Culinary I

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.