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FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

Breakfast Breads, Cereals, and Meats. Eggs. FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II. BASIC COOKING PRINCIPLES. Reductions and Glazes. Hors d’oeuvres. Stocks, Sauces and Soups. Sandwiches. Vocabulary: Roux Hors d’oeuvres Poaching Canapés Mirepoix Sock

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FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

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  1. Breakfast Breads, Cereals, and Meats Eggs FAMILY AND CONSUMER SCIENCESHIGH SCHOOL- CCP/CULINARY ARTS II BASIC COOKING PRINCIPLES Reductions and Glazes Hors d’oeuvres Stocks, Sauces and Soups Sandwiches Vocabulary: Roux Hors d’oeuvres Poaching Canapés Mirepoix Sock Blanching Purees Béchamel Consommé Bisques Essential Understandings: Connections to State Standards: Connecticut Career & Technical Education Performance Standards & Competencies, 2011 Edition L. Food Preparation: Demonstrate preparation for all menu categories to produce a variety of food products. 38. Describe and demonstrate the process for preparing various stocks, soups, and sauces. 41. Describe and demonstrate the process for preparing sandwiches, canapés, and appetizers.

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