Basic Civil Engineering notes on Transportation Engineering, Modes of Transpo...
CTSO Rotation
1. CTSO Rotation Day 1
Complete Amuse Bouche and fill out Rotation Log
As a group, decide on one CTSO competition area to practice for the week.
Read through the recipe and/or instructions for the competition you have selected.
If your competition does not include a specific recipe, find a suitable recipe.
Read through the CCAP, FCCLA, or SkillsUSA criteria for your CTSO competition area.
(Note: you will be quizzed on this)
Define new or unfamiliar terminology.
Read tips and recommendations for your competition.
Review unfamiliar cooking or food preparation techniques.
Complete a time line for each lab day (see the CCAP Sample Time Line). Be sure to
manage time in order to complete each day’s tasks.
Complete work-plan: Assign duties for each student. Note: All students must work
together and be on task at all times.
Submit timeline and work-plan to teacher for approval.
Check with manager to see if all needed ingredients are available. If all ingredients
are not available, find a suitable replacement for that recipe or choose a new recipe.
If you do need additional materials, check with Ms. Quattro to see if she is placing a
food order and if your ingredients can be added.
Time permitting, begin Mise En Place (must seek teacher approval of work
completed before beginning Mise en Place).
Closure Activity
3. Competition Practice Day 2:
• Complete Amuse Bouche and fill out Rotation Log.
• Read over your objectives and announcements. Be
prepared to share both with the class when called on.
• Review time-line and work plan.
• Prepare to cook (chef jacket, restrain hair, wash hands)
• Mise En Place
• Execute Plan
• If applicable, plate samples for class.
• Clean up
• Closure
Be sure to manage your time efficiently!
4. Competition Practice Day 3:
• Complete Amuse Bouche and fill out Rotation Log.
• Read over your objectives and announcements. Be
prepared to share both with the class when called on.
• Review time-line and work plan.
• Prepare to cook (chef jacket, restrain hair, wash hands)
• Mise En Place
• Execute Plan
• If applicable, plate samples for class.
• Clean up
• Closure
Be sure to manage your time efficiently!
5. Competition Practice Day 4
• Complete Amuse Bouche and Rotation Log.
• Complete Group, Self and Product Evaluations
• If applicable, plate samples for class.
• View My Plate and/or Food Truck
Presentations. (Participation points)
• Turn in time line, work plan, and evaluation
sheet.
• Closure
7. CCAP Salad: Objectives and Standards
Addressed
Students will be able to:
• Implement and practice Mise en Place.
• Identify and demonstrate standardized knife cuts.
• Demonstrate Garde Manger fundamentals in preparing salads and dressings.
• Demonstrate food presentation techniques.
6.0 APPLY FOOD PREPARATION TECHNIQUES
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place
6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling,
griddling, sautéing, frying, braising, stewing, poaching, and steaming
6.4
Maintain appropriate temperature and placement of products in refrigeration equipment
6.5 Demonstrate food presentation techniques
9.0 GARDE MANGER
9.1 Identify tools and equipment used in garde manger practices
9.2 Demonstrate basic garnish techniques
Demonstrate fundamental skills in preparing cold items, e.g., soups, salads, sauces, dressings,
9.3 marinades, relishes, sandwiches, canapés, and hors d oeuvres
9.4 Identify food presentation techniques, i.e., platters, bowls, and plates
9. French Omelet: Objectives and
Standards Addressed
Students will be able to:
• Implement and practice Mise en Place.
• Demonstrate correct cooking methods.
• Prepare a french omelet according to industry standards.
• Demonstrate food presentation techniques.
6.0 APPLY FOOD PREPARATION TECHNIQUES
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place
6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling,
griddling, sautéing, frying, braising, stewing, poaching, and steaming
6.4
Maintain appropriate temperature and placement of products in refrigeration equipment
6.5 Demonstrate food presentation techniques
11. CCAP Tourne Potatoes: Objectives and
Standards Addressed
Students will be able to:
• Identify and demonstrate standardized tourne knife cut.
• Par-boil and saute potatoes.
• Demonstrate guidelines for using seasonings.
6.0 APPLY FOOD PREPARATION TECHNIQUES
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place
6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling,
griddling, sautéing, frying, braising, stewing, poaching, and steaming
6.4
Maintain appropriate temperature and placement of products in refrigeration equipment
6.5 Demonstrate food presentation techniques
12. Supreme Poulet Chasseur avec Pommes Chateau
http://www.ccapinc.org/pdfs/competition/2012-2013-Final-Competition-Recipes.pdf
13. Hunter Chicken with Sauteed Tourneed Potatoes : Objectives
and Standards Addressed
Students will be able to:
• Demonstrate tourne knife cut.
• Define implement and practice Mise en Place.
• Combine flavors and textures to create an appealing dish.
• Correctly season dish.
• Demonstrate correct cooking methods.
• Demonstrate food presentation techniques.
6.0 APPLY FOOD PREPARATION TECHNIQUES
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place
6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling,
griddling, sautéing, frying, braising, stewing, poaching, and steaming
6.4
Maintain appropriate temperature and placement of products in refrigeration equipment
6.5 Demonstrate food presentation techniques
15. Crepes w/ Pastry Crème and Chocolate
Sauce: Objectives and Standards
Students will be able to:
Addressed
Read, follow, and execute recipes.
Demonstrate proper scaling and measurement techniques.
Demonstrate mixing and cooking methods: mix, blend, temper, and cook.
Appropriately use heat to create the correct consistency and texture for each recipe
of the dish
Plate food according to food presentation guidelines.
3.0 INTERPRET RECIPES
3.1 Read, follow, and execute a recipe
3.2 Perform calculations for recipe conversions
3.3 Demonstrate proper scaling and measurement techniques
3.4 Identify different mixing and cooking methods, e.g., stir, mix, blend, and roasting
3.5 Identify basic menu planning and truth in menu principles
6.0 APPLY FOOD PREPARATION TECHNIQUES
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place
6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling,
griddling, sautéing, frying, braising, stewing, poaching, and steaming
6.4
Maintain appropriate temperature and placement of products in refrigeration equipment
6.5 Demonstrate food presentation techniques
18. Food Innovations: Objectives and
Standards Addressed
Students will be able to:
Identify food groups in the current USDA nutritional guidelines.
Identify cooking and storage practices.
Identify nutritional concerns and create recipes to address the concern
Create a recipe.
Execute recipe that meets requirements for food innovations project.
Demonstrate proper scaling and measurement techniques.
Calculate nutrient contents and create a food label.
2.0 APPLY BASIC NUTRITIONAL CONCEPTS
2.1 Identify food groups in the current USDA nutritional guidelines
2.2 Specify primary functions and sources for major vitamins and minerals (carbohydrates, protein, fats, vitamins,
minerals, and water)
2.3 Identify cooking and storage practices for maximum retention of nutrients
2.4 Identify common food allergies and appropriate substitutions
2.5
Identify nutritional concerns ,e.g., vegan/vegetarianism, restricted diets, and caloric intake
3.0 INTERPRET RECIPES
3.1 Read, follow, and execute a recipe
3.2 Perform calculations for recipe conversions
3.3 Demonstrate proper scaling and measurement techniques
3.4 Identify different mixing and cooking methods, e.g., stir, mix, blend, and roasting
3.5 Identify basic menu planning and truth in menu principles
20. Standards and Objectives for Cupcake
Competition:
Students will be able to:
Define baking terms.
Identify proper use and care of equipment and utensils used in baking.
Identify and describe functions of baking ingredients.
Differentiate leavening agents.
Prepare and bake cakes.
Differentiate basic types of and applications for icing.
Define basic baking and mixing methods.
10.0 PREPARE BAKERY AND PASTRY PRODUCTS
10.1 Define baking terms
10.2 Identify proper use and care for equipment and utensils used in baking
10.3 Identify and describe functions of baking ingredients
10.4 Differentiate leavening agents
10.5 Prepare and bake yeast breads
10.6 Prepare and bake pies
10.7 Prepare and bake cakes
10.8 Differentiate basic types of and applications for icing
10.9 Prepare and bake cookies
10.10 Define basic baking and mixing methods
22. Market Basket: Objectives and
Standards Addressed
Students will be able to:
• Select or create a recipe based on given ingredients.
• Define implement and practice Mise en Place.
• Combine flavors and textures to create appealing dishes.
• Identify and demonstrate the functions of ingredients.
• Correctly season foods.
• Demonstrate correct cooking methods.
• Demonstrate food presentation techniques.
6.0 APPLY FOOD PREPARATION TECHNIQUES
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place
6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling,
griddling, sautéing, frying, braising, stewing, poaching, and steaming
6.4
Maintain appropriate temperature and placement of products in refrigeration equipment
6.5 Demonstrate food presentation techniques
24. FCCLA Team Culinary Competition:
Objectives and Standards Addressed
Students will be able to:
• Define culinary terminology.
• Demonstrate a variety of cooking methods.
• Define implement and practice Mise en Place.
• Demonstrate correct cooking methods.
• Demonstrate food presentation techniques.
6.0 APPLY FOOD PREPARATION TECHNIQUES
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place
6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling,
griddling, sautéing, frying, braising, stewing, poaching, and steaming
6.4
Maintain appropriate temperature and placement of products in refrigeration equipment
6.5 Demonstrate food presentation techniques
26. FCCLA Knife Cuts: Objectives and
Standards Addressed
Students will be able to:
• Identify and demonstrate standardized knife cuts.
6.0 APPLY FOOD PREPARATION TECHNIQUES
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place
6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling,
griddling, sautéing, frying, braising, stewing, poaching, and steaming
6.4
Maintain appropriate temperature and placement of products in refrigeration equipment
6.5 Demonstrate food presentation techniques
28. SkillsUSA Fabricate Chicken:
Objectives and Standards Addressed
Students will be able to:
• Identify and demonstrate standardized knife cuts.
• Fabricate a chicken.
• Demonstrate food presentation techniques in fabricating a
chicken.
6.0 APPLY FOOD PREPARATION TECHNIQUES
6.1 Identify and demonstrate standardized knife cuts
6.2 Define, implement, and practice Mise en Place
6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling,
griddling, sautéing, frying, braising, stewing, poaching, and steaming
6.4
Maintain appropriate temperature and placement of products in refrigeration equipment
6.5 Demonstrate food presentation techniques
