CULINARY MANAGEMENT (347)

Transcription

1 DESCRIPTION Students will receive additinal training fr career pprtunities in Culinary Arts and the Hspitality Industry. Students will have the pprtunity t learn and practice safety and sanitatin prcedures, and maintain fd service equipment. Students will perfrm quantity fd preparatin as it relates t catering, bakery, restaurant, hspitality, and quick service business peratins. Greater emphasis will be placed n emplyment skills, management peratins, and business and marketing practices. This curse will strengthen cmprehensin f cncepts and standards utlined in Sciences, Technlgy, Engineering and Math (STEM) educatin. Student leadership and cmpetitive events (FCCLA) may be integrated int this curse. Ttal Test Questins: 54 Levels: Units f Credit: 1.0 Prerequisites: Fd and Nutritin I & II STANDARDS, OBJECTIVES, AND INDICATORS STANDARD 1 6% f Exam Cntent STUDENTS WILL IDENTIFY KNIVES AND FOOD SERVICE EQUIPMENT FUNCTION, PROPER USE AND CARE. (STEM TECHNOLOGY, ENGINEERING, MATH) Objective 1: Objective 2: Objective 3: Objective 4: Objective 5: STANDARD 2 Identify types f knives, understand their prper use and care, and demnstrate prper knife safety. 1. Types f knives, including chef, bning, paring, serrated 2. Prper hld, sharpening, wash and strage Identify cmmn small ware fd preparatin equipment, and hw it is t be safely used and cleaned. (i.e. knives, mandline, piping tls, parisian scp, scales) Identify cmmn fd preparatin and service equipment and hw it is t be safely used and cleaned (e.g., cnvectin ven, cnventinal ven, cmmercial dishwasher/sanitizer, ice machine, stand mixer, deep fat fryer, prfer, steam table, htel pans, sheet pans, chafing dishes). Identify and demnstrate different knife cuts, including: 1. Batnnet 1/4 x 1/4 x 2-3 inch 2. Julienne 1/8 x 1/8 x 1-2 inch, fine julienne- 1/16 x 1/16 x 1-2 inch 3. Brunise 1/8 x 1/8 x 1/8 inch 4. Dice, small 1/4 x 1/4 x 1/4 inch; medium 1/2 x 1/2 x 1/2 inch; large 3/4 x 3/4 x 3/4 inch 5. Chiffnade stack leaves, rll and slice int thin shreds 6. Diagnal cut n a 45 degree angle 7. Rndelle als called cin cut 8. Mince - t cut r chp int very small pieces 9. Chp - t cut int unifrm size when shape is nt imprtant Identify the purpse f mise en place. 1. Mise en place (t put in place): rganizing equipment and preparing ingredients (measuring, ding knife cuts) befre yu begin cking. 12% f Exam Cntent Page 1 f 25

2 STUDENTS WILL DISCUSS THE IMPORTANCE OF SANITATION AND FOOD SAFETY IN THE FLOW OF FOOD. APPLY BASIC WORKPLACE SAFETY AND FIRST-AID PROCEDURES. (STEM SCIENCE) Objective 1: Objective 2: Objective 3: Identify the steps in the flw f fd, including purchasing, receiving, strage, preparatin, cking, hlding (ht/cld), cling, reheating, and serving. 1. Explain the purpse f the Hazard Analysis Critical Cntrl Pint (HACCP) system (i.e., t ensure keeping fd safe thrugh a system f identifying and mnitring critical cntrl pints). 2. Discuss methds f purchasing, receiving, and strage. 3. Purchase frm an apprved reputable vendr. 4. FIFO (first-in first-ut) rule (i.e., the fd that has been in the hlding area the lngest will be used first). 5. Refrigeratr and freezer temperatures (refrigeratr: 41 F r lwer; freezer: 0 F r lwer). 6. Stre fd and cleaning supplies separately. Identify standards f persnal grming and hygiene. 1. Establish and fllw prcedures t prevent human cntaminatin (e.g., fd handler permit requirements). 2. Identify business standards fr persnal hygiene. Wash hands with sap and warm water (minimum 20 secnds) and dry with single-use paper twel. Wash hands after using the restrm, sneezing, cughing, r tuching face r hair. Wash hands befre and after handling raw meat, pultry, and eggs. Single-use glves must be used fr nly ne task (such as wrking with readyt-eat fd r with raw animal fd), used fr n ther purpse, and discarded when damaged r siled, r when interruptins ccur in the peratin. Wear bandages and glves r ther prtective barriers ver any cuts r pen sres. Anyne preparing fd must wear hair restraints such as hats, hair cverings r nets, beard restraints, and clthing t effectively keep their hair frm cntacting expsed fd. All fd preparatin wrkers must wear clean attire, this may include chef cats and/r aprns; bacteria frm dirty attire culd cntaminate fd. Any activity invlving eating, drinking r chewing gum needs t ccur in a designated area away frm fd preparatin areas. When tasting fd, use a clean spn nly nce. Identify prper sanitatin techniques used with tls, equipment, and surfaces. 1. Discuss three-cmpartment sink dishwashing and the rder used when washing and sanitizing dishes (i.e., rinse and scrape, wash, rinse, sanitize and air dry). 2. Cntainers fr string and mixing fd are stred upside dwn. 3. Differentiate between crss-cntact and crss-cntaminatin. Crss-cntact happens when ne fd cntaining allergens cmes in cntact with a surface r fd, thereby psing a hazard fr persns having that allergy Page 2 f 25

3 Objective 4: Crss-cntaminatin is the human transfer f pathgens frm ne surface r fd t anther. Identify the factrs cntributing t fd-brne cntaminatin, illness, and preventin strategies. 1. Discuss general cncepts f fd-brne illness. Fd-brne illness results frm eating fds cntaminated with pathgens. General cnditins fr bacterial grwth include fd, acidity, time, temperature, xygen, misture (FAT TOM). Cntaminated fd des nt always have an ff dr r flavr, s it may lk and smell nrmal. 2. Three types f fd cntaminatin hazards. Physical - hair, glass, metal shards, fingernails. Chemical - cleaning supplies and pesticides. Bilgical - harmful micr-rganisms (pathgens) 3. Identify the fur types f pathgen cntaminants Bacteria - tiny single cell micr-rganism including Salmnella and E-cli. Viruses - simple rganism respnsible fr majrity f fdbrne illness - Nrvirus and Hepatitis A. Parasites - rganism that must live in r n a hst t survive ie. Giardia Fungi - spre prducing rganism including yeast and mld. Typically, visible n spiled fd. 4. Fd-brne illness symptms that exclude a wrker frm handling fd include the fllwing: Sre thrat with fever Jaundice Diarrhea Vmiting Open and infected sres Fd handlers need t be symptm-free fr 24 hurs befre handling fd. 5. Discuss preventin strategies. A large majrity f fdbrne illness can be prevented by aviding crss cntaminatin. When in dubt, thrw it ut. D nt taste r use. Dn t use bulging cans. Frequently clean and sanitize wrk surfaces (i.e., cunters). Clean and sanitize cutting bards, dishes, tls, etc., after preparing each fd item, r every fur hurs f cntinuus use. All TCS fds need t be cvered and stred in the refrigeratr with a label including a use-by date. Fd shuld be stred in the refrigeratr accrding t the final cking temperature. Place ready-t-eat (RTE) fds n tp and animal prducts tward the bttm accrding t cking temperature. Never place cked fd n a plate which has previusly held raw meat, pultry r seafd withut first cleaning and sanitizing the plate. 6. Fd shuld nt be in the Danger Zne (the temperature range f F), fr lnger than 4 hurs ttal frm start f preparatin Page 3 f 25

4 Objective 5: 7. Discuss the imprtance f cking t prper temperatures internal fd temps; be sure t use a clean and sanitized thermmeter. Seafd, prk, beef, veal, lamb 145 F Grund meats (prk, beef, veal, lamb) and eggs 155 F All Pultry (whle r grund) 165 F Reheat temp 165 F (fr a minimum f 15 secnds) 8. Discuss the imprtance f cling and reheating fds t the crrect temperature fr the crrect amunt f time using prper equipment. Keep ht fds ht and cld fds cld. (Hld ht 135 F and abve. Cld 41 F r lwer.) Thrughly cl ht fds. Fd needs t be cled belw 70 F within tw hurs and belw 41 F within fur mre hurs. Methds include ice water baths, ice paddles, and dividing large amunts f leftvers in small, shallw, cvered cntainers fr quick cling. Stre fds in the refrigeratr and freezer s that the cl air can circulate t keep fd safe. Dn t cver shelves r vercrwd. Bring sauces, sups etc. t a bil when reheating; heat ther TCS leftvers t 165 F (fr a minimum f 15 secnds). 9. Discuss hw t safely thaw fds, including in the refrigeratr, under cld running water, in the micrwave, r as part f the cking prcess. Never defrst at rm temperature. If thawing fd in the micrwave, ck immediately. Students will identify safe wrk practices. 1. Identify cmmn wrkplace/fd service injuries/ accidents and their preventin. Burns/scalds Cuts/scrapes Breaks Strains/sprains and cntusins Fires Chemicals Ingested Inhaled Burns 2. Identify basic first-aid prcedures Chking: treat with the Heimlich (abdminal thrust) D nt interfere if the victim is cughing frcefully with a partial airway bstructin Treating a burn: First degree burn cl with cld water Secnd degree burn sak in cl water r cld cmpress Third degree burn cver lsely with a dry, sterile clth; seek medical help Treat sprains, strains and cntusins with RICE (rest, ice, cmpressin and elevatin). Cuts fr severe wunds, apply direct pressure. Allergic reactins: Page 4 f 25

5 Causes are generally ne f the main 8 allergens (i.e., fish, shellfish, sy, wheat, peanuts, tree nuts, dairy and eggs); custmers must be made aware f any f these ingredients in fd. Symptms include itching, swelling, hives, respiratry difficulties, rash and headache. Fr chemical accidents, see SDS (Safety Data Sheets) fr treatment recmmendatins STANDARD 3 9% f Exam Cntent STUDENTS WILL APPLY MATH CONCEPTS AS THEY APPLY TO COST CONTROL INCLUDING PURCHASING, PORTION CONTROL, AP/EP, AND MENU COSTING. (STEM MATH) ( erials/technique_f_the_quarter/techniques-calculatins.pdf) Objective 1: Objective 2: Objective 3: Objective 4: STANDARD 4 Identify factrs in cntrlling fd csts. 1. Mnitr the purchasing, receiving, strage, and prductin as it pertains t spilage, theft, preparatin, waste, service/emplyee training, and frecasted sales Calculating fd cst by unit and prtin 1. Unit cst Ttal price f item number f units = cst per unit 2. Prtin r serving cst Ttal cst by the number f prtins = cst per prtin r serving. Identify cncepts f purchasing fd t cntrl expenses. 1. Purchasing prepared and prcessed fd items increases prduct csts 2. Purchasing raw increases labr csts As Purchased (AP) is the prduct befre any trimming, cutting, r cking. Edible Prtin (EP) is the prduct after it has be trimmed r cut. Percent Yield is percentage f fd lst due t cutting, trimming, r cking. Edible Prtin (EP) As Purchased (AP) = Percentage Yield Edible Prtin (EP) Percentage Yield = As Purchased (AP) As Purchased (AP) Percentage Yield = Edible Prtin (EP) Calculating menu pricing 1. Fd Cst Percentage: the percentage f sales an peratin budgets t spend n fd prducts. Example: If yur fd cst percentage is 30% f the menu price, the additinal 70% cvers prfit and expenses such as labr, rent, utilities, equipment, and insurance. Industry standard fd cst percentage ranges 28-35%. Cst Per Prtin Fd Cst Percentage = Menu Price 5% f Exam Cntent STUDENTS WILL APPLY NUTRITIONAL GUIDELINES TO MENU DEVELOPMENT. (STEM SCIENCE, MATH) Objective 1: Cnsider the nutritinal needs f individuals, including the fllwing: Page 5 f 25

6 Objective 2: STANDARD 5 1. Fd guidance systems (i.e., MyPlate, U.S. Dietary Guidelines) 2. Fd allergies and intlerances Cmmn fd allergens: eggs, milk, nuts, sy, wheat, and seafd Fd allergies prduce histamine when a particular fd is eaten. Intlerances is the bdies inability t prcess r breakdwn. 3. Nutritinal cnsideratins: Carbhydrates: 50-60% f calries (4 cal. per gram), Fiber Prtein: 15-20% f calries (4 cal. per gram) Lipids/fats: n mre than 30% f calries (9 cal. per gram) Explre menus, different menu types, keys in menu planning and pricing. 1. Types f menus Static, fixed Still r unchanging Cycle Nn-cmmercial segment Market Fd available in the market Examples f menus frm all categries Table d hte/prix Fixe Cmplete meal at ne price Banquet, buffet A la Carte All items priced and rdered separately Califrnia All items ffered all day 2. Building a menu: Basic menu layut and rganizatin Fd descriptins and phts Themes, clrs and fnts Menu planning: Cnsider target market Analyze cmpetitin Create a theme Current trends Nutritinal cntent Variety and balance Pricing Fd availability Staff skills level Labr cst 3. Menu Pricing Cvers cst f fd, labr, additinal perating csts, perceived value, revenue, and cmpetitin. Pricing psychlgy - dd cent, pricing by the unce 3% f Exam Cntent STUDENTS WILL BE ABLE TO DEFINE MARKETING AND IDENTIFY THE APPLICATIONS OF MARKETING PRINCIPLES IN THE FOOD INDUSTRY. (STEM ENGINEERING) Page 6 f 25

7 Objective 1: Objective 2: Define marketing. 1. Marketing: The actin r business f prmting and selling prducts r services. Applicatin f principles used t market. 1. Marketing principles and prcesses: Market envirnment and target market Lcatin Ppulatin Demgraphics Marketing strategies: Public relatins Prmtins, Advertising, Direct Marketing Websites, scial media and Rewards r lyalty prgrams Cmmunity utreach Trends Fd trucks Farm t table, surce lcal ingredients STANDARD 6 14% f Exam Cntent STUDENTS WILL DEMONSTRATE KNOWLEDGE OF VARIOUS BREAKFAST FOODS INCLUDING EGGS, MEATS, DAIRY AND BREAKFAST BREADS. (STEM SCIENCE) Objective 1: Discuss the selectin and preparatin f eggs. 1. There are several characteristics t cnsider when purchasing eggs. 2. Grade r quality, this decreases with age. Grades: AA, A, B 3. Size (is determined by weight per dzen) Largest t smallest; Jumb, Extra Large, Large, Medium, Small and Peewee. Standard recipes use large eggs ( apprx. 2 z. per egg) and that is the size that shuld be used unless therwise stated. 4. Purchase frm Fresh- sld still in shell, r pled (in a cntainer r bag) Frzen- High quality fresh, whle eggs that are pasteurized and frzen. Fr use in scrambled eggs, r ther dishes that call fr beaten eggs. Dried- mixed with water befre use, suitable mstly fr baked gds and cmmercial use 5. Clr- Shell clr is determined by the type f chicken that lays it. It is nt an indicatr f taste r nutritin. 6. Eggs can be prepared many ways. Fried/sautéed- ver lw-medium heat Sunny-side up: ylk is unbrken, egg is nt flipped during cking, the white is firm, ylk is runny Basted: a type f sunny side up in which the white is cked by spning ht butter ver the egg while frying, r adding a little water t the pan/grill and cvering the egg t steam it. Over-easy: egg is turned ver while cking, allwing the white t ck, while keeping the ylk runny Page 7 f 25

8 Objective 2: Over-medium: similar t ver easy but cked a little lnger resulting in a slightly cked and thickened ylk Over-hard: Egg is flipped while cking and the egg is cked thrugh s the white and ylk are bth firm Scrambled: made with whle r egg whites, that are brken and whisk until well blended with milk r cream if desired, cked ver lw/medium heat while gently stirring, remve frm heat while still slightly creamy Omelets begin with scrambled eggs and filled with vegetables, cheese and/r meats flded- cmmn French: cked while pan is cnstantly shaken t keep them light and fluffy, tightly rlled nt a plate and then cut s the filling can be spned in Frittata: pen faced melets f Spanish rigin, the hearty fillings are mixed directly int the eggs, cked n the stve and transferred t ven r briler t finish cking thrugh, cut int wedges fr serving. Pached: best t use very fresh eggs that will hld their shape, eggs are remved frm the shell and cked in gently simmering water, white shuld be firm and ylks runny Simmered in shell, t the desired dneness, cl under running water t stp carry ver cking and prevent ver cking which can cause rubbery and disclred eggs Sft: simmered 4-6 minutes Hard: simmered fr minutes Baked Shirred: Usually prepared in individual ramekins which can be lined r partially filled and ften tpped with grated cheese, fresh herbs r a sauce. The whites shuld be set while the ylks are sft and creamy. Quiche: an egg custard and fillings baked in a crust Identify meats cmmnly used fr breakfast and their preparatin. 1. Breakfast meat tends t be spicy r highly flavred Bacn: brined and cld smked prk belly Ham: Traditinally it is made frm a hgs hind leg, but nw is ften made frm anther primal cuts. The meat ges thrugh a curing r brining prcess. Sausage: Grund meat, ften prk but any ther meat and smetimes vegetables can and are used, it is seasned and usually stuffed in a casing. The casing helps t hld in misture. Fresh sausage is the kind mst ften used fr breakfast. Canadian style bacn: bneless prk lin, that has been trimmed, brined and smked Others meats that are cmmnly served fr breakfast Smked r cured fish Small sirlin steak Prk chp Chpped crned beef, r rast turkey r beef used fr making hash 2. The best way t ck breakfast meat is n a lw temperature t avid ver cking Page 8 f 25

9 Objective 3: Objective 4: 3. Mst breakfast meats can be pan fried sme like bacn can be cked in the ven when a large quantity is needed. Discuss the use and preparatin f milk/dairy prducts used in breakfast fds. 1. Milk is a ppular beverage and it is an imprtant ingredient in many recipes. Pasteurizatin: the prcess f heating milk t destry pathgens. Hmgenizatin: the prcess in which the fat particles in milk are reduced in size and dispersed thrughut the liquid Fresh milk is labeled and sld by fat cntent; skim, 1%, 2% and whle (4%) Cream is added t many breakfast beverages, cereal and ther dished. Cream is als labeled and sld by fat cntent Half and half= 10-18% fat Light cream= 18-30% fat Regular whipping cream= 30-36% fat Heavy cream: has at least 36% fat Cultured dairy is made by adding specific bacterial cultures t fluid dairy prducts. The bacteria cnvert the milk sugar t lactic acid. The acid retards grwth f undesirable micrrganisms. The lactic acid gives these prduct tang, bdy and unique flavrs. Buttermilk Sur cream Creme fraiche Ygurt Butter is prduced by agitating cream. Regular cmpsitin is 80% fat, 16% water, 2-4% slids (prtein, lactse etc.) Sweet: n salt added Salted: 1.7% the additin f salt increases the amunt f time it can be stred and enhances flavr Eurpean: 80-86% fat, n salt added, usually made frm cultured cream Whipped: increased vlume and spreadability, des g rancid faster than ther butter Clarified: water and slids remved, t increase the smking pint Cheese Fresh/unripened: cream cheese, marscarpne, mzzarella, ques axaca, rictta Sft: brie bursin, camembert, taleggi Semi-sft: cabrales, fntina, grgnzla, guda, havarti, jack, prvlne Firm: cheddar, emmenthaler, gruyere, jarlsberg, mancheg Hard: asiag, parmesan, rman Prcessed cheese: American, cheese spread, canned cheese Identify cmmn breakfast breads, and cereals and their use. 1. Breads Ready-made breads: many breads that are cmmnly served fr breakfast are made ahead f time either n site r ff. These include: bagels, scnes, dnuts, muffins, crissants, English muffins. Made t rder- a few bread prduct are usually made n site when rdered. Made t rder breads include: pancakes, French tast, and waffles 2. Cereals Page 9 f 25

10 Ht cereals: generally made n site in a large batch. Ht cereals are served with milk r cream, dried fruit such as raisins, fresh fruit and/r nuts Granular: grits r farina Whle, cracked r flaked: atmeal and cracked wheat are mst cmmn Cld cereals: Purchased ready t eat. Can be served with milk r cream, sugar, and fresh fruit. STANDARD 7 10% f Exam Cntent STUDENTS WILL IDENTIFY CHARACTERISTICS OF PRODUCE INCLUDING FRUITS, VEGETABLES AND THEIR APPLICATIONS IN GARDE MANGER AND GARNISHES. (STEM SCIENCE) Objective 1: Identify characteristics f prduce (fruits and vegetables), apprpriate selectin f, strage and preparatin methds. 1. Identify hw t select quality prduce. Prduce can be purchased in a variety f frms. Fresh, canned, frzen, dried, preserved Sme fresh prduce is purchased cleaned, peeled r cut. These will generally cst mre, and may have less flavr as result f the prcessing. The frm in which purchase fruit is determined using several factrs including, cst, quality, strage and mst imprtant, use. Fresh prduce in seasn will be generally f a higher quality and lwer cst. Prduce that is lcally ut f seasn can be shipped frm parts f the wrld where they are in seasn, but yu will generally pay mre fr them and sacrifice flavr r quality. Fresh fruits can be graded n a vluntary basis: U.S. Fancy premium quality U.S. N. 1 Gd, average quality U.S. N. 2 Medium quality; represents mst prduce U.S. N. 3 Lwest quality Mst fd service peratins purchase U.S. Fancy grade; lesser grades are typically made int jams and jellies. Fresh vegetables are als vluntarily graded based n appearance, quality and cnditin f vegetables when they arrive n the market. Onins, ptates and carrts are graded n an alphabetical system, with Grade A being the best. 2. Describe prper strage f prduce The temperature fr string prduce varies. T finish ripening fruit stre at rm temperature. Fruits that are already ripe can be chilled t slw ripening. Starchy vegetables such as ptates, winter squash and vegetables in the nin family, are best stred at F. in a dry lcatin. If they are stred in a refrigeratr they will lse flavr and texture. Mst prduce will last abut a week if stred prperly, sme lnger and sme shrter depending n the prduce Page 10 f 25

11 Objective 2: Fr fd service yu shuld plan keep yur fresh prduce in inventry n lnger than a week. All prduce needs t be washed befre use. Sme prduce can be washed befre string, but they shuld be dried and stred. Sme herbs are stred with their stems in water and can keep fr an extended perid f time this way. Sme prduce such as berries and mushrms shuld nt be washed until just befre using. Fr a chart f what t stre where, and mre tips n strage see the fllwing reference: 3. Define and explain hw t prevent enzymatic brwning. Enzymatic brwning is the prcess f fd, mainly prduce, turning brwn frm expsure t xygen and/r cell damage. Fds prne t enzymatic brwning include apples, ptates, bananas, avcades, peaches, and pears. A variety f methds can be used t prevent it. Submerged in water. Lemn juice and ther acids lwer the ph. Blanching r ther frms f cking denature the enzymes. Lwer temperatures can slw the rate f reactins. 4. Discuss varius cking techniques and their effect n nutrient preservatin/lss. Dry heat tends t preserve nutrients and flavrs Dry heat cking methds include: grilling/briling, rasting/baking, deep frying (this adds mre calries, making fd less nutrient dense), sautéing Mist heat can result in significant nutrient lss. T help prevent nutrient lss, ck fr a minimum abut f time and use as little water as pssible. Mist heat cking methds include: blanching/par biling, steaming, simmering, braising, biling Students will identify terminlgy, types and preparatin methds f salads and dressings. 1. Identify the basic types/uses f salads: Appetizer: Served befre the meal, this is designed t whet the appetite. Accmpaniment: Served with and cmpliments the main dish Main dish: This shuld have a variety f nutrients. Separate-curse/intermezz: A light salad served after the main curse t refresh the palate. Dessert: A salad served at the end f the meal. 2. Discuss salad preparatin If pssible, purchase greens daily, selecting nes that are fresh and undamaged. Salad greens shuld be submerged and rinsed several times in cld water. Dry the greens thrughly by spinning r patting with paper twels. Match type f dressing with salad ingredients, e.g., heavier dressings with mre substantial ingredients. Dress greens just befre serving Page 11 f 25

12 Objective 3: STANDARD 8 Starch salads, such as pasta, ptat and rice, shuld be dressed and refrigerated t allw the flavrs t blend and develp. 3. Identify terminlgy, types and preparatin methds f dressings Types f dressing: Vinaigrette is made with il and vinegar, usually in a 3:1 rati. Vinaigrette quickly separates. That is why it is necessary t shake iland-vinegar dressings befre using them. Maynnaise based dressing uses maynnaise and ingredients t add flavr. Maynnaise is a thick, creamy dressing that is a permanent emulsin f il, vinegar r lemn juice, egg ylk and seasnings. An emulsifier is a substance that keeps the il and vinegar blended. Egg ylk and/r mustard are effective emulsifiers. Cked dressings are usually thickened with a starch, such as flur r crnstarch. Examples are sme types f cleslaw dressings, and ptat salad dressings. A sweet versin is used fr frg s-eye salad. Students will identify garnishes and explre varius uses f garnishes. 1. Define garnishing and purpse A garnish is a decrative piece f an edible ingredient used as a finishing tuch t a dish r drink. 2. Garnishing techniques Edible Variety and cntrast - different in clr, size, texture and shape. Enhance the appearance, texture, and flavr f fd, nt verpwer. Make the fd appear appetizing Planned as part f the plating prcess Prprtinate t the size f fd being served 16% f Exam Cntent STUDENTS WILL DISCUSS AND PARTICIPATE IN BAKERY FOOD PRODUCTION, INCLUDING CONCEPTS IN CHEMISTRY, MATH AND TECHNOLOGY. (STEM SCIENCE, TECHNOLOGY, MATH) Objective 1: Identify the functin f each ingredient used in bakery prducts. 1. Flur Identify types, including nn-wheat Bread, all purpse, pastry (these each have different amunts f gluten); whle wheat is the whle kernel fine r carsely grund. Nn-wheat, usually made t be gluten free. These cme frm ther starchy plants, such as crn, barley, ats, ptates, beans, and rice. Often cmbined with each ther t achieve a gd prtein and starch level. Flur prvides structure. 2. Sugar Includes syrups (hney, mlasses, crn, maple), sugars (brwn, turbinad/raw, curse/sanding, granulated, super fine/bakers/caster, cnfectiners/pwdered), and fruit juice Page 12 f 25

13 Sugar prvides flavr, clr/brwning, fd fr yeast; helps t retain misture fr lnger shelf life, tenderizer, and a stabilizer fr egg whites. 3. Fats Types: Shrtening (made frm vegetable il that is hydrgenated t make them slid and less likely t becme rancid), gd fr frying, making cakes, pies and ckies. Oil (extracted frm plants and usually liquid at rm temperature), blends easily in a mixture. Butter (made frm cream), butter has a distinct flavr. It can be purchased salted r unsalted. Only 80% fat, s it prduces a less tender prduct than shrtening. Margarine (made frm hydrgenated vegetable il with clr, flavr and water added). Less likely t spil than butter. Lwer cst than butter. Make sure t use ne with at least 50% fat; usually the high the better. Fats/lipids are used fr tenderizing, flavr, misture, brwning, and flakiness. 4. Leavening Yeast (rganic): micrscpic fungus eats carbhydrates and prduced carbn dixide. Chemical: Cmpressed/cake/fresh: ften used in bake shps, it needs t be hydrated in warm water befre adding ther ingredients. It has a shrt shelf life making less useful fr hme cks. Active dry: granules f drmant/asleep yeast, activate in warm water. Stres well fr an extended time. Best kept in freezer. Instant/rapid rise: leavening actin happens very quickly. Shuld be added t dry ingredients, then have warm water added t activate. Last at least ne year when frzen. Starter: a mixture f flur, yeast, lactbacilli, sugar and liquid. It gives bread a unique, mildly sur taste as in sur dugh bread. A prtin f the starter is used t leaven and the remainder is refreshed and can be used indefinitely in the future. Baking sda/sdium bicarbnate: needs an acid such as buttermilk, sur cream, ygurt, fruits, syrups, and chclate t make a chemical reactin that prduces carbn dixide. Baking pwder: made f baking sda, a dry acid such as cream f tartar, and a misture absrber such as crn starch. When mixed with a liquid the ingredients cmbine t prduce carbn dixide. Mst are duble acting, which cause mre rising when baked. Physical Eggs (air is intrduced by creaming r whisking and is trapped in the prtein then it expands when it gets ht) Steam (during baking water evaprates t steam and expands) Leavening agents are what make baked gds rise and have a light tender texture and gd vlume. 5. Salt: gives flavr t fd and brings ut the flavr f the ther ingredients. Als acts n gluten t sften the texture, and can slw dwn r cntrl the grwth f yeast Page 13 f 25

14 Objective 2: 6. Eggs In baked gds they can have several different functins. Structure: The prtein in eggs cntributes t the structure much like the gluten, which is als a prtein. Emulsificatin: Helps t blend ingredients smthly. Leavening: Air is trapped in the prtein, which expands when heated. Flavr: Adds distinct flavr, especially when used in large amunts, such as in pate chux and challah bread. Clr: Adds a rich yellw clr, and adds clr t crusts during the brwning prcess. Eggs can be purchased in several different frms. Shell eggs: Eggs still in their shells. Usually sld in flats that hld 30 eggs and in pkgs f 2 r mre flats. If stred prperly at 41 F r belw, they will last up t fur weeks beynd the packing date. Egg prducts: Eggs that have been remved frm the shell and pasteurized. Ppular in the bake shp because f cnvenience. 7. Liquids Water mst cmmn, especially fr breads Milk and cream Als fund in eggs, sugar syrups, fruits and juices, butter, and margarine Functins f liquids: Frm the gluten structure Activate leavening agents Sme give flavr, tenderize, add misture, and help with brwning 8. Flavrings Extracts liquid flavrings Spices bark, rts, flwer buds, berries r seeds f armatic plants. Nuts 9. Chclate Cmes frm caca beans harvested frm the pd, rasted, chpped int nibs, crushed int a paste called chclate liqur, and pssibly sweetened and flavred (called bittersweet chclate), r pressed t separate int liquid called cca butter and slids that are grund int cca pwder. Types Unsweetened a mixture f chclate liqur and cca butter Semisweet a mixture f chclate liqur, cca butter and sugar Milk chclate chclate liqur, cca butter, sugar and pwdered, sweetened cndensed r liquid milk. White sweetened cca butter Cca pwder grund cca slids Dutch-prcessed cca pwder treated with alkali t reduce acidity Identify the types, mixing, and strage methds f varius bakery prducts, including yeast breads, pastries, cakes, icings, frsting, and fillings. STEM (Science) 1. Yeast breads Identify the types f yeast breads: Lean dugh (very little r n sugar r fat) dry, chewy crumb and hard crust Page 14 f 25

15 Rich dugh (additin f shrtening, butter, sugars, eggs, milk r cream) dugh tends t be sticky and can be hard t wrk with. Mist, with a sft structure and glden yellw fine crumb Rlled in dugh uses a medium r rich dugh that has layers f fat flded and rlled in, resulting in a rich, flakey texture. Used t make crissants and Danish pastries. Differentiate between mixing methds f yeast dugh. Straight-dugh methd mix all the ingredients tgether in ne step. Mdified straight dugh methd cmmnly used when preparing rich dugh. This methd uses the fllwing steps: Disslve the yeast in part f the water. Cmbine the fat, sugar, salt, milk slids and flavrings. Mix well, but nt t fast. Add eggs ne at a time. Add the rest f the liquid. Add the flur and the disslved yeast. Mix until a smth dugh frms. Spnge methd used fr crusty bread and sweet dughs. This methd allws the yeast t develp befre it is mixed with the ther ingredients, resulting in mre intense flavr, a light airy texture, and a sft, mist and absrbent dugh. Cmbine 50% water with 50% flur. Add the yeast. Sugar r malt may als be added t prmte faster yeast grwth. Cver the spnge. Let it rise in a warm place until it dubles; may take 2-3 hurs. Cmbine the spnge with the remaining ingredients, either by hand r in a mixer. Explain prper packaging and string f yeast breads. Let prducts cl cmpletely. Best if used within ne day in a fd service peratin. If keeping fr mre than ne day, wrap tightly in airtight packaging, and freeze t prevent frm ging stale. 2. Pies and pastries Identify the types f pie dugh. Basic pie dugh is ften called dugh, referring t the rati f flur t fat and water. Vegetable shrtening is the ideal fat fr pie dugh because f its high melting pint. D nt vermix r ver-handle pie crust r it will result in a tugh texture. Shells that are baked empty befre filling are knwn as baking blind. Identify different pie fillings. Cream: filled with flavred pastry cream, which is a crn starch-thickened egg custard r pudding. Examples are ccnut, lemn meringue and chclate silk. Custard: a filling made with eggs that firm the pie when baked. Examples are pumpkin and pecan Page 15 f 25

16 Chiffn: based n a cked fruit r cream pie that is stabilized with gelatin. When the filing is cled a meringue is flded int the filing and then placed in a blind-baked pie shell. Fruit: these fillings can be purchased r made. The juice and r fruit is cked and thickened, then cled befre placing it in the crust and finish as directed. Discuss and apply prper strage methds f pies. Baked fruit pies can be held at rm temperature 1-2 days. D nt freeze. Unbaked fruit pies r empty shells can be frzen fr up t 2 mnths Cream pies need t be refrigerated and used with 2-3 days. D nt freeze. 3. Cakes Identify different types f cakes. High-fat r shrtened Pund High-rati, used fr layered cakes Lw-fat r fam Spnge/fam Angel fd Chiffn Discuss the different mixing methds and knw the terminlgy used when making cakes. Creaming (fr high-fat cakes) Cream fat, sugar and salt, add the eggs and ther liquids mixing t fully incrprate; add the sifted dry ingredients. Blending/tw-stage (fr high-fat) Blend the dry ingredients, add emulsified shrtening and half the liquids, mix well, and scrape bwl; add the remaining liquid and blend well. Spnge/fam (made with whipped whle eggs) Fld in the dry ingredients int the whipped whle eggs, then fld in the melted cled butter. Genise is the mst cmmn example. Angel fd Egg whites, liquid flavrings and part f the sugar are whipped t stiff peaks; remaining sugar and flur are sifted and then flded in. It is leavened nly by the air trapped in the beaten egg whites. Cled upside dwn. Chiffn Egg ylks and part f the sugar are whipped, then the flur is added, egg whites and remaining sugar are whipped and flded in. Cled upside dwn. Identify and practice the prper strage f cakes. Wrapped air-tight r sealed in cntainers and stred in refrigeratr until needed. Can be frzen fr up t ne mnth. 4. Icings and frstings Identify the different types f frsting/icings. Buttercream Simple Creamed fats, typically butter r shrtening r a cmbinatin, are creamed with cnfectiners sugar, flavring and a little milk Page 16 f 25

17 French Sugar and water are cked t the sftball stage, then drizzled int egg ylks and whipped until fluffy. While still warm it has butter and flavrings added. Italian Sugar and water are first cked t the sftball stage, then drizzled int egg whites befre being whipped t a fluffy meringue then sftened with butter and flavred. German Sugar, crnstarch, milk and egg ylks are cked t make a custard/pastry cream. Once cled the custard is slwly added t creamed butter and flavrings. Swiss meringue Egg whites and sugar are cked ver a duble biler. Once the sugar is disslved and the mixture reaches 140 F, its whipped t a stiff meringue befre adding sftened butter and flavrings. Cream cheese Cream cheese and butter are creamed with cnfectiners sugar, vanilla and a little milk. Ermine buttercream (a.k.a. flur buttercream) Flur, sugar and milk are cked until they make a thick pudding like cnsistency. This is cled and added t creamed butter and flavrings. Fam/biled Sugar and water are cked t the sftball stage and then drizzled int flavred egg whites and whipped t a stiff meringue. Fndant Pured A filling r cating fr cakes, pastries, candies r sweets. Sugar and water are cked t the sftball stage and cled slightly, then beaten t an paque, creamy mass. This used in crème eggs and pured ver petit furs. Rlled Cnfectiners sugar cmbined with gelatin and glycerin r shrtening, but it can als be made with marshmallws. It is rlled ut like a pie crust and used t cver an iced cake. Fudge Sugar, cca pwder and milk are cked t hard bil, remved frm heat and butter and flavr are added. The mixture is then beaten until thick and smth and pured ver cake. Ganache Cream is warmed and then pured ver chpped r chipped chclate pieces. The cream is allwed t sit and melt the chclate and then mixed until smth. This needs t be cled befre being used t fill r spread. Glaze A mixture f cnfectiners sugar, flavr milk/cream and smetimes butter. Thin enugh t pur ver cakes r pastries. It usually dries as it sits. Ryal icing Egg whites r meringue pwder and water whipped with cnfectiners sugar. It is great fr decrating and dries hard. Identify the three main functins f frsting/icings. Creates a prtective cating fr baked gds Cntributes t flavr and richness Imprves appearance Strage Refrigerate until used Page 17 f 25

18 STANDARD 9 11% f Exam Cntent STUDENTS WILL IDENTIFY THE CHARACTERISTICS OF GRAINS, POTATOES AND LEGUMES AND APPROPRIATE COOKING METHODS. (STEM SCIENCE, MATH) Objective 1: Objective 2: Identify the characteristics and cking methds used with rice. 1. Types and strage Lng grain: basmati, jasmine, alng with thse labeled lng grain Medium grain: arbri and carnarli (cmmnly used in ristt) Shrt grain: ideal fr sushi and desserts, this rice is als called sticky rice The whle grain frm f any length f rice is called brwn rice. Rice cmmnly labeled as just brwn rice is usually just a general variety f lng grain. Cnverted: partially cked with steam and dried. During this prcess sme f the surface starch is remved, resulting in a rice that des nt stick tgether. This rice is als frtified with nutrients by frcing them int the uter layer f the grain. White rice can be stred fr many years. Brwn and ther whle grain frms, because f the presence f the bran and germs, shuld be stred nly 3-6 mnths and need t be kept cl r cld. After cking, rice is a TCS fd and care shuld be taken due t the high prtein cntent and neutral ph. 2. Cking techniques and times Rinsing until the water is clear is a gd practice t help rice be fluffy and separate when cked. Cking methds Biling: Rice is added t salted biling water and simmered until tender. Then it is drained and allwed t sit fr a few minutes befre serving. Steaming: Add grain t a measure amunt f biling liquid, cver and ck until the liquid is absrbed and the rice is tender. This is ften dne in a saucepan r a rice cker. Braising: Als knwn as rice pilaf. This methds include mre ingredients, resulting in a mre flavrful rice. First, armatics such as nins are sweated in fat such as butter, then the rice is added and cated in the fat and armatics. A measured amunt f water r a flavred liquid such as stck r juice is then added and the rice is simmered until tender. Ristt: This methd cks rice while stirring in warm, flavrful liquid a little at a time. The result is a creamy, flavrful, tender rice with a rich sauce thickened using the starch frm the rice. Baking: Rice and a measured amunt f ht water are placed in a tightly cvered cntainer in the ven. This methd takes a little lnger, but results in an evenly cked rice that des nt bil ver r require watching. Generally rice triples in size when cked. Identify the characteristic and cking methds fr pasta. 1. Basic ingredients Page 18 f 25

19 Objective 3: Flur (usually wheat, specifically semlina, a hard-grain wheat that is high in gluten). Liquid water and/r eggs and smetimes il. Types and uses The name f the pasta is determined by the shape. The shape f the pasta determines what sauce t use. Fr example, farfalle is gd t use with medium t rich cnsistency sauce and have meat r vegetable added t it. Cnsideratin shuld be taken when chsing the shape fr the desired utcme. Fr example, spaghetti may nt be the best chice t be used in a pasta salad. 2. Cking pasta Pasta is biled, usually until it is al dente but, smetimes just partially cked because it will be finished in a casserle r ther dish that requires further cking. Ck t al dente (t the tth), meaning tender with a little firmness in the center. Use 1 galln f water fr every lb. f pasta. Salt liberally, abut 2 Tbsp. fr every galln. Pasta dubles in vlume when cked. Because f the need t serve pasta as sn as it is cked, the mise en place f all the ther ingredients fr the dish need t be dne befre cking the pasta. Pasta shuld nt be rinsed after cking unless using in a pasta salad, r anther dish at a later time. Identify the varius ther grains r similar fds and their uses. 1. Quina: A grain that has been cultivated in the Andean regins f Suth America fr 3-4 thusand years. It is high in prtein and has all f the essential amin acids. It is cked in the same way as rice and can be used in a variety f ways. 2. Amaranth: Similar t quina, but used as much fr its leaves as its seeds. It is nt knwn t cntain all essential amin acids. 3. Millet: A majr fd surce in arid and semi-arid regins f the wrld. 4. Barley, farr and spelt: Three grains that are types f wheat and can be used interchangeably. Usually saked befre cking and ften used in sups and salads. 5. Crn: Different frm ther grains because it can be eaten fresh as a vegetable. As a dried grain it can be used grund r whle. When dried crn is grund it can be fine, medium r carse. Chse the grind yu want based n texture yu want in the prduct yu are making. Fine grund is generally used fr breads and medium t curse can be made int plenta (an Italian dish that is a prridge r mush and served creamy r set). Grits are similar t plenta; Plenta is usually yellw and grits are typically white. The white culd be a result f using white crn r it culd be grund frm hminy Page 19 f 25

20 Objective 4: Objective 5: STANDARD 10 Hminy are kernels, cked in a mineral lime bath. This results in a swllen, white kernel that when dried and grund is able t hld tgether fr use in baking and cking. Identify the characteristics and cking methds used with ptates. 1. Receiving, strage and handling Select ptates based n hw they will be used Quality ptates are firm and heavy fr their size Stre ptates in a cl, dry, dark, well ventilated place nt the refrigeratr. Befre use, scrub and rinse well. After cutting ptates, if yu are nt cking r baking them right away cver with water t prevent brwning. 2. Cking techniques: ptates are very versatile they may be cked using almst any dry r mist heat methd. 3. Categries f ptates Starchy: Idah, russets and sweet ptates are examples, they are high in starch and lw in misture making them fluffy when cked. Gd fr biling, baking and frying. They d nt hld their shape well after cking. Waxy: red bliss r new ptates are examples, firm mist flesh hlds its shape well after cking. Gd fr rasting, biling casserles and ptat salad. All-purpse: Yukn gld are a great example as well as purple Peruvians. They have a medium starch cntent and can be used fr just abut anything. Identify varius types f legumes, quality characteristics, strage, and cking. 1. Types f legumes Beans: Lima, cannelini, black, pint, kidney, sy, etc. Lentils: Yellw, green and brwn Peanuts (raw r unrasted) Split peas 2. When purchasing, lk fr smth skins, unifrm size and nn-withered beans, r buy canned beans that have already been cked. 3. Dn t purchase t many dry beans at nce, as they d cntinue drying during strage. Older beans require lnger cking time and mre water and tend t have a mre mealy texture when cked. 4. When cking beans it is cmmn t use tw steps: saking and simmering. 5. Avid adding high acid ingredients such as tmates t the beans until after they are tender, as acid can interfere with the sftening f the bean. 6. Refrigerate cked beans fr up t 3 days, and freeze them fr up t 6 mnths. 11% f Exam Cntent STUDENTS WILL IDENTIFY AND SELECT VARIOUS TYPES OF POULTRY, MEAT AND SEAFOOD AND APPLY APPROPRIATE COOKING TECHNIQUES. (STEM SCIENCE) Objective 1: Identify pultry terminlgy and preparatin. 1. Fabricatin: the prcess f cutting r breaking dwn the meat/pultry int its usable parts Page 20 f 25

21 Objective 2: 2. Types r pultry include turkey, chicken, duck, gse, pheasant, quail, and ther birds 3. Cking methds: Pultry wrks well with mst dry r mist heat methds, althugh sme mre mature birds are best cked with a mist methd t help with tenderizing. 4. Cking temperatures: All pultry (whle, grund, r stuffed) must be cked t a minimum temperature f 165 F. Identify meat terminlgy and preparatin techniques. 1. All meat is inspected fr safety. Quality grading f meat is ptinal. Types f meat Beef: Prime, usually used in fine restaurants Chice, sld in stres and used in lwer-priced restaurants Select, sld in sme stres and used in prcessed fds and nncmmercial fdservice Veal and lamb: Prime Chice Prk: Nt graded 2. Fabricatin f meat Whlesale cuts (als called primal cuts) Mre tender (frm supprt muscles) Beef: rib, shrt lin, sirlin and tenderlin Veal: rack and lin Prk: lin Lamb: lin and rib Less tender (frm mvement muscles) Beef: chuck, brisket, shank, plate, flank, and rund Veal: chuck, breast, leg (these are still fairly tender because the animal is s yung) Prk: shulder/butt, leg Lamb: fre and hind shank, leg, breast, shulder, neck Retail cuts (als called sub-primal r fabricated cuts). Examples include rast, steak, chps, stew meat and grund. 3. Cking methds Dry heat: rasting/baking, grilling, briling, sautéing, pan-frying, deep frying Mist heat: stewing, steaming, simmering, biling Braising: a cmbinatin, because item is seared first, then has liquid added and is cked cvered 4. Tenderizing methds: Mechanical: grinding, needling, punding, cutting thin Chemical: marinating and meat tenderizers (these nly help with thin cuts) Cking: slw and dry (i.e., smking), slw and mist (i.e., stewing, braising, cking in a slwing cker/crck pt) 5. Cking temperatures Beef, veal, prk and lamb rasts, steaks and chps: minimum internal temperature is 145 F Page 21 f 25

22 Objective 3: Objective 4: STANDARD 11 All grund red meats: minimum internal temperature f 155 F. Anything cked t a lwer temperature than indicated abve needs t have a warning included n the menu. Identify seafd terminlgy and preparatin. 1. Types and selectin Fin fish Rund fish Flat fish - halibut and flunder Shellfish Crustaceans- crab, lbster, shrimp, crayfish Mllusks Cephalpds - squid, cuttlefish, and ctpus Gastrpds - cnch, mussels, yster, and scallp 2. Cuts/fabricatin (fr fin fish) Drawn: gutted/viscera remved Dressed: viscera and fins remved Pan dressed: dressed and scales remved, head and tail ptinal (generally small fish) Filet: bneless side f fish (cut parallel t spine) Steaks: cut perpendicular t the spine; may include bne and/r skin; usually dne nly n fish heavier than 10 lbs. 3. Cking methds depend n the size f prtin and type f fish. Fin fish: briling, grilling, pan-frying, paching, steaming, deep frying, baking Shellfish: biling Shrimp: 3-5 minutes f biling fr 1 lb. in shell; turns pink and firm Lbster and crab: minutes per lb., turns red when cked Clams, mussels, and ysters: pen when cked, take abut 3-4 min. single layer Cking temperatures: fin fish are recmmended t ck at 145 F. Shellfish need cautin nt t verck, because they becme tugh and rubbery. Identify vegetarian prtein ptins. 1. Cmplementary prteins: Cmbining incmplete prtein fds (i.e., rice and beans) fr cmplete prtein. 2. Sy and quina are surces f cmplete plant prtein. 3% f Exam Cntent STUDENTS WILL EXPLORE VARIOUS CUISINES FROM EUROPE, ASIA, THE MIDDLE EAST AND THE MEDITERRANEAN. Objective 1: Objective 2: Discuss cuisine. 1. Cuisine: A style r methd f cking specific t a cuntry, regin, r establishment. Identify cmmn ingredients/fds and techniques frm reginal Eurpean Cuisine 1. Flavr prfiles f France Cmmnly used ingredients/fds Page 22 f 25

23 Objective 3: Fleur de sel, Herbes de Prvence, Garlic, Olive il, Butter, Wine, Cheeses, Olives, Lemns, Artisan bread and Herbs such as nutmeg, saffrn, tarragn, chives, parsley. Culinary techniques Cassulet -a stew made with meat and beans. Buillabaisse - a rich, spicy stew r sup made with varius kinds f fish, riginally frm Prvence. Quiche -a savry, pen-faced pastry crust with a filling f savry custard with ne r mre f cheese, meat, seafd r vegetables. Beuf Burguignn -a dish cnsisting f beef braised r stewed in a red wine sauce, t which mushrms and nins are typically added. 2. Flavr prfiles f Scandinavia (Nrway, Sweden, Denmark, Finland, Iceland) Cmmnly used ingredients/fds Dill, Onins, Mustard, Juniper berries, Gravlax, Meatballs, Fish, Caraway, Vinegar, Licrice, Rt vegetables, Gamey meats and Herbs and spices such as allspice, cardamm, caraway, cinnamn, dill. Culinary techniques Lefsa - a traditinal sft Nrwegian flatbread. It is made with ptates, flur, butter, and milk r cream. It is cked n a large, flat griddle. Lutefish - lyed fish - dried cd r ling that has been steeped in lye. Preservatin methd. AEbleskiver - pancake puffs 3. Flavr prfiles f Eastern Eurpe Cmmnly used ingredients Paprika, Onin, Dill, Sur cream, Pickled vegetables, Caraway, Mustard seeds, and Herbs and spices such as juniper, mace, mint, mustard seed, nutmeg, paprika Culinary techniques Brscht -a sup made with beets and usually served with sur cream, assciated with the cuisine f eastern and central Eurpe, especially Russia, Pland, and Ukraine. Piergies -a dugh dumpling stuffed with a filling such as ptat r cheese, typically served with nins r sur cream. Gulash -a highly seasned Hungarian sup r stew f meat and vegetables, flavred with paprika 4. Flavr prfiles f the United Kingdm Cmmnly used ingredients/fds Onins, Scallins, Brussell Spruts, Ptates, Cabbage, Salt and pepper, and Herbs and spices such as pepper, nutmeg, mace, marjram, thyme Culinary techniques Yrkshire pudding -a ppver made f baked unsweetened egg batter, typically eaten with rast beef. Sctch eggs -a hard-biled egg enclsed in sausage meat, rlled in breadcrumbs, and fried. Trifle multi layered dessert including cake, custard, and cream. Asia 1. Flavr prfile f India Cmmnly used ingredients/fds Page 23 f 25