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

Quality changes in cooking vegetables. Vegetable cookery. STUDY and PREPARATION of POTATOES, VEGETABLES and SALADS. Characteristics of potatoes. Production and Holding problems in quantity cooking. FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II.

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

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  1. Quality changes in cooking vegetables Vegetable cookery STUDY and PREPARATION of POTATOES, VEGETABLES and SALADS Characteristics of potatoes Production and Holding problems in quantity cooking FAMILY AND CONSUMER SCIENCESHIGH SCHOOL- CCP/CULINARY ARTS II Types of salads, ingredients and dressings Handling of fresh vegetables Proper storage of vegetables Essential Understandings: Connections to State Standards: Connecticut Career & Technical Education Performance Standards & Competencies, 2011 Edition D. Acquisition, Handling & Use of Foods: Demonstrate ability to acquire, handle and use foods to meet nutrition and wellness needs of individuals and families across the life span. 11. Demonstrate ability to select, store, prepare, and serve nutritious foods L. Food Preparation: Demonstrate preparation for all menu categories to produce a variety of food products. 34. Describe and demonstrate the appropriate skills used in knife, tool, and equipment handling. 40. Describe and demonstrate the process for preparing various salads, dressings, marinades, and seasonings 44. Describe and demonstrate techniques for food presentation. Vocabulary: Al dente Pigment Carotenoids Blanching Arborio Pozole Couscous Faro Quinoa Somen Soba Chasoba Cellophane noodle

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