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Culinary Arts 1. Mrs. Freshour. Course Outline . Fall 2009 Foods for Better Health Food Safety and Sanitation Culinary Techniques Principles of Baking and Desserts Ten Kitchen Essentials Menu Planning Lab Final: Planning and Implementing a Holiday Appetizer Party. Course Outline.

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culinary arts 1

Culinary Arts 1

Mrs. Freshour

course outline
Course Outline
  • Fall 2009
    • Foods for Better Health
    • Food Safety and Sanitation
    • Culinary Techniques
    • Principles of Baking and Desserts
    • Ten Kitchen Essentials
    • Menu Planning
    • Lab Final:
      • Planning and Implementing a Holiday Appetizer Party
course outline3
Course Outline
  • Spring 2010
    • Culinary Nutrition Techniques
    • Examining Sauces
    • Asian, Italian, Latin American Cuisine
    • Grilling and Broiling
    • Garde Manger or Cold Food Preparation and Enhancing Food Preparation
    • Lab Final:
      • Salad/Vinaigrette Demonstrations
foods for better health
Foods for Better Health
  • What Should You Eat?
  • Healthy Eating Pyramid
  • Functional Foods
  • Healthy Meal Planning
  • Nutrition in the News
food safety and sanitation
Food Safety and Sanitation
  • Safe and Sanitary Procedures in All Food Handling
  • Maintaining Standards
  • Food Borne Illness
  • Sanitary Procedure for Cleaning and Storing Tools and Equipment
culinary techniques
Culinary Techniques
  • Culinary Terms
  • Tools/Measuring
  • Knife Skills
  • Kitchen Essentials
principles of baking
Principles of Baking
  • Quick Breads
  • Yeast Breads
  • Desserts
  • Candy Making
ten kitchen essentials techniques will be taught throughout the year
Ten Kitchen EssentialsTechniques will be taught throughout the year
  • Breading
  • Browning/Searing
  • Dicing an Onion
  • Folding
  • Pan Sauce
  • Pie Crust
  • Roux
  • Segmenting Citrus
  • Tempering
  • Vinaigrette
menu planning
Menu Planning
  • Menu Planning
  • Menu Design
  • Menu Nutrition / Cost
  • Lab Final:
      • Planning and Implementing a Holiday Appetizer Party
culinary nutrition

Culinary Nutrition

Healthy Flavoring Techniques

Culinary Nutrition Basics

Preserving Nutrients During Cooking

Identification and Preparation of Vegetables, Whole Grains, and Fruit.

examining sauces
Examining Sauces
  • Purpose of Sauces
  • Grand Sauces are often considered the five grand sauces
    • Demi-glace (Brown Sauce)
    • Velouté (White Sauce made with Stock)
    • Béchamel (White Sauce made with cream)
    • Tomato sauce
    • Hollandaise
asian italian latin american cuisine
Asian, Italian, Latin American Cuisine
  • Culture
  • Cuisine Concepts
  • Ingredients
  • Recipes
grilling and broiling
Grilling and Broiling
  • Selection of Ingredients
  • Preparing the equipment
  • Grilling and Broiling Techniques
  • Determining Doneness
  • Recipes
garde manger or cold food preparation and enhancing food preparation
Garde Manger or Cold Food Preparation and Enhancing Food Preparation
  • Garde Manger or Cold Food Preparation
  • Enhancing Food Preparation
    • Design, Color, Texture, Focal Point, Visual Flavor
  • Lab Final: Salad / Vinaigrette Demonstration