CT - FCPS



CT.CUL Culinary Arts



Essential Discipline Goals:

-Develop and apply the technical competency and related academic skills that allow for economic independence and career satisfaction.

- Demonstrate the ability to communicate, solve problems, work individually and in teams and apply information effectively.

- Acquire the essential learning and values that foster continued education throughout life.

- Develop technological literacy and the ability to adapt to future change.

Standard Indicators

CT.CUL.01 Foodservice Careers/Food Trends

CT.CUL.01.001 Describe different food production and service opportunities

CT.CUL.01.002 Describe career opportunities related to food production and service

CT.CUL.01.003 Describe how foodservice trends affect foodservice operations.

CT.CUL.01.004 Identify job opportunities in various commercial and noncommercial foodservice operations.

CT.CUL.02 Becoming a Culinary Professional

CT.CUL.02.001 Describe educational and training programs that can prepare students for a career in foodservice

CT.CUL.02.002 Describe and explain ways to prepare while still in high school for a foodservice career.

CT.CUL.02.003 Identify small business opportunities available in foodservice.

CT.CUL.02.004 Discuss governmental requirements for starting a running a food business.

CT.CUL.02.005 Describe the function of a business plan.

CT.CUL.02.006 Apply basic employability skills in foodservice

CT.CUL.02.007 Demonstrate effective communication skills and interpersonal relationships

CT.CUL.02.008 Practice leadership skills in foodservice

CT.CUL.02.009 Analyze the employment outlook in foodservice production, management, and service

CT.CUL.02.010 Use practical job-search skills.

CT.CUL.02.011 Prepare a resume

CT.CUL.02.012 Discuss and complete a job application

CT.CUL.02.013 Explain and discuss the rights and responsibilities of employees and employers.

CT.CUL.02.014 Demonstrate and perform calculations related to wages and benefits.

CT.CUL.02.015 Discuss and demonstrate workplace ethics and etiquette. (ACF – discuss ethical issues as they relate to purchasing)

CT.CUL.02.016 Identify opportunities and qualifications for advancement in foodservice.

CT.CUL.03 Customer Service (ACF - Dining Room Service)

CT.CUL.03.001 Identify and explain the role and duties of each member of the service staff.

CT.CUL.03.002 Demonstrate service skills that provide exceptional customer service. (ACF - Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.)

CT.CUL.03.003 Describe the role and duties of the server. (ACF - Describe the rules and responsibilities of personnel al dining service)

CT.CUL.03.004 Discuss the use selling techniques to increase sales. (ACF - Discuss sale techniques for service personnel including menu knowledge and suggestive selling)

CT.CUL.03.005 Demonstrate how to serve food and beverages properly.

CT.CUL.03.006 Demonstrate how to calculate & process customer checks. (ACF - Discuss various procedures & technology for processing guest checks)

CT.CUL.03.007 Discuss the relationship between both front and back of the house to create an even workflow between the two. (ACF - Explain inter-relationships and work flow between dining room and kitchen operations)

CT.CUL.04 Explain and Demonstrate the overall Dining Experience

CT.CUL.04.001 List and describe the 5 different dining environments.

CT.CUL.04.002 Explain the characteristics of the various types of meal service

CT.CUL.04.003 Demonstrate different styles of meal service such as buffet, cafeteria, table service and quick service.

CT.CUL.04.004 Discuss stocking side station items

CT.CUL.04.005 Set glassware, tableware and flatware appropriately. (ACF - Demonstrate the general rules for table setting and service)

CT.CUL.04.006 Fold napkins into various decorative shapes.

CT.CUL.04.007 Discuss the use of appropriate table settings and centerpieces

CT.CUL.05 Roles and Responsibilities of Foodservice Management

CT.CUL.05.001 List and Describe qualities of an effective manager

CT.CUL.05.002 Discuss the importance of a managers time management

CT.CUL.05.003 Describe the role of human resources with a foodservice operation.

CT.CUL.05.004 Describe how management is structured in a foodservice organization

CT.CUL.05.005 Explain the importance of the foodservice managers role in implementing food and beverage cost control techniques.

CT.CUL.05.006 Summarize the importance of excellent decision making and problem solving skills needed at management level

CT.CUL.05.007 Explain the process of employee selection and evaluation

CT.CUL.05.008 Discuss effective training techniques and mentoring programs

CT.CUL.05.009 Explain the duties involved in employee supervision

CT.CUL.05.010 Describe/Discuss how workplace design impacts employee performance and the success of a foodservice operation.

CT.CUL.05.011 Identify management’s responsibility for implementing loss prevention factors.

CT.CUL.05.012 Explain the importance of effective equipment handling, maintenance, and repair

CT.CUL.05.013 Discuss the purpose of marketing

CT.CUL.05.014 Analyze location, customer base, competition, and trends to develop a marketing strategy.

CT.CUL.05.015 Discuss how positioning, atmosphere and customer need influence marketing.

CT.CUL.05.016 Summarize the elements involved in public relations. CT.CUL.05.017 (ACF - Demonstrate effective communication skills and interpersonal relationships)

CT.CUL.05.018 (ACF - Works as a member of a diverse team)

CT.CUL.05.019 (ACF - Read, write and speak effectively)

CT.CUL.05.020 (ACF - Demonstrate professionalism and a strong work ethic)

CT.CUL.05.021 (ACF - Demonstrate interviewing skills)

CT.CUL.05.022 (ACF - Conduct self performance evaluation)

CT.CUL.05.023 (ACF - Discuss methods of conflict resolution, dealing with workplace stress as well as techniques for motivating employees, and progressive discipline)

CT.CUL.05.024 (ACF - Demonstrate information technology communications (i.e. e-mails, internet searches, e-letters, etc.)

CT.CUL.06 Foodservice Standards and Regulations

CT.CUL.06.001 List and standards used to evaluate quality of food

CT.CUL.06.002 Explain and describe the role of various government agencies in the foodservice industry

CT.CUL.06.003 Describe and discuss food grading and inspection of various foods. (ACF – Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables)

CT.CUL.06.004 Identify industry standards for handling food safely. (ACF – Examine written specifications for a variety of food products and describe their importance on food and labor controls)

CT.CUL.06.005 Discuss laws related to workers’ rights and safety

CT.CUL.06.006 Identify and Discuss laws that protect certain groups of people

CT.CUL.06.007 (ACF - Outline current federal and state employment laws i.e. Equal Opportunity, Harassment, Affirmative Action, Wage and Hour, etc)

CT.CUL.07 Safety and Sanitation Principles

CT.CUL.07.001 Identify workplace safety guidelines and equipment

CT.CUL.07.002 Describe and explain fire safety measures and appropriate extinguisher for class of fire. (ACF - Describe appropriate types and use of fire extinguishers used in the food service area)

CT.CUL.07.003 Describe first aid measures for burns, wounds and choking

CT.CUL.07.004 Explain Cardiopulmonary Resuscitation

CT.CUL.07.005 Describe and explain sources of direct and cross contamination. (ACF - Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods)

CT.CUL.07.006 Identify biological, chemical, and physical hazards.

CT.CUL.07.007 Explain and describe how to respond to an outbreak of foodborne illness. (ACF - Describe symptoms common to food borne illnesses and how these illnesses can be prevented)

CT.CUL.07.008 (ACF - Identify microorganisms which are related to food spoilage and food borne illness; describe their requirements and methods for growth)

CT.CUL.08 HACCP Applications

CT.CUL.08.001 Demonstrate appropriate grooming for the workplace.

CT.CUL.08.002 List common cause of accidents and injuries in foodservice and review safety management plan

CT.CUL.08.003 Demonstrate proper hand-washing procedures.

CT.CUL.08.004 Explain the purpose of the HACCP System and Identify critical control points during all food handling

CT.CUL.08.005 Discuss appropriate emergency policies for kitchen and dining room injury

CT.CUL.08.006 Describe the processes of monitoring, corrective action, record keeping, and verification

CT.CUL.08.007 Explain the importance of inspecting all food products for damage and spoilage when received.

CT.CUL.08.008 Identify safety measures to take when preparing, holding and serving food.

CT.CUL.08.009 Explain the steps involved in cleaning and sanitizing

CT.CUL.08.010 Describe disposal and storage of types of cleaners and sanitizers and their proper use. (ACF – Explain proper receiving & storing of cleaning supplies, chemicals, and non-food products)

CT.CUL.08.011 Identify proper methods of waste disposal and recycling.

CT.CUL.08.012 Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards

CT.CUL.08.013 (ACF - List the major reasons for and recognize signs of food spoilage and contamination)

CT.CUL.08.014 (ACF - Recognize sanitary and safety design and construction features of food production equipment and facilities i.e. NSF, UL, OSHA, ADA, etc)

CT.CUL.08.015 (ACF - Review Materials Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials)

CT.CUL.08.016 (ACF - Describe the role of the regulatory agencies governing sanitation and safety and protecting food safety)

(ACF – Describe HAACP critical control points managed by the purchasing and receiving functions)

CT.CUL.09 Equipment and Technology

CT.CUL.09.001 Identify work stations, work sections and types of cooking lines

CT.CUL.09.002 Explain the role of mise en place

CT.CUL.09.003 Identify receiving and storage and food preparation equipment

CT.CUL.09.004 Explain the system of rotation FIFO

CT.CUL.09.005 Contrast the different heat sources used in cooking

CT.CUL.09.006 Identify cooking and clean up equipment

CT.CUL.09.007 Identify the need for hot food holding equipment

CT.CUL.09.008 Describe the function of a steam table and a bain marie

CT.CUL.09.009 Demonstrate when and how to safely and effectively use the proper kitchen equipment. (ACF – Identify and demonstrate proper and safe use of food processing and cooking equipment)

CT.CUL.09.0010 Discuss the importance of computerized systems used for ordering, purchasing, and inventory control. (ACF – Describe current computerized systems for purchasing and inventory control)

CT.CUL.10 Knives and Smallware

CT.CUL.10.001 Identify the parts of a knife

CT.CUL.10.002 Identify knives based upon the task performance

CT.CUL.10.003 Demonstrate basic knife cutting techniques

CT.CUL.10.004 List important knife safety, sanitation and storage guidelines

CT.CUL.10.005 Explain NSF certification standards and how they relate to smallwares

CT.CUL.10.006 Identify hand tools based on specific task

CT.CUL.10.007 Identify cookware based on its heat transfer rating and specific use

CT.CUL.10.008 Demonstrate proper cleaning and sanitizing of smallwares

(ACF – Demonstrate knife skills and proper cuts (i.e. julienne, batonette, brunoise, paysanne, small dice, large dice, etc)

CT.CUL.11 Nutrition Basics

CT.CUL.11.001 Define the six categories of nutrients

CT.CUL.11.002 Describe the sources and functions of each nutrient category

CT.CUL.11.003 Identify nutritious meals and the preparation methods use to prepare them

CT.CUL.11.004 Describe the types and uses of food additives

CT.CUL.11.005 Explain the purpose of the Dietary Guidelines for Americans, nutrition labels, and the Food Guide Pyramid. (List food groups and recommended servings in USDA Food Guide Pyramid ACF)

CT.CUL.11.006 Describe how age, activity level, lifestyle, and health influence dietary needs. Discuss dietary guidelines and recommended dietary allowances

CT.CUL.11.007 Apply knowledge of special dietary needs when preparing a menu. Discuss various diets (i.e. food allergies, alternative dieting, vegetarian, etc.)

CT.CUL.11.008 Explain how the nutrients in foods are affected by time and water

CT.CUL.11.009 Demonstrate how to prepare, cook and store foods to preserve nutritional value

CT.CUL.11.010 List and describe ways to reduce the amount of fat, cholesterol and sodium in recipes.

CT.CUL.11.011 (ACF - Interpret food labels in terms of the portion size, ingredients and nutritional value)

CT.CUL.12 Creating Menus

CT.CUL.12.001 Explain the role of a menu and the importance of proper menu planning. (ACF – Describe the importance of proper menu planning to the overall operation of the foodservice facility)

CT.CUL.12.002 Summarize the factors that influence a menu

CT.CUL.12.003 Describe the types of menus used by various foodservice establishments

CT.CUL.12.004 List basic menu planning principles, and contrast menu formats (ACF – List basic menu planning principles)

CT.CUL.12.005 Design interesting menus that contain a variety of nutritional foods. (ACF – Apply principles of nutrition to menu development)

CT.CUL.12.006 Demonstrate how to use the “truth in menu” guidelines to write menu descriptions (ACF – Create menu item descriptions following established truth-in-menu guideline)

CT.CUL.12.007 Identify the elements that influence menu style & design, and plate presentations. (ACF – Demonstrate food presentation techniques)

CT.CUL.12.008 Develop an understanding how and when it is appropriate or convenient to use pre-cooked, pre-packaged, and processed items.

CT.CUL.12.009 Describe the basic menu categories and how they are organized. CT.CUL.12.010 (ACF – Discuss the applicability of convenience, value added, further processed or par-cooked food items)

CT.CUL.12.011 (ACF – Develop an understanding of basic menu planning and layout principles)

CT.CUL.13 Using Standardized Recipes

CT.CUL.13.001 Explain the role that standardized recipes play in maintaining product consistency

CT.CUL.13.002 Describe the parts of a standardized recipe

CT.CUL.13.003 Discuss the contrast between formulas and recipes

CT.CUL.13.004 Describe the different forms of measurements and when each are used

CT.CUL.13.005 Demonstrate basic recipe conversions

CT.CUL.13.006 Explain the factors that affect recipe conversion

CT.CUL.13.007 Demonstrate how to read & follow a standardized recipe to make a product. (ACF – Demonstrate how to read and follow a standard recipe) (ACF – Prepare standardized recipes for menu production)

CT.CUL.14 Cost Control Techniques

CT.CUL.14.001 Describe methods of portion control and why it is importance

CT.CUL.14.002 Using a standard recipe calculate the following; unit cost, yield, percentage of shrinkage, cost per portion, menu cost. (ACF - Calculate food, beverage and labor costs and percentages)

CT.CUL.14.003 Perform basic math functions used in foodservice operations by completing a recipe costing form. (ACF - Perform basic math functions used in foodservice operations)

CT.CUL.14.004 Explain the steps, methods and types of products involved in purchasing. (ACF – Describe purchasing methods)

CT.CUL.14.005 Describe what tools and equipment to use and procedures to follow when receiving all types of goods. (ACF – Describe the proper techniques for receiving and storing fresh, frozen, refrigerated and staple goods.)

CT.CUL.14.006 Examine a variety of techniques and systems used to control inventory, purchasing and storing goods (i.e. computerized systems for inventory and cost control) (ACF – Examine various inventory systems including perpetual and physical inventories and requisition systems for controlling costs.)

CT.CUL.14.007 Summarize all of the factors that may affect cost control such as kitchen waste, customer service, and market prices. (ACF – List factors that effect food prices and quality, which may include market fluctuation and product costs.)

CT.CUL.14.008 Create and place a complete food order for an entire menu. (ACF – Write written food requisitions for production requirements)

CT.CUL.15Cooking Techniques/Sensory Perception

CT.CUL.15.001 Contrast different cooking methods

CT.CUL.15.002 Explain how cooking affects the foods nutritional value, texture, color, aroma and favor

CT.CUL.15.003 Identify dry and moist cooking techniques

CT.CUL.15.004 Demonstrate different moist cooking methods.

CT.CUL.15.005 Demonstrate different dry cooking methods.

CT.CUL.15.006 Describe the sensory properties of food

CT.CUL.15.007 Explain how the sensory property of flavor is a combination of three sensory experience

CT.CUL.15.008 Explain sensory evaluation

CT.CUL.15.009 Identify the factors that affect sensory evaluation

(ACF – Demonstrate a variety of cooking methods including roasting, baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, boiling, blanching, poaching, and steaming)

CT.CUL.16 Seasonings and Flavorings/Condiments, Nuts and Seeds

CT.CUL.16.001 Contrast seasonings and flavorings

CT.CUL.16.002 Identify seven common ingredients used to enhance flavor

CT.CUL.16.003 Explain when to add seasonings and flavorings to foods

CT.CUL.16.004 Contrast the characteristics of herbs versus spices.

CT.CUL.16.005 Identify different herbs and spices

CT.CUL.16.006 Describe the various forms of herbs and spices

CT.CUL.16.007 Explain how herbs and spices are used

CT.CUL.16.008 Explain how to store herbs and spices

CT.CUL.16.009 Describe various condiments and the foods they accompany

CT.CUL.16.010 Explain how condiments are stored

CT.CUL.16.011 Identify a variety of nuts and seeds

CT.CUL.16.012 Describe how nuts are used

(ACF – Identify and use herbs, spices, oils, and vinegars)

CT.CUL.17 Breakfast Cookery

CT.CUL.17.001 Identify basic breakfast foods

CT.CUL.17.002 Explain the grading process for eggs

CT.CUL.17.003 List types of breakfast meats, breads and cereals

CT.CUL.17.004 Describe at least four ways to cook eggs

CT.CUL.17.005 Prepare breakfast meats and a variety of egg dishes

CT.CUL.17.006 List quick breads served with breakfast

CT.CUL.17.007 Prepare pancakes, French toast, waffles and hot cereals

(ACF – Identify and prepare breakfast batters, meats, eggs, and cereals)

CT.CUL.18 Garde Manger/Salads and Salad Dressings/Cheese/Appetizers

CT.CUL.18.001 List the items a garde-manger needs to consider in preparing food and the ways in which safety and sanitation procedures should be followed. (ACF – Identify tools and equipment used in garde-manger, emphasizing safety and sanitation procedures)

CT.CUL.18.002 Identify the types of food prepared in the garde-manger work station

CT.CUL.18.003 Demonstrate the tools and presentation techniques used by the garde-manger (ACF – demonstrate food presentation techniques (i.e. platters, bowls, plates, etc.)

CT.CUL.18.004 Prepare decorative garnishes (ACF – demonstrate basic garnishes)

CT.CUL.18.005 List the main types of salads served during a meal.

CT.CUL.18.006 Identify the four main parts of a salad.

CT.CUL.18.007 Prepare salads made using a variety of greens

CT.CUL.18.008 Prepare salads dressings

CT.CUL.18.009 Describe the five main types of cheese

CT.CUL.18.010 Identify cheeses from each of the five main types

CT.CUL.18.011 Demonstrate and explain how to store cheese to meet all sanitary requirements and is well preserved.

CT.CUL.18.012 List the main types of hors d’ oeuvres and explain when they are served.

CT.CUL.18.013 Create fruit and vegetable carvings to be used as center pieces. (ACF – Produce decorative pieces to include fruit, vegetable carvings and accompaniments.)

CT.CUL.18.014 Prepare fancy sandwiches, fruit and cheese trays, and cold hors d’oeuvres platter and appetizers. (ACF – preparation of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés, and hors d’oeuvres.)

CT.CUL.18.015 Describe a relish and the kinds of dips that accompany it

CT.CUL.18.016 Explain the difference between appetizers and hors d’oeuvres

(ACF – Identify and use herbs, spices, oils, and vinegars)

(ACF – Identify and prepare salads, dressings, and marinades)

(ACF – Identify and prepare a variety of types of appetizers)

CT.CUL.19 Hot and Cold Sandwiches

CT.CUL.19.001 Describe different types of sandwiches, spreads, fillings and cheeses

CT.CUL.19.002 Identify common types of sandwich accompaniments

CT.CUL.19.003 List the tools needed at a sandwich preparation workstation

CT.CUL.19.004 Prepare sandwiches efficiently

CT.CUL.19.005 Describe different types of hot and cold sandwiches

CT.CUL.19.006 Explain guidelines for preparing and plating hot and cold sandwiches

CT.CUL.19.007 List several garnishes and accompaniments for hot and cold sandwiches

CT.CUL.19.008 Prepare a wide variety of sandwiches

(ACF – Identify and prepare a variety of sandwiches)

CT.CUL.20 Stocks and Sauces

CT.CUL.20.001 Describe the characteristics of basic stocks.

CT.CUL.20.002 Explain how to prepare a stock.

CT.CUL.20.003 Prepare a basic stock.

CT.CUL.20.004 Explain how to de-glaze a pan.

CT.CUL.20.005 Describe the six Mother sauces.

CT.CUL.20.006 Explain the use of sauces and thickening agents.

CT.CUL.20.007 Prepare a variety of sauces.

CT.CUL.20.008 Prepare a roux.

CT.CUL.20.009 Explain how to properly store stocks and sauces.

(ACF – Identify and prepare various stocks, soups, and sauces)

CT.CUL.21 Soups

CT.CUL.21.001 Identify the various classes of soups.

CT.CUL.21.002 Describe how to prepare various soups, using a base or a stock.

CT.CUL.21.003 Prepare and present soups with appropriate and attractive garnishes.

CT.CUL.21.004 Explain how to properly and safely store soups.

CT.CUL.22 Fish and Shellfish

CT.CUL.22.001 Describe the composition and structure of fish and shellfish.

CT.CUL.22.002 Identify several varieties of saltwater and freshwater fish and shellfish.

CT.CUL.22.003 Identify the market forms of fish and shellfish.

CT.CUL.22.004 Explain how to purchase, store, and handle fish and shellfish.

CT.CUL.22.005 Explain the inspection and grading processes for fish and shellfish.

CT.CUL.23.006 Describe proper storing and handling procedures for shellfish.

CT.CUL.22.007 Explain how cooking affects fish and shellfish.

CT.CUL.22.008 Prepare and garnish various forms of fish and shellfish.

CT.CUL.23 Poultry Cookery

CT.CUL.23.001 Identify the kinds, classes, and market forms of poultry.

CT.CUL.23.002 Explain how poultry is inspected and graded.

CT.CUL.23.003 Properly handle, store, and prepare poultry for cooking.

CT.CUL.23.004 Prepare poultry using various dry and moist cooking techniques.

CT.CUL.23.005 Demonstrate a variety of ways to cook poultry properly, and present a plate presentation.

(ACF – Identify and prepare various meats, seafood, and poultry)

CT.CUL.24 Meat Cuts and Cookery

CT.CUL.24.001 Describe the nutritional composition and internal structure of meat.

CT.CUL.24.002 Describe the quality grades and market forms of meat.

CT.CUL.24.003 Explain the processing techniques and aging procedures of meat.

CT.CUL.24.004 Identify primal and fabricated cuts of beef, pork, lamb, and veal.

CT.CUL.24.005 Identify the quality characteristics of beef, pork, lamb, and veal.

CT.CUL.24.006 Demonstrate proper storage and handling of beef, pork, lamb, and veal.

CT.CUL.24.007 Explain how cooking affects beef, pork, lamb, and veal.

CT.CUL.24.008 Determine the doneness of meat.

CT.CUL.24.009 Demonstrate a variety of cooking methods used for meats.

CT.CUL.25 Pasta, Rice, and other Grains

CT.CUL.25.001 Identify and describe various types of pasta, rice, and grains.

CT.CUL.25.002 Describe the standards of quality for fresh and dry pasta.

CT.CUL.25.003 Explain how to purchase and store fresh & dry pasta, rice, and grains.

CT.CUL.25.004 Demonstrate various cooking methods used for pasta, rice, and grains.

CT.CUL.25.005 Demonstrate how to stuff, boil, and bake pasta.

CT.CUL.25.006 Contrast the common types of rice and grains.

CT.CUL.26 Fruits, Vegetables, and Legumes

CT.CUL.26.001 Identify the quality characteristics of fresh, frozen, canned, and dried fruits and vegetables.

CT.CUL.26.002 Explain how to purchase and store a variety of fresh, frozen, canned, and dried fruits and vegetables.

CT.CUL.26.003 Demonstrate dry and moist cooking techniques of fruits and vegetables.

CT.CUL.26.004 Identify various types of legumes.

CT.CUL.26.005 Identify the quality characteristics of legumes.

CT.CUL.26.006 Explain how to purchase and store legumes.

CT.CUL.26.007 Prepare and cook a variety of legumes.

(ACF – Identify and prepare various fruits, vegetables, and starches)

CT.CUL.27 Bakeshop Formulas, Equipment, and Ingredients

CT.CUL.27.001 Explain baking formulas.

CT.CUL.27.002 Contrast volume and weight measurements.

CT.CUL.27.003 Properly use a balance scale. (ACF - Demonstrate proper scaling and measurement techniques unique to baking)

CT.CUL.27.004 Convert a baking formula to a new yield

CT.CUL.27.005 Identify and explain the function of various bakeshop equipment and tools. (ACF - Identify equipment and utensils unique to baking and discuss proper use and care)

CT.CUL.27.006 Explain the importance of using exact amounts and ingredients.

CT.CUL.27.007 Identify the different categories of ingredients and their roles in baking. (ACF - Identify ingredients used in baking & describe their properties and list the functions of various ingredients)

CT.CUL.27.008 List techniques used to mix batters and doughs.

CT.CUL.27.009 Describe the impact of carryover cooking.

CT.CUL.27.010 Explain the role of flavorings, chocolate & cocoa, additives, and nuts in baking.

CT.CUL.27.011 Define all baking terminology. (ACF - Define baking terms)

(ACF – Utilize standard weights and measures to demonstrate proper scaling and measurement techniques)

CT.CUL.28 Yeast Dough Production

CT.CUL.28.001 Describe the characteristics of quality yeast products.

CT.CUL.28.002 Identify, contrast, and bake with multiple types of yeast.

CT.CUL.28.003 Distinguish products made from regular and rolled-in fat yeast doughs.

CT.CUL.28.004 Explain proper methods of preparing yeast breads and rolls.

CT.CUL.28.005 Describe the process of fermentation in yeast doughs.

CT.CUL.28.006 Identify common causes of failure in yeast bread production.

CT.CUL.28.007 Prepare a variety of yeast raised doughs and products. . (ACF - Participate in the production of crusty, soft and specialty yeast products)

CT.CUL.29 Quick Breads, Biscuits, and Muffins

CT.CUL.29.001 Identify the quality characteristics of quick breads, biscuits, and muffins.

CT.CUL.29.002 Explain the function of quick bread ingredients.

CT.CUL.29.003 Compare quick bread doughs and batters.

CT.CUL.29.004 Explain the biscuit, blending and creaming methods of mixing.

CT.CUL.29.005 Prepare quality quick breads, biscuits, and muffins. (ACF - Participate in the production of quick-breads)

CT.CUL.30 Cookies, Cakes, Pies, and Specialty Desserts

CT.CUL.30.001 Identify characteristics and types of cookies

CT.CUL.30.002 Mix, pan, and bake cookies.

CT.CUL.30.003 Cool, serve, and store cookies properly.

CT.CUL.30.004 Describe five types of cakes and their mixing methods.

CT.CUL.30.005 Demonstrate how to scale and pan cakes.

CT.CUL.30.006 Bake, cool, ice, decorate, and plate cakes. (ACF - Participate in the production of cakes and icings)

CT.CUL.30.007 Prepare mealy and flaky pie dough.

CT.CUL.30.008 Describe the different types of pie fillings.

CT.CUL.30.009 Prepare a variety of pie crusts and pie fillings. (ACF - Participate in the production of a variety of pies and tarts)

CT.CUL.30.010 Demonstrate proper pie storage.

CT.CUL.30.011 Explain how ice cream desserts differ.

CT.CUL.30.012 Prepare a variety of custards and puddings. (ACF - Participate in the production of creams, custards, puddings and related sauces)

CT.CUL.30.013 Store and serve desserts properly.

CT.CUL.30.014 Prepare mousse & gelatins. (ACF – prepare mousse & gelatins)

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