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Culinary Learning Targets: Opportunities, Skills, Safety & Food Knowledge

Explore various food production opportunities, employability skills, safety guidelines, seasoning techniques, meat composition, & regional cooking influences. Enhance culinary knowledge and skills for a successful career in the food industry.

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Culinary Learning Targets: Opportunities, Skills, Safety & Food Knowledge

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  1. Culinary I Learning Targets

  2. Chapter 1.1 • I can describe different food production and service opportunities. • I can describe career opportunities related to food production and service.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Candies

  11. 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.

  12. 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.

  13. 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.

  14. Chapter 21.2 • I can prepare a variety of appetizers. • I can arrange appetizers in an appealing manner.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

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