DESCRIPTION Students will be trained fr career pprtunities in the fd service/culinary arts industry. Students will have the pprtunity t learn and practice safety and sanitatin prcedures, and t use and maintain cmmercial fd service equipment. They will perfrm quantity fd preparatin as it relates t catering, bakery, restaurant, hspitality, and fast fd business peratins. 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: 61 Levels: Grades 11-12 Units f Credit: 1.0 Prerequisites: Fd and Nutritin I & II (345) STANDARDS, OBJECTIVES, AND INDICATORS STANDARD 1 6% f Exam Blueprint STUDENTS WILL DISCUSS THE FOOD SERVICE INDUSTRY, INCLUDING HISTORY, TRENDS, SEGMENTS, CAREER OPTIONS, AND REQUIRED EMPLOYMENT SKILLS. Objective 1: Objective 2: Objective 3: Objective 4: Identify and discuss histry and trends in the fd service industry. Explain the histry f fd service. Identify Auguste Escffier (cnsidered the father f mdern cuisine; during the late 1800 he simplified, updated, and ppularized classical French cking methds and rganized kitchen management). Identify current trends and their influence n the fd service industry, including gvernment regulatins and safety, cycles and ppularity, media, and current events. Explre cultural influences n the fd service industry. Identify varius fd service industry segments such as quick service, family dining, fine dining, catering, and institutinal/nn-cmmercial fd service. Nn-cmmercial: healthcare, educatin, military, charity, and crrectins. Cmmercial: restaurants, caterers, ldging, travel, cncessins, and retail. Identify varius types f restaurants, including quick service and full service. Identify varius career pprtunities and educatinal requirements. Identify varius careers and training pprtunities invlved in culinary/fd service industry. Apply emplyability skills. 801-653-9356 www.precisinexams.cm Page 1 f 31
Develp a basic understanding f emplyability skills (see the CTE website fr an interactive frame wrk and resurces: http://cte.ed.gv/emplyabilityskills/). Applied knwledge Critical thinking (prblem slving) Applied academic skills (including math) Effective relatinships Interpersnal skills (including teamwrk, cperatin, and cmmunicatin; the majrity f prblems amng staff are caused by pr cmmunicatin). Persnal qualities (hnesty/integrity, initiative, psitive attitude, lyalty, dependability, respect, punctuality, wrking independently, and anticipating needs). Wrkplace skills Technlgy use Systems thinking Cmmunicatin skills (apprpriate dress and language) Infrmatin use Resurce management (including time) Perfrmance Objective: STANDARD 2 Research a career in the fd service industry using multiple surces (persnal interview, internet, peridicals etc.) and present yur findings. 21% f Exam Blueprint STUDENTS WILL DISCUSS THE IMPORTANCE OF SANITATION AND FOOD SAFETY IN THE FLOW OF FOOD. Vcabulary: Pathgen Crss cntaminatin Crss cntact Objective 1: Critical cntrl pint TCS (Time and Temperature Cntrl fr Safety) Identify the steps in the flw f fd, including purchasing, receiving, strage, preparatin, cking, hlding (ht/cld), cling, reheating, and serving. STEM (Science). 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). Discuss methds f purchasing, receiving, and strage. Purchase frm an apprved reputable vendr. 801-653-9356 www.precisinexams.cm Page 2 f 31
Objective 2: Objective 3: Objective 4: FIFO (first-in first-ut) rule (i.e., the fd that has been in the hlding area the lngest will be used first). Refrigeratr and freezer temperatures (refrigeratr: 41 F r lwer; freezer: 0 F r lwer). Fd strage and cleaning supply strage must be kept separate. Identify standards f persnal grming and hygiene. STEM (Science) Establish and fllw prcedures t prevent human cntaminatin (e.g., fd handler permit requirements). 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 ready-t-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 service wrkers must wear prper, clean attire, including 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. STEM (Science) 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). Cntainers fr string and mixing fd are stred upside dwn. 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. 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. STEM (Science) 801-653-9356 www.precisinexams.cm Page 3 f 31
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. Identify fd brne illnesses: btulism, e-cli, Hepatitis A, salmnella, staphylccci, listerisis, nrvirus. Btulism is assciated with any anaerbic envirnment (e.g., canned fds, garlic/herb and il mixtures, fil-wrapped baked ptates). E-cli is usually fund in undercked grund beef, unpasteurized milk, fruit juices, fresh fruit, and vegetables. Hepatitis A is a virus fund in an infected persn s fecal matter and transferred by human cntact usually thrugh imprper handwashing. Salmnella is ften fund in fresh pultry and raw eggs. Staphylcccus is spread thrugh human cntact t fd surces, especially dairy and nn-cked, ready-t-eat fds. Listerisis is usually fund in ice machines and TCS fds served cld. Nrvirus is similar t Hepatitis A and is linked with cntaminated water and ready-t-eat fds. 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. Discuss preventin strategies. A large majrity f fd-brne 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. 801-653-9356 www.precisinexams.cm Page 4 f 31
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. Fd shuld nt be in the Danger Zne (the temperature range f 41-135 F), fr lnger than 4 hurs ttal frm start f preparatin. 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) 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 40 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). Discuss hw t crrectly 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. Perfrmance Objective: STANDARD 3 Demnstrate apprpriate fd handler safety and sanitatin prcedures (i.e., prper hand washing, unifrm/aprn use, hair restraint and cvering, aviding crss cntaminatin, and prper fd strage). 4% f Exam Blueprint APPLY BASIC WORKPLACE SAFETY AND FIRST-AID PROCEDURES. Vcabulary: 801-653-9356 www.precisinexams.cm Page 5 f 31
Ingest Strain (ligaments) Sprain (muscles/tendns) OSHA MSDS sheet ALERT system Objective 1: Students will identify safe wrk practices. Identify cmmn wrkplace/fd service injuries/ accidents and their preventin. Burns/scalds Cuts/scrapes Breaks Strains/sprains and cntusins Fires Chemicals Ingested Inhaled Burns 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: 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 MSDS (Materials Safety Data Sheets) fr treatment recmmendatins Students will identify the meaning and purpse f the ALERT security and fd defense system. Assure (prducts received frm a safe surce and practice fd defense, vehicles lcked/sealed) 801-653-9356 www.precisinexams.cm Page 6 f 31
Lk (mnitr facility and prduct security; pay attentin t surrundings) Emplyees (knw facility, limit access t prep/strage, limit visitrs and verify credentials, cnduct backgrund checks n staff) Reprt (keep infrmatin related t fd defense accessible, including cnducting randm self-inspectins) Threats (identify and plan what yu will d and wh yu will cntact in the event f suspicius activity and/r threat) Train emplyees abut the plan and prcedures Perfrmance Objective: STANDARD 4 Demnstrate knwledge f prper wrkplace safety prcedures and first-aid, apprpriate ftwear, prper lifting, safe knife and equipment use, and ther prper kitchen prcedures fr safety. 26% f Exam Blueprint IDENTIFY AND PRACTICE THE BASIC CONCEPTS OF FOOD PRODUCTION. Vcabulary: Kitchen brigade system Frnt f the huse Back f the huse Mise en place Prtin Standardized recipe Yield Cnversin factr Cver Al a carte Table d hte Prix fixe Objective 1: Discuss the imprtance f rganizatin and explre established systems. Identify the purpse f the kitchen brigade system. Identify frnt f the huse jb and duties. Hst/hstess (respnsible t the custmer, greets and seats custmers, takes reservatins, supervises service t custmers, handles custmer cmplaints). Server (handles custmer needs, knws menu items, checks tables, checks n fd/drinks/water, crrects prblems, presents the check, ften acts as cashier, knws apprpriate table settings, handles table service, maintains apprpriate persnal hygiene and sanitatin, serves frm the right, remves plates frm the left, quickly cleans up spills, uses a tray prperly, handles side wrk and filling table supplies) Bus persn (clears and resets table cvers and assists the server) 801-653-9356 www.precisinexams.cm Page 7 f 31
Objective 2: Objective 3: Objective 4: Cashier (respnsible fr cash drawer, cunts back change, knws prcedure t fllw if there is a discrepancy) Dining rm manager (cntrls verall fd prductin, handles cmplaints, reslves prblems, mnitrs custmer service) Identify back f the huse jbs and duties. Executive chef (handles menu develpment, inventry rdering and cntrl, staff hiring, training and scheduling) Sus chef (versees fd preparatin and kitchen rganizatin) Statin chef/ck (wrks in a specific area f the kitchen t prduce menu items) Pastry chef (prepared baked gds and desserts) Line ck/prep ck (similar t a statin chef, but generally less training) Dishwasher Review table setting, including items and placement, as well as arrangements fr infrmal, frmal and buffet settings. Identify the purpse f mise en place. Mise en place (t put in place): rganizing equipment and preparing ingredients (measuring, ding knife cuts) befre yu begin cking. Utilize prper measuring techniques and tls. STEM (Math) Measurements are either by vlume r by weight. Vlume measuring tls include teaspns, tablespns, cups, pints, quarts, gallns, and varius sizes f ladles and scps. Weight measuring tls include balance/baker scales, spring scale, and digital scale. Standardized recipes are used in the industry; these include a name, ingredients, detailed step-by-step preparatin directins, prtin sizes, recipe yield, pans and tls used in preparatin, and ften sme nutritin infrmatin. Identify measurement equivalents and apply by adjusting recipe yield. STEM (Math) Identify measurement equivalents used in fd preparatin including, but nt limited t: 3 t. = 1 T. 2 pt. = 1 qt. 16 T = 1 c. 8 fl. z. = 1 c. 2c. = 1 pt. 1 qt. = 32 z. 4 qt. = 1 gal. 1 lb. butter = 2 cups 16 c. = 1 gal. 16 z. = 1 lb. 60 min. = 1 hr. 1/3 c. = 5 T.+ 1 t. 4 c. = 1 qt. 801-653-9356 www.precisinexams.cm Page 8 f 31
Objective 5: Objective 6: Objective 7: Adjust a recipe t increase and decrease the yield (i.e., desired/new yield existing/ld yield = cnversin factr, then multiply existing measurements by cnversin factr). Identify factrs in cntrlling fd csts. STEM (Math) Understand that figuring the cst per prtin/serving is essential in figuring ut fd csts. Calculate that ttal cst divided by the number f prtins = cst per prtin/serving. Identify prper use and care f fd service equipment. STEM (Technlgy) Identify cmmn equipment and hw it is t be safely used and cleaned (e.g., cnvectin ven, slicer, cmmercial dishwasher, ice machine, stand mixer, deep fat fryer, prfing ven, steam table). Identify types f knives, understand their prper use and care, and demnstrate prper knife safety. Types f knives, including French/chef, bning, utility, paring, serrated Prper hld, sharpening, wash and strage Identify and demnstrate different knife cuts, including: Batnnet 1/4 x 1/4 x 2-3 inch Julienne 1/8 x 1/8 x 1-2 inch, fine julienne- 1/16 x 1/16 x 1-2 inch Brunise 1/8 x 1/8 x 1/8 inch 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 Chiffnade stack leaves, rll and slice int thin shreds Diagnal cut n a 45 degree angle Rndelle als called cin cut Paysanne 1/2 x 1/2 x 1/8 inch Turne 7 sides x 2 inches lng Apply the basics f menu/meal planning. Identify different styles f service (including buffet, plated/american, French, and Russian), and use crrect table setting techniques fr each style. Identify different menu types, including fixed, cycle, a la carte, table d hte, and prix fixe. Cnsider the nutritinal needs f individuals, including the fllwing: Fd guidance systems (i.e., MyPlate, U.S. Dietary Guidelines) Fd allergies and intlerances Nutritinal cnsideratins: Carbhydrates: 50-60% f calries (4 cal. per gram) Prtein: 15-20% f calries (4 cal. per gram) Lipids/fats: n mre than 30% f calries (9 cal. per gram) 801-653-9356 www.precisinexams.cm Page 9 f 31
Vitamins (ADEK are fat sluble, B and C are water sluble) Minerals (macr: calcium, phsphrus, ptassium, sdium and magnesium; trace: irn, zinc and idine) Water Identify meal planning principles. Aesthetics (clr, shape, size, flavr, texture, temperature). Meal planning begins with the entrée. Purpse and techniques f garnishing: Garnishes shuld cmplement r highlight the ingredients already in the fd. Garnishes shuld always be edible. Perfrmance Objective: Perfrmance Objective: STANDARD 5 Demnstrate prper mise en place and clean up. Gather equipment and supplies; pre-measure ingredients; peel, cut and chp fd as needed. Demnstrate apprpriate use and care f fd preparatin equipment (hand tls, knives, large and small appliances, etc.). 26% f Exam Blueprint STUDENTS WILL DISCUSS AND PARTICIPATE IN RESTAURANT FOOD PRODUCTION. Vcabulary: Braise Sear Al dente Enzymatic brwning Rux (equal parts flur and fat, used t thicken [béchamel, velute and espagnle]) Mire pix Marbling Blanch Pach Objective 1: Identify terminlgy and classificatins f stcks, sups, and sauces. STEM (Science) Identify varius types f stcks (i.e., white, brwn, fish, vegetable). Mirepix is a mix f carsely chpped vegetables (nin, carrts, celery) used in stck t add flavr, nutrients, and clr (n carrts in fish stck). T develp flavr, each needs t simmer fr a minimum amunt f time (d nt bil). White/pultry: simmer 2-4 hurs. Brwn/beef r veal: rast the bne the bnes first fr best clr and flavr; simmer fr 6-8 hurs. 801-653-9356 www.precisinexams.cm Page 10 f 31
Objective 2: Fish: simmer 20-45 minutes. Vegetable: simmer 30-60 minutes. Cmpare sup types, including their ingredients and preparatin methds. Clear/stck (brth, cnsume, clear vegetable and ndle sups such as chicken ndle) Thick (creamed, pureed, bisque, chwder) Unusual (gazpach, gumb, brscht, and many mre) Identify the five mther sauces, sme cmmn uses fr them and sme cmpund/ secndary r derivative sauces made frm them. Béchamel (best when made using an nin pique t flavr the milk) Used in sme cream sups; als in mussaka, lasagna, sufflé, crquettes, n a Crque Mnsieur and with vegetable and pastas Mrnay/cheese sauce, crème sauce, and subise (diced sweated nins added) Velute With fish r chicken, depending n the stck used; creamed sups (any time yu wuld use a light fish r pultry gravy) Allemande (lemn juice, egg ylk and cream), supreme (cream and butter t finish), pulette (mushrms, chpped parsley and lemn juice) Espagnle Serve with rasted beef r veal dishes Burguignnne, demi-glace, chasseur, and brdelaise Tmat Serve with pasta, fish, vegetables, pultry, grund meats and sausages, breads and dumplings such as gncchi Marinara, crele sauce Hllandaise Use with eggs (such as eggs benedict), vegetables, light pultry, fish and beef dishes ii. Béarnaise (additin f a reductin f vinegar and shallts and fresh tarragn), Dijn (additin f Dijn mustard), Chantilly (flded-in whipped cream) Identify the cmpnents f an entrée plate, including prtein and starch (vegetables are discussed with prduce). STEM (Science) Identify red meat terminlgy and preparatin techniques. 801-653-9356 www.precisinexams.cm Page 11 f 31
Mst cmmn quality grades (all meat is inspected fr safety, grades are an indicatin f quality including clr, maturity, and marbling which will influence flavr and tenderness). Beef: select (kay), used in prcessed fds and nncmmercial fd service; chice (pretty gd), sld in stres and used in lwer-priced restaurants; prime (best), usually used in fine restaurants. Veal and lamb: prime and chice Prk: nt graded Whlesale cuts (als called primal cuts) Mre tender (frm supprt muscles) Beef: rib, shrt lin, sirlin and tender lin 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). These are cut frm the primal cut and give an indicatin f hw the meat shuld be prepared; examples include rast, steak, chps, stew meat and grund. Cking temperatures Beef, veal, prk and lamb rasts, steaks and chps: minimum internal temperature is 145 F. 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. Rare beef r lamb = 125 F with a 3-minute rest Medium rare beef r lamb = 130-135 F Medium beef r lamb = 135-140 F Medium well beef r lamb = 145-150 F Well dne beef r lamb = mre than 155 F 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 801-653-9356 www.precisinexams.cm Page 12 f 31
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) Identify pultry terminlgy and preparatin. Fabricatin: the prcess f cutting r breaking dwn the meat/pultry int its usable parts. Types r pultry include turkey, chicken, duck, gse, pheasant, quail, and mre, graded as A, B r C, with A being the nly ne the is really sld retail. 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. Cking temperatures: All pultry (whle, grund, r stuffed) must be cked t a minimum temperature f 165 F. Identify seafd terminlgy and preparatin. Types and selectin Fin fish Rund fish Flat fish (i.e., halibut and flunder) Shellfish Crustaceans- crab, lbster, shrimp, crayfish Mllusks Cephalpds (squid, cuttlefish, and ctpus) Gastrpds (cnch, mussels, yster, and scallp) Fish re (eggs) are used in several applicatins. Sea vegetatin (i.e., seaweed and micralgae). 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. Cking methds depend n the size f prtin and type f fish. Fin fish: briling, grilling, pan-frying, paching, steaming, deep frying, baking. Tips: Measure the fish at its thickest pint (including after stuffing r rlling) and ck 10 minutes per 801-653-9356 www.precisinexams.cm Page 13 f 31
Objective 3: inch. (Fr example, a 1-inch steak can be cked 5 minutes per side fr 10 ttal.) Pieces less than ne inch dn t need t be turned and will ck fr less than 10 minutes, r fr 10 minutes maximum. Add 5 minutes if yu are cking the fish in fil r in a sauce. Duble the cking time if the fish is frzen and is being thawed as part f the cking. Shellfish: biling Shrimp: 3-5 minutes f biling fr 1 lb. in shell; turns pink and firm Lbster and crab: 18-20 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. Knw the different types f vegetarians and fds assciated with their diet. Lact-vegetarian includes plants and milk/milk prducts. Lact-v-vegetarian includes plants, milk, and eggs. Vegan includes nly plants; n animal prducts at all, including hney, gelatin r wearing leather. Pescatarian includes plants and fish, and usually eggs and milk. Cmplementary prteins: Cmbining incmplete prtein fds (i.e., rice and beans) fr cmplete prtein intake is especially imprtant in the vegan diet. Many vegetarians als include sy, which is a gd surce f cmplete prtein frm a plant surce, and quina, which is a cmplete plant prtein but nt a large surce. Identify the characteristics f starch prducts, strage, and apprpriate cking methds fr ptates, rice, pasta, ther grains and legumes. STEM (Science) Identify the characteristics and cking methds used with ptates. 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 using, scrub and rinse well. 801-653-9356 www.precisinexams.cm Page 14 f 31
After cutting ptates, if yu are nt cking r baking them right away cver with water t prevent brwning. Cking techniques: ptates are very versatile they may be cked using almst any dry r mist heat methd. Sme varieties f ptates d wrk best with certain cking methds. While there are mre than 100 varieties f ptates there are different ways t categrize them, these three categries will help yu with yur selectin. Make sure t add clr t the plate when using white r yellw varieties; when using bright range and purple they can be a pint f interest. Micrwaving and baking result in the least nutrient lss, fllwed clsely by steaming. When pssible, leave skins n. Presentatin and nutrient preservatin Identify the characteristics and cking methds used with rice. 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. Rice is als frtified with nutrients by frcing them int the uter layer f the grain. This type takes a little lnger t ck and a little mre water. 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 shuld be taken great care with, due t the high prtein cntent and neutral ph. Cking techniques and times Rinsing until the water is clear is a gd practice fr lng r medium rice t help it be fluffy and separate when cked. Cking methds 801-653-9356 www.precisinexams.cm Page 15 f 31
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 methd includes 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. Basic ingredients Flur (usually wheat, specifically semlina, a hard-grain wheat that is high in the prteins that frm gluten). Liquid water and/r eggs and smetimes il. Types and uses The shape f the pasta determines what sauce and use they are gd fr. Fr example, farfalle is gd t use with medium t rich cnsistency sauce and have meat r vegetable added t it. 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. Use 1 galln f water fr every lb. f pasta. Salt liberally, abut 2 Tbsp. fr every galln. Pasta dubles in vlume when cked. 801-653-9356 www.precisinexams.cm Page 16 f 31
Ck t al dente (t the tth), meaning tender with a little firmness in the center. 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 it in a pasta salad, r ther dish at a later time. Identify the varius ther grains r similar fds and their uses. 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. Amaranth: Similar t quina, but used as much fr its leaves as its seeds. It is nt knwn t cntain all essential amin acids. Millet: A majr fd surce in arid and semi-arid regins f the wrld. 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. 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 curse. Chse the grind yu want based n texture yu want in the prduct yu are making. Fine 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. Hminy is kernels that have been cked in 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 varius types f legumes, quality characteristics, strage, and cking. There are dzens f different types f legumes all with a different flavr and texture. Lima, canelini, black, pint, kidney, sy, etc. Yellw, green and brwn lentils Peanuts (raw r unrasted) Split peas Legumes can be used in many different dishes in salad, sups, entrees, snacks, dips and spreads. 801-653-9356 www.precisinexams.cm Page 17 f 31
Objective 4: They are an excellent surce f cmplex carbhydrates, prtein and fiber as well as vitamins and minerals. When purchasing, lk fr smth skins, unifrm size and nn-withered beans, r buy canned beans that have already been cked. 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. When cking beans it is cmmn t use tw steps: saking and simmering. First remve any disclred r shriveled beans, and any ther bjects such as steams and pebbles, and thrw ut any beans that flat Check the package fr times and need fr saking. Generally, the larger the bean, the mre time it will take t prepare it. Saking can be dne vernight in a refrigeratr r can be dne in ne hur if the water is brught t a bil and allwed t sit. The water fr saking shuld be three times the amunt f the beans. After the beans have saked they need t simmer frm 30 minutes t 3 hurs, depending n the bean. 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. After beans are cked they need t be cled quickly. Refrigerate cked beans fr up t 3 days, and freeze them fr up t 6 mnths. Identify characteristics f prduce (fruits and vegetables), apprpriate selectin f, and strage and preparatin methds. STEM (Science) 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 801-653-9356 www.precisinexams.cm Page 18 f 31
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. Describe prper strage f prduce Temperature: The temperature fr string prduce varies depending n a few factrs. The need t ripen r stp ripening, generally referring t fruits and fruit vegetables. T finish ripening fruit they may be expsed t ethylene gas; this can be dne naturally by placing them with fruits like apples, melns and bananas, which give ff large amunts f this gas. These are stred at rm temperature. Fruits that are already ripe can be chilled and kept separate frm ther fruits t stp/slw them ripening further. Starchy vegetables such as ptates, winter squash and vegetables in the nin family, are best stred at 60-70 F. in a dry lcatin. If they are stred in a refrigeratr they will lse flavr and texture. Length: Mst prduce will last abut a week if stred prperly, sme lnger and sme shrter depending n the prduce. Fr fd service yu shuld plan keep yur fresh prduce in inventry n lnger than a week. Washing and humidity: All prduce needs t be washed befre use. Sme prduce can be washed befre string, such as sandy r dirty leafy greens, but they shuld be spun/dried and stred in high humidity. Sme herbs are stred with their stems in water and can keep fr an extended perid f time this way. Fruits and vegetables that spil r rt quickly shuld be stred at lw humidity and prduce that is prne t wilting shuld be stred at a higher humidity. Sme prduce such as berries and mushrms shuld nt be washed until just befre using. 801-653-9356 www.precisinexams.cm Page 19 f 31
Fr a chart f what t stre where, and mre tips n strage see the fllwing reference: http://ucce.ucdavis.edu/files/datastre/234-1920.pdf Define and explain hw t prevent enzymatic brwning. Enzymatic brwning is the chemical prcess f fd, mainly prduce, turning brwn frm expsure t xygen. Fds prne t enzymatic brwning include apples, ptates, bananas, avcades, peaches, and pears. A variety f methds can be used t prevent it. Lemn juice and ther acids lwer the ph. Blanching r ther frms f cking denature the enzymes and destry pssible reactants. Lwer temperatures can slw the rate f reactins. Inert gas, such as nitrgen prevent the xygen frm reacting (a reasn fr mdified atmsphere packaging). Discuss varius cking techniques and their effect n nutrient preservatin/lss. Dry heat tends t preserve nutrients and flavrs Grilling/briling Rasting/baking Deep frying (this des add mre calries, making fd less nutrient dense) Sautéing Mist heat can result in significant nutrient lss due t vitamins and minerals leaching int the cking liquids. T help prevent nutrient lss, ck fr a minimum abut f time and use as little water as pssible. Blanching/par biling Steaming and simmering Paching and braising Biling General tips: Green vegetables need t be cked uncvered t allw the acid t escape Red vegetables shuld be cked cvered t retain the acid and may benefit frm having a little acid such as vinegar added. Identify terminlgy, types and preparatin methds f salads and dressings. Identify the basic types/uses f salads: Appetizer: Served befre the meal, this is designed t whet the appetite. May be simple r elabrate, but usually a light salad. Accmpaniment: Served with and cmpliments the main dish. If the main curse is light the salad culd be heavier like a ptat r pasta salad. If the main curse is heavy the salad shuld be 801-653-9356 www.precisinexams.cm Page 20 f 31
lighter, such as a tssed green salad. It shuld nt include fds used in the main curse. Main dish: This salad shuld have a variety f nutrients such as prtein, carbhydrates and fruits r vegetables. Separate-curse/intermezz: A light salad served after the main curse t refresh the appetite befre dessert. This salad shuld be simple, fr example a small prtin f mixed greens, with a light vinaigrette. Dessert: A salad made frm gelatin, fruits, nuts r a cmbinatin f similar ingredients, ften served with a whipped cream base r dressing. Discuss and identify the fur basic parts t a plated/cmpsed salad. Base/fundatin: the part f the salad n which the rest f the salad is built Bdy: features the main ingredient Garnish: clrful elements that add eye appeal Dressing: a sauce that hlds the salad tgether, gives flavr and adds misture Identify the prper prcedures fr preparatin and strage f salads. 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. Cmbine clrs, textures and flavrs that lk and taste gd tgether. Dn t repeat ingredients in salads that are used in ther parts f the meal. Match type f dressing with salad ingredients, e.g., heavier dressings with mre substantial ingredients. Select a green that will add interest t the salad and cmplement the ther ingredients. Dress greens just befre serving. Starch salads, such as pasta, ptat and rice, shuld be dressed and refrigerated t allw the flavrs t blend and develp. Identify terminlgy, types and preparatin methds f dressings. Types: Vinaigrette (3 parts il/1 part vinegar). Use different vinegars t add interest, as well as flavrful nut ils. Fresh herbs can als be a great additin if they cmplement the greens and ther ingredients in the salad. 801-653-9356 www.precisinexams.cm Page 21 f 31
Maynnaise-based: These dressing are cream and generally high in fat. They are made with sme kind f an emulsifier like egg ylks t thicken the dressing. Examples include ranch, thusand island, and French. Cked: These 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. Perfrmance Objective: Perfrmance Objective: STANDARD 6 Plan the menu fr a cmplete meal, then prepare and serve this meal. Menu must be nutritinally balanced, have prper prtin sizes and be aesthetically pleasing. The prductin and prtin csts need t be calculated. Meal must include a starter (sup, salad, r appetizer), entrée (prtein, starch, sauce and vegetable), and dessert. Service included and apprpriate table setting and prper custmer service. As part f a grup participate in planning preparing and serving a meal r fd items t custmers r guests. Fllw up by analyzing the prcess, prfitability, and cmmunicatin and teamwrk. 17% f Exam Blueprint STUDENTS WILL DISCUSS AND PARTICIPATE IN BAKERY FOOD PRODUCTION. Vcabulary: Creaming Panning dugh Straight dugh Prfing Fermentatin Resting Scaling Fluting Kneading Gluten (the prtein in wheat) Dividing dugh Crumb (internal texture) Runding dugh Objective 1: Identify the functin f each ingredient used in bakery prducts. STEM (Science) 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. 801-653-9356 www.precisinexams.cm Page 22 f 31
Sugar Fats 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. Includes syrups (hney, mlasses, crn, maple), sugars (brwn, turbinad/raw, curse/sanding, granulated, super fine/bakers/caster, cnfectiners/pwdered, fruit juice. Sugar prvides flavr, clr/brwning, fd fr yeast; helps t retain misture fr lnger shelf life, tenderizer, and a stabilizer fr egg whites. Types: Shrtening (made frm vegetable purified il that is partially r fully 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. 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. Usually 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. Leavening Yeast (rganic): micrscpic fungus eats carbhydrates and prduced carbn dixide. 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. 801-653-9356 www.precisinexams.cm Page 23 f 31
Starter: a mixture f flur, yeast, lactbacilli, sugar and liquid. It gives bread a unique, mildly sur taste. A prtin f the starter is used t leaven and the remainder is refreshed and can be used indefinitely in the future. Chemical: 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. 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. 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 prtei. 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. 801-653-9356 www.precisinexams.cm Page 24 f 31
Objective 2: Separated int whites and ylks. (Ylks have 10% sugar added t keep them frm gelling.) Refrigerated in cartns r puches Frzen (must be thawed, s planning ahead is required). Dried ften used in prepared mixes. Whites r meringue pwder preferred because they are mre stable. Liquids Water mst cmmn, especially fr breads Milk and cream Als fund in eggs, sugar syrups, fruits and juices, butter, and margarine (abut 15% f butter and >15% in margarines) Functins f liquids: Frm the gluten structure Activate leavening agents Sme give flavr, tenderize and help with brwning Flavrings Extracts-liquid flavrings Spices-bark, rts, flwer buds, berries r seeds f armatic plants. Nuts 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 ckies, quick breads, yeast breads, pastries, cakes, icings, frsting, and fillings. STEM (Science) Ckies 801-653-9356 www.precisinexams.cm Page 25 f 31
Identify the types f ckies: Texture Crips very little misture and a high ratin f sugar. Spread mre than ther ckies. Stre in air-tight cntainers withut refrigeratin. Sft lw amunt f fat and sugar, high rati f liquid such as eggs, crn syrup, mlasses r hney is ften used. Stre in an airtight cntainer withut refrigeratin. Chewy high ratin f eggs, sugar and liquid, but a lw amunt f fat. Use pastry flur fr an ideal chewy ckie, and develp the gluten during mixing. Shaping r baking methds Drp chclate chip and atmeal Rlled sugar and gingerbread Mlded and pressed spritz, almnd crescents and lace Icebx/refrigeratr dugh is made ahead f time and stred in the refrigeratr, then sliced and baked as needed Sheet r pan brwnies and lemn bars Bar ckies bisctti and fruit bars (like fig newtns) N-bakes peanut butter graham bars and rice crispy squares Mst ckies are made using the creaming methd f mixing, sme are made with the ne-stage methd. Discuss the prper strage f ckies. Cl cmpletely befre string Keep in an airtight package Can be frzen fr up t three mnths Quick breads Identify the types f quick breads: Pur batter (1 part flur t 1 part liquid) crepes and pancakes Drp batter (2 parts flur t 1 part liquid) muffins Sft dugh (3 parts flur t 1 part liquid) biscuits and scnes. Can be rlled and cut prir t baking. Identify the prper mixing methds f quick breads. Biscuit methd cut the fat int the dry ingredients, then add the liquids. Blending/muffin methd cmbines liquids, including fat and eggs, in ne cntainer and cmbine dry ingredient in a separate cntainer and then cmbine the tw mixtures. 801-653-9356 www.precisinexams.cm Page 26 f 31
Creaming methd cream slid fat and sugar until light and fluffy, add eggs ne at a time, then add dry and liquid ingredients alternately. This results in mre cake-like muffins. Discuss the prper strage f quick breads. Mst are best when served sn after cling. When string, put in airtight packaging. Use within a few days r freeze fr up t three mnths. Yeast breads Identify the types f yeast breads: Lean dugh (very little r n sugar r fat) dry, chewy crumb and hard crust. Sft medium dugh 6-9% f fat and sugar in the dugh. Sft crumb and crust, that is elastic and tears easily. Cmmnly used fr laf bread and dinner rlls. 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. Identify the steps in making yeast breads. Scaling Mixing and kneading Fermentatin Dividing dugh Runding dugh Bench rest Shaping dugh Panning dugh Final prfing Baking Cling Packaging 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. 801-653-9356 www.precisinexams.cm Page 27 f 31
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 staling. Pies and pastries Identify the types f pie dugh. Flaky the fat is blended int the dry ingredients nly until abut the size f peas. The gluten frms after the water is added, resulting in flakey layers when the dugh is rlled ut and baked. Mealy the texture resembles carse crn meal. The fat is blended in mre cmpletely, resulting in the need fr less water. The baked dugh is less likely t absrb misture frm the filing, making it ideal fr custard and fruit pies. Basic pie dugh is ften called 3-2-1 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. Pie dugh is chilled befre shaping. The surface and rlling pin shuld be dusted with flur, and the dugh rlled t a 1/8 in. thickness. After the dugh is panned the edges are finished by fluting. 801-653-9356 www.precisinexams.cm Page 28 f 31