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

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

Oklahoma Hospitality Skills Standards

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

Correlated to: Oklahoma Hospitality Skills Standards

1 SE = Student Edition TR = Teacher’s Resource

OKLAHOMA HOSPITALITY SKILLS STANDARDS

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

appropriate resource(s)) DUTY A: Apply Human Relations Skills

A.01 Enforce/explain business policies with a customer/client

A.02 Ensure customer complaints/inquires are resolved

A.03 Maintain appropriate personal habits

The foundation of this objective is found on pages:

SE: Pride, 15; Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30

TR: Multiple Choice (4) 118

A.04 Set personal goal The foundation of this objective is found on pages:

SE: Knowledge, 14

TR: Learning Activity, 4

DUTY B: Use Communication and Research Skills

B.01 Use legible handwriting in preparing forms, messages, and reports

B.02 Listen and understand directions, assignments and information from customers, supervisors, or managers


SE: The Dining Room, 12; The Modern Kitchen Brigade, 13

B.03 Communicate verbally with customers, employees, supervisors, suppliers, etc.


SE: executive chef, 12

B.04 Interpret reports, forms, policies, and product information


SE: HACCP Systems, 33; Storage and Food Labeling, 36; Figure (4.1) Recipe Costing Form, 72, (4.2) Menu Costing Form 72

TR: Supplementary Materials- Transparency Masters, Figure (3.2) 11, (4.2) 14, (4.13) 14

B.05 Complete correspondence, reports, forms, and notes


SE: HACCP Systems, 33; Storage and Food Labeling, 36; Recipe Costing Form, 71; Figure (4.1) 72, (4.2) 73, (4.3) 74

TR: Supplementary Materials- Transparency Masters, Figure (4.2) 14, (4.3) 14

B.06 Check and follow work schedules

B.07 Be able to interpret work related documents, charts computer printouts, and other visual displays

SE: A HACCP System Flowchart, 33; Figure (3.1) 50, (3.2) 51; Recipe Costing Form, 71; Figure (4.1) 72, (4.2) 73, (4.3) 74, (5.4) 99; Table 5.2 Fire Extinguishers-Symbols, 96

B.08 Use proper phone etiquette






appropriate resource(s)) DUTY C: Exhibit Personal Social Skills for the Workplace

C.01 Demonstrate good work habits such as punctuality, orderliness, team work, and dependability

The foundation of this objective can be found on pages:

SE: The Professional Chef, 13-15; Mise en Place, 184; The Prep List, 185; Questions for Discussion, (1, 5) 193

TR: Answers to ; Questions for Discussion, (1, 5) 29; Multiple Choice, (5) 115; True/False (13, 16) 138; Short Answer (25) 139; Essay (30) 139

C.02 Effectively plan and organize job duties and assignments


SE: Mise en Place, 184; The Prep List, 185; Questions for Discussion, (1) 193

TR: Answers to ; Questions for Discussion, (1) 29; True/False (13, 16) 138; Short Answer (25) 139; Essay (30) 139

C.03 Maintain healthy and professional appearance


SE: Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30


C.04 Participate in company training opportunities

C.05 Demonstrate ethical behavior such as integrity and honesty

C.06 Embrace and adapt to new and unique ideas and situations


SE: Knowledge, 14; Skill, 14; Taste, 14; Dedication, 15

C.07 Convey a positive self-image, promote company/department operations and assume responsibility for individual actions


SE: Pride, 15

C.08 Accept constructive criticism and take corrective actions


SE: Dedication, 15

C.09 Develop necessary endurance and persistence in order to accomplish goals and objectives


SE: Dedication, 15

C.10 Display appropriate sense of humor

C.11 Learn from mistakes The foundation of this objective is found on pages:

SE: Dedication, 15






appropriate resource(s)) DUTY D: Use Interpersonal Skills in Working with Others

D.01 Exhibit teamwork cooperation with employees, supervisors, and courtesy with managers, customers, suppliers, and others.


SE: Dedication, 15; Sales and Service, 75

D.02 Exhibit respect and courtesy toward individual differences

D.03 Share responsibility for the success or failure of the work group

D.04 Orient newly hired personnel The foundation of this objective is found on pages:

SE: dining room manager, 12; executive chef, 12

D.05 Determine and recognize different customer types and meet the special needs of

each type including: individuals, groups, associations, corporations, leisure tour

groups, weddings, and reunions


SE: Sales and Service, 75; Consumers Concerns About Food and Nutrition, 55-56; Planning the Buffet, 1312; Keeping Kosher, 1313; Keeping Halal, 1313

DUTY E: Apply Employee/Management Relations Principles

E.01 Discuss industry related trends and developments:

-Changes in food/beverage service and production

-Regional and ethnic influences

-Changes in menu types

-Nutritional changes

-Health related diet changes

-New services

-Management changes

-Lodging industry changes

-Influence of current economy

SE: Late 20th Century, 7-8; New Foods, 10; New Concerns, 10; New Consumers, 10; A Very Big Business Indeed, 10; trans fats, 43; Consumer Concerns About Food and Nutrition, 55-56; Nutrition, Eating Out and the Chef, 56-58; Umami, 121; Meat of the Future: Beefalo, 537; Variations on Vegetarianism, 842-843; Ethics and Animal Rights, 844; Environmental Concerns, 844-845; The Vegetarian Diet, 845-847; To Be or Not to Be: Vegetarian, 847; Vegetarian Cuisine: Rebalancing the Center of the Plate, 851-852; Haute Vegetables, 852; Conclusion, 854; Questions for Discussion, (1, 3, 5) 854

TR: Learning Activities, Food Nutrition Trend Report, 10, Wedding Cake Trends, 105; Questions for Discussion, (1,3,5) 77

E.02 Control expenses by following the budget

-Explain the nature of overhead/operating costs

-Explain the employee role in expense control


SE: Controlling Food Costs, 73-75; Conclusion, 75; Questions for Discussion, (3-5) 75

TR: Answers to Questions for Discussion, (3-5) 13; True/False (14) 125; Short Answer (29) 126






appropriate resource(s)) DUTY F: Practice Basic Sanitary Functions

F.01 Practice personal hygiene and grooming skills

-Wash hands following established procedures

-Wear a clean and proper uniform

-Hair Restraint



TR: Multiple Choice (4) 118; Short Answer (25) 120

F.02 Clean and sanitize all food contact surfaces following established procedures


SE: Steps to Prevent Cross-Contamination, 29; Dish and Equipment Cleanliness, 31, 32; Safety Alert, 32

TR: Learning Activity-Kitchen Inspection, 7; Multiple Choice (9) 119; True/False (17) 119

F.03 Clean and sanitize kitchenware and utensils properly using a three (3) compartment sink and cleaning/sanitizing compounds or commercial dishwasher


SE: Dish and Equipment Cleanliness, 31-32; Figure (2.5) 31; Dishwashers, 95

TR: Supplementary Materials: Transparency Masters (2.3) 7; Multiple Choice (3) 118

F.04 Clean and sanitize dishes, silver, and crystal


SE: Dish and Equipment Cleanliness, 31, 32; Dishwashers, 95


F.05 Handle food using all procedures, tools, equipment and facilities necessary to prevent food-borne illnesses

-Control any sources of bacteria, viruses, or toxins

-Prevent mold formation/food contamination

-Eliminate food spoilage

-Use proper methods of heating, reheating, and cooling of foods

-Use approved suppliers


SE: Table 2.1 Characteristics of Bacterial Illnesses, 22; Preventing Bacterial Intoxications and Infections, 22-27; The Temperature Danger Zone, 23; Table 2.2 Recommended Internal Cooking Temperatures, 24; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Handwashing, 30; Dish and Equipment Cleanliness, 31-32; Pest Management, 32-33; Safety Alert, 32; HACCP Systems, 33-34; Questions for Discussion, (2-5) 37, (2) 494; Sanitation and Cross-Contamination, 466






appropriate resource(s)) TR: Answers to Questions for Discussion, (2-5)

6, (2) 43;; Learning Activities, 7; Supplementary Materials-Transparency Masters, (2.2-2.4) 7; Multiple Choice (2-7) 118, (8-10) 119; True/False (11-20) 119; Short Answer (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7

F.06 Prevent access of vermin


SE: Pest Management, 32-33; Questions for Discussion, (4) 37

TR: Answers to Questions for Discussion, (4) 6; Multiple Choice (9) 119

F.07 Properly store food items


SE: Storing, 74; Storage Containers, 90-91; Storing Herbs and Spices, 137; Dairy-Storage, 168, 169; Store the Stock Properly, 222; Temperatures, 297; Storing Meats, 324; Questions for Discussion, (4) 347; Storing Poultry, 465-466; Questions for Discussion, (2) 494; Storing Game, 541; Storing Fish and Shellfish, 576; Eggs-Storage, 659; Sanitation, 660; Vegetables-Storing, 725; Purchasing and Storing Preserved Vegetables, 725-726; Questions for Discussion, (2, 3) 744;

Potatoes-Storing, 777; Grains-Storing, 789; Purchasing and Storing Pasta Products, 796; Salad Greens-Storing, 874; Canned Fruits, 939; Frozen Fruits, 940; Dried Fruits, 941; Questions for Discussion, (2) 948; Flour-Purchasing and Storing, 1068; Storing Chocolate, 1080; Chemical Leavening Agents-Purchasing and Storing, 1091; Storing Cookies, 1176; Storing Cakes, 1241

TR: Answers to Questions for Discussion, (4) 43, (2) 56, (2, 3) 69, (2) 83; True/False, (26) 134, (16, 25) 136, (19) 149, (23) 160, (18) 168, (22) 171, (12) 174, (24) 179, (20) 182; Short Answer, (27) 147, (37) 166, (22) 168;

Essay, (30) 175; Multiple Choice, (1) 181;

Answers to True/False, (26) 221, (16, 25) 222, (19) 229, (23) 234, (18) 238, (22) 239, (12) 240, (24) 242, (20) 243; Answers to Short Answer, (27) 228, (37) 236, (22) 238; Answers to Essay, (28) 240; Answers to Multiple Choice, (1) 242






appropriate resource(s)) F.08 Report indications of insects and pests The foundation of this objective is found on

pages:



F.09 Clean up spills and/or broken dishes The foundation of this objective is found on pages:

SE: Personal Safety, 36

F.10 Follow established procedures to dispose of garbage and trash

-Recycle

-Operate necessary disposal equipment


SE: Pest Management, 32

F.11 Clean and sanitize garbage containers

F.12 Inspect work area The foundation of this objective is found on pages:

SE: Dish and Equipment Cleanliness, 32

F.13 Correct/report unsanitary work area conditions



DUTY G: Perform Basic Safety Functions

G.01 Perform work using proper safety procedures in compliance with governing agencies

-Monitor the condition of equipment

-Recognize/report potential hazards and unsafe conditions

SE: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89; Using Your Knife Safely, 104; Controlling Your Knife, 106

TR: Essay, (29) 129

G.02 Identify and follow established procedures for extinguishing all types of fires

-Class A Fires (wood, paper, and textile)

-Class B Fires (oil and grease)

-Class C Fires (electrical)

-Class D Fires (combustible metals)


SE: Fire Safety, 36; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100


G.03 Practice proper lifting and carrying procedures








appropriate resource(s)) G.04 Understand and follow established basic first aid techniques and procedures for:

-cuts

-burns

-choking

-CPR


SE: First Aid, 37; First-Aid Kits, 98

G.05 Understand and identify emergency procedures

-exiting/traffic flow

-electrical, gas, water, and sprinkler systems

-Material Safety Data Sheets (MSDS)

-blood-borne pathogens


SE: Fire Safety, 36; Ventilation Systems, 96;

G.06 Utilize personal protective equipment The foundation of this objective is found on pages:

SE: Protective Gear, 96

G.07 Demonstrate knowledge of lock out, tag out system

DUTY I: Perform Basic Food/Beverage Functions

I.01 Plan menus using food availability records, diet and nutritional needs, budget restraints, and client type to provide an appropriate variety of food items


SE: New Foods, 10; New Concerns, 10; New Consumers, 10-11; Table 3.3 Vitamins-Techniques for Nutrient Retention, 45; Eating for Health, 48-52; Ingredient Substitutes and Alternatives, 52-55; Consumer Concerns About Food and Nutrition, 55-56; Eating Out and the Chef, 56-58; Questions for Discussion, (3, 5-8) 58; The Menu, 62-64; The Tasting Menu, 63; Calculating Unit Costs and Recipe Costs, 70-73; Figure (4.1) 72, (4.2) 73; Controlling Food Costs, 73-75; Questions for Discussion, (1-5) 75; The Vegetarian Diet, 845-847; Vegetarian Cuisine: Rebalancing the Center of the Plate, 851-852; Vegetarian Recipe Options, 852-853; Table 24.2 Vegetarian Ingredient Substitutes, 853; Questions for Discussion, (2, 4, 5) 854; Fresh Produce Availability Chart, 1334-1336

TR: Answers to Questions for Discussion, (3, 5-8) 9, (1-5) 13, (2, 4, 5) 77; Learning Activity-Menu Design (I, II) 14, Vegetarian Entrée, 78; Multiple Choice (6) 121; Essay (28) 123; True/False (9, 10) 176; Short Answer (15) 177






appropriate resource(s)) I.02 Order food items and kitchen supplies from approved vendors


SE: Purchasing/Ordering, 74; Figure (4.3) 74; Purchasing Meats, 323-324; Purchasing Game, 541; Purchasing and Storing Fish and Shellfish, 574-575; Purchasing, 724-725; Mealy Versus Waxy, 776; Purchasing, 776; Table 23.1 Comparison of Mealy and Waxy Potatoes, 776; Purchasing, 788-789; Purchasing and Storing Pasta Products, 796; Purchasing, 874; Purchasing Fresh Fruits, 937, 938; Canned Fruits, 939; Flour-Purchasing and Storing, 1068; Chemical Leavening Agents-Purchasing and Storing, 1091; Fresh Produce Availability Chart, 1334-1336

TR: Learning Activity-Getting Game, 60, Artisan Cheese, 27, New Vegetables, 71; Multiple Choice (2) 148, (2) 173; True/False (14) 163; Short Answer (40) 166

I.03 Requisition supplies The foundation of this objective is found on pages:

SE: Purchasing/Ordering, 75; Figure 4.3 Specification Form

I.04 Receive and inspect food items and kitchen supplies using invoices, purchase orders, etc.


SE: Receiving, 74; Determining Freshness, 574; Questions for Discussion, (1) 601

TR: Answers to Questions for Discussion, (1) 62; Learning Activity-Is It Fresh, 64






appropriate resource(s)) I.05 Store perishable and non-perishable supplies


SE: Food Service Chemicals, 28; Storing, 74; Storage Containers, 90-91; Safety Alert, 96; Storing Herbs and Spices, 137; Dairy-Storage, 168, 169; Store the Stock Properly, 222; Temperatures, 297; Storing Meats, 324; Questions for Discussion, (4) 347; Storing Poultry, 465-466; Questions for Discussion, (2) 494; Storing Game, 541; Storing Fish and Shellfish, 576; Eggs-Storage, 659; Sanitation, 660; Vegetables-Storing, 725; Purchasing and Storing Preserved Vegetables, 725-726; Questions for Discussion, (2, 3) 744;


TR: Answers to Questions for Discussion, (4) 43, (2) 56, (2, 3) 69, (2) 83; True/False, (26) 134, (16, 25) 136, (19, 20) 149, (23) 160, (18) 168, (22) 171, (12) 174, (24) 179, (20) 182, (24) 180; Short Answer, (27) 147, (37) 166, (22) 168, (22 ) 174; Essay, (30) 175; Multiple Choice, (1) 181

I.06 Implement employee rules and regulations

I.07 Plan production schedules






appropriate resource(s)) I.08 Use equipment and tools properly The foundation of this objective is found on

pages:

SE: Paring Knife, 81; Oyster and Clam Knives, 82; Volume Measures, 83; Ladles, 83; Portion Scoops, 83; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Strainers and Sieves, 87; Woks, 87; Hotel Pans, 87; Chinois and China Cap, 88; Skimmer and Sider, 88; Cheesecloth, 88; Food Mill, 88; Flour Sifter, 88; Processing Equipment, 89; Slicer, 89; Immersion Blender, 90; Mixer, 90; Griddles, 91; Convection oven, 92; Wood-Burning Ovens, 92; Broilers and Grills 93; Tilting Skillets, 93; Steam Kettles, 93; Steamers, 94; Buffet Equipment, 95; Safety Equipment, 95-96; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106;

Questions for Discussion, (1) 117

TR: Answers to Questions for Discussion, (5) 16; Answers to Questions for Discussion, (1) 20; Learning Activity-Knife Sharpening, 21;

Multiple Choice (4, 6, 7) 127, (8) 128, (1-4) 130; True/False (17-20, 24) 128, (25) 129, (16-18, 20) 131; Essay, (27, 29) 129, (27, 30) 131; Short Answer (21, 23, 25) 131

I.09 Follow guest and company security policies

I.10 Answer questions associated with food preparation and ingredients


SE: Sales and Service, 75

I.11 Perform opening/closing duties

-Clean tables, chairs, mirrors, and light fixtures

-Dust furnishings

-Check fixtures and furnishings for wear and damage

-Report status of all fixtures/furnishings to supervisor

-Vacuum carpet

-Care for all types of floor coverings

DUTY J: Perform Basic Food Production Duties

J.01 Prepare food items by following a recipe

-Cooking terms

-Cooking techniques


SE: Recipes, xv-xxv; Standardized Recipes, 65; Measurements and Conversions, 65-68; Table 4.1 Common Abbreviations, 66; Table 4.2 Common Equivalents, 67; Recipe Conversions, 68-70






appropriate resource(s)) TR: Supplementary Materials-Transparency

(4.1) 14; Multiple Choice (9) 125; True/False (12) 125; Matching, (16-22) 125; Supplementary Materials - Transparency Masters, (4.1) 14

J.02 Use hand tools

-Identify

-Maintain


SE: Standards for Tools and Equipment, 78-79; Figure (5.1)78; Hand Tools, 79-88; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Silicon Bakeware, 85; Questions for Discussion, (1, 2) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106; Parisiennes, 116; Using a Mandoline, 116-117; Questions for Discussion, (1, 2, 7) 117

TR: Answers to Questions for Discussion, (1, 2) 16; Answers to Questions for Discussion, (1, 2, 7) 20; Learning Activity-Knife Sharpening, 21;

Multiple Choice (1) 127, (1-4) 130; Matching (11-15) 128; True/False (18-20) 128, (16-18, 20) 131; Short Answer (21, 23, 25, 26) 131; Essay, (27, 29) 129, (27, 30) 131

J.03 Sharpen knives and other blades using available sharpening equipment to ensure sharp cutting edges

SE: Sharpening Stone, 82; Steel, 82; Knife Sharpening, 105; Questions for Discussion, (1, 2) 117

TR: Answers to Questions for Discussion, (1, 2) 20; Learning Activity-Knife Sharpening 21; Multiple Choice (1, 3) 130; True/False (20) 131; Short Answer (21) 131

J.04 Perform basic cutting operations using basic knives and cutting board to cut food items for preparation

SE: Using Your Knife Safely, 104; Gripping Your Knife, 105; Controlling Your Knife, 106; Cutting with Your Knife, 107-115; Questions for Discussion, (3-6) 117

TR: Answers to Questions for Discussion, (3-6) 20; Multiple Choice (2, 4, 5) 130; Matching (7-14) 130-131; True/False (15, 19) 131; Short Answer (22, 24) 131; Essay (28, 29) 131

J.05 Use large equipment

-Identify

-Maintain


SE: Processing Equipment, 89-90; Heavy Equipment, 91-95; Induction-A New Heat Wave, 92; Ventilation System, 96; Questions for Discussion, (4, 7, 8) 100

TR: Answers to Questions for Discussion, (4) 16, 8) 17; Learning Activity-Equipment Order, 17; Multiple Choice (3-5) 127, (8, 9) 128; True/False (16, 17, 22) 128; Essay, (28, 29) 129






appropriate resource(s)) J.06 Properly measure/weigh ingredients


SE: Measuring and Portioning Devices, 82-83; Measurements and Conversions, 65-68; Table 5.1 Portion Scoop Capacities, 83; Measuring Ingredients, 185-186; Scoop Sizes, 1332; Ladle Sizes, 1332

TR: Multiple Choice (8, 9) 125; True/False (13) 125; Matching (16-22) 125; Essay (30) 126

J.07 Convert recipes using a standardized recipe and the number of servings needed to meet production requirements


SE: Table 4.1 Common Abbreviations, 66; Measurement Systems, 66-68; Common Equivalents, 67; Recipe Conversions, 68-70; Questions for Discussion, (2) 75; Measurement and Conversion Charts, 1331; Rounded Measures for Quick Reference, 1331

TR: Answers to Questions for Discussion, (2) 13; Learning Activity-Recipe Conversion, 14; Multiple Choice (9) 125; Short Answer (26,30) 126; Essay (30) 126

J.08 Portion, weigh, or measure foods using scales, measures, ladles, scoops, and other portion control devices to control amounts of food portions


SE: Kitchen Procedures: Establishing Standard Portions, 74-75; Measuring and Portioning Devices, 82-83; Table 5.1 Portion Scoop Capacities, 83; Parisiennes, 116; Measuring Ingredients, 185; Portioning Foods, 1324-1325; Scoop Sizes, 1332; Ladle Sizes, 1332

TR: Short Answer (26) 131, (29) 126

J.09 Scrape, sweep, and mop floors The foundation of this objective is found on pages:

SE: Dish and Equipment Cleanliness, 31, 32

J.10 Maintain organization of dishroom area

J.11 Operate mechanical dishwashing machine The foundation of this objective is found on pages:


J.12 Use chemicals required for the dishwashing process


SE: Food Service Chemicals, 28; Dish and Equipment Cleanliness, 31

J.14 Transfer supplies and equipment between storage and work areas


SE: Mise en Place, 184; The Prep List, 185

J.16 Set up and preheat heating units The foundation of this objective is found on pages:

SE: Selecting Tools and Equipment, 185






appropriate resource(s)) J.17 Set up and start all refrigeration units and ice bain marie


SE: Making an Ice Bath, 192

TR: Essay (29) 139

J.18 Assemble all eating and serving equipment The foundation of this objective is found on pages:

SE: Buffet Equipment, 95; Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324


J.19 Assemble counter tools

J.20 Arrange foods on steam table

J.21 Arrange food on salad display counter

J.22 Arrange food on dessert display counter

J.23 Shut down all heating and refrigeration units

J.24 Maintain appropriate serving temperatures


SE: Food, 23; Temperature, 23-25; The Temperature Danger Zone, 23; Figure (2.3) 25; Thermometers, 84; Safety Alert, 244, 292, 668, 777, 962, 1032; Soup Service, 296-297; Questions for Discussion, (5) 297; Presenting Hot Foods, 1325; Presenting Cold Foods, 1327

TR: Answers to Questions for Discussion, (5) 40; Multiple Choice (5) 145; True/False (18) 146; Short Answer (27) 147; Supplementary Materials- Transparency Masters, (2.2) 7

J.25 Season cookware The foundation of this objective is found on pages:

SE: Cast Iron, 85

J.38 Stir soups and sauces The foundation of this objective is found on pages:

SE: Incorporating Roux into a Liquid, 232; Incorporating Cornstarch, 233; Procedure for Using Beurre Manie, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Monter au Beurre, 235; Recipe (11.7-3) 237, (11.8-2) 238, (11.9-2, 3) 239; (11-10-2) 240, (11.11-3) 241, (11.14-3, 4,5, 6) 245, (11.16-2) 248, (12.3-4) 284; Hollandaise, 245; Procedure for Preparing Beurre Blanc (3) 247; Procedure for Preparing a Vegetable Juice Sauce, (6) 253; To prevent curdling (1) 286

TR: True/False (14) 143; Short Answer (29) 144; Multiple Choice (10) 146






appropriate resource(s)) J.39 Strain soups and sauces The foundation of this objective is found on

pages:

SE: Straining, 235; Recipe (11.7-5) 237, (11.8-4) 238, (11.9-6) 239, (11-10-4) 240, (11.11-6) 241, (11.12-3) 241, (11.14-2, 7) 245, (11.16-3) 248, (12.1-4) 280, (12.3-7) 284; Procedure for Preparing Beurre Blanc (4) 247; Procedure for Preparing Pan Gravy (9) 249; Procedure for Preparing Coulis, (4) 250; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing broths (5) 279; Procedure for Preparing Consommes, (6) 283; Correcting a Poorly Clarified Consomme, (4) 285; Procedure for Preparing cream Soups, (6) 286; Procedure for Preparing Bisques, (6, 7) 290

TR: Essay, (28) 147

J.40 Clean fresh fruits/vegetables The foundation of this objective is found on pages:

SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Preparing salad Greens, 874; Washing, 876; Procedure for Washing Salad Greens, 877; Questions for Discussion, (2) 888; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957

TR: Answers to Questions for Discussion, (2) 80






appropriate resource(s)) J.42 Cut, peel, and seed vegetables, and fruits The foundation of this objective is found on

pages:

SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Questions for Discussion, (4) 744; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957

TR: Answers to Questions for Discussion, (4) 69-70

J.43 Transport, store and distribute food items, supplies, utensils, and portable equipment to and from production areas and storage



DUTY K: Perform Salad and Pantry Functions

K.16 Garnish foods for attractive presentation


SE: Recipe (11.21-2) 258, (25.4-6) 884, (25.8-3) 889, (36.1) 1305; Garnishing Soups, 295-296; Salad Garnishes, 883; Composed Salad-Garnish, 884; Procedure for Fanning Strawberries, 920; Presenting and Garnishing Sandwiches, 967; Garnishing Sliced Terrines and Pates, 997; Garnishing Plates with Herbs and Greens, 1304; Garnishing Plates with Hippen Masse, 1305

TR: True/False (13) 146, (11, 14) 210; Short Answer (26) 147(16, 17) 210; Essay, (29) 147; Multiple Choice (3, 4, 7) 209

DUTY M: Perform Bakery/Pastry Functions

M.01 Prepare dessert cart/table for service

M.02 Prepare baked fruits The foundation of this objective is found on pages:

SE: Table 26.1 Apple Varieties-Granny Smith, Pippin, Rome (Use) 929; Table 26.2 Pear Varieties-Bosc (Use) 931; Procedure for Baking Fruits, 942-943; Questions for Discussion, (4) 948; Recipe (26.13) 952, ((26.14) 953






appropriate resource(s)) TR: Answers to Questions for Discussion, (4) 83;

True/False (21) 182

M.03 Prepare cobbler(s) The foundation of this objective is found on pages:

SE: cobbler, 942; Recipe (33.19) 1185

M.04 Prepare puddings or custards The foundation of this objective is found on pages:

SE: Custards, 1258-1264; Safety Alert-Eggs, 1259; Bavarian Cream, 1268-1269; Questions for Discussion, (1, 3) 1279; Additional Custard, Cream, Frozen Dessert Sauce Formulas-Recipe (35.17) 1281, (35.21) 1283, (35.28) 1288, (35.32) 1290

TR: Answers to Questions for Discussion, (1, 3) 107; Multiple Choice (3, 5, 6) 206, (8) 207; Matching, (13, 15, 16, 18, 19) 207; True/False (21, 24, 28) 208; Short Answer (29, 30) 208

M.05 Prepare mousse The foundation of this objective is found on pages:

SE: Mousse, 1270-1271; Recipe (35.10) 1271

TR: Multiple Choice (1, 4) 206

M.06 Prepare bombe The foundation of this objective is found on pages:

SE: Glossary- Bombe, 1345-1346

M.07 Prepare flambé desserts The foundation of this objective is found on pages:

SE: Glossary- flambé, 1352

M.08 Prepare baked Alaska The foundation of this objective is found on pages:

SE: Meringue, 1171-1173; Table 33.5 Troubleshooting Chart for Meringue, 1173; Spongecakes, 1218-1219; Frozen Desserts, 1272; Procedure for Preparing Ice Creams, 1273; Recipe (35.11) 1274; Baked Alaska, 1275

M.09 Prepare soufflés The foundation of this objective is found on pages:

SE: Souffles, 1265-1266; Recipe (35.6) 1266, (35.29) 1288

M.10 Prepare yeast bread/rolls The foundation of this objective is found on pages:

SE: Yeast Breads, 1112-1121; Questions for Discussion, (2-4, 6) 1128; Recipes (32.2) 1121-1123, (32.3) 1123-1124; Additional Yeast Bread Recipes, (32.5-32.17) 1138






appropriate resource(s)) TR: Answers to Questions for Discussion, (2-4,

6) 98; Learning Activity, 99; Supplementary Materials (32.1, 32.4) 99; Multiple Choice (1-7) 197, (10) 198; True/False (11-16, 18) 198; Short Answer (19, 21-23) 198, (25) 199; Supplementary Materials - Transparency Masters, (32.1, 32.2, 32.3, 32.4) 99

M.11 Prepare bagels The foundation of this objective is found on pages:

SE: Yeast Breads, 1112-1121; bagel, 1119; Steam in the Oven, 1120

TR: Short Answer (20) 198; Supplementary Materials - Transparency Masters, (32.1, 32.2, 32.3, 32.4) 99

M.12 Prepare Danish The foundation of this objective is found on pages:

SE: Yeast Breads, 1112-1121; Rolled –In Dough, 1124-1126; Questions for Discussion, (2-6) 1128; Recipe (32.22) 1144-1145, ( 32.23) 1146-1147

TR: Answers to Questions for Discussion, (2-6) 98; Multiple Choice (8) 198;

M.13 Prepare sweet dough varieties The foundation of this objective is found on pages:

SE: Yeast Breads, 1112-1121; Rolled –In Dough, 1124-1126; Questions for Discussion, (2-6) 1128; Recipe (32.18-32.21) 1139-1143

TR: Answers to Questions for Discussion, (2-6) 98; Multiple Choice (8, 9) 198; True/False (17) 198; Short Answer (24) 198

M.14 Prepare biscuits The foundation of this objective is found on pages:

SE: Biscuit Method, 10911092; Recipe (31.1) 1093 (31.5) 1099, (31.6, 31.7) 1100, (31.8) 1101; Troubleshooting Chart for Muffins, 1097; Questions for Discussion, (3) 1098

TR: Answers to Questions for Discussion, (3) 96; Multiple Choice (1) 195; True/False (13, 16) 196

M.15 Prepare quick breads The foundation of this objective is found on pages:

SE: Table 31.1 Quick Bread Mixing Techniques, 1092; Muffin Method, 1093; Recipe (31.2) 1094, (31.3) 1096, (31.4) 1097, (31.9, 31.10) 1102, (31.11, 31.12) 1103, (31.13, 31.14) 1104, (31.16) 1105, (31.17) 1106, (31.19) 1107, (31.20) 1108, (31.21) 1109; Creaming Method, 1095-1096; Table 31.2 Troubleshooting Chart for Muffins, 1097; Questions for Discussion, (2, 4) 1098






appropriate resource(s)) TR: Answers to Questions for Discussion, (2) 95,

(4) 96; Multiple Choice (2, 5-7) 195; True/False (14, 15, 17, 20) 196; Short Answer (23) 196

M.16 Prepare crepes The foundation of this objective is found on pages:

SE: Crepes, 673-674; Recipe (21.8) 974, (21.19) 692, (21.20) 693, (21.21) 694

M.17 Prepare batter-type cakes The foundation of this objective is found on pages:

SE: Cakes, 1212-1213; Butter Cakes, 1214-1216; Panning, Baking and Cooling, 1222-1225; Table 34.2 Pan Preparation, 1223; Table 34.3 Cake Pan Sizes, 1224; Troubleshooting Chart for Cakes, 1226

TR: Multiple Choice (7) 203; Matching (14, 15) 204; True/False (18, 19) 204; Short Answer (27, 28) 204

M.18 Prepare foam-type cakes The foundation of this objective is found on pages:

SE: Cakes, 1212-1213; Whipped Egg, 1216-1222; Panning, Baking and Cooling, 1222-1225; Table 34.2 Pan Preparation, 1223; Table 34.3 Cake Pan Sizes, 1224; Troubleshooting Chart for Cakes, 1226; Questions for Discussion, (3) 1242

TR: Questions for Discussion, (3) 104; Multiple Choice (1, 2, 4, 6) 203; True/False (17, 18) 204; Short Answer (27, 29) 204

M.19 Prepare cheesecakes The foundation of this objective is found on pages:

SE: Cheesecake, 1265; Recipe (35.22, 35.23) 1284

M.20 Prepare glaze The foundation of this objective is found on pages:

SE: Glaze, 1232-1233


M.21 Prepare cooked icing The foundation of this objective is found on pages:

SE: Italian Buttercreams, 1228-1129; French Buttercream, 1229-1230; White Chocolate Buttercream, 1251

TR: Matching, (8) 204; True/False (21) 204

M.22 Prepare fondant icing The foundation of this objective is found on pages:

SE: Fondant, 1231-1232; Glossary- Fondant, 1353

TR: Matching, (9) 204






appropriate resource(s)) M.23 Prepare royal icing The foundation of this objective is found on

pages:

SE: Royal Icing, 1233-1234

TR: Matching, (12) 204; True/False (23) 204

M.24 Prepare butter cream or decorator icings The foundation of this objective is found on pages:

SE: Simple Buttercream, 1227-1228

M.25 Ice cake The foundation of this objective is found on pages:

SE: Frostings, 1226-1234; Table 34.5 Frosting, 1227

M.26 Decorate cake The foundation of this objective is found on pages:

SE: Simple Decorating Techniques, 1238-1241; Questions for Discussion, (4) 1242

TR: Answers to Questions for Discussion, (4) 104; Short Answer (26) 204

M.27 Prepare marzipan The foundation of this objective is found on pages:

SE: Advanced Patisserie-Marzipan, 1236; Glossary- Marzipan, 1357

M.28 Prepare mints and molded candies The foundation of this objective is found on pages:

SE: Silicon Bakeware, 85

M.29 Prepare gum paste (pastillage) The foundation of this objective is found on pages:

SE: Advanced Patisserie- Pastillage, 1236; Glossary- Pastillage, 1359

M.30 Prepare ice-box cookies The foundation of this objective is found on pages:

SE: Mixing Methods, 1174; Icebox Cookies, 1175; Table 33.6 Cookie Textures, 1176; Recipe (33.39) 1202, (33.42) 1205

TR: True/False (18) 201

M.31 Prepare bag-out cookies The foundation of this objective is found on pages:

SE: Mixing Methods, 1174; Pressed Cookies, 1176; Table 33.6 Cookie Textures, 1176; Recipe (33.44) 1206

TR: Multiple Choice (8) 201; True/False (18) 201

M.32 Prepare cut-out/shaped cookies The foundation of this objective is found on pages:

SE: Mixing Methods, 1174; Cut-Out or Rolled Cookies, 1175; Table 33.6 Cookie Textures, 1176; Recipe (33.43) 1205






appropriate resource(s)) TR: True/False (18) 201

M.33 Prepare bar cookies The foundation of this objective is found on pages:

SE: Mixing Methods, 1174; Bar Cookies, 1175; Table 33.6 Cookie Textures, 1176; Recipe (33.40) 1203, (33.41) 1204


M.34 Prepare yeast-raised doughnuts

M.35 Prepare cake doughnuts

M.36 Prepare French crullers The foundation of this objective is found on pages:

SE: crullers, 1170

M.37 Prepare puff pastry The foundation of this objective is found on pages:

SE: Procedure for Preparing Puff Pastry, 1165-1169; Recipe (33.25) 1189

TR: Learning Activity, 102; Multiple Choice (7) 200

M.38 Prepare éclairs and cream puffs The foundation of this objective is found on pages:

SE: Procedure for Making Éclair Paste, 1170-1171; Questions for Discussion, (5) 1177; Recipe (33.26-33.27) 1190-1191

TR: Answers to Questions for Discussion, (5) 101; Multiple Choice (1) 200, (9) 201; True/False (19) 201

M.39 Prepare pie dough The foundation of this objective is found on pages:

SE: Procedure for Preparing Flaky and Mealy Doughs, 1152-1157; Recipe (33.13) 1181, (33-14) 1181

TR: True/False (13, 20) 201; Short Answer (23) 201, (25) 202

M.40 Prepare pressed pie shell The foundation of this objective is found on pages:

SE: Crumb Crusts, 1157


M.41 Prepare strudel The foundation of this objective is found on pages:

SE: Recipe (33.30) 1194

M.42 Prepare fruit filling The foundation of this objective is found on pages:

SE: Fruit Fillings, 1159-1162; Suggestions for Assembling Pies and tarts, 1164; Questions for Discussion, (4) 1177






appropriate resource(s)) TR: Answers to Questions for Discussion, (4)

101; Multiple Choice (10) 201; True/False (15) 201

M.43 Prepare cream and soft fillings The foundation of this objective is found on pages:

SE: Cream Fillings, 1158-1159; Custard Fillings, 1162-1163; Suggestions for Assembling Pies and Tarts, 1164


M.44 Prepare chiffon filling The foundation of this objective is found on pages:

SE: Chiffon Fillings, 1163; Suggestions for Assembling Pies and Tarts, 1164; Chiffon, 1269-1270


M.45 Prepare meringue The foundation of this objective is found on pages:

SE: Meringue, 1171-1173; Table 33.5 Troubleshooting Chart for Meringue, 1173; Questions for Discussion, (6) 1177; Recipe (33.28) 1191

TR: Answers to Questions for Discussion, (6) 101; Multiple Choice (2-4) 200; Short Answer (21) 201

M.46 Prepare whipped topping The foundation of this objective is found on pages:

SE: Crème Chantilly, 1193; Crème Chantilly, 1267; Recipe (35.7) 1267

DUTY N: Perform Soup and Vegetable Functions

N.02 Use leftovers economically

DUTY O: Perform Storeroom Functions

O.01 Use FIFO (First in – First out) method of inventory rotation (food and non-food items)


SE: Rotate Stock, 32; Storing, 74

TR: Short Answer (21) 119

O.02 Complete physical inventory The foundation of this objective is found on pages:

SE: Purchasing/Ordering, 74

O.03 Control inventory The foundation of this objective is found on pages:

SE: Purchasing/Ordering, 74; Issuing, 74

O.04 Prepare storeroom requisitions using quantity unit and unit price to determine extensions



O.05 Fill storeroom requisitions accurately






appropriate resource(s)) DUTY P: Perform Special Dietary Functions

P.01 Use dietary terminology The foundation of this objective is found on pages:

SE: Nutrition, 40; Essential Nutrients, 41-44, 46-48; Table 3.1 Essential Nutrients, 41; Table 3.2 Sugars, 42; Table 3.3. Vitamins Their Functions, Source and Techniques for Retaining Maximum Nutrient Color, 45; Table 3.4 Minerals: Their Function and Sources, 47; The Food Pyramid, 49-50; Establishing Nutrient Requirements, 50-51; Nutrition Labeling, 51-52; Figure (3.2) 51; Questions for Discussion, (1) 58

TR: Key Terms, 9; Answers to Questions for Discussion, (1) 9; Multiple Choice (1-5, 7) 121 (8, 9) 122; Matching (11-15) 122; True/False (16-20) 122; Essay, (26, 27) 123

P.02 Prepare foods for modified diet menus according to dietitian’s directions


SE: Ingredient Substitutes and Alternatives, 52-55; Table 3.5 Ingredient Substitutes, 55; Questions for Discussion, (3) 58

TR: Answers to Questions for Discussion, (3) 9; Learning Activity-Recipe Substitution Project, 10; Multiple Choice (6) 121 (10) 122; Short Answer (24) 123; Essay (29, 30) 123

P.03 Prepare dietary supplements and other special products


SE: Nutrition, Eating Out and the Chef, 56-58; Authorized Health Claims, 52; Questions for Discussion, (3) 58


P.04 Portion food for specific dietary needs


SE: Health Organization Recommendations, 48, 49; The Food Pyramid, 49-50; Anatomy of MyPyramid-Proportionality, 50, Moderation 50; Figure (3.2) Serving Size, 51

TR: Essay (28) 123; Supplementary Materials- Transparency Masters, (3.1) 11

P.05 Puree fruits, vegetables, and meats The foundation of this objective is found on pages:

SE: Pureed Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Pureeing, 742-743; Recipe (22.9) 743, (35.13) 1277; Juicing, 940-941; Fruit Purees, 1276






appropriate resource(s)) P.06 Strain liquids


SE: Straining, 235; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing Broths (5) 279; Procedure for Preparing Consommes, (6) 283; Correcting a Poorly Clarified Consomme, (4) 285;

DUTY A: Apply Human Relations Skills

A.01 Manage customer inquiry The foundation of this objective is found on pages:


A.02 Direct customer/client to another location

A.03 Enforce business policies with a customer/client

A.04 Explain business policies to a customer/client

A.05 Ensure customer complaints are resolved

A.06 Maintain appropriate personal habits The foundation of this objective is found on pages:



A.07 Set personal goals The foundation of this objective is found on pages:

SE: Knowledge, 14; Learning Activity, 4




B.02 Listen attentively to directions, assignments and information from customers, supervisors, or managers






B.05 Complete correspondence, reports, forms and notes








appropriate resource(s)) TR: Supplementary Materials- Transparency

Masters, Figure (4.2) 14, (4.3) 14

B.06 Use work schedules

B.07 Manage information from tables, graphs, and charts such as tax tables, work schedules, organizational charts, etc.

B.08 Use the telephone correctly and courteously

B.09 Use computer output such as printouts, visual display screens, etc.

B.10 Interpret computer output such as printouts, visual display screens, etc.

DUTY C: Exhibit Personal Social Skills for the Workplace

C.01 Use good work habits such as punctuality, orderliness, and patience




C.02 Effectively plan and schedule work tasks and assignments




C.04 Maintain appearance and health The foundation of this objective is found on pages:




C.05 Participate in applicable company training opportunities

C.06 Use appropriate ethical behavior such as integrity and honesty

C.07 Adjust and adapt to new and unique ideas and situations


SE: Dedication, 15






appropriate resource(s)) C.08 Convey a positive image of self and the firm


SE: Dedication, 15; Pride, 15

C.09 Assume responsibility for individual actions and /or department and company operations


SE: Dedication, 15

C.10 Maintain a positive attitude toward individual responsibilities and/or department and company operations


SE: Pride, 15

C.11 Accept constructive criticism and take appropriate corrective actions

C.12 Maintain necessary endurance, forbearance, and persistence in order to accomplish goals and objectives


SE: Dedication, 15


C.14 Budget time effectively The foundation of this objective is found on pages:

SE: Mise en place, 184; The Prep List, 185

TR: True/False (13) 138; Essay (30) 139

C.15 Use success or failure constructively in a work situation

C.16 Be dependable in the work environment

DUTY D: Use Interpersonal Skills in Working with Others

D.01 Exhibit cooperative work habits with other employees, supervisors, and managers

D.02 Exhibit courtesy toward customers, suppliers, and others

D.03 Use appropriate assertiveness with others in the workplace

D.04 Exhibit sensitivity to the needs of individuals

D.06 Assume a shared responsibility for the success or failure of the work group

D.07 Maintain credibility with customers, co-workers, employees, and managers


SE: executive chef, 12; Sales and Service, 75

D.08 Adjust to the demands of job requirements such as deadlines, pressures, conflicts, etc.


SE: Dedication, 15



D.14 Reinforce positive behavior






appropriate resource(s)) D.15 Accept constructive criticism

D.16 Recognize different customer types and meet the special needs of each type including: individuals, groups, associations, corporations, leisure tour groups, weddings, and reunions



D.18 Approach a customer The foundation of this objective is found on pages:


D.19 Determine the customer’s needs and wants The foundation of this objective is found on pages:


DUTY F: Practice Basic Sanitary Functions




-Control hair







TR: Learning Activity-Kitchen Inspection, 7; Multiple Choice )9) 119; True/False (17) 119


SE: Table 2.1 Characteristics of Bacterial Illnesses-Prevention, 22; Preventing Bacterial Intoxications and Infections, 22-28; Cross Contamination, 28-33; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30; Safety Alert, 32; Dish and Equipment Cleanliness, 31-33; HACCP Procedures, 33-34; Table 2.3 HACCP Analysis, 34; Questions for Discussion, (2-5) 37, (2) 494; Sanitation and Cross-Contamination, 466;

TR: Answers to Questions for Discussion, (2-5) 6, (2) 43; Learning Activities, 7; Multiple Choice (2-5, 7) 118, (9) 119; True/False (11, 12, 16, 17) 119; Short Answer (22) 119 Essay (26, 27) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7






appropriate resource(s)) F.06 Control any sources of bacteria, viruses, or toxins



TR: Answers to Questions for Discussion, (2-5) 6, (2) 43;; Learning Activities, 7; Supplementary Materials-Transparency Masters, (2.2-2.4) 7; Multiple Choice (2-7) 118, (8-10) 119; True/False (11-20) 119; Short Answer (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7

F.12 Report indications of insects and pests The foundation of this objective is found on pages:

SE: Pest Management, 32-33





-Recycle











SE: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89;

TR: Essay, (29) 129






appropriate resource(s)) G.02 Identify and follow established procedures for extinguishing all types of fires










SE: Personal Safety, 36;

G.04 Understand and follow established basic first aid techniques and procedures for:

-cuts

-burns

-choking

-CPR













G.08 Use proper Material Safety Data Sheets (MSDS) procedures

G.09 Use proper blood-borne pathogen procedures


SE: Personal Cleanliness, 29-30; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30


DUTY H: Perform Administrative and Planning Functions

H.10 Follow established procedures regarding theft and pilferage









appropriate resource(s)) I.09 Orient/train newly hired personnel The foundation of this objective is found on

pages:

SE: dining room manager, 12; executive chef, 12; Establishing Standard Portions, 75

I.13 Use equipment and tools The foundation of this objective is found on pages:





I.15 Authorize complaint adjustments

I.18 Respond to questions associated with service and menus


SE: Consumer Concerns About Nutrition, 56; Nutrition, Eating Out and the Chef, (8) 57; Sales and Service, 75



-Dust furnishings



-Vacuum carpet







appropriate resource(s)) DUTY J: Perform Service/Wait Functions

J.01 Coordinate reservations

-Reservation lists

-Waiting lists

-Seating charts

J.02 Implement front-of-the house appeal tasks as assigned

J.03 Perform guest and company security policies as assigned

J.04 Set standard meal covers using all flatware, dishware, and other appointments needed for guest service

J.06 Perform service/wait opening and closing duties


-Dust furnishings



-Vacuum carpet


-Provide place setting supplies

-Provide condiments

J.07 Greet/seat guests using all courtesies, menus, and seating charts necessary to provide for the guest’s comfort

-ADA requirements

-VIP procedures


SE: Dining room manager, 12

J.08 Demonstrate proper sequence for taking guest orders

J.09 Take the guest’s order using established procedures

-Use guest check

-Explain menu items

-Make recommendations

SE: The foundation of this objective is found on pages:


J.10 Prepare beverages

-Use necessary containers, tools, and equipment


SE: Grinding Coffee, 678; Brewing Coffee, 678-679; Brewing Tea, 684; Recipe (21.27) 697Glossary- barista, 1344


J.11 Serve beverages



SE: Serving Coffee, 680-681; Serving Tea, 684






appropriate resource(s)) J.13 Carry a loaded food and/or beverage tray

J.15 Handle guest concerns promptly to ensure the guest’s satisfaction

J.16 Present the guest check to initiate guest payment

J.17 Process payment for check

-Credit card

-Personal check

-Cash

-Traveler’s check

J.18 Operate a point-of-sale terminal

J.20 Set up room for table service

J.21 Package carry-out food

J.22 Prepare counter service area

J.23 Set up menu board

J.27 Clean and sanitize all service counters The foundation of this objective is found on pages:

SE: Dish and Equipment Cleanliness-Surfaces, 32

J.29 Interpret an event order The foundation of this objective is found on pages:

SE: Figure 37.1 Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1316-1317, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1320-1321; Questions for Discussion, (5-7) 1328

TR: Answers to Questions for Discussion, (5-7) 113

DUTY K: Perform Cashier Functions

K.01 Perform opening duties

-obtain bank drawer

-verify appropriate change

-obtain guest check supply

-obtain credit card voucher supply

K.02 Verify guest check

K.03 Operate cash register

K.04 Operate a point-of-sale terminal

K.05 Make change

K.06 Process credit card sale

K.07 Handle approved over rings, paid outs, and promotional meals

K.08 Balance cash drawer

K.09 Record daily sales






appropriate resource(s)) K.10 Sell items at the counter

K.11 Prepare a cash bank drop







A.04 Set personal goal The foundation of this objective is found on pages:

SE: Knowledge, 14
















SE: HACCP Systems, 33; Storage and Food Labeling, 36



B.07 Be able to interpret work related documents, charts computer printouts, and other visual displays

SE: A HACCP System Flowchart, 33; Figure (3.1) 50, (3.2) 51; Recipe Costing Form, 71; Figure (4.1) 72, (4.2) 73, (4.3) 74, (5.4) 99; Table 5.2 Fire Extinguishers-Symbols, 96







appropriate resource(s)) DUTY C: Exhibit Personal Social Skills for the Workplace




















SE: Pride, 15



SE: Dedication, 15



SE: Dedication, 15



SE: Dedication, 15







D.01 Exhibit teamwork cooperation with employees, supervisors, and courtesy with managers, customers, suppliers, and others







D.05 Determine and recognize different customer types and meet the special needs of each type including: individuals, groups, associations, corporations, leisure tour groups, weddings, and reunions










-New services

-Management changes




TR: Learning Activities, Food Nutrition Trend Report, 11; Questions for Discussion, (1,3,5) 77











-Hair Restraint








appropriate resource(s)) TR: Multiple Choice (4) 118; Short Answer (25)

120













F.05









F.06 Prevent access of vermin The foundation of this objective is found on pages:








Multiple Choice (9) 119

F.07 Properly store food items The foundation of this objective is found on pages:












-Recycle









appropriate resource(s)) F.11 Clean and sanitize garbage containers












TR: Essay, (29) 129













-cuts

-burns

-choking

-CPR


















appropriate resource(s)) DUTY I: Perform Basic Food/Beverage Functions

I.01 Plan menus using food availability records, diet and nutritional needs, budget restraints, and client type to provide an appropriate variety of food items.




I.02 Order food items and kitchen supplies from approved vendors











appropriate resource(s)) I.04 Receive and inspect food items and kitchen supplies using invoices, purchase orders, etc.




I.05 Store perishable and non-perishable supplies















pages:











-Dust furnishings



-Vacuum carpet




-Cooking terms

-Cooking techniques










J.02 Use hand tools

-Identify

-Maintain












-Identify

-Maintain









appropriate resource(s)) J.06 Properly measure/weigh ingredients The foundation of this objective is found on

pages:











SE: Measuring and Portioning Devices, 82-83; Measurements and Conversions, 65-68; Table 5.1 Portion Scoop Capacities, 83; Scoop Sizes, 1332; Ladle Sizes, 1332;








SE: Food Service Chemicals, 28 Dish and Equipment Cleanliness, 31






appropriate resource(s)) J.14 Transfer supplies and equipment between storage and work areas





J.17 Set up and start all refrigeration units and ice bain marie



TR: Essay (29) 139









J.24 Maintain appropriate serving temperatures The foundation of this objective is found on pages:




SE: Cast Iron, 85






appropriate resource(s)) J.29 Identify market forms of poultry and game birds


SE: Table 18.1 USDA Chicken Classes, 461; Identifying Poultry, 461-464; Table 18.2 USDA Duck Classes, 462; Table 18.3 USDA Goose Classes, 462; Table 18.4 USDA Guinea Classes, 462; Table 18.5 USDA Pigeon Classes, 463; Table 18.6 USDA Turkey Classes, 463; Questions for Discussion, (1) 494

TR: Answers to Questions for Discussion, (1) 56; Multiple Choice (2, 3, 4-6) 159; Matching (11-20) 160; True/False (21, 22, 30) 161

J.30 Identify market forms of fish and shellfish The foundation of this objective is found on pages:

SE: Identifying Fish and Shellfish, 561-573; Purchasing Fish and Shellfish, 574-575; Questions for Discussion, (3, 4) 601

TR: Answers to Questions for Discussion, (3, 4) 62-63; Learning Activity-A Seafood Handbook, 64; Multiple Choice (1, 2, 4, 5, 7) 164; Matching (11-20) 165; Short Answer (33) 166

J.31 Cut and portion meat (poultry, beef, veal, pork, lamb, and seafood)


SE: Butchering Procedures, 355-357, 383-389, 409-412, 435-438, 466-470; Table 14.1 Using Common Cuts of Beef, Primal-Subprimal, 358; Questions for Discussion, (1, 3) 359, (4) 391, (4) 413, (1) 439, (3) 494; Table 15.1 Using Common Cuts of Veal, Primal-Subprimal, 390; Table 16.1 Using Common Cuts of Lamb, Primal-Subprimal, 412; Table 17.1 Using Common Cuts of Pork, Primal-Subprimal, 438; Fabricating Procedures, 577-584

TR: Answers to Questions for Discussion, (1, 3) 45, (4) 49, (4) 52, (1) 53, (3) 56; Multiple Choice (2, 3) 151, (3) 153, (2-4) 155, (5, 7) 157, (9) 160, (7) 164; True/False (16, 18) 152, (17) 154, (15, 20) 156, (15) 158, (22, 24) 160, (24) 165; Short Answer (35) 166

J.32 Devein shrimp The foundation of this objective is found on pages:

SE: Procedure for Peeling and Deveining Shrimp, 580-581

J.33 Shuck oysters The foundation of this objective is found on pages:

SE: Procedure for Opening Oysters, 584






appropriate resource(s)) J.35 Clean, cut and grind meats, poultry, and seafood


SE: Food Chopper or Buffalo Chopper, 89; Chuck 350; Table 14.1 Using Common Cuts of Beef, Primal-Subprimal (Chuck), 358; Shoulder, 380, 406; Table 15.1 Using Common Cuts of Veal, Primal-Subprimal (shoulder), 390; Table 16.1 Using Common Cuts of Lamb, Primal-Subprimal (Shoulder), 412




J.39 Strain soups and sauces The foundation of this objective is found on pages:

SE: Straining, 235; Recipe (11.7-5) 237, (11.8-4) 238, (11.9-6) 239, (11-10-4) 240, (11.11-6) 241, (11.12-3) 241, (11.14-2, 7) 245, (11.16-3) 248, (12.1-4) 280, (12.3-7) 284; Procedure for Preparing Beurre Blanc (4) 247; Procedure for Preparing Pan Gravy (9) 249; Procedure for Preparing Coulis, (4) 250; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing broths (5) 279; Procedure for Preparing Consommes, (6) 283; Correcting a Poorly Clarified Consomme, (4) 285; Procedure for Preparing Cream Soups, (6) 286; Procedure for Preparing Bisques, (6, 7) 290

TR: Essay, (28) 147






appropriate resource(s)) J.40 Clean fresh fruits/vegetables The foundation of this objective is found on

pages:



J.42 Cut, peel, and seed vegetables, and fruits The foundation of this objective is found on pages:

SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957

J.43 Transport, store and distribute food items, supplies, utensils, and portable equipment to and from production areas and storageJ.44 Store food in designated areas


SE: Mise en Place, 184; The Prep List, 185;






appropriate resource(s)) DUTY K: Perform Salad and Pantry Functions

K.01 Set up and service salad bar

K.02 Identify various salad preparation ingredients


SE: Identifying Salad Greens, 870-874; Vegetable Salads, 887; Fruit Salads, 888

TR: Multiple Choice (1, 6, 7) 178, (8 9) 179; True/False (25) 180

K.03 Prepare fresh greens for salad base or mixtures


SE: Preparing Salad Greens, 874; Safety Alert, 874; Procedure for Cutting Romaine Lettuce, 875; Procedure for Coring Iceberg Lettuce, 875; Procedure for Removing the Midrib from Spinach, 875; Washing, 876; Procedure for Washing Salad Greens, 876; Procedure for Drying Greens, 877


K.04 Prepare fresh vegetables other than greens SE: Procedure for Cutting Broccoli Spears, 701; Procedure for Cutting and Pitting Avocados, 704; Procedure for Cutting Peppers Julienne, 705; Procedure for Roasting Peppers, 707; Procedure for Preparing Tomato Concasse, 708-709; Procedure for Preparing Fresh Artichokes, 721; Recipe (25.5) 885, (25.26) 900, (25.32) 905, (25.33) 906, (25.34) 907, (25.35, 25.36) 908, (25.41, 25.42) 912, (25.43, 25.44) 913;

K.05 Prepare cooked vegetables for salads The foundation of this objective is found on pages:

SE: Guidelines for Vegetable Cookery, 728


K.06 Prepare fruit for salad mixtures or plates The foundation of this objective is found on pages:

SE: Fruit Salads, 888; Procedure for Fanning Strawberries, 920; Procedure for Segmenting Citrus Fruits, 922; Procedure for Coring Apples, 930; Procedure for Pitting and Cutting Mangoes, 935; Procedure for Trimming and Slicing Pineapples, 937; Recipes (26.10, 16.11) 951






appropriate resource(s)) K.07 Cut fresh produce following established procedures


SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Questions for Discussion, (4) 744; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957

TR: Answers to Questions for Discussion, (4) 69-70

K.08 Assemble salad plate SE: Recipes (25.4) 884; (25.5) 885, (25.26) 900, (25.32) 905, (25.33) 906, (25.34) 907, (25.35, 25.36) 908, (25.41, 25.42) 912, (25.43, 25.44) 913, (26.10, 16.11) 951

K.09 Prepare cold and hot appetizers The foundation of this objective is found on pages:

SE: Hors d’Oeuvres and Canapes, 1026-1032; Table 29.1 A Selection of Canape Spreads and Suggested Garnishes, 1027; Recipes (29.1) 1031, (29.2, 29.3 ) 1033, (29.4) 1034-1035, (29.5, 29.6) 1036-1037; (29.7) 1037, (29.8) 1038; Sushi, 1032-1033; Hot Hors d’Oeuvres, 1035, 1036, 1037, 1038; Questions for Discussion, (1-4) 1041

TR: Answers to Questions for Discussion, (1-4) 90-91; Learning Activity-Cocktail Party Menu, 91; Multiple Choice (1-7) 189(8-10) 190; Matching (11-15) 190; True/False (16-20) 190; Short Answer (21-22) 190, (23-24) 191

K.10 Make/assemble seafood cocktails The foundation of this objective is found on pages:

SE: Procedure for Peeling and Deveining Shrimp, 580-581; Procedure for Removing Cooked Lobster Meat from the Shell, 582-583; Procedure for Opening Clams, 583; Procedure for Opening Oysters, 584






appropriate resource(s)) K.11 Make fruit, vegetable, and specialty salads The foundation of this objective is found on

pages:

SE: Guidelines for Vegetable Cookery, 728; Vegetable Salads, 887; Fruit Salads, 888; Procedure for Fanning Strawberries, 920; Procedure for Segmenting Citrus Fruits, 922; Procedure for Coring Apples, 930; Procedure for Pitting and Cutting Mangoes, 935; Procedure for Trimming and Slicing Pineapples, 937; Recipes (25.7) 887, (25.25) 900, (25.21) 904, (25.33) 906, (26.10, 26.11) 951


K.12 Make salads from meat, seafood, or fowl The foundation of this objective is found on pages:

SE: Bound Salads, 885-886; recipe (25.26) 900,

(25.34) 907, (25.38) 910, (25.40) 911


TR: Answers to Questions for Discussion, (5) 80; Multiple Choice (4) 178,

K.13 Make vegetable relishes The foundation of this objective is found on pages:

SE: Salsa and Relish, 252; Recipe (11.18) 252, (11.41) 271, (11.42, 11.43) 272, (26.9) 950, (26.21) 956; Avocado Relish, 259; Pesce’s Salsa Verde, 603; Red Onion, Tomato and Balsamic Salsa, 614

K.14 Prepare gelatin products following established procedures


SE: Gelatin, 1074; Procedure for Using Sheet Gelatin, 1075; Procedure for Preparing Bavarian Creams, 1268; Recipe (35.8) 1269, (35.26) 1287, (35.28) 1288


K.15 Prepare salad dressings following established procedures


SE: Salad Dressing, 878-882; Safety Alert, 879; Table 25.1 Troubleshooting Mayonnaise, 881; Recipes, (25.5-1) 885, (25.8) 889, (25.11, 25.12) 892, (25.13, 25.14) 893, (25.15, 25.16) 894, (25/17, 25.18) 895, (25.19, 25.20) 896, (25.21, 25.22) 897; Questions for Discussion, (3, 4) 888

TR: Answers to Questions for Discussion, (3, 4) 80; Learning Activity-Mayonnaise First Aid, 81;

Multiple Choice (2) 178, (10) 179; True/False (27) 180; Essay (30) 180






appropriate resource(s)) K.16 Garnish foods for attractive presentation The foundation of this objective is found on

pages:



K.17 Prepare cold fresh fruit desserts The foundation of this objective is found on pages:

SE: Moist-Heat Cooking Methods, 945-946; Recipe (26.5) 947, (26.10, 26.11) 951, (26.12) 952, (26.19) 955, (26.20) 956

K.18 Prepare ice cream and sherbet The foundation of this objective is found on pages:

SE: Frozen Desserts, 1272, 1274, 1275; Procedure for Preparing Ice Creams, 1273; Safety Alert, 1273; Recipe (35.11) 1274, (35.12) 1275

TR: Multiple Choice (5) 206, (10, 12 ) 207; True/False (22) 208

K.19 Break down salad stations

K.20 Slice and portion meats, cheeses, and other items


SE: Sandwich Mise en Place, 967; Recipe (27.8) 975, (27.10, 27.11) 977, (27.12) 978, (27.13) 978-979, (27.17) 982

K.21 Set up and service sandwich bar The foundation of this objective is found on pages:

SE: Sandwich Mise en Place, 967

TR: True/False (19) 185; Short Answer (24) 185

K.22 Prepare soft sandwich fillings The foundation of this objective is found on pages:

SE: Bound Salads, 885-886; Fish and Shellfish, 962; Bound Salads, 962; Questions for Discussion, (5) 888







appropriate resource(s)) K.23 Prepare sandwich condiments The foundation of this objective is found on

pages:

SE: Condiments, 142-143; Questions for Discussion, (5) 158; Hot open-face sandwich, 963; Presenting and Garnishing Sandwiches, 967; Recipe (27.3-3) 971


K.24 Assemble cold sandwiches The foundation of this objective is found on pages:

SE: Cold Sandwiches, 964-965; Procedure for Preparing Wrap Sandwiches, 963; Procedure for Preparing Cold Multidecker sandwiches, 964; Recipe (27.1) 969, (27.7) 974-975, (27.12) 978, (2713) 978-979, (27.14) 979, (27.16) 981

TR: Multiple Choice (2, 4) 184; True/False ( 17, 19) 185; Short Answer (24) 185

K.25 Organize sandwich station for effective production




K.28 Attractively present sandwiches SE: Presenting and Garnishing Sandwiches, 967

K.29 Prepare canapés The foundation of this objective is found on pages:

SE: Canapes, 1026-1027; Table 29.1 A Selection of Canape Spreads and Suggested Garnishes, 1027; Guidelines for Preparing Canape Spreads, 1027-1031; Recipes (29.9) 1043-1044, (29.13) 1044, (29.27) 1054; Questions for Discussion, (2, 3) 1041

TR: Answers to Questions for Discussion, (2,3) 90-91; Multiple Choice (1, 2, 5, 6) 189, (9) 190; True/False (17, 19) 190

K.30 Store salad and sandwich ingredients The foundation of this objective is found on pages:

SE: Storing, 874; Sandwich Mise en Place, 967

K.31 Rotate sandwich and salad ingredients






appropriate resource(s)) DUTY L: Perform Basic Food Preparation Functions

L.01 Properly season meats, poultry, and fish using standardized recipes


SE: Seasoning Meats to Be Broiled and Grilled, 326; Seasoning Meats to Be Roasted, 328; Seasoning Meats to Be Sauteed, 334; Seasoning Meats to Pan-Fry 336; Seasoning Meats to Be Simmered, 338; Seasoning Meats to Be Braised, 340; Seasoning Meats to Be Stewed, 343; Seasoning Poultry to be Broiled or Grilled, 473; Seasoning Poultry to Be Sauteed, 483; Seasoning Poultry to Be Pan-Fried, 486; Selecting and Seasoning Poultry to Be Deep-Fried, 488; Seasoning Poultry to Be Poached and Simmered, 490; Seasoning Poultry to Be Braised or Stewed, 492; Seasoning Fish to Be Broiled or grilled, 586; Seasoning Fish and Shellfish to Be Baked, 587; Seasoning Fish and Shellfish to Be Baked, 589; Seasoning Fish and Shellfish to Be Sauteed, 589; Seasoning Fish and Shellfish to Be Pan-Fried, 591; Seasoning Fish to Be Poached, 597

L.08 Use pan-frying techniques The foundation of this objective is found on pages:

SE: Pan-Frying, 336, 486, 591; Procedure for Pan-Frying Meats, 336; Recipe (13.4) 336-337, (18.6) 487, (20.4) 592(,23.3) 780; Procedure for Pan-Frying Poultry, 486; Procedure for Pan-Frying Fish and Shellfish, 591; Sautéing and Pan-Frying, 779-780; Procedure for Sautéing and Pan-Frying Potatoes, 780


L.09 Use deep frying techniques The foundation of this objective is found on pages:

SE: Deep Frying, 337, 488, 592, 944; Procedure for Deep-Frying Poultry, 488; Recipe (18.7) 489, (20.5) 593, (22.4) 735, (23.4) 781, (26.4) 945, (31.18) 1106; Procedure for Deep-Frying Fish and Shellfish, 593; Procedure for Dee-Frying Vegetables, 733; Procedure for Deep-Frying Potatoes, 781







appropriate resource(s)) L.12 Use sautéing techniques The foundation of this objective is found on

pages:

SE: Sautéing, 333-335, 483-484, 589; Procedure for Sautéing Meats, 334; Recipe (13.3) 335, (18.5) 485, (20.3) 590, (23.3) 780; Procedure for Sautéing Poultry, 484; Procedure for Sautéing Fish and Shellfish, 589; Sautéing and Pan-Frying, 779-780; Procedure for Sautéing and Pan-Frying Potatoes, 780


L.13 Use grilling techniques The foundation of this objective is found on pages:

SE: Broiling and Grilling, 326-327, 472; Procedure for Broiling or Grilling Meats, 327; Figure (13.9) 326; Table 13.1 Determining Doneness of Broiled and Grilled meats, 327; Recipe (13.1) 328; Procedure for Broiling or Grilling Poultry, 473; Seasoning Poultry to Be Roasted, 475

TR: Multiple Choice (4, 10) 148; True/False (13) 149

L.14 Use poaching techniques The foundation of this objective is found on pages:

SE: Poaching and Simmering 489-490; Recipe (18.8) 491, (20.8, 20,9) 598-599, (20,31) 622-623, (20.32) 623, (2.5) 946; Procedure for Poaching or Simmering, 490; Poaching, 596-597, 945-946; Procedure for Submersion Poaching, 597


L.16 Carve cooked meats, poultry and fish The foundation of this objective is found on pages:

SE: Procedure for Carving Prime Rib, 332; Procedure for Carving Prime Rib on the Slicer, 332; Procedure for Carving a Steamship Round of Beef, 333; Procedure for Carving a Leg of Lamb, 333; Carving Roasted Poultry, 480; Procedure for Carving a Turkey, Capon, or Other Large Bird, 480; Procedure for Carving a Chicken or Other Small Bird, 481






appropriate resource(s)) L.21 Prepare eggs using various techniques The foundation of this objective is found on

pages:

SE: Procedure for Whipping Egg Whites, 661; Applying Various Cooking Methods, 662; Baking Eggs, 662; Procedure for Preparing Shirred Eggs, 662; Recipe (21.1) 662 (21.2) 664, (21.3) 665, (21.4) 666, (21.5) 668, (21.6) 670; Quiche, 663; Procedure for Preparing Quiche, 663; Sautéing, 664; Procedure for Preparing Scrambled Eggs, 664-665; Omelets, 665; Procedure for Preparing Omelets, 665; Procedure for Preparing French Omelets, 667; Frittatas, 667; Procedure for Preparing Frittatas, 667; Pan-Frying-668; Safety Alert, 668; Procedure for Pan-Frying Eggs, 669, In-Shell Cooking (Simmering) 669; Procedure for Preparing Soft-Cooked Eggs, 669; Procedure for Preparing Hard-Cooked Eggs, 670; Poaching, 670; Procedure for Poaching Eggs, 671; Questions for Discussion, (1-3) 685

TR: Answers to Questions for Discussion, (1-3) 66; Learning Activity-Omelet Preparation 67; Multiple Choice (2, 4-6) 167, (9) 168; True/False (14, 15) 168; Short Answer (25) 169

L.25 Prepare breakfast meats

-Bacon

-Sausage

-Ham


SE: Breakfast Meats, 672


L.26 Prepare food order following wait staff’s instructions

DUTY M: Perform Bakery/Pastry Functions

M.05 Prepare Mousse The foundation of this objective is found on pages:

SE: Mousse, 1270-1271; Safety Alert, 1270; Recipe (35.10) 1271; Convenience Products, 1271;

TR: Multiple Choice (1, 4) 206

M.46 Prepare whipped toppings The foundation of this objective is found on pages:

SE: Heavy whipping cream, 168; Table 33.2 Suggestions for Assembling Pies and Tarts-Custard Garnish, 1164; Recipe (33.16) 1183, (35.7) 1267, (35.8) 1268-1269, (35.10) 1271; Crème Chantilly, 1193; Creams; 1267; Bavarian Cream, 1268; Procedure for Preparing Bavarian Cream, 1268; Mousse, 1271; Procedure for Preparing Mousse, 1270; Procedure for Preparing Mousse, 1270-1271






appropriate resource(s)) TR: Multiple Choice (4) 135, (4) 206; True/False

(26) 208


N.01 Prepare thick, cream, thin, and cold soups The foundation of this objective is found on pages:

SE: Clear Soups 279; Procedure for Preparing Broths (5) 279; Recipe (12.1) 280, (12.1) 282, (12.3) 284, (12.4) 287, (12.5) 288-289,

Broth-Based Soups, 281; Procedure for Preparing Broth-Based Soups, 281; Consommés, 282-283; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, 285; Thick Soups, 285; Table 12.1 Soups, Their Thickening Agents and Finishes, 285; Table 12.1 Cream and Puree Soup, 286;

Procedure for Preparing Cream Soups, (6) 286;

Puree Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Adjusting the Consistency of Thick Soups, 289; Other Soups, 289; Procedure for Preparing Bisques, 290; safety Alert, 292; Cold Soups, 292-293

TR: Multiple Choice, (3-5) 145, (8-10) 146;

True/False, (11, 12, 14, 16-20) 146; Short Answer, (22, 23) 146, (24, 25) 147; Essay, (28) 147


N.03 Prepare green leafy vegetables from fresh, frozen, and canned states


SE: Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Spinach, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipe (22.1) 730; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744; Preparing Salad Greens, 874-876; Procedure for Making Tossed Salads, (1,-2) 883

TR: Answers to Questions for Discussion, (4, 6, 7) 69; Learning Activity – Acid/Alkali Reaction, 70; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (7) 170; True/False (23) 171, (26) 180; Essay (29) 180; Supplementary Materials- Transparency Masters, (22.1) 71






appropriate resource(s)) N.04 Prepare flower, bud, and stem vegetables from fresh, frozen, and canned states


SE: Procedure for Cutting Broccoli Spears, 701; Procedure for Cutting Cauliflower Florets, 702; Procedure for Preparing Fresh Artichokes, 721; Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Cauliflower, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipe (22.1) 730, (22.7) 740, (22.8) 741, (22.8) 741; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744

TR: Answers to Questions for Discussion, (4, 6, 7) 69; Learning Activity – Acid/Alkali Reaction, 70; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (4, 7) 170; True/False (23) 171; Supplementary Materials- Transparency Masters, (22.1) 71

N.05 Prepare bulb, tuber, root, and fruit vegetables from fresh, frozen and canned states


SE: Procedure for Cutting Peppers Julienne, 705; Procedure for Coring Jalapenos, 706; Procedure for Roasting Peppers, 707; Procedure for Preparing Tomato Concasse, 708; Procedure for Cleaning Leeks, 715; Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Carrots, rutabagas, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipes (22.1) 730, (22.2) 731, (22.9) 743, (23.1) 778, (23.2) 779, (23.3) 780, (23.4) 781, (23.5) 782; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744, (1-3) 802; Table 23.2 Comparison of Mealy and Waxy Potatoes, 776; Applying Various Cooking Methods, 777, 778, 779, 780, 782; Safety Alert, 777;

TR: Answers to Questions for Discussion, (4, 6, 7) 69, (1-3) 73; Learning Activity – Acid/Alkali Reaction, 70, Cooking Potatoes, 75; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (7) 170, (2, 3 7) 173, (10) 174; True/False (23) 171; Supplementary Materials- Transparency Masters, (22.1) 71






appropriate resource(s)) N.06 Prepare seed vegetables from fresh, frozen, and canned states


SE: Procedure for Cutting Kernels Off Ears of Corn, 716; Procedure for Soaking Dried Beans 717; Frozen Vegetables, 726; Procedure for Cooking Dried Beans, 737; Recipe (22.6) 738; Microwaving, 742; Pureeing, 742-742


N.07 Prepare dried vegetables following established procedures


SE: Procedure for Soaking Dried Beans 717; Procedure for Cooking Dried Beans, 737; Recipe (22.6) 738; Pureeing, 742-742


N.08 Prepare pastas and rice following established procedures


SE: Table 23.2 Guidelines for Cooking Rice, 786; Safety Alert, 786; Applying Various Cooking Methods, 789; Procedure for Simmering Grains, 789; (Recipe (23.6) 790, (23.7) 791, (23.8) 792; Pilaf Method, 972; Procedure for Preparing Grains by the Pilaf Method, 792; Risotto Method, 790; Procedure for Preparing Grains by the Risotto Method, 790; Preparing Fresh Pasta, 796; Recipe (23.9) 797, (23.10) 803. (23.45) 828-829, (23.46) 829, (23.47, 23.48) 830; Procedure for Rolling and Cutting Pasta Dough, 798; Filling Pasta, 799; Procedure for Preparing Ravioli, 799; Cooking Method, 799-801; Questions for Discussion, (6-8) 802

TR: Answers to Questions for Discussion, (6-8) 74; Learning Activity-Fresh Versus Dried Pasta, 75; Multiple Choice (6) 173, (8, 9) 174; True/False (15-21) 174; Short Answer (25-27) 175; Essay, (30) 175






appropriate resource(s)) N.09 Prepare sauces for vegetables The foundation of this objective is found on

pages:

SE: Tarragon Aioli, 746, Honey Cardamom Butter, 747; Recipe (22.33-1) 760; Soy Dipping Sauce, (22.44) 768; Procedure for Preparing Roux, 232; Incorporating Roux into a Liquid, 232; Guidelines for Using Roux, 232; Table 11.2 Proportions of Roux to Liquid, 233; Incorporating Cornstarch, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Finishing Techniques, 235; Recipe, (11.7), 237, (11.9) 239, (11.13) 243, (11.14) 245, (11.15) 246, (11.16) 248, (11.17) 251, (11.19) 253, (11.20) 254, Safety Alert-Handling Emulsified Sauces, 244; Rescuing a Broken Hollandaise, 244; Procedure for Preparing Beurre Blanc or Beurre Rouge, 247; Beurre Blanc-Variations, 248; Compound Butters, 248-249; Contemporary Sauces, 251; Procedure for Preparing Vegetable Juice Sauces, 253; Broth, 253; Procedure for Preparing Flavored Oil, 254; Table 11.5 Using Sauces, 255; Table 11.6 Troubleshooting Chart for Sauces, 256; Questions for Discussion, (7-9) 257

TR: Answers to Questions for Discussion, (7-9) 37; Multiple Choice, (4) 142; True/False, (16-18) 143; Short Answer (28, 29) 144

N.10 Properly care for and store vegetables The foundation of this objective is found on pages:

SE: Storing, 725, 777, 874; Questions for Discussion, (3) 744, (1) 888

TR: Answers to Questions for Discussion, (3) 69, (1) 79; Multiple Choice (2) 170; True/False (12) 174, (24) 180; Short Answer (22) 174; Essay, (24) 175


O.01 Use FIFO (First in–First out) method of inventory rotation (food and non-food items)














appropriate resource(s)) O.05 Fill storeroom requisitions accurately

DUTY P: Perform Special Dietary Functions












P.04 Portion food for specific dietary needs The foundation of this objective is found on pages:








appropriate resource(s)) P.05 Puree fruits, vegetables, and meats The foundation of this objective is found on

pages:


P.06 Strain liquids The foundation of this objective is found on pages:

SE: Straining, 235; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing Broths (5) 279; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, (4) 285


SE: Pureed Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Pureeing, 742-743; Recipe (22.9) 743; Juicing, 940-941








SE: Knowledge, 14















appropriate resource(s)) B.04 Interpret reports, forms, policies, and product information









B.07 Be able to interpret work related documents, charts, computer printouts, and other visual displays
























appropriate resource(s)) C.06 Embrace and adapt to new and unique ideas and situations





SE: Pride, 15



SE: Dedication, 15



SE: Dedication, 15



SE: Dedication, 15


D.01 Exhibit teamwork cooperation with employees, supervisors, and courtesy with managers, customers, suppliers, and others.







D.05 Determine and recognize different customer types and meet the special needs of each type including: individuals, groups, associations, corporations, leisure tour groups, weddings, and reunions








appropriate resource(s)) DUTY E: Apply Employee/Management Relations Principles







-New services

-Management changes




TR: Learning Activities, Food Nutrition Trend Report, 11; Questions for Discussion, (1, 3, 5) 77











-Hair Restraint

















appropriate resource(s)) F.04 Clean and sanitize dishes, silver, and crystal






















appropriate resource(s)) F.07 Properly store food items The foundation of this objective is found on

pages:












-Recycle










appropriate resource(s)) F.12 Inspect work area The foundation of this objective is found on

pages:










SE: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89

TR: Essay, (29) 129













-cuts

-burns

-choking

-CPR


















appropriate resource(s)) DUTY I: Perform Basic Food/Beverage Functions

I.01 Plan menus using food availability records, diet and nutritional needs, budget restraints, and client type to provide an appropriate variety of food items.




I.02 Order food items and kitchen supplies from approved vendors











appropriate resource(s)) I.04 Receive and inspect food items and kitchen supplies using invoices, purchase orders, etc.




I.05 Store perishable and non-perishable supplies















pages:











-Dust furnishings



-Vacuum carpet




-Cooking terms

-Cooking techniques










J.02 Use hand tools

-Identify

-Maintain












-Identify

-Maintain










pages:

































TR: Essay (29) 139













SE: Cast Iron, 85






appropriate resource(s)) J.26 Identify market forms of beef and veal The foundation of this objective is found on

pages:

SE: Primal and Subprimal Cuts of Beef, 350-355; Table 14.1 Using Common Cuts of Beef, 358; Primal and Subprimal Cuts of Veal, 380-383; Formula-Fed Veal Versus Free-Range Veal, 381; Table 15.1 Using Common Cuts of Veal, 390; Questions for Discussion, (1, 3, 4) 359, (4, 6) 391

TR: Answers to Questions for Discussion, (1, 3, 4) 45, (4, 6) 49; Learning Activities-From Primals to Fabricated Cuts, 47; Multiple Choice, (1-3) 151, (2, 3, 5) 153; Matching, (6-12) 151, (6-11) 153, (12) 154; True/False, (14, 17-20) 152, (17, 20) 154; Supplementary Materials- Transparency Masters, (14.2, 14.3) 47, (15.2, 15.3) 50

J.27 Identify market forms of pork SE: Primal and Subprimal Cuts of Pork, 432-435; Table 17.1 Using Common Cuts of Pork, 438

TR: Answers to Questions for Discussion, (1, 3, 4) 54; Multiple Choice, (1, 2, 4, 5, 7) 157; Matching, (8-12) 158; True/False, (14, 15, 19, 20) 158; Supplementary Materials- Transparency Masters, (17.2, 17.3) 54

J.28 Identify market forms of lamb The foundation of this objective is found on pages:

SE: Primal and Subprimal Cuts of Lamb, 406-409; Table 16.1 Using Common Cuts of Lamb, 412; True/False, ( (13-17, 19, 20) 156

TR: Answers to Questions for Discussion, (2) 51-52; Multiple Choice (2-4) 155; Matching, (9-11) 155; Supplementary Materials- Transparency Masters, (16.2, 16.3) 52

J.29 Identify market forms of poultry and game birds


SE: Table 18.1 USDA Chicken Classes, 461; Identifying Poultry, 461-464; Table 18.2 USDA Duck Classes, 462; Table 18.3 USDA Goose Classes, 462; Table 18.4 USDA Guinea Classes, 462; Table 18.5 USDA Pigeon Classes, 463; Table 18.6 USDA Turkey Classes, 463; Questions for Discussion, (1) 494

TR: Answers to Questions for Discussion, (1) 56; Multiple Choice (2, 3, 4-6) 159; Matching (11-20) 160; True/False (21, 22, 30) 161; Supplementary Materials- Transparency Masters, (18.1) 58






appropriate resource(s)) J.30 Identify market forms of fish and shellfish The foundation of this objective is found on

pages:

SE: Identifying Fish and Shellfish, 561-573; Purchasing Fish and Shellfish, 574-575; Questions for Discussion, (3, 4) 601

TR: Answers to Questions for Discussion, (3, 4) 62-63; Learning Activity-A Seafood Handbook, 64; Multiple Choice (1, 2, 4, 5, 7) 164; Matching (11-20) 165; Short Answer (33) 166

J.31 Cut and portion meat (poultry, beef, veal, pork, lamb, and seafood)


SE: Butchering Procedures, 355-357, 383-389, 409-412, 435-438, 466-470; Table 14.1 Using Common Cuts of Beef, Primal-Subprimal, 358; Questions for Discussion, (1, 3) 359, (4) 391, (4) 413, (1) 439, (3) 494; Table 15.1 Using Common Cuts of Veal, Primal-Subprimal, 390; Table 16.1 Using Common Cuts of Lamb, Primal-Subprimal, 412; Table 17.1 Using Common Cuts of Pork, Primal-Subprimal, 438; Fabricating Procedures, 577-584

TR: Answers to Questions for Discussion, (1, 3) 45, (4) 49, (4) 52, (1) 53, (3) 56; Multiple Choice (2, 3) 151, (3) 153, (2-4) 155, (5, 7) 157, (9) 160, (7) 164; True/False (16, 18) 152, (17) 154, (15, 20) 156, (15) 158, (22, 24) 160, (24) 165; Short Answer (35) 166

J.32 Devein shrimp The foundation of this objective is found on pages:

SE: Procedure for Peeling and Deveining Shrimp, 580-581

J.34 Properly store fat for deep frying The foundation of this objective is found on pages:

SE: Fats for Deep Frying, 208 (1, 6) 208

J.35 Clean, cut and grind meats, poultry, and seafood


SE: Food Chopper or Buffalo Chopper, 89; Chuck 350; Table 14.1 Using Common Cuts of Beef, Primal-Subprimal (Chuck), 358; Shoulder, 380, 406; Table 15.1 Using Common Cuts of Veal, Primal-Subprimal (shoulder), 390; Table 16.1 Using Common Cuts of Lamb, Primal-Subprimal (Shoulder), 412

J.37 Dip food items in crumbs, flour, and /or batter for preparation


SE: Making Bread Crumbs, 187; Breading and Battering Foods, 190-191; Questions for Discussion, (3) 193; Recipes (13.4) 336 (22.4) 734, (22.33) 760







Learning Activities – Breading Practice Relay, 30; Supplementary Materials- Transparency Masters (9.1) 31; Multiple Choice (4) 137, (8) 138; True/False (14, 17) 138; Essay (30) 139; Supplementary Materials - Transparency Masters, (9.1) 31





SE: Straining, 235; Recipe (11.7-5) 237, (11.8-4) 238, (11.9-6) 239, (11-10-4) 240, (11.11-6) 241, (11.12-3) 241, (11.14-2, 7) 245, (11.16-3) 248, (12.1-4) 280, (12.3-7) 284; Procedure for Preparing Beurre Blanc (4) 247; Procedure for Preparing Pan Gravy (9) 249; Procedure for Preparing Coulis, (4) 250; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing Broths (5) 279; Procedure for Preparing Consommes, (6) 283; Correcting a Poorly Clarified Consomme, (4) 285; Procedure for Preparing cream Soups, (6) 286; Procedure for Preparing Bisques, (6, 7) 290

TR: Essay, (28) 147







pages:









K.08 Assemble salad plate SE: Recipes (25.4) 884; (25.5) 885, (25.26) 900, (25.32) 905, (25.33) 906, (25.34) 907, (25.35, 25.36) 908, (25.41, 25.42) 912, (25.43, 25.44) 913, (26.10, 16.11) 951






appropriate resource(s)) K.09 Prepare cold and hot appetizers The foundation of this objective is found on

pages:

SE: Hors d’Oeuvres and Canapés, 1026-1032; Table 29.1 A Selection of Canapé Spreads and Suggested Garnishes, 1027; Recipes (29.1) 1031, (29.2, 29.3 ) 1033, (29.4) 1034-1035, (29.5, 29.6) 1036-1037; (29.7) 1037, (29.8) 1038; Sushi, 1032-1033; Hot Hors d’Oeuvres, 1035, 1036, 1037, 1038; Questions for Discussion, (1-4) 1041

TR: Answers to Questions for Discussion, (1-4) 90-91; Learning Activity-Cocktail Party Menu, 91; Multiple Choice (1-7) 189(8-10) 190; Matching (11-15) 190; True/False (16-20) 190; Short Answer (21-22) 190, (23-24) 191

K.16 Garnish foods for attractive presentation The foundation of this objective is found on pages:






K.26 Prepare grilled sandwiches The foundation of this objective is found on pages:

SE: Grilled Sandwiches, 963; Recipe (27.3) 971, (27.4) 972

K.27 Assemble hot sandwiches The foundation of this objective is found on pages:

SE: Hot Sandwiches, 962-963; Recipe (27.5) 973, (27.6) 974, (27.8) 975, (27.18) 982-983, (27.19) 983


K.28 Attractively present sandwiches The foundation of this objective is found on pages:

SE: Presenting and Garnishing Sandwiches, 967






appropriate resource(s)) K.30 Store salad and sandwich ingredients The foundation of this objective is found on

pages:

SE: Storing, 874; Sandwich Mise en Place, 967

K.31 Rotate sandwich and salad ingredients

DUTY L: Perform Basic Food Preparation Functions

L.01 Properly season meats, poultry, and fish using standardized recipes


SE: Seasoning Meats to Be Broiled and Grilled, 326; Seasoning Meats to Be Roasted, 328; Seasoning Meats to Be Sauteed, 334; Seasoning Meats to Pan-Fry 336; Seasoning Meats to Be Simmered, 338; Seasoning Meats to Be Braised, 340; Seasoning Meats to Be Stewed, 343; Seasoning Poultry to be Broiled or Grilled, 473; Seasoning Poultry to Be Sauteed, 483; Seasoning Poultry to Be Pan-Fried, 486; Selecting and Seasoning Poultry to Be Deep-Fried, 488; Seasoning Poultry to Be Poached and Simmered, 490; Seasoning Poultry to Be Braised or Stewed, 492; Seasoning Fish to Be Broiled or grilled, 586; Seasoning Fish and Shellfish to Be Baked, 587; Seasoning Fish and Shellfish to Be Baked, 589; Seasoning Fish and Shellfish to Be Sauteed, 589; Seasoning Fish and Shellfish to Be Pan-Fried, 591; Seasoning Fish to Be Poached, 597

L.02 Bread/batter foods following established procedures


SE: Making Bread Crumbs, 187; Breading and Battering Foods, 190-191; Questions for Discussion, (3) 193; Recipes (13.4) 336 (22.4) 734, (22.33) 760

TR: Answers to Questions for Discussion, (3) 30;

Learning Activities – Breading Practice Relay, 30; Supplementary Materials- Transparency Masters (9.1) 31; Multiple Choice (4) 137, (8) 138; True/False (14, 17) 138; Essay (30) 139

L.03 Make roux The foundation of this objective is found on pages:

SE: Procedure for Preparing Roux, 232; Incorporating Roux into a Liquid, 232; Guidelines for Using Roux, 232; Table 11.2 Proportions of Roux to Liquid, 233







appropriate resource(s)) L.04 Make basic stocks following established procedures


SE: Principles of Stock Making, 220-222; Figure (11.2), 221; Safety Alert, 221; Procedure for Blanching Bones, 222; Recipe (11.1) 222-223, (11-2) 224, (11.3, 11.4) 226, (11.5) 227, (11.6) 228; Procedure for Caramelizing Bones, 223; Procedure for Deglazing the Pan, 224; Procedure for Caramelizing Mirepoix, 224; Procedure for Reducing a Stock to a Glaze, 229; Table 11.1 Troubleshooting Chart for Stocks, 229

Questions for Discussion, (1-4) 257

TR: Answers to Questions for Discussion, (1-4) 36; Multiple Choice, (7) 142, (8, 10) 143; True/False, (12, 13, 20) 143; Short Answer, (21, 22 ) 143, (25-27) 144, (38) 144; Essay, (39, 40) 144

L.05 Prepare sauces/gravies following established procedures

-brown sauce

-white sauce

-tomato sauce

-hollandaise sauce

-and variations


SE: Procedure for Preparing Roux, 232; Incorporating Roux into a Liquid, 232; Guidelines for Using Roux, 232; Table 11.2 Proportions of Roux to Liquid, 233; Incorporating Cornstarch, 233; Procedure for Using Beurre Manié, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Finishing Techniques, 235; Recipe, (11.7), 237, (11.9) 239, (11.10, 11.11) 240, (11.12) 241, (11.13) 243, (11.14) 245, (11.15) 246, (11.16) 248, (11.17) 251, (11.18) 252, (11.19) 253, (11.20) 254, Safety Alert-Handling Emulsified Sauces, 244; Rescuing a Broken Hollandaise, 244; Procedure for Preparing Beurre Blanc or Beurre Rouge, 247; Beurre Blanc-Variations, 248; Compound Butters, 248-249; Procedure for Preparing Pan Gravy, 249; Pan Sauces, 250; Procedure for Preparing a Coulis, 250; Contemporary Sauces, 251; Procedure for Preparing Vegetable Juice Sauces, 253; Broth, 253; Procedure for Preparing Flavored Oil, 254; Table 11.6 Troubleshooting Chart for Sauces, 256; Questions for Discussion, (6-11) 257

TR: Key Terms, 35-36; Answers to Questions for Discussion, (6-11) 37; Multiple Choice, (1) 142, (9) 143; True/False, (15-18) 143; Short Answer (28, 29) 144






appropriate resource(s)) L.06 Use braising techniques The foundation of this objective is found on

pages:

SE: Braising and Stewing, 339-340, 492; Procedure for Braising or Stewing Meats, 341; Recipe (13.6) 342, (18.9) 493; Procedure for Braising or Stewing Poultry, 493; Questions for Discussion, (8) 347

TR: Answers to Questions for Discussion, (8) 44; Multiple Choice (3) 148; True/False (15) 149

L.07 Use broiling techniques


SE: Broiling and Grilling, 326-327, 472; Procedure for Broiling or Grilling Meats, 327; Figure (13.9) 326; Table 13.1 Determining Doneness of Broiled and Grilled meats, 327; Recipe (13.1) 328; Procedure for Broiling or Grilling Poultry, 473; Seasoning Poultry to Be Roasted, 475


L.08 Use pan-frying techniques The foundation of this objective is found on pages:

SE: Pan-Frying, 336, 486, 591; Procedure for Pan-Frying Meats, 336; Recipe (13.4) 336-337, (18.6) 487, (20.4) 592, (23.3) 780; Procedure for Pan-Frying Poultry, 486; Procedure for Pan-Frying Fish and Shellfish, 591; Sautéing and Pan-Frying, 779-780; Procedure for Sautéing and Pan-Frying Potatoes, 780


L.09 Use deep frying techniques The foundation of this objective is found on pages:

SE: Deep Frying, 337, 488, 592, 944; Procedure for Deep-Frying Poultry, 488; Recipe (18.7) 489, (20.5) 593, (23.4) 781, (26.4) 945, (31.18) 1106; Procedure for Deep-Frying Fish and Shellfish, 593; Procedure for Deep-Frying Potatoes, 781


L.10 Use broasting techniques

L.11 Use roasting/baking techniques The foundation of this objective is found on pages:

SE: Roasting, 328-329, 474-475, 476; Procedure for Roasting Meats, 330; Recipe (13.2) 330-331, (18.3) 478-479, (20.2) 588; Table 18.7 Roasting Temperatures and Times, 477; Procedure for Roasting Turkey, 478; Procedure for Baking Fish and Shellfish, 588;






appropriate resource(s)) L.12 Use sautéing techniques The foundation of this objective is found on

pages:

SE: Sautéing, 333-335, 483-484, 589; Procedure for Sautéing Meats, 334; Recipe (13.3) 335, (18.5) 485, (20.3) 590, (23.3) 780; Procedure for Sautéing Poultry, 484; Procedure for Sautéing Fish and Shellfish, 589; Sautéing and Pan-Frying, 779-780; Procedure for Sautéing and Pan-Frying Potatoes, 780


L.13 Use grilling techniques The foundation of this objective is found on pages:

SE: Broiling and Grilling, 326-327, 472; Procedure for Broiling or Grilling Meats, 327; Figure (13.9) 326; Table 13.1 Determining Doneness of Broiled and Grilled meats, 327; Recipe (13.1) 328, (20.39) 631; Procedure for Broiling or Grilling Poultry, 473; Seasoning Poultry to Be Roasted, 475


L.14 Use poaching techniques The foundation of this objective is found on pages:

SE: Poaching and Simmering 489-490; Recipe (18.8) 491, (20.8, 20,9) 598-599, (20,31) 622-623, (20.32) 623, (2.5) 946; Procedure for Poaching or Simmering, 490; Poaching, 596-597, 945-946; Procedure for Submersion Poaching, 597


L.15 Use stewing/simmering techniques The foundation of this objective is found on pages:

SE: Stewing, 342-343; Procedure for Sewing Meats-Brown Stews, 343-344; Stew Terminology, 343; Recipe (13.7) 344; Procedure for Sewing Meats-Simmered White Stews, 346; Questions for Discussion, (8) 347; Multiple Choice (5) 148; Poaching and Simmering 489-490; Recipe (18.8) 491; Simmering, 599; Procedure for Simmering or Boiling Fish; 600







appropriate resource(s)) L.16 Carve cooked meats, poultry and fish The foundation of this objective is found on

pages:

SE: Procedure for Carving Prime Rib, 332; Procedure for Carving Prime Rib on the Slicer, 332; Procedure for Carving a Steamship Round of Beef, 333; Procedure for Carving a Leg of Lamb, 333; Carving Roasted Poultry, 480; Procedure for Carving a Turkey, Capon, or Other Large Bird, 480; Procedure for Carving a Chicken or Other Small Bird, 481

L.17 Bake casseroles The foundation of this objective is found on pages:

SE: Baking en Casserole, 778; Procedure for Baking Potatoes en Casserole, 778-779

L.18 Make pizzas


SE: pizza, 963, Recipe (27.19) 983, (32.16) 1137

L.19 Make bread stuffing/dressings The foundation of this objective is found on pages:

SE: Accompaniments to Roasted Poultry, 477; Recipes (18.3-3, 4, 5) 479, (15.14) 402, (16.10) 422, (17.17) 454

L.20 Cook cereals

-Grits

-Oatmeal


SE: Cereal and Grains, 674-675; Grits, 784; Oats, 788; Determining Doneness, 789; Simmering, 789; Procedure for Simmering Grains, 789


L.21 Prepare eggs using various techniques The foundation of this objective is found on pages:

SE: Procedure for Whipping Egg Whites, 661; Applying Various Cooking Methods, 662; Baking Eggs, 662; Procedure for Preparing Shirred Eggs, 662; Recipe (21.1) 662 (21.2) 664, (21.3) 665, (21.4) 666, (21.5) 668, (21.6) 670; Quiche, 663; Procedure for Preparing Quiche, 663; Sautéing, 664; Procedure for Preparing Scrambled Eggs, 664-665; Omelets, 665; Procedure for Preparing Omelets, 665; Procedure for Preparing French Omelets, 667; Frittatas, 667; Procedure for Preparing Frittatas, 667; Pan-Frying-668; Safety Alert, 668; Procedure for Pan-Frying Eggs, 669, In-Shell Cooking (Simmering) 669; Procedure for Preparing Soft-Cooked Eggs, 669; Procedure for Preparing Hard-Cooked Eggs, 670; Poaching, 670; Procedure for Poaching Eggs, 671; Questions for Discussion, (1-3) 685







66; Learning Activity-Omelet Preparation 67; Multiple Choice (2, 4-6) 167, (9) 168; True/False (14, 15) 168; Short Answer (25) 169

L.22 Make pancakes The foundation of this objective is found on pages:

SE: Griddlecakes, 672; Procedure for Making Pancakes, 672; Recipe (21.7) 673, (21.8) 674, (21.19) 692, (21.20) 693, (21.21) 694; Crepes, 673; Procedure for Making Crepes, 673-674; Questions for Discussion, (5) 685


L.23 Make waffles The foundation of this objective is found on pages:

SE: Griddlecakes, 672; Recipe (21.22) 694-695

L.24 Prepare French toast The foundation of this objective is found on pages:

SE: Griddlecakes, 672; Recipe (21.24, 21.25) 696-697

L.25 Prepare breakfast meats

-Bacon

-Sausage

-Ham


SE: Breakfast Meats, 672


L.26 Prepare food order following wait staff’s instructions


N.01 Prepare thick, cream, thin, and cold soups The foundation of this objective is found on pages:

SE: Clear Soups 279; Procedure for Preparing Broths (5) 279; Recipe (12.1) 280, (12.1) 282, (12.3) 284, (12.4) 287, (12.5) 288-289,

Broth-Based Soups, 281; Procedure for Preparing Broth-Based Soups, 281; ConConsommés82-283; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, 285; Thick Soups, 285; Table 12.1 Soups, Their Thickening Agents and Finishes, 285; Table 12.1 Cream and Puree Soup, 286;

Procedure for Preparing Cream Soups, (6) 286;

Puree Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Adjusting the Consistency of Thick Soups, 289; Other Soups, 289; Procedure for Preparing Bisques, 290; safety Alert, 292; Cold Soups, 292-293






appropriate resource(s)) TR: Multiple Choice, (3-5) 145, (8-10) 146;

True/False, (11, 12, 14, 16-20) 146; Short Answer, (22, 23) 146, (24, 25) 147; Essay, (28) 147


N.03 Prepare green leafy vegetables from fresh, frozen, and canned states


SE: Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Spinach, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipe (22.1) 730, (22.46) 769; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744; Preparing Salad Greens, 874-876; Procedure for Making Tossed Salads, (1,-2) 883

TR: Answers to Questions for Discussion, (4, 6, 7) 69; Learning Activity – Acid/Alkali Reaction, 70; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (7) 170; True/False (23) 171, (26) 180; Essay (29) 180; Supplementary Materials- Transparency Masters, (22.1) 71

N.04 Prepare flower, bud, and stem vegetables from fresh, frozen, and canned states


SE: Procedure for Cutting Broccoli Spears, 701; Procedure for Cutting Cauliflower Florets, 702; Procedure for Preparing Fresh Artichokes, 721; Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Cauliflower, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipe (22.1) 730, (22.7) 740, (22.8) 741, (22.8) 741; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744

TR: Answers to Questions for Discussion, (4, 6, 7) 69; Learning Activity – Acid/Alkali Reaction, 70; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (4, 7) 170; True/False (23) 171 Supplementary Materials- Transparency Masters, (22.1) 71






appropriate resource(s)) N.05 Prepare bulb, tuber, root, and fruit vegetables from fresh, frozen and canned states


SE: Procedure for Cutting Peppers Julienne, 705; Procedure for Coring Jalapenos, 706; Procedure for Roasting Peppers, 707; Procedure for Preparing Tomato Concasse, 708; Procedure for Cleaning Leeks, 715; Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Carrots, rutabagas, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipes (22.1) 730, (22.2) 731, (22.9) 743, (23.1) 778, (23.2) 779, (23.3) 780, (23.4) 781, (23.5) 782; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744, (1-3) 802; Table 23.2 Comparison of Mealy and Waxy Potatoes, 776; Applying Various Cooking Methods, 777, 778, 779, 780, 782; Safety Alert, 777

TR: Answers to Questions for Discussion, (4, 6, 7) 69, (1-3) 73; Learning Activity – Acid/Alkali Reaction, 70, Cooking Potatoes, 75; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (7) 170, (2, 3 7) 173, (10) 174; True/False (23) 171; Supplementary Materials- Transparency Masters, (22.1) 71

N.06 Prepare seed vegetables from fresh, frozen, and canned states


SE: Procedure for Cutting Kernels Off Ears of Corn, 716; Procedure for Soaking Dried Beans 717; Frozen Vegetables, 726; Procedure for Cooking Dried Beans, 737; Recipe (22.6) 738, (22.15) 748, (22.26) 755, (22.30, 22.31) 758; Microwaving, 742; Pureeing, 742-742


N.07 Prepare dried vegetables following established procedures


SE: Procedure for Soaking Dried Beans 717; Procedure for Cooking Dried Beans, 737; Recipe (22.6) 738, (22.15) 748, (22.41) 765; Pureeing, 742-742







appropriate resource(s)) N.08 Prepare pastas and rice following established procedures


SE: Table 23.2 Guidelines for Cooking Rice, 786; Safety Alert, 786; Applying Various Cooking Methods, 789; Procedure for Simmering Grains, 789; (Recipe (23.6) 790, (23.7) 791, (23.8) 792; Pilaf Method, 972; Procedure for Preparing Grains by the Pilaf Method, 792; Risotto Method, 790; Procedure for Preparing Grains by the Risotto Method, 790; Preparing Fresh Pasta, 796; Recipe (23.9) 797, (23.10) 803. (23.45) 828-829, (23.46) 829, (23.47, 23.48) 830; Procedure for Rolling and Cutting Pasta Dough, 798; Filling Pasta, 799; Procedure for Preparing Ravioli, 799; Cooking Method, 799-801; Questions for Discussion, (6-8) 802

TR: Answers to Questions for Discussion, (6-8) 74; Learning Activity-Fresh Versus Dried Pasta, 75; Multiple Choice (6) 173, (8, 9) 174; True/False (15-21) 174; Short Answer (25-27) 175; Essay, (30) 175

N.09 Prepare sauces for vegetables The foundation of this objective is found on pages:

SE: Tarragon Aioli, 746, Honey Cardamom Butter, 747; Recipe (22.33-1) 760; Soy Dipping Sauce, (22.44) 768; Procedure for Preparing Roux, 232; Incorporating Roux into a Liquid, 232; Guidelines for Using Roux, 232; Table 11.2 Proportions of Roux to Liquid, 233; Incorporating Cornstarch, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Finishing Techniques, 235; Recipe, (11.7), 237, (11.9) 239, (11.13) 243, (11.14) 245, (11.15) 246, (11.16) 248, (11.17) 251, (11.19) 253, (11.20) 254, Safety Alert-Handling Emulsified Sauces, 244; Rescuing a Broken Hollandaise, 244; Procedure for Preparing Beurre Blanc or Beurre Rouge, 247; Beurre Blanc-Variations, 248; Compound Butters, 248-249; Contemporary Sauces, 251; Procedure for Preparing Vegetable Juice Sauces, 253; Broth, 253; Procedure for Preparing Flavored Oil, 254; Table 11.5 Using Sauces, 255; Table 11.6 Troubleshooting Chart for Sauces, 256; Questions for Discussion, (7-9) 257

TR: Answers to Questions for Discussion, (7-9) 37; Multiple Choice, (4) 142; True/False, (16-18) 143; Short Answer (28, 29) 144






appropriate resource(s)) N.10 Properly care for and store vegetables The foundation of this objective is found on

pages:

SE: Storing, 725, 777, 874; Questions for Discussion, (3) 744, (1) 888

TR: Answers to Questions for Discussion, (3) 69, (1) 79; Multiple Choice (2) 170; True/False (12) 174, (24) 180; Short Answer (22) 174; Essay, (24) 175


O.01 Use FIFO (First in–First out) method of inventory rotation (food and non-food items_










DUTY P: Perform Special Dietary Functions













Learning Activity-Recipe Substitution Project, 10; Multiple Choice (6) 121 (10) 122; Short Answer (24) 123; Essay (29, 30) 123





P.04 Portion food for specific dietary needs The foundation of this objective is found on pages:



P.05 Puree fruits, vegetables, and meats The foundation of this objective is found on pages:


P.06 Strain liquids The foundation of this objective is found on pages:

SE: Straining, 235; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing Broths (5) 279; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, (4) 285;


SE: Pureed Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Pureeing, 742-743; Recipe (22.9) 743; Juicing, 940-941











appropriate resource(s)) TR: Multiple Choice (4) 118


SE: Knowledge, 14














B.05 Complete correspondence, reports, forms, and notes





B.07 Be able to interpret work related documents, charts, computer print outs, and other visual displays














appropriate resource(s)) C.02 Effectively plan and organize job duties and assignments















SE: Pride, 15



SE: Dedication, 15



SE: Dedication, 15



SE: Dedication, 15


D.01 Exhibit teamwork cooperation with employees, supervisors, and courtesy with managers, customer, suppliers, and others





D.04 Orient newly hired personnel SE: The foundation of this objective is found on pages:







appropriate resource(s)) D.05 Determine and recognize different customer types and meet the special needs of each type including: individuals, groups, associations, corporations, leisure tour groups, weddings and reunions







-Hair Restraint




F.02 Clean and sanitize all fool contact surfaces following established procedures






SE: Dish and Equipment Cleanliness, 31-32; Dishwashers, 95



SE: Dish and Equipment Cleanliness, 31-33; Dishwashers, 95


F.05














6, (2) 43;; Learning Activities, 7; Supplementary Materials-Transparency Masters, (2.2-2.4) 7; Multiple Choice (2-7) 118, (8-10) 119; True/False (11-20) 119; Short Answer (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7















appropriate resource(s)) F.08 Report indications of insects and pests The foundation of this objective is found on

pages:






-Recycle















TR: Essay, (29) 129

















appropriate resource(s)) G.04 Understand and follow established basic first aid techniques and procedures for:

-cuts

-burns

-choking

-CPR



TR:














I.04 Receive and inspect food items and kitchen supplies using invoices, purchase orders, etc.









appropriate resource(s)) I.05 Store perishable and non-perishable supplies















pages:

SE: Paring Knife, 81; Oyster and Clam Knives, 82; Volume Measures, 83; Ladles, 83; Portion Scoops, 83; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Strainers and Sieves, 87; Woks, 87; Hotel Pans, 87; Chinois and China Cap, 88; Skimmer and Spider, 88; Cheesecloth, 88; Food Mill, 88; Flour Sifter, 88; Processing Equipment, 89; Slicer, 89; Immersion Blender, 90; Mixer, 90; Griddles, 91; Convection oven, 92; Wood-Burning Ovens, 92; Broilers and Grills 93; Tilting Skillets, 93; Steam Kettles, 93; Steamers, 94; Buffet Equipment, 95; Safety Equipment, 95-96; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106;










-Dust furnishings



-Vacuum carpet







appropriate resource(s)) DUTY J: Perform Basic Food Production Duties

J.02 Use hand tools

-Identify

-Maintain












-Identify

-Maintain










pages:




















J.13 Follow daily dishwashing machine maintenance schedule









J.15 Polish silver






TR: Essay (29) 139










SE: Cast Iron, 85

J.34 Properly store fat for deep frying The foundation of this objective is found on pages:

SE: Fats for Deep Frying, 208 (1, 6) 208






appropriate resource(s)) J.38 Stir soups and sauces The foundation of this objective is found on

pages:




SE: Straining, 235; Recipe (11.7-5) 237, (11.8-4) 238, (11.9-6) 239, (11-10-4) 240, (11.11-6) 241, (11.12-3) 241, (11.14-2, 7) 245, (11.16-3) 248, (12.1-4) 280, (12.3-7) 284; Procedure for Preparing Beurre Blanc (4) 247; Procedure for Preparing Pan Gravy (9) 249; Procedure for Preparing Coulis, (4) 250; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing broths (5) 279; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, (4) 285; Procedure for Preparing cream Soups, (6) 286; Procedure for Preparing Bisques, (6, 7) 290

TR: Essay, (28) 147







pages:









K.01 Set up and service salad bar

K.19 Break down salad stations








appropriate resource(s)) TR: True/False (19) 185; Short Answer (24) 185

K.23 Prepare sandwich condiments The foundation of this objective is found on pages:

SE: Condiments, 142-143; Questions for Discussion, (5) 158; Hot open-face sandwich, 963; Presenting and Garnishing Sandwiches, 967; Recipe (27.3-3) 971



O.01 Use FIFO (First in–First out) method of inventory rotation (food and non-food items)





















SE: Knowledge, 14







appropriate resource(s)) DUTY B: Use Communication and Research Skills


B.02 Listen attentively to directions, assignments and information from customers, supervisors, or managers















B.08 Use the telephone correctly and courteously



B.11 Review trade journals to keep current


C.01 Use good work habits such as punctuality, orderliness, and patience









appropriate resource(s)) C.02 Effectively plan and schedule work tasks and assignments




C.03 Schedule workers and make job assignments








SE: Dedication, 15

C.08 Convey a positive image of self and the firm





SE: Dedication, 15





C.12 Maintain necessary endurance, forbearance, and persistence in order to accomplish goals and objectives


SE: Dedication, 15



















D.05 Explain that success or failure depends no only on technical proficiency but also on the quality of interpersonal relationships







SE: Dedication, 15

D.09 Hire Personnel



D.11 Coach and counsel employees The foundation of this objective is found on pages:

SE: The executive chef, 12; Knowledge, 13


D.12 Implement progressive discipline as needed

D.13 Dismiss personnel


D.15 Accept constructive criticism




D.17 Manage difficult customers The foundation of this objective is found on pages:







appropriate resource(s)) D.18 Approach a customer The foundation of this objective is found on

pages:


D.19 Determine the customer’s needs and wants The foundation of this objective is found on pages:









-New services

-Management changes




TR: Learning Activities, Food Nutrition Trend Report, 11; Questions for Discussion, (1,3,5) 77











-Control hair













appropriate resource(s)) F.03 Clean/sanitize any kitchen implement properly using a three (3) compartment sink and cleaning/sanitizing compounds


SE: Dish and Equipment Cleanliness, 31-32; Figure (2.5) 31


F.04 Clean/sanitize dishes, silver, crystal, and implements



TR: Supplementary Materials: Transparency Masters (2.3) 7


SE: Table 2.1 Characteristics of Bacterial Illnesses-Prevention, 22; Preventing Bacterial Intoxications and Infections, 22-28; Cross Contamination, 28-33; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30; Dish and Equipment Cleanliness, 31-33; Safety Alert, 32; HACCP Procedures, 33-34; Table 2.3 HACCP Analysis, 34; Questions for Discussion, (2-5) 37, (2) 494; Sanitation and Cross-Contamination, 466

TR: Answers to Questions for Discussion, (2-5) 6, (2) 43; ; Learning Activities, 7; Multiple Choice (2-5, 7) 118, (9) 119; True/False (11, 12, 16, 17) 119; Short Answer (22) 119 Essay (26, 27) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7

F.06 Control any sources of bacteria, viruses, or toxins









appropriate resource(s)) F.07 Prevent mold formation/food contamination The foundation of this objective is found on

pages:

SE: Molds, 27


F.08 Eliminate food spoilage

SE: Preventing Bacterial Intoxications and Infections, 22-27; The Temperature Danger Zone, 23; Potentially Hazardous Foods, 24; Table 2.2 Recommended Internal Cooking Temperatures, 24; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Handwashing, 30; Dish and Equipment Cleanliness, 31-32; Pest Management, 32-33; Safety Alert, 32; HACCP Systems, 33-34; Questions for Discussion, (2-5) 37, (2) 494; Storing, 74; Storage Containers, 90-91; Storing Herbs and Spices, 137; Dairy-Storage, 168, 169; Store the Stock Properly, 222; Temperatures, 297; Storing Meats, 324; Questions for Discussion, (2, 4) 347; Storing Poultry, 465-466; Sanitation and Cross-Contamination, 466; Questions for Discussion, (2) 494; Storing Game, 541; Storing Fish and Shellfish, 576; Eggs-Storage, 659; Sanitation, 660; Vegetables-Storing, 725; Purchasing and Storing Preserved Vegetables, 725-726; Questions for Discussion, (2, 3) 744;


TR: Answers to Questions for Discussion, (2-5) 6, (2, 4) 43, (2) 56, (2, 3) 69, (2) 83; Learning Activities, 7; Supplementary Materials-Transparency Masters, (2.2-2.4) 7; Multiple Choice (2-7) 118, (8-10) 119; True/False (11-20) 119, (26) 134, (16, 25) 136, (19) 149, (23) 160, (18) 168, (22) 171, (12) 174, (24) 179, (1) 181, (20) 182; Short Answer (21-24) 119, (25) 120, (27) 147, (37) 166, (22) 168;

Essay (26, 27, 30) 120, (30) 175; Supplementary Materials- Transparency Masters, (2.2, 2.3, 2.4) 7

F.09 Use approved suppliers






appropriate resource(s)) F.10 Prevent access of vermin The foundation of this objective is found on

pages:












F.13 Implement routine extermination procedures

-Use established pest control procedures









appropriate resource(s)) F.09 Clean up spills and/or broken dishes The foundation of this objective is found on

pages:



-Recycle















TR: Essay, (29) 129













-cuts

-burns

-choking

-CPR








appropriate resource(s)) G.05 Understand and identify emergency procedures






SE: Fire Safety, 36; Ventilation Systems, 96




G.09 Use proper blood-borne pathogen procedures





H.01 Determine par levels for purchasing The foundation of this objective is found on pages:


H.02 Develop standardized recipes The foundation of this objective is found on pages:

SE: Standardized Recipes, 65


H.03 Cost-out items using current food costs and standardized recipes


SE: Calculating Unit Costs and Recipe Costs, 70-73; Figure (4.1), 72, (4.2) 73; Questions for Discussion, (3, 5) 75

TR: Answers to Questions for Discussion, (3, 5) 13; Supplementary Materials- Transparency Masters, (4.2) 14; Multiple Choice (4) 124; Short Answer (23-25) 126

H.04 Mark-up formulas to determine menu or selling prices


SE: Selling Price, 71-73

H.05 Formulate employee rules and regulations

H.06 Develop marketing/promotional concepts TR: Learning Activity-Marketing Game, 60

H.07 Evaluate sales reports

H.08 Develop policies regarding guest and company security

H.09 Implement and enforce local, state, and federal regulations regarding licensing, ownership laws, and record requirements






appropriate resource(s)) H.10 Follow established procedures regarding theft and pilferage


I.01 Plan menus using food availability records, diet and nutritional needs, budget restraints, and client type to provide an appropriate variety of food items




I.02 Order food items and kitchen supplies from outside vendors











appropriate resource(s)) I.04 Receive incoming food items and kitchen supplies using invoices, purchase orders, etc.




I.05 Store perishable supplies The foundation of this objective is found on pages:

SE: Storage Containers, 90-91; Storing Herbs and Spices, 137; Dairy-Storage, 168, 169; Store the Stock Properly, 222; Temperatures, 297; Storing Meats, 324; Questions for Discussion, (4) 347; Storing Poultry, 465-466; Questions for Discussion, (2) 494; Storing Game, 541; Storing Fish and Shellfish, 576; Eggs-Storage, 659; Sanitation, 660; Vegetables-Storing, 725; Purchasing and Storing Preserved Vegetables, 725-726; Questions for Discussion, (2, 3) 744;





I.06 Store non-perishable supplies The foundation of this objective is found on pages:

SE: Food Service Chemicals, 28; Safety Alert, 96

I.07 Issue supplies using appropriate forms to maintain the inventory records of the operation


SE: Issuing, 74

I.08 Manage training of workers The foundation of this objective is found on pages:







appropriate resource(s)) I.09 Orient/train newly hired personnel The foundation of this objective is found on

pages:


I.10 Give directions to employees The foundation of this objective is found on pages:



I.12 Schedule work assignments and side work schedules






I.14 Supervise the cash register/sales terminal operation using guest check and necessary equipment to complete the sales transaction

I.15 Authorize complaint adjustments

I.16 Implement front-of-the house appeal policies

I.17 Implement guest and company security policies






appropriate resource(s)) I.18 Respond to questions associated with service and menus





-Dust furnishings



-Vacuum carpet


DUTY J: Perform Service/Wait Functions


-Reservation lists

-Waiting lists

-Seating charts




J.05 Supply the food service station using all necessary tools, equipment, and food supplies to ensure service area readiness

TR: Learning Activity-Stocking the Work Station Relay, 17



-Dust furnishings



-Vacuum carpet



-Provide condiments






appropriate resource(s)) J.07 Greet/seat guests using all courtesies, menus, and seating charts necessary to provide for the guest’s comfort

-ADA requirements

-VIP procedures


SE: dining room manager, 12



-Use guest check

-Explain menu items







SE: Grinding Coffee, 678; Brewing Coffee, 678-679; Brewing Tea, 684


J.11 Serve beverages




J.12 Load a food and/or beverage tray

-Use proper technique

-Use proper food items

-Use proper tools/equipment

J.13 Carry a loaded food and/or beverage tray

J.14 Serve the meal The foundation of this objective is found on pages:

SE: Butler Service, 1039; Buffet Service, 1039; Serving Foods, 1327





-Credit card

-Personal check

-Cash

-Traveler’s check


J.19 Clear the table to maintain rapid guest turnover and an appropriate environment








appropriate resource(s)) J.22 Prepare counter service area


J.24 Arrange garnishes on food items The foundation of this objective is found on pages:

SE: Recipe (12.12-6) 299, (12-18-8) 306, (12.19-7) 307, (12.22-5) 309, (12.23-5) 310, (12.24-6) 311, (12.26-6) 313, (12.27-5) 314, (12.30-6) 316, (12.31-4, 12.32-4) 317, (25.4-6) 884, (25.8-3) 889, (36.1) 1305


J.25 Serve foods using portion control devices to control amounts of food served



TR: Short Answer (26) 131, (29) 126

J.26 Replenish food in service areas The foundation of this objective is found on pages:

SE: Replenishing Foods, 1327



J.28 Coordinate auxiliary services including: floral arrangements, music, special decorations, special sound and lighting systems, entertainment, and other outside vendors


SE: Figure 37.1 Décor-Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1316, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1320; Questions for Discussion, (7) 1328


J.29 Interpret an event order









appropriate resource(s)) J.30 Set-up event rooms The foundation of this objective is found on

pages:

SE: Figure 37.1 Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1317, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1321; Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324; Questions for Discussion, (5-7) 1328

TR: Answers to Questions for Discussion, (5-7) 113; Chapter 36- Multiple Choice (2-6, 8) 211; Short Answer (17-19) 212; Short Answer (20) 212

J.31 Supervise clean-up of an event

J.32 Use appropriate presentation of foods and beverages for catered functions


SE: Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324; Questions for Discussion, (7) 1328

TR: Multiple Choice (9, 10) 212; True/False (13) 212; Short Answer (17, 18) 212

J.33 Perform different service styles

-American

-French

-Russian

-Oriental


SE: The Dining Room, 12; Serving Food, 1327; Glossary- American service, 1343, French service, 1353, Russian service, 1363

TR: Short Answer (20-22) 116


K.01 Perform opening duties

-obtain bank drawer

-verify appropriate change

-obtain guest check supply

-obtain credit card voucher supply


K.03 Operate cash register


K.05 Make change


K.07 Handle approved over rings, paid outs, and promotional meals

K.08 Balance cash drawer


K.10 Sell items at the counter

K.11 Prepare a cash bank drop






appropriate resource(s)) DUTY A: Apply Human Relations Skills











SE: Knowledge, 14
























appropriate resource(s)) B.08 Use the telephone correctly and courteously




C.01 Demonstrate good work habits such as punctuality, orderliness, and patience




C.02 Effectively plan and schedule work tasks and assignments











SE: Dedication, 15

C.08 Convey a positive image of self and the firm






SE: Dedication, 15







appropriate resource(s)) C.12 Maintain necessary endurance, forbearance, and persistence in order to accomplish goals and objectives


SE: Dedication, 15




















SE: Dedication, 15




D.15 Accept constructive criticism




D.18 Approach a customer The foundation of this objective is found on pages:







appropriate resource(s)) D.19 Determine the customer’s needs and wants The foundation of this objective is found on

pages:






-Control hair








F.03 Clean and sanitize any kitchen implement properly using a three (3) compartment sink and cleaning/sanitizing compounds


SE: Dish and Equipment Cleanliness, 31-32; Figure (2.5) 31



SE: Table 2.1 Characteristics of Bacterial Illnesses-Prevention, 22; Preventing Bacterial Intoxications and Infections, 22-28; Cross Contamination, 28-33; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30; Dish and Equipment Cleanliness, 31-33; Safety Alert, 32; HACCP Procedures, 33-34; Table 2.3 HACCP Analysis, 34; Questions for Discussion, (2-5) 37, (2) 494; Sanitation and Cross-Contamination, 466

TR: Answers to Questions for Discussion, (2-5) 6, (2) 43; Learning Activities, 7; Multiple Choice (2-5, 7) 118, (9) 119; True/False (11, 12, 16, 17) 119; Short Answer (22) 119 Essay (26, 27) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7






appropriate resource(s)) F.06 Control any sources of bacteria, viruses, or toxins




F.07 Prevent mold formation/food contamination The foundation of this objective is found on pages:

SE: Molds, 27







appropriate resource(s)) F.08 Eliminate food spoilage SE: Preventing Bacterial Intoxications and

Infections, 22-27; The Temperature Danger Zone, 23; Potentially Hazardous Foods, 24; Table 2.2 Recommended Internal Cooking Temperatures, 24; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Handwashing, 30; Dish and Equipment Cleanliness, 31-32; Pest Management, 32-33; Safety Alert, 32; HACCP Systems, 33-34; Questions for Discussion, (2-5) 37, (2) 494; Storing, 74; Storage Containers, 90-91; Storing Herbs and Spices, 137; Dairy-Storage, 168, 169; Store the Stock Properly, 222; Temperatures, 297; Storing Meats, 324; Questions for Discussion, (2, 4) 347; Storing Poultry, 465-466; Sanitation and Cross-Contamination, 466; Questions for Discussion, (2) 494; Storing Game, 541; Storing Fish and Shellfish, 576; Eggs-Storage, 659; Sanitation, 660; Vegetables-Storing, 725; Purchasing and Storing Preserved Vegetables, 725-726; Questions for Discussion, (2, 3) 744;


TR: Answers to Questions for Discussion, (2-5) 6, (2, 4) 43, (2) 56, (2, 3) 69, (2) 83; Learning Activities, 7; Supplementary Materials-Transparency Masters, (2.2-2.4) 7; Multiple Choice (2-7) 118, (8-10) 119; True/False (11-20) 119, (26) 134, (16, 25) 136, (19) 149, (23) 160, (18) 168, (22) 171, (12) 174, (24) 179, (1) 181, (20) 182; Short Answer (21-24) 119, (25) 120, (27) 147, (37) 166, (22) 168;

Essay (26, 27, 30) 120, (30) 175; Supplementary Materials- Transparency Masters, (2.2, 2.3, 2.4) 7









appropriate resource(s)) F.11 Properly store food items The foundation of this objective is found on

pages:












-Recycle










appropriate resource(s)) F.12 Inspect work area The foundation of this objective is found on

pages:







TR: Essay, (29) 129












TR:


-cuts

-burns

-choking

-CPR



















appropriate resource(s)) G.09 Use proper blood-borne pathogen procedures





H.10 Follow established procedures regarding theft and pilferage




I.05 Store perishable supplies The foundation of this objective is found on pages:

SE: Storage Containers, 90-91; Storing Herbs and Spices, 137; Dairy-Storage, 168, 169; Store the Stock Properly, 222; Temperatures, 297; Storing Meats, 324; Questions for Discussion, (4) 347; Storing Poultry, 465-466; Questions for Discussion, (2) 494; Storing Game, 541; Storing Fish and Shellfish, 576; Eggs-Storage, 659; Sanitation, 660; Vegetables-Storing, 725; Purchasing and Storing Preserved Vegetables, 725-726; Questions for Discussion, (2, 3) 744;










appropriate resource(s)) I.06 Store non-perishable supplies The foundation of this objective is found on

pages:

SE: Food Service Chemicals, 28; Safety Alert, 96

I.09 Orient/train newly hired personnel The foundation of this objective is found on pages:







I.18 Respond to questions associated with service and menus





-Dust furnishings



-Vacuum carpet







appropriate resource(s)) DUTY J: Perform Service/Wait Functions


-Reservation lists

-Seating charts




J.05 Supply the food service station using all necessary tools, equipment, and food supplies to ensure service area readiness

TR: Learning Activity-Stocking the Work Station Relay, 17



-Dust furnishings



-Vacuum carpet



-Provide condiments

J.07 Greet/seat guests using all courtesies, menus, and seating charts necessary to provide for the guest’s comfort

-ADA requirements

-VIP procedures


SE: Dining room manager, 12



-Use guest check

-Explain menu items







SE: Grinding Coffee, 678; Brewing Coffee, 678-679; Brewing Tea, 684







appropriate resource(s)) J.11 Serve beverages




J.12 Load a food and/or beverage tray

-Use proper technique

-Use proper food items

-Use proper tools/equipment

J.13 Carry a loaded food and/or beverage tray

J.14 Serve the meal


SE: Butler Service, 1039; Buffet Service, 1039; Serving Foods, 1327





-Credit card

-Personal check

-Cash

-Traveler’s check


J.19 Clear the table to maintain rapid guest turnover and an appropriate environment



J.22 Prepare counter service area


J.24 Arrange garnishes on food items The foundation of this objective is found on pages:

SE: Recipe (12.12-6) 299, (12-18-8) 306, (12.19-7) 307, (12.22-5) 309, (12.23-5) 310, (12.24-6) 311, (12.26-6) 313, (12.27-5) 314, (12.30-6) 316, (12.31-4, 12.32-4) 317, (25.4-6) 884, (25.8-3) 889, (36.1) 1305


J.25 Serve food using portion control devices to control amounts of food served








appropriate resource(s)) TR: Short Answer (26) 131, (29) 126

J.26 Replenish food in service areas The foundation of this objective is found on pages:

SE: Replenishing Foods, 1327



J.28 Coordinate auxiliary services including: floral arrangements, music, special decorations, special sound and lighting systems, entertainment, and other outside vendors


SE: Figure 37.1 Décor-Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1316, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1320; Questions for Discussion, (7) 1328


J.29 Interpret an event order The foundation of this objective is found on pages:



J.30 Set-up event rooms The foundation of this objective is found on pages:

SE: Figure 37.1 Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1317, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1321; Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324; Questions for Discussion, (5-7) 1328

TR: Answers to Questions for Discussion, (5-7) 113; Chapter 36- Multiple Choice (2-6, 8) 211; Short Answer (17-19) 212; Short Answer (20) 212

J.31 Supervise clean-up of an event

J.32 Use appropriate presentation of foods and beverages for catered functions


SE: Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324; Questions for Discussion, (7) 1328

TR: Multiple Choice (9, 10) 212; True/False (13) 212; Short Answer (17, 18) 212






appropriate resource(s)) J.33 Perform different service styles

-American

-French

-Russian

-Oriental


SE: The Dining Room, 12; Serving Food, 1327; Glossary- American service, 1343, French service, 1353, Russian service, 1363

TR: Short Answer (20-22) 116




K.05 Make change

