Culinary Arts II Final Review
To help you prepare for the Culinary Arts II final Exam, here are the units we covered: vegetarianism, rice and spices, salads, cream soup, casseroles, yeast bread, pastries. We used all or parts of the following chapters of Food for Today in order to cover the material: 7, 15, 24, 25, 27, 28, 32, 33, 40, 41, 42, 43, 44, 45, 47.
Labs included: tofu and dips, high protein snacks, vegetarian main dishes, rice dish, spice cookies, salad and cream soups, casseroles, pizza, bread in a bag, pretzels, cinnamon rolls, pie crust, cream pie and meringues, profiteroles from pate choux dough
(Plus you helped with staff meals/treats and the Big Read opener)
We also learned about different countries and cultures during our studies and refined our work in the labs and worked with others in a variety of groupings.
Look at the “terms” listed at the beginning of the chapters listed, above. You should be able to define those terms that deal with the topics we covered.
Here are a few things to be sure you know about the units we covered---
Vegetarians: Types, nutrients the need to worry about and how they get those through the foods they eat, complete and incomplete proteins, complementary foods--define and give examples, Soy product names, benefits of soy, Fats—HDL and LDL and what is the difference/benefits, what are amino acids
Rice: Types of rices and their uses, how to cook rice, products from different countries using rice, difference between whole grains and processed grains and nutrition, amylase and amylo pectin amounts in different types of rice, benefits and reasons to become a vegetarian
Spice information: how to use them, when to use them, how to store, difference between and herb and a spice
Salads: Types, what keeps a jello salad from setting? How do you clean iceburg lettuce?
Cream soups: How to make them and nutrients
Casseroles: parts of a casserole, origin, how to make
Yeast breads: functions of ingredients, Temperature for water, how to make them, yeast—what is it and how do you activate—different types, pizza dough—how to make, what is a typical pizza dough, difference between a sweet and a regular yeast dough, how to tell when yeast bread is done, characteristics of high quality yeast breads
Pastries: difference between a pie crust and a pate choux dough, éclairs, cream puffs, profiteroles, popovers, what are their leaveners? What are their ratios of liquid to dry ingredients? How to make a pastry dough, how to make a cream pie, how to make a meringue, what is baking blind, tempering, quiche, difference between one and two crust pies, characteristics of high quality pastries
Know how to interpret a recipe---cutting a recipe or increasing, yields, reading directions, conversion factors, tools for measuring, function of tools
To help you prepare for the Culinary Arts II final Exam, here are the units we covered: vegetarianism, rice and spices, salads, cream soup, casseroles, yeast bread, pastries. We used all or parts of the following chapters of Food for Today in order to cover the material: 7, 15, 24, 25, 27, 28, 32, 33, 40, 41, 42, 43, 44, 45, 47.
Labs included: tofu and dips, high protein snacks, vegetarian main dishes, rice dish, spice cookies, salad and cream soups, casseroles, pizza, bread in a bag, pretzels, cinnamon rolls, pie crust, cream pie and meringues, profiteroles from pate choux dough
(Plus you helped with staff meals/treats and the Big Read opener)
We also learned about different countries and cultures during our studies and refined our work in the labs and worked with others in a variety of groupings.
Look at the “terms” listed at the beginning of the chapters listed, above. You should be able to define those terms that deal with the topics we covered.
Here are a few things to be sure you know about the units we covered---
Vegetarians: Types, nutrients the need to worry about and how they get those through the foods they eat, complete and incomplete proteins, complementary foods--define and give examples, Soy product names, benefits of soy, Fats—HDL and LDL and what is the difference/benefits, what are amino acids
Rice: Types of rices and their uses, how to cook rice, products from different countries using rice, difference between whole grains and processed grains and nutrition, amylase and amylo pectin amounts in different types of rice, benefits and reasons to become a vegetarian
Spice information: how to use them, when to use them, how to store, difference between and herb and a spice
Salads: Types, what keeps a jello salad from setting? How do you clean iceburg lettuce?
Cream soups: How to make them and nutrients
Casseroles: parts of a casserole, origin, how to make
Yeast breads: functions of ingredients, Temperature for water, how to make them, yeast—what is it and how do you activate—different types, pizza dough—how to make, what is a typical pizza dough, difference between a sweet and a regular yeast dough, how to tell when yeast bread is done, characteristics of high quality yeast breads
Pastries: difference between a pie crust and a pate choux dough, éclairs, cream puffs, profiteroles, popovers, what are their leaveners? What are their ratios of liquid to dry ingredients? How to make a pastry dough, how to make a cream pie, how to make a meringue, what is baking blind, tempering, quiche, difference between one and two crust pies, characteristics of high quality pastries
Know how to interpret a recipe---cutting a recipe or increasing, yields, reading directions, conversion factors, tools for measuring, function of tools