On Cooking: A Textbook of Culinary...

On Cooking: A Textbook of Culinary Fundamentals, 3rd Edition © 2003 (Labensky/Hause)

Correlated to: Indiana Academic Resources, Family & Consumer Sciences,

Course: Food Industry Occupations (High School, Grades 9-12)

SE - Student Edition IM - Instructors Manual SG – Study Guide TECH – Technology 1

INDIANA ACADEMIC RESOURCES, FAMILY AND CONSUMER SCIENCES, COURSE: FOOD

INDUSTRY OCCUPATIONS

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

1. Reacts to and solves guest problems effectively.

The foundation of this objective can be found on pages: SE: Sales and Service, 66

2. Makes suggestions to solve operational problems (such as choosing between conflicting priorities,

3. Monitors and manages own work time to achieve desired performance.

The foundation of this objective can be found on pages: SE: Mise en Place, 164; Questions for Discussion

4, 172 IM: Questions for Discussion 4, 41 SG: Short Answer 4, 58, Multiple Choice 4, 59;

True/False, 3, 61

4. Performs tasks in order of priority. When unsure of the order of priority, asks an appropriate supervisor or coworker.

5. Gives customers correct change.


6. Communicates thoughts, ideas and information well between the front of the house and back of the house to ensure fast and high-quality guest service.

7. Works to resolve guests’ complaints effectively.

8. Accommodates guests who have special requests or needs.

The foundation of this objective can be found on pages: SE: Ingredient Substitutions and Alternatives, 46;

Consumer Concerns About Food and Nutrition, 49-50; Nutrition Eating Out and the Chef, 50-51; Egg Substitutes, 590; Keeping Kosher, 1139; Keeping Halal, 1139

SG: The Chef’s Role in Nutrition, 15

9. Lifts and handles utensils, cooking pots, and other hot items to prevent burns and scalds to self and others.

The foundation of this objective can be found on pages: SE: The Safe Worker, 31; Safety Alert, 932

On Cooking: A Textbook of Culinary Fundamentals, 3rd Edition © 2003 (Labensky/Hause) Correlated to:

Indiana Academic Resources, Family & Consumer Sciences, Course: Food Industry Occupations, High School, (Grades 9-12)





10. Demonstrates safety by cleaning up spills to prevent trips and falls without being told.

The foundation of this objective can be found on pages: SE: The Safe Worker, 31

11. Lifts heavy items safely to prevent back and other injuries.

The foundation of this objective can be found on pages: SE: The Safe Worker, 31

12. Holds, uses, and passes knives correctly to prevent injury to self and others.

The foundation of this objective can be found on pages: SE: The Safe Worker, 31; Using Your Knife

Safely, 96; Caring For Your Knife, 97; Gripping Your Knife, 97; Controlling Your Knife, 98

IM: Problem-Based Learning Experience, 27; Multiple Choice 1, 28; Fill in the Blanks 20, 29

SG: Knife Safety, 40 TECH: Knife Skills Video-Sharpening, Proper Knife

Grips, Controlling Your Knife

13. Cleans and sanitizes foodservice equipment, utensils, dishes, glasses, flatware, cabinets, counters, woodwork, floors, windows, refrigerators, ranges, sinks, garbage disposals, and trash areas using correct sanitation procedures.

The foundation of this objective can be found on pages: SE: Dish and Equipment Cleanliness, 26-27;

Safety Alert, 27; Processing Equipment, 81; Griddles, 84; Dishwashers, 87; Washing Dishes and Other Equipment, 89; Bibliography and Recommended Reading-Sanitation and Safety, 1164

IM: Problem-Based Learning Experience, 8; Multiple Choice 5

SG: Chapter Review 6, 12, 11

14. Stores, cooks, and holds different types of food using correct food safety procedures.

The foundation of this objective can be found on pages: SE: Cross-Contamination, 25-31; Proper Hand-

Washing Procedure, 25; Safety Alert, 27, 89, 145, 219, 260, 291, 597, 690, 697, 751, 755, 831, 857, 1091, 1105, 1151; Questions for Discussion 1-5, 32, Questions for Discussion 7, 230, Questions for Discussion 2, 441, Questions for Discussion 4, 836, Questions for Discussion 1, 1110, Questions for Discussion 2, 4, 1154; Storing, 65; Standards for Tools and Equipment, 70; How to Calibrate a Stem-Type Thermometer, 76; Storage Containers, 83; The Professional Kitchen, 89; Fats for Deep Frying, 131; Storage, 146, 147, 149, 159, 589, 642, 689, 700, 708, 751







(CONTINUED) 14. Stores, cooks, and holds different types of

food using correct food safety procedures.

(CONTINUED) SE: Mise en Place, 165; Selecting Tools and

Equipment, 165; Marinades, 169; Rubs and Pastes, 169; Making an Ice Bath, 172; Principles of Stock Making, 199; Temperatures and Sanitation Concerns, 219; Preparing Soups in Advance, 264; Purchasing and Storing Meats, 290; Storing Poultry, 414-415; Determining Doneness, 420, 424, 431; Procedure for Stuffing Poultry, 425; Storing Game, 481; Storing Fish and Shellfish, 514-515; Sanitation, 589-590; Tofu, 635; Irradiated Vegetables, 642; Irradiated Fruits, 808; Sandwich Mise en Place, 835; Purchasing and Storing Caviar, 897; Whole Wheat Flour, 929; Purchasing and Storing, 929, 949; Presenting and Maintaining the Buffet, 1151-1153

TECH: Transparency 2.1-The Temperature Danger Zone, Transparency 2.1-A HACCP System Flowchart

IM: Questions for Discussion, 1-5, 7, Questions for Discussion 7, 51, Questions for Discussion 4, 62, Questions for Discussion 2, 83, Questions for Discussion- 1, 92, Questions for Discussion 4, 126, Questions for Discussion 1, 165, Questions for Discussion 2, 4, 173-174; Multiple Choice 1, 3-10, 8-9; True/False 11-14, 16, 9-10; Fill in the Blank, 22-25, 10, Fill in the Blanks 11, 53

SG: Multiple Choice 3-4, 6, 8-9, Multiple Choice 9, 60, Multiple Choice 1, 119, Multiple Choice 1, 3, 14, 129, 131, Multiple Choice 6, 10, 12, 138-139, Multiple Choice 3, 11, 156-157, Multiple Choice 1, 3, 173, Multiple Choice 1, 180; Chapter Review 1-8, 10, 11-13, 9-10, Chapter Review 14, 56, Chapter Review 9, 61, Chapter Review 4, 14, 18, 66-67, Chapter Review 19, 83, Chapter Review 1, 87, Chapter Review 6, 19-20, 120-121, Chapter Review, 6, 15, 17, 20, 140-141, Chapter Review 22, 147, Chapter Review, 17, 176, Chapter Review 3-4, 8, 13, 183-184; Matching 1-12, 13; Milk Products 1, 3, 53; Short Answer 1, 3, 7, 117, Short Answer 8, 133, Short Answer 1-3, 167, Short Answer 7, 182, Short Answer 1, 8, 216; Fill in the Blank 2, 118, Fill in the Blank 4, 183







15. Demonstrates steps for avoiding contamination and cross-contamination of foods, including frequent and thorough hand washing.

The foundation of this objective can be found on pages: SE: Cross-Contamination, 25-31; Proper Hand-

Washing Procedure, 25; Safety Alert, 27, 89, 145, 219, 260, 291, 597, 690, 697, 751, 755, 831, 857, 1091, 1105, 1151; Safety Alert, 27, 89, 145, 219, 260, 291, 597, 690, 697, 751, 755, 831, 857, 1091, 1105, 1151; Questions for Discussion 1-5, 32, Questions for Discussion 7, 230, Questions for Discussion 2, 441, Questions for Discussion 4, 836, Questions for Discussion 1, 1110, Questions for Discussion 2, 4, 1154; Storing, 65; Standards for Tools and Equipment, 70; How to Calibrate a Stem-Type Thermometer, 76; Storage Containers, 83; The Professional Kitchen, 89; Fats for Deep Frying, 131; Storage, 146, 147, 149, 159, 589, 642, 689, 700, 708, 751; Mise en Place, 165; Selecting Tools and Equipment, 165; Marinades, 169; Rubs and Pastes, 169; Making an Ice Bath, 172; Principles of Stock Making, 199; Temperatures and Sanitation Concerns, 219; Preparing Soups in Advance, 264; Purchasing and Storing Meats, 290; Storing Poultry, 414-415; Determining Doneness, 420, 424, 431; Procedure for Stuffing Poultry, 425; Storing Game, 481; Storing Fish and Shellfish, 514-515; Sanitation, 589-590; Tofu, 635; Irradiated Vegetables, 642; Irradiated Fruits, 808; Sandwich Mise en Place, 835; Purchasing and Storing Caviar, 897; Whole Wheat Flour, 929; Purchasing and Storing, 929, 949; Presenting and Maintaining the Buffet, 1151-1153

TECH: Transparency 2.1-The Temperature Danger Zone, Transparency 2.1-A HACCP System Flowchart

IM: Questions for Discussion, 1-5, 7, Questions for Discussion 7, 51, Questions for Discussion 4, 62, Questions for Discussion 2, 83, Questions for Discussion- 1, 92, Questions for Discussion 4, 126, Questions for Discussion 1, 165, Questions for Discussion 2, 4, 173-174; Multiple Choice 1, 3-10, 8-9; True/False 11-14, 16, 9-10; Fill in the Blank, 22-25, 10, Fill in the Blanks 11, 53

SG: Multiple Choice 3-4, 6, 8-9







(CONTINUED) 15. Demonstrates steps for avoiding

contamination and cross-contamination of foods, including frequent and thorough hand washing.

(CONTINUED) The foundation of this objective can be found on pages: SG: Multiple Choice 9, 60, Multiple Choice 1,

119, Multiple Choice 1, 3, 14, 129, 131, Multiple Choice 6, 10, 12, 138-139, Multiple Choice 3, 11, 156-157, Multiple Choice 1, 3, 173, Multiple Choice 1, 180; Chapter Review 1-8, 10, 11-13, 9-10, Chapter Review 14, 56, Chapter Review 9, 61, Chapter Review 4, 14, 18, 66-67, Chapter Review 19, 83, Chapter Review 1, 87, Chapter Review 6, 19-20, 120-121, Chapter Review, 6, 15, 17, 20, 140-141, Chapter Review 22, 147, Chapter Review 17, 176, Chapter Review 3-4, 8, 13, 183-184; Matching 1-12, 13; Milk Products 1, 3, 53; Short Answer 1, 3, 7, 117, Short Answer 8, 133, Short Answer 1-3, 167, Short Answer 7, 182, Short Answer 1, 8, 216; Fill in the Blank 2, 118, Fill in the Blank 4, 183

16. Demonstrates proper procedures for

operating machines and computers.

The foundation of this objective can be found on pages: SE: The Safe Worker, 31; Processing Equipment,

81; Mandoline, 81; Using a Mandoline, 107

17. Locates, understands, and interprets written information in manuals and schedules.

The foundation of this objective can be found on pages: SE: Standardized Recipes, 57

Personal Standards and Skills 18. Speaks clearly and courteously to

customers, coworkers, supervisors, and professionals.

The foundation of this objective can be found on pages: SE: Dedication, 12, Pride, 13 SG: Short Answer 4, 3; Defining Professionalism

4, 4

19. Actively listens to customers, coworkers, supervisors, and professionals without interrupting.

The foundation of this objective can be found on pages: SE: The Professional Chef 11-12

20. Asks for supervisory approval when appropriate.

21. Makes work-related decisions using sound judgment.

The foundation of this objective can be found on pages: SE: Judgment, 12

22. Arrives at work on time, or calls in advance with an acceptable reason for being late.







23. Does not miss scheduled work without calling in advance with an acceptable reason.

24. Communicates responsibly thoughts, feelings, and ideas regarding work policies and procedures with supervisor.

25. Arrives at work alert, well-groomed, and dressed appropriately for the job.

The foundation of this objective can be found on pages: SE: Pride, 13; Personal Cleanliness, 25-26 SG: Short Answers 3-4, 3;

26. Maintains a productive, flexible, and hard-working approach to work.

The foundation of this objective can be found on pages: SE: The Professional Chef 11-12 SG: Defining Professionalism 1-6, 4

27. Asks appropriate questions when unsure of a policy or procedure.

The foundation of this objective can be found on pages: SE: The Professional Chef 11-12 SG: Defining Professionalism 2,4, 4

28. Displays an honest and ethical approach to work.

The foundation of this objective can be found on pages: SE: The Professional Chef 11-12 SG: Defining Professionalism 1-6, 4

29. Offers to help whenever possible or appropriate.

The foundation of this objective can be found on pages: SE: The Professional Chef 11-12 SG: Defining Professionalism 4, 4

30. Works hard to become excellent at doing tasks to set a positive example for others.


31. Works willingly and cooperatively with people from a variety of ethnic, social, or educational backgrounds.


32. Helps others learn needed knowledge and skills.








Successful Customer Relations Speaks clearly and courteously on the telephone to customers, coworkers, supervisors, and professionals. Kitchen Basics Reads instructions, recipes, menus, and policies quickly and with comprehension.

The foundation of this objective can be found on pages: To give students practice in recipe-reading/comprehension, recipes are found throughout and at the end of most chapters. Sample menus, 1141, 1142, 1144, 1146 SE: Menu Language, 56; Table 4.1 Common

Abbreviations, 57; Table 4.2-Common Equivalents, 59; Formulas, 927; Glossary, 1168-1189

IM: A Note to Instructors, vii; Key Terms, 1, 6, 11, 16, 21, 26, 30, 36, 40, 44, 50, 56, 61, 66, 70, 74, 78, 82, 87, 92, 98, 104, 110, 115, 121, 125, 129, 134, 139, 144, 148, 154, 159, 164, 169, 173

SG: Students use of the Study Guide reinforces their comprehension of text.

Weighs and measures food and other resources accurately.

The foundation of this objective can be found on pages: SE: Measuring and Portioning Devices, 74-76;

How to Calibrate a Stem-Type Thermometer, 76; Measuring Ingredients, 165-166; Formulas, 927; Measuring Ingredients, 941; Scaling the Ingredients, 968-969

IM: Multiple Choice 4, 18, Fill in the Blanks, 19; True/False 15, 19; Reading Problems 23, 19; Multiple Choice 3, 23, Multiple Choice 6, 42

SG: Terminology 11-13; Chapter Review 2-3, 6, 25; Chapter Review, 24, 121; Milk Products 14, 55

Converts weights and measures accurately.

The foundation of this objective can be found on pages: SE: Measurement Formats, 57; Common

Abbreviations, 57; Table 4.2-Common Equivalents, 59; Converting Grams and Ounces, 58-59; Recipe Conversions, 60; Converting Portion Size, 61; Additional Conversion Problems, 61-62; Measuring and Portioning Devices, 74-76; Table 5.1-Portion Scoop Capacities, 75; Measurement and Conversion Charts, 1157-1159

IM: Calculations 8, 18; Fill in the Blanks, 19; Reading Problems 22-23, 19; True/False 23-24, 25







(CONITNUED) Converts weights and measures accurately.

(CONITNUED) The foundation of this objective can be found on pages: SG: Units if Measure, 20-21; Conversion Factors,

21; Recipe Conversion, 22; Milk Products 11, 54, Chapter Review 11, 16, 83, Chapter Review 16, 18, 88, Chapter Review 11, 95, Chapter Review 24-25, 121, Chapter Review 21, 147, Chapter Review 13, 160,

Multiple Choice 7, 125, Multiple Choice 7, 174

Stocks and replenishes food, beverages, condiments, and sundries at side/server stations.

The foundation of this objective can be found on pages: SE: Mise en Place, 164; Sandwich Mise en Place,

834-835; Safety Alert-Buffets, 1151; Replenishing Foods, 1153

Foodservice Equipment Uses, handles, and cleans mixing equipment using correct procedures.

The foundation of this objective can be found on pages: SE: Dish and Equipment Cleanliness, 26-27;

Dishwashers, 87; Washing Dishes and Other Equipment, 89; Bibliography and Recommended Reading-Sanitation and Safety, 1164

IM: Problem-Based Learning Experience, 8; Multiple Choice 5

SG: Chapter Review 6, 12, 11

Uses, handles, and cleans dishwashing equipment using correct procedures.

The foundation of this objective can be found on pages: SE: Bibliography and Recommended Reading-

Sanitation and Safety, 1164 IM: Problem-Based Learning Experience, 8

Year 1, Chapter 7: Breakfast Foods and Sandwiches Demonstrates preparing and storing sandwiches.

The foundation of this objective can be found on pages: SE: Procedure for Preparing Cold Multidecker

Sandwiches, 833; Sandwich Mise en Place, 834-836; Sandwich Recipes, 837-851

IM: Questions for Discussion- 4, 126; Multiple Choice 3, 126; True/False 16, 18-20, 128

SG: Short Answer 1-3, 7, 167; Multiple Choice 2-5, 168; Chapter Review 5, 9, 10, 169







Demonstrates basic egg cooking, including frying, scrambling, poaching, or basting.

The foundation of this objective can be found on pages: SE: Sanitation, 589-590; Egg products, 590; Egg

Substitutes, 590; Table 21.1-Egg Grades, 590; Dry Heat Cooking Methods, 591-597; Moist-Heat Cooking Methods, 597-598; Safety Alert-597, 1091; Questions for Discussion 1-3, 604; Additional Egg and Breakfast Recipes, 605-608; Bibliography and Recommended Reading-Egg and Breakfast Cookery, 1165

IM: Questions for Discussion, 1-3, 99; Multiple Choice 1, 3-6, 100; Fill in the Blanks, 11-13, 101; True/False 18-20, 101; Short Answer, 22-23

SG: Terminology 1, 5, 7, 9-12, 136-137; Multiple Choice 1-7, 9-10, 137-138; Chapter review 1, 3, 6-7, 10, 13 15, 17, 18, 20, 139-140

TECH: ACF-Principles and Processes of Cooking, Tape 1.3-Poaching, Tape 1.6 Sauté; Transparency 10.2-Cooking Methods

Demonstrates breakfast cooking, including pancakes, waffles, bacon, sausages, breads, potatoes, or hot cereals.

The foundation of this objective can be found on pages: SE: Breakfast Meats, 600; Griddlecakes, 600-601,

Crêpes, 601-602; Questions for Discussion 5, 604, 2, 713, 5, 876, 1-5, 955, 1-6, 979; Additional Egg and Breakfast Recipes, 609-612; Identifying Potatoes, 686-687; Mealy Versus Waxy, 688; Table 231.1-Comparison of Mealy and Waxy Potatoes, 688; Sautéing and Frying, 691-693; Sausage Casings, 870-871; Preparing Sausages, 871; Biscuit Method, 950-951; Muffin Method, 951-953; Creaming Method, 953-955; Table 30.2-Troubleshooting Chart, 955; Additional Quick Bread Formulas, 956-962; Table 31.1-Temperatures for Yeast Development, 967; Sourdough Starter, 968; Production Stages for Yeast Breads, 968-975; Table 31.2-Pan Size, 971; Table 31.3-Washes for Yeast Products, 972; Rolled-In Doughs, 975-977; Table 31.4-Troubleshooting Chart, 978; Additional Yeast Bread Formulas, 980-993; Bibliography and Recommended Reading-Egg and Breakfast Cookery, 1165, Breads, 1165-1166

IM: Questions for Discussion, 1-3, 5, 99, 2, 110, 5, 130, 1-5, 144-145, 1-5, 149; Multiple Choice 7-8, 101, Multiple Choice 2, 112, Multiple Choice 3, 131, Multiple Choice 1-3, 5, 145-146, Multiple Choice 1-5, 150-151; Fill in the Blanks, 14-15, 101







(CONTINUED) Demonstrates breakfast cooking, including pancakes, waffles, bacon, sausages, breads, potatoes, or hot cereals.

(CONTINUED) The foundation of this objective can be found on pages: IM: Fill in the Blanks 12, 132, 151; True/False 23,

133, True/False 16-20, 146-147, True/False 152; Short Answer 24, 102; Problem-Based Learning Experience, 145; Matching, 146

SG: Terminology 13, 18, 149, 1, 24, 29, 171, 1-7, 192, 1-13, 196-197; Short Answer 1-8, 193, Short Answer 1-7, 198-199; Multiple Choice 12, 139, Multiple Choice 12, 152, Multiple Choice 1, 174, Multiple Choice 1-10, 197-198; Chapter Review 4, 9, 11, 14, 16, 19, 139-140, Chapter Review 8, 11, 153, Chapter Review 3, 16, 175-176, Chapter Review 1-15, 194-195, Chapter Review 1-12, 199-200

TECH: Transparency 31.1-Stages of Yeast Bread Production; ACF-Principles and Processes of Cooking, Series II-Basic Bread, Shallow Frying and Sweating, Tape 2.2- Deep Fat Frying

Year 1, Chapter 11: Fruits and Vegetables Demonstrates preparing and storing raw and cooked vegetables.

The foundation of this objective can be found on pages: SE: Cutting with Your Knife, 99-108; Questions

for Discussion 3, 6-7, 108, Questions for Discussion 3-7, 659-660, 1-3, 713; Cooking Methods, 180-193; Table 10.2-Moist-Heat Cooking Methods, 190; Eggplant: To Salt or Not to Salt? 620; Procedure for Cutting Broccoli Spears, 617; Avocados, 619; Procedure for Cutting and Pitting Avocados, 620; Eggplant, 620; Procedure for Roasting Peppers, 623; Procedure for Tomato Concassée, 624-625; Spinach, 627; Safety Alert, 628, 690; Mushrooms and Truffles, 629; Procedure for Fluting Mushrooms, 629; Onions, 630; Garlic, 630; Procedure for Cleaning Leeks, 630-631; Shallots, 631; Procedure for Cutting Kernels Off Ears of Corn, 632; Dried Beans, 632-633; Okra, 634; Roots and Tubers, 634; Tofu, 635; Celery Root, 635 Procedure for Preparing Fresh Artichokes, 637; Asparagus, 638; Baby Vegetables, 639; Storing 642; Purchasing and Storing Preserved Vegetables, 642-644 Applying Various Cooking Methods, 644-659; Table 22.1-Acid Alkali Reactions, 645







(CONTINUED) Demonstrates preparing and storing raw and cooked vegetables.

(CONTINUED) The foundation of this objective can be found on pages: SE: Vegetable Sauna, 646; Additional Vegetable

Recipes, 661-683; Table 23.1-Comparison of Mealy and Waxy Potatoes, 688; Russet (Burbank) Potatoes, 687; Mealy Versus Waxy, 688; Storing, 689; Applying Various Cooking Methods, 689-694; More Than a French Fry, 693; Additional Starch Recipes, 715-724; Additional Charcuterie Recipes-27.9, 879-880, 27.13, 882, 27.14, 883; Hors d’Oeuvre and Canapé Recipes-28.14, 911, 28.15, 911, 28.16, 912, 28.18, 912-913, 28.20, 913-914

IM: Questions for Discussion 3, 6-7, 26-27, Questions for Discussion 3-7, 104-105, Questions for Discussion 1-3, 110; Fill in the Blank 5, 41; Dicing an Onion, 41-42; Multiple Choice 2, 4, 6-8, 10, 107, Multiple Choice 2, 10, 112-113; True/False 22-26, 28-30, 107-108, True/False 20, 114

SG: Terminology 1, 3, 5-6, 142; Multiple Choice 1, 4-6, 8-10, 143-144, Multiple Choice 2, 7, 10, 12, 151-152; Chapter Review 1-3, 9-10, 12, 14, 16, 19-20, 24-25, 145-147, Chapter Review 7-8, 11, 153; Short Answer 2, 5, 150

TECH: Knife Skills Video, 1-6; ACF Principles and Processes of Cooking-Series 1, Tape 1-2,4,5,6, Tape 2-2, 3, 4, 5; Transparency 10.2-Cooking Methods , 22.1-Acid/Alkali Reactions







Demonstrates preparing and storing fruits.

The foundation of this objective can be found on pages: SE: Cranberries, 789; Citrus, 789; Procedure for

Segmenting Citrus Fruits, 791; Procedure for Zesting Citrus Fruits, 791; Procedure for Cutting Citrus Peels, 791; Guava, 793; Pomegranates, 793; Prickly Pears, 794; Procedure for Peeling Prickly Pears, 794; Grapes, 795; Melons, 796; Apples, 798, 799; Procedure for Coring Apples, 799; Table 25.1-Apple Varieties, 799; Pears, 800; Table 25.2-Pear Varieties, 800; Apricots, 801; Cherries, 801; Procedure for Pitting Cherries, 802; Plums, 803; Bananas, 803; Mangoes, 804; Procedure for Pitting and Cutting Mangoes, 805; Papayas, 805; Procedure for Trimming and Slicing Pineapples, 806; Ripening 807-808; Acidulation, 808; Canned Fruits, 809; Frozen Fruits, 809; Juicing, 810; Dried Fruits; Applying Various Cooking Methods, 810-817; Questions for Discussion 2-5, 817; Additional Fruit Recipes, 818-825

IM: Questions for Discussion 2-5, 121; Fill in the Blanks 16-17, 19-20, 123-124; True/False 22-24, 29-30, 124

SG: Short Answer 1-2, 4, 6-7, 162-163; Fill in the Blanks 1-2, 5, 163; Chapter Review 1-4, 7, 11, 17, 19-20, 164-165

TECH: ACF-Principles and Processes of Cooking, Tape 1, Tape 2; Knife Skills Video, 1-4; Transparency 10.2-Cooking Methods







Year 1, Chapter 9: Salads and Garnishes Demonstrates proper garnishing to enhance texture, color, and appearance of foods.

The foundation of this objective can be found on pages: SE: Chiffonade, 99; Recipes, 16.1-6, 366, 16.4-2,

369, 17.9.9, 400, 17.12-4, 401, 17.16-9, 405, 21.10-5, 605, 21.11-5, 606, 21.12-6, 806, 21.13-6, 607, 22.22-4, 668, 22.25-4, 671, 22.29-4, 672, 22.33-3, 675, 23.11-6, 715, 23.16-8, 719, 23.27-9, 725, 23.34-5, 730, 23.42-4, 735, 23.48-6, 738, 23.52-4, 741, 24.7-5, 762, 24.25-6, 772, 24.27-4, 774, 24.31-4, 777, 24.36-5, 780, 24.43-5, 783, 24.44-4, 784, 25.8-6, 819, 25.11-4, 820, 25.13-6, 821, 27.7-11, 878, 27.9-8, 880, 27.10-6, 880, 27.11-16, 881; 27.18-8, 886, 28.11-5, 909, 28.12-4, 910, 28.13-3, 911, 28.15-2, 911, 28.24-4, 916, 28.25-3, 917, 33.20-7, 1081, 33.21-5, 1083, 33.24-4, 1085, 34.16-6, 1111, 34.19-4, 1113, 34.27-6, 1118, 34.35-6, 1122; Garnishing Soups, 263-264; Mustard, 627; Truffles, 629; Scallions, 631; Radishes, 637; Salad garnishes, 758; Cape gooseberries, 792; Star Fruits, 795; Cold open-faced sandwiches, 834; Presenting and Garnishing Sandwiches, 836; Garnishes, 856; Procedure for Preparing Terrines-3, 863; Procedure for Assembling and Baking Patés en Croûte-9, 867; Procedure for Coating Foods with Sauce Chaud-Froid-10, 875; Table 28.1-A Selection of Canapé Spreads and Suggested Garnishes, 893; Canapé garnishes, 894; Procedure for Preparing Canapés-6, 894; Table 32.2, Suggestions for Assembling Pies-Garnish, 1008; Assembling Desserts, 1109; Guidelines for Assembling Desserts 3-4, 6, 1109; Garnishes (An Admittedly Cranky Admonition), 1127; Decorating Plates, 1131-1134; Questions for Discussion 4, 1135; Bibliography and Recommended Reading-Garnishing, 1166-1167

IM: Questions for Discussion 4, 170; Multiple Choice 4-5, 171; Fill in the Blanks 8-9, 171; True/False 12, 172

SG: Multiple Choice 8, 174; Short Answer 3, 181-182, Short Answer 3, 221; Fill in the Blanks 1, 220; Chapter Review 4, 8, 10, 222

TECH: Knife Skills Video 1-4, 6







Demonstrates preparing and storing salads and dressings.

The foundation of this objective can be found on pages: SE: Purchasing and Storing Salad Greens, 750;

Preparing Salad Greens, 750-752;Safety Alert, 750, 751, 755; Procedure for Preparing a Vinaigrette, 754; Basic Vinaigrette Dressing, 754; Mayonnaise, 754-755; Mayonnaise-Based Dressing, 756; Emulsified Vinaigrette Dressings, 756-757; Preparation Methods, 757-761; Table 24.1-Matching Dressings and Salad Greens, 758; Vegetable Salads, 761-762; Fruit Salads, 763; Questions for Discussion 1-5, 763; Additional Salad Recipes, 764-784; Hors d’Oeuvre and Canapé Recipes-29.19, 913

IM: Questions for Discussion 1-5, 115-116; Multiple Choice 2, 4, 5, 117-118; Ingredient Matching, 118; True/False,118

SG: Terminology,155-156; Multiple Choice 1, 3-9, 11-12, 156-157; Short Answer, 158; Chapter Review, 159-160

TECH: ACF-Principles and Processes of Cooking, Series II-Salad and Salad Dressings; Knife Skills Video 1-4, 6

Year 1, Chapter 10: Business Math Balances cash register transactions using basic arithmetic computations.

Year 1, Chapter 12: Controlling Foodservice Costs Costs out a recipe accurately.

The foundation of this objective can be found on pages: SE: Calculating Unit Costs and Recipe Costs, 62-

65; Fig. 4.1-Recipe Costing Form, 64; Bibliography-Food Costing and Business Skills, 1164

IM: Test Bank Question-Multiple Choice 5, Calculation 6-7, 18, Reading Problems 21, 19; Problem-Based Learning Experience, 155

SG: Unit Costs, 22-23; Costs Per Portion, 23-24; Dairy Products 15, 55; Short Answer 3, 59, Multiple Choice 1, 59, Multiple Choice 10, 174

TECH: Transparency 4.1-Recipe Costing Form







Determines a recipe’s yield accurately.

The foundation of this objective can be found on pages: SE: Recipe Conversions, 60-61; Yield Grades,

288; Duck, 410, Pheasant, 479 IM: Calculations 9-10, 19; Reading Problems 23,

19 SG: Chapter Review-6, 87, Chapter Review-14,

16, 18, 88; Conversion Factors, 21; Recipe Conversion, 22; Multiple Choice 6, 64; Chapter Review 11, 95, Chapter Review, 10, 108, Chapter Review 25, 121, Chapter Review 18, 154, Chapter Review 13, 160; Multiple Choice 7, 174; True/False 21, 147

Year 2, Chapter 2: Potatoes and Grains Demonstrates preparing and storing rice, pasta, and other cooked grains.

The foundation of this objective can be found on pages: SE: Safety Alert, 697; Table 23.2-Guidelines for

Cooking Rice, 698; Purchasing and Storing Grains, 700; Applying Various Cooking Methods, 700-704; Purchasing and Storing Pasta Products, 708; Preparing Fresh Pasta, 708-710; Cooking Method, 711-712; Questions for Discussion-5, 7, 8, 713; Additional Recipes, 714, 723-742; Bibliography-Grains and Pasta, 1165

IM: Questions for Discussion- 5, 7, 8, 110-111; Problem-Based Learning Experience, 112; Test Bank Questions-Multiple Choice 5, 6, 10, 113; Fill in the Blanks, 15, 16, 18, 113-114

SG: Short Answer 1, 7, 8, 151; Multiple Choice 3, 4, 151, Multiple Choice 11, 152; Chapter Review 1, 2, 4, 10, 12, 13, 153

Year 2, Chapter 4: The Art of Service Arranges a dining area for a specified type of service (table service, buffet, banquet, cafeteria, etc.) and for specified seating requirements.

The foundation of this objective can be found on pages: SE: Designing the Buffet, 1140-1143; Table 36.1

Standard Buffet Tables, 1140; Figure 36.1–A Single-Sided Buffet to Feed 50 People, 1141; Figure 36.2- A Double-Sided Buffet to Feed 100 People,1142-1143; Figure 36.3- A Single-Sided Buffet Table Divided into Two Zones to Feed 150 People, 1144; Figure 36.4-A Four Station Buffet (Including Two Staffed by Chefs) to Feed 200 People, 1147; Arranging Foods and Other Items on the Buffet Table, 1148-1150; Questions for Discussion- 6, 1154







Sets a table with linen, flatware, glassware, and condiments in accordance with several types of service. Presents all menu items correctly plated and garnished

The foundation of this objective can be found on pages: SE: The Dining Room, 10; Service/Presentation,

1126; Questions for Discussion 1, 1135 IM: Questions for Discussion 1, 169

Greets and seats guests properly.

The foundation of this objective can be found on pages: SE: The Dining Room, 10

Takes guests’ orders accurately.


Recommends items to guests.


Serves a guest meal efficiently, including serving and removing food and beverage items.

The foundation of this objective can be found on pages: SE: The Dining Room, 10; Serving Foods, 1153 SG: Fill in the Blank 5-7, 2

Processes and presents a guest sales check properly


Clears guests’ tables properly.

The foundation of this objective can be found on pages: SE: Back Waiters, 10; Serving Foods, 1153

Year 2, Chapter 5: Desserts and Baked Goods Demonstrates preparing and storing cakes.

The foundation of this objective can be found on pages: SE: Measuring Ingredients, 941; Table 33.1-

Cakes, 1050; Cakes, 1050-1056; Preparing, Baking and Cooling, 1056-1060; Table 33.2-Pan Preparations, 1057; Table 33.3 Cake Pan Sizes, 1058; Table 33.4-Troubleshooting Chart for Cakes, 1061; Frosting, 1061-1067; Table 33.6-Troubleshooting Chart for Frostings, 1068; Assembling and Decorating Cakes, 1068-1074; Questions for Discussion- 4, 5; Additional Cake and Frosting Formulas, 1075-1087

IM: Questions for Discussion- 4, 5, 161; Problem-Based Learning Experience-1, 161; Multiple Choice, 162; Fill in the Blank, 162; True/False, 162-163

SG: Basic Cake Mixes, 209-210; Short Answer-Frostings, 211-212; Fill in the Blank, 2, 3, 212; Chapter Review, 212-213







Demonstrates preparing and storing puddings, custards, mousse, soufflé, or other dessert items.

The foundation of this objective can be found on pages: SE: Safety Alert, 1091, 1105; Pastry Cream, 1091-

1094; Toffee Caramel Flan, 1095; Crème Brûleé, 1096-1097; Soufflés, 1097-1099; Crème Chantilly, 1099-1100; Bavarian Cream, 1100-1101; Chiffon, 1101-1102; Table 34.1-Cream Components, 1102; Mousse, 1102-1103; Procedure for Preparing Ice Creams, 1105; Sherbets and Sorbets, 1106; Still-Frozen Desserts, 1106; Dessert Sauces, 1107-1108; Guidelines for Assembling Desserts, 6-7, 1109; Questions for Discussion- 1-2, 5-6, 1110; Additional Custard, Cream, Frozen Dessert and Dessert Sauce Formulas, 1111-1123

IM: Questions for Discussion 1, 165; Multiple Choice 2, 4-6, 8, 11-12, 166-167; True/False 22, 23, 25-29, 168

SG: Short Answer, 216-218; Fill in the Blank 2-4, 218; Chapter Review 1, 5, 7-10

TECH: Transparency-34.1, Cream Components

Demonstrates preparing and storing cookies.

The foundation of this objective can be found on pages: SE: Measuring Ingredients, 941; Cookies, 1018-

1019; Table 32.6-Cookie Textures, 1020; Questions for Discussion- 7, 1020; Recipe 32.33-32.42, 1041-1045; Scoop Sizes, 1158

IM: Questions for Discussion- 7, 155; Multiple Choice 5, 8, 157; True/False 23, 157

SG: Short Answer 11, 204; Multiple Choice 1, 4, 204-205

Demonstrates preparing and storing pies.

The foundation of this objective can be found on pages: SE: Table 32.1-Classification of Pastry Doughs,

997; Procedure for Preparing Flaky and Mealy Dough, 998; Basic Pie Dough, 998-999; Sweet Dough, 999-1003; Fillings, 1003-1007; Table 32.2 Suggestions for Assembling Pies, 1008; Table 32.3 Troubleshooting Chart for Pies, 1008; Storing Pies and Tarts, 1009; Questions for Discussion 1,4, 1020; Additional Pie, Pastry and Cookie Formulas, 1020, 1023-1026, 1027, 1028, 1029, 1030-1031,1037-1038

IM: Questions for Discussion 1, 4, 154; Multiple Choice 10, 157; Fill in the Blanks 14, 157; True/False 17-21, 25, 158

SG: Short Answer, 1-7, 203; Chapter Review 2-7, 9-11, 205-206







Year 2, Chapter 6: Marketing and the Menu

Demonstrates knowledge from outside sources (magazines, catalogs, brochures, professional association materials) to an operation and its guests.

The foundation of this objective can be found on pages: SE: Appendix I-Professional Organizations, 1155-

1156

Communicate the operation’s theme and style of service to guests and supervisors.

Demonstrates knowledge of an operation’s menu mix.


Year 2, Chapter 7: Purchasing and Inventory Control Receives food and beverages using proper procedures to ensure security and food safety.

The foundation of this objective can be found on pages: SE: Table 2.3-HAACP Analysis-The Flow of

Food-Receiving, 29; Receiving, 65; Receiving and storing food and other items, 89; Determining Freshness, 512-513;

Stores food and beverages using proper procedures to ensure security and food safety.

The foundation of this objective can be found on pages: SE: Preventing Bacterial Intoxications and

Infections, 18-21; Chemical Contaminants, 24; Physical Contaminants, 25; Proper Hand-Washing Procedure, 25; Cross Contamination, 25-28; Safety Alert, 27, 89, 145, 219, 260, 291, 597, 690, 697, 751, 755, 831, 857, 1091, 1105, 1151;HAACP Systems, 28-31; Table 2.3-HAACP Analysis-The Flow of Food, 29;Questions for Discussion 1-5, 32, Questions for Discussion 4, 160; Questions for Discussion 7, 230; Questions for Discussion 5, 265, Questions for Discussion 2, 441, Questions for Discussion 2-3, 659, Questions for Discussion 1, 763, Questions for Discussion 2, 5, 817, Questions for Discussion 4, 836, Questions for Discussion 1, 1110, Questions for Discussion 2, 4, 1154; Storing, 65; Storage Containers, 83; Receiving and storing food and other items, 89; Fats for Deep Frying, 131; Table 7.3, 131; Storage, 145, 146, 147, 148, 159, 589, 642, 689, 700, 708, 750; Sanitation, 589-590; Selecting Tools and Equipment-Expiration Dates, 165; Making an Ice Bath, 172; Cool the Stock Quickly, 199; Store the Stock Properly, 199; Soup Service, 264; Storing Meats, 290







(COTINUED) Stores food and beverages using proper procedures to ensure security and food safety.

(COTINUED) The foundation of this objective can be found on pages: SE: Storing Poultry, 414-415; Determining

Doneness, 424; Procedure for Stuffing Poultry, 425; Storing Game, 481; Determining Freshness, 512-513; Storing Fish and Shellfish, 514-515; Storage, 589; Sanitation, 589-590; Tofu, 635; Irradiated Vegetables, 642; Canned Vegetables, 643; Frozen Vegetables, 643; Pomegranates, 793; Melons, 796; Apples, 799; Pears, 800; Quince, 801; Cherries, 801; Plums, 803; Bananas, 803; Mangoes, 804; Papayas, 805; Canned Fruits, 809; Frozen Fruits, 809; Dried Fruits, 810; Sandwich Mise en Place, 835; Preparing Forcemeats 2, 856-857; Procedure for Preparing Forcemeats, 857; Procedure for Preparing a Basic Forcemeat, 858; Purchasing and Storing Caviar, 897; Whole Wheat Flour, 929; Purchasing and Storing, 929, 949; Lard, 934; Storing Chocolate, 941; Purchasing and Storing, 949; Compressed Yeast, 967; Cooling and Storing the Finished Products, 973; Phyllo Dough, 1017; Storing Cookies, 1019; Rolled Fondant, 1065; Royal Icing, 1066; Storing Cakes, 1074; Procedure for Preparing Vanilla Custard Sauce and Pastry Cream-7, 1091; Presenting Hot Foods, 1151-1152; Presenting Cold Foods, 1153Bibliography and Recommended Reading-Sanitation and Safety, 1164

IM: Food Safety and Sanitation, 6-10; Questions for Discussion 1-5, 7, Questions for Discussion 4, 37, Questions for Discussion 7, 51, Questions for Discussion 5, 57, Questions for Discussion 2, 83, Questions for Discussion 2-3, 105, Questions for Discussion 1, 115-116, Questions for Discussion 2, 5, 121-122, Questions for Discussion 4, 126, Questions for Discussion 1, 165, Questions for Discussion 2, 4, 173







(COTINUED) Stores food and beverages using proper procedures to ensure security and food safety.

(COTINUED) SG: Chapter Review 1, 4, 9, Chapter Review 9, 61,

Chapter Review 13, 83, Chapter Review 9, 87, Chapter Review 6, 120, Chapter Review 7, 153, Chapter Review 4, 19, 164-165, Chapter Review 9, 169, Chapter Review 13, 176, Chapter Review 3, 6, 183-184, Chapter Review 2, 212; Milk Products, 1, 53; Short Answer 3, 116, 2, 158, Short Answer 2, 162, Short Answer 1, 167, Short Answer 8, 218;Multiple Choice 1, 119, Multiple Choice 1, 3, 14, 129, Multiple Choice 10, 10, 138, Multiple Choice 3, 156, True/False 6, 12, 15, 20, 140-141, Multiple Choice 1, 180

Conducts a physical inventory of food, beverages, and non-food items.

The foundation of this objective can be found on pages: SE: Receiving, 65

Year 2, Chapter 8: Meat, Poultry, and Seafood Demonstrates preparing and storing cooked fish and shellfish.

The foundation of this objective can be found on pages: SE: Storing Fish and Shellfish, 514-515;

Fabricating Procedures, 515-522; Applying Various Cooking Methods, 522-537; Questions for Discussion, 5-7, 538; Additional Fish and Shellfish recipes, 539-585; Procedure for Preparing Sausages, 871; Purchasing and Storing Caviar, 897; Serving Caviars, 897; Charcuterie Recipes-27.4, 861-862, 27.11, 881, 27.15, 883, 27.16, 884, 27.23, 888; Hors d’Oeuvre and Canapé Recipes-28.1, 898-899, 28.3, 899, 28.4, 900, 28.8, 904, 28.11, 909; 28.30, 919-920, 28.33, 922-923

IM: Questions for Discussion 5-7, 92-93; Multiple Choice 7-10, 95; Fill in the Blanks17-18, 20, 96; True/False 32-35, 96

SG: Multiple Choice 1, 3, 12, 14, 129-131, Multiple Choice 1, 3, 181; Short Answer, 1, 3,-7, Short Answer 1, 4, 7, 181-182; Chapter Review 8, 16-20, 134-135

TECH: Knife Skills Video 1-4, 8-10; ACF-Principles of Cooking, Tape 1, Tape 2; Transparency 10.2-Cooking Methods







Demonstrates preparing and storing cooked meats

The foundation of this objective can be found on pages: SE: Questions for Discussion Wet Aging, 289;

Dry Aging, 289; Purchasing Meats, 290; Storing Meats, 290; Preparing Meats, 290-291; Applying Various Cooking Methods, 291-310; Safety Alert, 291; Table 13.1-Determining Doneness of Broiled and Grilled Items, 292; Table 13.2-Determining Doneness of Roasts, 295; Stew Terminology, 307; Questions for Discussion, 4-8, 310, 2-4, 322, 5-6, 348, 3-4, 366, 4, 393; Butchering Procedures, 319-321, 342-346, 363-365, 389-391; Table 14.1-Using Common Cuts of Beef, 322; Beef Recipes, 323-335; Table 15.1-Using Common Cuts of Veal, 347; Veal Recipes, 349-357; Table 16.1-Using Common Cuts of Lamb, 366; Lamb Recipes, 366-382; Table 17.1-Using Common Cuts of Pork, 392; Pork Recipes, 394-405; Procedure for Preparing Forcemeat, 857-861; Procedure for Preparing Sausages, 871; Additional Charcuterie Recipes-27.8, 878-879, 27.12, 881-882, 27.19, 886, 27.20, 886-887, 27.21, 887; Hors d’Oeuvre and Canapé Recipes-28.6, 902-903, 28.7, 903, 28.21, 914, 28.31, 920; 28.32, 921-922

IM: Questions for Discussion, 4-8, 62-63; Questions for Discussion, 2-4, 67, Questions for Discussion, 5-6, 71, Questions for Discussion, 3-4, 75, Questions for Discussion, 4, 79, Questions for Discussion 2,5,130; Multiple Choice 2, 23, Multiple Choice 2-6, 8-10, 64, Multiple Choice 4, 72, Multiple Choice 1-3, 76, Multiple Choice 3-4, 80, Multiple Choice 3, 131; Fill in the Blanks 14-15, 65; True/False 18-22, 24-25, 65, True/False 14, 73, True/False 10, 14, 76, True/False 15, 81; 16-20, 73, 16-20, 76







(CONTINUED) Demonstrates preparing and storing cooked meats

(CONTINUED) SG: Terminology 8, 16-25, 84-85; Fill in the Blank

1-7, 9-10, 85-86; Matching, 86; Cooking Methods, 86-87; Chapter Review 1-3, 7-10, 12-14, 17, 88, Chapter Review 3, 12, 95, Chapter Review, 3, 101, Chapter Review, 9, 12-13, 108, Chapter Review 5, 113; Cuts of Beef and Applied Cooking Methods, 92; Multiple Choice 3-4, 93, Multiple Choice 3, 5, 8, 12-15, 101-102; Matching, 94, 101, Multiple Choice 1, 3, 9, 173-174; Cuts of Veal and Applied Cooking Methods, 98-99, Short Answer, 99, 106-107, Short Answer, 2, 4, 172; Cuts of Pork and Applied Cooking Methods, 112

TECH: Knife Skills Video 1-4; ACF-Principles of Cooking, Tape 1, Tape 2; Transparency 10.2-Cooking Methods, 13.1-Degree of Doneness

Demonstrates preparing and storing cooked poultry.

The foundation of this objective can be found on pages: SE: Horizontal Slicing, 100; Table 18.1 USDA

Chicken Classes, 409; Table 18.2 USDA Duck Classes, 410; Table 18.3 USDA Goose Classes, 410; Table 18.4 USDA Guinea Classes, 411; Table 18.5 USDA Pigeon Classes, 411; Table 18.6 USDA Turkey Classes, 412; Ratites, 412; Livers, Gizzards, Hearts and Necks, 412-413; Purchasing and Storing Poultry, 414-415; Butchering Procedures, 415-418; Marinating Poultry, 419; Applying Various Cooking Methods, 419-441; Table 18.7-Roasting Temperatures and Times, 424; Questions for Discussion- 2-7, 441; Additional Poultry Recipes, 442-473; Procedure for Preparing a Poultry Galantine, 869; Procedure for Preparing Sausages, 871; Additional Charcuterie Recipes-27.7, 876-877, 27.22, 887-888Hors d’Oeuvre and Canapé Recipes-28.10, 908

IM: Questions for Discussion- 2-7, 83-84; Multiple Choice 7-10, 85; True/False 22-29, 86

SG: Short Answer 1-3, 6-8, 116-118; Fill in the Blank 2, 4, 118-119; Multiple Choice 1,4, 119; Chapter Review 1-2, 4-6, 10, 16-20

TECH: Knife Skills Video 1-4, 7; ACF-Principles of Cooking, Tape 1, Tape 2; Transparency 10.2-Cooking Methods







Year 2, Chapter 9: Standard Accounting Practices Demonstrates knowledge of how T accounts and a trial balance help managers keep financial records. Demonstrates knowledge of the information contained on an income statement. Demonstrates knowledge of the information contained on a balance sheet. Year 2, Chapter 10: Stocks, Soups, and Sauces Demonstrates preparing and storing brown, white, or preprepared stock.

The foundation of this objective can be found on pages: SE: Figure 11.1, 198; Stocks, 197-206; Table

11.1-Troubleshooting Chart for Stocks, 206; Questions for Discussion, 1-4, 11, 229-230

IM: Questions for Discussion- 1-4, 11, 50-51; Multiple Choice 1-3, 52; Fill in the Blanks 8-12, 53; True/False 19-20, 53;

SG: Stock Making Review, 70-71; Short Answer 1, 74; Chapter Review 10, 14-15, 76-77

TECH: Video-Series II-Stocks

Demonstrates preparing and storing soups.

The foundation of this objective can be found on pages: SE: Clear Soups, 249-250; Broth-Based Soups,

250-253; Table 12.1-Soups-Their Thickening Agents and Finishes, 254; Thick Soups, 254-255; Purée Soups, 256-257; Table 12.2-Cream and Purée Soups, 256; Bisques, 258-259; Chowders, 259-260; Safety Alert, 260, 263; Cold Soups, 260-263; Garnishing Soups, 263-264; Soup Service, 265; Questions for Discussion- 5, 265

IM: Questions for Discussion- 5, 57; Problem-Based Learning Experience, 58; Multiple Choice 3, 6, 58-59; True/False 21, 25, 59

SG: Short Answer, 79-80; Chapter Review 2, 5-11, 13-14, 16-19, 82-83

TECH: Transparency-Soups, 12.1







Demonstrates preparing and storing sauces. The foundation of this objective can be found on pages: SE: Sauces, 207-227, 229; Table 11.2-Proportions

of Roux to Liquid, 210; Table 11.3-Sauce Families, 211; Table 11.4-Velouté Sauces; Safety Alert, 219; Questions for Discussion-5-10, 230; Additional Sauce Recipes, 231-244; Procedure for Preparing a Sauce in the Sauté Pan, 299

IM: Questions for Discussion, 5-10, 50-51; Problem-Based Learning Experience, 52; Multiple Choice 4-7, 52-53; Fill in the Blanks, 13-17, 53; True/False 18, 21-30

SG: Mother Sauce Review, 72; Small Sauces, 1-35, 72-73; Short Answer 2-4, 74-75; Matching, 75; Chapter Review 1-9, 76

TECH: Transparency-Sauce Families, 11.1

Year 2, Chapter 12: Communicating with Customers Writes a simple business letter with assistance to a customer or professional using appropriate language style and format. Demonstrates knowledge of menu items and is able to describe them to guests

The foundation of this objective can be found on pages: SE: The Dining Room, 10; Sales and Service, 66

Is able to answer guests’ questions about menu items.

The foundation of this objective can be found on pages: SE: The Dining Room, 10; Sales and Service, 66

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