culinary i learning targets. chapter 1.1 i can describe different food production and service...
TRANSCRIPT
Culinary I
Learning Targets
Chapter 1.1
• I can describe different food production and service opportunities.
• I can describe career opportunities related to food production and service.
Chapter 1.3
• I can describe educational and training programs that can prepare me for a foodservice career.
• I can list ways I can prepare while still in high school for a foodservice career.
Chapter 2.1
• I can apply basic employability skills in foodservice.
• I can demonstrate a positive work ethic.
• I can practice leadership skills in foodservice.
Chapter 2.2
• I can analyze the employment outlook in food production, management, and services.
• I can use practical job-search skills.
• I can prepare a résumé.
• I can complete a job application.
Chapter 7.1
• I can identify workplace safety guidelines and equipment.
• I can explain fire safety measures.
• I can describe first aid measures for burns, wounds, and choking.
• I can explain cardiopulmonary resuscitation.
Chapter 7.2
• I can describe the sources of direct contamination and cross-contamination.
• I can identify biological, chemical, and physical hazards.
• I can explain how to respond to an outbreak of foodborne illness.
Chapter 8.2
• I can explain the purpose of the HACCP system.
• I can state different hazards in the foodservice workplace.
• I can describe the processes of monitoring, corrective action, record keeping, and verification.
Chapter 8.3
• I can explain why it is important to inspect all food products for damage and spoilage when they are received.
• I can identify safety measures to take when preparing food.
• I can identify safety measures to take when holding and serving food.
• I can explain the steps involved in cleaning and sanitizing.
Candies
Chapter 16.1
• I can contrast seasonings and flavorings.
• I can identify seven common ingredients used to enhance flavor.
• I can explain when to add seasonings and flavorings to food.
• I can contrast the characteristics of herbs versus spices.
Chapter 16.2
• I can identify different herbs and spices.
• I can describe the various forms and herbs and spices.
• I can explain how herbs and spices are used.
• I can explain how to store herbs and spices.
Chapter 21.1
• I can identify the various classes of soups.
• I can describe how to prepare various soups, using commercial bases or stock.
• I can present soups attractively garnished.
• I can store soups safely for future use.
Chapter 21.2
• I can prepare a variety of appetizers.
• I can arrange appetizers in an appealing manner.
Chapter 24.1 and 24.2• I can describe the nutritional composition of
meat.• I can describe the internal structure of meat.• I can describe the quality grades of meat.• I can describe the process of aging meat.• I can identify primal and fabricated cuts of pork
and beef.• I can identify the quality characteristics of pork
and beef.• I can describe the techniques used to process
meat.• I can demonstrate appropriate storage
procedures for pork and beef.
Chapter 24.3
• I can explain how cooking affects pork and beef.
• I can determine the doneness of meat.
• I can demonstrate different cooking methods used for meats.
U.S. and Regional Foods
• I can list foods common to the East, Midwest, and South.
• I can identify cultural and climate influences on the foods of the East, Midwest, and South.
• I can identify foods characteristic of the western United states and Canada.
• I can describe the cultural influences on foods of the Western United States and Canada.
International Foods
• I can describe food choices available in the various regions of Latin America, Africa, the Middle East, Europe, and Asia.
• I can explain how culture, climate, history, and geography influence food choices in Latin America, Africa, the Middle East, Europe, and Asia.
Chapter 30.2
• I can describe five types of cakes and their mixing methods.
• I can demonstrate how to scale and pan cakes.
• I can bake, cool, decorate, and serve cakes.