Culinary Techniques (2016)

Other Oklahoma CTE sets

• Business Foundations: Middle School (2021)
• Advanced Pastry Arts (2016)
• Advertising and Design (2011)
• Agriscience Principles and Applications (2014)
• Animal Science (2014)
• Beverage Management (2016)
• Culinary Concepts (2016)
• Environmental Science and Natural Resources (2014)
• Gas Metal Arc Welding (2001)
• Gas Tungsten Arc Welding (2001)
• Hydraulics (2012)
• Introduction to Agriscience (2014)
• Introduction to Horticulture (2014)
• Introduction to Plant and Soil Science (2014)
• Marriage and Family Life (2014): Grades 9, 10, 11, 12
• Orientation to Graphic Communications (2012)
• Oxyacetylene Welding (2002)
• Practical Nursing (2012)
• Press Operations, Binding and Finishing (2013)
• Residential HVAC System Design (2016)
• Touring Oklahoma (2014)
• Wind Energy: Wind Turbine Technician (2012)

Discuss contents and reasons for using a standard recipe

Outline the procedure for writing a standard recipe

Describe the process for writing requisitions

Discuss reasons for substitutions in standard recipes and how to make substitutions

Explain the phrase "Mise en Place"

Describe procedures for organizing work and assembling supplies

Discuss guidelines for timing food preparation

Write a standard recipe

Prepare written requisitions for a recipe

Weigh and measure dry ingredients using the proper equipment and tools

Weigh and measure liquid ingredients using the proper equipment and tools

Read and follow a standard recipe

Identify smallwares and sharpening tools

Discuss the parts of a knife and a steel

Discuss care of knives

List rules to follow when sharpening and using knives

Describe classical cuts

Identify food preparation tools and utensils

Identify cooking tools and utensils

Identify baking tools and utensils

Identify food handling tools and utensils

Discuss rules to observe when using and caring for tools and utensils

Use a steel

Sharpen a French knife

Demonstrate classical cuts

Discuss the types/categories of equipment used in a professional kitchen

Identify basic tools and equipment

Describe basic safety techniques to use in a kitchen

Discuss food contact surfaces that must be sanitized prior to use

Identify the equipment in your lab kitchen

Operate the various pieces of equipment in your lab kitchen

Clean and sanitize the various pieces of equipment in your lab kitchen

Discuss the elements of taste

List basic staples of cooking

Discuss the use of seasonings, flavorings, extracts and aromatics

Describe the purpose and use of marinades and rubs

Discuss condiments

Describe various cooking methods and their use

Discuss the physiology of applying heat to "cook" items

Discuss color and texture in cooking

Explain the rules of presentation

Review standard weights and measures

Determine proper cooking methods for various items

Determine seasonings for specific foods

Design a plate and platter presentation

Identify spices, herbs, and seasonings

Identify basic types, uses, and quality of stocks

Discuss the basic types, uses, and quality of sauces

Describe thickening agents

Identify types and standards of quality for soups

Discuss factors related to the use of convenience foods

Describe ways to serve soups and sauces

Create an evaluation sheet for stocks, sauces, and soups

Prepare and evaluate various convenience products

Prepare and evaluate stocks

Prepare and evaluate sauces

Prepare and evaluate soups

List the basic types of salads

State the basic parts of a salad

Discuss the preparation, handling, and storage of salad ingredients

Describe basic guidelines for making salads

Identify factors related to quality

Discuss factors affecting gelatins

Describe methods of serving salads

List the basic types of dressings and how to use them

Prepare and evaluate dressings

Prepare and evaluate various salads

State basic guidelines for vegetable and fruit production

Discuss guidelines for fruit production

Describe market forms of vegetables and fruits

Discuss standards of quality for fresh and cooked vegetables

Discuss standards of quality for fresh and cooked fruits

List methods of preparing vegetables

Describe methods of preparing fruits

Outline methods of cooking and serving vegetables

Outline methods of cooking and serving fruits

Prepare and evaluate vegetables

Prepare and evaluate fruits

List common types of pasta

List types and market forms of rice

Discuss legumes

Describe grains and other starches

Describe procedures for handling and storing starches

Outline factors to consider when cooking and using starches

Discuss standards of quality for various starches

Prepare and evaluate pasta

Prepare and evaluate rice

Prepare and evaluate legumes

Prepare and evaluate grains and/or other starches

Describe basic types of sandwiches

Discuss basic sandwich ingredients

Outline types, use, and care of special tools, equipment, and utensils used in sandwich making

Discuss wrapping and storage of sandwiches

Outline standards of quality for sandwiches

List types of hors d'oeuvres and canapés

Discuss factors to consider when making and storing hors d'oeuvres and canapés

Describe proper platter presentation for hors d'oeuvres and canapés

Prepare and evaluate hot sandwiches

Prepare and evaluate cold sandwiches

Prepare and evaluate hors d'oeuvres and canapés

Plate and present sandwiches, hors d'oeuvres and canapés

List the main classes of cheese

Outline quality grades

Describe cheese making processes

Discuss common cheese textures

Describe proper handling of cheese

Outline the uses of cheese

Discuss types of food using cheese as a main ingredient

Describe the principles of cheese cookery

Outline the nutritional importance of eggs

Discuss the common uses of eggs and common egg dishes

List market forms of eggs, their use and storage

Describe ways to keep eggs and egg products safe and sanitary

Discuss the various types of milk and cream and their uses

Describe various types of cultured dairy products

Discuss the uses of butter and margarine

Prepare and evaluate cheese dishes

Prepare and evaluate egg dishes

Discuss features unique to breakfast meals

List common breakfast foods and condiments

Describe types of breakfast menus

Outline uses of fruit and juices in breakfast menus

Discuss battered products

Outline the steps in preparing to serve breakfast

Prepare and evaluate breakfast fruits and juices

Discuss poultry type and fabrication

Describe safe handling of poultry

Discuss methods for cooking poultry and factors affecting cooking

Recognize types of meat (beef, pork, lamb, veal, variety meats)

Discuss cuts and grades of beef and veal

Describe cuts and grades of pork

Discuss cuts and grades of lamb

Outline portion weight specifications and shrinkage for meats and poultry

Discuss methods for cooking meat and factors affecting cooking

Recall factors affecting meat carving and carving techniques

Discuss fish and seafood types and fabrication

Describe factors affecting selection, storage and use of fish and seafood

Outline principles and common methods of cooking fish and seafood

Discuss types and fabrication of game

Describe other protein sources

Identify cuts of beef

Cut up a whole chicken

Prepare and evaluate poultry dishes

Prepare and evaluate meat dishes using moist heat methods

Prepare and evaluate fish/seafood dishes

Prepare meat, fish or poultry dish using combined methods of cooking

Define baking terms

Identify baking equipment and utensils including use and care

Identify ingredients, properties, and functions of various ingredients used in baking

List steps for using yeast

Discuss techniques used in baking

List common types of yeast breads and quick breads

Discuss standard of quality and factors which influence the quality of bread products

Calculate recipe conversions

Prepare and evaluate crusty, soft, and specialty yeast products

Prepare and evaluate quick breads

List types of cakes

Discuss mixing and baking techniques

Describe standards of quality for cakes

State basic types of icing and preparation

Describe basic icing and decorating tools and techniques

List types of fillings, toppings, and sauces for baked goods

Describe the basic types of cookies

List general rules for cookie preparation and quality standards

Discuss the application of mixes and other value added products

Describe storage of cakes and cookies

Prepare and evaluate various cakes

Prepare and evaluate icings

Demonstrate basic icing and decorating techniques

Create a variety of fillings and toppings for baked goods

Prepare and evaluate various types of cookies

Plate baked goods for presentation

Describe the various types of pies and crusts

List steps in making, rolling, shaping, and baking pie dough

Describe various types of pastry and pie fillings and toppings

Outline quality standards for pastry products

Discuss laminated doughs, paté a choux, and other specialized dough

Describe fillings, sauces, and toppings for pastries and other desserts

Outline process for creating soufflés

Discuss the production of fritters, crepes, cobblers, and crisps

Describe ways to plate desserts for presentation

Prepare and evaluate pies and tarts

Prepare and evaluate the three basic meringue types

Prepare and evaluate laminated doughs

Prepare and evaluate paté a choux

Produce and evaluate creams, custards, puddings and related sauces

Prepare and evaluate dessert sauces

Produce and evaluate basic hot soufflés

Prepare and evaluate fritters, crepes, cobblers, and crisps

Plate baked goods for presentation

Identify types of beverages and when they are served

Discuss coffee quality

Outline types and quality standards of tea

Discuss ways to properly make and serve teas and coffees

Describe the use of convenience beverages

Discuss the use of carbonated beverages and soda systems

Prepare and evaluate hot beverages

Prepare and evaluate cold beverages

Outline types, use, and care of special tools, equipment, and utensils used in garde manger

Identify and discuss ingredients used in the cold kitchen

Describe basic garnishes and quality standards

Discuss edible ingredients used as garnish

Describe techniques for adding design and form

Discuss items served from the cold kitchen

Describe presentation of cold food items

Identify and discuss cheese and dairy products used in garde manger

Discuss the production of decorative centerpieces

Create basic garnishes

Prepare and evaluate cold food items

Develop fundamental skill in the preparation of forcemeats

Prepare and evaluate mousses and gelatins

Demonstrate food presentation techniques for various functions/events

Produce decorative centerpieces