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31 Culinary and Foodservice Operations Pathway 71

32 Unit 14: Introduction Competency 14.1: Explain the history of the culinary and foodservice industry and its relationship to world history List famous chefs from history, and note their major accomplishments Identify global cultures and traditions related to food Outline the growth of culinary and foodservice operations throughout the history of the United States List current trends in society, and explain how they influence the culinary and foodservice operations industry. Correlated English Language Arts Academic Content Benchmarks Compile, organize and evaluate information, take notes and summarize findings. (Research B, 11-12) Competency 14.2: Examine trends and issues in the culinary and foodservice industry Identify trends that affect the culinary and foodservice operations segment (e.g., changing demographics and government regulations, food fads, computerization) Identify relationships between the culinary and foodservice operations segment and other industries (e.g., sales and marketing, agriculture, manufacturing, technology, tourism, lodging) Project the future of the culinary and foodservice operations segment Keep up to date through trade journals and professional organizations related to the culinary and foodservice segment Categorize and differentiate the segments of the culinary and foodservice operations industry. Correlated English Language Arts Academic Content Benchmarks Demonstrate comprehension of print and electronic text by responding to questions (e.g., literal, inferential, evaluative and synthesizing). (Reading Process B, 8-10; Reading Process B, 11-12) Compile, organize and evaluate information, take notes and summarize findings. (Research B, 11-12) Competency 14.3: Identify culinary and foodservice career opportunities Identify various types of culinary and foodservice operations Identify the desirable personal characteristics of the culinary and foodservice worker Compare the organizational structures of different culinary and foodservice operations Identify career opportunities in culinary and foodservice operations and related fields Identify the advantages and disadvantages of culinary and foodservice operations work in terms of one s career goals, personal qualities and preferences Identify the educational and professional requirements for each career path. Correlated English Language Arts Academic Content Benchmarks 72

33 Compile, organize and evaluate information, take notes and summarize findings. (Research B, 11-12) 73

34 Unit 15: Safety and Sanitation Competency 15.1: Examine safety procedures Analyze the causes of accidents in culinary and foodservice operations Identify electrical, mechanical and chemical hazards Classify different types of fires and the appropriate extinguisher for each Identify proper fire evacuation procedures Maintain the traffic flow in compliance with established procedures Explain the safe use of ladders Detail proper lifting and carrying procedures Follow established procedures for reporting accidents. Competency 15.2: Maintain compliance with health codes Explain how sanitation and health codes apply to specific culinary and foodservice operations Summarize sanitation regulations and inspection requirements for receiving, preparing, storing and serving food Describe procedures for controlling the spread of disease Demonstrate exemplary appearance and hygiene Illustrate the correct uses of various utensils and kitchen equipment Describe proper clothing and sanitation accessories Practice the hazard analysis critical control point (HACCP) system. Correlated English Language Arts Academic Content Benchmarks Use appropriate self-monitoring strategies for comprehension. (Reading Process C, 8-10; Reading Process C, 11-12) Competency 15.3: Practice sanitation duties Clean and sanitize food contact surfaces Clean nonfood contact surfaces and equipment Wash, rinse, sanitize and store utensils and equipment Establish cleaning schedules for food and nonfood contact surfaces. Competency 15.4: Control pests Describe precautions that will help control pests Clean spills and store food items in accordance with established procedures Follow chemical labels and procedures Describe signs of insect and pest infestation. Competency 15.5: Follow the hazard analysis critical control point (HACCP) system Identify reasons that many common foods are potentially dangerous. 74

35 Explain how time and temperature affect microorganism growth Distinguish among food poisoning, chemical poisoning and food infection Identify hazards related to food additives (e.g., monosodium glutamate (MSG) Explain biological hazards (e.g., bacteria, viruses, parasites) Summarize physical hazards (e.g., glass fragments, staples) Describe chemical hazards (e.g., cleaning agents, pesticides) Identify and comply with standards established for the safe heating, reheating and cooling of foods Describe good personal hygiene and how it affects food safety List the steps in proper hand washing Categorize and describe the microorganisms that cause food borne illnesses Identify and list ways that chemical and physical hazards can contaminate food Distinguish between situations in which contamination and cross-contamination can occur List the conditions under which bacteria multiply rapidly, and use the letters FATTOM (food, acidity, time, temperate, oxygen, moisture) Define the food temperature danger zone and list temperatures that fall within that zone Differentiate among types of thermometers and demonstrate how to use them List the seven major steps in a HACCP food safety system Outline proper procedures that include use of proper tools and equipment for receiving, storing, preparing, cooking, holding, cooling, reheating and serving food Compare the different types of storage areas found in a culinary and foodservice operation Define the difference between clean and sanitary Practice procedures for cleaning and sanitizing tools and equipment Maintain proper records. Correlated English Language Arts Academic Content Benchmarks Use multiple resources to enhance comprehension of vocabulary. (Acquisition of Vocabulary F, 8-10; Acquisition of Vocabulary E, 11-12) Demonstrate comprehension of print and electronic text by responding to questions (e.g., literal, inferential, evaluative and synthesizing). (Reading Process B, 8-10; Reading Process B, 11-12) Competency 15.6: Explain garbage disposal procedures Summarize the standards established for safe handling, maintenance and disposal of garbage, grease and refuse Describe garbage container sanitation and maintenance Explain established procedures for operating garbage disposals Comply with environmental guidelines related to the disposal of garbage and wastes. Correlated English Language Arts Academic Content Benchmarks Demonstrate comprehension of print and electronic text by responding to questions (e.g., literal, inferential, evaluative and synthesizing). (Reading Process B, 8-10; Reading Process B, 11-12) Competency 15.7: Maintain a safe work environment. 75

36 State the hazard communication standard required for employers Describe the ways of preventing burns Outline proper procedures for cleaning floors Locate and list hazards that can cause cuts Demonstrate correct and safe use of knives List safe driving techniques Explain the importance of the general safety audit List ways of using protective clothing and equipment to prevent injuries. Correlated English Language Arts Academic Content Benchmarks Demonstrate comprehension of print and electronic text by responding to questions (e.g., literal, inferential, evaluative and synthesizing). (Reading Process B, 8-10; Reading Process B, 11-12) 76

37 Unit 16: Management Operations Competency 16.1: Analyze and maintain culinary and foodservice operations records Identify types of record-keeping systems for culinary and foodservice operations Analyze record-keeping needs Maintain a record-keeping system. Correlated English Language Arts Academic Content Benchmarks Produce functional documents that report, organize and convey information and ideas accurately, foresee readers problems or misunderstandings and that include formatting techniques that are user friendly. (Writing Applications C, 11-12) Correlated Mathematics Academic Content Benchmarks Create and analyze tabular displays of data using appropriate tools, including spreadsheets and (Data Analysis and Probability A, 11-12) Competency 16.2: Analyze cost controls Explain the economic impact of food spoilage Establish a framework for cost control Analyze costs using the established cost-control framework List factors contributing to labor costs, such as employee turnover, business volume and quality and quantity standards Analyze the relationship between cost and sales to determine food cost percentage List the four steps in the process of controlling food costs Perform computations to define cost, volume and profit relationships. Correlated Mathematics Academic Content Benchmarks Estimate, compute and solve problems involving real numbers, including ratio, proportion and percent, and explain solutions. (Number, Number Sense and Operations G, 8-10) Write and solve real-world, multi-step problems involving money, elapsed time and temperature, and verify reasonableness of solutions. (Measurement F, 8-10) Competency 16.3: Follow basic facility operation procedures Complete opening checklists, unit inspection forms, closing checklists and cleaning checklists Complete preventive maintenance checklists Perform table visits Maintain service times Perform customer readiness checks Report needed building equipment repairs. Correlated English Language Arts Academic Content Benchmarks 77

38 Produce functional documents that report, organize and convey information and ideas accurately, foresee readers problems or misunderstandings and that include formatting techniques that are user friendly. (Writing Applications C, 11-12) Competency 16.4: Order food and supplies Inventory perishable and nonperishable items Manage food ordering using electronic inventory systems Project inventory needs based on built-to amounts Maintain food budgets List factors that affect food prices Explain how production records influence purchasing decisions List the criteria for selecting appropriate supplies List quality standards used in purchasing produce, convenience, and processed foods and dairy products List quality standards used in purchasing eggs, poultry, fish and meat. Correlated English Language Arts Academic Content Benchmarks Produce functional documents that report, organize and convey information and ideas accurately, foresee readers problems or misunderstandings and that include formatting techniques that are user friendly. (Writing Applications C, 11-12) Competency 16.5: Receive foods and supplies Manage food receiving using electronic inventory systems Check shipments against orders Verify vendors and orders Count, weigh and inspect supplies Inspect food and supplies (e.g., expiration dates, temperatures, dented cans, frozen crystals) Complete receiving records Manage a food receiving temperature log. Correlated Mathematics Academic Content Benchmarks Estimate, compute and solve problems involving real numbers, including ratio, proportion and percent, and explain solutions. (Number, Number Sense and Operations G, 8-10) Locate and interpret mathematical information accurately, and communicate ideas, processes and solutions in a complete and easily understood manner. (Mathematical Processes H, 8-10) Competency 16.6: Store foods and supplies Manage food storage using electronic inventory systems Describe types of food storage appropriate for various foods and supplies Maintain sanitation of storage areas Maintain storage temperatures required for foods Organize inventory using the first-in, first-out (FIFO) rotation system Manage a food storage temperature log. 78

39 Correlated English Language Arts Academic Content Benchmarks Produce functional documents that report, organize and convey information and ideas accurately, foresee readers problems or misunderstandings and that include formatting techniques that are user friendly. (Writing Applications C, 11-12) 79

40 Unit 17: Information Technology Competency 17.1: Utilize software applications in culinary and foodservice operations Describe point-of-sale (POS) systems Discuss basic computer applications Identify computer programs used for food production Employ software programs for human resources management Utilize software programs for inventory control, POS, profit, loss, temperature control and procurement. Competency 17.2: Utilize Web site information in menu planning Access relevant Web sites for product information and recipes Download and modify recipes, observing copyright rules Bookmark Web sites for future reference. Correlated English Language Arts Academic Content Benchmarks Evaluate the usefulness and credibility of data and sources. (Research B, 8-10) Correlated Mathematics Academic Content Benchmarks Estimate, compute and solve problems involving real numbers, including ratio, proportion and percent, and explain solutions. (Number, Number Sense and Operations G, 8-10) 80

41 Unit 18: Customer Relations and Quality Services Competency 18.1: Process orders Open the sale Present and describe menu items Use feature and benefit selling Demonstrate product preparation Demonstrate ingredient knowledge Demonstrate nutritional product knowledge Employ suggestive selling techniques Promote feature items and signature items Record and repeat customers orders Record orders using a POS terminal Establish timing for order delivery Resolve customers complaints Transfer order information to the food and/or beverage area(s) Check back soon after order delivery to verify satisfaction. Correlated English Language Arts Academic Content Benchmarks Use a variety of strategies to enhance listening comprehension. (Communication: Oral and Visual A, 8-10; Communication: Oral and Visual A, 11-12) Competency 18.2: Classify styles of service List the varieties of service styles (e.g., fast casual, quick serve, curb service, home meal replacement, take-out, personal chef, home delivery) Explain the differences among styles of service. Competency 18.3: Provide table service Describe different types of service (e.g., Oriental, French, Russian, American, formal, informal) Maintain the work area in accordance with established standards for cleanliness and sanitation Demonstrate sensitivity to cultural differences during service Apply teamwork skills during service Serve beverages Serve multiple tables Demonstrate food showmanship Serve special foods Package leftovers for customers Monitor customers dining experiences Remove dishes from the dining area when customers are finished Set tables for breakfast, lunch and dinner Clean spills, pre-bus tables and load bussing tray or tub. 81

42 Competency 18.4: Provide the services required by special situations Resolve customer complaints (change the situation from negative to positive) Resolve stressful situations (e.g., unruly customers, con artists, high-volume periods, robberies) Provide accommodations as required under the Americans with Disabilities Act (ADA) Provide services requested by customers with special requests Provide services requested by customers with children. Correlated English Language Arts Academic Content Benchmarks Use a variety of strategies to enhance listening comprehension. (Communication: Oral and Visual A, 8-10; Communication: Oral and Visual A, 11-12) Competency 18.5: Provide banquet and catering services Set up serving and eating areas Demonstrate sensitivity to cultural differences during service Apply teamwork skills during service Maintain serving area (e.g., temperature, product quality) Follow established procedures for using and maintaining of chafing dishes Break down eating and serving areas Order and receive special decorations, supplies and equipment Transport food and cater offsite. 82

43 Unit 19: Side Work Competency 19.1: Maintain the dining room Maintain the work area in accordance with established standards for cleanliness and sanitation Stock and restock service stations Prepare various types of table settings Prepare napkins by folding them or by wrapping them around tableware Place linen and/or placemats on the table Fill salt and pepper shakers and condiment containers Place condiments, candles, centerpiece, point-of-purchase (POP) displays, and salt and pepper shakers for dining Maintain periphery areas (e.g., restrooms, entrance, vestibule, parking lot). Competency 19.2: Maintain the beverage station Stock and restock beverage supplies Prepare hot, cold and reconstituted beverages using different types of equipment Justify selected beverage preparation methods Dispense beverages from hot and cold beverage equipment Maintain scheduled servicing of beverage equipment (e.g., ice machines, beverage and water dispensers). Competency 19.3: Maintain service items Maintain textile items in accordance with established procedures for use, storage and loss prevention Maintain flatware and glassware (e.g., storage, disposal) Maintain menus (e.g., clean or replace) Maintain napkin containers (e.g., clean, refill) Maintain condiment containers (e.g., clean, refill) Maintain single-service items (e.g., disposable items, portion packs). 83

44 Unit 20: Nutrition and Menu Development Competency 20.1: Evaluate nutritional issues Access credible sources of information related to food science and safety Explain basic and special dietary terminology, concepts and principles. Correlated English Language Arts Academic Content Benchmarks Use multiple resources to enhance comprehension of vocabulary. (Acquisition of Vocabulary F, 8-10; Acquisition of Vocabulary E, 11-12) Demonstrate comprehension of print and electronic text by responding to questions (e.g., literal, inferential, evaluative and synthesizing). (Reading Process B, 8-10; Reading Process B, 11-12) Evaluate the usefulness and credibility of data and sources. (Research B, 8-10) Correlated Mathematics Academic Content Benchmarks Locate and interpret mathematical information accurately, and communicate ideas, processes and solutions in a complete and easily understood manner. (Mathematical Processes H, 8-10) Competency 20.2: Apply nutritional information to menu planning Examine menu items to determine ways to lower salt and fat content Establish nutritionally balanced menus Construct menus for special dietary needs (e.g., low salt, soft, liquid, sugar free, vegetarian) Develop menus using nutrition information resources available through electronic media Identify recipes that preserve nutrients in quantity cooking Suggest ways to make recipes more healthful. Correlated Mathematics Academic Content Benchmarks Estimate, compute and solve problems involving real numbers, including ratio, proportion and percent, and explain solutions. (Number, Number Sense and Operations G, 8-10) Competency 20.3: Develop standardized recipes Interpret recipe information Substitute recipe ingredients Adjust herbs, spices, flavorings and extracts Calculate the ingredient amounts needed to increase or decrease recipe yields Calculate recipe yields Calculate recipes using resources available through electronic media Outline proper techniques for portion control, including standard portion sizes Calculate standardized portion cost. Correlated English Language Arts Academic Content Benchmarks Demonstrate comprehension of print and electronic text by responding to questions (e.g., literal, inferential, evaluative and synthesizing). (Reading Process B, 8-10; Reading Process B, 11-12) 84

45 Correlated Mathematics Academic Content Benchmarks Estimate, compute and solve problems involving real numbers, including ratio, proportion and percent, and explain solutions. (Number, Number Sense and Operations G, 8-10) Competency 20.4: Develop menus Identify menu types, and analyze menu trends Design menus for total food utilization, nutritional balance and appeal Prepare menus using seasonal, ethic and regional foods Create menus for holidays, themes, buffets and other occasions Critique the physical qualities of drafted menus (e.g., organization, readability) Schedule the rotation of menus Develop menus using resources available through electronic media Develop menus using HACCP system concepts Comply with the customers right to know legislation, including nutritional ingredient information, preparation information and consumer advisories. Correlated English Language Arts Academic Content Benchmarks Use appropriate self-monitoring strategies for comprehension. (Reading Process C, 8-10; Reading Process C, 11-12) Competency 20.5: Calculate costs Identify economic factors that affect the raw costs of food (e.g., season, strikes, weather) Calculate food and beverage costs per serving (i.e., yield cost) Calculate operational costs and labor productivity Calculate menu prices, incorporating all identified pricing factors Approximate recipe yields Calculate as purchased (AP) and edible portion (EP) amounts Calculate standard recipe costs and costs per serving Describe and give examples of controllable costs, fixed costs and variable costs, related to food and labor. Correlated Mathematics Academic Content Benchmarks Estimate, compute and solve problems involving real numbers, including ratio, proportion and percent, and explain solutions. (Number, Number Sense and Operations G, 8-10) Write and solve real-world, multi-step problems involving money, elapsed time and temperature, and verify reasonableness of solutions. (Measurement F, 8-10) 85

46 Unit 21: Equipment Competency 21.1: Demonstrate operation of food preparation equipment Arrange equipment for efficient access and use Operate ovens (e.g., standard, infrared, conventional) Utilize a variety of food preparation equipment (e.g., ranges, mixers, fryer units, toasters, grills) Maintain food preparation equipment according to manufacturers specifications, warranties and service agreements Troubleshoot equipment problems and employ preventive measures Use scales and carts to receive food and supplies Demonstrate measuring and portioning foods using ladles, measuring cups, spoons, scales and scoops Cut and mix foods using standard kitchen equipment Maintain calibration of equipment, and log where required. Correlated English Language Arts Academic Content Benchmarks Use appropriate self-monitoring strategies for comprehension. (Reading Process C, 8-10; Reading Process C, 11-12) Competency 21.2: Demonstrate operation of nonfood kitchen equipment Describe the setup and function of compartment sinks Operate dishwashing machines, trash compactors and other equipment Maintain waste disposals, refrigerators, ventilation hoods and freezers according to manufacturers specifications Follow established procedures for the safe handling and use of cleaning equipment. 86

47 Unit 22: Food Preparation Basics Competency 22.1: Apply calculations essential to culinary Measure liquids and solids by weight or volume using appropriate equipment Measure food temperature Convert recipes to meet specific quantity needs Calculate nutritional information per serving (e.g., calories, fat grams) Calculate menu and recipe costs. Competency 22.2: Demonstrate artistic presentation Explain how shapes, colors, textures and design relate to food preparation and presentation Describe the importance of the senses as they relate to food preparation and presentation Apply creativity during food preparation and presentation Determine themes for special occasions Enhance food presentations using various techniques Show consistent appearance in prepared foods Describe and prepare ingredients commonly used as garnishes Demonstrate garnishing plates. Competency 22.3: Demonstrate scientific knowledge of food preparation, storage and presentation Describe thermal energy transfer in the preparation, storage and presentation of food Describe undesirable microbial growth in food Explain acidity as it relates to food preparation, storage and presentation Describe the action of water in food preparation, storage and presentation Recognize various types of chemical reactions during food preparation, storage and presentation. Correlated Science Academic Content Benchmarks Explain how atoms react with each other to form other substances and how molecules react with each other or other atoms to form even different substances. (Physical Sciences B, 9-10) Describe the identifiable physical properties of substances (e.g., color, hardness, conductivity, density, concentration and ductility). Explain how changes in these properties can occur without changing the chemical nature of the substance. (Physical Sciences C, 9-10) Explain how energy may change form or be redistributed but the total quantity of energy is conserved. (Physical Sciences F, 9-10) Competency 22.4: Prepare mise en place Select the utensils, containers and equipment appropriate for the task to be performed Sanitize the utensils, containers, equipment and work space Assemble needed recipes and ingredients Apply work efficiency principles in setting up a work space Maintain food safety. 87

48 Restore the area to a sanitary condition. Competency 22.5: Demonstrate various cutting operations Identify tools for cutting by hand Identify the types of knives for specific cuts Employ standard safety precautions while performing classical cuts Demonstrate standard safety precautions while performing cuts using mechanical cutting tools (e.g., mandolin, food processor, chopper) Sharpen, wash, rinse, sanitize and store cutting tools according to standards Demonstrate established procedures for the safe handling and use of knives, shredders, choppers and other cutting tools. Competency 22.6: Apply basic kitchen cooking techniques Identify the components and functions of a standardized recipe Describe the uses for common liquid and dry measure tools Explain the difference between customary and metric units of measurement Apply effective misế en place through practice List common spices and herbs and describe their uses Describe and demonstrate several basic preparation techniques, including clarifying butter, separating eggs, whipping egg whites and making parchment liners Describe dry-heat cooking methods and list the foods for which they are suited Describe moist-heat cooking methods and list the foods for which they are suited Describe combination cooking methods and list the foods for which they are suited. Correlated Mathematics Academic Content Benchmarks Apply mathematical knowledge and skills routinely in other content areas and practical situations. (Mathematical Processes B, 8-10) 88

49 Unit 23: Garde Manger/Pantry Chef Competency 23.1: Prepare salads and dressings Identify and describe the various ingredients used to make salads Demonstrate the ability to design attractive salads Classify and compare types of salads served at different points in the meal Demonstrate appropriate methods to clean salad greens Follow procedures to prepare and store salads properly Differentiate between various oils and vinegars Demonstrate the preparation of vinaigrette List the ingredients for and prepare an emulsified salad dressing Match the dressing to the salad greens and other ingredients Choose the ingredients and prepare several dips. Competency 23.2: Prepare hors d oeuvres Prepare hot and cold hors d oeuvres and appetizers Provide for nutritional balance and aesthetic appeal in assembling hors d oeuvre and appetizer platters Devise an efficient system for producing hors d oeuvres and appetizers in quantity. Competency 23.3: Prepare sandwiches and trays of sandwich ingredients Identify the various types of sandwiches Select and prepare breads for sandwich making Prepare fillings for sandwiches (e.g., meat, cheese, poultry, seafood) Prepare accompaniments appropriate for each sandwich type Prepare food items for hot sandwiches (e.g., grill, broil, sauté, deep-fry) Assemble and garnish sandwiches Prepare meat and/or cheese trays Store sandwiches, meat and/or cheese trays Devise an efficient system for producing sandwiches in quantity Utilize a list of sanitation procedures for preparing sandwiches List the necessary tools and equipment for making several types of sandwiches. 89

50 Unit 24: Main Entrees Note: Throughout the Main Entrees unit, students are expected to learn and use vocabulary specific to the culinary and food service industry. Correlations to the English Language Arts Acquisition of Vocabulary standard include the following benchmarks: Use multiple resources to enhance comprehension of vocabulary. (Acquisition of Vocabulary F, 8-10; Acquisition of Vocabulary E, 11-12) Competency 24.1: Prepare egg dishes Identify the composition of eggs Distinguish between the various sizes and grades of eggs Store eggs according to their form (e.g., fresh, frozen, dried, liquid pasteurized) Bind, thicken, emulsify, clarify and leaven foods using eggs Bake, boil, fry, scramble, shirr and poach eggs Prepare deviled eggs, omelets, egg custards, soufflés and quiches Present eggs and egg dishes for serving Store prepared egg dishes. Competency 24.2: Utilize milk products Select dairy products (e.g., milk, cream, butter) Store dairy products according to their form (e.g., fresh, frozen, dried, cooked) Follow established procedures in using dairy products in food preparation Present dairy products for serving. Competency 24.3: Prepare cheese dishes Identify the various types of cheeses (current, aged, processed) Select cheeses and cheese foods according to their intended uses Identify alternative low-fat and low-sodium cheeses Store cheeses according to their form (e.g., soft, semi-hard, hard, processed) Follow established procedures for using cheeses in cooked dishes and sauces Present cheeses, cheese dishes and sauces for serving Store prepared cheese dishes and sauces. Competency 24.4: Prepare fruit dishes Identify the various types of fruits, fruit dishes and juices Select fresh or processed fruits and juices (e.g., frozen, canned, dried) according to their intended uses Store fruits according to their form (e.g., fresh, frozen, canned, dried) Prepare fresh fruits for processing or use (e.g., wash, peel) Zest citrus fruits Glaze, garnish, section, puree, simmer, stew, cream, broil, deep-fry, bake, braise and marinate fruit Extract juice Prepare processed fruits for processing or use (e.g., rinse, reconstitute, thaw) Present fruits and fruit dishes for serving. 90

51 Store prepared fruits, fruit dishes and juices Explain the USDA quality grades for fresh fruits. Correlated English Language Arts Academic Content Benchmarks D e m o n s t r a t e c o m p r e h e n s i o n o f p r i n t a n d e l e c t r o

52 n i c t e x t b y r e s p o n d i n g t o q u e s t i o n s ( e. g., l i t e r a l, 92

53 i n f e r e n t i a l, e v a l u a t i v e a n d s y n t h e s i z i n g ). ( R e a d i n 93

54 94 g P r o c e s s B, ; R e a d i n g P r o c e s s B, ) BIL: Essential EDU: 12 AD P R Competency 24.5: Prepare vegetable dishes.

55 Identify the various types of vegetables and vegetable dishes Select fresh or processed vegetables (e.g., frozen, canned, dried) according to their intended uses Store vegetables according to their form (e.g., fresh, frozen, canned, dried) Prepare fresh vegetables for processing or use (e.g., wash, peel) Identify vegetable cookery methods designed to maintain nutritional value, color and texture Follow established procedures in food preparation Prepare vegetable casseroles Deep-fry, grill, poach, puree, simmer, steam, stew, cream, broil, bake, braise, marinate and glaze vegetables Extract juice Prepare vegetables for processing or use (e.g., drain, chill, marinate, thaw) Present vegetables and vegetable dishes for serving Store prepared vegetables and vegetable dishes Explain the USDA quality grades for fresh vegetables. Correlated English Language Arts Academic Content Benchmarks Demonstrate comprehension of print and electronic text by responding to questions (e.g., literal, inferential, evaluative and synthesizing). (Reading Process B, 8-10; Reading Process B, 11-12) Competency 24.6: Prepare pasta dishes Select types of pasta according to their intended uses Make fresh pasta Cook pasta, including fresh pasta Follow established procedures for using pasta in entrées Troubleshoot problems with pasta preparation and presentation Prepare pasta sauces (e.g., white, red, meat, cheese, oil) Present pasta dishes for serving Store prepared pasta dishes. Competency 24.8: Prepare rice dishes Select types of rice according to their intended uses Cook rice using boiling and pilaf methods Follow established procedures for using rice in food preparation Present rice dishes for serving Store prepared rice dishes. Competency 24.9: Prepare legume dishes Identify types of legumes (e.g., peas, beans, lentils) Select legumes according to their intended uses Store and cook legumes Follow established procedures for using legumes in food preparation Present legume dishes for serving Store prepared legume dishes. 95

56 Competency 24.10: Prepare vegetarian dishes Identify the types of vegetarianism Describe common ingredients used in vegetarian dishes Describe common substitutes for meats, dairy and egg products Follow established procedures for using vegetarian ingredients in food preparation Present vegetarian dishes for serving Store prepared vegetarian dishes. Competency 24.11: Prepare meat dishes Describe the United States Department of Agriculture (USDA) grading system for meats Identify the various forms of meat Select meats according to their intended uses Follow established procedures for using meats in food preparation Store, tenderize, marinate, trim, grind, roast, bake, panfry, sauté, stir-fry, broil, grill, blacken, braise, stew, boil, poach, deep-fry, barbecue and smoke meat Prepare meat casseroles Garnish meat dishes Prepare stuffing and/or dressing Present meat dishes for serving Store prepared meat dishes. Competency 24.12: Prepare poultry dishes Describe the USDA federal grading system for poultry Identify the various forms of poultry Select poultry according to its intended use Follow established procedures for using poultry in food preparation Store, tenderize, marinate, trim, grind, roast, bake, panfry, sauté, stir-fry, broil, grill, blacken, braise, stew, boil, poach, deep-fry, barbecue and smoke poultry Prepare casseroles Garnish dishes Prepare stuffing and/or dressing Present poultry dishes for serving Store prepared poultry dishes. Competency 24.13: Prepare seafood dishes Describe the Federal Department of Agriculture (FDA) standards for seafood Identify the various forms of seafood Select seafood according to its intended use Follow established procedures for using seafood in food preparation. Unit 25: Stocks, Soups, Sauces and Gravies 96

57 Note: Throughout the Stocks, Soups, and Gravies unit, students are expected to learn and use vocabulary specific to the culinary and food service industry. Correlations to the English Language Arts Acquisition of Vocabulary standard include the following benchmarks: Apply knowledge of roots, affixes and phrases to aid understanding of content area vocabulary. (Acquisition of Vocabulary D, 11-12) Use multiple resources to enhance comprehension of vocabulary. (Acquisition of Vocabulary F, 8-10; Acquisition of Vocabulary E, 11-12) Competency 25.1: Prepare stocks Identify ingredients, seasonings and procedures used in stock preparation Utilize commercially prepared bases Prepare vegetable, veal, white, brown, poultry and fish stocks Store stocks Demonstrate methods for preparing bones for stock. Competency 25.2: Prepare soups Identify ingredients, seasonings and procedures used in soup preparation Utilize commercially prepared bases Prepare pureed, vegetable, consommé and nationality soups Prepare broth-based, cream-based, cold and clear soups Prepare chowders Present soups for serving Store soups Identify the two basic kinds of soups and give examples of each. Competency 25.3: Prepare sauces Identify major sauce families Identify thickening agents and their uses Prepare thickening agents Identify the ingredients and procedures for preparing mother sauces (e.g., espagnole béchamel, tomato, hollandaise, veloute) Prepare mother, secondary, butter and cold sauces Prepare sauces and pan gravy Prepare sauces from commercially prepared products Present sauces for serving Reconstitute broken sauces Store sauces Match sauces to appropriate foods. 97

58 Unit 26: Bakery Products and Desserts Competency 26.1: Apply the basic principles of baking Identify the properties and functions of the basic ingredients used in baked goods Weigh ingredients used in baking Measure ingredients used in baking Convert recipes Balance dough formulas Identify substitutions Identify properly baked products. Correlated Mathematics Academic Content Benchmarks Estimate, compute and solve problems involving real numbers, including ratio, proportion and percent, and explain solutions. (Number, Number Sense and Operations G, 8-10) Correlated Science Academic Content Benchmarks Describe the identifiable physical properties of substances (e.g., color, hardness, conductivity, density, concentration and ductility). Explain how changes in these properties can occur without changing the chemical nature of the substance. (Physical Sciences C, 9-10) Competency 26.2: Prepare non-yeast products Prepare pancakes, crepes and waffles Prepare quick breads (e.g., muffins, biscuits, coffee cakes, cornbreads) Store baked non-yeast products. Competency 26.3: Prepare yeast products (e.g., raised breads, rolls, doughnuts) Properly store and use yeast Mix yeast dough Proof yeast products Bake yeast products Glaze and/or wash baked yeast products Prepare sponge rolls (e.g., sourdough starter) Store baked yeast products. Competency 26.4: Prepare cookies Prepare bar, drop, hand-cut, rolled, refrigerator, pressed and molded cookies Store cookies. Competency 26.5: Prepare cakes Prepare batter, foam and sponge cakes. 98

59 Prepare fruitcakes Portion cakes for serving Store cakes. Competency 26.6: Prepare finishes Prepare washes and glazes, icings (e.g., royal, boiled), frostings (e.g., buttercream), whipped toppings and fillings Decorate bakery and dessert products Store washes, glazes, icings, frostings and fillings. Competency 26.7: Prepare pies, pastries and meringues Prepare pie crust dough Prepare crumb crusts Prepare puff pastries Prepare fruit, custard, cream and chiffon fillings Prepare meringues Bake pies and pastries Portion pies and pastries for serving Store pies, pastries and meringues Describe how to temper chocolate. Competency 26.8: Prepare specialty desserts Identify the various types of specialty desserts Prepare candies, cheesecakes, crepes, mousses, poached fruit tortes, frozen desserts, baked custards, syrups and sweet sauces Portion specialty desserts for serving Store specialty desserts. Competency 26.9: Prepare commercial mixes Identify commercial mixes available for baked products (e.g., cakes, pancakes, waffles, muffins, rolls, cookies) Bake products in accordance with package directions Prepare convenience products in accordance with package directions Identify the ingredients of commercial mixes. Correlated English Language Arts Academic Content Benchmarks Use appropriate self-monitoring strategies for comprehension. (Reading Process C, 8-10; Reading Process C, 11-12) 99