Food Science and Services - Lab-Volt

Transcription

Tech-Design® FACS
Food Science and Services
Student Guide
eSeries
Edition 1
35686-Q0
FIRST EDITION
First Printing, June 2010
Copyright 2010 Lab-Volt Systems, Inc.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted
in any form by any means, electronic, mechanical, photocopied, recorded, or otherwise, without prior written
permission from Lab-Volt Systems, Inc.
Information in this document is subject to change without notice and does not represent a commitment on
the part of Lab-Volt Systems, Inc. The Lab-Volt® software and other materials described in this document are
furnished under a license agreement or a nondisclosure agreement. The software may be used or copied only in
accordance with the terms of the agreement.
ISBN 978-1-60533-113-3
Lab-Volt®, Tech-Design® and Mind-Sight™ logos are registered trademarks of Lab-Volt Systems, Inc.
Lab-Volt recognizes product names as trademarks or registered trademarks of their respective holders.
Video footage from:
Glo-Germ Company, Moab, Utah 84532
Christopher Brandl., Chef/Proprietor, Brandl. Restaurant, Belmar, New Jersey, U.S.A.
Drexel University
ABC Primetime
Certain clipart and images used within this course are used with permission from:
Copyright© 2003 Microsoft Corporation, One Microsoft Way, Redmond, Washington 98052-6399, U.S.A.
All rights reserved.
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Table of Contents
Introduction..................................................................................................... 1
Careers in Food Service............................................................................. 3
To-Do List ...........................................................................................................3
Study Guide........................................................................................................4
Worksheet: Service or Production.......................................................................5
Food Safety and Sanitation........................................................................ 6
To-Do List ..........................................................................................................6
Study Guide........................................................................................................7
Impacts Video Response: Food Irradiation.........................................................9
Data Sheet: Before Hand Washing...................................................................10
Data Sheet: After Hand Washing......................................................................11
Kitchen Tools and Equipment................................................................. 12
To-Do List .........................................................................................................12
Study Guide......................................................................................................13
Menu Planning.......................................................................................... 14
To-Do List .........................................................................................................14
Study Guide......................................................................................................15
Food Preparation Activity........................................................................ 17
To-Do List .........................................................................................................17
Customer Service and Management....................................................... 18
To-Do List .........................................................................................................18
Study Guide......................................................................................................19
Worksheet: Profit and Loss...............................................................................21
Advanced Food Preparation Activity...................................................... 22
To-Do List .........................................................................................................22
Student Guide
Tech-Design FACS by Lab-Volt
vii
Table of Contents
Student Guide
viii
Introduction
Introduction
This Student Guide is organized by unit. In each unit you may find:
•
•
•
•
•
•
Unit Objectives
New Terms and Words
To-Do List
Study Guide
data sheets (worksheets)
video response sheets
The Unit Objectives are a summary of what you can expect to learn in the unit.
New Terms and Words provide the definitions for words you may not be familiar with. If you come across
any other words you do not understand, look them up in a dictionary, write the definitions, and add them
to your Student Guide. Understanding vocabulary is the biggest key to understanding any information.
The To-Do List helps you keep track of all the work you do.
The Study Guide will help you to take notes as you read the unit. You can use this to study for the unit
test. You can use all of the unit Study Guides to study for the course test.
Data sheets or worksheets provide space to record information or answer questions about activities.
Some also give you a place to write down the details of your projects.
Video response sheets are worksheets that go with the videos you will watch. After you watch a video,
answer the questions on the video response sheet.
You can save any other work you do for this course in this guide.
Use the Student Guide to study what you have learned. Your teacher may also ask to collect your work for
a grade.
Student Guide
1
Introduction
Student Guide
2
Unit Details
Careers in Food Service
Name: Date: Objective
During this unit, you will:
• examine the food industry and explore the many different functions and roles people fill
within it.
• define and describe the many employment opportunities within the food industry.
• examine certificate programs, apprenticeships, degree programs, and on-the-job training
required for food-industry careers.
• learn the percentage of the population that directly and indirectly works for the foodservices industry.
To-Do List
Complete the following assignments. Use this to-do list to keep track of each task.
To-Do
?
FF
Study Guide
FF
Data Sheet: Service or Production
FF
Careers Activity
Due Date
Notes
New Terms and Words
apprentice—a person who works for another for a specific amount of time in return for instruction
in a trade, an art, or a business.
associate’s degree—an academic degree given by a two-year college after the prescribed
course of study has been successfully completed.
bachelor’s degree—an academic degree given by a college or university to those who complete
the undergraduate, or four-year, curriculum. Also called baccalaureate.
culinary—relating to a kitchen or cookery.
diversity—complete difference or unlikeness. Variety.
entrepreneurial—an adjective that describes a person who organizes and manages a business
or industrial enterprise for profit, while taking the risk of a loss.
ethnic food—foods that are specific to certain cultures.
trend—general developments or movements in a certain direction within an industry.
vendor—one who sells.
Student Guide
3
Unit Details
Study Guide
Name: Date: Careers in Food Services
I. Eleven million people in the United States work in the or its related fields.
A. The food industry is always growing and changing. Because of this, certain have recently developed in the industry. Examples of these would include chain and theme
restaurants, .
B. Careers in the food industry can be separated into two main categories: and C. Approximately .
percent of the population of the United States works directly for the food
industry.
II. There are many ways you can begin training for a career in the food industry. You can start in
high school by taking classes in .
A. After high school you can enroll in a two year or degree program.
B. After high school you can enroll in a four year or degree program.
C. A culinary works under the guidance of a skilled chef to learn
about the profession.
D. are offered by many culinary schools, and community colleges.
III. There are many ways you can begin training for a career in the food industry. You can start in
high school by taking classes in .
A. positions are jobs that require little or no work experience.
B. positions require years of education and work experience.
C. The food industry offers many opportunities for those who
want to start their own business.
Student Guide
4
Unit Details
Worksheet: Service or Production
Name: Date: Decide whether each career listed below is a service- or production-related occupation. Next
to each career, place a check-mark under the appropriate column. If you need help, review the
Categories section in the multimedia presentation.
Occupation
Service
Production
Chef
Host/Hostess
Prep Cook
Research and Development Specialist
Cafeteria Manager
Director of Food Service Marketing
Production Manager
Dietician
Student Guide
5
Unit Details
Food Safety and Sanitation
• define a foodborne illness.
• explore the most common types of sickness caused by contaminated food.
• identify some of the food service management safety and sanitation procedures.
• identify some government agency laws for safe food handling.
• examine the importance of good personal hygiene in the food industry.
• define cross contamination and recognize ways to prevent it.
• identify current types of cleaning materials and sanitizers.
• explore proper waste disposal and recycling methods.
To-Do List
To-Do
?
Due Date
Notes
FF
Study Guide
FF
Reading assignments:
The Science Chef:
Appendix C Pages 165–167
Complete this reading assignment
when you have completed the
section on Foodborne Illness
FF
Applying Life Skills textbook:
Section 18.2 Food Safety and Sanitation,
Pages 450-457
Complete this reading assignment
when you have completed the
section on Contamination.
FF
Impacts Video Response: Food Irradiation
FF
Activity Guide: Hand Washing
FF
Data Sheet: Before Hand Washing
FF
Data Sheet: After Hand Washing
New Terms and Words
contaminated—infected with germs.
poultry—describes chickens, turkeys, ducks, and geese raised for meat or eggs.
sanitation—the process of making something clean. The prevention of disease by keeping things
clean and free of germs.
Additional Equipment
Glo-Germ Hand washing kit
Student Guide
6
Unit Details
Study Guide
Name: Date: Food Safety and Sanitation
I. are caused by eating foods that are .
A. Foodborne illnesses can be caused by many different types of germs. The most common
are and .
1. To minimize the risk of being infected with E. Coli or Salmonella, you should never eat foods.
2. can be found in food items like meat, poultry and eggs.
II. Food can become contaminated with these germs in two ways: and A. .
happens when uncooked foods, or the plants and animals they
come from, come in direct contact with these germs.
B. would occur if you slice a tomato on a cutting board used to
prepare infected chicken.
III. is the process of making things clean. It is also the prevention of
disease by keeping things clean.
A. Food services use a system called to help keep clean and sanitary. This
system also helps keep food safe from germs.
B. Many things can contribute to the contamination of food. A few are .
IV. Maintaining good is very important. Good grooming habits can
help lower the risk of contaminating foods.
A. or fingernails should never be worn in a food-
service kitchen.
Student Guide
7
Unit Details
B. You should always wash your hands with soap and water.
V. Three major types of waste found in food service places are .
VI.The four most common types of cleaners found in food service kitchens are .
A. Cleaning products should never be stored B. Cleaners should be kept in their original, .
containers.
Student Guide
8
Unit Details
Impacts Video Response: Food Irradiation
Name: Date: View the Impacts video, Food Irradiation, in the multimedia presentation, then complete this
worksheet.
1. What is the purpose of food irradiation?
_____________________________________________________________________________
_____________________________________________________________________________
2. How can you tell if the food you buy has been irradiated?
_____________________________________________________________________________
_____________________________________________________________________________
3. List two reasons why people are worried that the process of food irradiation may not be safe.
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
4. When and why was the process of food irradiation first used?
_____________________________________________________________________________
_____________________________________________________________________________
5. Would you choose to buy irradiated food? Explain why.
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
Student Guide
9
Unit Details
Data Sheet: Before Hand Washing
Name: Date: Trace the outline of your hand in the space provided below. Shade the areas where there are
“germs.”
Student Guide
10
Unit Details
Data Sheet: After Hand Washing
Name: Date: Trace the outline of your hand in the space provided below. Shade the areas where there are
“germs” remaining.
Student Guide
11
Unit Details
Kitchen Tools and Equipment
• use kitchen tools safely and effectively.
• use proper cleaning and sanitizing techniques.
• properly store kitchen tools.
• prepare a food item using various preparation skills.
To-Do List
To-Do
Due Date
FF
Study Guide
FF
Reading assignment:
The Science Chef:
Pages 4–13
FF
Activity Guide: Snack Preparation
Notes
Complete reading assignment
when you have read the Kitchen
Tools section.
The Science Chef
Paring knife
Grater
Mixing bowl
Wooden spoon
Cutting board
Wash basin
Cleaning sponge
Dish soap
Dishtowels
Dish drying rack
Butter knife (from silverware set)
Tablespoon (larger of the two spoons in the silverware set)
NOTE: All kitchen items should be washed before first use.
Student Guide
12
Unit Details
Study Guide
Name: Date: Kitchen Tools and Equipment
I. Kitchen refers to larger items you would find in a kitchen. They are
sometimes called .
A. Major appliances include (any two) B. .
include toasters, blenders, or food processors.
C. A uses a fan to move heated air around the food.
II. Kitchen tools are sometimes called .
III. Kitchen tools and equipment should be and properly.
A. You should always before cleaning any kitchen appliance.
B. All dishes and utensils should be they should be washed with of remaining food. After rinsing,
water and rinsed again. If you are
working in a food service, they must also be C. Sharp items, like knives, should be kept in .
or .
Student Guide
13
Unit Details
Menu Planning
• define computer-based menu systems.
• define a menu and explain the purpose of NuMenu.
• explain the purpose of a standard recipe.
• discuss menu influences.
• follow nutrition guidelines to plan a menu.
• identify menu planning principles to develop menus.
• examine menu layout and design.
• plan healthy meals.
To-Do List
To-Do
?
Due Date
Notes
FF
Study Guide
FF
Section 17.1 Planning Meals and Snacks,
Pages 414-423
Complete reading assignment(s)
when you have read the Guidelines
section.
FF
Section 18.1 Shopping for Food,
Pages 440-449
Complete reading assignment(s)
when you have read the Guidelines
section.
FF
Virtual Kitchen Activity
FF
Timeline Activity
Select two menus to print and
insert them in your Student Guide.
New Terms and Words
influence—to have an effect on.
nutrients— naturally occurring chemicals found in food that help the body carry out its functions.
They are important for maintaining good health.
vegetarian—a person who does not eat meat
Virtual Kitchen software application
Student Guide
14
Unit Details
Study Guide
Name: Date: Menu Planning
I. A can be defined as a listing of items a foodservice offers to its customers.
From this list, a customer can choose which items they would like to have.
II. An example of a is the NuMenu system that
many schools use to plan their menus.
III. The system helps schools plan healthy meals for students. It helps menu
planners meet all of the set by the United States Department of
Agriculture.
IV. A is an exact set of written instructions for using ingredients, steps, and
cooking instructions to cook a certain food item.
A. are a set of written instructions that are developed for a
specific restaurant.
B. Using a standardized recipe, two chefs, working at the same restaurant, can make food
items taste .
V. There are many things that influence menu planning. Some of these include (at least two)
.
VI.Humans need to stay alive. In the food we eat, there are A. Nutrients can be broken down into .
categories.
B. The six categories are: .
VII. Guidelines and recommendations can help create A. meals.
, are the recommended daily amounts of
nutrients needed to stay healthy.
B. As of 1990, most packaged food in the United States must include .
Student Guide
15
Unit Details
1. They show this information in two ways: and percentages.
C. The shows the number of servings you should have from
each of the six food groups.
VIII. There are A. A different menu formats. Each has a different purpose.
is handed to the customer after being seated. It has all of the
food items that are served listed.
B. A usually has handwritten menu items. It can be easily erased and
changed.
C. A is usually limited to a few items.
Student Guide
16
Unit Details
Food Preparation Activity
• use various kitchen tools, including a convection oven, to safely and effectively prepare
muffins from a recipe.
• apply proper cleaning techniques for kitchen tools and equipment.
• apply proper storage techniques for kitchen tools and equipment.
• use proper measuring tools and techniques.
• bake muffins from a recipe.
To-Do List
To-Do
FF
Due Date
Notes
Activity Guide: Muffin Madness
Convection oven
Kitchen timer
Non-stick muffin pan
2 plastic mixing bowls
Wooden spoon
Rubber spatula
Spatula
Butter knife
Fork
Spoon
Cooling rack
Liquid measuring cup
2 oven mitts
1 luncheon plate
Dish soap
Plastic wash basin
Cleaning sponge
Dish soap
Dish towels
Dish-drying rack
¼-cup dry-measuring cup (measuring cup set)
1 tablespoon measuring spoon (measuring spoon set)
¼-teaspoon measuring spoon (measuring spoon set)
NOTE: The recipe given in this activity is for plain muffins.
Additional items such as apples, bananas, nuts, chocolate chips,
cranberries, vanilla extract, etc. can also be incorporated. Add
any dry ingredients (nuts, chocolate chips, etc.) in step 6. Add
any wet ingredients (apples, bananas, vanilla extract, etc.) in
step 10.
NOTE: All kitchen tools should be washed before first use.
WARNING: Read the instruction manual included with the
convection oven before first use.
Student Guide
17
Unit Details
Customer Service and Management
• examine food-service manager’s responsibilities.
• explore purchasing techniques.
• identify record keeping techniques.
• learn storage procedures.
• explore customer service functions.
• calculate profit and loss.
To-Do List
To-Do
?
FF
Study Guide
FF
Worksheet: Profit and Loss
Due Date
Notes
New Terms and Words
communication—a giving or exchanging of information by means of writing, speaking, etc.
human resources— the people employed in a business or an organization.
overstaffing—scheduling too many people to work at a given time.
Student Guide
18
Unit Details
Study Guide
Name: Date: Customer Service and Management
I. A can be defined as someone who handles, controls, or directs an
operation. They are skilled in II. .
refer to the total wealth available to a company for increasing production
or profit. This includes the staff which are considered III. The best managers will make their employees feel make them feel as though they are working as part of resources.
at work. They
, not as
individuals.
IV. Management segments can be broken down into categories. They are A. .
make up the largest segment of organization.
B. are also sometimes called supervisors. They are in
charge of the day-to-day activities of the employees.
C. are usually in charge of the first-line managers. They do
not usually direct the employees.
D. are sometimes called administrators. They control the business.
V. To help the food-service keep their to a minimum, managers must be
skilled shoppers. They need to be aware of the different brands of products.
A. products usually cost more than others. They have well
known product names. They are advertised on television, newspapers, and magazines.
B. products carry the name of the store that is selling them. They
are usually cheaper than national-brand products.
C. products have labels that only list the product name along with
the nutritional information. They are often the cheapest products to buy.
Student Guide
19
Unit Details
VI.Food services today use computerized systems to keep track of their VII. A .
is one record that businesses must keep. It
helps them keep track of their money. It is sometimes called an income statement.
VIII. and all contribute to food
spoilage.
IX.Three types of food storage are A. Fresh fruit and vegetables are B. .
. They can spoil easily.
items are usually packaged in cans, bottles, or boxes. They do
not spoil easily.
A. Many food services use the method to ensure the freshness
of food.
X. Good includes a knowledgeable staff, friendly service, good
food, and a clean, comfortable environment.
Student Guide
20
Unit Details
Worksheet: Profit and Loss
Name: Date: May Profit and Loss Statement
Income
Expenses
Total Income
Total Expenses
Net Income
Student Guide
21
Unit Details
Advanced Food Preparation Activity
• use various kitchen tools, including a convection oven, to safely and effectively prepare a
snack for a group of people.
• apply proper cleaning techniques for kitchen tools and equipment.
• apply proper storage techniques for kitchen tools and equipment.
• use proper measuring tools and techniques.
• prepare a snack for a large group.
To-Do List
To-Do
FF
Due Date
Notes
Activity Guide: Snack Attack
NOTE: In this activity, students will prepare a snack of their
choice. The object is to prepare enough for each of their
classmates to sample. Students must decide how much of each
ingredient to use, based on the number of people to be fed. They
should choose one of the snacks below and follow the directions
to prepare it.
Cracker Pizza
Convection oven
Kitchen timer
Spatula
Grater
Butter knife
Fork
Spoon
Cooling rack
2 oven mitts
Luncheon plate
Serving tray
Cooling rack
Aluminum foil
Dish soap
Plastic wash basin
Cleaning sponge
Dish soap
Dish towels
Dish-drying rack
1-teaspoon measuring spoon (measuring spoon set)
Baked Apple Slices
Convection oven
Kitchen timer
Spatula
Apple corer/slicer
Cutting board
Butter knife
Fork
Cooling rack
2 oven mitts
Serving tray
Cooling rack
Aluminum foil
Dish soap
Plastic wash basin
Cleaning sponge
Dish soap
Dish towels
Dish-drying rack
⁄2-teaspoon measuring spoon (measuring spoon set)
1
⁄8 teaspoon measuring spoon (measuring spoon set)
1
Student Guide
22
Unit Details
S'mores
Convection oven
Kitchen timer
Spatula
Paring knife
Cutting board
Butter knife
Fork
Cooling rack
2 oven mitts
Serving tray
Aluminum foil
Dish soap
Plastic wash basin
Cleaning sponge
Dish towels
Dish-drying rack
Student Guide
23
Unit Details
Student Guide
24
30-35386-Q0
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Food Science and Services - Lab-Volt

Transcription

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