Paramus High School

Paramus, New Jersey

CURRICULUM OUTLINE

Department: Creative Arts

Course: International Foods A CA 405

Level: Grades 9, 10, 11, and 12

This segment of the creative arts curriculum fulfills the following NJCCC Standards for Cross Content/Workplace readiness: 1,2,3 and 4

I.Course Description:

Travel around the world with us and stop off in Italy, France and China. In each country, we’ll study and compare cultures, traditions, geography and recipes known to each cuisine. Enjoy the fun of cooking in a group and preparing well-known foods such as omelets, crepes, lasagna, fried rice, pizza, egg rolls and more.

II.Course Objectives

A.To reinforce the application of safety, sanitation, management and consumer education principles.

B.To make the students aware of the historical process within the country which resulted in the present regional patterns of cooking.

C.To reinforce terminology learned from other departments.

D.To develop an awareness that American cooking terms and methods originated in Europe.

E.To understand the influence of geographical and environmental factors upon a nation’s dietary patterns.

F.To broaden the student’s understanding of foreign cooking terms and application of techniques.

G. To begin to develop an awareness of the importance of a sensitive and educated palate.

H.To develop skill in the preparation of various dishes indigenous to the country.

I.To develop an awareness of how modern technology has improved classical cooking equipment.

J.To encourage the student to compare the caloric content of basic cookery with European cuisine.

  1. Major Concepts and Topics:

This segment of the creative arts curriculum fulfills the following NJCCC Standards for Cross Content/Workplace readiness: 1,2,3 and 4

A.Safety

1.Appliances

a.Electrical

b.Pots and pans

c.Kitchen equipment

d.Ranges

2.Fires

a.Types

1.Electrical

2.Paper, cloth

3.Oil, fat

b.Treatment

1.Fire extinguisher

2.Baking soda

3.Fire blanket

3.Poisons

a.Types

b.Storage

  1. Burns

a. Precautions

b. Treatments

  1. Cuts

a. Prevention

  1. Treatment

B.Measuring

  1. Types
  2. Dry
  3. Liquid
  4. Equipment

a. Liquid

b. Dry

c. Measuring spoons

  1. Procedures and rules

3. Abbreviations

a. Cupe.teaspoon

b. Pintf.tablespoon

c. Quartg.pound

d. Ounceh.few grains

4.Equivalents

C.Lab Procedures

1.Evaluation

2.Planning Sheet

  1. Job assignments

4. Organization of work within student kitchens

a. Responsibilitiesof assigned tasks

b. Organization of clean up

5. Food Preparation Techniques

a.Understanding recipe terms

b.Measuring accurately

c.Using small and large equipment

d. Specific food handling problems

1.Refrigerate

2. Spoiling

6. Etiquette

a.Table setting

b.Dining behavior

1. Manners

2.Eating special or unusual foods

  1. Eating as a group

7.Management of Foods Work

a. Organization of laboratory units

b.Organization of work within student units

1.Responsibilities of assigned tasks

2.Organization of clean up

a. Wash

b. Dry

c. Clean counters and range

D.Your Food Habits

1.Why do you eat?

a.Survival

b.Security

c.Sense of belonging

d.Self esteem

e.Aesthetic appreciation

  1. Adventure
  1. How did Food Customs originate?

a. Geographic location

1. Climate

2. Kind of land

b. Superstitions

c. Religious belief

1.Buddhism

2.Hinduism

3.Islam

d. Judaism

e. Christianity

f. Social activities

g. Economy

h. Foreign influence

i. Technological advances

  1. What Influences Your Food Choices?

a. Family customs

b. Flavor

c. Values

d. Emotions

e. Advertising

f.New food trends

E.France

1.Introduction

a.Map

1.Bordering countries

2.Surrounding waters

b.Provinces

1.Name each

2.Products known to each

c. Simple common customs

  1. French cooking and food terms

2.Types of French Cooking

a.Classical

b.Provincial

  1. Nouvelle

3.Characteristics of French Foods

1. Cheeses

a.What cheese does you serve/when?

b.Cheese sampling with crackers

2. Stock

a.Preparation

b.Sauces made from stock

1.Roux

2.Volute

3.Béarnaise

4.Mornoy

5.Hollandaise

6.Béchamel

7. Prepare sauces when needed for meal

c.Wines

1.Grown throughout country

2.White - fish, shellfish

3.Red - meat, cheese dishes

4.Sweet white wine dessert, fruit, ice cream

5.Rose -fish/meat, game or foul

d.Vegetables

1.Braised

2. Fresh

e.Salad

1.Dressing

f. Dessert

•Daily - fruit and cheese

•Special mousse, tart, torte

g. Meats

  • Beef
  • Veal
  • Pork
  • Fish

4.Foods Prepared & Eaten

a.Hourdovors

1. Quiche

b. Soups

1. Onion

2. Country-style vegetable soup

c.Main dishes

1. Omelets

2. Beef burgundy

3. Chicken cordon blue

4.Pork chops in apple cider

d. Crepes

1. Plain

2. Dessert

a.Crepe suzette

3.Main dish

  1. Chicken and broccoli

e. Desserts

1.Mousse

2.Éclairs

3.Raspberry torte

F.Italy

1. Introduction

a.Map

b.Regions

1. North

2.South

c.Simple common customs

d. Italian cooking and food terms

2. Characteristics of Italian Foods

a. Cheese

b.Spices

3.Beverages

a. Espresso

b. Cappuccino

  1. Wine
  2. Pasta

1. Types

  1. How served

e. Fish

1. Types

2. How served

f. Meats

1.Sausage

2.Beef

3.Veal

4.Poultry

g.Vegetables

1.Tomatoes

2.Eggplant

3.Zucchini

4. Greens

5. Artichokes

4.Foods Eaten & Prepared

a.Appetizer

1.Antipasti platter

b.Pizza

c.Soups

1.Minestrone

2. Lentil

d. Chi. main dishes - pasta

1.Lasagna

2.Spaghetti, meatballs, Bolognese sauce

3.Fettuccine

4.Manicotti/cannelloni

5.Tortellini primavera

e. Main dishes –meats

1. Chicken cacciatore

2.Briscoe

f.Vegetables

1. Eggplant ptarmigan

2. Stuffed artichoke

3. Zucchini fritter

g. Desserts

1.Biscuit tortoise

  1. Italian cream puffs

G.Chinese Cooking

1.Introduction

a.Map

b.Major styles of cooking

1. Mandarin- north

2. Cantonese - southern seaport

3. Szechwan- central plains

4.Shanghai- east seaport

2.Chinese cooking utensils

a. Wok

b. Steamer

c.Chop sticks

3. Chinese basic ingredients

a. Broth

b. Oil

1. Peanut

c.Cornstarch

4.Vegetables

a.Bamboo shoots

b.Bean curd

c.Bean sprouts

d. Mustard cabbage

e. Garlic

f. Fresh ginger root

g.Chinese dried black mushrooms

h.Mushrooms

i.Scallions

j.Snow pea pods

k.Book Choy

1.Sin Choy

m.Water chestnuts

  1. Rice
  1. Meat, Fish, Poultry

a. Beef

b. Pork

c. Chicken

d. Fish

e. Shellfish and mollusks

5. Other Ingredients, Seasonings and Sauces

  1. Black bean sauce
  2. Five spice powder
  3. Housing sauce
  4. Leeches
  5. Nuts
  6. Oyster sauce
  7. Soy sauce

6.Cooking Methods

a.Stir fry

b.Steam

c.Deep frying

8.Methods of Cutting

a.Straight slicing

b.Diagonal slicing

c.Roll slicing

d.Shedding

e.Cutting

f.Mincing

9.Beverage

  1. Tea

10. Foods prepared and eaten (Varies depending on class)

a. Appetizer

1.Fried wontons

2.Shrimp toast

b.Soup

1.Egg drop soup

2.Wonton soup

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c.Main Dishes

1 chicken breast and broccoli

2.Beef lo mien

3.Sweet and sour chicken

4.Pork (chicken) fried rice

5.Pepper steak

  1. Moo shun pork

Desserts

1.Almond cookies

2.Baked custard

3.Fruit salad

IV.Student Skill Objective (Upon completion of this course, a student should be able to:)

This segment of the creative arts curriculum fulfills the following NJCCC Standards for Cross Content/Workplace readiness: 1,2,3 and 4

A.Demonstrate:

1.Measuring techniques

2.Food handling techniques

3.Food preparation techniques known to each country

4.Safety practices

5.Efficient work habits

By completing each of the following foods for each

Country. (Foods prepared will vary based on season,

Class size and preferences.)

a.Appetizers

b.Main dishes

c.Side dishes

d.Desserts

B.Increase their vocabulary with cooking terms related

To each country:

1.France

2.Italy

3. China

C..Serve Foreign Foods in an Acceptable, Attractive Style

D.Carry -out 3 Important, Efficient steps for Washing

Dishes:

1.Wash/clean

2.Rinse

3.Dry

E.Demonstrate ability to Use Large & Small Appliances

And Basic Kitchen Equipment Properly & Safely:

1.Wok

2.Cleaver

3.Crepe maker

4.Skillet

5.Strainer/steamer

F.List each Country with Regions or Provinces and Cooking Types Known to Each Country.

G. Locate All Countries on Map and be Familiar With

Bordering Countries and Waterways Near Each:

1.France

2.Italy

3.China

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H.Name Foods Commonly Known to Each Country.

I.Select a Recipe for Each Country that is Appropriate for Class Use.

J.Achieve a Deeper Understanding and Appreciation of Other Peoples in the World, their Customs and Food Habits.

V.Evaluation:

A.Student progress will be based on individual progress. Instruction will be given to while class, small groups or individuals, depending on progress of students. Demonstrations are given when needed. All work is graded on neatness, accuracy, performance and completion.

B.Folder Check

1.Recipes

2.Study Guides

3.Maps

4.Vocabulary Sheets

C.Worksheets

1.Filmstrip

2.Reading

3.Vocabulary

D.Quizzes

1.Safety

  1. Measurements & Equivalents
  2. France

a. Unit test

b.Vocabulary

4.Italy

a.Unit test

b.Vocabulary

5.China

a.Unit test

E. Lab Sheets

1. Neat

2.Accurate

3.Completed before cooking

  1. Follow assigned jobs

F. Observation of Students

1.Attitude

2.Industry

3.Seriousness of purpose

G.Critical Thinking Skills

H.Group Cohesiveness

I.Sanitary & Safety Kitchen Procedures

J.Interest

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VI.Suggested Materials

A.Textbooks

1.Food for Today

Kowalski

Alice Orphans Kapon

Chas. A. Bennett Co, Inc.

B.Cookbooks

1.Italian cookbooks

2.French cookbooks

3.Chinese cookbooks

C.Magazines

1.Gourmet

2.Food and Wine

3.Bon Appetite

D.Filmstrips & Films

1.Foods Around the World AV Combo 1—063

2.French Cookery AV Combo 951

3.Provincial French Cuisine AV Combo 94~3

4.Italian Food Origins & Preparation AV Combo 667

5.Italian Cuisine AV Combo 1021

6.Chinese Cooking AV Combo 950

7.Chinese Ethnic Cooking AV Combo 666

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