Foods II Final Review
*Be sure you can find the following information in your notes, or write in the correct information.*
4.00 Demonstrate specialty food preparation skills. Knife skills and garnishing.10%
Knife Skills:
A.Parts/quality of a knife
1. tang
2. handle
3. blade
4. bolster
5. rivets
B. Types of knives
1. Chef’s
2. Boning/filet
3. Slicer
4. Paring
5. Utility
C. Skills/cuts
1. Grip/control
2. Types of cuts
a. mincing
b. dicing
c. cubing
d. slicing
e. chopping
f. julienne
D. Sanitizing
E. Storing knives
F. Safety
G. Sharpening
Garnishes:
A. Tools and applications
1. Channel knife
2. Decorating spatula
3. Fluting knife
4. Melon baller
5. Paring Knife
6. Vegetable peeler
7. Zester
8. Pastry bag and tips
B. Use
1. Color
2. Cost
3. Visual appeal
4. Appropriateness
5. Plate painting
6. Trends
Where is this information?:
5.00 Analyze preparation and service of yeast breads. 15%
Prepare yeast breads
A. Ingredients
1. Flour
2. Liquids
3. Fat
4. Eggs
5. Sugar
6. Salt
7. Yeast
8. Other ingredients
B. Leavening agents
1. Steam
2. Yeast
3. Baking soda
4. Baking powder
C. Food science principles
1. Kneading
2. Fermentation
3. Punching the dough
4. Shaping
5. Baking
6. Characteristics of yeast bread
D. Methods and principles
1. Cool rise dough
2. Refrigerator dough
3. Freezer dough
4. Bread machine
5. Microwaving dough
6. Batter method
7. Mixer method
8.One-rise method
9.Traditional method
E. Evaluate
1. Sensory
2. Cultural influences history
3. Trends and new products
Adapt recipes and products
A. Nutritional value
1. Fat
2. Sugar
3. Fiber
4. Protein
5. Starch
B. Substitutions/variations
1. Eggs/egg products
2. Sugar/sugar substitutes
3. Flour
Where is this information?:
6.00 Analyze preparation and service of cakes, fillings, and frostings.15%
Prepare
A. Cake types
1. Shortened
2. Unshortened
3. Chiffons
B. Preparation
1. Panning
2. Scaling batter
3. Mixings
4. Baking
C. Filling and frostings
1. Types
a. Cooked
b. Uncooked
c. Fillings
2. Decorating
a. Equipment
b. Techniques
D. Storage and holding
1. Methods
- Food safety issues
3. Packaging
4. Cutting methods
E. Product evaluation
1. Sensory
2. Cost
3.Time-saving techniques
Adapt recipes and products
A. Substitutions
B. Equivalents measurements
C. Asses nutritional value
1. Calories
2. Fat
3. Sugar
Where is this information?:
12.00 Analyze a product for a live entrepreneurial project/13.00 Implement a food-related live project within the classroom for a target audience.30%
Project resources and concerns
A. Resources
- Facilities
- Time
- Skill levels
B. Concerns
Set goals
A. Product development steps
1. Opportunity recognition
a. Niche in market
b. Skills
2. Concept investigation
a. Feasibility study
b. Product mix
3. Designing
4. Prototype building
5. Establish standards
Plan project (business plan)
A. Purpose and use
B. Marketing
1. Strategies
2. Trends in industry
3. Target market
a. Demographics
b. Customer profile
4. Promotions (5 Cs)
5. Pricing
6. Competition
a. Pricing
b. Market share
7. Distribution
a. Place
b. Packaging
c. Labeling
B. Operations
1. Laws and regulations
a. School
b. County
c. State
2. Organization structure
a. Job descriptions
b. Chart
3. Customer service issues
4. Schedule
5. Purchasing and inventory control
6. Quality control
7. Sales quotas
C. Financials
1. Sales projections
2. Pricing
a. Fixed costs
b. Variable costs
c. Liabilities
d. Odd/even pricing
e. Markup
(1) cost + markup = price
3. Break even point
4. Cash-flow statement
5. Balance sheet
6. Income statement
Evaluate the project
A. Standards
B. Marketing
C. Operations
D. Financials
Educational opportunities
A. Career opportunities
B. Training programs
C. Development and use of portfolio
1. Purpose
2. Format
3. Appropriate contents
4. Evaluation
______
Where is this information?
1.00 Evaluate causes of foodborne illness.9% ServSafe Chap 1-4
2.00 Evaluate causes of foodborne illness.15% ServSafe Chap 5-9
3.00 Summarize sanitation, pest management, and principles of the food service inspection process.6% ServSafe Chap 10-13
**All ServSafe powerpoints are on the P:// drive. Click on the folder ‘TEAGUE’ then ‘Foods II’ all powerpoints are listed by corresponding chapter.**