4th Edition (Labensky/Hause) © 2007 On Cooking: A … · 4th Edition (Labensky/Hause) © 2007 ......

Prentice Hall On Cooking: A Textbook of Culinary Fundamentals,4th Edition (Labensky/Hause) © 2007

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

Louisiana Model Course Guidelines – Food Service TechnicianISBN's 9780131738836 SE / 9780131713314 IM Grades 9-12

G r a d e s 9 - 1 2

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition (Labensky/Hause) © 2007 Correlated to:

Louisiana Model Course Guidelines – Food Service Technician

SE = Student Edition IRCD = Interactive Resource CD 2

Food Service Technician

Content Guideline

Louisiana Family and Consumer Sciences Education Related Content Standards *All benchmarks are not marked for all Family and Consumer Sciences courses.

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Strand: Nutrition and Foods Overview Standard 1. Analyze the internal and external factors that influence nutritional practices and wellness across the life span. 1. Examine the

psychological, cultural, and social influences related to food choices.

2. Explore the societal, governmental, socio-economic, and technological influences related to food choices and practices.




3. Examine the impact of food choices on the global economy.

•SE: 10- 11; 16; 845; IRCD: 3

Standard 2. Evaluate the nutritional content of food in relation to health and wellness of individuals and families. 1. Analyze the effect of

nutrients on health, appearance, job performance, and personal/family life.

•SE: 42; 43- 44- 47; 48; 50- 51; 59; IRCD: 9; 11; 121; 122; 123; 215; 216

2. Examine the relationship of nutrition and wellness to individual and family, health, including the extended family from very young to elderly.

•SE: 48- 49; 50- 51; 59; 846; IRCD: 9; 11; 121; 122; 123; 176; 215; 216; 241




3. Judge the impact of food addictions and eating disorders on wellness.

4. Evaluate sources of food and nutrition information that contribute to wellness.

•SE: 48; 49; 50; 51- 52; 54; 59; 661; 724; 845- 847; IRCD: 9; 10; 11; 122; 123; 168; 176; 216; 237; 241

5. Interpret information regarding nutrition to promote health and wellness.

•SE: 42; 43’ 44; 50- 52; 58; 845- 847; IRCD: 9; 10; 11: 176; 241




Standard 3. Evaluate and apply nutrition information. *FCCLA Related 1. Assess and use basic

nutrition principles, food plans, preparation techniques, and specialized dietary plans.

•SE: 45; 52- 55; 58; 573; 594; 723- 724; 847- 854; 875; IRCD: 9; 10; 121; 122; 123; 170; 176; 177; 215; 216; 238; 241

2. Determine nutrient requirements across the life span addressing the diversity of people, culture, and religions.

3. Appraise and interpret nutritional data from food.

•SE: 51- 52; 939; IRCD: 11





Content Guideline


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4. Assess principles to maximize nutrient retention in foods.

•SE: 45; 46; 57; 58; 723-724; 725; 726; 727; 728; 742; 744; 777; 789;




802; IRCD: 9; 69; 73; 121; 122; 170; 174; 175; 215; 216; 238; 240

5. Assess the influence of socioeconomic and psychological factors on food and nutritional behavior.

6. Choose menus based on nutrient needs.

•SE: 47; 48- 49; 52; 57; 58; IRCD: 9; 10; 11; 122; 123; 215; 216

7. Monitor recipe/formula proportions and modifications for food production.

•SE: 52- 55; 57; 167; 168; 71; 573; 594-598; 645;

•SE: 49; IRCD: 123; 217




646- 647; 660; 675; 729; 730; 847- 851; 852- 853; 854; 874; 892; 893; IRCD: 136; 176; 177; 179; 222; 240; 241; 243

8. Critique the selection of foods to promote a healthy lifestyle.

•SE: 45; 47; 52- 55; 355; 383; 409; 435; 464; 593; 660; 661; 723- 724; 776; 786; 788; 847-850; 854; 874;

•SE: 45; 47; 52- 55; 355; 383; 409; 435; 464; 593; 660; 661; 723- 724; 776; 786; 788; 847-850; 854; 874;




937; 1334- 1336; IRCD: 10; 77; 78; 166; 237

937; 1334- 1336; IRCD: 10; 77; 78; 166; 237

9. Categorize foods into exchange groups and plan appropriate menus based on the nutritional needs.

•SE: 50;:

10. Instruct individuals on nutrition for health maintenance and disease prevention.

Standard 4. Demonstrate planning, selecting, storing, preparing, and serving of foods to meet nutritional needs of individuals and families across the life span. 1. Apply various dietary

guidelines in developing food plans to meet nutrition and wellness needs.

•SE: 49- 50; 51; 846; 847; 853; 854; IRCD: 10; 11

•SE: 49- 50- 51; 52- 55; 57; 58; 661; 725; 744; 845- 847; 848; IRCD: 9; 70; 78; 123; 168; 176; 216; 237; 241




2. Select nutritious foods for a variety of situations.

•SE: 45; 47; 52- 55; 355; 383; 409; 435; 464; 593; 660; 661; 723- 724; 776; 786; 788; 847-850; 854; 874; 937; 1334- 1336; IRCD: 10; 77; 78; 166; 237

•SE: 45; 47; 52; IRCD: 10; 11; 123; 216

3. Select appropriate food preparation methods, based on available resources, to meet nutritional and health needs.

•SE: 46; 58; 211; 227; 355; 383; 409; 435; 464; 573; 594; 660; 661;




723- 724; 728; 729; 730; 744; 776; 786; 788; 847-850; IRCD: 9; 121; 122: 123; 170; 215; 216; 238

4. Construct alternative ways to meet health and special nutritional needs considering available resources.

5. Select, store, prepare, and serve nutritious and aesthetically pleasing foods that meet health and wellness needs of family members.

•SE: 57; 58; 725- 727; 728; 729; 730; 744; 777; 789; 848; 849; 850; 874; 888; 938- 940; 948;

•SE: 45; 46; 47; 52- 55; 58; 167; 168; 181; 211; 227; 355; 383; 409; 435; 464; 573; 594; 660;




IRCD: 9; 69; 79; 83- 84; 170; 174; 175; 176; 180; 238; 240; 241; 242

661; 723-724; 728; 744; 776; 784; 786; 788; 802; 847- 851; 874; 937; 948; 1334- 1336; IRCD: 9; 10; 73; 77; 78; 121; 122: 123; 135; 136; 170; 179; 183; 215; 216; 222; 238; 242; 243

6. Implement a life plan that promotes wellness.

•SE: 43; 44; 48- 49- 53; 55- 56;




58; 845- 847; IRCD: 9; 10; 11

7. Demonstrate proper table setting, service, and table manners.


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Standard 5. Analyze food-borne illness as a health issue for individuals and families. 1. Investigate the causes and

prevention for food-borne disease and illness.

•SE: 20- 30; 31-




35; 37; 167; 221; 244; 295; 324; 327; 347; 465- 466; 494; 659; 660; 668; 712; 777; 786; 789; 875; 879; 962; 966; 968; 989; 1032; 1259; 1270; 1273; 1325; 1328; IRCD: 6; 7; 43; 56; 86; 112; 113; 118; 119; 120; 144; 148; 149;




160; 161; 166; 168; 174; 175; 184; 185; 186; 188; 208; 214; 215; 227; 228; 229; 234; 237; 238; 240; 243; 244; 245; 246; 253

2. Examine the role of families in teaching personal hygiene and sanitation practices to family members.

•SE: 23; 29; 30; 37; IRCD: 6; 7; 118; 119; 120; 214; 215;

3. Determine which individuals are most at risk for developing food-borne illness.

•SE: 22




4. Determine the symptoms of food-borne illness and describe the health implications.

•SE: 21- 22; 29; IRCD: 7; 14; 119; 214

•SE: 29; IRCD: 7; 14; 119; 214

5. Consider when and where to report food-borne illness.

•SE: 20; 37; IRCD: 6; 7

Standard 6. Evaluate the factors affecting food safety from production through marketing. 1. Appraise safety and

sanitation practices throughout the food chain that contribute to food contamination with organisms that can lead to illness.

•SE: 21; 24- 29- 32; 33- 35; 37; 105; IRCD: 6; 118; 119; 131; 214; 215; 219

2. Determine contamination risks of perishable and non-perishable foods.

•SE: 22- 29; 32- 33; 36; 37; 167; 168; 169; 191;




222; 244; 257; 292; 295; 296-297; 324- 325; 327; 347; 668; 777; 786; 874; 879; 962; 1032; 1259; 1270; 1273; 1325; IRCD: 6; 37: 40; 43; 118; 119; 136; 145; 147; 148; 149; 214; 215; 222; 227; 228; 229




3. Assess changes in national and international food production and distribution systems and explain how these changes impact food supplies available in retail establishments.

•SE: 20; 37; IRCD: 6

4. Assess conditions that create a safe working environment for food production.

•SE: 22- 35; 36; 37; 78; 79; 84; 91; 95; 96; 97; 100; 105; 185; 192; 221; 222; 466; 494; 1325; 1328; IRCD: 6; 7; 16; 56; 112; 118; 119; 120; 127; 131; 144; 212; 214; 215;




218; 219; 226; 227; 255;

5. Research the national, state, and local inspection systems that are in place to protect the health of individuals and the public.

Standard 7. Demonstrate food safety and sanitation procedures. 1. Examine pathogens found

in food and determine how time, temperature, pH, and moisture affect their growth, causing illness.

•SE: 20- 26; 37; IRCD: 6; 118; 119; 214; 215

2. Practice food service management safety/sanitation procedures.

•SE: 22- 35; 36; 37; 78; 79; 84; 91; 95; 96; 97; 100; 105; 185; 192; 221; 222; 466; 494; 875; 1325; 1328;




IRCD: 6; 7; 16; 56; 112; 118; 119; 120; 127; 131; 144; 212; 214; 215; 218; 219; 226; 227; 255

3. Design a system for documenting, investigating, and reporting incidents of a food-borne illness.

•SE: 33- 35; 37; IRCD: 6

4. Apply safe shopping, storing, preparing, and serving principles during food handling to reduce the risk of food borne illness.

•SE: 22- 29; 32- 33; 36; 37; 167; 168; 169; 191; 221; 222; 244; 257; 292; 295; 296-297;

•SE: 36; 89; 96; 104; IRCD: 120; 129; 131; 215; 219; 220




324- 325; 327; 347; 573; 668; 777; 786; 874; 875; 879; 962; 1032; 1259; 1270; 1273; 1325; IRCD: 6; 37: 40; 43; 118; 119; 136; 144; 145; 147; 148; 149; 164; 214; 215; 222; 226; 227; 228; 229; 235





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5. Practice good personal hygiene/health procedures and report symptoms of illness.

•SE: 20; 23; 29; 30; 875; IRCD: 118; 214

•SE: 20; 23; 29; 30; 78; 79; 100; 105; 185; 221; 222; 466; 494; 660;

•SE: 20; 36- 37; 89; 95- 96; 104; IRCD: 120; 127; 129; 131; 215; 218;




875; 962; 966; 968; 989; 991; 1273; 1325; 1328; IRCD: 16; 56; 112; 118; 119; 120; 127; 138; 144; 184; 188; 212; 214; 215; 218; 223; 226 227; 243; 245; 246; 255

219; 220

6. Demonstrate proper receiving storage of both raw and prepared foods.

•SE: 24- 25; 74; 90- 91; 97; 167; 168; 169; 324- 325; 347;




465- 466; 494; 541; 576; 659; 725; 744; 777; 874; 919; 927; 930; 931; 932; 933; 934; 936; 939; 940; 948; IRCD: 43; 56; 64; 69; 83- 84; 128; 149; 160; 166; 168; 170; 174; 175; 180; 182; 218; 229; 234; 237; 238; 240; 242;




243 7. Demonstrate food

handling and preparation techniques that prevent cross contamination between raw and ready-to-eat foods and between animal or fish sources and other food products.

•SE: 22- 29; 32- 33; 36; 37; 84; 105; 167; 168; 169; 191; 221; 222; 244; 257; 292; 295; 296-297; 324- 325; 327; 347; 573; 668; 777; 786; 874; 875; 879; 962; 1032; 1259; 1270; 1273; 1325; IRCD: 6; 37: 40; 43; 118;

•SE: 28- 29; 36; 96; 104: IRCD: 119; 131; 214; 220




119; 131; 136; 144; 145; 147; 148; 149; 164; 214; 215; 219; 222; 226; 227; 228; 229; 235

8. Examine current types and proper uses of cleaning materials and sanitizers.

•SE: 30; 31; 32; IRCD: 118; 119; 214;

•SE: 28; 32; 96; IRCD: 119; 214

•SE: 28; 31; 95;

9. Apply Occupational Safety and Health Administration’s Right to Know Law and Material Safety Data Sheets and explain their requirements in handling hazardous materials.

•SE: 36;

10. Apply waste disposal and recycling methods.

•SE: 32; IRCD: 7;

11. Demonstrate ability maintain necessary records to document time and temperature control, employee health, maintenance of equipment, and other

•SE: 33- 35; 37; IRCD: 118; 120;

•SE: 36

•SE: 24; 25; 84




elements of food preparation, storage, and presentation.

215; 216

Standard 8. Analyze information on product labels that have food safety implications for individuals and families. 1. Examine the labeling

requirements mandated by federal, state, or local authorities for product packaging.

•SE: 51- 52; 58; 65; 185; IRCD: 10; 11; 122; 215

2. Examine the manufacturer’s product descriptors and use by/sell by dates.

•SE: 185

1. Review current technology in the selection, preparation, and home storage of food.

2. Critique nutrition assessment data using current technology.

3. Assess the effects of food science and technology in meeting nutritional needs.

Standard 10. Contribute to the public dialogue about food safety and sanitation. 1. Interpret for others food

safety and sanitation needs as related to the wellness of individuals and families.

•SE: 23; 29; 30; 37; IRCD: 6; 7; 118; 119; 120; 214; 215




2. Examine the need for food safety and sanitation processes and procedures that a result in the wellness of individuals and families.

•SE: 23; 29; 30; 37; IRCD: 6; 7; 118; 119; 120; 214; 215

3. Illustrate how individuals can impact food safety and sanitation related to food eaten outside the home.

•SE: 29; 30





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Standard 11. Demonstrate knowledge of risk management procedures as applied to food safety, food testing, and sanitation. 1. Demonstrate knowledge

of factors that contribute to food-borne illness.

•SE: 20- 30; 31- 35; 37; 167; 191; 221; 244; 295; 324; 327; 347;




465- 466; 494; 659; 660; 668; 712; 777; 786; 789; 875; 879; 962; 966; 968; 989; 1032; 1259; 1270; 1273; 1325; 1328; IRCD: 6; 7; 43; 56; 86; 112; 113; 118; 119; 120; 144; 148; 149; 160; 161; 166; 168; 174; 175; 184; 185; 186;




188; 208; 214; 215; 227; 228; 229; 234; 237; 238; 240; 243; 244; 245; 246; 253

2. Demonstrate knowledge of food service management safety/sanitation programs.

•SE: 33- 35; 37; IRCD: 6; 7; 118; 120; 214; 215

3. Use knowledge of the system for documenting and investigating reports of food-borne illness.

4. Utilize the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.

•SE: 33- 35; 37; IRCD: 6; 7; 118; 120; 214; 215

5. Practice good personal hygiene/health procedures when handling food.

•SE: 20; 23;




29; 30; IRCD: 118; 214

6. Develop procedures for receiving and storage of raw and prepared foods.

•SE: 74; 90- 91; 97; 167; 168; 169; 324- 325; 347; 465- 466; 494; 541; 576; 659; 725; 744; 777; 874; 919; 927; 930; 931; 932; 933; 934; 936; 939; 940; 948; IRCD: 43; 56; 64; 69; 83- 84; 128;




149; 160; 166; 168; 170; 174; 175; 180; 182; 218; 229; 234; 237; 238; 240; 242; 243

7. Describe current types of cleaning materials and sanitizers and their proper use.

•SE: 28; 31; 32; 36; IRCD: 118; 119; 214

8. Apply OSHA’s (OSHA) Right to Know law and Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.

9. Carry out waste disposal and recycling methods.

•SE: 32

•SE: 32

Standard 12. Utilize current technology in food product development. 1. Utilize various factors that

affect food preferences in the marketing of food.

2. Utilize data in statistical analysis.

3. Prepare food for

presentation and evaluation.

•SE: 295-296;

•SE: 295-296;




297; 882; 883; 884; 920; 942; 963; 965; 967; 997; 1040- 1041; 1298- 1308; 1312-1314; 1319; 1322- 1324; 1328; IRCD: 40; 41; 109- 110; 112; 113; 146; 147; 178; 211; 212; 227; 228; 241

297; 882; 883; 884; 963; 965; 967; IRCD: 40; 41; 146; 147; 178; 227; 228; 241





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Standard 13 Demonstrate selecting, using, and maintaining food production equipment. 1. Operate tools and

equipment following safety procedures and OSHA requirements.

•SE: 36; IRCD: 129; 219

•SE: 36; IRCD: 129; 219

•SE: 36; IRCD: 129; 219

•SE: 36; IRCD: 129; 219

•SE: 36; IRCD: 129; 219

2. Maintain tools and equipment following safety procedures and OSHA requirements.

•SE: 36; IRCD: 129; 219

•SE: 36; IRCD: 129; 219

•SE: 36; IRCD: 129; 219

•SE: 36; IRCD: 129; 219

•SE: 36; IRCD: 129; 219

3. Verify the selection and use of equipment.




4. Demonstrate procedures for cleaning and sanitizing equipment.

•SE: 31- 32; IRCD: 7; 118; 119; 214

•SE: 32; 36; 89; 104; IRCD: 129; 131; 219; 220

•SE: 31; 36; 95; IRCD: 118; 214

5. Examine efficiency of equipment purchases based on long-term business needs and specific regulations and codes related to foods.

6. Demonstrate procedures for storage of equipment and tools.

•SE: 97; 105; IRCD: 131; 220

Standard 15. Demonstrate preparing all categories of menu items utilizing commercial materials to produce a variety products. 1. Apply principles of food

preparation to a variety of food products.

•SE: 36; 78; 96; 104; 204; 583; IRCD: 129; 131; 220

2. Demonstrate skills in knife, tool, and equipment handling.




3. Demonstrate a variety of cooking methods including roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, stir-frying, convection, microwaving, and emerging technological methods.

•SE: 89; 206; 215; 224; 257; 327-331; 341; 342-346; 347; 473-481; 492-493; 494; 585-590; 592- 593; 662- 664; 729-734; 777-779; 780- 781; 941- 943; 944; 948; IRCD: 33; 36; 43; 57; 83; 127; 140; 141; 218; 224; 225

•SE: 202; 203; 204; 205; 208- 215; 221; 222-225; 226-; 227; 279; 334-339; 341; 484-493; 591- 592; 594- 601; 661; 664-670; 672-674; 684; 685; 735- 744; 779- 780; 782-783; 789- 792; 802; 879- 882; 888; 943; 945- 947;




IRCD: 62; 66; 73; 80; 128; 148; 164; 165; 166; 218; 228; 236

4. Utilize weights and measures to demonstrate proper scaling and measurement techniques.

5. Apply use of herbs, spices, oils, and vinegars.





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6. Prepare various meats, seafood, and poultry.

7. Prepare various stocks,

soups, and sauces.

8. Prepare various fruits, vegetables, and starches.

9. Prepare various salads,

dressings, and marinades.

10. Prepare sandwiches, canapés, appetizers, and beverages.

11. Prepare breakfast meats, eggs, cereals, and batter products.




12. Apply the fundamentals of baking science to the preparation of a variety of products.

13. Apply the fundamentals of time and temperature to cooking, cooling, and reheating of a variety of foods.

14. Demonstrate food presentation techniques.

•SE: 258; 295- 296; 884; 889; 883; 884; 920; 967; 997; 1298- 1308; 1304; 1305 IRCD: 109- 110; 112- 113; 146; 147; 209- 210; 211- 212; 254; 255

15. Calculate the cost of using convenience food items.

Standard 16. Demonstrate food science, dietetics, and nutrition management functions. 1. Build menus

incorporating customer/client’s nutritional needs.




2. Monitor food preparation, production, and testing systems.


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3. Verify standards for food quality.

4. Create standardized

recipes. •SE:

65- 75; 94; 206; 1332; IRCD: 13; 14; 125;




126; 217

Standard 19. Demonstrate effective communication skills. 1. Demonstrate written,

verbal, and non-verbal communication.

2. Demonstrate positive interpersonal skills to resolve conflict, negotiate, work as a team, and provide leadership.

•SE: 15; 75

3. Use accepted food science, food service, dietetics, and nutrition industry terminology and technical information.

•SE: 15; 29- 30; 36; IRCD: 5; 120; 215

•SE: 20- 37; IRCD: 5; 6; 118- 120; 214; 215

•SE: 31- 32; IRCD: 5

•SE: 36- 37; 95- 96; 100; 104; IRCD: 16; 120; 127; 215

•SE: 91- 95; 100; IRCD: 15; 17; 127; 128; 218

•SE: 89- 90; 100; IRCD: 15; 16; 127; 128; 218

•SE: 78- 88; 100; 1064; IRCD: 15; 19; 20; 21; 127; 128; 129; 131; 218; 219; 220

•SE: 24; 25; 94

•SE: 31- 32; 95

•SE: 65- 75; 94; 206; IRCD: 12; 13; 14; 125; 126; 217

•SE: 34; 36; 90- 91; IRCD: 128; 218

•SE: 51; 65; 73; 74- 75; 82- 83; 295-296; 297; 882; 883; 884; 920; 942; 963; 965; 967; 997; 1040- 1041; 1298- 1308; 1312-1314; 1319; 1322- 1324; 1328; 1332; IRCD: 15;

SE: 49; 65; 69; 74- 75; 82; 83; 1324- 1325; 1332; IRCD: 123; 216

•SE: 15; 75

•SE: 295-296; 297; 882; 883; 884; 963; 965; 967; IRCD: 40; 41; 146; 147; 178; 227; 228; 241

•SE: 40- 55; 58; IRCD: 9; 121; 122; 123; 215; 216




39; 40; 41; 109- 110; 112; 113; 123; 126; 146; 147; 178; 211; 212; 216; 217; 227; 228; 241

4. Practice grooming and dress requirements in the food industry.

•SE: 15; 30; 36; IRCD: 120; 215



Food Service Technician Content Guideline

(The student will be able to. . .)

Unit One Personal Hygiene 1. Describe the causes and effects of food poisoning. 2. Describe the relationship of personal hygiene to food safety. 3. State what effect personal hygiene has on the way people feel about themselves and the way

others feel about them. 4. Identify ten (10) rules for personal hygiene. 5. Describe the purpose of sanitation inspections. 6. Utilize activities of the Family, Career, and Community Leaders of America (FCCLA)

student organization as an integral component of course content and leadership. Unit Two Sanitary Food Handling 1. Describe how food is contaminated or made unsafe. 2. Describe how to prevent contamination. 3. Explain “the three C’s” of food safety. 4. Explain the sanitation principles. 5. Explain why the health department has sanitation inspections. Unit Three Cleaning the Facility 1. Describe the importance of cleaning in a food service facility. 2. State the goal of cleaning. 3. Select the methods and supplies to clean eight food service areas. Unit Four Safe Working Practices 1. Explain the need for safe working habits. 2. State reasons why equipment should be used correctly. 3. List common types of injuries in food service. 4. Explain how to avoid falls, cuts, and strains. 5. Identify and tell how to put out the three types of fires. 6. Explain how to use fire extinguishers. 7. Explain how to prevent fires.

Developed May 2003 Food Service Technician


Louisiana Model Course Guidelines – Food Service Technician 8. Explain how to prevent burns. 9. Recognize and avoid safety hazards. Unit Five Introduction to Equipment 1. Describe how equipment use affects food service. 2. Practice energy conservation techniques. 3. Identify and explain the use and care of small equipment. Unit Six Food Machines 1. Use and care for the food slicer. 2. Use and care for the mixer. 3. Use and care for the chopper. 4. Use and care for the food processor. 5. Use and care for the vertical cutter/mixer or VCM. Unit Seven Cooking Equipment 1. List the advantages of using steamers. 2. Describe the types of steamers. 3. Describe how to use and care for a low pressure steamer. 4. Describe how to use and care for a steam-jacketed kettle. 5. Use and care for the tilting skillet. 6. Use and care for the deep fat fryer. 7. Use and care for ranges. 8. Use and care for deck ovens. 9. Use and care for convection ovens. Unit Eight Refrigerators and Freezers 1. Explain why chilling preserves food quality. 2. List types of refrigerators and freezers. 3. List recommended temperature ranges for refrigerators and freezers. 4. List guidelines for use of refrigerators and freezers. 5. Describe how to clean and maintain refrigerators and freezers.



Louisiana Model Course Guidelines – Food Service Technician Unit Nine Dish machines 1. Describe the parts of the dishwashing process. 2. List the types of dish machines. 3. Describe the procedures for each step in using the dish machines. 4. Describe the maintenance procedures for dish machines. Unit Ten Using Standardized Recipes 1. Describe a standardized recipe. 2. List reasons for using standardized recipes. 3. Describe the steps in using standardized recipes. 4. Use correct techniques for measuring foods. 5. Explain food preparation terms used in recipes. Unit Eleven Storage 1. State four advantages of proper storage. 2. Describe nine storage rules. Unit Twelve Meal Service 1. Explain how to maintain the serving line. 2. Describe serving techniques for technicians. 3. Explain how to keep food safe during meal service. 4. Explain how to keep food appealing during meal service. 5. Define the “Offer vs. Serve” plan. Unit Thirteen Portion Control 1. Describe the effects of portion control on nutrition, work planning, student participation, and

food costs. 2. Use the correct methods for determining food portions.



Louisiana Model Course Guidelines – Food Service Technician Unit Fourteen Communication and Group Problem Solving 1. Describe communication. 2. Describe six techniques for sending messages. 3. Describe sources of written messages for technicians. 4. List three rules for listening. 5. Describe six steps to solve group problems. Unit Fifteen Promoting School Food Service 1. Describe the goals of school food service. 2. Describe actions of technicians who promote school food service. 3. Describe ways to make the school food service appealing. 4. Describe ways to make the food appealing. Unit Sixteen Nutrition 1. List reasons why students eat certain foods. 2. Describe the importance of nutrients. 3. Describe the Food Guide Pyramid Groups in relation to nutrients. 4. Relate the Food Based Menu Planning option to the Food Guide Pyramid Groups.




Resources Family, Career, and Community Leaders of America. (2001). Family, Career and Community

Leaders of America Chapter Handbook. Reston, VA: Author. Louisiana Department of Education. (1998). Family and Consumer Sciences Content

Standards: Curriculum Framework. Baton Rouge, LA: Author. Louisiana Department of Education. (1997). Louisiana Food Service Training Program. Baton

Rouge, LA: Author.

Internet Sites www.aafcs.org American Association for Family and Consumer Sciences. www.fcclainc.org Family, Career, and Community Leaders of America, Inc. www.asfsa.org American School Food Service Association. www.doe.state.la.us Louisiana Department of Education – Division of Nutrition Assistance.


http://www.aafcs.org/

http://www.fcclainc.org/

http://www.asfsa.org/

http://www.doe.state.la.us/

4th Edition (Labensky/Hause) © 2007 On Cooking: A … · 4th Edition (Labensky/Hause) © 2007 ......

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