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Demonstrate proper knife skills
Assessment Strategies
in the lab with your knife
on a final exam with 75% accuracy or better
Criteria
you sharpen a knife using a three-sided whetstone
your knife has a sharp edge that will slice a piece of paper cleanly
you demonstrate julianne with your knife
you demonstrate brunoise with your knife
you demonstrate small dice with your knife
you demonstrate medium dice with your knife
you demonstrate large dice with your knife
you demonstrate tucked finger tips while cutting food items
you demonstrate proper knife grip while cutting food items
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Demonstrate safe food handling techniques
Assessment Strategies
in the lab at all times
on a final exam with 100% accuracy
Criteria
you practice FIFO (first in and first out technique) at all times
you demonstrate proper cooling techniques for all foods
you keep cold foods below 41 F at all times
you keep hot foods at 150 F or above at all times
you demonstrate wrapping and labeling techniques required by industry
you model good personal hygiene required by industry
you proper store all food used for the day
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Prepare a variety of stocks to industry standards
Assessment Strategies
in lab class
Criteria
you produce three stocks: vegetable, beef and chicken, clear and rich in flavor
you produce three stocks in two and a half hours
you yield recipes correctly for stocks
you demonstrate proper defatting techniques
you demonstrate proper cooling techniques
you demonstrate proper storage techniques
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Prepare a variety of soups to industry standards.
Assessment Strategies
in lab class
on the final exam with 75% accuracy or better
Criteria
you produce a high quality clear broth soup with garnishment
you produce a high quality cold soup with flavor
you produce a high quality puree soup which is silky and with no lumps
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Prepare a variety of starches
Assessment Strategies
in lab
on the final exam with accuracy of 75% or better
Criteria
you cook four different pasta al dente
you cook four types of potato: mashed, french fried, oven brown and skillet
you produce two types of rice, medium and short grained
you produce two types of rosotto, vegetable and shellfish
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Prepare a variety of vegetables
Assessment Strategies
on a final exam with accuracy of 75% or better
during lab
Criteria
you identify common variety of vegetables used in kitchens
you blanch and shock vegetable and retain color
you prepare vegetables using roasting
you prepare vegetables using steaming
you prepare vegetables using sauteing
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Prepare fresh fruit for serving
Assessment Strategies
in the lab
on the final exam with 75% accuracy or better
Criteria
you identify a variety of fruits, tropical and sub-tropical species, with 75% accuracy
you prepare fruit display to industry standards
you practice proper storage techniques, fruits that are kept at room temperature and fruits that are refrigerated, with 75% accuracy
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Demonstrate heat transfer techniques commonly used in commercial kitchens
Assessment Strategies
in the class
on the final exam with 75% accuracy or better
Criteria
you demonstrate grilling methods with 75% accuracy
you demonstrate sauteing methods with 75% accuracy
you demonstrate broiling methods with 75% accuracy
you demonstrate steaming methods with 75% accuracy
you demonstrate poaching methods with 75% accuracy