Ubd Culinary Arts I
Glossary
Fall Semester
Unit 1- Origins of Modern Cuisine
Unit 2- Serve Safe
Unit 3- Safety and Equipment
Unit 4- Soups and Stocks
Unit 5- Mother Sauces
Spring Semester
Unit 1- Butchery
Unit 2- Cooking Methods
Unit 3- Breakfast Cookery
Unit 4- Hot Sandwich Production
Ubd Unit Plans
Culinary Arts I
Topic: Origins of Modern Cusine Grades: 9-12
Designers:
DTP
Established Goals:
1.1.1 Identify current trends in foodservice industry.
1.1.2 Examine history in foodservice industry.
1.1.3 Utilize current trends in foodservice industry.
1.2.1 Differentiate between the job descriptions in foodservice industry.
1.2.2 Explore career opportunities in related foodservice industries.
1.2.3 Perform different jobs in food production and service.
Understanding/ Performance Tasks:
Students will know…
 The European roots of the Modern Restaurant Industry in the United States
 The Classical Brigade relationship to organization of the Modern Kitchen
 Current trends in American Food Industry and the American Diet
 Standards of Professionalism
Students will be able to…
 Organize a kitchen into classical Stations
 Describe innovations in the culinary field that have changed cooking in the 21 st Century.
Essential Question:
Other Evidence: (tests, quizzes, work samples, observations, etc.)
Learning Activates:

Topic: Serve Safe
Grades: 9-12
Designers:
DTP
Established Goals:
2.1.1 Identify foodborne illnesses and their causes.
2.1.2 Practice safe food handling techniques and prevention of foodborne illnesses.
2.2.1
2.2.2
2.2.3
Practice appropriate personal hygiene/health procedures and report symptoms of illness.
Demonstrate awareness of the model food code.
Demonstrate an awareness of local health department regulations.
2.3.1
2.3.2
2.3.3
Identify and implement procedures for critical control-points.
Follow a safe food-handling flowchart.
Implement safe food-handling procedures.
2.4.1
2.4.2
2.4.3
2.4.4
2.4.5
2.4.6
Apply proper warewashing and pot-washing techniques.
Identify approved chemicals and appropriate uses.
Practice proper floorcare.
Practice proper facility cleaning.
Comply with cleaning schedules.
Demonstrate waste disposal and recycling methods
3.1.1
3.1.2
3.2.1
3.2.2
1.3.1
1.3.2
Simulate first aid procedures.
Recognize and implement universal precautions for blood-borne pathogens.
Implement appropriate procedures and precautions to prevent accidents and injuries.
Recognize OSHA standards.
Wear and manage proper workplace attire.
Employ proper kitchen etiquette.
Understanding/ Performance Tasks:
Students will know…
Food Borne Illness
Food Borne Illness Outbreak
HACCP ( Hazard Analysis Critical Control
Points)
Flow Of Food
FDA Food Code
Potentially Hazardous Food
Cross Contamination
Personal Hygiene
Time Temperature Abuse
Contamination
Microrganism
Pathogen
Bacteria
Dry Storage Guidelines
FIFO ( First In First Out )
Four Hour Rule
Minimum Internal Cooking Temperature
Two Stage Cooling
Ice - Water Bath
Cold Paddle
Hot Holding Equipment
Cold Holding Equipment
Sneeze Guard
Off Site Service
Single Use Item
Hazard Analysis
Parasite
Fungi
pH
Spore
Food Borne Intoxication
Food Borne Infection
Food Borne Toxin Mediated Infection
FATTOM
Temperature Danger Zone
Water Activity
Mold
Yeast
Virus
Biological Contamination
Chemical Contamination
Physical Contamination
Hand Sanitizer
Finger Cot
Single Use Gloves
Calibration
Ice Point Method
Boiling Point Method
Inspection
Receiving
Bi Metalic Stemmed Thermometer
Shell Stock Tags
Refrigerated Storae Guidelines
Frozen Storage Guidelines
Control Point
Critical Control Point
Critical Limit
Monitoring
Corrective Action
Verification
Air Gap
Backflow
Cross Connection
Blast Chiller
Potable Water
Vacuum Breaker
Cleaning
Sanitizing
Heat Sanitizing
Chemical Sanitizing
Pest Control Operator
Sanitizer
Chlorine
Iodine
Quaternary Ammoniam Compounds ( QUATS)
Material Safety Data Sheets ( MSDS)
Master Cleaning Schedule
Integrated Pest Management
Infestation
USDA ( United States Department of Agriculture )
FDA ( Food and Drug Administration )
Health Inspector
Students will be able to…

Explain the dangers of Food borne Illness
 Describe how a Food borne Illness occurs
 Differentiate between food borne Infection and Intoxication,
 Prevent the introduction of Physical, Chemical and Biological Contaminants into Food
 Wash hands properly
 Dress in a manner that is appropriate to safely working in the kitchen
 Respond appropriately to injuries and health problems that may affect kitchen safety.
 Choose a safety conscious Food Supplier.
 Receive an order within the FDA Food Code guidelines
 Calibrate a Bi Metallic Steamed Thermometer
 Use a thermometer appropriately in various situations
 Label in use foods for storage
 Apply the principal of FIFO
 Store Raw food to prevent cross contamination
 Assess a critical control point within the structure of HACCP



Identify Critical Control points within the flow of food
Clean and maintain the Culinary Arts Lab in accordance with Nevada health code
Interact with a Health Inspector in a professional manner.

Essential Question:

Other Evidence: (tests, quizzes, work samples, observations, etc.)
Learning Activates:

Topic: Safety and Equipment
Grades: 9-12
Designers:
DTP
Established Goals:
4.1.1
Identify tools and equipment.
4.1.2
Operate equipment appropriately while recognizing OSHA standards.
4.1.3 Clean and maintain tools and equipment while recognizing OSHA standards.
6.1.1
6.1.2
Demonstrate basic knife cuts.
Demonstrate how to properly handle, sharpen, and maintain knives.
6.4.1
6.4.2
Utilize weights and measures to demonstrate proper scaling and measurement techniques.
Select and utilize the most appropriate measuring instrument.
Understanding: (Students will understand that…)

Essential Question:

Students will know…

Students will be able to…

Performance Tasks:

Other Evidence: (tests, quizzes, work samples, observations, etc.)
Learning Activates:

Topic: Soups and Stocks
Grades: 9-12
Designers:
Established Goals:
14.1.1 Prepare a variety of stocks.
14.1.2 Utilize cost control methods in production.
14.1.3 Incorporate portion control.
14.1.4 Demonstrate a variety of cooking methods for stocks.
14.1.5 Properly cool and store stocks.
14.2.1
14.2.2
14.2.3
14.2.4
14.2.5
14.2.6
14.2.7
Prepare the grand sauces.
Prepare derivative sauces.
Prepare small sauces.
Prepare a variety of thickening methods/agents.
Utilize cost control methods in production.
Incorporate portion control.
Properly cool and store sauces.
14.3.1
14.3.2
14.3.3
14.3.4
14.3.5
14.3.6
14.3.7
Prepare a variety of clear soups.
Prepare a variety of thick soups.
Prepare a variety of specialty soups.
Utilize cost control methods in production.
Incorporate portion control.
Demonstrate a variety of cooking methods for soups.
Properly cool and store soups.
Understanding: (Students will understand that…)

Essential Question:

Students will know…

Students will be able to…

Performance Tasks:

Other Evidence: (tests, quizzes, work samples, observations, etc.)
Learning Activates:

DTP
Topic: Mother Sauces
Grades: 9-12
Designers:
Established Goals:
14.2.1 Prepare the grand sauces.
14.2.2 Prepare derivative sauces.
14.2.3 Prepare small sauces.
14.2.4 Prepare a variety of thickening methods/agents.
14.2.5 Utilize cost control methods in production.
14.2.6 Incorporate portion control.
14.2.7 Properly cool and store sauces.
Understanding: (Students will understand that…)

Essential Question:

Students will know…

Students will be able to…

Performance Tasks:

Other Evidence: (tests, quizzes, work samples, observations, etc.)
Learning Activates:

DTP
Topic: Butchery
Grades: 9-12
Designers:
DTP
Established Goals:
12.6.1 Select appropriate cuts for intended uses.
12.6.2 Identify cost control methods in production.
12.6.3 Describe proper procedures for purchasing, storing, and fabricating poultry.
12.6.4 Identify appropriate butchering methods of poultry.
12.6.5 Identify uses of poultry by-products.
12.6.6 Outline federal grading systems.
12.5.1 Identify appropriate cuts for intended uses.
12.5.2 Identify cost control methods in production.
12.5.3 Describe proper procedures for purchasing, storing, and fabricating meat.
12.5.4 Identify appropriate butchering methods of meats.
12.5.5 Identify uses of animal by-products.
12.5.6 Outline federal grading systems.
12.5.7 Utilize a specification sheet.
Understanding: (Students will understand that…)

Essential Question:

Students will know…

Students will be able to…

Performance Tasks:

Other Evidence: (tests, quizzes, work samples, observations, etc.)
Learning Activates:

Topic: Cooking Methods Grades: 9-12
Designers:
DTP
Established Goals:
15.1.1 Demonstrate methods of dry heat cooking with fat.
15.1.2 Demonstrate methods of dry heat cooking without fat.
15.1.3 Demonstrate methods of moist heat cooking.
15.1.4 Demonstrate methods of combination cooking.
Understanding: (Students will understand that…)

Essential Question:

Students will know…

Students will be able to…

Performance Tasks:

Other Evidence: (tests, quizzes, work samples, observations, etc.)
Learning Activates:

Topic: Breakfast Cookery Grades: 9-12
Designers:
DTP
Established Goals:
8.1.1 Identify the differences between old and fresh eggs and proper cooking uses.
8.1.2 Prepare and serve eggs using a variety of cooking methods.
8.1.3 Select and purchase appropriate eggs.
8.1.4 Properly store eggs and egg products.
8.1.5 Utilize portion control.
8.2.1 Prepare breakfast meats using various methods.
8.2.2 Prepare a variety of breakfast starches.
8.2.3 Select and purchase appropriate breakfast meats.
8.2.4 Properly store breakfast meats and breakfast meats products.
8.2.5 Utilize portion control.
Understanding: (Students will understand that…)

Essential Question:

Students will know…

Students will be able to…

Performance Tasks:

Other Evidence: (tests, quizzes, work samples, observations, etc.)
Learning Activates:

Topic: Hot Sandwich Production Grades: 9-12
Established Goals:

Understanding: (Students will understand that…)

Essential Question:

Students will know…

Students will be able to…

Performance Tasks:

Other Evidence: (tests, quizzes, work samples, observations, etc.)
Learning Activates:

Designers:
DTP