12.0500 - Cooking and Related Culinary Arts (2013)

Technical - ProStart

I. ProStart Level 1

E. Kitchen Essentials 2 - Equipment and Techniques

1. Identify the equipment needed for receiving and storing food and supplies.

2. Identify the equipment needed for pre-preparation.

3. List the different types of knives used in the foodservice kitchen and give examples of their uses.

4. Identify basic types of pots and pans and their common uses.

5. List the different types of preparation equipment used in the foodservice kitchen and give examples of their uses.

6. Identify the kitchen equipment needed for holding and serving food and beverages.

7. Apply effective mise en place through practice.

8. Explain how to care for knives properly.

9. Demonstrate the proper use of knives.

10. Explain the difference between seasoning and flavoring.

11. Describe and demonstration basic pre-preparation techniques.

12. List and explain how the three types of cooking work.

13. Describe dry-heat cooking methods and list the foods to which they are suited.

14. Describe moist-heat cooking methods and list the foods to which they are suited.

15. Describe combination-heat cooking methods and list the foods to which they are suited.

16. Identify ways to determine if a food is done cooking.

17. List guidelines for plating or storing food that has finished cooking.

18. Describe a healthy diet.

19. Use the Dietary Guidelines for Americans and MyPyramid to plan meals.

20. Interpret information on a nutrition label.

21. Define obesity and explain how it can be prevented.


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11 Sustainability & Nutrition

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Mathematics

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Science

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