Foods II
Class
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Sheila Weidner
Lessons
Here is the class outline:
1. 1.01 Understand food safety issues. |
2. 1.02 Foodborne contaminates
Feb 2
Foodborne contaminates and allergens |
3. 1.03 Food handlers' responsibilities
Feb 4
preventing food contamination |
4. 2.01 Understand Hazards in the Flow of Food
Feb 9
Students will learn how using different types of thermometers will help keep foods safe with time-temperature control in the flow of foods. |
5. 2.02 Understand procedures in purchasing,receiving, and storage of foodpurchasing, receiving and storage - chapter 5 |
6. 2.03 Understand safety procedures involved in food prepprocedures - food prep- chapter 6 |
7. 2.04 Understand rules for holding & serving food.Service - chapter 7 |
8. 2.05 Understand food safety management systemsFood safety management systems - chapter 8 |
9. 3.01 Understand safe facilities, pest management and sanitationSafe facilities and pest management - chapter 9 |
10. 3.02 Understand cleaning and sanitizing guidelines - food service & equipmentCleaning and sanitizing - chapter 10 |
11. 6.00 Yeast BreadsWe will be learning about how to make yeast breads and different types of yeast breads |
12. 5.01 Apply knife skills commonly used in food preparation.Students will learn different types of knives and knife cuts in order to apply skills to produce garnishes. |
13. 7.01 Apply procedures to prepare cakes, fillings, and frostings.Students learn about different types of cakes and how to prepare them along with different types of frostings. |
14. 4.01 Understand opportunity.Understand opportunity for entrepreneurs. |