exploratory family and consumer sciences€¦ · web view07/09/2009 · family and consumer...

Family and Consumer Sciences

Catering, Garnishing, Decorating

Gwinnett County Public Schools

Middle SchoolFamily and Consumer Sciences

2007

Modules/Catering, Garnishing, Decorating Revised Summer 2007 1

Family and Consumer Sciences


Student Manual

Gwinnett County Public Schools

Middle SchoolFamily and Consumer Sciences

2007


Be sure to check each module for additional handouts that are not on CD.

The Princeton Review, Caterer

Catering Career Profile Worksheet

Nasco, Nasco’s Garnishing Tool Kit by Carol R. Schmelzel

Radish Mouse



INTRODUCTION The art of food decoration makes serving foods for family meals, special occasions and parties fun and exciting. Food that is properly prepared and artfully presented is more appealing to our taste buds as well as to our eyes. The profession of food decoration and service, known as catering, is also an enjoyable and profitable business that is in great demand. In the module, you will learn about the catering profession and how to prepare simple garnishes to make the foods you prepare more beautiful and appealing. You will also learn the basics of cake decorating.

AKS 5,9,10, 40, 41

ESSENTIAL QUESTION What does owning a catering business involve?What is the purpose of garnishing food?

OBJECTIVES 1. Profile the career of caterers and consider job requirements, training, skills, salary, and related professions.

2. Prepare simple vegetable garnishes to use in food presentation.

3. Demonstrate basic cake decorating techniques.

MATERIALS VideosActivity SheetsTextbookInformation Sheet

EQUIPMENT TV / VCRHeadphonesGarnishing Kit with Tools and Instruction BookletCake Decorating Booklet, Practice Board Set, Decorating Bags, Couplers, Decorating Tips, Spatula



Activity # 1

1. Locate the pretest and complete it according to the instructions before you go to the next step.

2. Review the following vocabulary words before you begin the module. When you find the words in the reading material or videos as you come to them during the next four days; define them on your own paper.

CateringGarnishCulinary ArtsAppetizersGarde MangerMu kimonoCanapésHors d’oeuvresDecorator’s Bag and CouplerDecorating Tips

3. Catering is a great career. Catering is the business of preparing, delivering and serving food for a group of people at their location for a fee. This is an excellent business opportunity for people who love to cook, prepare desserts, decorate and garnish foods, and prepare meals and special food items for friends and family. Skills in food preparation and sanitation are important to a catering career, however just as important are business planning and management skills. Catering as a career is growing as many people look for work in the expanding work - at - home job market. In fact, many caterers begin their business from their home kitchen.

4. In this module notebook, locate the article entitled, “Caterer”. READ IT! This article was printed from a web page called The Princeton Review. This article describes the daily life of a caterer, training, associated professions, the history of and current trends in catering, a profile of the number of people in the industry, average weekly working hours and salary, and professional associations of caterers.


5. On a sheet of your own notebook paper, write your name, class and student number in the right hand corner. Title this paper “The Princeton Review Guide to Your Career: Caterer”. On your own paper, answer the questions A – L.


A. For what events might a caterer prepare foods?

B. What skills must a caterer possess to be successful?

C. Even though you may have great food preparation skills, what additional skills are important to be a successful caterer?

D. What training is available for a caterer?

E. What requirements are there for caterers concerning sanitary cooking conditions and safe equipment handling?

F. What career do many caterers enter if their own catering business folds?

G. How did catering start as a profession?

H. What is the salary and work time like in the first two years in a catering business?

I. How many people are in the catering profession? How many hours do they work a week? What is the average starting salary?

J. What professional magazines are available for caterers?

K. Caterers work with what other professionals?

L. What are the professional associations that many caterers join?

6. Locate the worksheet, “Catering Career Profile.” You have learned much about

what it takes to be a successful caterer. Thoughtfully consider catering as a possible career for you. Think about what your own catering business would be like and complete the “Catering Career Profile.” Signal your teacher to review your answers and discuss.


7. Prepare a business card for your catering business that you just profiled on the “Catering Career Profile” worksheet. You may use an index card in the tote tray. OR on the back of the worksheet, draw a 2” x 3 1/2” rectangle for your business card. Design a business card in this space including your business name, your name as the owner, your address and phone number. Also include your


advertising slogan and any other information about your food or event specializations. You may also like to design a company logo to draw on the card that will visually communicate your company image and identity. Locate colored pencils and markers and other art supplies as are available in your classroom to make your business card attractive. Remember, for most caterers, a business card is their primary advertising tool. Make your business card a powerful communication tool to show your professionalism and expertise.

8. Clean up your module area and make sure everything is returned to its proper location.



PRETEST

Directions: Answer the following questions on your pretest / post test answer sheet. Bubble in the best answer.

1. The business of preparing, delivering and serving food for a group of people at their location for a fee is:

A. Party PlanningB. Wedding ConsultingC. CateringD. Garde Manger

2. Which of the following skills is important in being a successful caterer?

A. Knowledge of food preparation, garnishing and decorating, and food sanitation and safe handling.

B. Interpersonal skills like listening and the ability to manage a cooking and serving staff.

C. Management and organizational skillsD. All of the above

3. True or false? Fewer than half of those who start out as caterers last two years in the profession.

A. TrueB. False

4. True or false? Catering is a career in the growing work - at - home job market, but caterers can expect to work long hours - usually as many as 50 hours a week.

A. TrueB. False

5. Which of the following terms describes the preparation of edible ornament which is added to a main dish, plate or service tray to make food more satisfying to the eye and palate?


A. GarnishingB. Garde mangerC. Mu kimonoD. All of the above

Catering, Garnishing, DecoratingPretest

6. An important guideline of garnishing is:

A. Don’t wash vegetables before preparing as a garnish to prevent wilting.B. Use any garnish that you like with a food. It is not necessary for a garnish to

compliment a food in color, texture, size or taste.C. Non edible items can be used for a garnish.D. Have clean hands and equipment when preparing garnishes.

7. The basic cutting technique (s) used for preparing garnishes is (are):

A. The straight cut.B. The V cut.C. The round cut.D. All of the above.

8. True or false? It is important to fill a cake decorating bag with a least 2 cups of icing so you will not have the constantly refilling the bag while decorating the cake.

A. TrueB. False

9. The two angles positions used to hold the cake decorating bag are:

A. 90 degree and 45 degree.B. 90 degree and 60 degree.C. 180 degree and 45 degree.D. 50 degree and 30 degree.

10. The three basics of cake decorating are:

A. Flavor of the cake, color of the icing and size of the decorating tip.B. Size of the cake pan, amount of icing in the decorator bag and icing the cake

properly.C. Consistency of the icing, angle or position while holding the decorating bag, and the

amount of pressure applied while squeezing the icing from the bag.D. All of the above.



Activity # 2

1. Read the following information very carefully!

Among the most creative of the culinary arts (the artistic expression of beauty through foods) is garnishing. The word garnish is an American term used to describe an edible ornament which is added to a main dish to make food much more satisfying to the eye and to the palate. The French are noted for their very artistic decoration and presentation of foods. To the French, garnishing is known as garde manger. This term originally referred to a cool food storage area where the garnishes were prepared before use. In fact, a single chef may be in charge of preparing garnishes and edible ornament for a large formal meal service or restaurant. The Japanese are also noted for their beautiful food designs and decorations. Garnishing techniques are called mu kimono by the Japanese. Later, you will view a video about garnishing. In this video, you will see a mu kimono garnishing tool and some techniques demonstrated.

When are garnishes used? Garnishes may be used on a plate or serving tray to add color, interest and texture to foods being served for a family meal, party or special occasion. Vegetable garnishes may be decoratively arrange on a tray with lettuce or parsley and serviced as an appetizer, or hors d’euvres. These terms are sometimes used interchangeably and have similar meanings. An appetizer is a small, light food served to stimulate the appetite. Appetizers are often served before the meal or as party foods. They generally require no spoons or forks for eating and are considered “finger foods.” Hors d’oeuvre (pronounced “or durv”) is another term for an appetizer, usually served with a cracker or small piece of toast. Garnishes may also decorate trays of hors d’oeuvres or canapés. A canapé is a thin piece of toast that is topped with a small amount of spread or topped with cheese, caviar (very salty, fancy fish eggs used for very elegant food service), or other foods. Canapés may be served completely prepared or guests may select from a variety of toppings to prepare their own.

Some important tips to remember when preparing garnishes include:

A garnish should compliment the food it is placed on with in color, texture, size and taste.

Do not garnish with any food or item that can not be eaten.


Have clean hands and equipment when preparing garnishes.

Carefully clean fruits and vegetables to be used as a garnish.

Store garnishes properly. Keep cold foods cold, and hot foods hot.Catering, Garnishing, Decorating

2. Two resources are available for you to learn to prepare simple vegetable garnishes. You will view the video “Great Garnishes Part One - The Basics.” The beginning segment of this video shows you how to prepare beautiful fans, chrysanthemums, stars and other garnishes using radishes. You will also have available a garnishing kit with tools and instruction booklet with additional directions for preparing crinkle cut vegetables, celery fans and many other garnishes. Tools are supplied with the kit to use as you prepare the garnishes.

Once cut, some garnishes need to bloom. You will hear this term used in the video. To allow a garnish to bloom means that you place the cut vegetable in ice water for a few hours or overnight to allow the cut segments of the vegetable to open so that the effect of a flower or other design is more realistic and appealing. To bloom a garnish for a few hours, you may prepare a bowl of water with ice cubes. Push the cut vegetable well into the water and allow it to remain in the chilled water for a few hours. To bloom a garnish over night, place the cut vegetables in a covered container of water. Put the container in the refrigerator overnight. Once the garnish is opened, drain it on paper towel before use.

3. Locate the video tape “MEAL APPEAL” and view it. On your own paper, write at least 10 facts learned form the video. Label your paper- “Video Facts- Meal Appeal.”

Remove the video tape. Be sure to rewind

4. Locate the garnishing tool kit and instruction booklet. Review the information in the booklet about the various tools, their use, and the garnishes that may be prepared by using each tool.

5. Go to the kitchen #___ to practice preparing garnishes. Wash hands and tie back hair. Signal your teacher to identify for you the vegetables to be used and garnishes to be prepared. Wash the garnishing tools to be used. Wash and dry the vegetables to be used. Prepare any of the following as instructed by your teacher:

Radish Fan (using straight cut) - Directions on videoRadish Chrysanthemum (using straight cut) - Directions on videoRadish Star (using V cut) with petals (using round cut) - Direction on video

Radish Mouse - Directions may be in garnishing booklet or at the end of Activity 2


Crinkle Cut Carrots (using crinkle cut tool) - Directions in garnishing booklet. You will have to peel the carrot with a vegetable peeler before you make the crinkle cut.

6. Once you have completed preparing the garnishes, signal your teacher for an evaluation of your creations. Clean up the foods lab area.


7. Time remaining in class? Continue viewing the video “Great Garnishes”.

8. Time still remaining in class? Go to the computer and explore other Internet sites for catering information. Ask your teacher for help in getting started if you are not familiar with web browsing.

*** Use the blue sheet called “WORLD WIDE WEB” WORKSHEET to record information you find out about from searching a company or business.

Thousands of catering companies and catering supply companies advertise and provide services through the world wide web. Use a search engine such as infoseek (www.infoseek.com) to search for catering sites. The best way to use infoseek, is to enter and search for a question or phrase instead of a single word. For example, enter the questions “How do I choose a caterer?” and see what web sites are found. Explore a few of these sites to learn more about how caterers specialize and advertise. Many sites feature menus and detail service information from catering companies. You will gain additional insights about the world of catering!

Another related web site that you will enjoy browsing is the HomeArts. (homearts.com). This site is provided by the Hearst Corporation, a publisher of many magazines. This site provides wonderful information as well as links to popular magazines such as Good Housekeeping.

9. Clean up your module area, rewind the video and make sure everything is returned to its proper location.



Activity # 3

1. Cake decorating is fun and easy to learn. Today, you will learn about cake decorating basic equipment and techniques. Once you review this information, you will use decorating equipment to practice these techniques.

2. Locate the DVD- CAKE DECORATING by Learning Express. On your own paper, write down 10 facts you learned in the video. Label your paper “Cake Decorating Facts”.

3. Now you will practice using the decorator bag, coupler and tips. If you don’t have the bags, coupler and tips, you can also use the metal type of

cake decorating tools with metal tips. Go to the kitchen lab for cake decorating. Wash your hands and tie back hair.

Locate the decorating practice boards, decorating bags, tips and coupler, practice icing, spatula and Wilton booklet Cake Decorating Easy as 1, 2,3. IMPORTANT NOTE: THE ICING YOU WILL BE USING TODAY IS USED REPEATEDLY BY STUDENTS FOR PRACTICE ONLY. DO NOT EAT OR TASTE THE ICING!

4. Turn to page 8 of the booklet and review information on filling the decorating bag. Fill the bag as directed using 1/2 cup of icing. Review the three basics of decorating on page 9. Turn to page 11 to review the use of tips.

A. Attach a star tip and practice making the following decorations on the practice board:

StarsRosettesZigzagShellsPuffs

B. As time permits, also try the following tips:

Drop Flower tip for flowers.Round tip for writing, dots and beads. While you have the round tip on

the bag, put a dot in the center of your drop flowers. Make a stem for your flower as well.


Leaf tip for leaves for your flower.

Signal your teacher to evaluate your work.


5. Return the icing you have used to its container. Using warm water, dish detergent and a wash cloth, clean the bag, coupler, tips and practice boards thoroughly. If you are using disposable decorating bags, you just throw them away. If you are using the metal tools, make sure the insides are very clean. Return supplies to their designated locations, wipe counters clean.

6. Time remaining in class? Continue to view the Wilton video tape, “Cake Decorating Easy as 1, 2, 3.”

7. Time still remaining? If you have a computer with Internet access available, you will enjoy visiting the following cake decorating web sites:

A. International Cake Exploration Societewww.ices.org

B. American Cake Decorating Magazinewww.cakemag.com

C. Use search engines to look for other web sites for cake decorating information. Two good search engines are:

www.infoseek.comwww.yahoo.com



Catering, Garnishing, DecoratingActivity # 4

1. Locate the Post-Test and complete it according to the instructions before you go to the next step.

2. Today you are going to use your new cake decorating skills to decorate a cookie. Go to the kitchen lab. Wash hands and tie back hair. Locate supplies which will include containers of decorator icings in a variety of colors, decorator bag, tips and coupler, and a large cookie for each of you to decorate. Fill decorator bags or the metal decorating tool will only 1/2 cup of icing.

3. Plan your design before you begin decorating. You may want to use the following decorating tips and techniques for your design:

Outline some part of your design with a round tip to be filled in using a star tip.Apply a border to your cookie using any tip available.

4. Signal your teacher to evaluate your work. Then you may eat your cookie.

5. Return all unused icing to the appropriate container. Clean up the foods lab area making certain that all equipment is thoroughly washed with warm water and dish detergent. Dry the equipment you have washed and return it to its location.

6. Make a cover sheet for all your work.Get out a piece of paper and place your name, class, and student number in the upper right hand corner. Put the module name in the center of the top line. Copy the list below and then gather the assignments for this module in order. Place the list on top and staple the stack together. Paperclip your pre/post test answer sheet on top.

Vocabulary words Activity One –“The Princeton Review Guide to Your Career: Caterer” Catering Career Profile Business Card Video Facts – Meal Appeal Cake Decorating Facts “World Wide Web” Worksheets if time allowed


7. Time remaining in class? Explore the Internet sites recommended on previous days to learn more about garnishing, catering and cake decorating or continue to read the Wilton booklet Cake Decorating, Easy as 1, 2, 3.



POST TEST

Directions: Answer the following questions on your pretest/post test answer sheet. Bubble in the best answer.

1. The three basics of cake decorating are:

A. Flavor of the cake, color of the icing and size of the decorating tip.B. Size of the cake pan, amount of icing in the decorating bag and icing the cake

properly.C. Consistency of the icing, angle or position while holding the decorating bag, and the

amount of pressure applied while squeezing the icing from the bag.D. All of the above.

2. True or False? The reason paste food colors are recommended for coloring decorator icing is because paste will keep the icing consistency just right for use with the decorator bag and tips. A liquid food coloring will make icing too thin.

A. TrueB. False

3. The business of preparing, delivering and serving food for a group of people at their location for a fee is:

A. Party PlanningB. Wedding ConsultingC. CateringD. Garde manger

4. The knife cuts used to make most garnishes are:

A. V, straight and oval cuts.B. C, V, and angle cuts.C. Angle, vertical and back cuts.D. V, straight and round cuts.


Catering, Garnishing, DecoratingPost test

5. Which of the following terms describes the preparation of edible ornament added to a main dish, plate or service tray to make food more satisfying to the eye and palate?

A. GarnishingB. Garde mangerC. Mu kimonoD. All of the above

6. Skills needed by a caterer are:

A. Interpersonal skills like listening to clients and guiding them to make good decisions.B. Business management and organizational skills.C. Food preparation and sanitation skills.D. All of the above.

7. Which of the following designs are made using a star decorating tip:

A. Drop flowersB. RosettesC. LeavesD. Dots.

8. An hors d’oeuvre is:

A. A person who prepares garnishes.B. A cake decorating design.C. A Japanese garnishing technique.D. An appetizer, usually served with a cracker or small piece of toast.

9. True of false? To reduce the crumb on a cake and to make a cake easy to remove from the cake pan after baking, use vegetable oil to thoroughly grease the pan.

A. TrueB. False


10. True or false? Catering used to be only available for the very wealthy, manored families whose in-house cooks or chefs prepared beautifully decorated meals for large events or parties.

A. TrueB. False


Answers to the Pre and Post tests

Pre-test1. C2. D3. A4. A5. D6. D7. D8. B9. A10.C

Post-test1. C2. A3. C4. D5. D6. D7. B8. D9. B10.A



CATERING CAREER PROFILEWORKSHEET

Student Name____________________

MY CATERING BUSINESS NAME ____________________________________________________________

MY BUSINESS LOCATION ____________________________________________________________

EVENTS I WILL CATER ____________________________________________________________

____________________________________________________________

I WILL SPECIALIZE IN THE FOLLOWING FOOD PREPARATIONS ________________________________________________________________________________________________________________________

CATERING WOULD BE A GOOD CAREER FOR ME BECAUSE ________________________________________________________________________________________________________________________

MY ADVERTISING SLOGAN WILL BE ____________________________________________________________


THE ADVANTAGE THAT MY CLIENTS WILL HAVE BY CHOOSING MY CATERING COMPANY INSTEAD OF MY COMPETITION WILL BE ________________________________________________________________________________________________________________________


WORLD WIDE WEBWORKSHEET Student Name _______________________(use a computer and search web)

1. What is the name of your site and URL? (web address?)

Example: www.whatever.com ____________________________________________________

2. What information does this site provide for the user (potential customer)?

______________________________________________________________________________

3. List and explain at least 3 main points from this web site.

______________________________________________________________________________

______________________________________________________________________________

4. Is this a web page from an individual, organization or company?

5. Does this site provide you with addresses for other corresponding sites for more research about the subject?

6. What date is given as to when this site was created?

7. Is there a date on the page that tells you when it was last updated?


http://www.whatever.com/

______________________________________________________________________


exploratory family and consumer sciences€¦ · web view07/09/2009 · family and consumer...

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