Foods 2

The focus of this course is to offer students a hands-on opportunity to develop their abilities in the areas of food preparation, meal planning, cultural foods, cooking fundamentals, and baking fundamentals. Students will explore the principles of cooking and baking through hands-on learning. Students will be allowed more creativity and flexibility to develop their own sense of cooking style!

UNITS

SAFETY & SANITATION (FOOD HANDLER CERTIFICATION)
National Standards: 8.2 Demonstrate food safety and sanitation procedures
14.4 Evaluate Factors that affect food safety from production through consumption
Essential Vocab: Food Borne Illness, Temperature Danger Zone, Cross Contamination, Personal Hygiene, Internal Temperature, Cleaning, Sanitizing, Food Storage Ladder, Raw Food, Ready To Eat Food, Highly Susceptible Population
Learning Objectives: I can explain and demonstrate how to prevent cross contamination.  I can list the temperature danger zone.  I can explain the difference between raw food and ready-to-eat food. I can demonstrate how to properly wash hands. I can identify safe and unsafe practices in a kitchen. I can organize a fridge based on minimum internal cooking temperatures.

Activities, Recipes, & Resources:

KNIFE SKILLS & CUTS
National Standards: 8.5.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.
Essential Vocab: Pinch Grip, Claw Grip, Squaring Up, Julienne, Dice, Mince, Chiffonade Chef's Knife, Paring Knife, Serrated Knife
Learning Objectives: I can demonstrate how to hold a knife properly. I can create julienne cuts. I can create dice cuts. I can create mince cuts.  I can create a chiffonade cut. I  can describe how to safely handle a knife. I can produce a dish with high quality knife cuts. I can identify and explain the difference between a paring knife, chef's knife, and a serrated knife.

Activities, Recipes, & Resources:

SAUCES
National Standards: 8.5.6 Prepare various stocks, soups, and sauces using safe food handling and professional preparation techniques.
Essential Vocab: Bechamel, Veloute, Tomato, Hollandaise, Espagnole, Roux, Slurry
Learning Objectives: I can list the steps of creating a sauce. I can list the ingredients in a roux. I can explain what a roux does to a sauce. I can differentiate between the 5 mother sauces.  I can create a variety of dishes using a variety of sauces.

Activities, Recipes, & Resources:

SALT, FAT, ACID, HEAT
National Standards:
Essential Vocab:
Learning Objectives: I can identify the roles salt, fat, acid, and heat play in preparing food.  I can evaluate a dish and determine if it needs more/less salt, fat, acid, or heat.

Activities, Recipes, & Resources:

QUICK BREADS
National Standards: 8.5.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.
Essential Vocab: Quick Bread, Leavening Agent, Chemical Leavening Agent,
Learning Objectives: I can recall leavening agents that are used in quick breads. I can create a variety of quick bread dishes. I can practice the muffin method. I can practice the biscuit method. I can explain what foods are considered quick breads.

Activities, Recipes, & Resources:

YEAST BREADS
National Standards: 8.5.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.
Essential Vocab: Yeast Bread, Leavening Agent, Yeast, Knead
Learning Objectives: I can recall what leavening agent is used in yeast breads. I can create a variety of yeast bread dishes. I can explain what foods are considered yeast breads.

Activities, Recipes, & Resources:

COOKING METHODS
National Standards: 8.5.2 Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sauteing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Essential Vocab: Dry Heat Cooking, Moist Heat Cooking, Combination Cooking, Boil, Bake, Steam, Blanch, Stew, Roast, Broil, Braise, Grill, Saute, Poach
Learning Objectives: I can identify the difference between dry-heat and moist-heat methods. I can analyze the effect cooking methods have on taste, texture, and appearance of food.

Activities, Recipes, & Resources:

HERBS & SPICES
National Standards: 8.5.14 Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor
Essential Vocab: Herb, Spice, Salty, Sweet, Umami, Bitter, Sour, Flavor Profile
Learning Objectives: I can differentiate between an herb and a spice.  I can create a cohesive herb/spice blend. I can  integrate herbs and spices to enhance the flavor of my dishes.

Activities, Recipes, & Resources:

MEAL PLANNING & BUDGETING
National Standards: 2.7.3 Manage money effectively by developing financial goals and budgets. 8.4.2 Apply menu-planning principles to develop and modify menus.
Essential Vocab: Menu, Budget, Unit Price, Bulk, Convenience Foods
Learning Objectives: I can calculate how much to charge for each menu item. I can create a cohesive food truck theme, menu, and logo.  I can develop an appealing menu.

Activities, Recipes, & Resources:

Beef Cuts
National Standards: 8.5.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.
Essential Vocab: Primal Cut, Loin, Rib, Round, Flank, Chuck, Sirloin, Brisket
Learning Objectives: I can label primal and subprimal beef cuts. I can create a variety of beef dishes.

Activities, Recipes, & Resources:

Fruits
National Standards: 8.5.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oil using safe handling and professional preparation techniques.
Essential Vocab: Fruit, Seasonal Fruit, Ripe
Learning Objectives: I can identify when a variety of fruits are ripe. I can demonstrate the best way to cut or prepare fruits. I can recall that fruits provide various vitamins and minerals for the body.

Activities, Recipes, & Resources:

Vegetables
National Standards: 8.5.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oil using safe handling and professional preparation techniques.
Essential Vocab: Vegetable, Cooking Methods
Learning Objectives: I can identify when a variety of vegetables are ripe. I can demonstrate the best way to cut or prepare vegetables. I can recall that vegetables provide various vitamins and minerals for the body.

Activities, Recipes, & Resources:

Cake Decorating
National Standards: 8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques
Essential Vocab: Tier,  Piping Bag, Piping Tip, Cake Stand, Offset Spatula, Turntable, Meringue 
Learning Objectives: I can identify tools and supplies used in cake decorating. I can demonstrate a variety of piping techniques. I can present an appealing 2 tier cake.

Activities, Recipes, & Resources:

Hosting a Meal
National Standards: 8.5.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods

10.6.4 Prepare event materials for distribution
Essential Vocab: Buffet style meal, hot holding, temperature danger zone, mise en place, potluck
Learning Objectives: I can mise en place a dish and contribute it to a classroom potluck. I can prepare, store, and hold foods at safe food-handling temperatures. I can identify the temperature danger zone

Activities, Recipes, & Resources:

Additional Lessons and Activities