Culinary Arts 3 Semester 1 Course Review

Transcription

1 Culinary Arts 3 Semester 1 Course Review Unit 1: ServSafe Review This unit reviews current federal, state, and local food code & safety regulations for all food safety managers Standards Covered: Identify food service and hospitality laws and regulations to include OSHA and the Americans with Disabilities Act (ADA) Demonstrate knowledge of food safety manager training/certification programs that are accredited in Florida ( Key Vocabulary and Concepts: Define the Following: OSHA ADA Botulism Jaundice Hepatitis A E.Coli FDA Virus ServSafe

2 Concepts to Know: List the reasons an employee would be excluded from the workplace Explain procedures for handling pest infestations Clean vs. Sanitized

3 Unit 2: Career Paths and Opportunities This unit focuses on elements of job searching, employability, and career pathways available with emphasis on scholarship opportunities, joining professional associations, and student organizations Standards Covered: Describe the elements of a job search as it relates to advancement opportunities Discuss and identify program pathway options in year Develop a personal career plan Demonstrate an understanding of entrepreneurship and the economic impact of food and hospitality enterprises on the industry Explain the benefits of membership in professional associations, including student organizations Explore competitions and scholarship opportunities available to the culinary student. Key Vocabulary and Concepts: Define the Following: Entrepreneur Networking Prostart Certificate of Achievement American Culinary Federation Concepts to Know: List the benefits of joining FCCLA

4 List the benefits of joining the American Culinary Federation List the benefits of the Prostart Program Name the steps in developing a personal career plan?

5 Unit 3: Cooking Techniques This unit builds on prior knowledge learned in Culinary Arts 2 by expanding on techniques and furthering food presentation skills Standards Covered: Recognize standards of quality as well as prepare and creatively present: professional bake station items; professional pantry station items; professional fry station items; and profession hot station items Prepare and creatively present: appetizers; salads; vegetables; fruits; pasta/rice/cereals; soups/stocks/sauces/gravies; meats; poultry; fish/shellfish; breakfast foods; sandwiches; hors d oeuvres; garnishes; edible centerpieces Prepare and creatively present: salads, soups/stocks/sauces, yeast breads, pies and pastries, cakes and icing, specialty desserts, breakfast foods, quick breads, sandwiches, garnishe edible centerpieces. Related Vocabulary and Concepts: Define the Following: Crudité Carpaccio Canapé Crostini Antipasto Hors d Oeuvres Bruschetta Symmetrical Plating Asymmetrical Plating

6 Caviar Brochettes Country-Style Pâté Al dente Pâté Terrine Concepts to Know: Describe guidelines for presenting Hors d oeuvres Describe the guidelines for salad plating List the moist heat cooking methods and foods best suited for each method

7 List the dry heat cooking methods and foods best suited for each method What is the water temperature when poaching foods? Explain the two combination cooking methods Describe total plate composition Explain how to determine sauce parings

8 Unit 4: Baking Techniques This unit explores various baking techniques used in the professional kitchen with focus on techniques, plating, and creativity Standards covered: Recognize standards of quality as well as prepare and creatively present: professional bake station items; professional pantry station items; professional fry station items; and professional hot station items Prepare and creatively present: salads, soups/stocks/sauces, yeast breads, pies and pastries, cakes and icing, specialty desserts, breakfast foods, quick breads, sandwiches, garnishes, edible centerpieces. Key Vocabulary and Concepts: Define the Following: Creaming Method Foaming Method Baker s Formula Lattice Top Custard Mousse French Buttercream American Buttercream

9 Meringue Cake Flour All-Purpose Flour Bread Flour Concepts to Know: Give 3 examples of quick breads Explain the proper technique when making Angel Food Cake List examples of custards How do you make mousse List the three basic types of leaveners What roles do fats play in baked goods?

10 List some common sweeteners used in baked goods What starch thickeners are used in baked goods Explain the functions of icing