Foods Catalog... · Web viewPathways are sub-groupings of occupations/career specialties used as an organizing tool for curriculum design and instruction. Occupations/career specialties

Fairview High SchoolFOODS

Foods

Curriculum EssentialsDocument

Boulder Valley School DistrictDepartment of CTEC

May 2012Introduction

In this course students have the opportunity to prepare many kinds of food, expand their understanding of nutrition and practice consumer and food management skills. Lab experiences are critical to this course which leads into Catering or Prostart. Skills learned in this class are integral to leading a healthy and happy life where students can feed themselves without reliance upon fast foods and packaged foods.

7/2/2012 BVSD Curriculum Essentials 2

Course DescriptionStudents will have the opportunity to broaden their understanding of the impact food has on their lives from the diet/health link to career options in the fields of foods and nutrition. Areas of nutrition, consumer skills, food management, and preparation are the foundation of this course. Lab experience will reinforce the basic skills and develop critical thinking.

Students will have the opportunity to broaden their understanding of the impact food has on their lives from the diet/health link to career options in the fields of foods and nutrition. Areas of nutrition, consumer skills, food management, and preparation are the foundation of this course. Lab experience will reinforce the basic skills and develop critical thinking.

Topics at a Glance Nutrition and Wellness Healthful Food Choices Food Safety Preparation of all food categories Food Science Teamwork Use of reading, writing, math and science in the

context of use of recipes and food preparation Academic Achievement strategies Leadership activities in class and with FCCLA

Assessments

Labs Projects Classroom Blogs Selected Readings Journal and Periodical Research and Analysis Teacher and Student Designed Assessments

Foods Overview


Prepared Graduates

The preschool through twelfth-grade concepts and skills that all students who complete the Colorado education system must master to ensure their success in a postsecondary and workforce setting.

1. CTE Essential Skills: Academic Foundations

ESSK.01: Achieve additional academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within a career cluster.

Prepared Graduate Competencies in the CTE Essential Skills standard:

Complete required training, education, and certification to prepare for employment in a particular career field

Demonstrate language arts, mathematics, and scientific knowledge and skills required to pursue the full range of post-secondary and career opportunities

2. CTE Essential Skills: Communications Standards

ESSK.02: Use oral and written communication skills in creating, expressing, and interrupting information and ideas, including technical terminology and information


Select and employ appropriate reading and communication strategies to learn and use technical concepts and vocabulary in practice

Demonstrate use of concepts, strategies, and systems for obtaining and conveying ideas and information to enhance communication in the workplace

3. CTE Essential Skills: Problem Solving and Critical Thinking

ESSK.03: Solve problems using critical thinking skills (analyze, synthesize, and evaluate) independently and in teams using creativity and innovation.


Employ critical thinking skills independently and in teams to solve problems and make decisions


Employ critical thinking and interpersonal skills to resolve conflicts with staff and/or customers

Conduct technical research to gather information necessary for decision-making

4. CTE Essential Skills: Safety, Health, and Environmental

ESSK.06: Understand the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance


Implement personal and jobsite safety rules and regulations to maintain safe and helpful working conditions and environment

Complete work tasks in accordance with employee rights and responsibilities and employers obligations to maintain workplace safety and health

5. CTE Essential Skills: Leadership and Teamwork

ESSK.07: Use leadership and teamwork skills in collaborating with others to accomplish organizational goals and objectives


Employ leadership skills to accomplish organizational skills and objectives

6. CTE Essential Skills: Employability and Career Development

ESSK.09: Know and understand the importance of employability skills; explore, plan, and effectively manage careers; know and understand the importance of entrepreneurship skills



Indentify and demonstrate positive work behaviors and personal qualities needed to be employable

Develop skills related to seeking and applying for employment to find and obtain a desired job


COLORADO COMMUNITY COLLEGE SYSTEM CAREER & TECHNICAL EDUCATION TECHNICAL STANDARDS REVISION & ACADEMIC ALIGNMENT PROCESS

Colorado’s 21st Century Career & Technical Education Programs have evolved beyond the historic perception of vocational education. They are Colorado’s best kept secret for:

• Relevant & rigorous learning

• Raising achievement among all students

• Strengthening Colorado’s workforce & economy

Colorado Career & Technical Education serves more than 116,000 Colorado secondary students annually through 1,200 programs in 160 school districts, 270 High Schools, 8 Technical Centers, 16 Community Colleges & 3 Technical Colleges. One of every three Colorado high school students gains valuable experiences by their enrollment in these programs.

ALIGNMENT REQUIRED BY SB 08-212

22-7-1005. Preschool through elementary and secondary education - aligned standards - adoption - revisions.

2(b): In developing the preschool through elementary and secondary education standards, the State Board shall also take into account any Career & Technical Education standards adopted by the State Board for Community Colleges and Occupational Education, created in Section 23-60-104, C.R.S., and, to the extent practicable, shall align the appropriate portions of the preschool through elementary and secondary education standards with the Career and Technical standards.

STANDARDS REVIEW AND ALIGNMENT PROCESS

Beginning in the fall of 2008, the Colorado Community College System conducted an intensive standards review and alignment process that involved:

NATIONAL BENCHMARK REVIEW

Colorado Career & Technical Education recently adopted the Career Cluster and Pathway Model endorsed by the United State Department of Education, Division of Adult and Technical Education. This model provided access to a national set of business and industry validated knowledge and skill statements for 16 of the 17 cluster areas. California and Ohio provided the comparative standards for the Energy cluster

• Based on this review Colorado CTE has moved from program-specific to Cluster & Pathway based standards and outcomes

• In addition, we arrived at fewer, higher, clearer and more transferrable standards, expectations and outcomes.

COLORADO CONTENT TEAMS REVIEW

The review, benchmarking and adjusting of the Colorado Cluster and Pathway standards, expectations and outcomes was through the dedicated work of Content Teams comprised of secondary and postsecondary faculty from across the state. Participation by instructors from each level ensured competency alignment between secondary and postsecondary programs. These individuals also proposed the draft academic alignments for math, science reading, writing and communication, social studies (including Personal Financial Literacy) and post secondary and workforce readiness (PWR.)


ACADEMIC ALIGNMENT REVIEW

In order to validate the alignment of the academic standards to the Career & Technical Education standards, subject matter experts in math, science, reading, writing and communication, and social studies were partnered with career & technical educators to determine if and when a true alignment existed.

CURRENT STATUS

• One set of aligned Essential skills to drive Postsecondary and Workforce Readiness inclusion in all Career & Technical Education programs.

• 52 pathways with validated academic alignments

• 12 pathways with revised standards ready for alignment (currently there are no approved programs in these pathways)

• 21 pathways where no secondary programming currently exists. Standards and alignments will be developed as programs emerge.

• Available for review at: www.coloradostateplan.com/content_standards.htm


Colorado Career & Technical Education Standards Academic Alignment Reference System

The Career & Technical Education standards have been organized by Career Cluster (17) and Pathway (81). In addition, a set of “Essential Skills” was developed to ensure the Postsecondary and Workforce Readiness within any cluster or pathway. These workforce readiness skills are applicable to all career clusters and should form the basis of each CTE program.

Organization

Essential Skills There exists a common set of knowledge and skills that are applicable to all students regardless of which cluster or pathway they choose. This set of standards, is meant for inclusion in each program to enhance the development of postsecondary and workforce readiness skills.

Career Cluster A Career Cluster is a grouping of occupations and broad industries based on commonalities. The 17 Career Clusters organize academic and occupational knowledge and skills into a coherent course sequence and identify pathways from secondary schools to two- and four-year colleges, graduate schools, and the workplace. Students learn in school about what they can do in the future. This connection to future goals motivates students to work harder and enroll in more rigorous courses.

Career Pathway Pathways are sub-groupings of occupations/career specialties used as an organizing tool for curriculum design and instruction. Occupations/career specialties are grouped into Pathways based on the fact that they require a set of common knowledge and skills for career success.

Prepared Completer Competency This level targets the “big ideas” in each pathway. These are the competencies that all students who complete a CTE pathway must master to ensure their success in a postsecondary and workforce setting. Prepared Completer Competencies will not usually be “course” specific but grow with the student’s progression through the sequence of courses.

Concept/Skill The articulation of the concepts and skills that indicates a student is making progress toward being a prepared completer. They answer the question: What do students need to know and be able to do?

Evidence Outcome The indication that a student is meeting an expectation at the mastery level. How do we know that a student can do it? Pathway Abbreviation (4 Letter)


Academic Alignments

Academic alignments, where appropriate in Math, Reading, Writing and Communication, Science and Social Studies (including Personal Financial Literacy) were defined by CTE and academic subject matter experts using the following criteria:

• It was a point where technical and academic content naturally collided;

• The student must demonstrate adequate proficiency with the academic standard to perform the technical skill; and

• It could be assessed for both academic and technical understanding.

Colorado’s CTE programs have had academic alignments dating back to the early 1990’s. While these alignments resulted in an increase in academic focus in CTE programs, the reality is that a true transformation in intentional teaching toward the academic standard was limited.

With these alignments comes a new expectation: If a CTE instructor is teaching a CTE concept that has an identified alignment, they must also be intentional about their instruction of the academic standard. CCCS will be providing professional development and instructional resources to assist with the successful implementation of this new expectation. In addition, this expanded expectation will require increased collaboration between CTE and academic instructors to transform teaching and learning throughout each school.

For each set of Cluster and Pathway standards, the academic alignments have been included and are separated by academic area. CCCS chose to align at the “Evidence Outcome” level. The aligned academic evidence outcome follows the CTE evidence outcome to which it has been aligned. For a sample, see Illustration A.


The academic standard number used in the alignments matches the Colorado Department of Education standards numbering convention.






FoodsRFBS.01 (CUL) Integrate knowledge, skills, and practices required for careers in food production and

services.RFBS.01.02 (CUL) Demonstrate food safety and sanitation procedures.RFBS.01.02.a (CUL) Identify characteristics of major food borne pathogens, their role in causing illness,

foods involved in outbreaks, and methods of prevention.RFBS.01.02.c (CUL) Practice good personal hygiene/health procedures, including dental health and weight

management, and report symptoms of illness.RFBS.01.02.d (CUL) Demonstrate proper purchasing, receiving, storage, and handling of both raw and

prepared foods.

RFBS.01.02.e(CUL) Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.

RFBS.01.02.f (CUL) Demonstrate safe and environmentally responsible waste disposal and recycling methods.

RFBS.01.05 (CUL) Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

RFBS.01.05.a (CUL) Demonstrate professional skills in safe handling of knives, tools, and equipment.

RFBS.01.05.b(CUL) Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.

RFBS.01.05.c (CUL) Utilize weights and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques.

RFBS.01.05.d (CUL) Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods.

RFBS.01.05.e (CUL) Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.

RFBS.01.05.f (CUL) Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.

RFBS.01.05.g (CUL) Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.

RFBS.01.05.h (CUL) Prepare sandwiches, canapés and appetizers using safe handling and professional preparation techniques.

RFBS.01.05.i (CUL) Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.

RFBS.01.05.k (CUL) Examine the applicability of convenience food items.


RFBS.01.05.l (CUL) Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.

RFBS.03 (CUL) Family & Consumer Sciences National Reasoning for Action StandardsRFBS.03.01 (CUL) Evaluate reasoning for self and others.RFBS.03.01.a (CUL) Analyze different types of reasoning (e.g., scientific, practical, interpersonal).RFBS.03.01.b (CUL) Establish criteria for adequate reasoning.RFBS.03.03 (CUL) Analyze practical reasoning components.RFBS.03.03.a (CUL) Analyze role exchange, universal consequences, the role of ethics, and other tests for

making responsible judgments.RFBS.03.04 (CUL) Implement practical reasoning for responsible action in families, workplaces and

communities.RFBS.03.04.a (CUL) Describe a particular recurring and evolving individual, family, workplace, or

community concern.RFBS.03.04.b (CUL) Generate reasonable actions for reaching goals/valued ends for a particular concern.RFBS.03.04.c (CUL) Use adequate and reliable information to critique possible actions.RFBS.03.04.d (CUL) Evaluate potential short and long term consequences of possible actions on self,

others, culture/society, and global environment.RFBS.03.05 (CUL) Demonstrate scientific inquiry and reasoning to gain factual knowledge and test

theories on which to base judgments for action.RFBS.03.05.a (CUL) Draw conclusions based on data and information that are judged to be reliable.


GLOSSARY

Word Definitiona la carte Type of menu in which each menu item is individually

pricedabdominal thrust A procedure used to save choking victims

Aboriginal One of the first, or native, inhabitants of a land

absorption The process of taking nutrients into the body and making them part of the body

Adequate Intake (AI) A recommended nutrient intake value, based on observations or experiments, that is set for nutrients for which no RDA can be determined

aerobic activity A physical activity that speeds heart rate and breathing, promoting cardiovascular health

agriculture The use of knowledge and skill to tend soil, grow crops, and raise livestock

ají The Peruvian and Chilean term for chilies

al dente Italian term describing the way pasta is cooked so its texture is slightly resistant to the bite

alternative An option a person might choose when making a decision

American (family style) service Style of meal service in which diners pass serving dishes from hand to hand around the table and serve themselves

amino acid A chemical compound that serves as a building block of proteins and alcohol; enzymatically controlled process in which a compound is broken down, such as a and elasticity to batters and doughs

anemia A condition resulting from deficiencies of various nutrients, which is characterized by a

anorexia nervosa An eating disorder characterized by self-starvation

anthocyanin A reddish-blue pigment found in vegetables

antipasto An Italian appetizer courseappetite A psychological desire to eatappetizer Light food or beverage that begins a meal and is

designed to stimulate the appetite


arcing Sparking that occurs in a microwave oven when metal comes in contact with the oven walls

arepa A corn pancake similar to a tortilla that is a traditional Venezuelan bread

artificial light Light that comes from electrical fixtures

artificial sweetener A product that sweetens food without providing the calories of sugar

Artisanal Made by hand, referring to items such as cheeses and chocolates

ascorbic acid A food additive that prevents color and flavor loss and adds nutritive value; another name for vitamin C

aseptic packaging A commercial method of packaging food in which a food and its packaging material are sterilized separately and then the food is packed in the container in a sterile chamber

avgolemono A popular Greek sauce made from a mixture of egg yolks and lemon juice

Aztecs The original inhabitants of Mexicobacteria Single-celled or noncellular microorganisms that live

almost everywhere

Bartering The exchange of goods or services without exchanging money

basal metabolism The amount of energy the human body needs to stay alive and carry on vital processes

batter Flour-liquid mixture with a consistency ranging from thin to thick, depending on the

beading Golden droplets of moisture that sometimes appear on the surface of a meringue

beef stroganov A popular Russian meat dish made with tender strips of beef, mushrooms, and a seasoned sour cream sauce

beef Meat obtained from mature cattle over 12 months of age

beriberi A disease of the nervous system resulting from a thiamin deficiency, which is characterized

berries Classification of fruits, including strawberries, raspberries, and grapes, that are small and juicy and have thin skins

beverageware Drinking glasses of many shapes and sizes used for a variety of purposes


binge eating disorder An eating disorder characterized by repeated episodes of uncontrolled eating of large amounts of food

bisque A rich, thickened cream soupblend A combination of spices and herbsblend Several varieties of coffee beans mixed to produce a

particular flavor and aroma

blue plate service Type of meal service in which the plates are filled in the kitchen, carried to the dining area, and served

body composition Proportions of bone, muscle, fat, and other tissues that make up body weight

body mass index (BMI) A calculation involving a person’s weight and height measurements used by health professionals to define overweight and obesity body

borscht Russian beet soupbotulism Foodborne illness caused by eating foods containing

the spore-forming bacteria Clostridium botulinum

bouillon Clear broth made from strained, clarified stock

bouquet garni Small group of herbs tied together in a cheesecloth bag and added to a food during cooking for flavor

bran The outer protective covering of a kernel of grain

brand name The name a manufacturer puts on products so people will know that company makes the products

braten German term for roast, which is Germany’s national dish

budget A plan for managing income and expenses

buffet service Style of meal service in which a large table or buffet holds the utensils, dinnerware, flatware, napkins, and serving dishes from which guests serve themselves

bulgur Grain product made from whole wheat that has been cooked, dried, partly debranned, and cracked

bulimia nervosa An eating disorder characterized by repeated eating binges followed by inappropriate behaviors to prevent weight gain

cacao A plant that produces beans that are ground into cocoa or made into chocolate


caffeine A compound found in products like coffee, tea, chocolate, and cola beverages that acts as a stimulant

Cajun cuisine Hearty fare of rural Southern Louisiana that reflects the foods and cooking methods of the Acadians, French, Native Americans, Africans, and Spanish

calorie The unit used to measure the energy value of foods

candling Process by which eggs are quality-graded

canning A food preservation process that involves sealing food in airtight containers carbohydrate into carbon dioxide and ethyl alcohol

carbohydrate One of the six basic types of nutrientscareer ladder A career made up of a series of related jobs, each of

which builds on the skills learned in the previous job

carotene Chemical substance found in dark green and orange fruits and vegetables that can be converted into vitamin A by the body; chemical substance that gives orange vegetables and fruits their color

cassava A starchy root plant eaten as a side dish and used in flour form in cooking and baking in South America

casserole A baking dish with high sidescasserole A combination of foods baked in a single dish

caste system A social system in India that evolved from Hinduism and divided people into groups, or castes

catering Business in which food and beverages are prepared for small and large parties, banquets, weddings, and other large gatherings

Catering The term catering means “to provide food and service for caused by an inadequate diet or the body’s inability to use the nutrients taken in

caviar The processed, salted roe (eggs) of large fish, most often sturgeon

cereal Starchy grain that is suitable to use as food

ceviche A marinated raw fish dish served throughout South America

Chafing Dish A vessel commonly used for buffets to hold food and keep it warm

chapatis A flat bread that is common in India


chasnidarth A major cooking technique in Indian cuisine that resembles Chinese sweet and sour

chelo kebab Iran’s national dish, which consists of thin slices of marinated, charcoal-broiled lamb served with plain rice accompanied by a pat of butter, a raw egg, and a bowl of ground sumac

chiffon cake Cake that is a combination of a shortened and unshortened cake; cake that contains fat and beaten egg whites

chilies Term used in Mexico for hot pepperschlorophyll Green pigment found in green plants (including

vegetables) that can be adversely affected by heat

cholesterol A fatlike substance that occurs naturally in the body and is found in every cell but

chopsticks Chinese eating utensilschorizo A dark sausage with a spicy, smoky flavor

chowder Cream soup that contains pieces of seafood, vegetables, poultry, or meat and is made from unthickened milk

citrus fruits Classification of fruits, including oranges, lemons, and grapefruit, that have a thick outer rind and thin membranes separating the flesh into segments

coagulate To thicken or form a congealed masscoagulum Clumps of a protein foodcockles A type of mussel common along the coast of Wales

colander A perforated bowl used to drain fruits, vegetables, and pasta

colcannon An Irish dish made with mashed potatoes mixed with chopped scallions, shredded cooked cabbage, and melted butter

collagen Protein constituent of connective tissue in meat

combination oven An oven that can do two types of cooking, such as conventional and convection

comida The main meal of the day in Mexico and Spain

comparison shopping Evaluating different brands, sizes, and forms of a product before making a purchase decision


compromise service Style of meal service in which part of the food is served from the kitchen and part is served at the table

congee A thick porridge made from rice or barley often served for breakfast in China

conquistador Spanish conqueror who invaded Mexico during the early 1500s

conservation The planned use of a resource to avoid waste

consommé Clear, rich-flavored soup made from strained and clarified stock

contaminant A potentially harmful substance that has accidentally gotten into food

convection cooking Method of cooking in which foods are baked or roasted in a stream of heated air

convenience food Food product that has had some amount of service added to it

Cook Date A date that a personal chef arranges with her client to go to the client's home to cook

cooking losses Fat, water, and other volatile substances that are retained in pan drippings or cooking liquid when meats are cooked

cooking time The total amount of time food in a microwave oven is exposed to microwave energy

Costing The assigning of a price to each service offered

course A part of a meal made up of all the foods served at one time

cover The amount of space needed by each person at a dining table; area on a table that contains the linen, dinnerware, flatware, and glassware needed by one person

crayfish A crustacean related to the lobsterCreole cuisine Style of food popular in the Southern United States

that combines cooking techniques of the French with ingredients of the Africans, Caribbeans, Spanish, and Native Americans

crêpe A thin, delicate pancake that is usually rolled around a filling

crisp-tender Term used to describe vegetables that have been cooked to the proper degree of doneness

croissant A flaky, buttery French yeast roll shaped into a crescent


cross-contamination The transfer of harmful bacteria from one food to another food

crustacean Shellfish with a segmented body that is covered by a crustlike shell

crystalline candy Type of candy with very small and fine sugar crystals, which give it a smooth and creamy texture

culture The customs and beliefs of a racial, religious, or social group

curd Solid portion of coagulated milkcurdling Formation of curds (coagulated proteins) that can

happen when milk is overheated or an acid food, such as tomato juice, is added to milk incorrectly

curry A type of Indian stewcustard Mixture of milk (or cream), eggs, sugar, and a

flavoring that is cooked until thickened

Daily Value A recommended nutrient intake level that is used on food labels

decaffeinated Term describing a product, such as coffee or tea, made by removing most of the caffeine

decision-making process A method for thinking about possible options and outcomes before making a choice

deficiency disease An illness caused by the lack of a sufficient amount of a nutrient

dehydration An abnormal loss of body fluidsdehydration The process of drying; the removal of water from

foods or other itemsdel pueblo Term meaning of the people, which is used to

describe Spanish cuisineDemographics The measurable physical characteristics of a

population, such as age, sex, marital status, family size, education, income, and religion

dendé oil Palm oil that gives Brazilian dishes a bright yellow-orange color

diabetes mellitus A body’s lack of or inability to use the hormone insulin to maintain normal blood glucose levels

diet All the food and drink a person regularly consumes

dietary antioxidant A substance in foods that significantly reduces the harmful effects of oxygen on

Dietary Guidelines for Americans A set of science-based recommendations from the U


Dietary Reference Intakes (DRIs) Estimated nutrient intake levels used for planning and evaluating the diets of healthy people

dietary supplement A purified nutrient or nonnutrient substance that is manufactured or extracted

dietitian A health care professional who has training in nutrition and diet planning

Differentiation A marketing term used to describe the distinguishing of one business from another in terms of specialty or niche within a field

digestion The bodily process of breaking food down into simpler compounds the body can use

dinnerware Plates, cups, saucers, and bowlsdiscretionary calories The calories left in a person’s daily allowance after

making nutrient-dense choices for all food group servings

double boiler Small pan that fits into a larger pandough Flour-liquid mixture that is stiff enough to be shaped

by handdovetail To overlap tasks to use time more efficiently

downdraft vent A vent used in some ranges in which a fan is mounted under the cooktop to draw cooking fumes away from food before they have a chance to rise through the room

drawn fish Fish that has the entrails (insides) removed

dressed fish Fish that has the entrails (insides), head, fins, and scales removed

drupes Fruits, such as cherries, peaches, and plums, that have an outer skin covering a soft flesh that surrounds a single, hard pit

Dutch treat A way of paying for a meal in a restaurant in which each person in a group pays for him- or herself

dynasty A chain of rulers with the same ancestry

eating disorder Abnormal eating behavior that endangers physical and mental health

eggplant A fleshy, oval-shaped vegetable with a deep purple skin frequently used in Mediterranean dishes

elastin Protein constituent of connective tissue in meat that is tough and elastic and cannot be softened by cooking

empanada An Argentine appetizer


emulsion Mixture that forms when oil and liquid are combined

endosperm The largest part of a kernel of grain containing most of the starch and the protein of the kernel but few minerals and little fiber

ENERGY STAR label A label manufacturers voluntarily place on refrigerators, freezers, and dishwashers that exceed federal minimum energy standards by a certain amount

EnergyGuide label A yellow tag that shows an estimated yearly energy usage for the major appliance on which it appears

English service Style of meal service in which the plates are served by the host and/or hostess and passed around the table until each guest has been served

enriched Having added nutrients to replace those lost through processing

entree Main courseentrepreneur A person who sets up and runs his or her own

businessenvironment Interrelated factors, including air, water, soil, mineral

resources, plants, and animals, that ultimately affect the survival of life on earth

enzymatic browning Darkening process some fruits undergo when exposed to the air

enzyme Complex protein produced by living cells that causes specific chemical reactions

escargot A snail eaten as foodEstimated Average Requirement (EAR) A nutrient intake value that is based on research and

estimated to meet the needs of half the healthy people in a group

etiquette Rules set by society to guide social behavior

extension agent Family and consumer sciences professional employed by the Cooperative Extension Service who works with adults and with young people involved in 4-H programs, offers classes, and/or writes educational materials that are published by the Department of Agriculture

fad A practice that is very popular for a short time

fallacy A mistaken beliefFarmstead Cheese Cheese that is produced at a dairy using milk from

the dairy


fasting Denying oneself foodfat fish Fish having flesh that is fattier than the flesh of lean

fishfat replacer A product that cuts the amount of fat in foods while

keeping the flavors and textures fat provides

fat One of the six basic types of nutrients that is an important energy source

fat-soluble vitamin A vitamin that dissolves in fats and can be stored in the fatty tissues of the

fatty acid A chemical chain containing carbon, hydrogen, and oxygen that is the basic component of

feijoada completa Brazil’s national dish, which is made with meat and black beans

felafel A mixture of ground chickpeas, bulgur, and spices that is formed into balls and deep-fried

fermentation Process that takes place when yeast cells act on sugars to produce carbon dioxide

fiber A form of complex carbohydrate from plants that humans cannot digest

filé Flavoring and thickening agent made from the leaves of the sassafras tree, which have been dried and ground into a powder

fines herbes A mixture of fresh chives, parsley, tarragon, and chervil used to flavor many French soups and stews

finfish Fish that have fins and backbonesfinished food Convenience food that is ready for eating either

immediately or after heating or thawing

fish and chips Battered, deep-fried fish fillets served in England with a British version of French fries

fish fillet The side of a fish cut lengthwise away from the backbone

fish steak Cross-sectional slice taken from a dressed fish

fitness The body’s ability to meet physical demands

fixed expense A regularly recurring cost in a set amount, such as rent, mortgage, or installment loan payments

flatware Forks, knives, spoons, serving utensils, and specialty utensils used to serve and eat food

flavones Pigments that make white vegetables, such as cauliflower, white


fleishig foods Meat foods as described by Jewish dietary laws

flexible expense A regularly recurring cost that varies in amount, such as food, clothing, or utility bills

Focus Group A small group of potential customers brought together to discuss a new product or service for the purpose of gathering an unscientific sampling of feedback and opinions about the product or service before it is launched

food additive A substance that is added to food for a specific purpose, such as preserving the food

food allergy A response of the body’s immune system to a food protein

Food and Drug Administration (FDA) The federal agency that ensures the safety and wholesomeness of all foods sold across state lines, except meat, poultry, and eggs

Food cost Refers to the price that food actually costs a restaurant, before they add in the additional costs of preparing it and serving

food intolerance A negative physical reaction to a food substance that does not involve the body’s immune system

foodborne illness A disease transmitted by foodfood-drug interaction An effect a drug has on the way the body absorbs or

uses a nutrient or an effect a food has on the way the body absorbs or uses a drug

fortified food A food to which nutrients are added in amounts greater than what would naturally

freeze-drying A method of commercial food preservation in which water is removed from frozen food items

freezer burn Dry, tough areas that occur on food surfaces that have become dehydrated due to exposure to dry air in a freezer

French knife A versatile kitchen knife that is most often used to cut, chop, and dice fruits and vegetables

frijoles refritos Refried beans, a popular Mexican dish

fritters Fruits, vegetables, or meats that are dipped into a batter and fried in hot fat from natural sources

functional food A food that provides health benefits beyond the nutrients it contains


gaucho Nomadic herders of the Pampas in South America during the eighteenth and nineteenth centuries

gazpacho A Spanish soup made with coarsely pureed tomatoes, cucumbers, onions, garlic, green peppers, olive oil, and vinegar

gelatin cream Milk-based dessert thickened with unflavored gelatin

gelatin Gummy substance made from the bones and some connective tissues of animals

gelatinization Swelling and subsequent thickening of starch granules when heated in water

generic product A plain-labeled, no-brand grocery itemgerm The reproductive part of a kernel of grain, which is

rich in vitamins, protein, and fat

ghee Indian clarified butter giblets The edible internal organs of poultryglucose The form of sugar carried in the bloodstream for

energy use throughout the body

gluten A protein formed when wheat flour is moistened and thoroughly mixed that gives strength

Glycemic Index A dietary index used to rank carbohydrate-based foods

goal An aim a person tries to reachgohan The Japanese word for meal, which means rice

goiter A visible enlargement of the thyroid gland resulting from an iodine deficiency

gourmet A person who enjoys being able to distinguish the complex combinations of flavors that make up foods

grade An indication of food qualityGRAS list List of food additives that are “Generally Recognized

as Safe” by the Food and Drug Administration (FDA)

gratuity Sum of money given to a waiter in a restaurant for service rendered

ground To connect an appliance electrically with the earth

growth spurt A period of rapid growthguacamole A spread made from mashed avocado, tomato, and

onion that is popular in Mexico


Gum Paste A substance that contains gums and sugar or glucose that is pliable and slow to dry, thus making it a good medium to work with in forming edible decorations

gumbo A Creole specialty that is a thick, souplike mixture containing a variety of seafood, poultry, meats, vegetables, and rice

haggis A Scottish dish made from a sheep’s stomach stuffed with a pudding made from oatmeal and the sheep’s organs

Halal Foods considered lawful for consumption according to the Islamic religion

Haram Foods that are forbidden to be eaten according to the Islamic religion

haute cuisine A style of French cooking characterized by elaborate preparations, fancy garnishes, and rich sauces

headspace Space between the food and the closure of a food storage container

healthy weight A body mass index of 18herb A leaf of a plant usually grown in a temperate climate

and used to season food

holloware Tableware, such as bowls, tureens, and pitchers, used to serve food and liquids

homogenization Mechanical process by which milkfat globules are broken into tiny particles and spread throughout milk or cream to keep the cream from rising to the surface of the milk

hors d’oeuvres Small dishes designed to stimulate the appetite

hot pack Process of packing vegetables or fruits that have been preheated in water or steam into canning jars and covering them with cooking liquid or boiling water

hot spot An area of a food cooked in a microwave oven that reaches a higher temperature than surrounding areas due to receiving a greater concentration of microwave energy

hunger The physical need for foodhusmankost The traditional, everyday style of cooking enjoyed in

Swedish homeshydrate To cause a substance to absorb water


hydrogenation A process by which hydrogen atoms are chemically added to unsaturated fatty acids

hypertension High blood pressureimmature fruit Fruit that is small and has such characteristics as

poor color, flavor, and texture, which will not improve with time

impulse buying Making an unplanned purchase without much thought

imu A pit lined with hot rocks used to roast a whole, young pig at a Hawaiian luau in liquid oils to turn the oils into more highly saturated solid fats

Inca A group of Native South Americans who built a large empire in the Andes mountains prior to the Spanish conquest

income Money receivedinjera Ethiopia’s main dish, which is a large, sourdoughlike

pancake made from a grain called teff

interview A meeting between an employer and a job applicant held to discuss the applicant’s qualifications for a job opening

irradiation A commercial food preservation method that exposes food to low-level doses of gamma rays, electron beams, or X rays

jambalaya A Creole specialty that is a mixture of rice; seasonings; and shellfish, poultry, and/or sausage

kaiseka A delicate meal served after the Japanese tea ceremony

kartoffelpuffer German potato pancakeskasha A Russian staple food made of buckwheat or other

grains that are fried and then simmered until tender

kashrut Jewish dietary lawskernel A whole seed of a cerealkibbutzim Cooperative farm villages in Israelkorma A major Indian cooking technique in which foods are

braised, usually in yogurt

kosher Foods prepared according to Jewish dietary laws

kulich A tall, cylindrical Russian yeast bread filled with fruits and nuts

lamb The meat of sheep less than one year old


Latin America The landmass that stretches southward from the Rio Grande to the tip of South America

leader A person who has influence over others

lean fish Fish that have very little fat in their flesh

leavening agent An ingredient that produces gases in batters and doughs, causing baked products

legumes Peas, beans, and lentilslifestyle The way a person usually liveslingonberry A tart, red berry used in Swedish desserts

luau Elaborate outdoor feast popular in the Hawaiian Islands

lutefisk A traditional Norwegian fish dish made from dried cod that have been soaked in a lye solution before cooking

macromineral A mineral needed in the diet in amounts of 100 or more milligrams each day

malnutrition A lack of the right proportions of nutrients over an extended period, which can be

manioc A starchy root plant eaten as a side dish and used in flour form in cooking and baking in South America

manners Social behaviorsmarbling Flecks of fat found throughout the lean muscles of

meatMarketing Advertising or promoting any product or service that's

to be sold in a market situation, that is with buyers and sellers operating under the forces of supply and demand

masala A mixture of spices used to make Indian curry

matzo Unleavened bread that is part of Jewish cuisine

mazza Arabian appetizersmeal manager Someone who uses resources to reach goals related

to preparing and serving food

meat The edible portion of mammalsmedical diet An eating plan prescribed by a physician to address

special needs of a person with a specific health problem


melons Classification of fruits, including cantaloupe, honeydew, and watermelon, that are in the gourd family and are large and juicy and have thick skins and many seeds

menu A list of the foods to be served at a meal

meringue Fluffy white mixture of beaten egg whites and sugar, which may be soft or hard

metabolism The chemical processes that take place in the cells after the body absorbs nutrients

mezedhes Greek appetizersmicroorganism A living substance so small it can be seen only under

a microscopemicrowave High-frequency energy wave used in microwave

ovens to cook foods quicklymilchig foods Dairy foods as described by Jewish dietary laws

milk solids Nonfat portion of milk, which contains most of the vitamins, minerals, proteins, and sugar found in milk

milkfat Fat portion of milkminestrone A popular Italian vegetable soup thick with pasta

mold Growth produced on damp or decaying organic matter or on living organisms

mole A complex sauce used in Mexican cuisine

mollusk Shellfish that has a soft body fully or partially covered by a hard shell

MyPyramid Food Guidance System A set of tools to help people make healthier food and activity choices using a science-based eating pattern that sorts foods of similar nutritive values into groups and subgroups and gives recommended daily intakes for each group

national brand A brand that is advertised and sold throughout the country

natural light Light that comes from the sunnew potatoes Potatoes that are harvested and sent directly to

marketnihon-cha Japanese term for green teasnoncrystalline candy Type of candy in which the sugar syrup is not allowed

to form crystals; candy may be chewy or brittle

nonstick finish Coating with nonstick properties used on some cookware and bakeware normal body functions


nouvelle cuisine A style of French cooking that emphasizes lightness and natural taste in foods

nutrient-dense food A food that provides fairly large amounts of vitamins and minerals compared to the number of calories it supplies

nutrition labeling A breakdown of how a food product fits in an average diet that appears on the product packaging

obesity A condition characterized by excessive deposits of body fat

okra Pod-shaped vegetable brought to the United States from Africa that is popular in the Deep South

omelet A beaten egg mixture that is cooked without stirring and served folded in half

open dating A system of putting dates on perishable and semiperishable foods to help consumers obtain products that are fresh and wholesome

open stock A way of purchasing tableware in which each piece is purchased individually

organic food A food produced without the use of synthetic fertilizers, pesticides, or growth stimulants

Outsourcing Hiring or subcontracting of other vendors or professionals to provide products or services for an event

Overhead Fixed business costs associated with running a business, such as expenditures for rent, utilities, equipment, and insurance

overweight A condition characterized in an adult by a body mass index of 25 to 29

paella A Spanish rice dish often containing chicken, shrimp, mussels, whitefish, peas, and rice and flavored with saffron, salt, pepper, and pimiento

pareve foods Foods that contain neither meat nor milk as described by Jewish dietary laws

Pareve A kosher term referring to food that contains no meat or dairy ingredients and so may be served with either meat or dairy dishes

paskha A rich cheesecake that is a popular Russian dessert


pasta A paste made from wheat flour that is dried in various shapes, such as macaroni and spaghetti

pasteurization Process by which milk and milk products are heated to destroy harmful bacteria

pastry Tender, flaky baked product containing flour, fat, water, and salt, which is used as the base for pies, tarts, and other desserts

pectin Carbohydrate found naturally in fruits that makes fruit juices jell

peer pressure Influence that comes from people in a person’s social group

Pennsylvania Dutch Group of German immigrants who settled in the southeast section of Pennsylvania

permanent emulsion Type of emulsion that will not separate on standing; type of emulsion that is formed when an emulsifying agent is added to a mixture of oil and a water-based liquid

pesticide An agent used to kill insects, weeds, and fungi that attack crops

phyllo A paper-thin pastry made with flour and water used to make many Greek desserts

pita bread Flat, round, hollow bread common to the cuisines of Africa and the Middle East

pitting Tiny indentations that mark the surface of some aluminum cookware due to a reaction with some foods and minerals

place setting A set of all the dinnerware or flatware pieces used by one person

plantain A green, starchy fruit that has a bland flavor and looks much like a large banana

pomes Classification of fruits, including apples and pears, that have a central, seed-containing core surrounded by a thick layer of flesh

porcelain enamel Glasslike material fused at very high temperatures to a base metal, such as the outer surfaces of cookware and bakeware

pork The meat of swinepot A two-handled cooking utensilPotentially Hazardous Foods Foods that require special attention because of the

danger of causing illness if improperly handled


potluck A shared meal to which each person or family brings food for the whole group to eat

poultry Any domesticated birdprecycling Thinking about how packaging materials can be

reused or recycled before buying a product

Prepping Washing, cleaning, gutting, cutting, peeling, and chopping ingredients before they're ready to be used in a recipe or served to a guest

prepreparation Any step done in advance to save time when getting a meal ready

pressure saucepan Saucepan that cooks foods more quickly than a conventional pan because as pressure is increased, temperature also increases

Price Sensitivity The extent to which price is an important criterion in your customer's decision-making process

process cheese One of several types of products, including pasteurized process cheese, pasteurized process cheese food, pasteurized process cheese spread, coldpack cheese, and coldpack cheese food, made from various cheeses

processed food A food that has undergone some preparation procedure, such as canning, freezing, drying, cooking, or fortification

processing time The amount of time canned goods remain under heat (or under heat and pressure) in a canner

produce Fresh fruits and vegetablesprovincial cuisine The style of French cooking practiced by most French

families using locally grown foods and simple cooking methods

pudding basin A deep, thick-rimmed bowl used to steam British puddings

Quantitative Data Data that can be counted or measured in numbers

quiche A French custard tart served in many variations as an appetizer and a main dish

quick-freezing Process of subjecting foods to extremely low temperatures for a short time and then maintaining them at a normal freezing temperature


raw pack Process of packing cold, raw vegetables in canning jars and covering them with boiling water or syrup

recipe Instructions for preparing a particular food

Recommended Dietary Allowance (RDA) An average daily dietary intake level, based on an Estimated Average Requirement, that meets the nutrient needs of nearly all healthy people in a group

recycling Processing a material so it can be used again

reference A person an employer can call to ask about a job applicant’s capabilities as a worker

refined Term used to refer to cereal products made from grain that has had the bran and germ removed during processing and contains only the endosperm

reservation An arrangement made with a restaurant to hold a table for a guest on a given date at a given time

retail cut A smaller cut of meat taken from a larger wholesale cut and sold to consumers in retail stores

retort packaging A commercial method of packaging food in which food is sealed in a foil pouch and then sterilized in a steam-pressure vessel known as a retort

ripened cheese Cheese in which controlled amounts of bacteria, mold, yeast, or enzymes were added and that was stored for a certain period at controlled temperatures

risotto An Italian rice dish made with butter, chopped onion, stock or wine, and Parmesan cheese

roux Cooked paste of fat and flour used as the thickening agent in many sauces and gravies

RSVP Letters often included on an invitation that stand for a French phrase meaning please respond

Russian (continental) service Style of meal service in which no food is placed on the table; servants do all the serving and clearing

salad Combination of raw and/or cooked ingredients, usually served cold with a dressing

sangria A Spanish punch made with red wine, fruit juice, and sparkling water


sanitation Maintaining clean conditions to prevent disease and promote good health

saucepan A one-handled cooking utensilsauerkraut Fermented or pickled cabbagesauna A steam bath in which water is poured on hot stones

to create steamschi Russian cabbage soupscorching Burning that results in a color changescum Solid layer made up of milk solids and some fat that

often forms on the surface of milk during heating

semiprepared food Convenience food that still needs to have some service performed

serrated blade A sawtooth edge on a knifeService Charge An additional cost tacked on to a bill to cover gratuity

or other expensesservice contract An insurance policy for a major appliance that can be

purchased from an appliance dealer to cover the cost of repairs for a period after the warranty on the appliance has expired

shelf life The amount of time a food can be stored and remain wholesome

shellfish Fish that have shells instead of backbones

shohet A licensed slaughterer who butchers animals and fowl following methods described in Jewish dietary laws

shortened cake Cake made with fatsiesta A rest period that usually follows the midday meal in

Mexicoslurry A liquid mixture of milk and flour blended until

smooth, which is used as a thickening agent in sauces and gravies

smörgåsbord A Swedish buffet that includes a wide variety of hot and cold dishes

Soft Costs Variable costs, which include supervising, staff tips, and profit

Sole Proprietorship An extremely flexible business structure with a single person as its head

soufflé Fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded

soul food A cuisine developed in the Southern United States that combines food customs of African slaves with food customs of Native Americans and European sharecroppers


sourdough A dough containing active yeast plants that is used as a leavening agent

Sous Chef The next in command after the executive chef

soybean A legume with seeds that are rich in protein and oil, which is used in many different forms in Japanese and Chinese cooking

spice A dried root, stem, or seed of a plant grown mainly in the tropics and used to season food

springform pan A round pan with a removable bottom that is held together by means of a spring or latch on the side of the pan

standing time The time during which foods finish cooking by internal heat after being removed from a microwave oven

starch Complex carbohydrates stored in plants

stemware Glassware with three distinct parts: a bowl, a stem, and a base

stock soup Soup made with a rich-flavored liquid in which meat, poultry, or fish; vegetables; and seasonings have been cooked

stockinette A cloth cover for a rolling pin used to keep dough from sticking to the rolling pin

store brand A brand sold only by a store or chain of stores

stress Mental tension caused by changeSubcontracting The hiring of a third party to provide services or

products for a clientsugar syrup A mixture of sugar and liquid that is cooked to a thick

consistencysukiyaki A popular Japanese dish made of thinly sliced meat,

bean curd, and vegetables cooked in a sauce

sulfuring Antidarkening treatment used on some fruits before they are dried

syneresis Leakage of liquid from a geltable appointments All the items needed at the table to serve and eat a

mealtable d’hôte Type of menu in which one price is given for an entire

mealtable linens Table coverings and napkinsTablescape the functional meaning of tablescape in the catering,

entertaining, and decorating industries refers to all of the decorating elements that you amass on your table to create a vignette


Tasting A meeting with clients or prospective clients in which menu items are showcased for sampling

Tableware Anything that goes on the table when setting it, including glassware, serveware, and flatware

tandoori A simple Indian cooking technique, which requires a clay oven called a tandoor

tang Prong that attaches a knife blade to the handle

tapas Spanish appetizerstaste buds Flavor sensors covering the surface of the tongue

taverna A Greek cafe that serves as a public meeting place in small communities

tea Leaves of a tropical evergreen or bush used to make a beverage, which is also called tea

technology The use of knowledge to develop improved methods for doing tasks

teff A milletlike grain grown only in Africa and the Middle East

temporary emulsion Type of emulsion that forms when oil and a water-based liquid are agitated but breaks when the agitation stops

time-work schedule A written plan listing actual times for doing specific tasks to prepare a meal or food product

tip Sum of money given to a waiter in a restaurant for service rendered

tofu A mild-flavored, custardlike cake made from soybeans

Tolerable Upper Intake Level (UL) The highest level of daily intake of a nutrient that is unlikely to pose risks of adverse health effects

tortilla Flat, unleavened bread made from cornmeal and water used to make many Mexican dishes

toxin Poisontropical fruits Classification of fruits, including avocados, bananas,

and pineapples, that are grown in warm climates and are considered to be somewhat exotic

tumbler A piece of glassware without a stemultra-high temperature (UHT) processing A preservation method that uses higher temperatures

than regular pasteurization to increase the shelf life of foods like milk

underripe fruit Fruit that has reached full size but has yet to ripen


underweight A condition characterized by a body mass index of less than 18

unit pricing A listing of a product’s cost per standard unit, weight, or measure

United States Department of Agriculture (USDA) The federal agency that enforces standards for the quality and wholesomeness of meat, poultry, and eggs sold across state lines

universal design Features of rooms, furnishings, and equipment that are usable by as many people as possible

universal product code (UPC) A series of lines, bars, and numbers that appears on the package of a food or nonfood item

unripened cheese Cheese that is prepared for marketing as soon as the whey has been removed without being allowed to ripen or age

unshortened cake Cake made without fatUp-Sell To upgrade or add on options that increase the value

of a product or service and allow the caterer to charge a premium

variety meats Edible parts of animals other than muscle, such as liver, heart, and tongue

veal The meat of cattle less than three months of age

Vegan A person who abstains from consuming or using animal products of any kind

vegetarian diet A diet that is built partially or completely on fruits, vegetables, and other plant foods

Vegetarian A person who relies on a non-meat diet; the diet may or may not include animal products such as dairy and/or eggs

waist-to-hip ratio A mathematical relationship used to evaluate body shape that is calculated by dividing a person’s waist measurement by his or her hip measurement

warranty A seller’s promise that a product will perform as specified or will be free from defects

wat A spicy sauce or stew that is part of Ethiopian cuisine

watt A unit of power; the cooking power of microwave ovens is measured and expressed in watts


wave pattern The repeated cycle in which energy in a microwave oven is emitted by the magnetron

weeping Layer of moisture that sometimes forms between a meringue and a filling

weight management Using resources like food choices and physical activity to reach and/or maintain a healthy weight

wellness A state of being in overall good physical, mental, and social health

whey Liquid part of coagulated milkwhisk A mixing tool made of loops of wire attached to a

handle used to incorporate air into foods and to keep sauces from lumping

white sauce A starch-thickened milk product used as a base for other sauces and as a component

whole grain Term used to refer to cereal products made from grain that contains all three parts of the kernel—bran, germ, and endosperm

wholesale cut Large cut of meat shipped to a retail grocery store or meat market

work center Section in a kitchen that has been designed around a specific activity or activities

work simplification Act of performing tasks in the simplest way possible in order to conserve time and energy

work triangle Imaginary triangle formed by the focal points of the three major work centers found in a kitchen

yam Dark orange tuber with moist flesh often confused with a sweet potato

yeast Microscopic fungus that can cause fermentation in preserved foods resulting in spoilage

yield The average amount or number of servings a given recipe will produce


Foods


Foods

Foods

H22


1 Semester

[Course Fees]

5

[Elective Required]

Active

Family ＆ Consumer Science76f1988c-4f87-4b7c-8de0-7a854aef5f88

9/1/1997

[Expiration Date]

[NCAA]

[Hear]

Practical Experiences; Electives

Blank - Regular

0900 - Family & Consumer Education

Family and Consumer Education



Documents

Foods Catalog... · Web viewPathways are sub-groupings of occupations/career specialties used as an organizing tool for curriculum design and instruction. Occupations/career specialties