Unit Title: Unit 5 – Kitchen Essentials 2 – Equipment and Techniques
Grade Level: Culinary 1
Timeframe: 20 Blocks
Essential Questions





















What equipment is needed for receiving and storing food and supplies?
What equipment is needed for pre-preparation?
What are the basic types of pots and pans and their common uses?
What types of preparation equipment are used in the foodservice kitchen?
What equipment is needed for holding and serving food and beverages?
What is mise en place?
How do you use knives properly?
What is the difference between seasoning and flavoring?
What are the basic pre-preparation techniques?
How is heat transferred to food through conduction, convection, and radiation?
What are the types of cooking methods?
What is dry-heat cooking, and which foods are best suited for it?
What is moist –heat cooking, and which foods are best suited for it?
What is combination-heat cooking, and which foods are best suited for it?
How do you determine when food is done cooking?
What are the guidelines for plating and storing food that has finished cooking?
What is a healthy diet?
How can you use the Dietary Guidelines for Americans to plan meals?
What is MyPyramid?
What is a nutritional label, and how is it used?
What is obesity, and how can it be prevented?
Common Core Standards
21st Century Skills Standard and Progress Indicators:
9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.
9.3.HT‐RFB.8 Implement standard operating procedures related to food and beverage production and guest
service.
9.3.HT‐RFB.9 Describe career opportunities and qualifications in the restaurant and food service industry.
CAR © 2009
9.3.HT‐RFB.10 Apply listening, reading, writing and speaking skills to enhance operations and customer
service in food and beverage service facilities.
Standards/Cumulative Progress Indicators (Taught and Assessed):
CCSS.ELA-Literacy.RST.11-12.2
Determine the central ideas or conclusions of a text; summarize complex concepts, processes, or information presented in a text by paraphrasing them in simpler but still
accurate terms.
CCSS.ELA-Literacy.L.11-12.1
Demonstrate command of the conventions of standard English grammar and usage when writing or speaking.
CCSS.ELA-Literacy.L.11-12.6
Acquire and use accurately general academic and domain-specific words and phrases, sufficient for reading, writing, speaking, and listening at the college and career
readiness level; demonstrate independence in gathering vocabulary knowledge when considering a word or phrase important to comprehension or expression.
Instructional Plan
Unit 5 Pre-Test
SLO - WALT
CAR © 2009
Student Strategies
Formative
Assessment
Activities and Resources
Reflection
Foundations Level 1 Companion site – Chapter 5 Multiple Choice/ True False
Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Reflection
Identify equipment
used in foodservice
for preparation,
holding, service,
and storage, and
understand its
uses and proper
cleaning
techniques.
9.3.HT‐RFB.10
9.3.HT‐RFB.9 9.3.HT‐
RFB.8 9.3.HT‐RFB.2
CCSS.ELALiteracy.L.11-12.6
CCSS.ELALiteracy.L.11-12.1
CCSS.ELALiteracy.RST.11-12.2
CAR © 2009
Group Activity
Activity Based
Learning
Inquiry Based
Learning
Yield and Peel
results
Induced?
Gadzooks! Reports
Name that small ware
activity in Foundations
Level 1 Teacher Ed. Pg. 281
Yields and Peels Activity in
Foundations Level 1
Teachers Ed. Pg. 283
Induced? Gadzooks!
Activity in Foundations
Level 1 Teacher Edition pg.
294
Preparation Tools activity
in Foundations Level 1 pg.
301
Foundations Level 1 text questions pg. 300
Foundations Level 1 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
** Any recipe can be used in this unit paying specific details to the equipment
being used **
Explain and
demonstrate how
to properly use and
care for knives.
9.3.HT‐RFB.10
9.3.HT‐RFB.9 9.3.HT‐
RFB.8 9.3.HT‐RFB.2
CCSS.ELALiteracy.L.11-12.6
Project Based
Learning
Knife cut results
Knife Posters
Knife Cuts activity
Foundations Level 1 pg.
318
Knife Safety Poster activity
Foundations Level 1 pg.
301
Foundations Level 1 text questions pg. 317
Foundations Level 1 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Any knife sharpening and use video…recommended…
http://www.foodnetwork.com/videos/how-to-hone-and-sharpen-knives0154939.html
CCSS.ELALiteracy.L.11-12.1
http://www.foodnetwork.com/videos/knife-basics-0154930.html
CCSS.ELALiteracy.RST.11-12.2
http://www.foodnetwork.com/videos/proper-care-of-kitchen-knives65461.html
CAR © 2009
Describe and
demonstrate basic
pre-preparation
techniques and be
able to apply
effective mise en
place.
9.3.HT‐RFB.10
9.3.HT‐RFB.9 9.3.HT‐
RFB.8 9.3.HT‐RFB.2
CCSS.ELALiteracy.L.11-12.6
CCSS.ELALiteracy.L.11-12.1
CCSS.ELALiteracy.RST.11-12.2
CAR © 2009
Critical thinking
Planning Ahead
reports
Small Group
Project Based
Prep posters,
reports
Planning Ahead activity
Foundations Level 1 Pg.
318
Steps to Prep activity
Foundations Level 1
Teacher Ed. 315
Foundations Level 1 text questions pg. 317
Foundations Level 1 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Explain the
difference between
seasoning and
flavoring.
9.3.HT‐RFB.10
9.3.HT‐RFB.9 9.3.HT‐
RFB.8 9.3.HT‐RFB.2
Researched Based
Oral spice reports
Oral Presentation
Flavoring reports
Spicy Stuff activity
Foundations Level 1
Teacher Edition pg. 309
Flavorings Activity
Foundations Level 1 pg.
318
Foundations Level 1 text questions pg. 317
Foundations Level 1 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Suggested Video…
CCSS.ELALiteracy.L.11-12.6
Spices…
http://www.foodnetwork.com/videos/flavors-of-the-season-spices0152436.html
CCSS.ELALiteracy.L.11-12.1
Spice List..
http://www.ezhealthyway.com/Glossary%20of%20Spices.html
CCSS.ELALiteracy.RST.11-12.2
CAR © 2009
Describe and
demonstrate dryheat cooking
method and list
foods suited for it.
9.3.HT‐RFB.10
9.3.HT‐RFB.9 9.3.HT‐
RFB.8 9.3.HT‐RFB.2
CCSS.ELALiteracy.L.11-12.6
CCSS.ELALiteracy.L.11-12.1
CCSS.ELALiteracy.RST.11-12.2
Small group
Researched Based
Learning
Activity Based
Learning
Heating Up
reports
Heating Up the Plate
activity Foundations Level
1 Teacher Ed. Pg. 320
Recipe Results
Optional Activity..
Batter and Breading
Activity Foundations Level
1 Teacher Ed. Pg. 328
Foundations Level 1 text questions pg. 343
Foundations Level 1 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Suggested Recipes…..
Broiling
Broiled, Butterflied Chicken
http://www.foodnetwork.com/recipes/alton-brown/broiled-butterfliedchicken-recipe.html
Grilling
Grilled Pork Tenderloin
http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloinrecipe.html
Roasting
Crunchy, Roasted Rosemary Potatoes
http://www.foodnetwork.com/recipes/tyler-florence/crunchy-roastedrosemary-potatoes-recipe2.html
Sautéing
Simple Bolognese
http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bologneserecipe2.html
Stir Frying
Chicken Stir Fry
http://www.foodnetwork.com/recipes/paula-deen/chicken-stir-fryrecipe.html
Pan Frying
Pan Fried Flounder
http://www.foodnetwork.com/recipes/pan-fried-flounder-recipe.html
Deep Frying
Funnel Cake
http://www.foodnetwork.com/recipes/paula-deen/funnel-cakes-recipe.html
CAR © 2009
Describe and
demonstrate moistheat cooking
method and list
foods associated
with it.
9.3.HT‐RFB.10
9.3.HT‐RFB.9 9.3.HT‐
RFB.8 9.3.HT‐RFB.2
CCSS.ELALiteracy.L.11-12.6
CCSS.ELALiteracy.L.11-12.1
CCSS.ELALiteracy.RST.11-12.2
Small group
Activity Based
Learning
Cooking Method
responses
Cooking Method Activity
Foundations Level 1 pg.
344
Recipe Results
Egg Proteins activity
Foundations Level 1
Teachers Ed. Pg 331
Foundations Level 1 text questions pg. 343
Foundations Level 1 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Suggested Recipes….
Simmering
Chicken Tortilla Soup
http://www.foodnetwork.com/recipes/trisha-yearwood/trishas-chickentortilla-soup-recipe.html
Poaching
Poached Salmon with Tarragon Sauce
http://www.foodnetwork.com/recipes/poached-salmon-with-tarragonsauce.html
Steaming
New England Steamed Clams
http://www.foodnetwork.com/recipes/new-england-steamed-clamsrecipe.html
Blanching
Blanched Broccoli and Cheese Dipping Sauce
http://www.foodnetwork.com/recipes/ree-drummond/blanched-broccoliand-cheese-dipping-sauce-recipe.html
CAR © 2009
Describe and
demonstrate
combination
cooking method
and list foods
associated with it.
9.3.HT‐RFB.10
9.3.HT‐RFB.9 9.3.HT‐
RFB.8 9.3.HT‐RFB.2
CCSS.ELALiteracy.L.11-12.6
CCSS.ELALiteracy.L.11-12.1
CCSS.ELALiteracy.RST.11-12.2
CAR © 2009
Small group
Combinations
Cooking reports
Critical Thinking
Recipe Results
Activity Based
Learning
Combination Cooking
Activity Foundations Level
1 pg. 344
Foundations Level 1 text questions pg. 343
Foundations Level 1 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Suggested Recipes…
Braising
Braised Pork
http://www.foodnetwork.com/recipes/melissa-darabian/succulent-braisedpork-recipe.html
Stewing
Stewed Chicken
http://www.foodnetwork.com/recipes/stewed-chicken-recipe0.html
Describe a healthy
diet, use the
Dietary Guidelines
for Americans and
MyPyramid to plan
a meal, define
obesity and explain
how it can be
prevented using
dietary guidelines.
Small Group
Menus
Critical Thinking
WHO reports
Planning Plates
responses
Vegetarian Menu activity
Foundations Level 1 pg.
360
WHO? Activity Foundations
Level 1 pg. 360
Planning Plates activity
Foundations Level 1
Teacher Ed. Pg. 354
Foundations Level 1 text questions pg. 359
Foundations Level 1 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
My Pyramid
http://www.foodpyramid.com/mypyramid/
9.3.HT‐RFB.10
9.3.HT‐RFB.9 9.3.HT‐
RFB.8 9.3.HT‐RFB.2
CCSS.ELALiteracy.L.11-12.6
CCSS.ELALiteracy.L.11-12.1
CCSS.ELALiteracy.RST.11-12.2
Benchmark Assessment: Unit 5 Exam
Summative Written Assessments
Unit 5 Exam
Cooking Method For Your Restaurant Activity Foundations pg. 363
Exam Prep Questions Foundations Level 1 pg. 364-365
Summative Performance Assessment
Plan and create a school lunch meal that follows NJ guidelines and utilizes 2 different cooking
methods.
CAR © 2009
Recipe checks for proper equipment being used.
CAR © 2009