Following a Recipe.... :: Curriculum

Culinary Arts 1 and 2 Model

Units:

Employment Portfolio
- Job Applications
- Writing a Resume
- Letter of Introduction or Cover Letters
- Letters of recommendation
- Job Interviews
Careers and Job Skills
- Job or Career?? What do you want?
- Becoming a Chef
- Bobby Flay's Road to Success
Safety and Sanitation
- Handwashing 101
- Introduction to Micro-organisms and Foodborne Illness
- Preventing Slips, Trips, and Falls
- FIFO First in First Out
- Critical Temperatures
Knives and Small Tools
- Basic Knife Skills and Cutting Techniques
- Table Setting and Service Etiquette
- Basic Knife Handling Skills With a Chef's Knife
- The Cook's Tools
- 2. Knife Safety & Sharpening
- 3. Getting Started - Kitchen Tools & Equipment
  - Chef's Guess
  - Culinary Tools & Euqipment
Equipment, Policy and Procedures
- The Importance of a Proper Work Station
- Microwaves, Friend or Foe...Home and Away?
- Food Preparation Terms
Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Standardized Recipes
- Understanding Recipes
- Vocabulary Memory Review Game
- Following a Recipe....
  - Follow the Yellow Brick Road
  - What's Cooking?
- How to Concassé
- The "Price" of Today's Food
Garnishes and Plating
- Effects of Mouthfeel on Food Evaluation
  - Warm-Up
  - Effect of Mouthfeel on Food Evaluation
- Eating With Our Eyes: Factors in Plate Presentation
- Learning to Properly Cut Orange Segments
- Plate Presentation Based on the Elements and Principles of Design
Herbs and Spices
- An Introduction to Herbs
Salads and Dressings
- Composed Salads
- The Making of Bound Salads
- The Vinaigrette
- Salads the Cold Sides
Sandwiches, Cold Pantry and Appetizers
- Stimulating the "App"etite
- Devilish Eggs
  - Heavenly vs. Devilish egg videos
  - Create your deviled eggs
- Which "Wich"?
- Sandwiches
Culinary Nutrition and Food Science
- The Food Pyramid (& Now Plate) & You
- Improve A Recipe Project
- Juice Critique
- Fat and our Daily Diet
- Calculating Calories
- Culinary Caregiving
- Burn, Baby, Burn - The Role of Metabolism and Activity Level
- "Health-i-fied Cake Mix???"
- Chewing Gum Lab
- The "Price" of Today's Food
Front of the House and Serving Techniques
- Customer Service
Menus and Marketing Strategies
- The Menu
- Menu Planning
- Designing a Menu
- Menu Pricing
Stocks,Soups and Sauces
- Stocks The Foundation of the Kitchen
- Types of Soup
- Potato Leek Soup
- Cooking 101, Sauces
- Making Sauce A La Minute
Grains, Pasta and Vegetable Sides
- Introduction to Whole Grains
Eggs, Dairy and Short Order
- Functions of Eggs in Recipes
- French Rolled Omelet Day 1 of 2
- French Rolled Omelet Day 2 of 2
- Milk Definitions and Milk Comparisons
- Making Pudding
- 1. Egg Foams
Poultry
- Butchering a Chicken
Meat
- Beef Cuts and Basic Cookery
- Ground Beef Comparison
- Beef Wholesale/Retail Cuts and Yields
Fish and Shellfish
- Fish Basics
Bakery, Cakes and Pastry
- Pie Pastry
- 1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and How
- Introduction to Laminated Doughs
- Croissants
Desserts
- Ganache
- Caramel Making
Cultural and Global Food
- Cultural Foods Project (Part 1 of 4)
  - How do food and culture relate to each other?
  - Geography and it's specific effects on food
- Project Guidelines (Part 3 of 4)
  - Cultural Foods Project Guideline
- Culture and food (2 of 4)
  - Food and it's role in culture
- Lab - planning and cooking a 3 course meal (4 of 4)

Following a Recipe....

Part of Unit: Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality

Lesson Plan Overview / Details

In this lesson students will demonstrate what they have learned in Understanding Recipes and apply this knowledge in the kitchen. This lesson can be used more than once adding in modifications by reducing or increasing the yield.

Lesson Time

Lab Time: 60 Minutes

Standards

California Career and Technical Education Standards

HTR.B.B6.4 Prepare food by using the correct techniques and procedures specified in recipes...

California Academic Content Standards (Reinforced)

ELA.9-10.R.CAGT.2.6 Demonstrate use of sophisticated learning tools by following technical direction...2

Objectives and Goals

Students will demonstrate an unfamiliar recipe using correct techniques and procedures as specified.

Activities in this Lesson

Follow the Yellow Brick Road - Hooks / Set
As class begins teacher will lead students through a quick review of the essential parts of a well written recipe. Discussion of the importance of reading and following a recipe through is reinforced.

Students will be told they are to complete the dish as written.
What's Cooking? - Lab / Shop
Students will be working in their cooking groups to complete a dish from a mystery recipe. They will have approximately 50 minutes to complete the project and will be graded on the following:

Follow instructions - techniques used

Evaluation on the finished product

Clean up with everything in order

The lesson provides students an opportunity to demonstrate what they learned yesterday from the Understanding Recipes lesson. Do they read the recipe through before beginning any preparation? Do they follow the directions as stated in the step by step?

This lesson can be altered or used to provide students an opportunity to change the yield of a recipe by cutting it in half. Calculations for the decrease can be made on the second worksheet/recipe included.

Both recipe options are attached.
- Mystery Recipe No Modifications [ Download ] Recipe with no modifications for use in the lab/lesson "Following a Recipe"
- Recipe with Modifications [ Download ] Recipe allows students to modify the yield.

Assessment

Assessment Types:: Demonstrations,

Assessment is the final product. Were students able to follow the recipe as written with or without the modifications? Was the final product appropriate to the desired result?

You can take this one step further and add an evaluation or reflection of the student/group work.

Attached is a sample evaluation/reflection worksheet.