2nd Six Weeks: Week 1 (October 7-11, 2013) Teacher: Chef Martin
Student Learning Goals
1. See Attached
Monday
Warm Up: Dress Out, Binder, Pencil, Pen and Paper
Activities:
 View ServSafe Video (Microbiology of Food and Food Bourne Pathogens)
 Student Q&A
 Research Food bourne Illness at FightBac.org
Materials: ServSafe Book, PowerPoint Presentation, Pens, Pencils, Paper
Follow Up/HW:
Culinary Arts Unit: Professional Ethics and Legal Responsibilities
Food Science Unit: Fundamentals of Chemistry
Warm Up: Dress Out
Activities:
 Complete Graphic Organizer and Poster for Top Food Bourne Illnesses
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Materials: ServSafe Book, PowerPoint Presentation, Pens, Pencils, Paper
Follow Up/HW:

Student Learning Goals
1. See Attached
Culinary Arts Unit: Professional Ethics and Legal Responsibilities
Food Science Unit: Fundamentals of Chemistry
Warm Up: Dress Out
Activities:
 Review Chapter 1 and 2 ServSafe
 Handout Lecture Guide and Discuss
 View Video on Fundamentals of Baking and Characteristics of Wheat
 Demonstrate Process of Making Bread and Activating Yeast
Test and Quiz Day
Materials:
Follow Up/HW:

Student Learning Goals
1. See Attached
Culinary Arts Unit: Professional Ethics and Legal Responsibilities
Food Science Unit: Fundamentals of Chemistry
Warm Up: Dress Out
Activities:
 ServSafe Chapter Test
 Knife Skills Test
 Complete Key Terms and Review Questions Chapter 4 Food Science Book
Materials:
Minor Grade:

Tuesday
Student Learning Goals
1. See Attached
Wednesday/Thurs.
Friday
Subject: Culinary Arts and Food Science
Culinary Arts Unit: Professional Ethics and Legal Responsibilities
Food Science Unit: Fundamentals of Chemistry
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III. Professional Ethics and Legal Responsibilities
TEA Scope and Sequence for TEKS §130.226 Culinary Arts (Part III)
TEA Units of Study: TEKS "Knowledge and skills" subsections covered:
A. Laws and regulations
B. Work ethics
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(10) The student recognizes and models work ethics and legal responsibilities.
o (A) understand and comply with laws and regulations specific to the food service industry
o (B) demonstrate a positive work ethic
C. Safety in culinary arts
D. Workplace conditions and safety hazards
E. Sanitation in the professional kitchen
F. Preventing food hazards
G. Food sanitation and certification
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(9) The student explains how employees, guests, and property are protected to minimize losses or
liabilities.
o (A) determine basics of safety in culinary arts
o (B) assess workplace conditions and identify safety hazards
o (C) determine the basics of sanitation in a professional kitchen
o
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(D) assess food hazards and determine ways to prevent food hazards
(E) prepare for a state or national food sanitation certification or other appropriate
certifications
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Resources:
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Culinary Essentials, Glencoe/McGraw-Hill Division, 2002
Food Production, Management and Services Curriculum Caddy, CEV Multimedia, Ltd., 2004
Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
ServSafe® Manager. 6th. Chicago, IL: National Restaurant Association, 2012. Print.
ServSafe Starters Employee Guide™, 5th. Chicago, IL: National Restaurant Association, 2010.
Print.
Centers for Disease Control and Prevention http://www.cdc.gov
Food Safety http://www.foodsafety.gov
National Restaurant Association Educational Foundation http://www.nraef.org
Occupational Safety and Health Administration http://www.osha.gov
U.S. Department of Labor http://www.dol.gov
How to Make a Bleach Sanitizing Solution
eHow.com http://www.ehow.com/how_4867154_make-bleach-sanitizingsolution.html#ixzz24vmmL8Ik
Fightbac.org
Least Wanted Foodborne Pathogens
http://fightbac.org/about-foodborne-illness/least-wanted-pathogens
Texas Department of State Health Services
General Publications
http://www.dshs.state.tx.us/foodestablishments/pubs.shtm
« Leadership Culinary Arts Proper Use and Care of Commercial Equipment »
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IV. Food Chemistry
TEA Scope and Sequence for TEKS §130.230 Food Science (Part IV)
TEA Units of Study: TEKS "Knowledge and skills" subsections covered:
A. Enzymes
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(6) The student studies the chemical properties of food.
o (A) disuses elements, compounds, mixtures, and formulas
o (B) explain the Periodic Table of the Elements
o (C) compare elements and compounds
o (D) describe heterogeneous and homogeneous mixtures
o (E) explain the similarities and differences between heterogeneous mixtures and homogenous
mixtures
o (F) identify chemical examples of pure substances and mixtures
o (G) identify chemical symbols, formulas, and equations and explain how they are used in
food science
o (H) analyze the occurrence of specific chemical reactions
o (I) analyze chemical and physical changes in food
B. Solutions and colloidal dispersions
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(7) The student analyzes solutions, colloids, solids, gels, foams, and emulsions.
o (G) identify various food emulsions and the types of each emulsion
C. Leavening agents
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(8) The student understands the functions of enzymes
o (A) describe how enzymes act as catalysts in chemical reactions
o (B) explain the relationship between an enzyme and a substrate
o (D) identify factors that affect enzyme activity
o (E) explain how enzyme reactions are involved in food preparation
D. Fermentation of food
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(9) The student understands the role of fermentation in food sciences.
o (B) list reasons food is fermented
(16) The student identifies properties of carbohydrates.
o (A) explain the chemical reaction that occurs when plants produce carbohydrates
o (B) define monosaccharide’s and disaccharides and an example of each
o (D) explain sugar hydrolysis and list the products of the hydrolysis of sucrose and lactose
o (E) discuss the process of carmelization
o (F) compare the structures of amylose and amylopectin and how these structures affect
cooking properties
o
(G) describe gelatinization, paste, retrogradation, and syneresis
E. The biochemistry of milk
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(19) The student understands the coagulation and coalescence processes associated with milk protein
and cheese.
o (A) list the components of milk and explain how each component is dispersed in the milk
o (B) describe what happens when milk protein is coagulated
o (C) discuss the processing of milk and how it is treated when it is pasteurized, homogenized,
and fortified
o (D) compare and contrast skim milk, low-fat milk, whole milk, half-and-half, and various
creams
o (E) explain the differences between evaporated milk, condensed milk, and dried milk
o (F) identify factors that affect the ability of cream to form a foam
o (G) explain the changes that occur when milk is heated
o (H) describe the process of making a fermented or cultured milk product and list examples of
these products
F. Food additives
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(17) The student describes the properties of fats and lipids.
o (A) compare the properties of saturated and unsaturated fatty acids
o (B) identify foods containing triglycerides and identify which foods contain saturated and
unsaturated fat
o (C) discuss the function of fat in food preparation
o (D) describe ways lipid oxidation can be controlled in food
o (H) contrast the properties of saturated and unsaturated fats
o (I) describe the effects of temperature on fats in food preparation
(18) The student describes the properties of proteins and amino acids.
o (A) name the groups of elements that identify an amino acid
o (B) describe the chemical structure of protein
o (C) explain what happens during the denaturation of protein and how the process occurs
o (D) describe ways in which protein is used in food preparation
o (E) discuss the composition of eggs and their storage requirements
o (F) list factors that affect the stability of an egg foam
(21) The student explains the properties of water.
o (A) identify the properties of water that make it a polar molecule
o (B) describe hydrogen bonds and how they differ from covalent bonds
o (C) discuss the difference between hard and soft water
o (D) compare the heat of fusion and the heat of vaporization
o (E) explain the functions of water in food preparation
o (F) identify the functions of water in the body
(22) The student analyzes the food irradiation process.
o (A) list the steps in the food irradiation process
o (B) define the units used to measure the amount of radiation used during the irradiation
process
o
(C) describe the effects of irradiation on food
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Rate this
Resources:
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Food Science The Biochemistry of Food and Nutrition, Glencoe/McGraw-Hill Division 2002
« Fundamentals of Chemistry Food Science The Microbiology of Food »
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