4th Edition (Labensky/Hause) ¢© 2007 On Cooking: A Textbook ... On Cooking: A Textbook of...

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Transcript of 4th Edition (Labensky/Hause) ¢© 2007 On Cooking: A Textbook ... On Cooking: A Textbook of...

  • 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 Technician ISBN'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.

  • 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 3

    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

  • 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 4

    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

  • 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 5

    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

  • 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 6

    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.

    P er

    so na

    l H yg

    ie ne

    Sa ni

    ta ry

    F oo

    d H

    an dl

    in g

    C le

    an in

    g th

    e Fa

    ci lit

    y

    Sa fe

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    ki ng

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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;

  • 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 7

    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

  • 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 8

    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;

  • 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 9

    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

  • 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 10

    2. Select nutritious foods fo