Foundations of Restaurant Management Culinary Arts · Culinary Arts, Level One and Two ... E7...

A Correlation of

Foundations of Restaurant Management

& Culinary Arts

Levels One and Two © 2011

To the

Mississippi Curriculum Framework for

Culinary and Related Foods Technology I

High School

Foundations of Restaurant Management & Culinary Arts Levels One and Two © 2011

To the Mississippi - Curriculum Framework for

Culinary and Related Foods Technology I High School

INTRODUCTION

This document demonstrates how well Pearson’s Foundations of Restaurant Management & Culinary Arts, Level One and Two © 2011 meets the objectives of the Mississippi Curriculum Frameworks for Culinary and Related Foods Technology I. Correlation page references are to the Student and Teacher’s Edition and are cited at the page level. As many page citations to the tasks and competencies were lengthy, in an effort to make this document most meaningful and workable, no more than fifteen references are provided for most standards. Pearson partnered with the National Restaurant Association to create the most comprehensive curriculum developed by industry and academic experts, Foundations of Restaurant Management & Culinary Art. This two-level program provides comprehensive student resources and robust teacher materials to provide an in-depth, industry-driven learning experience.

• Each Level features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace.

• 21st Century Learning objectives are taught and reinforced throughout the program; critical

thinking and problem solving; communication and collaboration; creativity and innovation; global awareness; and health literacy.

• Curriculum of the ProStart® Program

Certification Students can earn exclusive certificates from the National Restaurant Association that meet Carl Perkins funding requirements. Upon completion of each course, Levels 1 and 2, students are eligible to take the corresponding exam. Those that pass will receive a certificate of recognition from the National Restaurant Association.

SE = Student Edition TE = Teacher’s Edition 2




Table of Contents

Unit 1: Introduction ................................................................................................. 4

Unit 2: Basic Customer Service .................................................................................. 7

Unit 3: Food Safety and Sanitation ............................................................................10

Unit 4: Workplace Safety and Security .......................................................................15

Unit 5: Culinary Basics.............................................................................................18

Unit 6: Foodservice Equipment .................................................................................22

Unit 7: Nutrition .....................................................................................................25

Unit 8: Breakfast Foods, Dairy, and Sandwiches ..........................................................29

Unit 9: Human Resources.........................................................................................32

Unit 10: Salads and Garnishes ..................................................................................35

Unit 11: Culinary Math.............................................................................................38

Unit 12: Fruits and Vegetables..................................................................................41

Unit 13: Controlling the Cost of Food .........................................................................45





MISSISSIPPI - CURRICULUM FRAMEWORK

FOR CULINARY AND RELATED FOODS TECHNOLOGY I

Foundations of Restaurant Management & Culinary Arts

(Levels One and Two) © 2011

Unit 1: Introduction Competencies and Suggested Objectives 1. Identify school and program policies and procedures. a. Discuss the school handbook and all safety procedures for classroom and building levels.

LEVEL ONESE: 167, 169, 172, 173 TE: 166, 167

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

LEVEL ONESE: 167, 169, 172, 173 TE: 167, 169, 172, 173

2. Identify career and leadership opportunities in the culinary industry. 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.

LEVEL ONESE: 34-49, 50, 51, 52, 790-801 TE: 34-49, 50, 51, 52, 790-801

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

LEVEL ONESE: 51, 790-799, 800 TE: 51, 790-799, 800

c. Discuss the difference between school and workplace environments.

LEVEL ONESE: 463 TE: 463

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

LEVEL ONESE: 492-496, 499 TE: 492-496

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

LEVEL ONESE: 615-625, 644-647, 670 TE: 631

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

LEVEL ONESE: 621-627 TE: 621-627





MISSISSIPPI - CURRICULUM FRAMEWORK FOR CULINARY AND RELATED

FOODS TECHNOLOGY I



c. Investigate the importance of positive attitudes and work ethics.

LEVEL ONESE: 463, 467, 480-482, 490-491, 496-497, 498-499 TE: 463, 467, 480-482, 490-491, 496-497, 498-499

d. List the qualities of successful foodservice employees.

LEVEL ONESE: 478-482, 618-625, 734-735, 746, 762-764, 776 TE: 478-482, 618-625, 734-735, 746, 762-764, 776

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

LEVEL ONESE: 462-477 TE: 462-477

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

LEVEL ONESE: 506, 744-745, 747, 748, 749 TE: 506, 744-745, 747, 748, 749 LEVEL TWOSE: 776 TE: 776

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

LEVEL ONESE: 784-787 TE: 784-787 LEVEL TWOSE: 774-775 TE: 774-775

c. Write an effective one-page resume.

LEVEL ONESE: 505, 507, 739-742, 749 TE: 505, 507, 739-742, 749

d. Complete a college and job application form.

LEVEL ONESE: 750-756, 757-758, 759, 760 TE: 750-756, 757-758, 759, 760 LEVEL TWOSE: 778-779 TE: 778-779

e. Describe how to develop a portfolio.

LEVEL ONESE: 743-744, 747, 748, 749 TE: 743-744, 747, 748, 749 LEVEL TWOSE: 777-778 TE: 777-778






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f. List the steps of an effective job interview.

LEVEL ONESE: 761-774, 775, 776 TE: 761-774, 775, 776 LEVEL TWOSE: 779-780 TE: 779-780

g. Outline the steps to resign from a job.

LEVEL ONESE: 782-783, 787, 788 TE: 782-783, 787, 788

Academic Standards E1 Produce writing which reflects increasing proficiency through planning, writing, revising, and editing and which is specific to audience and purpose.

LEVEL ONESE: 477, 499, 627, 749, 776 TE: 44, 45, 467, 471, 473, 477, 499, 619, 624, 634, 506, 507, 738, 743, 753, 755, 767

E2 Communicate ideas for a variety of school and other life situations through listening, speaking, and reading aloud.

LEVEL ONESE: 776 TE: 618, 643, 755, 763

E3 Read, evaluate, and use print, non-print, and technological sources to research issues and problems, to present information, and to complete projects.

LEVEL ONESE: 51, 477, 760, 800 TE: 44, 45, 466, 467, 620, 634, 637, 640, 742, 753, 763, 772

E4 Work individually and as a member of a team to analyze and interpret information, to make decisions, to solve problems, and to reflect, using increasingly complex and abstract thinking.

LEVEL ONESE: 52, 477, 499, 627, 651, 760, 776, 800 TE: 44, 45, 473, 494, 507, 634, 643, 766, 767, 772

E5 Complete oral and written presentations which exhibit interaction and consensus within a group.

LEVEL ONESE: 52, 477, 627, 651 TE: 36, 37, 618

E7 Discover the power and effect of language by reading and listening to selections from various literary genres.

LEVEL TWOSE: 680 TE: 680

E8 Read, discuss, analyze, and evaluate literature from various genres and other written material.

LEVEL ONESE: 44, 45, 467, 619, 640, 753, 772 TE: 44, 45, 467, 619, 640, 753, 772

E9 Sustain progress toward fluent control of grammar, mechanics, and usage of standard English in the context of writing and speaking.

LEVEL ONESE: 449, 749, 776 TE: 636, 738, 742, 755, 763, 765






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E10 Use language and critical thinking strategies to serve as tools for learning. Workplace Skills for the 21st Century

LEVEL ONESE: 52, 477, 499, 627, 651, 749, 760, 776, 800 TE: 473, 772

Workplace Skills for the 21st Century WP1 Allocates resources (time, money, materials and facilities, and human resources).

LEVEL TWOSE: 158-159, 164-166, 184, 193, 194 TE: 158-159, 164-166, 184, 193, 194

WP2 Acquires, evaluates, organizes and maintains, and interprets/communicates information, including the use of computers.

LEVEL ONESE: 800 TE: 40, 44, 467, 494, 506, 507, 634

WP3 Practices interpersonal skills related to careers including team member participation, teaching other people, serving clients/customers, exercising leadership, negotiation, and working with culturally diverse.

LEVEL ONESE: 477, 499, 627 TE: 465, 466, 471, 480, 481, 490, 624, 630, 738, 766, 767

WP6 Employs thinking skills including creative thinking, decision making, problem solving, reasoning, and knowing how to learn.

LEVEL ONESE: 499, TE: 37, 473, 494, 634, 643, 766, 767, 772, 507

WP7 Basic Skills: Employs basic academic skills including reading, writing, arithmetic and mathematics, speaking, and listening.

LEVEL ONESE: 749 TE: 39, 473, 619, 631, 636, 638, 639, 640, 744, 768

WP8 Personal Qualities: Practices work ethics related to individual responsibility, integrity, honesty, and personal management.

LEVEL ONESE: 499, 789 TE: 490

Unit 2: Basic Customer Service Competencies and Suggested Objectives 1. Develop the skills necessary to provide professional customer service. a. State the importance of customer service.

LEVEL ONESE: 616, 617-627, 644-647, 648-649, 651 TE: 616, 617-627, 644-647, 648, 651

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

LEVEL ONESE: 619-621, 624-627 TE: 619-621, 624-627






FOODS TECHNOLOGY I



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

LEVEL ONESE: 621-624, 626 TE: 621-624, 626

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

LEVEL ONESE: 413-423, 424-442 TE: 413-423, 424-442

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

LEVEL ONESE: 617, 618, 624, 626 TE: 617, 618, 624, 626

f. Create job standards for servers.

LEVEL ONESE: 48, 87, 426, 623-625, 627, 632-641, 652-666, 667, 668 TE: 48, 87, 426, 623-625, 627, 632-641, 652-666, 667, 668

2. Practice interpersonal skills. a. Exhibit a positive attitude.

LEVEL ONESE: 480-481, 733-737 TE: 480-481, 733-737

b. Practice teamwork.

LEVEL ONESE: 473-477, 479, 525 TE: 473-477, 479, 525

c. Demonstrate effective verbal and nonverbal communication skills.

LEVEL ONESE: 413-423 TE: 413-423

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

LEVEL ONESE: 484-488, 499 TE: 484-488, 499


LEVEL ONESE: 423, 442, 499, 627 TE: 414, 418, 425, 434, 437, 467, 471, 473, 480, 488, 619, 636, 639, 640


LEVEL ONESE: 480, 481, 627, 725 TE: 416, 418, 421, 428, 429, 480, 481, 636 LEVEL TWOSE: 502, 516, 573, 576, 578, 581, 609, 611 TE: 502, 516, 573, 576, 578, 581, 609, 611






FOODS TECHNOLOGY I




LEVEL ONESE: 423 TE: 428, 434, 466, 467, 473, 488, 618, 620, 634, 639, 640


LEVEL ONESE: 423, 442, 477, 499 TE: 421, 425, 428, 429, 433, 434, 437, 473, 480, 485


LEVEL ONESE: 499, 627 TE: 417


LEVEL ONESE: 477, 627 TE: 417, 429, 618, 636

E10 Use language and critical thinking strategies to serve as tools for learning.

LEVEL ONESE: 423 TE: 418, 421, 425, 428, 429, 434, 437, 473


LEVEL ONESE: 651 TE: 439, 488 LEVEL TWOSE: 571-582, 586-598, 601-610 TE: 573, 576, 577, 579, 592, 593, 606


LEVEL ONESE: 423 TE: 414, 434, 618, 619


LEVEL ONESE: 477, 499, 651 TE: 414, 416, 419, 420, 421, 425, 465, 466, 480, 481, 618, 620, 624


LEVEL ONESE: 499 TE: 416, 418, 425, 437, 465


LEVEL ONESE: 499 TE: 429, 433, 435, 439, 488, 618, 638, 640






FOODS TECHNOLOGY I




LEVEL ONESE: 490-491, 538, 845 TE: 473

Unit 3: Food Safety and Sanitation Competencies and Suggested Objectives 1. Discuss the importance of food safety. a. List reasons why it is important to keep food safe.

LEVEL ONESE: 71-93, 148-149 TE: 71-93, 148-149 LEVEL TWOSE: 34, 47, 56, 59, 418, TE: 44, 64

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

LEVEL ONESE: 71-73, 93, 94-101, 102-103 TE: 71-73, 93, 94-101, 102-103 LEVEL TWOSE: 59, 509 TE: 59, 509

c. List the steps to proper hand washing.

LEVEL ONESE: 71-73, 96-101, 102-103 TE: 71-73, 96-101, 102-103 LEVEL TWOSE: 509 TE: 509

d. Give examples of potentially hazardous foods.

LEVEL ONESE: 79-80, 86-88, 91, 92-93 TE: 79-80, 86-88, 91, 92-93 LEVEL TWOSE: 34-35, 47, 56, 59, 418 TE: 34-35, 47, 56, 59, 418

e. Categorize and describe the microorganisms that cause foodborne illness.

LEVEL ONESE: 71-73, 78-84, 91-93, 103, 148-149 TE: 71-73, 78-84, 91-93, 103, 148-149

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

LEVEL ONESE: 71-73, 84-85, 92, 142-145, 148-149, 815-817 TE: 71-73, 84-85, 92, 142-145, 148-149 LEVEL TWOSE: 509 TE: 769-771






FOODS TECHNOLOGY I



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

LEVEL ONESE: 86-88, 91, 92-93 TE: 86-88, 91, 92-93 LEVEL TWOSE: 268 TE: 268

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

LEVEL ONESE: 71-73, 77, 78-86, 91-93, 94-95, 103, 105, 112, 119, 121-123, 135-147, 148-149, 205, 329, 401, 560, 664 TE: 71-73, 77, 78-86, 91-93, 94-95, 103, 105, 112, 119, 121-123, 135-147, 148-149, 205, 329, 401, 560, 664

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

LEVEL ONESE: 78-79, 81-82, 91, 92-93 TE: 78-79, 81-82, 91, 92-93

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

LEVEL ONESE: 105-106, 109-111, 115, 119, 121-123, 124-125, 327 TE: 105-106, 109-111, 115, 119, 121-123, 124-125, 327 LEVEL TWOSE: 34-35, 47, 56, 418 TE: 34-35, 47, 56, 418

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

LEVEL ONESE: 105-106, 109-111, 118, 121, 122-123, 124 TE: 105-106, 109-111, 118, 121, 122-123, 124

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

LEVEL ONESE: 106-108, 121, 149 TE: 106-108, 121, 149

2. Examine the importance of establishing a food safety system. a. List the seven major steps in a Hazard Analysis Critical Control Points (HACCP) system.

LEVEL ONESE: 126-131, 132, 133-134 TE: 126-131, 132, 133-134

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

LEVEL ONESE: 126-134 TE: 127, 129, 130, 134






FOODS TECHNOLOGY I



3. Analyze the flow of food through a foodservice establishment. a. Compare different types of storage areas found in a foodservice operation.

LEVEL ONESE: 111-112, 121-125, 272-273, 299 TE: 111-112, 121-125, 272-273, 299

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

LEVEL TWOSE: 10, 15-19, 20, 22-36, 37, 60-65, 66, 108-125, 129-130, 202-203, 207, 209, 236-239, 271-301, 319-344, 367, 368-374, 381-390, 392, 393, 395-409, 410-411, 413, 546 TE: 10, 15-19, 20, 22-36, 37, 60-65, 66, 108-119, 129-130, 202-203, 207, 209, 236-239, 271-301, 319-344, 367, 368-374, 381-390, 392, 393, 395-409, 410-411, 413, 546

4. Maintain a clean and sanitary kitchen. a. Define the difference between clean and sanitary.

LEVEL ONESE: 135-145, 146-147 TE: 135-145, 146-147 LEVEL TWOSE: 509 TE: 509

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

LEVEL ONESE: 135-145, 146-147 TE: 135-145, 146-147


LEVEL ONESE: 93, 103, 149 TE: 116, 123, 113 LEVEL TWOSE: 17, 331, 332, 334, 407 TE: 17, 331, 332, 334, 407


LEVEL ONESE: 103 TE: 105, 123, 137 LEVEL TWOSE: 16, 44, 333 TE: 16, 44, 333






FOODS TECHNOLOGY I




LEVEL ONESE: 147 TE: 82, 87, 105, 113, 127, 137, 143 LEVEL TWOSE: 17, 19, 59, 60, 65, 238, 332 TE: 17, 19, 59, 60, 65, 238, 332


LEVEL ONESE: 93, 103, 149 TE: 79, 82, 84, 87, 105, 116, 123, 127, 143 LEVEL TWOSE: 67 TE: 16, 19, 44, 111, 331, 333, 407, 411


LEVEL ONESE: 93, 103 TE: 82, 113, 123 LEVEL TWOSE: 19, 44, 411 TE: 19, 44, 411




LEVEL ONESE: 116 TE: 116 LEVEL TWOSE: 680 TE: 17, 44, 238, 680


LEVEL ONESE: 93, 103, 149 TE: 16, 84, 87, 105, 113, 116, 137, 143 LEVEL TWOSE: 16, 65 TE: 16, 65


LEVEL ONESE: 103 TE: 103 LEVEL TWOSE: 67 TE: 17, 111






FOODS TECHNOLOGY I




LEVEL ONESE: 93, 149 TE: 143 LEVEL TWOSE: 345 TE: 345


LEVEL ONESE: 93, 147 TE: 78, 79, 137 LEVEL TWOSE: 331, 411 TE: 331, 411


LEVEL ONESE: 93, 147, 149 TE: 87, 113, 127, 137 LEVEL TWOSE: 67 TE: 16, 19, 44, 333, 392

WP4 Applies systems concept including basic understanding, monitoring and correction system performance, and designing and improving systems.

LEVEL ONESE: 149 TE: 82, 94, 127

WP5 Selects, applies, and maintains/troubleshoots technology.

LEVEL ONESE: 149 TE: 82, 87, 105, 113, 127, 137, 143


LEVEL ONESE: 93 TE: 78, 79, 82, 84, 94, 105, 113, 116, 123, 127, 137, 143 LEVEL TWOSE: 65 TE: 65


LEVEL ONESE: 93, 149 TE: 78, 82, 97, 100, 113, 111, 129 LEVEL TWOSE: 44, 49, 59, 60, 392, 407 TE: 44, 49, 59, 60, 392, 407


LEVEL ONESE: 477, 538 TE: 477, 489, 490






FOODS TECHNOLOGY I



Unit 4: Workplace Safety and Security Competencies and Suggested Objectives 1. Demonstrate safe work habits to prevent injuries. a. Discuss OSHA (Occupational Safety and Health Administration) and why it is important.

LEVEL ONESE: 153-164, 171, 172, 173, 209 TE: 153-164, 171, 172, 173, 209

b. Describe the Hazard Communication Standard Requirements for employers.

LEVEL ONESE: 160, 171 TE: 160, 171

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

LEVEL ONESE: 137, 161-162, 171, 172 TE: 137, 161-162, 171, 172

d. Identify electrical hazards that contribute to accidental fires and shocks.

LEVEL ONESE: 153-155, 163-164, 173, 174-175, 196, 198 TE: 153-155, 163-164, 173, 174-175, 196, 198

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

LEVEL ONESE: 153-155, 176-181, 196, 197, 198 TE: 153-155, 176-181, 196, 197, 198

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

LEVEL ONESE: 153-155, 161, 162, 181, 183-186, 196, 197, 198 TE: 153-155, 161, 162, 181, 183-186, 196, 197, 198

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

LEVEL ONESE: 153-155, 186-188, 197, 198, 207 TE: 153-155, 186-188, 197, 198, 207

h. Outline proper procedures for cleaning spills on floors.

LEVEL ONESE: 153-155, 187, 196, 198 TE: 153-155, 187, 196, 198

i. Demonstrate the proper use of ladders.

LEVEL ONESE: 188-190, 196, 198 TE: 188-190, 196, 198

j. Demonstrate proper lifting and carrying procedures to avoid injury.

LEVEL ONESE: 190-193, 196, 197, 198 TE: 190-193, 196, 197, 198






FOODS TECHNOLOGY I



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

LEVEL ONESE: 194-196, 198, 275-280, 300, 301, 304-306, 317, 318 TE: 194, 196, 198, 275-280, 300, 301, 304-306, 317, 318

l. Identify other hazards that can cause cuts.

LEVEL ONESE: 193-194, 197, 198 TE: 193-194, 197, 198

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

LEVEL ONESE: 165-167, 198 TE: 165-167, 198

2. Explain emergency techniques and procedures. a. Outline proper actions to take in the event of a fire.

LEVEL ONESE: 153-155, 182-183, 169-171 TE: 153-155, 182-183, 169-171

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

LEVEL ONESE: 199-205, 206, 207 TE: 199-205, 206, 207

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

LEVEL ONESE: 167-168, 811-813 TE: 167-168 LEVEL TWOSE: 765-767 TE: 765-767

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

LEVEL ONESE: 169-171 TE: 169-171


LEVEL ONESE: 209 TE: 157, 158, 159, 175, 179, 190


LEVEL ONESE: 207 TE: 164, 207 LEVEL TWOSE: 606, 644, 680, 693 TE: 606, 644, 680, 693






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LEVEL ONESE: 173, 207, 209 TE: 157, 158, 159, 164, 166, 175, 177, 179, 180, 190, 201, 207, 209


LEVEL ONESE: 173, 198, 207, 209 TE: 157, 166, 177, 180, 201 LEVEL TWOSE: 587, 611, 644, 648, 693, 696, 702, 703, 704, 705, 706, 707, 712, 715, 720, 725, 728, 730, 731, 734, 739, 741, 742, 745, 746, 747, 748 TE: 587, 611, 644, 648, 693, 696, 702, 703, 704, 705, 706, 707, 712, 715, 720, 725, 728, 730, 731, 734, 739, 741, 742, 745, 746, 747, 748


LEVEL ONESE: 173 TE: 166, 173, 180, 201 LEVEL TWOSE: 648, 720, 730 TE: 648, 720, 730






LEVEL ONESE: 28, 36, 159, 164, 157, 158, 175, 180 TE: 28, 36, 159, 164, 157, 158, 175, 180 LEVEL TWOTE: 576, 606, 653, 680, 702, 703, 711, 715, 719, 725, 734, 738, 739, 741


LEVEL ONESE: 33, 67 TE: 16, 22, 33, 39, 67 LEVEL TWOSE: 585, 587, 600, 630, 632, 661, 685, 687 TE: 577, 579, 591, 609, 619, 623, 699, 702, 706, 707, 713, 728, 742, 745, 746, 748






FOODS TECHNOLOGY I




LEVEL ONESE: 157-158, 161-162, 164, 177-181, 186-188 TE: 158, 161-162, 164, 177-181186-188


LEVEL ONESE: 198, 209 TE: 157, 158, 159, 175, 180, 201


LEVEL ONESE: 207, 209 TE: 164, 167, 178, 207, 209


LEVEL TWOSE: 438, 456, 462, 499, 461 TE: 438, 456, 462, 499, 461


LEVEL ONESE: 157, 158, 159, 175, 180, 201 TE: 157, 158, 159, 175, 180, 201


LEVEL ONESE: 173 TE: 157, 158, 166, 177, 180, 201


LEVEL ONESE: 209 TE: 180, 190, 201, 209


LEVEL ONESE: 489-492 LEVEL TWOTE: 308, 335

Unit 5: Culinary Basics Competencies and Suggested Objectives 1. Demonstrate basic food preparation skills. a. Identify the components and functions of a standardized recipe.

LEVEL ONESE: 245-246, 259 TE: 245-246, 259






FOODS TECHNOLOGY I



b. Recognize abbreviations.

LEVEL ONESE: 241, 243, 244, 247, 258, 261, 264-265 TE: 244, 261

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

LEVEL ONESE: 249-254, 264, 265 TE: 249-254, 264

d. Calculate equivalent weights and measures.

LEVEL ONESE: 241-244, 260, 261 TE: 241-244, 261

e. Convert a standardized recipe to increase and decrease yield.

LEVEL ONESE: 247-249, 260, 261, 262 TE: 247-249, 260, 261, 262 LEVEL TWOSE: 171-173 TE: 171-173

f. Use correct terminology for basic food preparation techniques.

LEVEL ONESE: 313-316, 317, 321, 323, 324, 325, 326, 327, 328, 329, 331, 332, 334, 335, 336 (and throughout book) TE: 313-316, 317321, 323, 324, 325, 326, 327, 328, 329, 331, 332, 334, 335, 336 (and throughout book)

g. Apply mise en place through practice.

LEVEL ONESE: 302-303, 313, 316, 317, 318 TE: 302-303, 313

h. Discuss different types of knives and their uses.

LEVEL ONESE: 274-280, 300, 301, 304-306, 316, 317, 318 TE: 274-280, 300, 301, 304-306, 316, 317, 318

i. Describe common spices and herbs and their uses.

LEVEL ONESE: 303-313, 316, 317, 318 TE: 303-313, 316

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

LEVEL ONESE: 322, 323, 324, 325, 326, 328, 329, 330 TE: 322, 323, 324, 325, 326, 328, 329, 330

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

LEVEL ONESE: 321-330, 342, 343, 344 TE: 321-330, 342, 342, 344






FOODS TECHNOLOGY I



b. Demonstrate the moist heat cooking methods.

LEVEL ONESE: 331-334, 342, 343, 344 TE: 331-334, 342, 343, 344 LEVEL TWOSE: 377, 389, 393, 407-408 TE: 377, 389, 393, 407-408

c. Demonstrate the combination cooking methods.

LEVEL ONESE: 334-338, 342, 343, 344 TE: 334-338, 342, 343, 344 LEVEL TWOSE: 371 TE: 371

Academic Standards A1 Recognize, classify, and use real numbers and their properties.

LEVEL ONESE: 234-241, 259 TE: 234-241, 242, 244

A2 Recognize, create, extend, and apply patterns, relations, and functions and their applications.

LEVEL TWOSE: 149, 151-156, 156-158 TE: 149, 151-156, 156-158

A5 Utilize various formulas in problem-solving situations.

LEVEL ONESE: 244, 247, 248, 256, 258-259, 260, 261, 262 TE: 244, 247, 248, 256, 258-259, 260, 261, 262

A6 Communicate using the language of algebra.

LEVEL TWOSE: 486-489, 508-509 TE: 486, 509

A8 Analyze data and apply concepts of probability.

LEVEL TWOSE: 545, 548 TE: 546, 577

E1 Produce writing which reflects increasing proficiency through planning, writing, revising, and editing and which is specific to audience and purpose.

LEVEL ONESE: 235, 244, 277, 278, 309, 319, 331, 337 TE: 235, 244, 277, 278, 309, 319, 331, 337 LEVEL TWOSE: 407 TE: 407








FOODS TECHNOLOGY I




LEVEL ONESE: 235, 244, 278, 303, 309, 319, 328, 331, 337 TE: 235, 244, 278, 303, 309, 319, 328, 331, 337


LEVEL ONESE: 278, 317 TE: 278, 317 LEVEL TWOSE: 369, 407 TE: 369, 407




LEVEL TWOSE: 590, 593 TE: 590, 593


LEVEL ONESE: 235, 244, 278, 303, 309, 310, 319, 331, 337 TE: 235, 244, 278, 303, 309, 310, 319, 331, 337


LEVEL ONESE: 235, 244, 277, 278, 309, 319, 331, 337 TE: 235, 244, 277, 278, 309, 319, 331, 337


LEVEL TWOSE: 523, 532, 542, 551, 562, 565 TE: 505, 523, 532, 542, 551, 552, 562, 565


LEVEL TWOSE: 146-156, 158-161, 164-177, 184-189, 190-195, 286-289 TE: 146-156, 158-161, 164-177, 184-189, 190-195, 286-289


LEVEL ONESE: 277, 278, 303, 337 TE: 277, 278, 303, 337


LEVEL ONESE: 277, 303, 310, 319, 407 TE: 277, 303, 310, 319, 407






FOODS TECHNOLOGY I






LEVEL ONESE: 235, 244, 278, 303, 309, 310, 319, 334, 337 TE: 235, 244, 278, 303, 309, 310, 319, 334, 337


LEVEL ONESE: 235, 244, 278, 303, 309, 310, 319, 328, 331, 337 TE: 235, 244, 278, 303, 309, 310, 319, 328, 331, 337


LEVEL ONESE: 237, 238, 239, 240 TE: 60, 236, 242, 244, 251, 255, 369, 407 LEVEL TWOSE: 483- 484, 485, 486 TE: 483- 484, 485, 486


LEVEL ONESE: 489-492 SE: 489-492 LEVEL TWOSE: 308, 335 TE: 308, 335

Unit 6: Foodservice Equipment Competencies and Suggested Objectives 1. Demonstrate the correct use of hand tools. a. Identify basic kitchen hand tools.

LEVEL ONESE: 280-283, 299, 300, 301 TE: 280-283, 299, 300, 301 LEVEL TWOSE: 61 TE: 61

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


c. Demonstrate measuring and portioning hand tools.

LEVEL ONESE: 283-284, 299, 300 TE: 283-284, 299, 300






FOODS TECHNOLOGY I



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

LEVEL ONESE: 285-288, 299 TE: 285-288, 299

2. Demonstrate the safe use and maintenance of large equipment. a. Demonstrate how to cut and mix foods using standard kitchen equipment.

LEVEL ONESE: 288-291, 299 TE: 288, 291, 299 LEVEL TWOSE: 60-61, 382 TE: 60-61, 382

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

LEVEL ONESE: 291-296, 299, 300, 301 TE: 291-296, 299, 300, 301

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

LEVEL ONESE: 296-298 TE: 296-298

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

LEVEL ONESE: 135-145, 288 TE: 135-145, 288


LEVEL TWO SE: 482-485, 486 TE: 60, 482-485, 486


LEVEL TWOSE: 286, 331 TE: 286, 331






LEVEL ONESE: 301 TE: 288, 319, 320, 331, 337






FOODS TECHNOLOGY I






LEVEL ONESE: 301 TE: 282, 286, 288, 319, 331, 337, 340


LEVEL ONESE: 281, 282, 283, 318, 328, 337 TE: 281, 282, 283, 318, 328, 337








LEVEL ONESE: 288, 319, 320, 331, 337 TE: 288, 319, 320, 331, 337


LEVEL ONESE: 281, 301, 331, 414-415 TE: 414-415

Workplace Skills for the 21st Century WP2 Acquires, evaluates, organizes and maintains, and interprets/communicates information, including the use of computers.

LEVEL ONESE: 281, 143 TE: 281, 143


LEVEL ONESE: 60, 143, 282, 318, 319, 328, 340 TE: 60, 143, 282, 318, 319, 328, 340






FOODS TECHNOLOGY I




LEVEL ONESE: 143, 282, 288, 291, 319, 331, 337 TE: 143, 282, 288, 291, 319, 331, 337 LEVEL TWOSE: 487 TE: 487


LEVEL ONESE: 281, 283 TE: 281, 283


LEVEL ONESE: 249-253, 413-415 TE: 249-253, 283, 413-415 LEVEL TWOSE: 484 TE: 60, 484


LEVEL ONESE: 489-492 TE: 489-492 LEVEL TWOSE: 308, 335 TE: 308, 335

Unit 7: Nutrition Competencies and Suggested Objectives 1. Develop well-balanced menus. a. Describe a healthy diet.

LEVEL ONESE: 345-348, 349-350, 357, 358, 360 TE: 345-348, 349-350, 357, 358, 360 LEVEL TWOSE: 99-105, 105-106 TE: 99-105

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

LEVEL ONESE: 349-350, 358, 360 TE: 349-350, 358, 360 LEVEL TWOSE: 83-92, 105, 107, 108 TE: 83-92, 105, 107, 108






FOODS TECHNOLOGY I



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

LEVEL ONESE: 349, 355-356 TE: 349-355-356 LEVEL TWOSE: 13, 21, 90-91, 104 TE: 13, 21, 90-91, 104

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

LEVEL ONESE: 346-347, 349, 355-357, 360 TE: 346-347, 349, 355-357, 360 LEVEL TWOSE: 92-97, 106, 107 TE: 92-97, 106, 107

e. Differentiate between complete and incomplete proteins.


f. Interpret information on a food label.

LEVEL ONESE: 355, 357, 358 TE: 355, 357, 358

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

LEVEL ONESE: 346, 351-354, 359 TE: 346, 351-354, 359 LEVEL TWOSE: 100 TE: 100

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

LEVEL ONESE: 346, 351-354, 359 TE: 346, 351-354, 359

b. Use herbs and spices for traditional seasonings.

LEVEL ONESE: 307-313, 318 TE: 307-313, 318


LEVEL ONESE: 345 TE: 345 LEVEL TWOSE: 482-484, 485 TE: 482-484, 485






FOODS TECHNOLOGY I




LEVEL TWOSE: 80-90, 92-98, 99-105 TE: 80-90, 92-98, 99-105


LEVEL ONESE: 345 TE: 345 LEVEL TWOSE: 102 TE: 102



B2 Investigate the biochemical basis of life.

LEVEL TWOSE: 85, 86-87, 91 TE: 87, 91

B3 Investigate cell structures, functions, and methods of reproduction.



LEVEL ONESE: 349, 350, 355 TE: 349, 350, 355 LEVEL TWOSE: 95 TE: 95


LEVEL ONESE: 352, 354 TE: 352, 354


LEVEL ONESE: 349, 350, 351, 352, 354, 355 TE: 349, 350, 351, 352, 354, 355 LEVEL TWOSE: 108 TE: 88, 93, 95, 108


LEVEL ONESE: 345, 349, 351, 354, 355 TE: 345, 349, 351, 354, 355 LEVEL TWOSE: 108 TE: 88, 93, 108






FOODS TECHNOLOGY I








LEVEL ONESE: 349, 350 TE: 349, 350 LEVEL TWOSE: 95 TE: 95


LEVEL ONESE: 349, 354, 355 TE: 349, 354, 355


LEVEL ONESE: 691, 710, 716, 722, 725 TE: 688-689, 691, 710, 716, 722, 725

H2 Describe the impact of science and technology on the historical development of the United States in the global community.

LEVEL ONESE: 19-28, 648 TE: 19-28, 648

H4 Demonstrate the ability to use social studies tools (e.g., timelines, maps, globes, resources, graphs, a compass, technology, etc.).

LEVEL ONESE: 349-350, 351, 354, 355 TE: 349-350, 351, 354, 355 LEVEL TWOSE: 85, 87, 91, 97, 101 TE: 85, 87, 91, 97, 101, 102


LEVEL TWOSE: 177-125 TE: 177-125


LEVEL ONESE: 456, 457, 627 TE: 434, 437, 456, 457, 509, 620, 627, 765, 772 LEVEL TWOSE: 446 TE: 446






FOODS TECHNOLOGY I




LEVEL ONESE: 354, 355 TE: 354, 355


LEVEL TWOSE: 438, 456, 462, 499, 461 TE: 438, 456, 462, 499, 461




LEVEL ONESE: 345, 350 TE: 345, 350


LEVEL ONESE: 489-492, 538, 843 TE: 489-492

Unit 8: Breakfast Foods, Dairy, and Sandwiches Competencies and Suggested Objectives 1. Demonstrate breakfast food preparation. a. Prepare basic breakfast food items.

LEVEL TWOSE: 24-35, 37, 39-44, 50, 51, 52 TE: 24-35, 37, 39-44, 50, 51, 52

b. Prepare breakfast beverages.

LEVEL TWOSE: 45-49, 50, 51, 52 TE: 45-49, 50, 51, 52

c. Evaluate prepared products.







FOODS TECHNOLOGY I



2. Demonstrate preparation and handling of dairy products. a. Explain how to keep milk products safe and sanitary.

LEVEL ONESE: 111 TE: 111 LEVEL TWOSE: 6-7, 10 TE: 6-7, 10

b. Differentiate between butter and margarine.

LEVEL TWOSE: 11-14 TE: 11-14

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

LEVEL TWOSE: 14-17 TE: 14-17

3. Demonstrate preparation of several types of sandwiches. a. Give examples of different types of sandwiches.

LEVEL TWOSE: 53-56, 65, 66, 67 TE: 53-56, 65, 66, 67

b. Identify the three components of a sandwich.

LEVEL TWOSE: 56-59, 65, 66 TE: 56-59, 65, 66

c. Prepare various sandwiches.

LEVEL TWOSE: 59-65, 67 TE: 59-65, 67


LEVEL TWOSE: 59, 60, 312, 313 TE: 59, 60, 312, 313




LEVEL TWOSE: 59, 102 TE: 59, 102

A6 Communicate using the language of algebra.

LEVEL TWOSE: 486-489, 508-509 TE: 486, 509






FOODS TECHNOLOGY I




LEVEL TWOSE: 486-491, 545, 548 TE: 546, 577




LEVEL TWOSE: 16, 17 TE: 16, 17


LEVEL TWOSE: 17, 34, 44, 58 TE: 17, 34, 44, 58


LEVEL TWOSE: 58, 67 TE: 16, 17, 34, 40, 44, 59, 64


LEVEL TWOSE: 38 TE: 44, 59
















FOODS TECHNOLOGY I




LEVEL TWOSE: 571-632 TE: 571-632


LEVEL TWOSE: 16, 17, 34, 40, 44, 59, 64 TE: 16, 17, 34, 40, 44, 59, 64


LEVEL TWOSE: 16, 34, 40, 64 TE: 16, 34, 40, 64


LEVEL TWOSE: 58, 60 TE: 58, 60


LEVEL TWOSE: 17, 40, 44, 58, 59, 60 TE: 17, 40, 44, 58, 59, 60


LEVEL ONESE: 489-492, 538, 843 TE: 489-492

Unit 9: Human Resources Competencies and Suggested Objectives 1. Utilize employability skills. a. Explain how stereotypes and prejudices can negatively affect how people work together.

LEVEL ONESE: 465-472, 475 TE: 465-472, 475

b. List and demonstrate effective legal interviewing skills.

LEVEL ONESE: 503-505, 509, 510, 519, 522 TE: 503-505, 509, 510, 519, 522

c. Discuss the importance of having new employee orientation.

LEVEL ONESE: 513-519, 520, 521 TE: 513-519, 520, 521

d. Describe common elements of orientation programs.

LEVEL ONESE: 516-519, 521 TE: 516-519, 521






FOODS TECHNOLOGY I



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

LEVEL ONESE: 523-528, 533, 534, 535 TE: 523-528, 533, 534, 535

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

LEVEL ONESE: 528-531, 533, 534, 535 TE: 528-531, 533, 534, 535


LEVEL ONESE: 465, 466, 467, 471, 519, 523 TE: 465, 466, 467, 471, 519, 523


LEVEL ONESE: 465, 466, 514, 523 TE: 465, 466, 514, 523 LEVEL TWOSE: 305, 324 TE: 292, 305, 306, 324, 335


LEVEL ONESE: 465, 466, 467, 518, 523, 529 TE: 465, 466, 467, 518, 523, 529


LEVEL ONESE: 466, 467, 471, 509, 514, 518, 519, 523, 529 TE: 466, 467, 471, 509, 514, 518, 519, 523, 529


LEVEL ONESE: 514, 518, 529 TE: 514, 518, 529






LEVEL ONESE: 465, 466, 467, 514, 523 TE: 465, 466, 467, 514, 523






FOODS TECHNOLOGY I




LEVEL ONESE: 509, 518, 519, 529 TE: 509, 518, 519, 529

H3 Describe the relationship of people, places, and environments through time.

LEVEL ONESE: 467 TE: 467 LEVEL TWOSE: 639, 640, 642, 643, 645, 646, 647, 650, 651, 652, 654, 656, 657, 664, 668, 670, 674, 678, 681, 682, 697, 698, 700, 701, 702, 705, 711, 712, 713, 714, 717, 718, 719, 721, 727, 730, 731, 732, 733, 739, 740, 741, 743, 744, 748, 749, 750 TE: 639, 640, 643, 645, 646, 647, 650, 651, 652, 656, 657, 664, 668, 670, 674, 681, 692, 698, 700, 701, 702, 705, 711, 712, 713, 714, 717, 719, 720, 727, 730, 739, 740, 743, 744, 748, 749

Workplace Skills for the 21st Century WP2 Acquires, evaluates, organizes and maintains, and interprets/communicates information, including the use of computers.

LEVEL ONESE: 514, 529 TE: 514, 529


LEVEL ONESE: 465, 466, 471, 509, 514, 523 TE: 465, 466, 471, 509, 514, 523




LEVEL ONESE: 465, 466, 467, 471, 514, 523, 529 TE: 465, 466, 467, 471, 514, 523, 529


LEVEL ONESE: 465, 466, 467, 471, 518 TE: 465, 466, 467, 471, 518


LEVEL ONESE: 473 TE: 473 LEVEL TWOSE: 305 TE: 302, 305






FOODS TECHNOLOGY I



Unit 10: Salads and Garnishes Competencies and Suggested Objectives 1. Prepare various types of salads. a. Identify types of salads.

LEVEL ONESE: 567 TE: 567 LEVEL TWOSE: 224-233, 240, 241, 242, 277 TE: 224-233, 240, 241, 242, 277

b. Identify types of salad greens used in salad preparation.

LEVEL TWOSE: 220-224, 240 TE: 220-224, 240

c. Identify the parts of a salad.

LEVEL TWOSE: 221-222, 240, 241 TE: 221-222, 240, 241

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

LEVEL TWOSE: 233-236, 240, 241, 242 TE: 233-236, 240, 241, 242

e. Demonstrate appropriate methods to clean salad greens.

LEVEL TWOSE: 236-239, 240 TE: 236-239, 240

f. Store salads properly.

LEVEL TWOSE: 236-239, 240, 241 TE: 236-239, 240, 241

2. Identify salad dressings. a. Differentiate among salad dressings.

LEVEL TWOSE: 243-253, 255, 256, 277 TE: 243-253, 255, 256, 277

b. Match dressings to appropriate salads.

LEVEL TWOSE: 243, 244, 246, 247, 249, 254, 255 TE: 243, 244, 246, 247, 249, 254, 255

3. Demonstrate garnishing plates. a. Describe the importance of a garnish.

LEVEL TWO SE: 257, 269-272, 273, 274 TE: 257, 269-272, 273, 274






FOODS TECHNOLOGY I



b. Describe common ingredients used to garnish.

LEVEL TWO SE: 258, 261-269, 273, 274, 275 TE: 258, 261-269, 273, 274, 275

c. Design a plate garnished attractively.

LEVEL TWO SE: 259-261, 273, 274, 275 TE: 259-261, 273, 274, 275




LEVEL TWOSE: 80-90, 92-98, 99-105 TE: 102


LEVEL ONELEVEL ONESE: 484-487, 670 TE: 230, 670


LEVEL TWOSE: 242, 256, 277 TE: 242, 256, 277


LEVEL TWOSE: 221, 223, 228 TE: 221, 223, 228


LEVEL TWOSE: 242, 256, 277 TE: 221, 223, 238, 245, 270


LEVEL TWOSE: 242, 277 TE: 221, 222, 223, 228, 238, 249








FOODS TECHNOLOGY I








LEVEL ONESE: 670 TE: 636, 655, 670




LEVEL TWOSE: 146-156, 158-161, 164-177, 184-189, 190-195, 286-289 TE: 146-156, 158-161, 164-177, 184-189, 190-195, 286-289


LEVEL ONESE: 456, 457, 627 TE: 434, 437, 456, 457, 509, 620, 627, 765, 772 LEVEL TWO SE: 238, 506 TE: 238, 506


LEVEL TWO SE: 222, 223, 228, 235, 249, 270 TE: 222, 223, 228, 235, 249, 270


LEVEL TWO SE: 242 TE: 221, 222, 223, 228, 249, 270


LEVEL TWO SE: 234, 242, 277 TE: 234, 242, 277


LEVEL ONE SE: 477, 538 TE: 477, 489, 490






FOODS TECHNOLOGY I



Unit 11: Culinary Math Competencies and Suggested Objectives 1. Apply basic mathematical calculations to the culinary practices. a. Given a list of numbers, add, subtract, multiply, and divide using basic math operations.

LEVEL ONE SE: 236-238, 259 TE: 236-238, 259

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

LEVEL ONE SE: 238-241, 259 TE: 238-241, 259

2. Apply basic mathematical functions to weights and measures. a. Convert recipes from original yield to desired yield using conversion factors.

LEVEL ONE SE: 247-249, 260, 261, 262 TE: 247-249, 260, 261, 262 LEVEL TWO SE: 168-173 TE: 168-173

b. Calculate recipe yields.

LEVEL ONE SE: 248-249, 260, 261, 264 TE: 248-249, 260, 261, 264 LEVEL TWO SE: 171-174 TE: 171-174

3. Apply basic mathematical functions to control food costs. a. Describe and give examples of controllable food costs, fixed costs, and variable costs related to food and labor.

LEVEL ONE SE: 258-259, 260, 261, 264 TE: 258-259, 260, 261, 264 LEVEL TWO SE: 145, 146-151, 151-161, 162, 184, 185-189, 194, 207 TE: 145, 146-151, 151-160, 162, 184, 185-189, 194, 207

b. Given a set of numbers, calculate depreciation.

LEVEL TWO SE: 509 TE: 509

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

LEVEL TWO SE: 329-332, 339-340, 341 TE: 329-333, 339, 341






FOODS TECHNOLOGY I



d. Outline and follow basic receiving procedures.

LEVEL ONE SE: 108-111, 272 TE: 108-111, 272 LEVEL TWO SE: 165, 199-202, 207, 209, 210, 326-327, 339-340, 341 TE: 165, 199-202, 207, 209, 210, 326-327, 339, 341

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

LEVEL ONE SE: 111-113, 273, 557 TE: 111-113, 273, 557 LEVEL TWO SE: 202-203, 207, 209, 210, 329-333, 339-340, 341 TE: 202-203, 207, 209, 210, 329-333, 339, 341


LEVEL ONE SE: 108, 236 TE: 108, 236 LEVEL TWO SE: 169, 172, 173, 174 TE: 169, 172, 173, 174


LEVEL TWO SE: 80-90, 92-98, 99-105 TE: 102

A3 Simplify algebraic expressions, solve and graph equations, inequalities and systems in one and two variables.

LEVEL TWO SE: 150, 186, 187, 188 TE: 509


LEVEL ONE SE: 108, 169, 173 TE: 108, 169, 173 LEVEL TWO SE: 172, 173 TE: 172, 173


LEVEL TWO SE: 486-491, 545, 548 TE: 546, 577






FOODS TECHNOLOGY I




LEVEL ONE SE: 111, 113, 235 TE: 111, 113, 235 LEVEL TWO SE: 147, 154, 165, 172, 186, 188, 199, 331, 332 TE: 147, 154, 165, 172, 186, 188, 199, 331, 332


LEVEL TWO SE: 149, 199 TE: 149, 199


LEVEL ONE SE: 108, 111, 113, 235 TE: 108, 111, 113, 235 LEVEL TWO SE: 154, 165, 172, 199, 332 TE: 154, 165, 172, 199, 332


LEVEL ONE SE: 108, 111, 113, 235 TE: 108, 111, 113, 235 LEVEL TWO SE: 147, 149, 154, 155, 165, 172, 185, 331 TE: 147, 149, 154, 155, 165, 172, 185, 331


LEVEL TWO SE: 154, 155, 185 TE: 154, 155, 185




LEVEL ONE SE: 113, 235 TE: 113, 235 LEVEL TWO SE: 154 TE: 154


LEVEL TWO SE: 154, 345 TE: 154, 345






FOODS TECHNOLOGY I




LEVEL ONE SE: 241, 247 TE: 241, 247 LEVEL TWO SE: 149, 150, 165, 186, 187, 188, 331 TE: 149, 150, 165, 186, 187, 188, 331


LEVEL TWO SE: 147, 345 TE: 147, 345


LEVEL ONE SE: 113, 235 TE: 113, 235 LEVEL TWO SE: 147, 172, 199, 331 TE: 147, 172, 199, 331


LEVEL ONE SE: 113, 235 TE: 113, 235 LEVEL TWO SE: 147, 149, 154, 165, 173, 185, 199 TE: 147, 149, 154, 165, 173, 185, 199


LEVEL ONE SE: 235, 236 TE: 235, 236 LEVEL TWO SE: 154, 165, 169, 172, 173, 174 TE: 154, 165, 169, 172, 173, 174


LEVEL TWO SE: 301-302 TE: 302

Unit 12: Fruits and Vegetables Competencies and Suggested Objectives 1. Demonstrate the preparation of fruits. a. Identify, describe, and demonstrate the preparation of different fruits.

LEVEL ONE SE: 545, 546-555, 558-568, 569, 570 TE: 545, 546-555, 558-568, 569, 570






FOODS TECHNOLOGY I



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

LEVEL ONE SE: 556, 568, 569 TE: 556, 568, 569

c. Demonstrate the procedures for properly storing ripe fruit.

LEVEL ONE SE: 557, 568 TE: 557, 568

d. Summarize ways to prevent fruit from spoiling too quickly.

LEVEL ONE SE: 557 TE: 557

e. Match and cook fruit based on appropriate methods.

LEVEL ONE SE: 560-567, 568, 569 TE: 560-567, 568, 569

f. Explain how to prevent enzymatic browning of fruit.

LEVEL ONE SE: 561, 568, 569 TE: 561, 568, 569

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

LEVEL ONE SE: 571-582, 585-601, 602, 604 TE: 571-582, 585-601, 602, 604 LEVEL TWO SE: 114-115 TE: 114-115

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


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

LEVEL ONE SE: 584-585, 603 TE: 584-585, 603

d. Summarize ways to prevent vegetables from spoiling too quickly.

LEVEL ONE SE: 584-585, 603 TE: 584-585, 603

e. Match and prepare vegetables according to appropriate methods.

LEVEL ONE SE: 585-601, 603, 604 TE: 585-601, 603, 604






FOODS TECHNOLOGY I








LEVEL ONE SE: 580 TE: 580 LEVEL TWO SE: 102 TE: 102



B1 Utilize critical thinking and scientific problem solving in designing and performing biological research and experimentation.

LEVEL ONE SE: 559, 560 TE: 559, 560




LEVEL ONE SE: 600 TE: 574, 584


LEVEL ONE SE: 570 TE: 547, 554, 584


LEVEL ONE SE: 570, 608 TE: 551, 563, 564, 584, 602


LEVEL ONE SE: 607 TE: 551, 559, 560, 563, 572, 574






FOODS TECHNOLOGY I




LEVEL ONE SE: 554, 564, 602 TE: 554, 564, 602






LEVEL ONE SE: 570 TE: 547, 554, 591


LEVEL ONE SE: 570, 605 TE: 551, 561, 562, 576, 577






LEVEL ONE SE: 570, 605, 607 TE: 583-584, 560, 563, 574, 591, 602


LEVEL ONE SE: 605, 607 TE: 547, 560, 580, 592


LEVEL ONE SE: 607 TE: 547, 554, 564, 580, 591, 602


LEVEL ONE SE: 489-492, 538, 843 TE: 489-492






FOODS TECHNOLOGY I



Unit 13: Controlling the Cost of Food Competencies and Suggested Objectives 1. Determine the menu selling price. a. Explain how the menu drives cost.

LEVEL TWO SE: 482-485, 493, 495 TE: 482-485, 493, 495

b. Explain how the menu reflects labor costs.

LEVEL TWO SE: 147-151, 181, 182 TE: 147-151, 181, 182

c. Determine standard portion cost.

LEVEL ONE SE: 258-259, 260, 261 TE: 258-259, 260, 261 LEVEL TWO SE: 168-171, 180, 181, 182 TE: 168-171, 180, 181, 182

d. Determine selling prices using the food cost percentage method.

LEVEL TWO SE: 179, 182, 483 TE: 179, 182, 483

e. Determine selling prices using the average check method.

LEVEL TWO SE: 178, 182, 484 TE: 178, 182, 484

f. Determine selling prices using the contribution margin method.

LEVEL TWO SE: 178, 182, 483 TE: 178, 182, 483

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

LEVEL TWO SE: 178, 182 TE: 178, 182

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

LEVEL TWO SE: 485-488 TE: 485-488

b. Calculate total sales, including tax and tip.

LEVEL TWO SE: 482-485 TE: 482-485






FOODS TECHNOLOGY I



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

LEVEL TWO SE: 167, 336-337 TE: 167, 336-337

b. Perform calculations to determine inventory.

LEVEL TWO SE: 167, 333-340 TE: 167, 333-340

c. Determine daily and monthly food cost.

LEVEL TWO SE: 314-316 TE: 314-316


LEVEL TWO SE: 169, 181, 484, 485 TE: 169, 181, 484, 485


LEVEL TWO SE: 80-90, 92-98, 99-105 TE: 102




LEVEL ONE SE: 772 TE: 772 LEVEL TWO SE: 335-338 TE: 335-338


LEVEL TWO SE: 147, 180, 482 TE: 147, 180, 482










FOODS TECHNOLOGY I




LEVEL TWO SE: 149, 181, 183, 482, 484, 485, 495 TE: 149, 181, 183, 482, 484, 485, 495


LEVEL TWO SE: 183, 495 TE: 183, 495

E6 Explore cultural contributions to the history of the English language and its literature.

LEVEL TWO SE: 639, 640, 642, 643, 645, 646, 647, 650, 651, 652, 654, 656, 657, 664, 668, 670, 674, 678, 681, 682, 697, 698, 700, 701, 702, 705, 711, 712, 713, 714, 717, 718, 719, 721, 727, 730, 731, 732, 733, 739, 740, 741, 743, 744, 748, 749, 750 TE: 639, 640, 643, 645, 646, 647, 650, 651, 652, 656, 657, 664, 668, 670, 674, 681, 692, 698, 700, 701, 702, 705, 711, 712, 713, 714, 717, 719, 720, 727, 730, 739, 740, 743, 744, 748, 749






LEVEL ONE SE: 776 TE: 218, 428, 437, 448, 466, 478, 480, 618, 742, 763, 767, 776




LEVEL ONE SE: 349-350, 351, 354, 355 TE: 349-350, 351, 354, 355 LEVEL TWO SE: 85, 87, 91, 97, 101 TE: 85, 87, 91, 97, 101, 102








FOODS TECHNOLOGY I




LEVEL TWO SE: 147, 149, 181, 482, 484, 485 TE: 147, 149, 181, 482, 484, 485


LEVEL TWO SE: 181, 484, 485 TE: 181, 484, 485


LEVEL TWO SE: 313-321, 325-334, 336-340 TE: 313-321, 325-334, 336-340


LEVEL TWO SE: 147, 149, 181, 484, 485 TE: 147, 149, 181, 484, 485


LEVEL TWO SE: 169, 181, 484, 485 TE: 169, 181, 484, 485


LEVEL ONE SE: 489-492, 538, 843 TE: 489-492


Foundations of Restaurant Management Culinary Arts · Culinary Arts, Level One and Two ... E7...

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Transcript of Foundations of Restaurant Management Culinary Arts · Culinary Arts, Level One and Two ... E7...