Culinary I

Learning Targets

Chapter 1.1

• I can describe different food production and service opportunities.

• I can describe career opportunities related to food production and service.

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.

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.

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.

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.

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.

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.

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.

Candies

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.

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.

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.

Chapter 21.2

• I can prepare a variety of appetizers.

• I can arrange appetizers in an appealing manner.

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.

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.

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.

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.

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.