1. 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.