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Core Standards of the Course
Standard 20.0108-01
Students will apply the skills of kitchen equipment and management.
Objective 20.0108-0101
Identify and explain the appropriate use and care of selected kitchen equipment.
- Locate food preparation equipment in the laboratory
- Identify various types of kitchen equipment
- Select appropriate equipment for specific product preparation
- Use various types of food preparation equipment
- Demonstrate the proper use and care of equipment
- Employ standard safety procedures when using equipment
Objective 20.0108-0102
Explain the basic principles of cooking in a microwave.
- Identify that microwaves are attracted to fat, sugar, and water molecules
- Explain basic microwave cooking rules
- Identify how microwaves cook food
- Identify appropriate cooking containers
- Discuss cooking time, standing time and ways to increase even cooking
- Discuss prevention of burns and exploding or splattering of food
Objective 20.0108-0103
Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques.
- Identify abbreviations
- Compute equivalents
- Identify measuring techniques and utensils
- Double and cut recipe size in half
- Consistently demonstrate proper measuring and preparation techniques
Objective 20.0108-0104
Explain basic food-preparation terminology.
- Identify terms to include: chop, cream cut in, dice, flour, fold in, grate, knead, mince, peel, sauté, simmer, steam and whip
Standard 20.0108-02
Students will consistently demonstrate kitchen safety procedures and sanitation techniques.
Objective 20.0108-0201
Apply established safety rules and guidelines to maintain a safe working environment. National Standard 14.4.1
- Identify safety practices for using electric appliances
- Explain how to extinguish a grease fire
- Explain why cleaning supplies should be stored away from foods
- Discuss ways to prevent burns, fires, falls and electrical safety
- Demonstrate appropriate lifting techniques
Objective 20.0108-0202
Identify proper first-aid procedures for cuts, burns, and electrical shock.
- Identify ways to present poisoning and chemical contamination
- Identify basic first-aid for cuts and burns
- Identify proper first-aid procedures for electrical shock
Objective 20.0108-0203
Identify and apply sanitation rules and guidelines. National Standard 14.4.1
- Identify proper hand washing and dishwashing techniques
- Discuss disinfecting of work surfaces
- Discuss appropriate use of gloves
- Identify appropriate clothing and hair coverings
Objective 20.0108-0204
Identify methods that prevent food-borne illnesses and contamination. National Standard 14.4.1
- Identify food-borne illness
- Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci
- Explain prevention techniques
- Identify temperature zones and the importance of cooking to proper temperatures
- Identify temperature zones and the importance of cooling and reheating foods to the correct temperature
- Explain how to correctly thaw foods
Standard 20.0108-03
Students will explore the dietary guidelines and food guide pyramid.
Objective 20.0108-0301
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1
- Aim for fitness
- Aim for a healthy weight
- Be physically active each day
- Build a healthy base
- Let the Pyramid guide your food choices
- Choose a variety of grains daily, especially whole grains
- Choose a variety of fruits and vegetables daily
- Keep food safe to eat
- Choose sensibly
- Choose a diet that is low in saturated fat and cholesterol and moderate in total fat
- Choose beverages and foods to moderate your intake of sugars
- Choose and prepare foods with less salt
- If you drink alcoholic beverages, do so in moderation
- See the following website for additional information: http://www.usda.gov/cnpp
Objective 20.0108-0302
Demonstrate knowledge of servings, serving size, and food sources related to the food guide pyramid. National Standard 14.3.1
- Explain how all food groups are important to good health and one group cannot replace another
- Identify the nutrients provided by each group
- Explain how fats and sugars are represented on the Food Guide Pyramid
- Identify the recommended number of daily servings from each food group
- Explain how people have different needs for calories and nutrients depending upon their age, gender, body size, and activity level
Objective 20.0108-0303
Students will evaluate their diets using the dietary guidelines and the food guide pyramid. National Standard 14.3.1
Standard 20.0108-04
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
Objective 20.0108-0401
Identify carbohydrates, their sources, and functions in the body. National Standard 14.2.1
- Define simple and complex carbohydrates
- Identify function and sources of simple and complex carbohydrates
- Describe how carbohydrates are broken down during the digestion process
Objective 20.0108-0402
Identify fiber, its sources and functions. National Standard 14.2.1
- Identify the function of fiber
- Identify cellulose - non digestible fiber
- Discuss the importance of liquids in the role of bowel function
- Discuss why the National Cancer Institute recommends 20-35 grams of daily fiber
- Identify foods high in natural fiber, and how to increase the bulk in low-fiber foods
Objective 20.0108-0403
Apply food selection and preparation guidelines related to quick breads, rice, grains, and pasta. National Standard 14.3.3
- Identify basic cooking techniques related rice, grains, and pasta
- Identify examples of quick breads: muffins, pancakes, waffles, biscuits, corn bread, nut/fruit bread, popovers
- Identify the role of each ingredient contained in quick breads
- Actively participate in the preparation of quality complex carbohydrate food product(s)
Standard 20.0108-05
Students will identify the sources and functions of proteins and fats and apply appropriate food preparation techniques.
Objective 20.0108-0501
Identify proteins (complete and incomplete), their sources, and functions in the body. National Standard 14.2.1
- Define amino acids, complete and incomplete proteins
- Identify examples of complete and incomplete proteins
- Identify the function of protein in the body
Objective 20.0108-0502
Apply food selection and preparation guidelines related to egg products. National Standard 14.3.3
- Identify functions of eggs: binder, thickener, coating, leavening agent, emulsifier
- Identify egg cooking temperatures, techniques/methods: hard cooked, soft cooked, scrambled, fried, and poached
- Identify stages of beaten egg whites: foam, soft peaks, and stiff peaks
- Identify appropriate storage of eggs
- Prepare a protein food product
Objective 20.0108-0503
Apply food selections and preparation guidelines related to milk and milk products. National Standard 14.3.3
- Identify serving sizes and amounts for various age groups
- Define pasteurization and homogenization
- Identify methods of lowering fat in recipes by using a lower fat content milk or milk product
- Create a white sauce
Objective 20.0108-0504
Identify fats, their sources, function, and related health concerns. National Standard 14.2.1
- Identify the functions of fats: carrier for vitamins A, D, E, and K, reserve supply of energy; adds flavor in food; satisfies hunger, protects internal organs from shock and injury, insulates the body from shock and temperature changes
- Explain the role of cholesterol including HDL and LDL factors
- Identify the differences between saturated, mono-unsaturated and poly-unsaturated fats
Standard 20.0108-06
Students will identify the sources, function of vitamins, minerals and water and apply appropriate food preparation techniques
Objective 20.0108-0601
Identify vitamins, their sources, functions, and deficiencies in the body. National Standard 14.2.1
- Identify the body processes that are regulated by vitamins; for example, nerves, muscles and skin all require vitamins to function properly
- Discuss the importance of folate (folacin)
- Identify water soluble vitamins—C and B (thiamin, riboflavin, niacin, folate (folacin/folic acid)
- Identify fat soluble vitamins—A, D, E, and K
Objective 20.0108-0602
Identify minerals, their sources, functions, and deficiencies in the body. National Standard 14.2.1
- Discuss macro minerals, electrolytes, and trace minerals
- Identify the problems associated with calcium and iron
Objective 20.0108-0603
Identify the functions of water in the body. National Standard 14.2.1
- Identify the functions of water
- Discuss why water is the most important of all the essential nutrients
- Identify daily recommendation of water
- Identify symptoms of dehydration and how to prevent it
Objective 20.0108-0604
Apply food selection and preparation guidelines related to fruits and vegetables. National Standard 14.3.3
- Identify the nutrients provided by vegetables
- Identify how to preserve nutrients in the food preparation process
- Discuss how air, heat and water destroy nutrients
- Identify common preparation methods for vegetables: micro cooking, bake, steam, stir fry, simmer, sauté
- Identify how to select fresh fruits and vegetables
- Identify appropriate storage for fruits and vegetables
- Identify serving sizes of fruits and vegetables
- Discuss how to prevent oxidation of fresh fruits
- Identify fruits and vegetables that are low in fat and sodium and high in fiber
- Prepare vegetable and fruit food product(s)
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