Stocks

Overview

In this unit you will understand that a stock is the foundation of many other culinary preparations.

REFERENCE: Johnson & Wales University. (2006). Culinary essentials. New York: Glencoe / McGraw Hill.

Established Goals

Learner Expectations

1. Literacy Skills: To be literate in the 21st century students know the language of disciplines and express what they know in multiple ways in order to function successfully in study and work.

4. Career Awareness: Students know and understand their likes, dislikes, and talents and how those connect to post-secondary education and careers. Students know how to access career information and align it to their strengths.

Workplace Standards

ACF Standard

ACF 4: food preparation

purpose: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of foods. To operate equipment safely and correctly.

8. Identify and prepare various stocks, soups and sauces.

Academic Standards

Reading:

CC.9-10.R.ST.2 Key Ideas and Details: Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.

READ: Chapter 15 - Cooking Techniques (Page 338)

Writing:

CC.9-10.W.HST.2 Text Types and Purposes: Write informative/explanatory texts, including the narration of historical events, scientific procedures/ experiments, or technical processes.

WRITE: Check Your Knowledge - Chapter 15 (Page 356)

Math:

CCSS.MATH.CONTENT.HSG.GMD.A.3

Use volume formulas for cylinders, pyramids, cones, and spheres to solve problems

CCSS.MATH.CONTENT.HSN.Q.A.1

Use units as a way to understand problems and to guide the solution of multi-step problems; choose and interpret units consistently in formulas; choose and interpret the scale and the origin in graphs and data displays.

Understandings

  • The student will understand that a stock is the foundation of sauces and soups.
  • The student will understand the components of a stock.
  • The student will understand the method of stock preparation

Essential Questions

  • What is a stock?
  • What makes up a stock?
  • How are stocks prepared?

Key Knowledge & Skills

Stock - Base - Meirpoix - Glaze - Reduction

Evidence of Understandings

  • Formative Assessment
  • Summative Assessment
  • Practical Assessment

Self-Assessment & Reflection

Study Guide: Study Guide

Assessment: Written Exam

Performance Task

Cooking Methods Demonstration

STUDENT WORK

Stocks
Create a Stock Recipe

In a 12" diameter stock pot, you pour 10 quarts of water (577.5 cubic inches) of water over chicken bones and mirepoix. If the resulting mixture is 8" high in the pot, what is the volume of the nourishing elements? Determine the ratio of water to nourishing elements?

Volume of a Cylinder: V=πr2h (r=radius of the cylinder base, h=cylinders height, π=3.14)