuts on specific foods. When food is cut correctly, it allows for a visually appealing presentation of that specific food. Burns and fires, falls, cuts, electric shock and fires can be prevented. There are methods for extinguishing a grease fire. Improper personal and kitchen sanitation can lead to illness. Proper food handling techniques are necessary to prevent the spread of food borne illness. Essential Questions: What are three microorganisms other than bacteria that can cause food borne illness? What are the proper temperatures for serving hot and cold foods? For what groups of people does food borne illnesses pose the greatest risk?

4 2 Where does most of the food borne illness cases reported each year occur? What is the correct way to pick up and dispose of broken glass? What should be used to pull a shock victim away from an electrical source? What is meant by the flow of Food? What is the temperature for holding hot foods? What is a food-safety plan? What are the seven steps of HACCP? What are common types of fire hazards? What is a fire emergency plan? What is a work station? What does the term mise en place mean? Name five types of refrigeration equipment. Name five types of slicing, chopping and grinding equipment used for food preparation. What are the main parts of a knife? What are three basic cutting techniques? Identify the five general categories of hand tools. Acquired Knowledge: How most of the food borne illness cases reported each year occur in food service establishments. Washing your hands may be the most important step you can take to prevent the transmission of harmful bacteria. Color is not always an accurate indicator of doneness in meats. One out of every four hamburgers turns brown in the middle before it has reached a safe internal temperature. Cooking for a crowd or cooking outdoor meals requires extra measures to keep food safe to eat. Bacteria multiply rapidly at moderate temperatures. To prevent this, keep hot foods hot and cold foods cold. Knowledge of basic first aid will help you provide treatment to someone involved in a kitchen accident. A simple first aid kit kept in the kitchen should include items you need to treat minor injuries. Understand and identify fire hazards in the kitchen. Know how to control fires by using alarms and extinguishers. Design a fire emergency plan and understand the requirements of a well-managed plan. Acquired Skills: Identify the four steps to food safety when buying, preparing and storing food. Identify and demonstrate sanitation guidelines when handling food. Discuss the importance of using paper towels when wiping up meat and poultry juices. Demonstrate the hand-washing steps after handling raw meat, fish, poultry or eggs before touching other foods. Identify the sanitary procedures to use when preparing picnic foods. Identify the guidelines to help prevent chemical poisonings. Understand the kitchen work stations and work lines. Understand the kitchen work flow. Understand and demonstrate the use of food preparation and cooking equipment. Identify equipment for holding and serving food.

5 3 Identify parts of a knife, appropriate knife selection, handling knives, knife cuts and maintaining knives. Select hand tools and cookware for specific tasks. Major Assessments: Explore food safety and sanitation from production through consumption. Evaluate and understand the influence of science and technology on the development, productions and consumption of foods and related issues. Apply basic first aid measures. Complete chapter test (T/F, matching, multiple choice, essay questions) Instructional Material/Resources: Text: Introduction to Culinary Arts (Prentice Hall ISBN: ) Health/safety articles Instructional Strategies: Have the students develop slogans that relate to the cleanliness standards listed in the text. Have them use decorative writing and/or illustrations to put these slogans on signs to be posted around the classroom. Have students list five guidelines for preventing cross-contamination when preparing and storing foods. Have students write lists of 25 food and/or beverage items they would store to prepare for an emergency. Have students demonstrate proper techniques for wrapping foods for refrigerator and freezer storage. Ask them to discuss characteristics of appropriate wrapping materials and storage containers used in their demonstration. Technology: Online resources: - USDA Food and Nutrition Information Center of the National Agricultural Library: fnic.nal.usda.gov - USDA Food Safety and Inspection Service: fsis.usda.gov - International Food Information Council - Food Business News Accommodations/Modifications: Allow time for reflection Give simple directions and read them over with students Give students extra time to both answer and ask questions Make verbal instructions clear, short and to the point Encourage students to test their ideas Use concrete examples to introduce concepts Use repetition and drills spread over time

6 4 List of Applicable NJCCCS and Standards/CPIs Covered in this Unit: AG-FD.1,3,4 9.3.HT-RFB.2 Suggested Learning Experiences and Instructional Activities: Work in a group of four to research one type of food borne illness. Each group member should summarize a different one of the following aspects: cause, food sources, symptoms or prevention. Combine ideas to prepare a poster presentation for the rest of the class. Work in a group of four to write a skit to educate young children about different steps to food safety-clean, separate, cook or chill. Arrange to present your skits in an elementary school. Write a pamphlet listing simple first aid procedures for poisonings, cuts, burns, falls and electric shock. Discuss causes, symptoms and treatment of common food borne illnesses. Complete chapter review questions. Interdisciplinary Connections: While the Culinary Arts demand certain skill sets that have in the past been described as vocational, the cultural and economic impacts of the food and beverage industry today are significant and are infused with a demand for a knowledge base in business and management, microeconomics, literacy, nutrition and science, research and development and entrepreneurial concepts. Curriculum will be rich in science, English, math, art, history and world languages and will include the following curricular and extended curriculum highlights: Technology Literacy - Students will learn how to apply 21 st Century technology skills in their field of study for planning, managing, researching, promoting/marketing and running a business. Science students will learn basic information about essential nutrients and their functions in the body as well as known and hypothesized relationships between long-term diets and development of chronic diseases. Introduction to basic chemical, physical and microbiological aspects of food and the ways in which these sciences are integrated into the food industry. Course will examine technical and practical aspects involved in harvest, storage, manufacture, preservation, packaging, distribution and marketing of food products English - Coursework will involve writing across the curriculum, communications and cross-curricular activities. Math - Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control and computer applications History, arts and world languages Students will gain knowledge of world cuisine and cultures that will reinforce academics.

7 5 Unit 2: Culinary Basics (Chapters 5-8) [8-10 Days] Why Is This Unit Important? Not all people are chefs, but we are all eaters. Most of us need to learn how to follow a recipe at some point. To create dishes with good flavor, consistency and texture, the various ingredients must have a kind of relationship to one another. That ingredients have a relationship to each other in a recipe is an important concept. Cooking and baking are important processes of preparing food by applying heat, selecting, measuring and combining ingredients in an ordered procedure for producing safe and edible food. The Big Ideas embedded in this unit are: Selecting ingredients and equipment, organizing work and tracking food costs can all be made easier by following recipes. The five senses that humans comprise play an important role in identifying the food we are eating, and properly preparing. Seasoning are ingredients added to food to enhance the flavor and flavoring food or layering flavors is changing the food s original taste to create a pleasing combination of new experiences. Vital to a Chef s success is thorough and complete mise en place. These learned organizational and efficiency skills create confidence and quality in the Chef s work. Thinking and working as a team is the only way to succeed in the restaurant business. Cooking doesn t end at the pan a Chef must also master presentation skills because people eat first with their eyes. Any cooking method changes the way food looks and tastes. Enduring Understandings: Building upon introductory cooking skills, individuals are able to improve and advance their cooking techniques and knowledge. Culinary preparation is an art. Creating meals that meet the five meal planning techniques allows for a visually appealing culinary dish. How a meal is served allows for enhanced aesthetics and the enjoyment of particular dishes. The addition of sauces, herbs, and spices will create a culinary dish with flavor and appeal. Garnishing will enhance the visual appeal of a dish. The student will understand that special work stations, equipment, procedures and teamwork are essential to an efficient work environment. There will always be a need for culinary jobs however to be successful you must understand simple workplace elements. Being successful in the culinary job market is enhanced by studying culinary techniques. Essential Questions: How many quarts are in a gallon, pints in a quart, cups in a pint and fluid ounces in a cup? What is a standardized recipe?

8 6 How do you scale up a recipe? Can all recipes be scaled up or down? What are the five tastes our taste buds allow us to distinguish? What are three ways the flavor of food can be changed? What are the reasons chef s season foods? What is the difference between seasoning a food and flavoring a food? What are herbs? What are spices? What is a condiment? How and why would you toast nuts, seeds and spices? What is mise en place? How do you set up a work flow for a specific kitchen? What are three elements of effective communication in the kitchen? Give an example of verbal and nonverbal communication. What are the three basic rules for plate presentation? What is a symmetrical plate arrangement? What are the eight basic dry heat cooking methods? What is carryover cooking? How is heat transferred to food in a moist heat method? What are the four basic moist heat cooking methods? Acquired Knowledge: Learn how kitchens find recipes. Be able to read recipes and design a standardized recipe to suit a kitchen needs. Find the recipe yield based on the available ingredients. Explain the role of the five senses in tasting food. Understand how to describe the flavor of food. Understanding why foods are seasoned. Differentiating between seasoning and flavoring food. Identify different types of herbs and spices. Know the five tastes our tongue can distinguish. Understand the benefits of mise en place. Know how kitchen work can be accomplished by sequencing and simplifying work. Recognize the importance of listening carefully in the kitchen. Know the importance of controlling temperature for effective food presentation. Understand how dry heat affects food. Determine the doneness in food prepared by dry heat. Understand how moist heat affects food. Determine the doneness in foods prepared by moist heat and combination cooking methods. Acquired Skills: Understand the sections of a standardized recipe. Understanding measuring techniques. Scale up and down when converting recipes. Scale recipes by portion size. Identify the ways a food s flavor can be change. Identifying and using common seasoning ingredients.

9 7 Preparing and using aromatic combinations. Use condiments, nuts and seeds when preparing food. Create a basic mirepoix. Set up a work station. Organize kitchen work into tasks. Communicate effectively while receiving and giving criticism. Maintaining courteous and professional communications. Present foods, portion foods, while using texture, colors and shapes to create an effective presentation. Display the proper methods of using dry heat cooking methods when preparing foods. Display a variety of moist heat and combination cooking methods when preparing foods. Identify abbreviations and define cooking terms used in recipes. Measure liquids and dry ingredients and fats for use in recipes. Follow recipes to prepare foods. Major Assessments: Explore food management from production through consumption. Evaluate and understand the influence of science and technology on the development, productions and consumption of foods. Culinary labs demonstrating the understanding of kitchen equipment and tools. Build food budgets and food costs for culinary lab and food offerings. Complete chapter test (T/F, matching, multiple choice, essay questions) Instructional Materials: Text: Introduction to Culinary Arts (Prentice Hall ISBN: ) US Food Service catalog and invoicing Accommodations/Modifications: Allow time for reflection Give simple directions and read them over with students Give students extra time to both answer and ask questions Make verbal instructions clear, short and to the point Encourage students to test their ideas Use concrete examples to introduce concepts Use repetition and drills spread over time Technology: Online resources: - Better Business Bureaus complaints related to food service - My Plate Food Business News List of Applicable NJCCS Standards/CPI: 9.3.HT-RFB MN-HSE.1,2

10 8 Suggested Learning Experiences and Instructional Activities: Vocabulary: Learning key terms associated with the chapters. Nutrition Connection: nutrition information related to the chapter content. Safety Alert: Important safety information related to the chapter content. Career and Pathways: What careers are associated with food and nutrition and how to pursue that particular career? Lab: Prepare varying food corresponding to the chapter content. Interdisciplinary Connections: While the Culinary Arts demand certain skill sets that have in the past been described as vocational, the cultural and economic impacts of the food and beverage industry today are significant and are infused with a demand for a knowledge base in business and management, microeconomics, literacy, nutrition and science, research and development and entrepreneurial concepts. Curriculum will be rich in science, English, math, art, history and world languages and will include the following curricular and extended curriculum highlights: Technology Literacy - Students will learn how to apply 21 st Century technology skills in their field of study for planning, managing, researching, promoting/marketing and running a business. Science students will learn basic information about essential nutrients and their functions in the body as well as known and hypothesized relationships between long-term diets and development of chronic diseases. Introduction to basic chemical, physical and microbiological aspects of food and the ways in which these sciences are integrated into the food industry. Course will examine technical and practical aspects involved in harvest, storage, manufacture, preservation, packaging, distribution and marketing of food products English - Coursework will involve writing across the curriculum, communications and cross-curricular activities. Math - Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control and computer applications History, arts and world languages Students will gain knowledge of world cuisine and cultures that will reinforce academics.

11 9 Unit 3: Culinary Applications (Chapters 9-16) [10-14 Days] Why Is This Unit Important? Cereals are the major staple foods for people throughout the world. This is because they are easy to grow and store. They are also low in cost and have high energy value. Most vegetables are fairly low in cost and calories. Vegetables are versatile enough to use in any menu. They can be served raw or cooked to add color, flavor, texture and nutrients to meals. They are also good choices for between-meal snacks. They can be purchased fresh, canned, frozen and dried. Fresh, canned, frozen and dried fruits add flavor, color and texture contracts to meals. They are generally nutritious and low in calories, so they are good choices for desserts and snacks. Fruits can be eaten raw or cooked. Eggs are one of the most versatile and nutritious food sources. They can be prepared in many ways. Because eggs are easy to digest, they can be served to people at nearly all stages of the life cycle. Many meal managers choose the meat course first when planning menus. Meat dishes should be tender, flavorful and attractive. The word poultry describes any domesticated bird. Chicken, turkey, goose and duck are the types to poultry most commonly eaten in the United States. At one time, chicken and turkey were only eaten on special occasions, but today they are part of everyday meals. Commercial fishers in the United States catch several billions fish each year for food. However, the U.S. is a smaller consumer of fish and fish products compared with other countries. Salads, casseroles and soups add versatility to menus. They may be served as the main course or as an accompaniment to a meal. These combination dishes are nutritious as well as economical. They include a variety of ingredients and preparing them can be a way to use leftovers. The Big Ideas embedded in this unit are: Ingredient selection demands a high level of attention, skill and responsibility. The history of any cuisine always rest upon a grain, rice in Asia, wheat throughout the Mediterranean, and corn in the Americas. Today chefs have the opportunity to work with farmers in their own communities to provide guests with vegetables that are locally grown and in season. Working with seasonal fruits and vegetables offer rich flavors and vibrant colors. Cooking meats properly is a balancing act that requires the right cooking method to the cut of meat. Poultry is like a blank canvas, inviting the chef to explore new flavors and textures from cuisines around the world.

12 10 Enduring Understandings: Planning and preparing meals on a budget for a wide range of people with a variety of dietary needs can help an individual at home and/or in the work place. Preparing different dishes with meats, poultry, and fish will allow for a variety of necessary protein in the daily diet. Food is one of the most basic elements necessary to human beings and must be properly prepared and handled for human health and wellness. Whole grains are an important part of a healthy diet. A wide variety of grain products are available, including whole grains, flour, pastas, cereals, breads, granola etc. There are significant nutritional differences between whole wheat and white (bleached and enriched) flour. Vegetables should be included in a healthy diet. Nutrients can be lost during improper cooking. Different forms of vegetables are available in the market. Vegetables come from different parts of plants. Fruits are identified according to certain characteristics. Fruits have a great nutritional contribution to the diet. Fruits may be prepared and served several ways. The student will understand that egg dishes can be prepared in many different ways. There are several different cooking methods for poultry. Poultry is sold in many different forms. Safe cooking temperatures for poultry are important. Special handling and sanitation techniques are needed to avoid food borne illness when working with poultry. Meat is available in many different forms. There are preferential cooking methods depending on the type and cut of meat. The package label contains valuable information about the contents of the meat. Different meats have different safe cooking temperatures. Special handling and sanitation techniques are needed to avoid food borne illness when working with meats. Essential Questions: How do whole grain cereals differ from refined cereals? What are two factors that affect the cost of cereal products? How can the cooking time of whole grain cereals be shortened? What is the best type of potato for making mashed potatoes? How can vegetable cooking liquids be used? When are fresh fruits the least expensive? What should consumers look for when buying frozen fruits? What is a general guideline for using canned fruits in baked products? How can you prevent milk from curdling during cooking? Describe the difference between ripened and unripened cheeses. How are soufflés similar to puffy omelets? How long can you store fresh eggs in the refrigerator? Describe the color and fat of high-quality beef. What are the most common grades of beef sold in retail stores? What is the recommended internal temperature for cooked poultry?

13 11 Why should a large bird be trussed before roasting? List four signs of quality for purchasing fresh fish. What are deveined shrimp? What are three main parts of a salad? How does bouillon differ from a consommé? Acquired Knowledge: Grains are made into a wide variety of nutritious economical food products. Principles of starch cookery must be followed when preparing grain foods to obtain desired characteristics. Knowing how to buy and store different forms of vegetables may encourage you to keep more of these nutritious foods on hand. Being able to use a numbers of methods to cook vegetables will help add variety and interest to meals. Selecting fruits carefully and storing them properly will help maintain their quality. Fruits can be prepared with a variety of cooking methods to add flavor, color and nutrients to meals. Dairy products include a range of foods made from milk, all of which require careful storage to prevent spoilage. Care must be taken when cooking dairy products to ensure desirable results. Eggs serve a wide range of functions as ingredients in recipes. You can use a variety of methods to prepare eggs for meals throughout the day. Recognizing quality characteristics and factors that affect cost per serving can help you select meat cuts that fit your menus and your budget. Being familiar with principles and methods of cooking meats will allow you to prepare meats that are tender and flavorful. Knowing how to select and store poultry will allow you include it as a frequent protein source in meals. Knowing how to choose fish and shellfish will help consumers get their money s worth when buying seafood. Knowing how to choose and assemble ingredients to prepare salads, casseroles and soups allows meal managers to add nutrition and variety to their menu plans. Acquired Skills: List a variety of cereal products. Describe how heat and liquids affect starches. Prepare cooked breakfast cereals, rice and pasta. Explain how to properly select and store vegetables. Identify methods for cooking vegetables. Describe food science principles for cooking vegetables. Prepare vegetables, preserving their colors, textures, flavors and nutrients. Describe how to properly select and store fruits. Identify the principles and methods of cooking fruit. Prepare fruits, preserving their color, textures, flavors and nutrients. List factors affecting the selection of dairy products. Describe guidelines for preventing adverse reactions when cooking with dairy products. Prepare a variety of dishes using milk, cream, cheese and other dairy products. List factors affecting the selection of eggs.

14 12 Describe the principles and methods for cooking eggs. Cook eggs correctly for breakfast menus and use eggs as ingredients in other foods. List factors affecting the selection of meats. Describe how to properly store meats to maintain their quality. Prepare meats by moist and dry cooking methods. Describe the principles and methods for cooking meat. List tips for buying poultry. Describe how to properly store poultry to maintain its quality. Describe the principles and cooking methods for poultry. Prepare poultry by moist and dry cooking methods. List factors affecting the selection of fish and shellfish. Describe how to properly store fish to maintain its quality. Describe the principles and methods for cooking fish and shellfish. Prepare fish by moist and dry cooking methods. Explain how to prepare salad ingredients and assemble a salad. List the basic ingredients in a casserole. Prepare nutritious salads, casseroles and stock-based soups. Distinguish among herbs, spices and blends. Major Assessments: Explore food management from production through consumption. Have students design their perfect kitchen understanding materials, budgets and function. Evaluate and understand the influence of science and technology on the development, productions and consumption of foods. Culinary labs demonstrating the understanding of kitchen equipment and tools. Build food budgets and food costs for culinary lab and food offerings. Complete chapter test (T/F, matching, multiple choice, essay questions) Instructional Materials: Text: Introduction to Culinary Arts (Prentice Hall ISBN: ) US Food Service catalog and invoicing. Accommodations/Modifications: Allow time for reflection Give simple directions and read them over with students Give students extra time to both answer and ask questions Make verbal instructions clear, short and to the point Encourage students to test their ideas Use concrete examples to introduce concepts Use repetition and drills spread over time Technology: Online resources: - Allrecipes - Yummy

15 13 - US Food Service - Sysco Food Service Food Business News List of Applicable NJCCS Standards/CPI: AG.1,2,3,4,5, AG-ANI.1,2,3, AG-FD.1,2,3, AG-NR.1,2,3, AG-PL.3 Suggested Learning Experiences and Instructional Activities: Vocabulary: Learning key terms associated with the chapters. Nutrition Connection: nutrition information related to the chapter content. Safety Alert: Important safety information related to the chapter content. Career and Pathways: What careers are associated with food and nutrition and how to pursue that particular career? Lab: Prepare varying food corresponding to the chapter content. Costing/budgeting recipes for group events. Increasing and decreasing recipe measurements to adjust yield. Investigate menu planning and the advantages of cycle menus. Create catering menus that can be used for district events. Visit schools and/or invite speakers from post-secondary schools to discuss college and career opportunities. Interdisciplinary Connections: While the Culinary Arts demand certain skill sets that have in the past been described as vocational, the cultural and economic impacts of the food and beverage industry today are significant and are infused with a demand for a knowledge base in business and management, microeconomics, literacy, nutrition and science, research and development and entrepreneurial concepts. Curriculum will be rich in science, English, math, art, history and world languages and will include the following curricular and extended curriculum highlights: Technology Literacy - Students will learn how to apply 21 st Century technology skills in their field of study for planning, managing, researching, promoting/marketing and running a business. Science students will learn basic information about essential nutrients and their functions in the body as well as known and hypothesized relationships between long-term diets and development of chronic diseases. Introduction to basic chemical, physical and microbiological aspects of food and the ways in which these sciences are integrated into the food industry. Course will examine technical and practical aspects involved in harvest, storage, manufacture, preservation, packaging, distribution and marketing of food products English - Coursework will involve writing across the curriculum, communications and cross-curricular activities. Math - Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating

16 budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control and computer applications History, arts and world languages Students will gain knowledge of world cuisine and cultures that will reinforce academics. 14

17 15 Unit 4: Breads and Desserts (Chapters 17-19) [5-7 Days] Why Is This Unit Important? Much of a baker s art and craft involves simple tools. Learning to become a successful baker requires developing a great deal of manual skill using these tools. For example, a pastry bag is nothing more than a cone-shaped piece of fabric or plastic, open at both ends. Although its construction is simple and no operating manual is required to understand how it works, hours of practice are necessary to become skilled at using a pastry bag. At the other extreme are large machines such as floor-model mixers, ovens of many types and dough-handling equipment such as molders, dividers and sheeters. The Big Ideas embedded in this unit are: The ingredients and techniques used in the bakeshop are incredibly versatile. The challenge is to use them properly and get the most perfect result. Four simple ingredients, yeast, flour, water, and salt have created an incredible array of bread, rolls, and pastries. Once you understand how chocolate behaves and you master a few simple skills, it is one of the most rewarding types of specialty work in the pastry shop. A simple mixture of eggs, cream, and sugar can be stirred into a smooth sauce, baked into a silken custard, lightened to make a mousse, or frozen to make ice cream. Enduring Understandings: Each ingredient has a specific purpose. Different mixing methods are used to produce quick bread products and success is dependent upon proper technique. Addition/substitution of certain ingredients can increase the nutritional value of quick breads. Specific conditions and techniques are necessary for yeast fermentation Kneading is essential for the development of gluten to occur. A variety of yeast bread products can be prepared Yeast breads can contribute nutritional value in a healthy diet. Different preparation techniques are used for different types of cookies. Cookies are classified according to the shaping and baking directions of the recipe. Sugar based products should be eaten in moderation. There are different types of chocolates and candies. Essential Questions: What are the important safety and sanitation practices for purchasing and handling bakeshop equipment? Why are enriched dough products more tender than lean dough products? What happens when a crust forms during the baking process? How do baking soda and baking powder differ? Why is the well method used more often than the creaming method? What are the four basic ingredients used for both cookies and cakes? What are the steps in making a choux paste?

18 16 What are the principal types of mixers and attachments? What are the principal types of dough-handling equipment used in bakeshops? What are four principle types of ovens used in the bakeshop? Acquired Knowledge: Identify good sanitation practices for purchasing and handling bakeshop equipment. Identifying bakeshop ingredients and their functions. Identify and using bakeshop equipment. Understanding formulas used in the bakeshop. Identify the basic types of yeast dough. Identifying the basic ingredients, mixing and baking methods of muffins and quick breads. Identifying various types of chocolates. Identifying the basic ingredients of cookies and cakes. Identify the principle pieces of large equipment used in baking and pastry making and indicate their uses. Identify the principle pans, containers and molds used in baking and pastry making and indicate their uses. Identify the principal hand tools used in baking and pastry making and indicate their uses. Identify other important pieces of equipment used in baking and pastry making and indicate their uses. Acquired Skills: Know the important safety and sanitation practices for purchasing and handling bakeshop equipment. Dividing and pre-shaping the dough. Shaping breads, rolls and pastries. Baking breads, rolls and pastries. Evaluating the quality of yeast breads. Mixing and baking of methods for yeast dough and quick breads. Working with chocolate and making ganache. Making cookies, cakes and icings. Assembling pies and tarts. Making pastries using a choux paste. Understand the principal types of mixers and attachments. Describe the principal types of dough-handling equipment used in bakeshops. Identify the four principle types of ovens used in the bakeshop. Major Assessments: Explore food management from production through consumption. Evaluate and understand the influence of science and technology on the development, productions and consumption of foods. Students will conduct a research assignment on a major kitchen appliance. Culinary labs demonstrating the understanding of kitchen equipment and tools. Build food budgets and food costs for culinary lab and food offerings. Complete chapter test (T/F, matching, multiple choice, essay questions)

19 17 Instructional Materials: Text: Introduction to Culinary Arts (Prentice Hall ISBN: ) Text: Professional Baking (Wiley) US Food Service catalog Accommodations/Modifications: Allow time for reflection Give simple directions and read them over with students Give students extra time to both answer and ask questions Make verbal instructions clear, short and to the point Encourage students to test their ideas Use concrete examples to introduce concepts Use repetition and drills spread over time Technology: Online resources: - Allrecipes - Yummy - US Food Service - Sysco Food Service Wiley Professional Baking Companion Site Food Business News List of Applicable NJCCS Standards/CPI: AG-FD HT-RFB.2,5,7,9 Suggested Learning Experiences and Instructional Activities: Vocabulary: Learning key terms associated with the chapters. Nutrition Connection: nutrition information related to the chapter content. Safety Alert: Important safety information related to the chapter content. Career and Pathways: What careers are associated with food and nutrition and how to pursue that particular career? Lab: Prepare varying food corresponding to the chapter content. Become familiar with the use of several hand tools and equipment outlined in this unit. Costing/budgeting recipes for group events. Increasing and decreasing recipe measurements to adjust yield. Create catering menus that can be used for district events. Practice using equipment and refine techniques to later use in competitions. Visit schools and/or invite speakers from post-secondary schools to discuss college and career opportunities.

20 18 Interdisciplinary Connections: While the Culinary Arts demand certain skill sets that have in the past been described as vocational, the cultural and economic impacts of the food and beverage industry today are significant and are infused with a demand for a knowledge base in business and management, microeconomics, literacy, nutrition and science, research and development and entrepreneurial concepts. Curriculum will be rich in science, English, math, art, history and world languages and will include the following curricular and extended curriculum highlights: Technology Literacy - Students will learn how to apply 21 st Century technology skills in their field of study for planning, managing, researching, promoting/marketing and running a business. Science students will learn basic information about essential nutrients and their functions in the body as well as known and hypothesized relationships between long-term diets and development of chronic diseases. Introduction to basic chemical, physical and microbiological aspects of food and the ways in which these sciences are integrated into the food industry. Course will examine technical and practical aspects involved in harvest, storage, manufacture, preservation, packaging, distribution and marketing of food products English - Coursework will involve writing across the curriculum, communications and cross-curricular activities. Math - Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control and computer applications History, arts and world languages Students will gain knowledge of world cuisine and cultures that will reinforce academics.

21 19 Unit 5: Latin America (Chapter 29) [6-8 Days] Why Is This Unit Important? The food customs of Latin America are rich and varied. They reflect the culture, climate and geography of each country. The ancient Aztecs and Spanish Conquistadores influenced Mexico. The foods of Peru reflect ancient Inca civilization. The foods of Argentina are an unusual mixture of European influences and native foods grown in the rich soil. The foods of Brazil reflect strong African and Portuguese heritage. For the most part, the cuisines of Latin America are healthful. Latin America is expansive and diverse, but one thing is for certain - its food is robust, flavorful and always inventive. The Big Ideas embedded in this unit are: Gaining knowledge of regional foods produces a better understanding and awareness of different world wide cultures and traditions. Understanding the culture and traditions of different regions and countries and preparing foods native to those regions and countries allows us to realize that a common connection of all people is food. Most of our food and preparations are intertwined both regionally and globally. Enduring Understandings: Understand that of all the Latin American countries, Mexico is the most familiar to the people of the United States. Understand that more than half of Mexico s people are farmers and corn is Mexico s major crop. Both geography and climate have affected food customs in Mexico. Understand that Mexicans usually do not eat vegetables plain. Instead, they add them to casseroles and use them as garnishes for other dishes. Mexican meal patterns differ somewhat from those of the United States. Families with ample incomes often eat four meals a day. South American cuisine combines influences of native tribes with those of the Spanish, Portuguese and Africans. The cuisines of Argentina and Uruguay are exceptions to the plant-based cuisine typical of most of Latin America. Essential Questions: How have climate and geography affected Mexican food customs? How do Mexican meal patterns differ somewhat from the United States? What is a tortilla and how is it made? What is Mexico s main meal called? What foods are usually served at this meal? What has been the staple food of the Peruvian people since the days of the Inca? How did the Inca preserve this food? What are the three cultures that form the basis of the Brazilian culture? What is the name of the Peruvian national dish made with meat and beans? How does the freeze-drying process used by the Inca compare with the commercial freeze-drying done today?

22 20 Acquired Knowledge: Students will discuss the number of people who have influenced the development of South American culture. Students will know and discuss the varied geography of South America. Students will compare/contrast the gauchos of Argentina with the cowboys of the western United States. Students will describe the mixture of Brazilian culture. Students will know that corn has formed the basis of Mexican cuisine since the days of the Aztec civilization. Students will describe the items they would want in a first-aid kit to take with them to other countries. Students will know the contributions the Aztecs and Spanish made to the Mexican cuisine. Acquired Skills: Demonstrate the cooking methods for empanadas (turnovers) and tortillas de maize (corn pancakes). Read and identify a list of 10 popular ingredients you might opt to include in a Mexican entrée such as tacos or burritos. Be sure to specify the quantity of each ingredient you would use. Explain how adding or eliminating certain ingredients affects the nutritional value of Mexican entrees. Identify the staple ingredients in Mexican cuisine. Identify the Mexican vegetables that are common in the United States. Describe cultural factors that have affected the food customs of Mexico and South America. Read and identify what holiday in the United States falls at the same time of year as the Day of the Dead. Explain how Mexican meal patterns differ somewhat from those of the United States. Read and explain how geography has affected the cuisine of Chile. Identify the foods served during Mexico s main meal. On a map of Mexico, identify areas in which fish would play a main part in the diet and areas in which beef would be more prevalent. Read and list the staple foods of Argentina, Chile, Peru, Ecuador and Colombia. Benchmark or Major Assessments (Quizzes, Tests, Projects, Performance Tasks): Preassessments to determine readiness, prior knowledge, interest and learning profile Discussions Homework Project: Visit the Mexico Online website. Navigate the site and related links to find information about Mexican tourist destination of your choice. Investigate lodging, tours, restaurants and activities in your chosen city to plan a four-day, three night vacation. Compile your findings into a form of a travel itinerary. Investigate how the celebration of Mardi Gras in the United States compares with the celebration of Carnival in Brazil. Share your findings in a class discussion. Complete chapter test (T/F, multiple choice, matching, essay questions) Teacher observation/anecdotal notes Participation

23 21 Instructional Materials/Strategies: Text: Guide to Good Food (Goodheart-Wilcox, Inc., 2012) International Recipes: recipes.kaboose.com/international-recipes.html Instructional Strategies: Discuss with students how the Aztecs and the Spaniards contributed to Mexican cuisine. Demonstrate for students how peppers can be cleaned and skinned. Ask students what Mexican foods they have eaten. Accommodations and Extensions (Special Education, ELL, Gifted Learners): Allow time for reflection Give simple directions and read them over with students Give students extra time to both answer and ask questions Make verbal instructions clear, short and to the point Encourage students to test their ideas Use concrete examples to introduce concepts Use repetition and drills spread over time List of Applicable NJCCS/CPIs: A.(1).1,2, 4 Suggested Learning Experiences: Work with a partner to find popular ingredients you might opt to include in a Mexican entrée such as tacos or burritos. Be sure to specify the quantity of each ingredient you would use. Use the internet to find information to create a bar graph for each ingredient. Illustrate the calorie, total fat, sodium and fiber content of each ingredient. Use the bar graphs to create nutritional profiles of three combinations of ingredients. Note how adding or eliminating certain ingredients affects the nutritional value of Mexican entrees. Write a research report comparing the lifestyle and conquest of the Mexican Aztec civilization with that of the South American Incan Empire. Work in a small group to choose a specific aspect of a Latin American country on which you want to focus a presentation. Your group should download images and then use them for a presentation to create a power point to present to the class. Make a chart comparing the ingredients of Mexican tamales, Peruvian tamales, Argentine humitas and Brazilian abara. Assemble a Latin American food glossary of all the italicized terms from the chapter. Write a definition based on chapter information

24 22 Unit 6: Europe (Chapter 30) [6-8 Days] Why Is This Unit Important? Europe is the second smallest continent in terms of land area. Despite its small size, it is one of the most heavily populated continents. Nearly one-fifth of the world s people live in Europe. Each European country has a unique cuisine, but some common diet patterns emerge. The diets of Northern European countries include a variety of fruits, vegetables and breads. However, meals in these countries tend to center around the meat, fish, poultry, or game. Dairy products also play an important role in many Northern European cuisines. Rich desserts are popular in these cuisines, too. Together, these characteristics describe a diet that tends to be high in fat. To include Northern European foods in a healthful diet, choose generous portions of vegetable and grain dishes. Limit portion sizes of meat and dairy foods. Select fruits for dessert often. The Big Ideas embedded in this unit are: Gaining knowledge of regional foods produces a better understanding and awareness of different world wide cultures and traditions. Understanding the culture and traditions of different regions and countries and preparing foods native to those regions and countries allows us to realize that a common connection of all people is food. Most of our food and preparations are intertwined both regionally and globally. Enduring Understandings: Much of the land on the British Isles is suitable for growing crops and raising livestock. Wheat, oats and barley are the key grains grown in the British Isles. Understand regional dishes as well as national specialties are common in Europe. Understand that culture and traditions have shaped diverse meal patterns in the European countries. Identify food customs of the British Isles, France, Germany and the Scandinavian countries. Understand the people of the British Isles share a common ancestry and culture. Due to geographic isolation, however, each region of the British Isles has separate customs and traditions. Understand in France, food and wines are an important part of daily life. In many parts of France, cooks buy food fresh each day and they take great pride in selecting it. Understand German culture and cuisine developed with more unity than German politics. Common heritage and ingredients have led to the origin of dishes that are liked throughout Germany. However Germany has many regional dishes. Understand that Scandinavian cuisine includes the countries of Denmark, Norway, Sweden and Finland. Many Scandinavians make their living in the large fishing industries found in all four countries. The basic diets of the Danes, Norwegians, Swedes and Finns are all rather plain and hearty. However, preparation and serving methods differ.