Preparing Foods Properly.
Looks best when correct texture, color,
Increases visual appeal, reflects attention
to detail, easier to eat,
You are snowed in.
You are hungry.
You have to prepare something to
eat for you and your friends.
You have just over an hour until the
snow plow comes to pick you up.
You must have everything cleaned
up with NO LEFTOVERS before
2013-2014 Subject Area Pacing Guide Culinary Arts II
Culinary Arts II is a continuation of the emphasis on management and food preparation.
Management topics include marketing, accounting, purchasing, inventory, and advanced
GarnishesWhat are they?
From the French,Garnir
meaning to decorate or
Garnish is an attractive
should always be edible.
Purpose is to increase
nutritional value and act
as a visual aid
Rules of planning
Common errors in
aesthetic qualities for
ProStart Chapter 3
Pricing of Food
Why is one more expensive than the
KFC Fried Chicken Dinner $2.99
Chilis Chicken Crisper Dinner $9.39
Why so much?
On the menu a meal is $10.00 the food to prepare that meal
costs $2.00. Wh
H O W T O D E T E R M I N E R AW F O O D C O S T P E R
1. Fill out the recipe title
2. Fill out the number of portions
3. Fill out portion size
4. Fill out ingredient column
5. Enter recipe quantity (weight,
volume, or count)
Family Food Profile
Answer the following questions as completely as you can about your own family.
Then plan three days of menus, for a family of four, consisting of a minimum of
three meals a day. One of
Recipes and Menus
Types of menus
Static-same foods offered every day
Cycle-cover set time period, then repeats
Market- based on product availability during specific time
Hybrid-combines two or more menu types
Welcome to Foods II
Now that you have
survived Foods I there
is so much more for
you to do
Find your seat
Put yourself in alphabetical order.
By last name.
You decide where the seats start, is
A in the front or in the b
Foundations ProStart 1
Students will discuss, prepare and present a quality stock, sauce and
Use Identify the four essential parts of stock and the proper ingredients for
List and explain the variou
Recipes and Menus
Types of menus
All 4 can offer foods served a`la carte, semi-a` la cart or table
d`hote because these categories only show how items are
ordered or paired.
WHY IS IT IMPORTANT?
Demonstrates who you are and how you
Creates a comfortable atmosphere.
First impressions are made quickly
Many job interviews and business meetings
take place over a meal
You will research and create a Google slide presentation about a chef of your choice.
Your slide presentation must include the following information:
1. Where are they from?
2. Where were they born?
3. How did they get their start?
#1 Dietary Guidelines
P ROD UCT N A ME
P ROD UCT D ETA I L
L A B O R CO S T
MATER I A L COSTS
hours to make
OV E R H E A D CO S T S
Food Packaging Rubric
Physical properties (mass, volume, and temperature
Physical changes that could happen to this food listed.
Chemical changes that could happen to this food listed.
Function One: To ke
PROSTART CHAPTER SIX
Define Mirepoix: (370)
Define Aromatics: (370)
Define Stock: (371)
Describe the following stocks: (371-372)
Bones for stock need to be prepared. Descri
Stocks, Sauces and Soups
What is Stock?
A flavorful liquid made by
gently simmering bones
and or vegetables.
4 Essential Parts to Stock
Mirepoix 2 parts onion, 1 part carrot,
1 part celery roughly chopped.
Aromatics herbs and spices, thyme,
PRODUCT COST WORKSHEET
Juice of four lemons (25 cents each)
1 cup sugar (20 cents per cup)
5 cups water
Makes 6 one-cup servings
Cost per serving _
Can of frozen lemonade (75 cents)
Makes 7 one-cup servings
Cost per se
Welcome to Culinary Arts II
Mrs. West Room 101
This course is designed for students who are interested in understanding the
principles of nutrition and in maintaining a healthy life style. Attention will
be given to the selection and preparation of food a
Pay close attention
EACH TEAM WILL BE GIVEN A
VERY BASIC RECIPE.
THE SIMILARITY ENDS THERE
YOU MAY USE ANYTHING IN
MY AREAS OF THE KITCHEN
TO GET JAZZY WITH THE
RECIPE, MAKE SURE YOU
KICK IT UP A NOTCH.
I DO EXPECT TO
Homemade Pop Tarts
Adapted from King Arthur Flour
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg
Your Name: _
The Package Engineer:_
Food Packaging Evaluation
Describe how the food package you are describing fulfills each function of
a food package.
Function 1: To keep the food clean.
Function 2: To protect the food product from unwanted