FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

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Presentation transcript:

FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II Breakfast Breads, Cereals, and Meats Eggs BASIC COOKING PRINCIPLES Reductions and Glazes Hors d’oeuvres Stocks, Sauces and Soups Sandwiches Vocabulary: Roux Hors d’oeuvres Poaching Canapés Mirepoix Sock Blanching Purees Béchamel Consommé Bisques Essential Understandings: Connections to State Standards: Connecticut Career & Technical Education Performance Standards & Competencies, 2011 Edition L. Food Preparation: Demonstrate preparation for all menu categories to produce a variety of food products. 38. Describe and demonstrate the process for preparing various stocks, soups, and sauces. 41. Describe and demonstrate the process for preparing sandwiches, canapés, and appetizers.