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Culinary Arts 1

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

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  1. Culinary Arts 1 Mrs. Freshour

  2. 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

  3. 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

  4. Foods for Better Health • What Should You Eat? • Healthy Eating Pyramid • Functional Foods • Healthy Meal Planning • Nutrition in the News

  5. 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

  6. Culinary Techniques • Culinary Terms • Tools/Measuring • Knife Skills • Kitchen Essentials

  7. Principles of Baking • Quick Breads • Yeast Breads • Desserts • Candy Making

  8. 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

  9. Menu Planning • Menu Planning • Menu Design • Menu Nutrition / Cost • Lab Final: • Planning and Implementing a Holiday Appetizer Party

  10. Culinary Nutrition Healthy Flavoring Techniques Culinary Nutrition Basics Preserving Nutrients During Cooking Identification and Preparation of Vegetables, Whole Grains, and Fruit.

  11. Identification and Preparation of vegetables, whole grains, and fruit.

  12. 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

  13. Asian, Italian, Latin American Cuisine • Culture • Cuisine Concepts • Ingredients • Recipes

  14. Grilling and Broiling • Selection of Ingredients • Preparing the equipment • Grilling and Broiling Techniques • Determining Doneness • Recipes

  15. 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

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