Culinary Arts 1 Semester 2 Course Review

Transcription

1 Culinary Arts 1 Semester 2 Course Review Unit 7 Kitchen Essentials (Focus/Summary): This unit describes the basics of the kitchen to include tools & equipment, measurement, and mise en place Demonstrate mastery of standard weights and measures used in the food service industry Use and maintain commercial tools Use and maintain commercial equipment List physical, psychological, cultural, and environmental influences on food likes and dislikes. Define the following tools and their uses: Utility knife- Slotted Spoon- Tourne knife- Wire whisk- Paring Knife- Serrated Knife or slicer Cleaver- Chef Knife- Describe the following knife cuts: Brunoise- Julienne- Mince- Dice Batonnet- List and define the Mixer and is attachments How many Ounces are in a Cup? Pint? Quart? Gallon? How many cups are in a Pint? Quart? Gallon? What do you use to measure dry ingredients? Liquid ingredients? Convection Oven- Microwave Oven- Deck Oven- Conventional Oven-

2 Unit 8 Product Identification (Focus/Summary): This unit identifies different foods and their tastes and flavors List physical, psychological, cultural, and environmental influences on food likes and dislikes Identify herbs, spices, oils, and vinegars and their appropriate use in preparing food products that exhibit and enhance creativity, taste, and appearance List the essential nutrients and their functions Interpret food labels. Collards- Guacamole- Legume- Mollusks- Give some examples of aromatic foods- How do you clean a potato? What is cider made from? Describe Basil, Dill, Rosemary and Sage List the types of potatoes and their uses- List and define the parts of an egg- Bell peppers come in what colors? List the different types of apples, tropical fruits, citrus fruits- List the different types of squash-

3 Unit 9 Essential Knife Skills (Focus/Summary): This unit identifies tools used for knife cuts and knife cuts Use and maintain commercial tools Use and maintain commercial equipment Define portion size and recipe yield. Related Vocabulary and Concepts: Brunoise- Chiffonade cuts- Cleaver- Dice- Julienne- Mandolin- Paring knife- List the uses for a serrated knife- Describe how you would prepare tomato concasse-

4 Unit 10 Standardized Recipes (Focus/Summary): This unit gives an understanding of standardized recipes and how they are used Demonstrate mastery of standard weights and measures used in the food service industry Demonstrate an understanding of the purpose of standardized recipes Define portion size and recipe yield Apply knowledge in creating menus that utilize nutritional principles. Florentine- Standardized recipe- Yield- Portion- Translucent- What must a standardized recipe include? When boiling pasta, how much water and salt is used?

5 Unit 11 Building a Successful Career (Focus/Summary): This unit explains how to apply for a job, make a resume and cover letter. It describes employability skills Identify levels of training required for food service and hospitality occupations Identify professional organizations related to hospitality/food service Identify and exhibit employability skills (punctuality, dependability, appropriate appearance.) Identify and exhibit work ethics and integrity (employee theft and consequences) Maintain positive personal relationships including acceptance of constructive criticism Develop and demonstrate personal and professional etiquette Demonstrate the ability to function as a team member in a diverse environment Explain the importance of a portfolio Create a resume Identify procedures and documents required when applying for employment. Networking- Resume- Portfolio- Entrepreneur- Salary- Career Ladder- Professionalism- Cover letter- Entry-level- Front-of-the-house- Back-of-the-house- What are the benefits of joining The American Culinary Federation? When going on a job interview; What should you wear? When should you arrive? How do you fill out a written job application? What pay should you ask for?