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Creative Cooking 1 Course Title: Creative Cooking Schools to Offer Course: Carlin, Elko, Jackpot, Owyhee, Spring Creek, Wells, West Wendover Grade Level: Grades 11 and 12 Prerequisite: Foods I or Foods II District Textbook Adoption: Culinary Essentials Publisher: Glencoe/McGraw Hill Student ISBN: 0-07-869070-6 Student Lab Manual ISBN: 0-07-869082-X TE ISBN: 0-07-869073-0 TE Lab Manual ISBN: 0-07-869072-2 COURSE DESCRIPTION: Creative Cooking is a semester course offered to students with a prerequisite of either Foods I or Foods II, or with the approval of the instructor. Emphasis is placed on the following: nutritional food choices, meal planning, nutrients found in food, recommended daily dietary allowances, consumer purchasing, nutritional labeling, impulse buying, winning at the grocery game, convenience foods, unit pricing, table setting and manners, time work plans, abbreviations and measurements, food and fitness and lab management. Food preparation units will include, appetizers, microwaved foods, cookies and candy, breads, foreign foods and regional foods. I. DAILY FOOD CHOICES 1. Meal planning on a daily basis – Examine the nutrients, their functions and food sources. Performance Standard 2.2.1 Investigate effects of nutritional intake on health, appearance, job performance, and personal life. Performance Standard 2.2.2. 2. Kilocalories – Interpret and apply nutritional information utilizing technology. Performance Standard 2.2.5. 3. Daily Food Requirements – Apply the Dietary Guidelines for Americans to personal life. Performance Standard 2.2.3 4. Using the Food Pyramid – Apply the food guide pyramid to meet nutritional needs of individuals and families. Performance Standard 2.2.4 II. FOOD PURCHASING 1. Management and Decision Making Skills – Evaluate menus based on the principles of meal planning. Performance Standard 2.3.5 2. Costs of Food – Analyze food costs and budgeting needs. Performance Standard 2.3.4 3. Label Information – Analyze information on food labels. Performance Standard 2.3.2 4. Preparing and Using Food Budgets – Analyze food costs and budgeting needs. Performance Standard 2.3.4 5. Food and Drug Administration – Apply the dietary Guidelines for Americans to personal life. Performance Standard 2.2.3 2 III. WINNING THE GROCERY GAME 1. Supermarket Strategies – Analyze food costs and budgeting needs. Performance Standard 2.3.4 2. Impulse Purchasing Analyze the influence of advertising on food purchases. Performance Standard 2.3.1 3. Label Information Analyze information on food labels. Performance Standard 2.3.2 IV. TABLE SETTING AND MANNERS 1. Informal and Formal Settings – Practice etiquette, food presentation, and table service appropriate for specific situations. Performance Standard 2.4.2 2. Selecting Table Services– Practice etiquette, food presentation, and table service appropriate for specific situations. Performance Standard 2.4.2 3. Table Manners– Practice etiquette, food presentation, and table service appropriate for specific situations. Performance Standard 2.4.2 4. Serving A Meal– Practice etiquette, food presentation, and table service appropriate for specific situations. Performance Standard 2.4.2 V. TIME WORK PLANS 1. Using Plans – Demonstrate traits of an effective team member. Performance Standard 2.4.3 VI. READING A RECIPE 1. Using Abbreviations, Measurements and Equivalents – Demonstrate proper measurement techniques. Performance Standard 2.4.5 2. Dividing and Doubling Recipes– Demonstrate proper measurement techniques. Performance Standard 2.4.5 VII. LAB MANAGEMENT SKILLS 1. Ordering Supplies – Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. Performance Standard 2.4.1 2. A Working Unit - Demonstrate traits of an effective team member. Performance Standard 2.4.3 3. Locating and Naming Equipment – Demonstrate skills in knife, tool, and equipment handling. Performance Standard 2.4.7 4. Resource Management – Apply the fundamentals of time and temperature to cooking. Performance Standard 2.4.6 VIII. FOOD AND FITNESS 1. Increasing Exercise – Apply the Dietary Guidelines for Americans to personal life. Performance Standard 2.2.3 2. Diet In An Athlete's Life – Interpret and apply nutritional information utilizing technology. Performance Standard 2.2.5 IX. COOKING WITH A FLAIR 1. Spices and Herbs – Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. Performance Standard 2.4.1 3 2. Garnishes– Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. Performance Standard 2.4.1 3. Appetizers and Relishes – Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. Performance Standard 2.4.1 X. MICROWAVE COOKING 1. Individual Recipes - Follow recipe directions in food preparations. Performance Standard 2.4.4 2. Complete Meals- Follow recipe directions in food preparations. Performance Standard 2.4.4 XI. COOKIES AND CANDIES 1. Creative Cookies and Candy - Follow recipe directions in food preparations. Performance Standard 2.4.4 XII. QUICK AND YEAST BREADS 1. Preparing Quick Breads- Follow recipe directions in food preparations. Performance Standard 2.4.4 2. Preparing Yeast Breads- Follow recipe directions in food preparations. Performance Standard 2.4.4 3. Decorative Breads- Follow recipe directions in food preparations. Performance Standard 2.4.4 XIII. CAKES 1. Principles of Cake-Making and Frosting - Follow recipe directions in food preparations. Performance Standard 2.4.4 2. Shaped Cakes- Follow recipe directions in food preparations. Performance Standard 2.4.4 XIV. FOREIGN FOODS 1. Food Customs and Cuisines – Evaluate social, cultural, psychological and economic influences on food choices. Performance Standard 2.2.6 2. 2. Foreign Food Preparation – Evaluate social, cultural, psychological and economic influences on food choices. Performance Standard 2.2.6 XV. REGIONAL FOODS OF AMERICA 1. Development in America – Evaluate social, cultural, psychological and economic influences on food choices. Performance Standard 2.2.6 2. Preparation of Regional Foods– Evaluate social, cultural, psychological and economic influences on food choices. Performance Standard 2.2.6 I. DAILY FOOD CHOICES The student will: 1. Demonstrate principles involved in meal planning. 2. List foods and their kilocalories. 4 3. Identify nutrients found in foods. 4. Explain recommended daily dietary allowances. 5. Identify and use the Food Pyramid in planning meals. 6. Identify meal patterns. II. SMART FOOD BUYING The student will: 1. Identify management and decision making skills to make wise food purchases. 2. List 5 factors that influence the cost of food. 3. Design an evaluation form for selecting food stores. 4. Demonstrate the use of label information and unit pricing in evaluating food purchases. 5. Demonstrate how cost per serving is calculated. 6. Design shopping lists that stay within budget. 7. Identify and explain Universal Product Code. 8. Identify the Food and Drug Administration. 9. Apply applicable knowledge to plan a week's menu. III. WINNING THE GROCERY GAME The student will: 1. Identify food store displaying techniques. 2. Identify food store techniques for increasing shopping dollars spent. 3. Demonstrate tactics for controlling "impulse buying". 4. Explain label vocabulary (i.e. artificial ingredients, cost of water, etc.) 5. Explain the difference in convenience and "scratch" preparation of meals. IV. TABLE SETTING AND MANNERS The student will: 1. Set the table correctly for formal and informal occasions. 2. Select dishes, glasses, and flatware. 3. Demonstrate appropriate table manners. 4. Demonstrate service of a meal. V. TIME WORK PLANS The student will: 1. Demonstrate how to make a time work plan. 2. Demonstrate dove-tailing of jobs. VI. READING RECIPES The student will: 1. Explain abbreviations commonly used in recipes. 2. Measure foods accurately. 3. Identify recipe equivalents. 4. Divide and double recipes. 5 VII. LAB MANAGEMENT The student will: 1. Divide food unit duties. 2. Explain the location of equipment and function of each. 3. Correctly use each piece of equipment. 4. Demonstrate how to effectively use the resources of time, energy and money. VIII. FOOD AND FITNESS The student will: 1. List 5 benefits of exercise. 2. Plan an exercise program for fitness. 3. Compare the nutrient needs of an athlete and non-athlete. 4. Compare the relationship of diet to athletic performance. IX. COOKING WITH FLAIR The student will: 1. List five skills needed in a great chef. 2. Demonstrate the importance of spices and herbs. 3. Demonstrate five uses of garnishes. 4. Explain the difference between 4 types of appetizers. 5. Demonstrate how to prepare 5 appetizers. X. MICROWAVE COOKING The student will: 1. Select recipes considering time, food preferences, and cost. 2. Prepare recipes using the microwave. 3. Prepare a complete meal using the microwave. XI. COOKIES AND CANDIES The student will: 1. Prepare 5 creative cookies. 2. Prepare 5 types of candies. XII. QUICK AND YEAST BREADS The student will: 1. Explain the nutrient contribution of breads. 2. Prepare a variety of loaf quick breads. 3. Prepare a variety of yeast breads. 4. Use and serve breads 5. Prepare a decorative "bread basket". XIII. CAKES The student will: 1. Explain the principles of cake making. 2. Prepare and frost a cake. 3. Cut cakes into different shapes and decorate. 6 XIV. FOREIGN FOODS The student will: 1. Explain how culture influences food habits and cuisine. 2. Select foreign food recipes. 3. Explain the similarities of food customs around the world. 4. Prepare Oriental, Italian and Mexican Foods. XV. REGIONAL FOODS OF AMERICA The student will be able to: 1. Explain the factors influencing regional cuisine. 2. Prepare foods from the Northwest, Southwest, West Coast, Hawaii. .
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