adopt ms introduction to culinary arts cia 1st edition...

Prentice Hall Introduction to Culinary Arts, CIA, 1st Edition © 2007

C O R R E L A T E D T O

Mississippi Family and Consumer Sciences standards for Culinary & Related Foods Tchnology I

(Grades 9-12)

G r a d e s 9 - 1 2

Introduction to Culinary Arts, CIA, 1st Edition © 2007Correlated to:

Mississippi Family and Consumer Sciences Standards for Culinary and Related Foods Technology 1

(Grades 9-12)

Mississippi FAMILY AND CONSUMER SCIENCES STANDARDS FOR CULINARY AND

RELATED FOODS TECHNOLOGY 1

PAGE(S) WHERE TAUGHT(If submission is not a text, cite appropriate

resource(s) )

The foundation of this objective can be found on pages:SE: Fire Safety, 39-46; 2.1 Assessment, (1-6) 46; Accidents and Injuries, 47-57; 2.2 Assessment, (1-3) 63

TE: Class Discussion, 20; Answers to Assessment, (1-6) 21; Answers to Section Test 2.1 (1-14) 21; Answers to 2.2 Assessment, (1-3) 23; Answers to Section Test 2.2 Accidents and Injuries, (1-8) 23; Section Test 2.1 Fire Safety, (1-14) 200-201; Section Test 2.2 Accidents and Injuries, (1-7) 202, (8) 203

TR: Student's Lab Resources and Study Guide-Study Guide 2.1, 2.2TECH: Exam View Test Bank and Teaching Resources CD-ROM

b. Review program policies in the classroom and the laboratory.

The foundation of this objective can be found on pages: SE: Chapter 1.1 Assessment, 20; Chapter 1.2 Assessment; The Seven Steps of HAACP, 32-35; Chapter 1.3 Assessment, 35; Chapter 1 Review and Assessment, 36; Lab Activity: Project 1, 37; Lab Activity: Project 2, 65

a. Investigate career opportunities in the culinary industry to include communication writers, food stylists, marketers, research and development, food science, sales, dietitians, food production, food processing, accounting, entrepreneurs, trainers, and grocery store and deli managers

SE: Introduction-Culinary Careers, xvi-xx; Garde Manger, 271-272; 10.1 Assessment, (1) 280; Types of Cold Food Presentation, 308; Chapter 10 Review and Assessment, (12) 320; Figure (20-1) 644, (20-2) 645; Vocabulary, 643; Front-of the-House Brigade, 644-645; Back-of-the-House Brigade, 645-646; 20.1 Assessment, (1) 651; Test Kitchen, 651; Cultural Diversity, 662; Chapter 20 Review and Assessment, (1-4, 11, 14) 676; Lab Activity-Project 20 Restaurant Role Play, 677; Chapter 20 Test Practice, (1-4) 677

a. Discuss the school handbook and all safety procedures for classroom and building levels

2. Identify career and leadership opportunities in the culinary industry

Culinary and Related Foods Technology IUnit 1: Introduction (10 hours) Competencies and Suggested Objectives1. Identify school and program policies and procedures

1SE = Student Edition TE = Teacher’s Edition TR = Teaching Resources TECH = Technology



(Grades 9-12)




resource(s) )

TE: Teach/Review-Vocabulary Reinforcement, 162; Culinary Practice-Group Project, 162; Class Discussion, 162; Figure Discussion (20-1, 20-2) 162; Answers to 20.1 Assessment, (1) 163; Answers to Section Test 20.1 Restaurant Personnel, (1-25) 163; Answers to Chapter 20 Review and Assessment (1-4, 11, 14) 171; Section Test 20.1 Restaurant Personnel, (1-17) 297, (18-25) 298; Culinary Resources-Trade Associations, 324-325

Identify occupations in the food service and hospitality industry.

TR: Student’s Lab Resources and Study Guide-Culinary Crossword 20.1

TECH: Exam View Test Bank and Teaching Resources CD-ROM

b. Investigate the occupational outlook and salaries for culinary careers according to current and future trends

SE: Career Profile-Salary Ranges, xv, xvii, xviii, xix, xx; Restaurant Industry Overview, xxii

TE: Culinary Resources-Trade Associations, 324-325


The foundation of this objective can be found on pages:SE: Workstations and Work Lines, 67-70; 3.1 Assessment (1, 4) 72; Test Kitchen, 72; Chapter 3 Review and Assessment (1, 11) 98; Courtesy and Professionalism, 207; Front-of the-House Brigade, 644-645; Back-of-the-House Brigade, 645-646; Handling Customer Complaints, 669-672; Handling Problems, 672-675; Lab Activity-Project 20: Restaurant Role Play, 677TE: Answers to Section Test 3.1 Work Flow in the Kitchen, (1-6) 27; Answers to Section Test 3.1 Work Flow in the Kitchen, (1-6) 27; Answers to Chapter 3 Review and Assessment (1, 11) 34; Section Test 3.1 WorkFlow in the Kitchen, (1-6) 205; Class Discussion, 169; Culinary Practice-Lab Activity Project 20: Restaurant Role Play

TR: Student’s Lab Resources and Study Guide-Lab Activity-Project 20: Restaurant Role Play

c. Discuss the difference between school and workplace environments




(Grades 9-12)




resource(s) )


The foundation of this objective can be found on pages:SE: Culinary Education and Training-Professional Development, xxi

TE: Culinary Resources-Culinary Educational Organizations, 319-320; Trade Associations, 324-325; Extension 1- Learning About the FCCLA, 331-333; Extension 2 The FCCLA Planning Process, 335-337; Extension 3 Learning About SkillsUSA, 339-341; Extension 4 The SkillsUSA Professional Development Program, 343-345; Extension 13 Leadership Skills, 367-368; Answer Keys- Extension 1, 371, Extension 2, 371-372, Extension 3, 372-373, Extension 4, 373-374, Extension 12, 378

The foundation of this objective can be found on pages:SE: Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (20-11) 663, (20-12) 665, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673; Using a Reservation Policy, 648; Chef’s Tip, 648, 655; Using a No-Reservation Policy, 649; 20.1 Assessment, (4, 6) 651; Serving Guests, 663-668; 20.3 Assessment, (2, 3, 5-7) 668; Test Kitchen, 668; Vocabulary 669; Handling Customer Complaints, 669-672; Handling Problems, 672-675; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Lab Activity-Project 20: Restaurant Role Play, 677

3. Describe the importance of service to the culinary industrya. Explore the elements of excellent service to include anticipating the customer’s needs

d. Explore leadership opportunities available from student youth and industry organizations.




(Grades 9-12)




resource(s) )

TE: Figure Discussion, (20-5) 162, (20.7) 164; Answers to 20.1 Assessment, (4, 6) 162;Answers to Section Test 20.1 Restaurant Personnel, (27) 163; Answers to 20.3 Assessment, (2, 3, 5-7) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Class Discussion, 169; Teach/Review-Vocabulary Reinforcement, 169; Culinary Practice-Group Project, 169, Lab Activity, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment, (8, 16, 17) 171; Section Test 20.1 Restaurant Personnel, (27) 298; Section Test 20.3 Serving the Meal, (22-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304

TR: Student’s Lab Resources and Study Guide-Culinary Crossword 20.4, Study Guide, 20.4, Lab Activity-Project 20: Restaurant Role Play

TECH: Exam View Test Bank and Teaching Resources CD-ROM; PowerPoint Slide Show 20.4

The foundation of this objective can be found on pages:SE: Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (20-11) 663, (20-12) 665, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673; Using a Reservation Policy, 648; Chef’s Tip, 648, 655; Using a No-Reservation Policy, 649; 20.1 Assessment, (4, 6) 651; Serving Guests, 663-668; 20.3 Assessment, (2, 3, 5-7) 668; Test Kitchen, 668; Vocabulary 669; Handling Customer Complaints, 669-672; Handling Problems, 672-675; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Lab Activity-Project 20: Restaurant Role Play, 677; Customers’ Reaction, 737

b. Explore the elements of excellent service from the standpoint of the customer




(Grades 9-12)




resource(s) )

TE: Figure Discussion, (20-5) 162, (20.7) 164; Answers to 20.1 Assessment, (4, 6) 162;Answers to Section Test 20.1 Restaurant Personnel, (27) 163; Answers to 20.3 Assessment, (2, 3, 5-7) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Class Discussion, 169; Teach/Review-Vocabulary Reinforcement, 169; Culinary Practice-Group Project, 169, Lab Activity, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment, (8, 16, 17) 171; Section Test 20.1 Restaurant Personnel, (27) 298; Section Test 20.3 Serving the Meal, (22-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304

TR: Student’s Lab Resources and Study Guide-Culinary Crossword 20.4, Study Guide, 20.4, Lab Activity-Project 20: Restaurant Role Play


The foundation of this objective can be found on pages:SE: Communication, 72; Problem-Solving Strategies, 200; Vocabulary, 203; Communicating Effectively, 203-204; Figure (7.6) 204, (7.7) 206, (20-3, 20-4) 647, (20-5) 650; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Working the Front Door, 647; Greeting Guests, 650; Serving Food; 666; Parting Company, 667; Vocabulary, 669; Handling Customer Complaints, 669-671; Handling Problems, 672-675; 20.4 Assessment, (6) 675; Chapter 20 Review and Assessment, (16, 17) 676; Lab Activity-Project 20: Restaurant Role Play, 677; Communicating, 750

c. Investigate the importance of positive attitudes and work ethics




(Grades 9-12)




resource(s) )

TE: Teach/Review-Vocabulary Reinforcement, 62; Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, (1-12) 63; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Class Discussion, 169; Culinary Practice- Project 20: Restaurant Role Play, 67; Answers to 20.4 Assessment, (6) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment, (16, 17) 171; Section Test 7.2 Learning to Work Together, (1-7) 231, (8-12) 232; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304; Extension 12-Character Development, 365-366; Extension 13-Leadership Skills, 367-368; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; AnswerKeys, 378-379

TR: Student's Lab Resources and Study Guide-Study Guide 7.2, 20.4, Culinary Crossword, 7.2, 20.4

TECH: Exam View Test Bank and Teaching Resources CD-ROM; PowerPoint Slide Show-Slide Show 7.2, 20.4

The foundation of this objective can be found on pages:SE: Communication, 72; Problem-Solving Strategies, 200; Vocabulary, 203; Communicating Effectively, 203-204; Figure (7.6) 204, (7.7) 206; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650; Greeting Guests, 650; Serving Food; 666; Parting Company, 667; Handling Customer Complaints, 669-671; Handling Problems, 672-675; 20.4 Assessment, (1-7) 675; Chapter 20 Review and Assessment, (16, 17) 676; Lab Activity-Project 20: Restaurant Role Play, 677; Communicating, 750

d. List the qualities of successful foodservice employees




(Grades 9-12)




resource(s) )

TE: Class Discussion, 62, 169; Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, 1-7) 171; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Culinary Practice-Group Project, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Section Test 7.2 Learning to Work Together, (1-7) 231, (8-12) 232; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304; Extension 11-Creative and Critical Thinking, 363-364; Extension 12-Character Development, 365-366; Extension 13-Leadership Skills, 367-368; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; AnswerKeys, 377-379

TR: Student's Lab Resources and Study Guide-Study Guide 7.2, 20.4, Culinary Crossword, 7.2, 20.4

TECH: Exam View Test Bank and Teaching Resources CD-ROM; PowerPoint Slide Show-Slide Show 7.2, 20.4

The foundation of this objective can be found on pages:SE: Communication, 72; Problem-Solving Strategies, 200; Vocabulary, 203; Communicating Effectively, 203-204; Figure (7.6) 204, (7.7) 206; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Communicating, 750

e. Develop a list of workplace guidelines to include attendance, teamwork, promptness, dependability, asking questions, fairness, honesty, and positive attitude.




(Grades 9-12)




resource(s) )

TE: Class Discussion, 62, 169; Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, 1-7) 171; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Extension 11-Creative and Critical Thinking, 363-364; Extension 12-Character Development, 365-366; Extension 13-Leadership Skills, 367-368; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; AnswerKeys, 377-380

TR: Student's Lab Resources and Study Guide-Study Guide 7.2, Culinary Crossword, 7.2

TECH: Exam View Test Bank and Teaching Resources CD-ROM; PowerPoint Slide Show-Slide Show 7.2

The foundation of this objective can be found on pages:SE: Cover Letters and Other Introductions, 763

The foundation of this objective can be found on pages:SE: Establishing a Professional Network, xxi; Reference List, 759; Locating Job Opportunities, 761-762

The foundation of this objective can be found on pages:SE: Preparing Your Resume, 757-759; Sample Functional Resume, 760

The foundation of this objective can be found on pages:SE: Job Applications, 763The foundation of this objective can be found on pages:SE: Developing a Career Portfolio, 764

f. List the steps of an effective job interview

SE: Locating Job Opportunities-Folders, 761; Informational Interviewing, 762; Interviewing and Demonstrating, 764; Follow-Up, 764

The foundation of this objective can be found on pages: SE: Terminating (23.3) , 752-753; Starting Your Career in Food Service, Appendix 756-764

g. Outline the steps to resign from a job.

b. Identify a network of people who can provide information about job opportunities

c. Write an effective one-page resume

d. Complete a college and job application form

e. Describe how to develop a portfolio

4. Outline a plan for an effective job searcha. Write a cover letter




(Grades 9-12)




resource(s) )

a. State the importance of customer service SE: Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (20-11) 663, (20-13) 668; Using a Reservation Policy, 648; Chef’s Tip, 648, 655; Using a No-Reservation Policy, 649; Greeting Guests, 650; 20.1 Assessment, (4, 6) 651; Serving Guests, 663-668; 20.3 Assessment, (2) 668; Addressing Complaints Quickly, 670-671

TE: Answers to 20.1 Assessment, (2, 4, 6) 162; Answers to Section Test 20.1 Restaurant Personnel, (27) 163; Figure Discussion, (20.7) 164, (20-13) 167; Answers to 20.3 Assessment, (2) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Section Test 20.1 Restaurant Personnel, (27) 298; Section Test 20.3 Serving the Meal, (22-26) 302TECH: Exam View Test Bank and Teaching Resources CD-ROM

b. List the reasons and the ways to make a positive first impression

SE: Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650; Greeting Guests, 650; Chef’s Tip, 655;

TE: Figure Discussion, (20-5) 162; Answers to Section Test 20.4 Handling Complaints and Problems, (6, 7) 170; Section Test 20.4 Handling Complaints and Problems, (6) 303, (7) 304


c. Describe a variety of customers that may have special needs

SE: Presenting the Menu, 665; Figure (20.14) 670, (20-25) 671; Dining Room Temperature, 671; Lighting, 671; Noisy Guests, 673; Chef’s Tip, 673

TE: Class Discussion, 169

1. Develop the skills necessary to provide professional customer service

Culinary and Related Foods Technology IUnit 2: Basic Customer Service (15 hours) Competencies and Suggested Objectives




(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Working the Front Door, 647; Taking Reservations, 649-650; Figure (20-3, 20-4) 647, (20-5) 650; Greeting Guests, 650; No-Shows and Late Arrivals, 651; 20.1 Assessment, (4) 651; Parting Company, 667-668; Handling Customer Complaints, 669-671; Handling Problems, 672-675; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment (8, 16, 17) 676; Lab Activity-Project 20 Restaurant Role Play, 677TE: Answers to 20.1 Assessment, (4) 162; Culinary Practice-Group Project, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment (8, 16, 17) 171; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304

TR: Student's Lab Resources and Study Guide-Study Guide 20.4, Lab Activity- Project 20 Restaurant Role Play


The foundation of this objective can be found on pages:SE: Working the Front Door, 647; Serving Guests, 663-667; 20.3 Assessment, (2, 3) 668; Figure (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (2-13) 668; Greeting Guests, 650; Chef’s Tip, 655; Anticipating Problems, 670; Addressing Complaints Quickly, 670-671; 20.4 Assessment, (1, 6) 675; Chapter 20 Review and Assessment, (8) 676

d. Distinguish between effective and ineffective communication with customers by giving examples

e. Explain how customer satisfaction directly affects a restaurant’s success




(Grades 9-12)




resource(s) )

TE: Figure Discussion, (20.7) 165, (20-13) 167; Answers to 20.3 Assessment, (2, 3) 168;Answers to Section Test 20.3 Serving the Meal (22) 168; Answers to 20.4 Assessment, (1, 6) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-3) 170; Answers to Chapter 20 Review and Assessment, (8) 171; Section Test 20.3 Serving the Meal (22) 302; to Section Test 20.4 Handling Complaints and Problems, (1-3) 304TECH: Exam View Test Bank and Teaching Resources CD-ROM

The foundation of this objective can be found on pages:SE: Figure (20-7) 653, (20-8) 657, (2-12) 665, (2-13) 668, (20-15) 671, (20-16) 672, (20-17) 673; Serviceware, 653-655; 20.2 Assessment (1, 4-7) 658; Serving Guests, 663-668; 20.3 Assessment, (3-7) 668; Handling Customer Complaints, 669-671; Handling Complaints, 672-675; Chef's Tip, 673; 20.4 Assessment, (1-7) 675; Chapter 20 Review and Assessment (8, 16, 17) 676TE: Class Discussion, 164; Figure Discussion, (20-7) 164, (2-13) 167, (20-15, 20-16, 20-17) 169; Answers to 20.2 Assessment (1, 4-7) 165; Answers to Section Test 20.2 Service Tool and Utensils, (3-15) 165; Answers to 20.3 Assessment, (3-7) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment (8, 16, 17) 171; Section Test 20.2 Service Tool and Utensils, (3-7) 299, (8-15) 300; Section Test 20.3 Serving the Meal, (22-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304


f. Create job standards for servers.




(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Problem-Solving Strategies, 200; Vocabulary, 203; Communicating Effectively, 203-204; Figure (7.6) 204, (7.7) 206; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650; Greeting Guests, 650; Handling Customer Complaints, 669-671; Handling Problems, 672-675; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment (8, 16, 17) 676; Lab Activity-Project 20 Restaurant Role Play, 677; Communicating, 750

TE: Class Discussion, 62, 169; Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, 1-7) 171; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment (8, 16, 17) 171; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304; Extension 12-Character Development, 365-366; Extension 13-Leadership Skills, 367-368; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Keys, 378-379

TR: Student's Lab Resources and Study Guide-Study Guide 7.2, Culinary Crossword, 7.2, Lab Activity-Project 20 Restaurant Role Play


b. Practice teamwork SE: Test Kitchen, 72, 78, 97, 148, 171, 184, 191, 207, 213, 230, 259, 267, 319, 332, 362, 389, 486, 520, 529, 552, 651, 658, 668, 675; Lab Activity-Project 20 Restaurant Role Play, 677

2. Practice interpersonal skillsa. Exhibit a positive attitude




(Grades 9-12)




resource(s) )

TE: Culinary Practice-Group Project, 26, 28, 32, 46, 52, 54, 56, 62, 64, 69, 75, 76, 87, 92, 99, 101, 125, 133, 135, 139, 162, 164, 167; Extension 14-Conflict Resolution, Cooperationand Teamwork, (1, 2) 369 (3) 370; Answer Key, (1-3) 379

TR: Student's Lab Resources and Study Guide-Lab Activity-Project 20 Restaurant Role Play


The foundation of this objective can be found on pages:SE: Communicating Effectively, 203-204; Figure (7.6) 204, (7.7) 206, (20-3, 20-4) 647,(20-5) 650; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Serving Guests, 663-668; 20.3 Assessment, (2, 3, 5-7) 668; Test Kitchen, 668; Vocabulary 669; Handling Customer Complaints, 669-672; Handling Problems, 672-675; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Lab Activity-Project 20: Restaurant Role Play, 677

TE: Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, (1-12) 63; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Class Discussion, 169; Answers to 20.3 Assessment, (2, 3, 5-7) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Class Discussion, 169; Teach/Review-Vocabulary Reinforcement, 169; Culinary Practice-Group Project, 169, Lab Activity, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment, (8, 16, 17) 171; Section Test 20.1 Restaurant Personnel, (27) 298; Section Test 20.3 Serving the Meal, (22-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304

c. Demonstrate effective verbal and nonverbal communication skills




(Grades 9-12)




resource(s) )

TR: Student’s Lab Resources and Study Guide-Study Guide, 7.2, Culinary Crossword, 7.2, Culinary Crossword 20.4, Study Guide, 20.4, Lab Activity-Project 20: Restaurant Role Play

TECH: Exam View Test Bank and Teaching Resources CD-ROM; PowerPoint Slide Show 7.2, 20.4

d. Apply conflict resolution skills to real-life situations.

SE: Chapter 3 Review and Assessment, (14, 15) 98; Chapter 6 Review and Assessment, (18) 192; Chapter 7 Review and Assessment, (17) 214; Chapter 10 Review and Assessment, (19) 320; Chapter 15 Review and Assessment, (16) 498; Chapter 16 Review and Assessment, (17, 18) 530; Test Kitchen, 375; Chapter 20 Review and Assessment, (16, 17) 677; Lab Activity-Project 20: Restaurant Role Play, 677

TE: Answers to Chapter 3 Review and Assessment, (14, 15) 34; Answers to Chapter 6 Review and Assessment, (18) 58; Class Discussion, 62, 169; Answers to Chapter 7 Review and Assessment, (17) 66; Answers to Chapter 10 Review and Assessment, (19) 89; Answers to Chapter 15 Review and Assessment, (16) 130; Answers to Chapter 16 Review and Assessment, (17, 18) 136; Culinary Practice-Group Project, 169; Answers to Chapter 20 Review and Assessment, (16, 17) 171; Extension 14-Conflict Resolution, Cooperation and Teamwork, (4) 370; Answer Key, (4) 379

TR: Student's Lab Resources and Study Guide-Lab Activity-Project 20: Restaurant Role Play

TECH; Exam View Test Bank and Teaching Resources CD-ROM




(Grades 9-12)




resource(s) )

a. List reasons why it is important to keep food safe

SE: Importance of Food Safety, 5-6; 1.1 Assessment (1) 20; Science-Outbreaks of Foodborne Illness, (1) 20; The Flow of Food, 21; 1.2 Assessment, (1) 29; Chapter 1 Review and Assessment (8, 9) 36; Selecting and Storing Fish, 470; Receiving and Storing Shellfish, 488

TE: Class Discussion, 12; Answers to 1.1 Assessment (1) 13; Answers to Chapter 1 Review and Assessment (8, 9) 18; Answers to Section Test 1.1, (1-6, 9-13) 13; Answers to Section Test 1.2 The Flow of Food, (1) 15; Section Test (1-6, 9, 11, 12) 193, (13) 194; Section Test 1.2 The Flow of Food, (1) 196; Culinary Resources-Government Sites for Food and Occupational Safety, 320-321, Other Food Safety Sites, 321-322


b. Describe good personal hygiene and how it affects food safety

SE: Grooming and Hygiene, 12-15; Figure 1.6 Disposable Gloves, 14; Figure 1.7 Good Grooming, 15; Figure 1.8 Bandaged Finger, 15; 1.1 Assessment (2) 20;

TE: Class Discussion, 12; Answers to 1.1 Assessment (2) 13; Answers to Section Test (9, 15, 16) 13; Section Test 1.1, (9) 193, (15, 16) 195


c. List the steps to proper hand washing SE: Hand Washing, 13-14; Basic Culinary Skills-Proper Hand Washing, 13; 1.1 Assessment (2) 20

TE: Teach/Review- Basic Culinary Skill, 12; Class Discussion, 12; Answers to Assessment (2) 13; Answers to Section Test 1.1 (16) 13; Section Test 1.1, (16) 195


Unit 3: Food Safety and Sanitation (30 hours) Competencies and Suggested Objectives1. Discuss the importance of food safety

Culinary and Related Foods Technology I




(Grades 9-12)




resource(s) )

d. Give examples of potentially hazardous foods

SE: Biological Hazards-Foods, 8-10; Fat Tom, 11; Water Activity, 12; 1.1 Assessment (6) 20; Perishable Goods, 22; Figure 1.11 Receiving Foods Safely, 22; Cooling Foods Safely, 26; Thawing Food Safely, 26; Serving Foods Safely, 28; Reheating, 29; Figure 1-15 Holding Food Safely, 29; 1.2 Assessment (3, 4, 6, 7) 29; Chapter 1 Review and Assessment (17-19) 36; Chapter 1 Test Practice (10) 27; Focus on Safety, 143, 604, 725; Temperature, 210; Handling Cheeses, 302; Preparing Fruit-Cleaning, 356; Selecting and Storing Fish, 470; Receiving and Storing Shellfish, 488;

TE: Class Discussion, 14; Answers to Section Test 1.1 (6-8, 14) 13; Answers to 1.2 Assessment (3, 4, 6, 7) 15; Answers to Review and Assessment (17-19) 18; Answers to Section Test 1.1 (6-8, 14) 13; Answer to Section Test 1.2 (5) 15; Answers to Chapter 1 Review and Assessment (17-19) 18; Answers to Chapter 1 Test Practice (10) 37; Section Test 1.1 (6-8) 193, (14) 194; Section Test 1.2 (5) 196; Culinary Resources-Government Sites for Food and Occupational Safety, 320-321


e. Categorize and describe the microorganisms that cause food borne illness

SE: Figures, (1-1, 1-2) 6, (1-3) 7; Biological Hazards-Bacteria, 8-9, Virus, 10, Parasite, 10,Fungus, 10; Chapter 1 Review and Assessment (1, 4, 6) 36; Test Practice (1, 7) 37TE: Class Discussion, 12; Figure Discussion (1-1, 1-2) 12; Answers to Section Test 1.1 Sanitary Food Handling, (2-5) 13; Section Test 1.1 Sanitary Food Handling, (2-5) 193; Culinary Resources-Government Sites for Food and Occupational Safety, FDA, 320


f. Identify and list ways biological, chemical, and physical hazards can contaminate food

SE: Importance of Food Safety, 6-11; Figure 1.1 Bacteria, 6; 1.2 Roundworms, 6; Chapter 1 Review and Assessment (9) 36; Test Practice (9) 37




(Grades 9-12)




resource(s) )

TE: Answers to Section Test 1.1 Sanitary FoodHandling, (1, 9, 11, 13) 13; Section Test 1.1 Sanitary Food Handling, (1, 9, 11) 193, (13) 194; Culinary Resources-Government Sites for Food and Occupational Safety, FDA, 320


g. Identity the eight most common allergens, associated symptoms, and methods of prevention

SE: Focus on Safety, 11, 721; Focus on Sanitation, 14; Cross-contamination, 12; Cleaning and Sanitizing, 16-18; 1.1 Assessment (3) 20; Cooking Foods Safely, 23-24; Standardized Recipes, 141; Food Allergies, 721; Chapter 22 Review and Assessment (18) 730

TE: Answers to 1.1 Assessment (3) 13; Answers to Section Test 1.1 Sanitary Food Handling, (9) 13; Class Discussion, 182; Answers to Chapter 22 Review and Assessment (18) 184; Class Discussion, 182; Answers to Section Test 22.2 Making Menus More Nutritious, (2) 183; Section Test 1.1 Sanitary Food Handling, (9) 193; Section Test 22.2 Making Menus More Nutritious, (2) 311


h. Distinguish between situations in which contamination and cross-contamination can occur

SE: Fat Tom, 11-12; Sources of Contamination, 12-13; Grooming and Hygiene, 13-15; Figure (1-6) 14, (1-7, 1-8) 15, (1-9) 17, (1-12) 24, (1-13) 25, (1-14) 26, (1-15) 29, (1-17) 33, (3-1) 71, (4-9) 131; Cleaning and Sanitizing, 16; Waste Disposal and Recycling, 18; 1.1 Assessment (8) 20; Storing, 23; Cooking Foods Safely, 23; Preparing Food Safely, 24; Figure 1.12 Colored Cutting Boards, 24; Chef’s Tip, 24, 133; Monitoring Food Temperatures, 24-25; Cooling Foods Safely, 26-27; Focus on Safety, 27, 143, 211, 278, 461, 604, 725; Serving Foods Safely, 28-29; 1.2 Assessment (3-6) 29; Conduct a Hazard Analysis, 32; DetermineCritical Control Points, 32-33; Chapter 1 Review and Assessment, (12-15, 17, 18) 36; Chapter 1 Test Practice, (2-6, 8, 10) 37; Focus on Sanitation, 147, 303, 316, 356; Handling Cheeses, 302




(Grades 9-12)




resource(s) )

TE: Class Discussion, 12, 14; Figure Discussion (1-6, 1-8) 12, (1-12, 1-13, 1-14, 1-15) 14, (1-17) 16, (3-1) 26; Answers to 1.1 Assessment (8) 13; Answers to Section Test 1.1 Sanitary Food Handling, (9, 14) 13; Answers to 1.2 Assessment (3-6) 15; Answers to Section Test 1.2 The Flow of Food, (2, 5) 15; Answers to Section Test 1.3 HACCP System, (7, 13) 17; Answers to Chapter 1 Review and Assessment (12-15, 17, 18) 18; Answers to Chapter 1 Test Practice, (2-6, 8, 10) 18; Section Test 1.1 Sanitary Food Handling, (9) 193, (14) 194; Section Test The Flow of Food, (2, 5) 197; Section Test HACCP System, (7) 198, (13) 199; Answers to Section Test 16.2 Poultry (8)Section Test 16.2 Poultry (8) 278


i. List the conditions under which bacteria can multiply rapidly and use the letters FAT-TOM

SE: Fat Tom, 11-13; Culinary Science-The pH Scale, 11; 1.1 Assessment (7) 20; Chapter 1 Review and Assessment (12, 13) 36

TE: Assess/Extend- Culinary Science-The pH Scale, 13; Answers to 1.1 Assessment (7) 13; Answers to Section Test 1.1 Sanitary Food Handling (7, 14) 13; Answers to Chapter 1 Review and Assessment (12, 13) 18; Section Test 1.1 Sanitary Food Handling (7) 193, (14)194


j. Explain how time and temperature guidelines can reduce growth of microorganisms

SE: Figure 1-4 Temperature Danger Zone, 12; Fat Tom, 12; Receiving, 22-23, Storing, 23; Ideal Storage Temperatures, 23; Focus on Safety 23; Monitoring Food Temperature, 24; Safe Food Temperatures, 25; Figure (1-13) 25, (1-14) 26, (1-15) 29, (1-17) 33; Cooling Foods Safely, 26-27; Tips for Cooling Foods Safely, 27; Serving Foods Safely, 28-29; 1.2 Assessment (3-7) 29; Food-Safety System, 30; Determine Critical Control Points, 32-33; Establish Critical Limits, 33; Establish Monitoring Procedures, 33; 1.3 Assessment (1) 35; Test Kitchen, 35; Chapter 1 Review and Assessment (2, 5, 13, 14, 20) 36; Test Practice (2-6, 8) 37




(Grades 9-12)




resource(s) )

TE: Class Discussion 14, 16; Figure Discussion(1-13, 1-14, 1-15) 14, (1-17) 16; Culinary Practice-Group Project, 16; 1.2 Assessment (3-7) 14; Answers to Section Test 1.2 The Flow of Food (2, 5-7) 15; 1.3 Assessment (1) 17; Answers to Section Test 1.3 The HACCP System, (6, 7, 9) 17; Answers to Chapter 1 Review and Assessment (2, 5, 13, 14, 20) 18; Test Practice (2-6, 8) 18; Section Test 1.2 The Flow of Food (2, 5-7) 196; Section Test 1.3 The HACCP System, (6, 7, 9) 198

TR: Poster-Food Temperatures

TECH; Exam View Test Bank and Teaching Resources CD-ROM

k. Define the food temperature danger zone and list temperatures that fall within that zone

SE: Figure 1-4 Temperature Danger Zone, 12; Ideal Storage Temperatures, 23; Focus on Safety, 23, 358; Safe Food Temperatures, 25; Figure (1-13) Checking the Temperature of Cooked Food, 25; Figure (1-15) Holding Food Safely, 29; 1.2 Assessment (3, 4) 29; Chapter 1 Review and Assessment (2, 5, 13) 36; Test Practice (2-6, 8) 37; Holding Equipment, 92

TE: Figure Discussion, (1-13, 1-15) 14; Answers to 1.2 Assessment, (3, 4) 15; Answers to Section Test 1.2 The Flow of Food, (5) 15; Culinary Practice-Group Project, 16; Answers to Chapter 1 Review andAssessment, (2, 5, 13) 18; Answers to Test Practice, (2-6, 8) 18; Class Discussion, 32; Section Test 1.2 The Flow of Food, (5) 196

TR: Poster-Food Temperatures


l. Differentiate between different types of thermometers and demonstrate how to use them.

SE: Chef’s Tip, 24; Science-Thermometers, 29; Infrared Thermometer, 74; Figure 3-2 Infrared Thermometer, 74; Measuring Temperature, 126; Culinary Science-Calibrating a Thermometer, 127; Chapter 4 Review and Assessment (17) 134




(Grades 9-12)




resource(s) )

TE: Assess/Extend-Cross Curriculum: Science, 14, Culinary Science-Calibrating a Thermometer, 39; Class Discussion, 14, 28; Answers to Chapter 4 Review and Assessment (17) 41


a. List the seven major steps in a Hazard Analysis Critical Control Points (HACCP) system

SE: Vocabulary, 30; The HACCP System, 30-35; 1.3 Assessment, (2, 5) 35; Chapter 1 Review and Assessment, (3, 11, 16) 36

TE: Teach/Review-Vocabulary Reinforcement, 16; 1.3 Assessment, (2, 5) 17; Answers to Section Test 1.3 The HACCP System, 17; Answers to Chapter 1 Review and Assessment, (3, 11, 16) 18; Answers to Section 1.3 Test, 17; Section Test 1.3 The HACCP System 198-199; Culinary Resources-FDA, 320, Other Food Safety Sites-FoodHACCP.com, 321

TR: Student’s Lab Resources and Study Guide-Study Guide 1.3, Culinary Crossword, 1.3

TECH: Exam View Test Bank and Teaching Resources CD-ROM; PowerPoint Slides, 1.3

The foundation of this objective is found on pages:SE: Vocabulary, 30; The Seven Steps of HACCP, 32-35; Test Kitchen, 35; Lab Activity Project 1: HACCP Procedures, 37; HACCP 143;Focus on Safety, 143

TE: Teach/Review-Vocabulary Reinforcement, 16; Class Discussion, 16; Culinary Practice-Group Project, 16, Lab Activity, 16

TR: Student’s Lab Resources and Study Guide-Activity Project 1: HACCP Procedures

a. Compare different types of storage areas found in a foodservice operation

SE: Storing, 23; Refrigeration Equipment, 74-75; Figure (3-3) 75, (3-4) 76; Shelves, 76-77; 3.2 Assessment (2, 6) 78; Language Arts-Compare/Contrast, 78; Chapter 3 Review and Assessment (8) 98; Test Practice (5, 7, 8) 99

b. Analyze a recipe and re-write it to meet HAACP guidelines.

3. Analyze the flow of food through a foodservice establishment

2. Examine the importance of establishing a food safety system




(Grades 9-12)




resource(s) )

TE: Class Discussion, 28; Figure Discussion, (3-3, 3-4) 28; Answers to 3.2 Assessment (2, 6) 29; Answers to Section Test 3.2 Receiving and Storage Equipment, (1, 3, 5, 7-9) 29; Section Test 3.2 Receiving and Storage Equipment, (1, 3, 5, 7-9) 207


b. Outline proper procedures for receiving, storing, preparing, cooking, holding, cooling, reheating, and serving food that includes use of proper tools and equipment.

SE: Purchasing, Receiving, and Storing Foods, 22-23; Cooking Foods Safely, 23-27; Figure (1-11) 22, (1-12) 24, (1-13) 25, (1-14) 26, (1-15) 29, (1-17) 33, (1-18) 34, (3-2) 74; Chef’s Tip, 23, 28, 73; Focus on Safety, 23, 27; Ideal Storage Temperatures, 23; Safe Food Temperatures, 25; Tips for Cooling Food Safely, 27; 1.2 Assessment (1-7) 29; The HACCP System, 30-35; 1.3 Assessment (1, 2) 35, Test Kitchen 35; Chapter 1 Review and Assessment (2, 3, 5, 10, 11, 14) 36; Lab Activity-Project 1 HACCP Procedures, 37; Chapter 1 Test Practice, (5, 6, 8) 37; Receiving Equipment, 73-74; Chapter 3 Review and Assessment (15) 98; Chapter 3 Test Practice, (8) 99

TE: Class Discussion, 14, 16; Culinary Practice-Group Project, 16, Lab Activity, 16; Figure Discussion, (1-11, 1-12, 1-13, 1-14, 1-15) 14, (1-17, 1-18) 16; Answers to 1.2 Assessment (1-7) 15; Answers to Section Test 1.2 The Flow of Food, 14; Answers to 1.3 Assessment (1, 2) 17; Answers to Section Test 1.3 The HACCP System, (1-3, 5-9, 11-13)17; Answers to Chapter 1 Review and Assessment (2, 3, 5, 10, 11, 14) 19; Answers to Chapter 1 Test Practice, (5, 6, 8) 19; Answers to Chapter 3 Review and Assessment (15) 34; Answers to Test Practice (8) 34; Section Test 1.2 The Flow of Food, 196-197; Section Test 1.3 The HACCP System, (1-3, 5-9) 198, (11-13) 199

TR: Student’s Lab Resources and Study Guide-Study Guide, 1.2, 1.3

TECH: Exam View Test Bank and Teaching Resources CD-ROM; PowerPoint Slides, 1.2, 1.3




(Grades 9-12)




resource(s) )

a. Define the difference between clean and sanitary

SE: Cleaning and Sanitizing, 16; Types of Cleansing Agents, 16; Types of Sanitizers, 17; 1.1 Assessment, (3) 20

TE: Answers to 1.1 Assessment, (3) 13; Answers to Section Test 1.1 Sanitary Food Handling, (10) 13; Section Test 1.1 Sanitary Food Handling, (10) 193


The foundation of this objective can be found on pages:SE: Cleaning and Sanitizing, 16-18; Chef’s Tip, 16, 133; Types of Cleansing Agents, 16; Types of Sanitizers, 17; Figure (1-9) 17, (4-9) 131, (4-10) 132; Chapter 1 Review and Assessment (7) 36; Cleaning Refrigerators and Freezers, 75-76; Storage Containers, 77; Cleaning Shelves and Storage Containers, 78; Maintain and clean equipment properly, 79; Cleaning Food-Preparation Equipment, 83; Focus on Safety, 83, 90; Cleaning Cooking Equipment, 87-90; Chapter 3 Review and Assessment (5) 99; Lab Activity Project 3: Cleaning Preparation and Cooking Equipment,99; Keeping Knives Cleaned and Sanitized, 117; Storing Knives, 118; Maintaining the Cutting Surface, 118-119; Cleaning and Sanitizing Smallware, 131-133; 4.2 Assessment (3) 133; Chapter 4 Test Practice, (8) 135

TE: Class Discussion 14, 30; Answers to Chapter 1 Review and Assessment (7) 18; Answers to Section Test 3.2 Receiving and Storage Equipment, (11) 29; Answers to Section Test 3.3 Preparation and Cooking Equipment, (1) 31; Answers to Chapter 3 Review and Assessment (5) 34; Answers to 4.2 Assessment (3) 40; Section Test 3.2 Receiving and Storage Equipment, (11) 208; Section Test 3.3 Preparation and Cooking Equipment, (1) 209

TR: Student’s Lab Resources and Study Guide-Project 3: Cleaning Preparation and Cooking

4. Maintain a clean and sanitary kitchen

b. Demonstrate procedures for cleaning and sanitizing tools and equipment.




(Grades 9-12)




resource(s) )


a. Discuss OSHA (Occupational Safety and Health Administration) and why it is important

SE: Occupational Safety and Health Administration (OSHA) , 58; Accident/Illness Reports and Records, 60, Hazard Communication Program, 60; 62; Social Studies-OSHA, 63; 2.2 Assessment, (6, 7) 63; Chapter 2 Review and Assessment (13) 64; Chapter 2 Test Practice, (8) 65

TE: Assess/Extend-Cross-Curriculum Social Studies, 22; Answers to 2.2 Assessment, (6, 7) 23; Answers to Review and Assessment (13) 24; Answers to Chapter 2 Test Practice, (8) 24; Answers to Section Test 2.2 Accidents and Injuries, (9, 15) 24; Section Test 2.2 Accidents and Injuries, (9) 203, (15) 204


b. Describe the Hazard Communication Standard Requirements for employers

SE: Hazard Communication Standard, 59-60; Hazard Communication Program, 60; Material Safety Data Sheet (MSDS) , 60; Hazard Communication Program, 60; General Safety Audit, 62-63; 2.2 Assessment, (4, 5, 7) 63; Test Kitchen 63; Chapter 2 Review and Assessment (12, 13) 64; Lab Activity-Project 2: Hazard Communication Program, 65

TE: Culinary Practice-Group Project, 22, Lab Activity, 22; Answers to 2.2 Assessment, (4, 5, 7) 23; Answers to Chapter 2 Review and Assessment (12, 13) 24; Answers to Section Test 2.2 Accidents and Injuries, (10) 24; Section Test 2.2 Accidents and Injuries, (10) 203

TR: Student’s Lab Resources and Study Guide-Project 2: Hazard Communication Program


Culinary and Related Foods Technology IUnit 4: Workplace Safety and Security (15 hours) Competencies and Suggested Objectives1. Demonstrate safe work habits to prevent injuries




(Grades 9-12)




resource(s) )

c. Identify the location and purpose of Material Safety Data Sheets

SE: Material Safety Data Sheet (MSDS) , 60; Hazard Communication Program, 60; Material Safety Data Sheet (MSDS) 61; 2.2 Assessment (4, 5) 63; Chapter 2 Review and Assessment (12, 13, 15) 64; Chapter 2 Test Practice, (7) 65

TE: Answers to 2.2 Assessment (4, 5) 23; Answers to Section Test 2.2 Accidents and Injuries, (11) 23; Answers to Chapter 2 Test Practice, (7) 24; Answers to Chapter 2 Test Practice, (7) 24; Section Test 2.2 Accidents and Injuries, (11) 203


d. Identify electrical hazards that contributeto accidental fires and shocks

SE: Electrical Wiring, 40; Figure (2-1) 40; Chapter 2 Test Practice (1) 65

TE: Class Discussion, 20; Answers to Chapter 2 Test Practice (1) 24


e. Classify different types of fires and fire extinguishers to include automatic sprinklers and hood systems

SE: Fire Control, 41; Automatic Hood and Sprinkler Systems, 41; Figure (2-2) 41, (2-3) 43; Fire Extinguishers, 42-43, 44; Fire Extinguishers and Classes of Fires, 42; 2.1 Assessment (5, 6) 46; Test Kitchen, 46; Science-Types of Fire Extinguishers, 46; Chapter 2 Review and Assessment, (8, 17) 64; Chapter 2 Test Practice, (2) 65

TE: Assess/Extend-Cross-Curriculum: Science, 20; Culinary Practice-Group Project, 20; Class Discussion, 20; Figure Discussion, (2-3) 20; 2.1 Assessment (5, 6) 20; Answers to Section Test 2.1 Fire Safety, (3-5, 10, 14) 21; Answers to Chapter 2 Review and Assessment, (8, 17) 24; Answers to Chapter 2 Test Practice, (2) 24; Section Test 2.1 Fire Safety, (3-5, 10, 14) 201TECH: Exam View Test Bank and Teaching Resources CD-ROM

f. Describe the ways to prevent both fire and chemical burns

SE: Fire Hazard, 39-40; Figure (2-2) 41; Preventing Burns, 51-52; Figure (2.9) 51; Hazard Communication Program, 60; Material Safety Data Sheets (MSDS) 61; General Safety Audit, 62-63




(Grades 9-12)




resource(s) )


g. List hazards that contribute to injury due to slips, trips, or falls

SE: Avoiding Slips and Falls, 52; Figure (2-10) 52



h. Outline proper procedures for cleaning spills on floors

SE: Cleaning Up Spills, 52; Figure (2-10) 52; Material Safety Data Sheets (MSDS) (6) 61; Chapter 2 Test Practice (5) 65

TE: Answers to Chapter 2 Test Practice (5) 24


The foundation of this objective can be found on pages:SE: Using Ladders Safely, 53; Figure (2-12) 53


The foundation of this objective can be found on pages:SE: Strain, Sprains, and Falls, 49; Lifting and Moving Objects Safely, 52-53; Figure (2-11) 52; Chef’s Tip, 53; 2.2 Assessment (2) 63; 2.2 Assessment (2) 64

TE: Answers to 2.2 Assessment (2) 23; Answers to Section Test 2.2 Accidents and Injuries, (5) 23; Answers to 2.2 Assessment (2) 41; Section Test 2.2 Accidents and Injuries, (5) 202


The foundation of this objective can be found on pages:SE: Focus on Safety 48, 116; Handling Knives and Other Cutting Tools Safely, 50; Figure (2-8) 50-51; Chapter 2 Review and Assessment, (3) 64; Knife Safety, 108, Chef’s Tip, 108; Storing Knives, 117-118; Chapter 4 Review and Assessment (9) 134

i. Demonstrate the proper use of ladders

j. Demonstrate proper lifting and carrying procedures to avoid injury

k. Demonstrate correct and safe use of knives including handling, walking, passing, washing, and storage




(Grades 9-12)




resource(s) )

TE: Class Discussion, 22; Answers to Section Test 2.2 Accidents and Injuries, (3) 23; Answers to Chapter 2 Review and Assessment, (3) 24; Answers to Chapter 4 Review and Assessment (9) 41; Section Test 2.2 Accidents and Injuries, (3) 202


l. Identify other hazards that can cause cuts

SE: Handling Knives and Other Cutting Tools Safely, 50; Focus on Safety, 80, 83; Cleaning Food-Preparation Equipment, (4) 83


m. List ways to use protective clothing and equipment to prevent injuries.

SE: Preventing Accidents and Injuries, 49-50; Figure (2-7) 49; Preventing Burns, 51; Figure (2-9) 51; Chapter 2 Review and Assessment, (5) 64

TE: Class Discussion, 22; Answers to Chapter 2 Review and Assessment, (5) 24; Answers to Section Test 2.2 Accidents and Injuries, (11) 23; Section Test 2.2 Accidents and Injuries, (2) 202

a. Outline proper actions to take in the event of a fire

SE: Focus on Safety, 85; Fire Extinguishers 42-43, 44; Fire Extinguishers and Classes of Fires, 42; Figure (2-3) 43, (2-4) 45, (2-5) 46; PASS System for Using Fire Extinguishers, 43; Fire Emergency Plans, 45-46; 2.1 Assessment, (2, 3, 5, 6) 46; Material Safety Data Sheets (MSDS) (4) 61; 2.2 Assessment (5) 63; Test Kitchen 63; Chapter 2 Review and Assessment, (1, 2, 6, 8, 9) 64; Chapter 2 Test Practice, (4) 65

TE: Class Discussion, 20; Figure Discussion, (2-3) 20; Answers to 2.1 Assessment, (2, 3, 5, 6) 21; Answers to Section Test 2.1 Fire Safety, (6-9, 12, 13) 21; Culinary Practice-Group Project, 22; Answers to Chapter 2 Review and Assessment, (1, 2, 6, 8, 9) 24; Answers to Chapter 2 Test Practice, (4) 24; Section Test 2.1 Fire Safety, (6-9, 12, 13) 201

TR: Student's Lab Resources and Study Guide-Study Guide 2.1

2. Explain emergency techniques and procedures




(Grades 9-12)




resource(s) )


b. Describe basic first aid concepts and procedures for choking, cuts, burns, falls, strains, electrical shock, and heart attack

SE: Burns, 47; Burns, 48; Chef’s Tip, 51; First Aid and Emergency Procedures, 54-56; Figure(2-14) 57; Material Safety Data Sheets (MSDS) 60, (8) 61; 2.2 Assessment (1, 3) 63; Chapter 2 Review and Assessment, (7, 10, 11) 64; Chapter 2 Test Practice, (2) 65; Health Emergencies, 672-673

TE: Class Discussion, 22; Answers to 2.2 Assessment (1, 3) 23; Answers to Section Test 2.2 Accidents and Injuries, (6-8) 23; Chapter 2 Review and Assessment, (7, 10, 11) 24; Chapter 2 Test Practice, (2) 24; Section Test 2.2 Accidents and Injuries, (6, 7) 202, (8) 203TR: Student's Lab Resources and Study Guide-Study Guide 2.2


c. Explain the importance of completing standard reports for accidents or illness

SE: Accident/Illness Reports and Records, 60, 62; Health Emergencies, 672

TE: Answers to 20.4 Handling Complaints and Problems, (1) 170; 20.4 Handling Complaints and Problems, (1) 304

d. Describe procedures to manage robberies, natural disasters, and vandalism.

SE: Preparing for Emergencies, 57-58; General Safety Audit, 63; Health Emergencies, 673; Customer Theft, 675; Robbery, 675; 20.4 Assessment, (5) 675

TE: Answers to Section Test 2.2 Accidents and Injuries, (14) 23; Section Test 2.2 Accidents and Injuries, (14) 203; Answers to 20.4 Assessment (5) 170





(Grades 9-12)




resource(s) )

a. Identify the components and functions of a standardized recipe

SE: Standardized Recipes, 140-143; Culinary Science-Research, 143; 15.1 Assessment, (2) 148; Language Arts-Writing a Standardized Recipe, 148; Chapter 5 Review and Assessment, (1, 3, ) 158; Test Practice, (1, 5) 159

TE: Culinary Practice-Group Project, 44; Class Discussion, 44; Answers to 5.1 Assessment, (2) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (1-3, 5, 6, 8) 45; Answers to Chapter 5 Review and Assessment, (1, 3, ) 48; Answers to Test Practice, (1, 5) 48; Section Test 5.1 Understanding Standardized Recipes, (1-3, 5, 6, 8) 217



The foundation of this objective can be found on pages:SE: Measurement Systems, 146; Volume Measurements, 146; Weight Measurements, 147

TE: Class Discussion, 44; Section Test 5.1 Understanding Standardized Recipes, (7, 16) 45; Section Test 5.1 Understanding Standardized Recipes, (7) 217, (16) 218

TR: Poster-Measurements


b. Recognize abbreviations

Culinary and Related Foods Technology IUnit 5: Culinary Basics (20 hours) Competencies and Suggested Objectives1. Demonstrate basic food preparation skills




(Grades 9-12)




resource(s) )

c. Weigh and measure ingredients with measuring devices by weight and volume

SE: Measuring Tools, 125; Hand Tools-Measuring Weight, 125; Hand Tools-Measuring Volume, 126; 4.2 Assessment (6) 133; Yield, 141; Culinary Math-Weight or Volume, 143; Volume, 145; Weight, 145; Figure (5-2) 145, (5-3) 146; Volume Measurements, 146; Weight Measurements, 147; Measurement Systems, 146; Measurement Techniques, 147-148; 5.1 Assessment, (4, 5, 8) 148, Test Kitchen, 148; Chapter 5 Review and Assessment (12, 14) 158; Chapter 5 Test Practice (5) 159

TE: Class Discussion, 39, 44; Answers to 4.2 Assessment (6) 40; Answers to Section Test 4.2 Smallware, (8) 40; Assess/Extend-Culinary Math, 44; Culinary Practice-Group Project, 44; Answers to 5.1 Assessment, (4, 5, 8) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14, 15, 17) 45; Answers to Chapter 5 Review and Assessment (12, 14) 48; Answersto Chapter 5 Test Practice (5) 48; Section Test 4.2 Smallware, (8) 216; Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14, 15) 217, (17) 218



d. Calculate equivalent weights and measures

SE: Volume Measurements, 146; Weight Measurements, 147; Culinary Math-Changing Measurement Units, 156; Chapter 5 Review and Assessment (5) 158; Chapter 5 Test Practice (3) 159

TE: Answers to Chapter 5 Review and Assessment (5) 48; Answers to Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14-17) 45; Answers to Chapter 5 Test Practice (3) 48; Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14, 15) 217, (16, 17) 218






(Grades 9-12)




resource(s) )

e. Convert a standardized recipe to increase and decrease yield

SE: Volume Measurements, 146; Weight Measurements, 147; 5.1 Assessment, (4, 5, 8) 148, Test Kitchen, 148, 157; Scaling Recipe Up or Down, 149-152; Culinary Math-Converting Fractions, 151, Multiplying Fractions, 152, Scaling Recipes by Portion Size, 152-154, Changing Measurement Units, 156; 5.2 Assessment, 157; Chapter 5 Review and Assessment, (2, 4, 5, 6, 8, 10, 12-15) 158; Lab Activity-Project 5: Scaling a Recipe, 159; Test Practice, (2-7) 159; Culinary Math-Making Pancakes, 267

TE: Culinary Practice-Group Project, 44, 46, Lab Activity, 46; Class Discussion, 44, 46; Answers to 5.1 Assessment, (4, 5, 8) 45, Answers to Section Test 5-1, 45; Answers to 5.2 Assessment, (1, 2, 5, 6) 47; Answers to Section Test 5-2 Converting Recipes, 47; Answers to Chapter 5 Review and Assessment, (2, 4, 5, 6, 8, 10, 12-15) 48; Answers to Test Practice, (2-7) 48; Assess/Extend-Cross-Curriculum Math, 76; Section Test 5-1 (16-17) 218; Section Test 5-2 Converting Recipes, 219-220

TR: Poster-Measurements; Student’s Lab Resources and Study Guide-Study Guide 5.2, Culinary Crossword, 5.2


f. Use correct terminology for basic food preparation techniques

SE: Dry Heat Methods, 219-228; Figure (8-4) 225, (8-6) 229, (8-7) 233; Carryover Cooking, 229-230; 8.1 Assessment, (2) 230; Moist Heat and Combination Cooking methods, 232-233, 235, Proper Doneness, 236-237; Test for Doneness, 237; 8.2 Assessment, (2) 237; Chapter 8 Review and Assessment, (3-5) 238; Chapter 8 Test Practice, (2-4) 239




(Grades 9-12)




resource(s) )

TE: Class Discussion, 68, 70; Answers to 8.1 Assessment, (2) 69; Answers to Section Test 8.1 Dry Heat Methods, (4-16) 69; Answers to 8.2 Assessment, (2) 71; Answers to 8.2 Moist Heat Methods, (1, 3-7) 71; Answers to Chapter 8 Review and Assessment, (3-5) 72; Answers to Chapter 8 Test Practice, (2-4) 72; Section Test 8.1 Dry Heat Methods, (4-16) 235; Section Test 8.2 Moist Heat Methods, (1, 3-7) 237, (8-10, 12) 238TR: Student's Lab Resources and Study Guide-Study Guide 8.1, Culinary Crossword, 8.1


g. Apply mise en place through practice SE: Lab Activity-Project 7: Mise en Place, 215 The foundation of this objective can be found on pages: SE: Work Flow, 71; 3.1 Assessment, (2) 72; Vocabulary, 195; Understanding Mise en Place, 195-196; Figure (7-1) 196, (7-2) 197, (7-3) 198, (7-4) 201; Organizing Your Work, 196-200; Culinary Math-Personalizing a Timeline, 199; Chef's Tip, 200, 201; Sequencing and Simplifying Work, 200-201; Setting Up a Workstation, 201-202; 7.1 Assessment, 1-7) 202, Test Kitchen, 202; Basic Mise en Place for Service, 209; Chapter 7 Review and Assessment, (1, 2, 8, 11, 16) 214; Chapter 7 Test Practice, (1-3) 215; Sandwich Mise en Place, 326-328; 11.1 Assessment, (2) 332

TE: Answers to 3.1 Assessment, (2) 27; Answers to Section Test 3.1 Work Flow in the Kitchen, (8) 27; Class Discussion, 60, 92; Teach/Review-Vocabulary Reinforcement, 61; Figure Discussion, (7-1, 7-2, 7-3, 7-4) 61; Assess/Extend-Culinary Math, 61; Answers to7.1 Assessment, 1-7) 61; Answers to Section Test 7.1 Mise en Place, (1-18) 61; Answers to Chapter 7 Review and Assessment, (1, 2, 8, 11, 16) 66; Answers to Chapter 7 Test Practice, (1-3) 66; Answers to 11.1 Assessment, (2) 93; Section Test 3.1 Work Flow in the Kitchen, (8) 206; Section Test 7.1 Mise en Place, (1-13) 229, (14-18) 230; Extension 9-Time Management and Other Management Techniques, (1) 357, (3) 359; Answer Key-Extension 9, 376




(Grades 9-12)




resource(s) )

TR: Student's Lab Resources and Study Guide-Study Guide, 7.1, Culinary Crossword, 7.1, Lab Activity-Project 7: Mise en Place


h. Discuss different types of knives and their uses

SE: Types of Knives, 104-105; 4.1 Assessment, (2) 119; Chapter 4 Review and Assessment, (3, 15) 134; Chapter 4 Test Practice, (1) 135

TE: Answers to 4.1 Assessment, (2) 37; Answers to Section Test 4.1 Using Knives, (14-16) 38; Answers to Chapter 4 Review and Assessment, (3, 15) 41; Answers to Chapter 4 Test Practice, (1) 41; Section Test 4.1 Using Knives, (14, 15) 213, (16) 214



i. Describe common spices and herbs and their uses

SE: Pepper, 170; Herbs, 174-176; Spices, 178-180; Figure (6-6) 180; Sachet d’Epices and Bouquet Garni, 183; 6.3 Assessment, (1, 2, 6) 184

TE: Class Discussion, 54; Answers to 6.3 Assessment, (1, 2, 6) 55; Answers to Section Test 6.3 Herbs, Spices, and Aromatics, (1-8, 11, 12) 55; Section Test 6.3 Herbs, Spices, and Aromatics, (1-8) 225, (11, 12) 226



The foundation of this objective can be found on pages:SE: Standardized Recipes, 140-143; Reading Recipes, 144-145; 5.1 Assessment (2, 3) 148; Chapter 5 Review and Assessment, (1) 158; Chapter 5 Test Practice, (1) 159

j. Follow a standard recipe to produce a standard product.




(Grades 9-12)




resource(s) )

TE: Answers to 5.1 Assessment (2, 3) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (1, 3-6, 8-10) 45; Answers to Chapter 5 Review and Assessment, (1) 48; Answers to Chapter 5 Test Practice, (1) 48; Section Test 5.1 Understanding Standardized Recipes, (1, 3-6, 8-10) 217TR: Laminated Recipe Cards 4-150

The foundation of this objective is found on pages:SE: Vocabulary, 217; Changes to Food, 218; Maintaining Moisture in Food, 218; Figure (8-1) 218, (8.3) 220, (8-4) 225, (8-5) 227, (8-6) 229; Dry Heat Methods, 219-225, 227, 228; Basic Culinary Skills, Grilling and Broiling, 220, 221, Roasting and Baking, 222, Sautéing, 224, Pan Frying, 228, Deep Frying, 229; Culinary Diversity-Research, 226; Chef’s Tip, 227; Determining Doneness, 229-230; 8.1 Assessment, (1-6) 230; Chapter 8 Review and Assessment, (1, 3, 4, 7-12) 238; Recipe Cards, (4-9) 239; Test Practice, (2, 4, 5) 239

TE: Teach/Review-Basic Culinary Skill, 68, Vocabulary Reinforcement, 68; Assess/Extend-Culinary Diversity, 68; Class Discussion, 68; Figure Discussion (8-1, 8.3, 8-4, 8-5, 8-6) 68; Culinary Practice-Recipe Cards, 69; Answers to 8.1 Assessment, (1-6) 69; Answer to Section Test 8.1 Dry Heat Methods, (1-19) 69; Answers to Chapter 8 Review and Assessment, (1, 3, 4, 7-12) 72; Test Practice, (2, 4, 5) 72; Section Test 8.1 Dry Heat Methods, (1-16) 235, (17-19) 236

TR: Student’s Lab Resources and Study Guide-Study Guide 8.1, Culinary Crossword, 8.1

TECH: Exam View Test Bank and Teaching Resources CD-ROM; PowerPoint-Slide Show 8.1

2. Demonstrate basic food cooking methodsa. Demonstrate the dry heat cooking methods




(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Vocabulary, 231; Moist Heat and Combination Cooking Methods, 232-233; Chef’s Tip, 232; Figure (8-7) 233, (8-9) 237; Basic Culinary Skills-Steaming, 233, Poaching, Simmering, and Boiling, 234; How Hot is the Liquid, 234; Determining Doneness, 236; 8.2 Assessment (2-4, 6, 7) 237; Test Kitchen, 237; Chapter 8 Review and Assessment, (5) 238; Recipe Cards, (10-13) 239; Test Practice, (2, 6) 239; Lab Activity-Project 8: Moist Cooking Methods, 239TE: Teach/Review- Basic Culinary Skills, 70, Vocabulary Reinforcement, 70; Culinary Practice-Group Project, 70, Lab Activity, 70; Recipe Cards, 69; Class Discussion, 70; 8.2 Assessment (2-4, 6, 7) 71; Answers to Section Test 8.2 Moist Heat Methods, (1-3, 5-7, 8, 12, 13) 71; Answers to Chapter 8 Review and Assessment, (5) 72; Test Practice, (2, 6) 72; Section Test 8.2 Moist Heat Methods, (1-3, 5-7) 237, (8, 12, 13) 238

TR: Student’s Lab Resources & Study Guide-Lab Activity Project 8: Moist Cooking Methods


c. Demonstrate the combination cooking methods.

SE: Figure, (8-1) 219; Searing, 225; How Hot Is the Liquid-Simmering, 235; Braising and Stewing, 235-236; Basic Culinary Skills-Braising and Stewing, 235; Determining Doneness, 236; 8.2 Assessment, (5) 237; Chapter 8 Review and Assessment, (1, 6, 10) 238; Recipe Cards, (14, 15) 239;

TE: Teach/Review- Basic Culinary Skills, 70; Culinary Practice-Recipe Cards, 70; Answers to 8.2 Assessment, (5) 71; Answers to Section Test 8.2 Moist Heat Methods, (4, 9, 10-12) 71; Answers to Chapter 8 Review and Assessment, (1, 6, 10) 72; Section Test 8.2 Moist Heat Methods, (4) 237, (9, 10-12) 238


b. Demonstrate the moist heat cooking methods




(Grades 9-12)




resource(s) )

a. Identify basic kitchen hand tools SE: Types of Knives, 104-105; 4.1 Assessment, (2) 119; Hand Tools, 120-121, 125; Figure (4-8) 121, (17-8) 545, (17-10) 550; Hand Tools, 122-124, 125, 126; 4.2 Assessment, (1, 6) 133; Chapter 4 Review and Assessment, (6, 13, 16) 134; Chapter 4 Test Practice, (3, 6, 9, 15) 135; Chapter 4 Test Practice, (1) 135; Bakeshop Equipment-Tools for Measuring, 545, Tools for Cutting, 546; Tools for Pastry, 549-551TE: Answers to 4.1 Assessment, (2) 37; Answers to Section Test 4.1 Using Knives, (14-16) 38; Vocabulary, 39; Class Discussion, 39; 4.2 Assessment, (1, 6) 40; Answers to Section Test 4.2 Using Smallware, (1, 4-7, 9) 40; Answers to Chapter 4 Review and Assessment, (3, 6, 9, 15) 41; Answers to Chapter 4 Test Practice, (1) 41; Section Test 4.2 Using Smallware, (1, 4-7) 215, (9) 216; Section Test 4.1 Using Knives, (14, 15) 213, (16) 214

TR: Student's Lab Resources and Study Guide-Study Guide 4.1, 4.2, Culinary Crossword, 4.2


The foundation of this objective can be found on pages:SE: Cleaning and Sanitizing, 16-18; Types of Cleaning Agents, 16; Types of Sanitizers, 17; 1.1 Assessment, (3) 20; Maintaining Knives, 115-119; Figure (4-6) Sharpening Stones, 115; Culinary Math-Measuring Angles, 116; Focus on Safety, 116, 118; Basic Culinary Skill -Sharpening a Knife, 117, Honing a Knife, 118; 4.1 Assessment, (5, 8) 119; Cleaning and Sanitizing Smallware, 131-132; Chef's Tip, 133TE: Answers to 1.1 Assessment, (3) 13; Answers to Section Test 1.1, (10) 13; Answers to 4.1 Assessment, (5, 8) 40; Section Test 1.1, (10) 193

1. Demonstrate the correct use of hand tools.

b. Demonstrate proper cleaning, sanitizing, and maintenance of hand tools

Culinary and Related Foods Technology IUnit 6: Foodservice Equipment (15 hours) Competencies and Suggested Objectives




(Grades 9-12)




resource(s) )

TR: Student's Lab Resources and Study Guide-Study Guide 4.2TECH: Exam View Test Bank and Teaching Resources CD-ROM

The foundation of this objective can be found on pages:SE: Figure (5-2) 145; Measurement Techniques, 147, 148; 5.1 Assessment, (5) 148; Chapter 4 Review and Assessment (17) 134TE: Class Discussion, 39; Answers to Chapter 4 Review and Assessment (17) 41; Figure Discussion, (5-2) 44; Answers to 5.1 Assessment, (5) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (15,17) 45; Section Test 5.1 Understanding Standardized Recipes, (15) 217, (17) 218



d. Identify the types and sizes of pots and pans.

SE: Cookware, 127-128, 129, 130; 4.2 Assessment, (2) 133; Chapter 4 Review and Assessment, (7, 14) 134; Chapter 4 Test Practice, (7) 135

TE: Class Discussion, 39; Answers to 4.2 Assessment, (2) 40; Answers to Chapter 4 Review and Assessment, (7, 14) 41; Answers to Chapter 4 Test Practice, (7) 41



The foundation of this objective can be found on pages:SE: Food Preparation Equipment, 79-83; Focus on Safety, 80; Figure (3-6) 81, (3-7) 82, (3-9, 3-10) 84, (3-11) 85, (3-12) 87; Cooking Equipment, 83-87; 3.3 Assessment, (1-3) 90; Chapter 3 Review and Assessment (2, 3, 6, 9) 98; Chapter 3 Test Practice, (2) 99

a. Demonstrate how to cut and mix foods using standard kitchen equipment

c. Demonstrate measuring and portioning hand tools

2. Demonstrate the safe use and maintenance of large equipment




(Grades 9-12)




resource(s) )

TE: Answers to 3.3 Assessment, (1-3) 31; Answers to Section Test 3.3 Preparation and Cooking Equipment, (2-6, 8-14) 31; Chapter 3Review and Assessment (2, 3, 6, 9) 34; Chapter 3 Test Practice, (2) 34; Section Test 3.3 Preparation and Cooking Equipment, (2-6, 8-12) 209, (13, 14) 210


The foundation of this objective can be found on pages:SE: Cooking Equipment, 83-87; 3.3 Assessment, (4, 5) 90; Chapter 3 Review and Assessment (3) , 98; Grilling and Broiling, 219TE: Answers to 3.3 Assessment, (4, 5) 31; Answers to Chapter 3 Review and Assessment (3) 34


The foundation of this objective can be found on pages:SE: Vocabulary, 91; Holding Equipment, 91-94, 96; Figure (3-14) 93, (3-15) 94; Hotel Pans, 95; Service Equipment, 96-97; 3.4 Assessment, (1- 4) 97; Chapter 3 Review and Assessment, (13) 98; Chapter 3 Test Practice (4) 99TE: Class Discussion 32; Teach/Review-Vocabulary Reinforcement, 32; Answers to 3.4 Assessment, (1- 4) 33; Answers to Section Test 3.4 Holding and Service Equipment, (1-6) 33; Answers to Chapter 3 Review and Assessment, (13) 34; Chapter 3 Test Practice (4) 34; Section Test 3.4 Holding and Service Equipment, (1-4) 211, (5, 6) 212

TR: Student's Lab Resources and Study Guide-Culinary Crossword, 3.4, Study Guide, 3.4


b. Compare and contrast cooking foods using various types of steamers, broilers, grills, ranges, fryers, and ovens

c. Outline how to hold and serve food and beverages using equipment




(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Food Preparation Equipment-Maintain and Clean Equipment Properly, 79, Turn off and unplug, 80, Be sure equipment is complete, 80, Promptly report problems, 80; Focus on Safety, 83; Cleaning Food Preparation Equipment, 83; Chapter 3 Review and Assessment (5) 98; Lab Activity-Project 3: Cleaning Preparation and Cooking Equipment, 99TE: Class Discussion, 30; Culinary Practice-Lab Activity, 30; Answers to Section Test 3.3 Preparation and Cooking Equipment, (1) 31; Chapter 3 Review and Assessment (5) 34; Section Test 3.3 Preparation and Cooking Equipment, (1) 209TR: Student's Lab Resources and Study Guide-Lab Activity-Project 3: Cleaning Preparation and Cooking Equipment


a. Describe a healthy diet SE: Focus on Nutrition, 283, 288, 296, 361; The Importance of Nutrition, 705-706; Calories, 714; 22.1 The Food Guide Pyramid, 716-717; Dietary Guidelines, 717-718; 22.1 Assessment, (1, 4-6) 718; Figure (22.5) 720, (22.8) 726; Choosing Healthy Ingredients, 720-721; Using Healthy Food Preparation Techniques, 723-726; Using Portioning and Presentation Techniques, 726-727; Serving Sizes, 727; 22-2 Assessment, (1, 3, 5) 729; Chapter 22 Review and Assessment, (3, 4, 7-9, 11, 13, 16) 730; Chapter 22 Test Practice, (3, 5, 7-10) 731

Culinary and Related Foods Technology IUnit 7: Nutrition (15 hours) Competencies and Suggested Objectives

1. Develop well-balanced menus

d. Demonstrate proper cleaning, sanitizing, and maintenance of food service equipment.




(Grades 9-12)




resource(s) )

TE: Class Discussion, 180; Answers to 22.1 Assessment, (1, 4-6) 181; Answers to SectionTest 22.1 Nutrition Basics, 10-12, 14-16-19, 23-25) 181; Answers to Section Test 22.1 Nutrition Basics, (4, 8, 10-12, 14-19, 23-25) 181; Answers to 22-2 Assessment, (1, 3, 5) 183; Answers to Section Test 22.2 Making Menus More Nutritious, (7-12) 183; Chapter 22 Review and Assessment, (3, 4, 7-9, 11, 13, 16) 184; Chapter 22 Test Practice, (3, 5, 7-10) 184; Section Test 22.1 Nutrition Basics, (4, 8, 10-12, 14-16) 309, (17-19, 23-25) 310; Section Test 22.2 Making Menus More Nutritious, (7) 312, (8-12) 313; Culinary Resources-Nutrition and Health, 325-326



b. Identify and discuss the role of nutrients to include carbohydrates, hormones, fiber, starch, and fat

SE: Focus on Nutrition, 296; Carbohydrates, 707-708; Fat and Cholesterol, 708, 710; Figure (22-2) 708; Focus on Nutrition, 708; Fats in Foods, 709; 22.1 Assessment, (3, 6) 718; Science-Dietary Fiber, 718; 22.2 Assessment, (2) 729; Chapter 22 Test Practice, (1, 2, 4, 5) 731

TE: Answers to 22.1 Assessment, (3, 6) 181; Answers to Section Test 22.1 Nutrition Basics, (4-17, 26) 181; Answers to 22.2 Assessment, (2) 183; Section Test 22.1 Nutrition Basics, (4-16) 309, (17, 26) 310; Answers to Chapter 22 Test Practice, (1, 2, 4, 5) 184


c. Define and discuss cholesterol and list the food in which it is found

SE: Focus on Nutrition, 247; Fat and Cholesterol, 708, 710; Fats in Foods, 709; 22.2 Assessment (6) 729; Chapter 22 Test Practice, (7) 731

TE: Class Discussion, 180; Answers to 22.2 Assessment (6) 183; Answers to Section Test 22.1 Nutrition Basics, (9-15, 17-19, 26) 183; Answers to Chapter 22 Test Practice, (7) 184;Section Test 22.1 Nutrition Basics, (9-15) 309, (17-19, 26) 310




(Grades 9-12)




resource(s) )


d. Discuss the role of protein, water, vitamins, and minerals in the diet and identify foods that contain these nutrients

SE: Focus on Nutrition, 361; Figure (22-1) 707; Vitamins, 710, 712; Vitamin-Rich Foods, 711; Minerals, 713; Water, 713-714; Mineral-Rich Foods, 713; 22.1 Assessment, (2, 7, 8) 718; Chapter 22 Review and Assessment (2, 9) 731; Chapter 22 Test Practice, (1) 731

TE: Answers to 22.1 Assessment, (2, 7, 8) 181; Answers to Section Test 22.1 Nutrition Basics, (1, 2, 27) 183; Answers to Chapter 22 Review and Assessment (2, 9) 184; Answers to Chapter 22 Test Practice, (1) 184; Section Test 22.1 Nutrition Basics, (1, 2) 309, (27) 310


e. Differentiate between complete and incomplete proteins

SE: Protein, 706-707; Chapter 22 Review and Assessment, (9) 731

TE: Answers to Chapter 22 Review and Assessment ( 9) 731; Answers to Chapter 22 Test Practice, (1) 184


The foundation of this objective can be found on pages:SE: Nutrition labels and Information Sheets, 715; Serving Size, 715; Calorie Content, 715; Percent of Daily Value, 715-716; Figure (22-3) 716; Culinary History-Research, 717; Test Kitchen, 718

TE: Culinary Practice-Group Project, 180; Figure Discussion, 180; Assess/Extend-Culinary History, 180


g. Identify and describe the Recommended Dietary Allowances (RDAs) and the Food Guide Pyramid.

SE: The Food Guide Pyramid, 716-717; Figure (22-4) 716; Dietary Guidelines, 717-718; Chapter 22 Review and Assessment, (6) 730

TE: Figure Discussion, 180; Answers to Chapter 22 Review and Assessment, (6) 184; Culinary Resources-My Pyramid, 326

f. Interpret information on a food label




(Grades 9-12)




resource(s) )


The foundation of this objective can be found on pages:SE: The Food Guide Pyramid, 716-717; Figure (22-4) 716; Dietary Guidelines, 717-718; 22.1 Assessment, (5) 718; Choosing Healthy Ingredients, 720-721; 22.2 Assessment, (1, 3-7) 729; Test Kitchen, 729; Chapter 22 Review and Assessment, (4, 6-8, 13, 14) 730

TE: Figure Discussion, 180; Culinary Practice-Group Project, 182; Answers to 22.1 Assessment, (5) 181; Answers to 22.2 Assessment, (1, 3-7) 183; Answers to Chapter 22 Review and Assessment, (4, 6-8, 13, 14) 184; Culinary Resources-My Pyramid, 326TECH: Exam View Test Bank and Teaching Resources CD-ROM

The foundation of this objective can be found on pages:SE: Seasoning Foods, 167-168; Types of Seasoning Ingredients, 168-170; 6.2 Assessment, (2) 171; Using Fresh and Dried Herbs, 173TE: Answers to 6.2 Assessment, (2) 53; Answers to Section Test 6.2 Seasoning and Flavoring Foods, (1, 3) 53; Section Test 6.2 Seasoning and Flavoring Foods, (1, 3) 223


2. Prepare a well-balanced meala. Use the Recommended Dietary Allowances and the Food Guide Pyramid to plan meals

b. Use herbs and spices for traditional seasonings.




(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Vocabulary, 243, 261, 575, 582; Chef’s Tip, 248, 249, 255, 256, 265, 576, 577, 578, 579, 584, 585, 586; Cooking Eggs, 247-249, 251-252, 254-256; Basic Culinary Skills-Poaching Eggs, 249, Frying Eggs, 250, Scrambling Eggs, 252, French Omelet, 253, Clarified Butter, 258, Cooking Pancakes and Waffles, 261, Cooking Crepes, 262, Creaming Method for Blueberry Muffins, 579, Rubbed-Dough Method, 584, Making Laminated Biscuits, 585; 9.1 Assessment (2, 4, 5) 259; Test Kitchen, 259, 267; Breakfast Foods and Drinks, 260-265; 9.2 Assessment, 267; Culinary Math, 267; Chapter 9 Review and Assessment, (2, 4-6, 8-17) 268; Recipe Cards, 16-27, 269; Lab Activity 9: Preparing Breakfast, 269; Test Practice, (2, 4, 5, 8) 269; Formulas, 551-552; 17.1 Assessment, (3) 552; Culinary Science, 576; Figure (18-1) 577, (18-2) 578, (18-4) 581, (18-5) 583, (18-6) 585, (18-7) 587; Methods of Mixing and Baking 577-578; Garnishes and Serving Accompaniments, 578-581; 18.1 Assessment, (1-6) 581, Test Kitchen, 581; Culinary Math, 581, 587; Biscuits, Scones, and Soda Bread, 582-583; Mixing and Baking, 583-586; Serving Biscuits and Scones, 586-587; 18.2 Assessment, (1-6) , 587, Test Kitchen, 587; Chapter 18 Review and Assessment, (1-15) 588; Recipe Cards, (122-126) 589; Lab Activity-Project 18: Blueberry Muffins, 589; Chapter 18 Review and Assessment, 589; Recipe Cards, 122-126, 589; Test Practice, 589

a. Prepare basic breakfast food items

Culinary and Related Foods Technology IUnit 8: Breakfast Foods, Dairy, and Sandwiches (25 hours) Competencies and Suggested Objectives1. Demonstrate breakfast food preparation




(Grades 9-12)




resource(s) )

TE: Teach/Review- Basic Culinary Skills, 74, 76, 146, 148, Vocabulary Reinforcement, 74, 76, 146, 148; Class Discussion, 74, 138, 146, 148; Culinary Practice-Group Project, 75, 76, 146, 148, Recipe Cards, 75, 76, 146, 148; Answers to 9.1 Assessment (2, 4, 5) 75; Answers to Section Test 9.1 Eggs and Dairy, (7-13, 15, 17, 18) 75; Assess/Extend-Cross Curriculum: Math, 76, Culinary Science, 146, 148; Answers to 9.2 Assessment, 77; Answers to Section Test 9.2 Breakfast Foods and Drinks, (1-10) 77, Answers to Chapter 9 Review and Assessment, (2, 4-6, 8-17) 78; Answers to Test Practice, (2, 4, 5, 8) 78; Answers to 17.1 Assessment, (3) 139; Figure Discussion, (18-2) 146, (18-5, 18-6) 148; Answers to 18.1 Assessment, (1-6) 147; Answers to Section Test 18.1, 147; Answers to 18.2 Assessment, (1-6) 149; Answers to Section Test 18.2, 149; Answers to Chapter 18 Review and Assessment, 150; Answers to Test Practice, 150; Section Test Eggs and Dairy, (7-13, 15) 239, (17, 18) 240; Section Test 9.2 Breakfast Foods and Drinks, (1-6) 241, (7-10) 243; Section Test 18.1 Muffins and Quick Breads, 285-286; Section Test 18.2 Biscuits and Scones, 287-288

TR: Student’s Lab Resources and Study Guide-Lab Activity 9: Preparing Breakfast, Activity 18: Blueberry Muffins, Culinary Crossword, 9.1, 9.2, 18.1, 18.2, Study Guide, 9.1, 9.2, 18.1, 18.2TECH: Exam View Test Bank and Teaching Resources CD-ROM; PowerPoint Slide Show, 18.1, 18.2

The foundation of this objective can be found on pages:SE: Breakfast Beverages, 265-266; Test Practice (6) 269

TE: Answers to Section Test 9.2 Breakfast Foods and Drinks, (11) 77; Answers to Test Practice, (6) 78; Section Test 9.2 Breakfast Foods and Drinks, (11) 242TECH: Exam View Test Bank and Teaching Resources CD-ROM

b. Prepare breakfast beverages




(Grades 9-12)




resource(s) )

c. Evaluate prepared products. SE: Test Kitchen, 259, 267; Lab Activity-Project 9: Preparing Breakfast, 269TE: Culinary Practice-Group Project, 75, 76, Lab Activity, 76; Class Discussion, 76TR: Student’s Lab Resources and Study Guide-Lab Activity-Project 9: Preparing Breakfast

a. Explain how to keep milk products safe and sanitary

SE: Storing, 23; Ideal Storage Temperature-Dairy Products, 23; Chef’s Tip, 23, 303, 477; Focus on Safety, 23; Chapter 1 Review and Assessment, (2) 36; Storing Dairy Products, 258; Storage Times and Temperatures fro Dairy Products, 259; Storing Cheese, 303; Chef’s Tip, 303; 10.3 Assessment (2) 307

TE: Class Discussion, 14; Answers to Chapter 1 Review and Assessment, (2) 18; Answers to 10.3 Assessment (2) 86; Answers to Section Test 10-3 Cheese, (1) 86; Section Test 10-3 Cheese, (1) 247


b. Differentiate between butter and margarine

SE: Focus on Nutrition, 258; Butter, 258

c. Distinguish between several types of cheeses and give examples of each.

SE: Vocabulary, 295; Types of Cheese, 295-301; Figure (10-14) 296, (10-15) 297, (10-17) 305, (10-18) 306; Chef’s Tip, 297, 298, 301, 306; Culinary Science-Research, 303; Culinary History, 304; 10.3 Assessment, (1, 5, 6) 307; Test Kitchen, 307; Chapter 10 Review and Assessment, (3, 7, 10, 15) 320; Lab Activity-Project 10: Tasting Cheese, 321; Test Practice, (3, 7) 321TE: Teach/Review-Vocabulary Reinforcement, 85; Culinary Practice-Lab Activity, 85; Class Discussion, 85; Assess/Extend-Culinary History, 85, Culinary Science, 85; Culinary Practice, 85; Answers to10.3 Assessment, (1, 5, 6) 86; Answers to Section Test 10.3 Cheese, (4, 9-11) 86; Chapter 10 Review and Assessment, (3, 7, 10, 15) 89; Section Test 10.3 Cheese, (4) 247, (9-11) 248TR: Student’s Lab Resources and Study Guide-Lab Activity-Project 10: Tasting Cheese, Culinary Crossword, 10.3

2. Demonstrate preparation and handling of dairy products




(Grades 9-12)




resource(s) )


a. Give examples of different types of sandwiches

SE: Vocabulary, 323; Basic Sandwich Elements, 323-326; Figure, (11-1) 324; Cold Sandwiches, 328-330; Hot Sandwiches, 330-332; 11.1 Assessment, (1, 3, 4) 332; Chapter 11 Review and Assessment (1, 2, 6, 9, 10) 340; Recipe Cards, 43-48) 340; Chapter 11 Test Practice, (1, 4, 5) 341

TE: Teach/Review-Vocabulary Reinforcement, 92, Class Discussion, 92; Answers to 1 Assessment, (1, 3, 4) 93; Answers to Chapter 11 Review and Assessment (1, 2, 6, 9, 10) 96; Answers to Chapter 11 Test Practice, (1, 4, 5) 96; TR: Student’s Lab Resources and Study Guide-Culinary Crossword, 11.1TECH: Exam View Test Bank and Teaching Resources CD-ROM

b. Identify the three components of a sandwich

SE: Basic Sandwich Elements, 323-326; Figure, (11-1) 324; Cold Sandwiches, 328-330; Hot Sandwiches, 330-332; 11.1 Assessment, (1) 332; Chapter 11 Review and Assessment, (1, 2, 6-8) 340TE: Class Discussion, 92; Answers to Chapter 11 Review and Assessment, (1, 2, 6-8) 96;



The foundation of this objective can be found on pages:SE: Vocabulary, 323; Chef’s Tip, 326, 327, 329, 330; Focus on Safety, 326; Sandwich Mise en Place, 326-328; Figure (11-2) 328; Basic Culinary Skill-Making a Club Sandwich, 329, Making a Wrap Sandwich, 330; 11.1 Assessment, (5-7) 332; Test Kitchen, 332; Chapter 11 Review and Assessment, (18) 340; Recipe Cards, (43-48) 341; Chapter 11 Test Practice, (2) 341; Lab Activity-Project 11: Sandwich Basics, 341

c. Prepare various sandwiches.

3. Demonstrate preparation of several types of sandwiches




(Grades 9-12)




resource(s) )

TE: Teach/Review- Basic Culinary Skills, 92; Culinary Practice, 92; Answers to 11.1 Assessment, (5-7) 93; Answers to Chapter 11 Review and Assessment, (18) 94

TR: Student’s Lab Resources and Study Guide-Lab Activity-Project 11: Sandwich Basics


The foundation of this objective can be found on pages:SE: Courtesy and Professionalism, 207; 7.2 Assessment, (4) 207; Communicating, 750; Hiring and Training, 751


b. List and demonstrate effective legal interviewing skills

SE: Hiring and Training, 751

TE: Answers to Section Test 23.2 Managing a Restaurant, (15) 191; Section Test 23.2 Managing a Restaurant, (15) 318


c. Discuss the importance of having new employee orientation

SE: Hiring and Training-orientation, 752; 23.3 Assessment, (2, 4) 753TE: Answers to 23.3 Assessment, (2, 4) 191; Answers to Section Test 23.2 Managing a Restaurant, (17, 18) 191; Section Test 23.2 Managing a Restaurant, (17, 18) 318


d. Describe common elements of orientation programs

SE: Hiring and Training-orientation, 752

TE: Answers to Section Test 23.2 Managing a Restaurant, (17, 18) 191; Section Test 23.2 Managing a Restaurant, (17, 18) 318


1. Utilize employability skillsa. Explain how stereotypes and prejudices can negatively affect how people work together

Culinary and Related Foods Technology IUnit 9: Human Resources (10 hours) Competencies and Suggested Objectives




(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Hiring and Training, 752; 23.3 Assessment, (2, 4) 753TE: Answers to 23.3 Assessment, (2, 4) Answers to Section Test 23.2 Managing a Restaurant, (17, 18) 191; Section Test 23.2 Managing a Restaurant, (17, 18) 318


f. List and apply effective techniques used in performance evaluations.

SE: Hiring and Training-performance evaluation, 752TE: Answers to Section Test 23.2 Managing a Restaurant, (19) 191; Section Test 23.2 Managing a Restaurant, (19) 318


a. Identify types of salads SE: Vocabulary, 281; Purpose of Salads, 281-282; Figure (10-6) 282, (10-7) 286, (10-9) 286, (10-10) 290, (10-11) 291, (10-12) 291, (10-13) 292; Green Salads, 283, 286; Other Salad Ingredients, 288-291; Composed Salads, 292-294; Four Popular Composed Salads, 294; 10.2 Assessment, (4, 5) 294; Chapter 10 Review and Assessment, (9, 13) 320; Recipe Cards, (36-42) 321; Chapter 10 Test Practice, (1) 321

TE: Teach/Review-Vocabulary Reinforcement, 83; Class Discussion, 83; Figure Discussion, (10-9, 10-11) 83; Recipe Cards, (36-42) 84; Answers to 10.2 Assessment, (4, 5) 84; Answers to Section Test 10.2 Salads, (1, 5 ) 84; Answers to Chapter 10 Review and Assessment, (9, 13) 89; Answers to Chapter 10 Test Practice, (1) 89; Section Test 10.2 Salads, (1, 5) 245

TR: Student’s Lab Resources and Study Guide-Study Guide 10.2, Culinary Crossword 10.2


Unit 10: Salads and Garnishes (25 hours) Competencies and Suggested Objectives1. Prepare various types of salads

e. Summarize and discuss effective group and on the job training





(Grades 9-12)




resource(s) )

b. Identify types of salad greens used in salad preparation

SE: Green Salads, 283, 286; Salad Greens, 284-285; 10.2 Assessment (2) 294; Chapter 10 Review and Assessment, (2, 6, 16) 320; Recipe Cards, (36-38) 321; Chapter 10 Test Practice, (2) 321; Leafy Greens, 367

TE: Class Discussion, 83; Answers to 10.2 Assessment (2) 84; Answers to Section Test 10.2 Salads, (2, 6, 7) 84; Answers to Chapter 10 Review and Assessment, (2, 6, 16) 89; Section Test 10.2 Salads, (2) 245, (6, 7) 246


c. Identify the parts of a salad SE: Purpose of Salads, 281-282; Figure (10-6) , 282, (10.7) 286; Green Salads, 283, 286; Other Salad Ingredients, 288-291; Composed Salads, 292-293; 10.2 Assessment, (2-4) 294; Chapter 10 Review and Assessment, (2, 6) 320; Chapter 10 Test Practice, (2) 321

TE: Class Discussion, 83; Answers to Section Test 10.2 Salads, (2, 4-7) 84; Section Test 10.2 Salads, (2, 4, 5) 245, (6, 7) 246


The foundation of this objective can be found on pages:SE: Purpose of Salads, 281-282; Figure (10-11) 291; 10.2 Assessment, (1) 294; Recipe Cards, (36-42) 321

TE: Figure Discussion (10-11) 83

e. Demonstrate appropriate methods to clean salad greens

SE: Preparing Greens, 286-287; Basic Culinary Skill-Mixed green Salad, 287; Chef’s Tip, 289


f. Store salads properly. SE: Figure (10-8) , 286; Preparing Greens, 287


d. Compare and contrast types of salads served at different points in the meal




(Grades 9-12)




resource(s) )

a. Differentiate among salad dressings SE: Salad dressings and Dips, 273-280; Common Mayonnaise Dressings and Dips-Description, 278; 10.1 Assessment, (2) 280; Chapter 10 Review and Assessment (1, 5, 8) 320; Recipe Cards (28-34) 321TE: Culinary Practice-Recipe Cards (28-34) 81; Answers to 10.1 Assessment, (2) 81; Answers to Section Test 10.1 Dressings and Dips, (2, 5, 6, 8, 9, 11) 82; Answers to Chapter 10 Review and Assessment (1, 5, 8) 89; Section Test 10.1 Dressings and Dips, (2, 5, 6, 8, 9, 11) 243


b. Match dressings to appropriate salads. SE: Preparing Greens, 287; Common Mayonnaise Dressings and Dips-Use, 278; Chapter 10 Review and Assessment, (16) 320


a. Describe the importance of a garnish SE: Preparing Greens, 287; Chef’s Tip, 293, 326; Garnishes, 317-318; Color Effects of Garnishes, 318; 10.4 Assessment, (3) 319; Garnishing Soups, 461-463; (Figure 14-15) 461TE: Class Discussion, 87;


b. Describe common ingredients used to garnish

SE: Chives, 174; Parsley, 175; Preparing Greens, 287-288; Basic Culinary Skill-Croutons, 288; As a topping or garnish, 307; Color Effects of Garnishes-Food Garnish, 318; Serving Fruit, 361; Garnishing Soups, 461; Garnishes for Clear Soups, 462; Garnishes for Hearty Soups, 463; 14.3 Assessment, (4) 465

TE: Answers to 14.3 Assessment, (4) 121; Answers to Section Test 14-3 Soups, (6, 9, 15) 121; Section Test 14-3 Soups, (6, 9) 269, (15) 270TECH: Exam View Test Bank and Teaching Resources CD-ROM

2. Identify salad dressings

3. Demonstrate garnishing plates




(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Chef's Tip, 143; Color Effects of Garnishes, 318; 10.4 Assessment, (5) 319

TE: Answers to 10.4 Assessment, (5) 88

The foundation of this objective can be found on pages:SE: Chapter 3 Review and Assessment (12) 98; Scaling Up, 150; Culinary Math-Simplifying a Fraction, 151; Multiplying Fractions, 152; Scaling Recipes by Changing Portion Size, 152-154; Scaling to Change Portion Size, 154; Chapter Review and Assessment-Culinary Math, (2, 13) 158, (15) 192, (14, 15) 214, (13, 14) 238, (14, 15) 268, (17) 320, (16) 340, (17, 18) 426, (15, 16) 466, (16, 17) 588, (18) 638, (16) 730, (15) 754; Chapter Test Practice, (7) 159, (4) 467; Culinary Math-Raw Food Cost, 697; Culinary Math-Prime Cost Method, 701

TE: Answers to Chapter 3 Review and Assessment (12) 34; Answers to Chapter Review and Assessment-Culinary Math, (2, 13) 48, (15) 58, (14, 15) 66, (13, 14) 72, (14, 15) 78, (17) 89, (16) 103, (17, 18) 113, (15, 16) 122, (16, 17) 136, (18) 160, (16) 184, (15) 192; Chapter Test Practice, (7) 48, (4) 122; Extension 8 Making Change Unassisted by Technology, 353-355; Answers to Extension 8 Making Change Unassisted by Technology, 375


Unit 11: Culinary Math (15 hours) Competencies and Suggested Objectives1. Apply basic mathematical calculations to the culinary practices

a. Given a list of numbers, add, subtract, multiply, and divide using basic math operations

c. Design a plate garnished attractively.





(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Scaling Up, 150; Scaling Down, 151; Culinary Math-Simplifying a Fraction, 151, Multiplying Fractions, 152, Multiplying Fractions, 152; Scaling Recipes by Changing Portion Size, 152-154; Scaling Recipes by Changing Portion Size, 152-154; Chapter Review and Assessment-Culinary Math, (2, 6, 13) 159, (15) 192, (14, 15) 214, (13) 238, (14, 15) 268, (17) 320, (16) 340, (17, 18) 426, (15, 16) 466, (17) 498, (16, 17) 588, (18) 638, (16) 730, (15, 16) 754

TE: Answers to Section Test 5.2 Converting Recipes, (4) 46; Answers to Chapter Review and Assessment-Culinary Math, (2, 6, 13) 48, (15) 58, (14, 15) 66, (13) 72, (14, 15) 78, (17) 89, (16) 103, (17, 18) 113, (15, 16) 122, (17) 136, (18) 160, (16) 184, (15) 192; Section Test 5.2 Converting Recipes, (4) 219


a. Convert recipes from original yield to desired yield using conversion factors

SE: Scaling Recipe Up or Down, 149-152; Culinary Math-Converting Fractions, 151, Multiplying Fractions, 152, Scaling Recipes by Portion Size, 152-153, Scaling to Change Portion Size, 154, Changing Measurement Units, 156; 5.2 Assessment (5) 157; Chapter 5 Review and Assessment, (2, 4, 6-8, 13) 158; Chapter Review and Assessment-Culinary Math, (15) 192, (15) 214, (13) 238, (14, 15) 268, (16) 340, (17) 426, (15, 16) 466, (17) 498, (16) 588, (18) 638; Chapter 5 Test Practice, (7) 159

b. Given a list of fractions, decimals, whole numbers, and percentages, add, subtract, multiply, and divide.

2. Apply basic mathematical functions to weights and measures




(Grades 9-12)




resource(s) )

TE: Class Discussion, 46; Teach/Review-Vocabulary Reinforcement, 46; Culinary Practice-Group Project, 46, Lab Activity, 46; Answers to 5.2 Assessment (5) 47; Answers to Section Test 5.2, Converting Recipes, (1-3, 6) 47; Answers to Chapter 5 Review and Assessment, (2, 4, 6-8, 13) 48; Answers to Chapter Review and Assessment-Culinary Math, (15) 58, (15) 66, (13) 72, (14, 15) 78, (16) 96, (17) 113, (15, 16) 122, (17) 130, (16) 150, (18) 160; Answers to Chapter 5 Test Practice, (7) 48; Section Test 5.2, Converting Recipes, (1-3, 6) 219, (9) 220

TR: Poster-Measurements; Student’s Lab Resources and Study Guide-Study Guide 5.2, Culinary Crossword, 5.2


The foundation of this objective can be found on pages:SE: Volume Measurements, 146; Weight Measurements, 147; Scaling Recipe Up or Down, 149-152; Culinary Math-Converting Fractions, 151, Multiplying Fractions, 152, Scaling Recipes by Portion Size, 152-153, Changing Measurement Units, 156; Chef’s Tip, 154; 5.2 Assessment, (5, 6) 157; Test Kitchen, 157; Chapter Review and Assessment-Culinary Math, (2, 4, 5, 6, 8, 10, 12-15) 158, (15) 192, (14, 15) 214, (13) 238, (14, 15) 268, (16) 340, (17) 426, (15, 16) 467, (17) 498, (16) 588, (18) 638; Chapter 5 Test Practice, (7) 159; Lab Activity-Project 5: Scaling a Recipe, 159; Test Practice, (2-7) 159; Culinary Math-Making Pancakes, 267

b. Calculate recipe yields.




(Grades 9-12)




resource(s) )

TE: Teach/Review-Vocabulary Reinforcement, 46; Culinary Practice-Group Project, 46, Lab Activity, 46; Class Discussion, 46; Answers to Section Test 5-2 Converting Recipes, (1-3, 5, 6, 9) 47; Chapter 5 Review and Assessment, (2, 4, 6-8, 13) 158; Answers to Chapter Review and Assessment-Culinary Math, (15) 58, (15) 66, (13) 72, (14, 15) 78, (16) 96, (17) 113, (15, 16) 122, (17) 130, (16) 150, (18) 160; Chapter 5 Test Practice, (7) 47; Section Test 5.2, Converting Recipes, (1-3, 5, 6) 219, (9) 220TR: Poster-Measurements; Student’s Lab Resources and Study Guide-Study Guide 5.2, Culinary Crossword, 5.2


The foundation of this objective can be found on pages:SE: Factor Method, 696; Figure (21-11) 696, (21-12) 698; Prime Cost Method, 696-699; Culinary Math-Raw Food Cost, 697; Culinary Math-Prime Cost Method, 701; Chapter 21 Review and Assessment (5, 6, 8, 9) 702; Chapter 21 Test Practice (7, 8) 703

TE: Class Discussion, 176; Assess/Extend-Culinary Math, 176; Answers to Section Test 21.2 Pricing Menu Items, (5, 7-9) 177; Section Test 21.2 Pricing Menu Items, (5) 307, (7-9) 308

The foundation of this objective can be found on pages:SE: Menu Pricing Methods, 697-701

c. Differentiate between the two categories of food purchased: perishable and nonperishable

SE: Receiving, 22; Perishable Goods, 783; Receiving and Handling Meat, 514-516

TE: Answers to Section Test 1.2 The Flow of Food, (2, 4) 15; Section Test 1.2 The Flow of Food, (2, 4) 196;


a. Describe and give examples of controllable food costs, fixed costs, and variable costs related to food and labor

b. Given a set of numbers, calculate depreciation

3. Apply basic mathematical functions to control food costs




(Grades 9-12)




resource(s) )

d. Outline and follow basic receiving procedures

SE: Receiving, 22; Figure (1-11) 22; Chef's Tip, 23; 1.2 Assessment, (2) 29; Chapter 3 Review and Assessment, (15) 98

TE: Class Discussion, 14; Answers to 1.2 Assessment, (2) 15; Answers to Section Test 15.2 Shellfish (13, 14) 129; Section Test 15.2 Shellfish, (13, 14) 274



e. State the appropriate storage guidelines and temperatures for different perishable foods.

SE: Storing, 23; Focus on Safety, 23; Ideal Storage Temperatures, 23; 1.2 Assessment, (2) 29; Chapter 1 Review and Assessment, (5) 36; Buying and Storing Eggs, 246; Storage Time and Temperature for Eggs, 246; Chef's Tip, 246, 303, 477; Storing Dairy Products, 258; Storage Times and Temperatures for Dairy Products, 259; Buying Handling and Storing Cheeses, 303; Storing Fruit, 356; Storing Vegetables, 379-380; Chapter 12 Review and Assessment, (2, 5, 7, 10, 13) 391; Chapter 12 Test Practice, (7) 391; Storing Grains, 399-400; Storing Legumes, 408; Storing Fish, 477-479; Receiving and Storing Shellfish, 488-489; 15.2 Assessment, (2, 6) 497; Chapter 15 Review and Assessment, (7, 13) 498; Test Practice (8) 499; Receiving and Handling Meat, 514-516; 16.1 Assessment, (3) 520; Choosing Quality Poultry, 523; Chapter 16 Review and Assessment, (5-7) 530




(Grades 9-12)




resource(s) )

TE: Class Discussion, 127; Answers to 1.2 Assessment, (2) 15; Answers to Chapter 1 Review and Assessment, (5) 18; Answers to Chapter 3 Review and Assessment, (15) 34; Answers to Section Test 10.3, Cheese (1) 86; Answers to Chapter 12 Review and Assessment, (2, 5, 7, 10, 13) 103; Answers to Chapter 12 Test Practice, (7) 103; Answers toSection Test 13.2 Beans and Other Legumes, (3) 110; Answers to 15.2 Assessment, (2, 6) 128; Answers to Section Test 15.2 Shellfish (6, 13, 14, 16, 17) 129; Answers to Chapter 15 Review and Assessment, (7, 10, 13) 130; Answers to Test Practice (8) 130; Answers to 16.1 Assessment, (3) 133; Answers to Section Test 16.1 Poultry, (6, 8) 135; Answers to Chapter 16 Review and Assessment, (5-7) 136; Section Test 10.3, Cheese (1) 247; Section Test 13.2 Beans and Other Legumes, (3) 261; Section Test 15.2 Shellfish (6) 273, (16, 17) 274; Section Test 16.1 Poultry, (6) 277, (8) 278


a. Identify, describe, and demonstrate the preparation of different fruits

SE: Vocabulary, 343; Types of Fruit, 343-344, 346, 348-354; Apples, 345; Berries, 346; Citrus Fruit, 347; Pears, 348; Stone Fruit, 349; Melons 350-351; Tropical Fruit, 352-353; Preparing Fruits, 356-358; Focus on Safety, 356, 357, 358; Cooking Fruit, 358-361; Chef's Tip, 359; Basic Culinary Skills-Poaching Fruit, 360, Pureeing Fruit, 360; 12.1 Assessment (3-5, 7, 8) 362; Test Kitchen 362; Chapter 12 Review and Assessment, (3, 4, 8, 11, 12, 18) 390; Recipe Cards (53-56) 391; Test Practice (2, 8) 391

Competencies and Suggested Objectives1. Demonstrate the preparation of fruits

Culinary and Related Foods Technology IUnit 12: Fruits and Vegetables (10 hours)




(Grades 9-12)




resource(s) )

TE: Teach/Review-Vocabulary Development, 98, Basic Culinary Skills, 98; Class Discussion, 98; Culinary Practice-Recipe Cards, (53-56) 99, Group Practice, 99; Answers to 12.1 Assessment (3-5, 7, 8) 99; Answers to Section Test 12.1 Fruit, (1-12, 14-18) 99; Answers to Chapter 12 Review and Assessment, (3, 4, 8, 11, 12, 18) 103; Answers to Test Practice (8) 103; Section Test 12.1 Fruit, (1-12, 14-16) 255, (17, 18) 256

TR: Student's Lab Resources and Study Guide-Study Guide, 12.1; Culinary Crossword, 12.1


b. List and explain the USDA quality grades for fresh fruit

SE: Grading Fruit, 355-356

TE: Answers to Section Test 12.1 Fruit, (13) 99; Section Test 12.1 Fruit, (13) 255

TECH: Exam View Test Bank and Teaching Resources CD-ROMThe foundation of this objective can be found on pages:SE: The Ripening Process, 354-355; Chef's Tip, 355; Chapter 12 Review and Assessment, (5) 390

TE: Class Discussion, 98; Answers to 12.1 Fruit, (12, 16) 99; Answers to Chapter 12 Review and Assessment, (5) 103; Section Test 12.1 Fruit, (12, 16) 255TR: Student's Lab Resources and Study Guide-Study Guide 12.1


d. Summarize ways to prevent fruit from spoiling too quickly

SE: Chef's Tip, 354; Storing Fruit, 356



c. Demonstrate the procedures for properly storing ripe fruit




(Grades 9-12)




resource(s) )

e. Match and cook fruit based on appropriate methods

SE: Focus on Sanitation, 356; Cooking Fruit, 358-359, 361; Chef's Tip, 359; 12.1 Assessment (3, 4, 7, 8) 362; Test Kitchen 362; Chapter 12 Review and Assessment, (3, 4, 12, 18) 390; Test Practice (8) 391; Recipe Cards (53-56) 391;

TE: Culinary Practice-Recipe Cards, (53-56) 99, Group Practice, 99; 12.1 Assessment (3, 4, 7, 8) 99; Answers to Section Test 12.1 Fruit, (17, 18) 99; Answers to Chapter 12 Review and Assessment, (3, 4, 12, 18) ; Answers to Test Practice (8) 99; Section Test 12.1 Fruit, (17, 18) 256


f. Explain how to prevent enzymatic browning of fruit.

SE: Focus on Safety, 357

a. Identify, describe, and demonstrate the preparation of different vegetables

SE: Vocabulary, 363; Types of Vegetables, 363-364, 366-377; Cabbage Family, 365; Gourds, 366; Leafy Greens, 367; Mushrooms, 368; Onion Family, 369; Chef's Tip, 368, 374; Focus on Safety, 370, 371; Sweet Peppers, 370; Chiles, 371; Pods and Seeds, 372; Roots, 373; Shoots and Stalks, 374; Tomatoes, 376; Figure (12-5) 376; Tubers, 377; Preparing Vegetables 380-382; Basic Culinary Skills-Trimming and Dicing Onions, 380-381, Trimming and Mincing Garlic, 381-382, Tomato Concasse, 383, Glazing Vegetables, 385, Making Vegetable Braises or Stews, 386, Chef's Tip, 386, 388; Deep Frying Vegetables, 387, Pureeing Potatoes, 388; Cooking Vegetables, 383-388; Recipe Cards, (57-68) , 391; 12.2 Assessment (1, 3, 4, 7) 389; Test Kitchen, 389; Chapter 12 Review and Assessment, (3, 6, 15, 19) 390; Lab Activity-Project 12: Cooking Potatoes, 391; Test Practice, (3-6) 391

2. Demonstrate the preparation of vegetables




(Grades 9-12)




resource(s) )

TE: Teach/Review-Basic Culinary Skills, 100, Vocabulary 100; Class Discussion, 100; FigureDiscussion, (12-5) 100; Culinary Practice-Recipe Cards (57-68) 101, Lab Activity-Project 12: Cooking Potatoes, Group Project, 101; Answers to 12.2 Assessment, (1, 3, 4, 7) 101; Answers to Section Test 12.2, (1-11) 102; Answers to Chapter 12 Review and Assessment, (3, 6, 15, 19) 103; Answers to Test Practice, (3-6) 103; Section Test 12.2 Vegetables, (1-5) 257, (6-11) 258

TR: Student's Lab Resources and Study Guide-Study Guide 12.1, Lab Activity-Project 12: Cooking Potatoes, Culinary Crossword, 12.2

TECH: Exam View Test Bank and Teaching Resources CD-ROM: PowerPoint Slide Show-Slide Show 12.2

b. List and explain the USDA quality grades for fresh vegetables

SE: Market Forms, 379


c. Demonstrate the procedures for properly storing ripe vegetables, roots, and tubers

SE: Chef's Tip, 364, Storing Vegetables, 379-380; 12.2 Assessment (2, 6) 389; Chapter 12 Review and Assessment, (2, 7) 390;

TE: Student's Lab Resources and Study Guide-Study Guide 12.2TECH: Exam View Test Bank and Teaching Resources CD-ROM

d. Summarize ways to prevent vegetables from spoiling too quickly

SE: Chef's Tip, 364; Storing Vegetables, 379-380; 12.2 Assessment (2, 6) 389






(Grades 9-12)




resource(s) )

e. Match and prepare vegetables according to appropriate methods.

SE: Chef's Tip, 368, Focus on Safety, 370, 371; Preparing Vegetables 380-382; Basic Culinary Skills-Trimming and Dicing Onions, 380-381, Trimming and Mincing Garlic, 381-382, Tomato Concasse, 383, Glazing Vegetables, 385, Making Vegetable Braises or Stews, 386, Chef's Tip, 386, 388; Deep Frying Vegetables, 387, Pureeing Potatoes, 388; Cooking Vegetables, 383-388; 12.2 Assessment (8) 389; Chapter 12 Review and Assessment, (3, 6, 15, 19) 390; Recipe Cards, (57-68) , 391; Chapter 12 Test Practice, (5) 391TE: Culinary Practice- Recipe Cards, (57-68) , 101; Answers to 12.2 Assessment, (8) 101; Answers to Section Test 12.2, (3) 102; Answers to Chapter 12 Review and Assessment, (3, 6, 15, 19) 103; Answers to Chapter 12 Test Practice, (5) 103; Section Test 12.2 Vegetables, (3) 257, (10-11) 258


a. Explain how the menu drives cost SE: Prices, 680; Factors Influencing Menu Prices, 694-695; 21.2 Assessment, (1) 701

TE: Answers to 21.2 Assessment, (1) 177; Answers to Section Test 21.2 Pricing Menu Items, (1) 177; Section Test 21.2 Pricing Menu Items, (1) 307The foundation of this objective can be found on pages:SE: Facility, Staff and Equipment Limitations, 687; Prime Cost Method, 696-697; Staffing Needs, 735The foundation of this objective can be found on pages:SE: Culinary Math-Raw Food Cost, 697; Figure(21-11) 696


b. Explain how the menu reflects labor costs

c. Determine standard portion cost

Culinary and Related Foods Technology IUnit 13: Controlling the Cost of Food (10 hours) Competencies and Suggested Objectives1. Determine the menu selling price




(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Factor Method, 696; Figure (21-11) 696; Culinary Math-Raw Food Cost, 697; Chapter 21 Review and Assessment (5, 6, 14) 702; Chapter 21 Test Practice, (8) 703

TE: Class Discussion, 176; Answers to Chapter 21 Review and Assessment (5, 6) 178; Answers to Chapter 21 Test Practice, (8)178; Answers to Section Test 21.2 Pricing Menu Items, (5) 177; Section Test 21.2 Pricing Menu Items, (5) 307The foundation of this objective can be found on pages:SE: Menu-Pricing, 696-701; Chapter 21 Review and Assessment, 702

The foundation of this objective can be found on pages:SE: Menu-Pricing, 696-701; Chapter 21 Review and Assessment, 702

The foundation of this objective can be found on pages:SE: Factor Method, 696; Chapter 21 Review and Assessment (5, 6, 14) 702; Chapter 21 Test Practice, (8) 703TE: Answers to Section Test 21.2 Pricing Menu Items, (5) 177; Chapter 21 Review and Assessment (5, 6, 14) 178; Answers to Chapter 21 Test Practice, (8) 178; Section Test 21.2 Pricing Menu Items, (5) 307

The foundation of this objective can be found on pages: SE: Reading Income Statements, 740-742; Chapter 23.1 Assessment, 742; Chapter 23 Review and Assessment, 754

The foundation of this objective can be found on pages: SE: Reading Income Statements, 740-742; Chapter 23.1 Assessment, 742; Chapter 23 Review and Assessment, 754

f. Determine selling prices using the contribution margin method

g. Determine selling prices using the straight mark-up method.

2. Apply mathematical procedures to revenue controla. Calculate the average sales per customer

b. Calculate total sales, including tax and tip.

d. Determine selling prices using the food cost percentage method

e. Determine selling prices using the average check method




(Grades 9-12)




resource(s) )

The foundation of this objective can be found on pages:SE: Raw Food Cost, 697; Basic Purchasing Principles, 743-745; Inventories, 746-747

The foundation of this objective can be found on pages:SE: Inventories, 746-747

c. Determine daily and monthly food cost. SE: Chef's Tip, 688

b. Perform calculations to determine inventory

3. Explain and apply principles used in inventory controla. Determine dollar value of inventory


adopt ms introduction to culinary arts cia 1st edition...

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