Introduction to Culinary Arts, CIA, 1st Edition 2007

Transcription

1 Grades 9-12 Prentice Hall Introduction to Culinary Arts, CIA, 1st Edition 2007 C O R R E L A T E D T O Mississippi Family and Consumer Sciences standards for Culinary & Related Foods Tchnology I

2 b. Review program policies in the classroom and the laboratory. Culinary and Related Foods Technology I Unit 1: Introduction (10 hours) Competencies and Suggested Objectives 1. Identify school and program policies and procedures a. Discuss the school handbook and all safety procedures for classroom and building levels SE: Fire Safety, 39-46; 2.1 Assessment, (1-6) 46; Accidents and Injuries, 47-57; 2.2 Assessment, (1-3) 63 TE: Class Discussion, 20; Answers to Assessment, (1-6) 21; Answers to Section Test 2.1 (1-14) 21; Answers to 2.2 Assessment, (1-3) 23; Answers to Section Test 2.2 Accidents and Injuries, (1-8) 23; Section Test 2.1 Fire Safety, (1-14) ; Section Test 2.2 Accidents and Injuries, (1-7) 202, (8) 203 TR: Student's Lab Resources and Study Guide- Study Guide 2.1, 2.2 SE: Chapter 1.1 Assessment, 20; Chapter 1.2 Assessment; The Seven Steps of HAACP, 32-35; Chapter 1.3 Assessment, 35; Chapter 1 Review and Assessment, 36; Lab Activity: Project 1, 37; Lab Activity: Project 2, Identify career and leadership opportunities in the culinary industry a. Investigate career opportunities in the SE: Introduction-Culinary Careers, xvi-xx; culinary industry to include communication Garde Manger, ; 10.1 Assessment, writers, food stylists, marketers, research (1) 280; Types of Cold Food Presentation, and development, food science, sales, 308; Chapter 10 Review and Assessment, dietitians, food production, food (12) 320; Figure (20-1) 644, (20-2) 645; processing, accounting, entrepreneurs, Vocabulary, 643; Front-of the-house Brigade, trainers, and grocery store and deli ; Back-of-the-House Brigade, 645- managers 646; 20.1 Assessment, (1) 651; Test Kitchen, 651; Cultural Diversity, 662; Chapter 20 Review and Assessment, (1-4, 11, 14) 676; Lab Activity-Project 20 Restaurant Role Play, 677; Chapter 20 Test Practice, (1-4) 677 1

3 Identify occupations in the food service and hospitality industry. b. Investigate the occupational outlook and salaries for culinary careers according to current and future trends TE: Teach/Review-Vocabulary Reinforcement, 162; Culinary Practice-Group Project, 162; Class Discussion, 162; Figure Discussion (20-1, 20-2) 162; Answers to 20.1 Assessment, (1) 163; Answers to Section Test 20.1 Restaurant Personnel, (1-25) 163; Answers to Chapter 20 Review and Assessment (1-4, 11, 14) 171; Section Test 20.1 Restaurant Personnel, (1-17) 297, (18-25) 298; Culinary Resources-Trade Associations, TR: Student s Lab Resources and Study Guide- Culinary Crossword 20.1 SE: Career Profile-Salary Ranges, xv, xvii, xviii, xix, xx; Restaurant Industry Overview, xxii TE: Culinary Resources-Trade Associations, c. Discuss the difference between school and workplace environments SE: Workstations and Work Lines, 67-70; 3.1 Assessment (1, 4) 72; Test Kitchen, 72; Chapter 3 Review and Assessment (1, 11) 98; Courtesy and Professionalism, 207; Front-of the-house Brigade, ; Back-of-the- House Brigade, ; Handling Customer Complaints, ; Handling Problems, ; Lab Activity-Project 20: Restaurant Role Play, 677 TE: Answers to Section Test 3.1 Work Flow in the Kitchen, (1-6) 27; Answers to Section Test 3.1 Work Flow in the Kitchen, (1-6) 27; Answers to Chapter 3 Review and Assessment (1, 11) 34; Section Test 3.1 Work Flow in the Kitchen, (1-6) 205; Class Discussion, 169; Culinary Practice-Lab Activity Project 20: Restaurant Role Play TR: Student s Lab Resources and Study Guide- Lab Activity-Project 20: Restaurant Role Play 2

4 d. Explore leadership opportunities available from student youth and industry organizations. SE: Culinary Education and Training- Professional Development, xxi TE: Culinary Resources-Culinary Educational Organizations, ; Trade Associations, ; Extension 1- Learning About the FCCLA, ; Extension 2 The FCCLA Planning Process, ; Extension 3 Learning About SkillsUSA, ; Extension 4 The SkillsUSA Professional Development Program, ; Extension 13 Leadership Skills, ; Answer Keys- Extension 1, 371, Extension 2, , Extension 3, , Extension 4, , Extension 12, Describe the importance of service to the culinary industry a. Explore the elements of excellent service to include anticipating the customer s needs SE: Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (20-11) 663, (20-12) 665, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673; Using a Reservation Policy, 648; Chef s Tip, 648, 655; Using a No-Reservation Policy, 649; 20.1 Assessment, (4, 6) 651; Serving Guests, ; 20.3 Assessment, (2, 3, 5-7) 668; Test Kitchen, 668; Vocabulary 669; Handling Customer Complaints, ; Handling Problems, ; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Lab Activity- Project 20: Restaurant Role Play, 677 3

5 TE: Figure Discussion, (20-5) 162, (20.7) 164; Answers to 20.1 Assessment, (4, 6) 162; Answers to Section Test 20.1 Restaurant Personnel, (27) 163; Answers to 20.3 Assessment, (2, 3, 5-7) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Class Discussion, 169; Teach/Review- Vocabulary Reinforcement, 169; Culinary Practice-Group Project, 169, Lab Activity, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment, (8, 16, 17) 171; Section Test 20.1 Restaurant Personnel, (27) 298; Section Test 20.3 Serving the Meal, (22-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304 TR: Student s Lab Resources and Study Guide- Culinary Crossword 20.4, Study Guide, 20.4, Lab Activity-Project 20: Restaurant Role Play b. Explore the elements of excellent service from the standpoint of the customer ; PowerPoint Slide Show 20.4 SE: Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (20-11) 663, (20-12) 665, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673; Using a Reservation Policy, 648; Chef s Tip, 648, 655; Using a No-Reservation Policy, 649; 20.1 Assessment, (4, 6) 651; Serving Guests, ; 20.3 Assessment, (2, 3, 5-7) 668; Test Kitchen, 668; Vocabulary 669; Handling Customer Complaints, ; Handling Problems, ; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Lab Activity- Project 20: Restaurant Role Play, 677; Customers Reaction, 737 4

6 TE: Figure Discussion, (20-5) 162, (20.7) 164; Answers to 20.1 Assessment, (4, 6) 162; Answers to Section Test 20.1 Restaurant Personnel, (27) 163; Answers to 20.3 Assessment, (2, 3, 5-7) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Class Discussion, 169; Teach/Review- Vocabulary Reinforcement, 169; Culinary Practice-Group Project, 169, Lab Activity, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment, (8, 16, 17) 171; Section Test 20.1 Restaurant Personnel, (27) 298; Section Test 20.3 Serving the Meal, (22-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304 TR: Student s Lab Resources and Study Guide- Culinary Crossword 20.4, Study Guide, 20.4, Lab Activity-Project 20: Restaurant Role Play ; PowerPoint Slide Show 20.4 c. Investigate the importance of positive attitudes and work ethics SE: Communication, 72; Problem-Solving Strategies, 200; Vocabulary, 203; Communicating Effectively, ; Figure (7.6) 204, (7.7) 206, (20-3, 20-4) 647, (20-5) 650; Receiving and Giving Criticism, ; Effective Criticism, 205; Using Feedback Effectively, ; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Working the Front Door, 647; Greeting Guests, 650; Serving Food; 666; Parting Company, 667; Vocabulary, 669; Handling Customer Complaints, ; Handling Problems, ; 20.4 Assessment, (6) 675; Chapter 20 Review and Assessment, (16, 17) 676; Lab Activity- Project 20: Restaurant Role Play, 677; Communicating, 750 5

7 d. List the qualities of successful foodservice employees TE: Teach/Review-Vocabulary Reinforcement, 62; Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, (1-12) 63; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Class Discussion, 169; Culinary Practice- Project 20: Restaurant Role Play, 67; Answers to 20.4 Assessment, (6) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment, (16, 17) 171; Section Test 7.2 Learning to Work Together, (1-7) 231, (8-12) 232; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304; Extension 12-Character Development, ; Extension 13-Leadership Skills, ; Extension 14-Conflict Resolution, Cooperation and Teamwork, ; Answer Keys, TR: Student's Lab Resources and Study Guide- Study Guide 7.2, 20.4, Culinary Crossword, 7.2, 20.4 ; PowerPoint Slide Show- Slide Show 7.2, 20.4 SE: Communication, 72; Problem-Solving Strategies, 200; Vocabulary, 203; Communicating Effectively, ; Figure (7.6) 204, (7.7) 206; Receiving and Giving Criticism, ; Effective Criticism, 205; Using Feedback Effectively, ; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650; Greeting Guests, 650; Serving Food; 666; Parting Company, 667; Handling Customer Complaints, ; Handling Problems, ; 20.4 Assessment, (1-7) 675; Chapter 20 Review and Assessment, (16, 17) 676; Lab Activity-Project 20: Restaurant Role Play, 677; Communicating, 750 6

8 e. Develop a list of workplace guidelines to include attendance, teamwork, promptness, dependability, asking questions, fairness, honesty, and positive attitude. TE: Class Discussion, 62, 169; Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, 1-7) 171; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Culinary Practice- Group Project, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Section Test 7.2 Learning to Work Together, (1-7) 231, (8-12) 232; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304; Extension 11-Creative and Critical Thinking, ; Extension 12-Character Development, ; Extension 13-Leadership Skills, ; Extension 14-Conflict Resolution, Cooperation and Teamwork, ; Answer Keys, TR: Student's Lab Resources and Study Guide- Study Guide 7.2, 20.4, Culinary Crossword, 7.2, 20.4 ; PowerPoint Slide Show- Slide Show 7.2, 20.4 SE: Communication, 72; Problem-Solving Strategies, 200; Vocabulary, 203; Communicating Effectively, ; Figure (7.6) 204, (7.7) 206; Receiving and Giving Criticism, ; Effective Criticism, 205; Using Feedback Effectively, ; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Communicating, 750 7

9 TE: Class Discussion, 62, 169; Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, 1-7) 171; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Extension 11- Creative and Critical Thinking, ; Extension 12-Character Development, ; Extension 13-Leadership Skills, ; Extension 14-Conflict Resolution, Cooperation and Teamwork, ; Answer Keys, TR: Student's Lab Resources and Study Guide- Study Guide 7.2, Culinary Crossword, Outline a plan for an effective job search a. Write a cover letter b. Identify a network of people who can provide information about job opportunities c. Write an effective one-page resume d. Complete a college and job application form e. Describe how to develop a portfolio f. List the steps of an effective job interview g. Outline the steps to resign from a job. ; PowerPoint Slide Show- Slide Show 7.2 SE: Cover Letters and Other Introductions, 763 SE: Establishing a Professional Network, xxi; Reference List, 759; Locating Job Opportunities, SE: Preparing Your Resume, ; Sample Functional Resume, 760 SE: Job Applications, 763 SE: Developing a Career Portfolio, 764 SE: Locating Job Opportunities-Folders, 761; Informational Interviewing, 762; Interviewing and Demonstrating, 764; Follow- Up, 764 SE: Terminating (23.3), ; Starting Your Career in Food Service, Appendix

10 Culinary and Related Foods Technology I Unit 2: Basic Customer Service (15 hours) Competencies and Suggested Objectives 1. Develop the skills necessary to provide professional customer service a. State the importance of customer service SE: Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (20-11) 663, (20-13) 668; Using a Reservation Policy, 648; Chef s Tip, 648, 655; Using a No- Reservation Policy, 649; Greeting Guests, 650; 20.1 Assessment, (4, 6) 651; Serving Guests, ; 20.3 Assessment, (2) 668; Addressing Complaints Quickly, b. List the reasons and the ways to make a positive first impression c. Describe a variety of customers that may have special needs TE: Answers to 20.1 Assessment, (2, 4, 6) 162; Answers to Section Test 20.1 Restaurant Personnel, (27) 163; Figure Discussion, (20.7) 164, (20-13) 167; Answers to 20.3 Assessment, (2) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Section Test 20.1 Restaurant Personnel, (27) 298; Section Test 20.3 Serving the Meal, (22-26) 302 SE: Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650; Greeting Guests, 650; Chef s Tip, 655; TE: Figure Discussion, (20-5) 162; Answers to Section Test 20.4 Handling Complaints and Problems, (6, 7) 170; Section Test 20.4 Handling Complaints and Problems, (6) 303, (7) 304 SE: Presenting the Menu, 665; Figure (20.14) 670, (20-25) 671; Dining Room Temperature, 671; Lighting, 671; Noisy Guests, 673; Chef s Tip, 673 TE: Class Discussion, 169 9

11 d. Distinguish between effective and ineffective communication with customers by giving examples e. Explain how customer satisfaction directly affects a restaurant s success SE: Working the Front Door, 647; Taking Reservations, ; Figure (20-3, 20-4) 647, (20-5) 650; Greeting Guests, 650; No- Shows and Late Arrivals, 651; 20.1 Assessment, (4) 651; Parting Company, ; Handling Customer Complaints, ; Handling Problems, ; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment (8, 16, 17) 676; Lab Activity-Project 20 Restaurant Role Play, 677 TE: Answers to 20.1 Assessment, (4) 162; Culinary Practice-Group Project, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment (8, 16, 17) 171; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304 TR: Student's Lab Resources and Study Guide- Study Guide 20.4, Lab Activity- Project 20 Restaurant Role Play ; PowerPoint Slide Show- Slide Show 20.4 SE: Working the Front Door, 647; Serving Guests, ; 20.3 Assessment, (2, 3) 668; Figure (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (2-13) 668; Greeting Guests, 650; Chef s Tip, 655; Anticipating Problems, 670; Addressing Complaints Quickly, ; 20.4 Assessment, (1, 6) 675; Chapter 20 Review and Assessment, (8)

12 f. Create job standards for servers. TE: Figure Discussion, (20.7) 165, (20-13) 167; Answers to 20.3 Assessment, (2, 3) 168; Answers to Section Test 20.3 Serving the Meal (22) 168; Answers to 20.4 Assessment, (1, 6) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-3) 170; Answers to Chapter 20 Review and Assessment, (8) 171; Section Test 20.3 Serving the Meal (22) 302; to Section Test 20.4 Handling Complaints and Problems, (1-3) 304 SE: Figure (20-7) 653, (20-8) 657, (2-12) 665, (2-13) 668, (20-15) 671, (20-16) 672, (20-17) 673; Serviceware, ; 20.2 Assessment (1, 4-7) 658; Serving Guests, ; 20.3 Assessment, (3-7) 668; Handling Customer Complaints, ; Handling Complaints, ; Chef's Tip, 673; 20.4 Assessment, (1-7) 675; Chapter 20 Review and Assessment (8, 16, 17) 676 TE: Class Discussion, 164; Figure Discussion, (20-7) 164, (2-13) 167, (20-15, 20-16, 20-17) 169; Answers to 20.2 Assessment (1, 4-7) 165; Answers to Section Test 20.2 Service Tool and Utensils, (3-15) 165; Answers to 20.3 Assessment, (3-7) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment (8, 16, 17) 171; Section Test 20.2 Service Tool and Utensils, (3-7) 299, (8-15) 300; Section Test 20.3 Serving the Meal, (22-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304 ; PowerPoint Slide Show- Slide Show

13 2. Practice interpersonal skills a. Exhibit a positive attitude SE: Problem-Solving Strategies, 200; Vocabulary, 203; Communicating Effectively, ; Figure (7.6) 204, (7.7) 206; Receiving and Giving Criticism, ; Effective Criticism, 205; Using Feedback Effectively, ; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Working the Front Door, 647; Figure (20-3, 20-4) 647, (20-5) 650; Greeting Guests, 650; Handling Customer Complaints, ; Handling Problems, ; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment (8, 16, 17) 676; Lab Activity-Project 20 Restaurant Role Play, 677; Communicating, 750 TE: Class Discussion, 62, 169; Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, 1-7) 171; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment (8, 16, 17) 171; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304; Extension 12-Character Development, ; Extension 13- Leadership Skills, ; Extension 14- Conflict Resolution, Cooperation and Teamwork, ; Answer Keys, TR: Student's Lab Resources and Study Guide- Study Guide 7.2, Culinary Crossword, 7.2, Lab Activity-Project 20 Restaurant Role Play ; PowerPoint Slide Show- Slide Show 7.2 b. Practice teamwork SE: Test Kitchen, 72, 78, 97, 148, 171, 184, 191, 207, 213, 230, 259, 267, 319, 332, 362, 389, 486, 520, 529, 552, 651, 658, 668, 675; Lab Activity-Project 20 Restaurant Role Play,

14 TE: Culinary Practice-Group Project, 26, 28, 32, 46, 52, 54, 56, 62, 64, 69, 75, 76, 87, 92, 99, 101, 125, 133, 135, 139, 162, 164, 167; Extension 14-Conflict Resolution, Cooperation and Teamwork, (1, 2) 369 (3) 370; Answer Key, (1-3) 379 TR: Student's Lab Resources and Study Guide- Lab Activity-Project 20 Restaurant Role Play c. Demonstrate effective verbal and nonverbal communication skills SE: Communicating Effectively, ; Figure (7.6) 204, (7.7) 206, (20-3, 20-4) 647, (20-5) 650; Receiving and Giving Criticism, ; Effective Criticism, 205; Using Feedback Effectively, ; Courtesy and Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Serving Guests, ; 20.3 Assessment, (2, 3, 5-7) 668; Test Kitchen, 668; Vocabulary 669; Handling Customer Complaints, ; Handling Problems, ; 20.4 Assessment, (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Lab Activity- Project 20: Restaurant Role Play, 677 TE: Answers to 7.2 Assessment, (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, (1-12) 63; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Class Discussion, 169; Answers to 20.3 Assessment, (2, 3, 5-7) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 168; Class Discussion, 169; Teach/Review- Vocabulary Reinforcement, 169; Culinary Practice-Group Project, 169, Lab Activity, 169; Answers to 20.4 Assessment, (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10) 170; Answers to Chapter 20 Review and Assessment, (8, 16, 17) 171; Section Test 20.1 Restaurant Personnel, (27) 298; Section Test 20.3 Serving the Meal, (22-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10)

15 TR: Student s Lab Resources and Study Guide- Study Guide, 7.2, Culinary Crossword, 7.2, Culinary Crossword 20.4, Study Guide, 20.4, Lab Activity-Project 20: Restaurant Role Play ; PowerPoint Slide Show 7.2, 20.4 d. Apply conflict resolution skills to real-life situations. SE: Chapter 3 Review and Assessment, (14, 15) 98; Chapter 6 Review and Assessment, (18) 192; Chapter 7 Review and Assessment, (17) 214; Chapter 10 Review and Assessment, (19) 320; Chapter 15 Review and Assessment, (16) 498; Chapter 16 Review and Assessment, (17, 18) 530; Test Kitchen, 375; Chapter 20 Review and Assessment, (16, 17) 677; Lab Activity- Project 20: Restaurant Role Play, 677 TE: Answers to Chapter 3 Review and Assessment, (14, 15) 34; Answers to Chapter 6 Review and Assessment, (18) 58; Class Discussion, 62, 169; Answers to Chapter 7 Review and Assessment, (17) 66; Answers to Chapter 10 Review and Assessment, (19) 89; Answers to Chapter 15 Review and Assessment, (16) 130; Answers to Chapter 16 Review and Assessment, (17, 18) 136; Culinary Practice-Group Project, 169; Answers to Chapter 20 Review and Assessment, (16, 17) 171; Extension 14- Conflict Resolution, Cooperation and Teamwork, (4) 370; Answer Key, (4) 379 TR: Student's Lab Resources and Study Guide- Lab Activity-Project 20: Restaurant Role Play TECH; Exam View Test Bank and Teaching 14

16 Culinary and Related Foods Technology I Unit 3: Food Safety and Sanitation (30 hours) Competencies and Suggested Objectives 1. Discuss the importance of food safety a. List reasons why it is important to keep food safe b. Describe good personal hygiene and how it affects food safety SE: Importance of Food Safety, 5-6; 1.1 Assessment (1) 20; Science-Outbreaks of Foodborne Illness, (1) 20; The Flow of Food, 21; 1.2 Assessment, (1) 29; Chapter 1 Review and Assessment (8, 9) 36; Selecting and Storing Fish, 470; Receiving and Storing Shellfish, 488 TE: Class Discussion, 12; Answers to 1.1 Assessment (1) 13; Answers to Chapter 1 Review and Assessment (8, 9) 18; Answers to Section Test 1.1, (1-6, 9-13) 13; Answers to Section Test 1.2 The Flow of Food, (1) 15; Section Test (1-6, 9, 11, 12) 193, (13) 194; Section Test 1.2 The Flow of Food, (1) 196; Culinary Resources-Government Sites for Food and Occupational Safety, , Other Food Safety Sites, SE: Grooming and Hygiene, 12-15; Figure 1.6 Disposable Gloves, 14; Figure 1.7 Good Grooming, 15; Figure 1.8 Bandaged Finger, 15; 1.1 Assessment (2) 20; TE: Class Discussion, 12; Answers to 1.1 Assessment (2) 13; Answers to Section Test (9, 15, 16) 13; Section Test 1.1, (9) 193, (15, 16) 195 c. List the steps to proper hand washing SE: Hand Washing, 13-14; Basic Culinary Skills-Proper Hand Washing, 13; 1.1 Assessment (2) 20 TE: Teach/Review- Basic Culinary Skill, 12; Class Discussion, 12; Answers to Assessment (2) 13; Answers to Section Test 1.1 (16) 13; Section Test 1.1, (16)

17 d. Give examples of potentially hazardous foods SE: Biological Hazards-Foods, 8-10; Fat Tom, 11; Water Activity, 12; 1.1 Assessment (6) 20; Perishable Goods, 22; Figure 1.11 Receiving Foods Safely, 22; Cooling Foods Safely, 26; Thawing Food Safely, 26; Serving Foods Safely, 28; Reheating, 29; Figure 1-15 Holding Food Safely, 29; 1.2 Assessment (3, 4, 6, 7) 29; Chapter 1 Review and Assessment (17-19) 36; Chapter 1 Test Practice (10) 27; Focus on Safety, 143, 604, 725; Temperature, 210; Handling Cheeses, 302; Preparing Fruit-Cleaning, 356; Selecting and Storing Fish, 470; Receiving and Storing Shellfish, 488; TE: Class Discussion, 14; Answers to Section Test 1.1 (6-8, 14) 13; Answers to 1.2 Assessment (3, 4, 6, 7) 15; Answers to Review and Assessment (17-19) 18; Answers to Section Test 1.1 (6-8, 14) 13; Answer to Section Test 1.2 (5) 15; Answers to Chapter 1 Review and Assessment (17-19) 18; Answers to Chapter 1 Test Practice (10) 37; Section Test 1.1 (6-8) 193, (14) 194; Section Test 1.2 (5) 196; Culinary Resources-Government Sites for Food and Occupational Safety, e. Categorize and describe the microorganisms that cause food borne illness f. Identify and list ways biological, chemical, and physical hazards can contaminate food SE: Figures, (1-1, 1-2) 6, (1-3) 7; Biological Hazards-Bacteria, 8-9, Virus, 10, Parasite, 10, Fungus, 10; Chapter 1 Review and Assessment (1, 4, 6) 36; Test Practice (1, 7) 37 TE: Class Discussion, 12; Figure Discussion (1-1, 1-2) 12; Answers to Section Test 1.1 Sanitary Food Handling, (2-5) 13; Section Test 1.1 Sanitary Food Handling, (2-5) 193; Culinary Resources-Government Sites for Food and Occupational Safety, FDA, 320 SE: Importance of Food Safety, 6-11; Figure 1.1 Bacteria, 6; 1.2 Roundworms, 6; Chapter 1 Review and Assessment (9) 36; Test Practice (9) 37 16

18 g. Identity the eight most common allergens, associated symptoms, and methods of prevention TE: Answers to Section Test 1.1 Sanitary Food Handling, (1, 9, 11, 13) 13; Section Test 1.1 Sanitary Food Handling, (1, 9, 11) 193, (13) 194; Culinary Resources-Government Sites for Food and Occupational Safety, FDA, 320 SE: Focus on Safety, 11, 721; Focus on Sanitation, 14; Cross-contamination, 12; Cleaning and Sanitizing, 16-18; 1.1 Assessment (3) 20; Cooking Foods Safely, 23-24; Standardized Recipes, 141; Food Allergies, 721; Chapter 22 Review and Assessment (18) 730 h. Distinguish between situations in which contamination and cross-contamination can occur TE: Answers to 1.1 Assessment (3) 13; Answers to Section Test 1.1 Sanitary Food Handling, (9) 13; Class Discussion, 182; Answers to Chapter 22 Review and Assessment (18) 184; Class Discussion, 182; Answers to Section Test 22.2 Making Menus More Nutritious, (2) 183; Section Test 1.1 Sanitary Food Handling, (9) 193; Section Test 22.2 Making Menus More Nutritious, (2) 311 SE: Fat Tom, 11-12; Sources of Contamination, 12-13; Grooming and Hygiene, 13-15; Figure (1-6) 14, (1-7, 1-8) 15, (1-9) 17, (1-12) 24, (1-13) 25, (1-14) 26, (1-15) 29, (1-17) 33, (3-1) 71, (4-9) 131; Cleaning and Sanitizing, 16; Waste Disposal and Recycling, 18; 1.1 Assessment (8) 20; Storing, 23; Cooking Foods Safely, 23; Preparing Food Safely, 24; Figure 1.12 Colored Cutting Boards, 24; Chef s Tip, 24, 133; Monitoring Food Temperatures, 24-25; Cooling Foods Safely, 26-27; Focus on Safety, 27, 143, 211, 278, 461, 604, 725; Serving Foods Safely, 28-29; 1.2 Assessment (3-6) 29; Conduct a Hazard Analysis, 32; Determine Critical Control Points, 32-33; Chapter 1 Review and Assessment, (12-15, 17, 18) 36; Chapter 1 Test Practice, (2-6, 8, 10) 37; Focus on Sanitation, 147, 303, 316, 356; Handling Cheeses,

19 TE: Class Discussion, 12, 14; Figure Discussion (1-6, 1-8) 12, (1-12, 1-13, 1-14, 1-15) 14, (1-17) 16, (3-1) 26; Answers to 1.1 Assessment (8) 13; Answers to Section Test 1.1 Sanitary Food Handling, (9, 14) 13; Answers to 1.2 Assessment (3-6) 15; Answers to Section Test 1.2 The Flow of Food, (2, 5) 15; Answers to Section Test 1.3 HACCP System, (7, 13) 17; Answers to Chapter 1 Review and Assessment (12-15, 17, 18) 18; Answers to Chapter 1 Test Practice, (2-6, 8, 10) 18; Section Test 1.1 Sanitary Food Handling, (9) 193, (14) 194; Section Test The Flow of Food, (2, 5) 197; Section Test HACCP System, (7) 198, (13) 199; Answers to Section Test 16.2 Poultry (8) Section Test 16.2 Poultry (8) 278 i. List the conditions under which bacteria SE: Fat Tom, 11-13; Culinary Science-The ph can multiply rapidly and use the letters FAT- Scale, 11; 1.1 Assessment (7) 20; Chapter 1 TOM Review and Assessment (12, 13) 36 j. Explain how time and temperature guidelines can reduce growth of microorganisms TE: Assess/Extend- Culinary Science-The ph Scale, 13; Answers to 1.1 Assessment (7) 13; Answers to Section Test 1.1 Sanitary Food Handling (7, 14) 13; Answers to Chapter 1 Review and Assessment (12, 13) 18; Section Test 1.1 Sanitary Food Handling (7) 193, (14) 194 SE: Figure 1-4 Temperature Danger Zone, 12; Fat Tom, 12; Receiving, 22-23, Storing, 23; Ideal Storage Temperatures, 23; Focus on Safety 23; Monitoring Food Temperature, 24; Safe Food Temperatures, 25; Figure (1-13) 25, (1-14) 26, (1-15) 29, (1-17) 33; Cooling Foods Safely, 26-27; Tips for Cooling Foods Safely, 27; Serving Foods Safely, 28-29; 1.2 Assessment (3-7) 29; Food-Safety System, 30; Determine Critical Control Points, 32-33; Establish Critical Limits, 33; Establish Monitoring Procedures, 33; 1.3 Assessment (1) 35; Test Kitchen, 35; Chapter 1 Review and Assessment (2, 5, 13, 14, 20) 36; Test Practice (2-6, 8) 37 18

20 k. Define the food temperature danger zone and list temperatures that fall within that zone TE: Class Discussion 14, 16; Figure Discussion (1-13, 1-14, 1-15) 14, (1-17) 16; Culinary Practice-Group Project, 16; 1.2 Assessment (3-7) 14; Answers to Section Test 1.2 The Flow of Food (2, 5-7) 15; 1.3 Assessment (1) 17; Answers to Section Test 1.3 The HACCP System, (6, 7, 9) 17; Answers to Chapter 1 Review and Assessment (2, 5, 13, 14, 20) 18; Test Practice (2-6, 8) 18; Section Test 1.2 The Flow of Food (2, 5-7) 196; Section Test 1.3 The HACCP System, (6, 7, 9) 198 TR: Poster-Food Temperatures TECH; Exam View Test Bank and Teaching SE: Figure 1-4 Temperature Danger Zone, 12; Ideal Storage Temperatures, 23; Focus on Safety, 23, 358; Safe Food Temperatures, 25; Figure (1-13) Checking the Temperature of Cooked Food, 25; Figure (1-15) Holding Food Safely, 29; 1.2 Assessment (3, 4) 29; Chapter 1 Review and Assessment (2, 5, 13) 36; Test Practice (2-6, 8) 37; Holding Equipment, 92 l. Differentiate between different types of thermometers and demonstrate how to use them. TE: Figure Discussion, (1-13, 1-15) 14; Answers to 1.2 Assessment, (3, 4) 15; Answers to Section Test 1.2 The Flow of Food, (5) 15; Culinary Practice-Group Project, 16; Answers to Chapter 1 Review and Assessment, (2, 5, 13) 18; Answers to Test Practice, (2-6, 8) 18; Class Discussion, 32; Section Test 1.2 The Flow of Food, (5) 196 TR: Poster-Food Temperatures SE: Chef s Tip, 24; Science-Thermometers, 29; Infrared Thermometer, 74; Figure 3-2 Infrared Thermometer, 74; Measuring Temperature, 126; Culinary Science- Calibrating a Thermometer, 127; Chapter 4 Review and Assessment (17)

21 TE: Assess/Extend-Cross Curriculum: Science, 14, Culinary Science-Calibrating a Thermometer, 39; Class Discussion, 14, 28; Answers to Chapter 4 Review and Assessment (17) Examine the importance of establishing a food safety system a. List the seven major steps in a Hazard SE: Vocabulary, 30; The HACCP System, 30- Analysis Critical Control Points (HACCP) 35; 1.3 Assessment, (2, 5) 35; Chapter 1 system Review and Assessment, (3, 11, 16) 36 TE: Teach/Review-Vocabulary Reinforcement, 16; 1.3 Assessment, (2, 5) 17; Answers to Section Test 1.3 The HACCP System, 17; Answers to Chapter 1 Review and Assessment, (3, 11, 16) 18; Answers to Section 1.3 Test, 17; Section Test 1.3 The HACCP System ; Culinary Resources- FDA, 320, Other Food Safety Sites- FoodHACCP.com, 321 TR: Student s Lab Resources and Study Guide- Study Guide 1.3, Culinary Crossword, 1.3 ; PowerPoint Slides, 1.3 b. Analyze a recipe and re-write it to meet HAACP guidelines. The foundation of this objective is found on pages: SE: Vocabulary, 30; The Seven Steps of HACCP, 32-35; Test Kitchen, 35; Lab Activity Project 1: HACCP Procedures, 37; HACCP 143; Focus on Safety, 143 TE: Teach/Review-Vocabulary Reinforcement, 16; Class Discussion, 16; Culinary Practice-Group Project, 16, Lab Activity, 16 TR: Student s Lab Resources and Study Guide- Activity Project 1: HACCP Procedures 3. Analyze the flow of food through a foodservice establishment a. Compare different types of storage areas SE: Storing, 23; Refrigeration Equipment, 74- found in a foodservice operation 75; Figure (3-3) 75, (3-4) 76; Shelves, 76-77; 3.2 Assessment (2, 6) 78; Language Arts- Compare/Contrast, 78; Chapter 3 Review and Assessment (8) 98; Test Practice (5, 7, 8) 99 20

22 TE: Class Discussion, 28; Figure Discussion, (3-3, 3-4) 28; Answers to 3.2 Assessment (2, 6) 29; Answers to Section Test 3.2 Receiving and Storage Equipment, (1, 3, 5, 7-9) 29; Section Test 3.2 Receiving and Storage Equipment, (1, 3, 5, 7-9) 207 b. Outline proper procedures for receiving, SE: Purchasing, Receiving, and Storing Foods, storing, preparing, cooking, holding, 22-23; Cooking Foods Safely, 23-27; Figure cooling, reheating, and serving food that (1-11) 22, (1-12) 24, (1-13) 25, (1-14) 26, includes use of proper tools and equipment. (1-15) 29, (1-17) 33, (1-18) 34, (3-2) 74; Chef s Tip, 23, 28, 73; Focus on Safety, 23, 27; Ideal Storage Temperatures, 23; Safe Food Temperatures, 25; Tips for Cooling Food Safely, 27; 1.2 Assessment (1-7) 29; The HACCP System, 30-35; 1.3 Assessment (1, 2) 35, Test Kitchen 35; Chapter 1 Review and Assessment (2, 3, 5, 10, 11, 14) 36; Lab Activity-Project 1 HACCP Procedures, 37; Chapter 1 Test Practice, (5, 6, 8) 37; Receiving Equipment, 73-74; Chapter 3 Review and Assessment (15) 98; Chapter 3 Test Practice, (8) 99 TE: Class Discussion, 14, 16; Culinary Practice-Group Project, 16, Lab Activity, 16; Figure Discussion, (1-11, 1-12, 1-13, 1-14, 1-15) 14, (1-17, 1-18) 16; Answers to 1.2 Assessment (1-7) 15; Answers to Section Test 1.2 The Flow of Food, 14; Answers to 1.3 Assessment (1, 2) 17; Answers to Section Test 1.3 The HACCP System, (1-3, 5-9, 11-13) 17; Answers to Chapter 1 Review and Assessment (2, 3, 5, 10, 11, 14) 19; Answers to Chapter 1 Test Practice, (5, 6, 8) 19; Answers to Chapter 3 Review and Assessment (15) 34; Answers to Test Practice (8) 34; Section Test 1.2 The Flow of Food, ; Section Test 1.3 The HACCP System, (1-3, 5-9) 198, (11-13) 199 TR: Student s Lab Resources and Study Guide- Study Guide, 1.2, 1.3 ; PowerPoint Slides, 1.2,

23 4. Maintain a clean and sanitary kitchen a. Define the difference between clean and sanitary b. Demonstrate procedures for cleaning and sanitizing tools and equipment. SE: Cleaning and Sanitizing, 16; Types of Cleansing Agents, 16; Types of Sanitizers, 17; 1.1 Assessment, (3) 20 TE: Answers to 1.1 Assessment, (3) 13; Answers to Section Test 1.1 Sanitary Food Handling, (10) 13; Section Test 1.1 Sanitary Food Handling, (10) 193 SE: Cleaning and Sanitizing, 16-18; Chef s Tip, 16, 133; Types of Cleansing Agents, 16; Types of Sanitizers, 17; Figure (1-9) 17, (4-9) 131, (4-10) 132; Chapter 1 Review and Assessment (7) 36; Cleaning Refrigerators and Freezers, 75-76; Storage Containers, 77; Cleaning Shelves and Storage Containers, 78; Maintain and clean equipment properly, 79; Cleaning Food-Preparation Equipment, 83; Focus on Safety, 83, 90; Cleaning Cooking Equipment, 87-90; Chapter 3 Review and Assessment (5) 99; Lab Activity Project 3: Cleaning Preparation and Cooking Equipment, 99; Keeping Knives Cleaned and Sanitized, 117; Storing Knives, 118; Maintaining the Cutting Surface, ; Cleaning and Sanitizing Smallware, ; 4.2 Assessment (3) 133; Chapter 4 Test Practice, (8) 135 TE: Class Discussion 14, 30; Answers to Chapter 1 Review and Assessment (7) 18; Answers to Section Test 3.2 Receiving and Storage Equipment, (11) 29; Answers to Section Test 3.3 Preparation and Cooking Equipment, (1) 31; Answers to Chapter 3 Review and Assessment (5) 34; Answers to 4.2 Assessment (3) 40; Section Test 3.2 Receiving and Storage Equipment, (11) 208; Section Test 3.3 Preparation and Cooking Equipment, (1) 209 TR: Student s Lab Resources and Study Guide- Project 3: Cleaning Preparation and Cooking 22

24 Culinary and Related Foods Technology I Unit 4: Workplace Safety and Security (15 hours) Competencies and Suggested Objectives 1. Demonstrate safe work habits to prevent injuries a. Discuss OSHA (Occupational Safety and SE: Occupational Safety and Health Health Administration) and why it is Administration (OSHA), 58; Accident/Illness important Reports and Records, 60, Hazard Communication Program, 60; 62; Social Studies-OSHA, 63; 2.2 Assessment, (6, 7) 63; Chapter 2 Review and Assessment (13) 64; Chapter 2 Test Practice, (8) 65 TE: Assess/Extend-Cross-Curriculum Social Studies, 22; Answers to 2.2 Assessment, (6, 7) 23; Answers to Review and Assessment (13) 24; Answers to Chapter 2 Test Practice, (8) 24; Answers to Section Test 2.2 Accidents and Injuries, (9, 15) 24; Section Test 2.2 Accidents and Injuries, (9) 203, (15) 204 b. Describe the Hazard Communication Standard Requirements for employers SE: Hazard Communication Standard, 59-60; Hazard Communication Program, 60; Material Safety Data Sheet (MSDS), 60; Hazard Communication Program, 60; General Safety Audit, 62-63; 2.2 Assessment, (4, 5, 7) 63; Test Kitchen 63; Chapter 2 Review and Assessment (12, 13) 64; Lab Activity-Project 2: Hazard Communication Program, 65 TE: Culinary Practice-Group Project, 22, Lab Activity, 22; Answers to 2.2 Assessment, (4, 5, 7) 23; Answers to Chapter 2 Review and Assessment (12, 13) 24; Answers to Section Test 2.2 Accidents and Injuries, (10) 24; Section Test 2.2 Accidents and Injuries, (10) 203 TR: Student s Lab Resources and Study Guide- Project 2: Hazard Communication Program 23

25 c. Identify the location and purpose of Material Safety Data Sheets d. Identify electrical hazards that contribute to accidental fires and shocks SE: Material Safety Data Sheet (MSDS), 60; Hazard Communication Program, 60; Material Safety Data Sheet (MSDS) 61; 2.2 Assessment (4, 5) 63; Chapter 2 Review and Assessment (12, 13, 15) 64; Chapter 2 Test Practice, (7) 65 TE: Answers to 2.2 Assessment (4, 5) 23; Answers to Section Test 2.2 Accidents and Injuries, (11) 23; Answers to Chapter 2 Test Practice, (7) 24; Answers to Chapter 2 Test Practice, (7) 24; Section Test 2.2 Accidents and Injuries, (11) 203 SE: Electrical Wiring, 40; Figure (2-1) 40; Chapter 2 Test Practice (1) 65 e. Classify different types of fires and fire extinguishers to include automatic sprinklers and hood systems f. Describe the ways to prevent both fire and chemical burns TE: Class Discussion, 20; Answers to Chapter 2 Test Practice (1) 24 SE: Fire Control, 41; Automatic Hood and Sprinkler Systems, 41; Figure (2-2) 41, (2-3) 43; Fire Extinguishers, 42-43, 44; Fire Extinguishers and Classes of Fires, 42; 2.1 Assessment (5, 6) 46; Test Kitchen, 46; Science-Types of Fire Extinguishers, 46; Chapter 2 Review and Assessment, (8, 17) 64; Chapter 2 Test Practice, (2) 65 TE: Assess/Extend-Cross-Curriculum: Science, 20; Culinary Practice-Group Project, 20; Class Discussion, 20; Figure Discussion, (2-3) 20; 2.1 Assessment (5, 6) 20; Answers to Section Test 2.1 Fire Safety, (3-5, 10, 14) 21; Answers to Chapter 2 Review and Assessment, (8, 17) 24; Answers to Chapter 2 Test Practice, (2) 24; Section Test 2.1 Fire Safety, (3-5, 10, 14) 201 SE: Fire Hazard, 39-40; Figure (2-2) 41; Preventing Burns, 51-52; Figure (2.9) 51; Hazard Communication Program, 60; Material Safety Data Sheets (MSDS) 61; General Safety Audit,

26 g. List hazards that contribute to injury due to slips, trips, or falls h. Outline proper procedures for cleaning spills on floors SE: Avoiding Slips and Falls, 52; Figure (2-10) 52 TE: Class Discussion, 22 SE: Cleaning Up Spills, 52; Figure (2-10) 52; Material Safety Data Sheets (MSDS) (6) 61; Chapter 2 Test Practice (5) 65 TE: Answers to Chapter 2 Test Practice (5) 24 i. Demonstrate the proper use of ladders j. Demonstrate proper lifting and carrying procedures to avoid injury SE: Using Ladders Safely, 53; Figure (2-12) 53 SE: Strain, Sprains, and Falls, 49; Lifting and Moving Objects Safely, 52-53; Figure (2-11) 52; Chef s Tip, 53; 2.2 Assessment (2) 63; 2.2 Assessment (2) 64 TE: Answers to 2.2 Assessment (2) 23; Answers to Section Test 2.2 Accidents and Injuries, (5) 23; Answers to 2.2 Assessment (2) 41; Section Test 2.2 Accidents and Injuries, (5) 202 k. Demonstrate correct and safe use of knives including handling, walking, passing, washing, and storage SE: Focus on Safety 48, 116; Handling Knives and Other Cutting Tools Safely, 50; Figure (2-8) 50-51; Chapter 2 Review and Assessment, (3) 64; Knife Safety, 108, Chef s Tip, 108; Storing Knives, ; Chapter 4 Review and Assessment (9)

27 l. Identify other hazards that can cause cuts m. List ways to use protective clothing and equipment to prevent injuries. 2. Explain emergency techniques and procedures a. Outline proper actions to take in the event of a fire TE: Class Discussion, 22; Answers to Section Test 2.2 Accidents and Injuries, (3) 23; Answers to Chapter 2 Review and Assessment, (3) 24; Answers to Chapter 4 Review and Assessment (9) 41; Section Test 2.2 Accidents and Injuries, (3) 202 SE: Handling Knives and Other Cutting Tools Safely, 50; Focus on Safety, 80, 83; Cleaning Food-Preparation Equipment, (4) 83 SE: Preventing Accidents and Injuries, 49-50; Figure (2-7) 49; Preventing Burns, 51; Figure (2-9) 51; Chapter 2 Review and Assessment, (5) 64 TE: Class Discussion, 22; Answers to Chapter 2 Review and Assessment, (5) 24; Answers to Section Test 2.2 Accidents and Injuries, (11) 23; Section Test 2.2 Accidents and Injuries, (2) 202 SE: Focus on Safety, 85; Fire Extinguishers 42-43, 44; Fire Extinguishers and Classes of Fires, 42; Figure (2-3) 43, (2-4) 45, (2-5) 46; PASS System for Using Fire Extinguishers, 43; Fire Emergency Plans, 45-46; 2.1 Assessment, (2, 3, 5, 6) 46; Material Safety Data Sheets (MSDS) (4) 61; 2.2 Assessment (5) 63; Test Kitchen 63; Chapter 2 Review and Assessment, (1, 2, 6, 8, 9) 64; Chapter 2 Test Practice, (4) 65 TE: Class Discussion, 20; Figure Discussion, (2-3) 20; Answers to 2.1 Assessment, (2, 3, 5, 6) 21; Answers to Section Test 2.1 Fire Safety, (6-9, 12, 13) 21; Culinary Practice- Group Project, 22; Answers to Chapter 2 Review and Assessment, (1, 2, 6, 8, 9) 24; Answers to Chapter 2 Test Practice, (4) 24; Section Test 2.1 Fire Safety, (6-9, 12, 13) 201 TR: Student's Lab Resources and Study Guide- Study Guide

28 b. Describe basic first aid concepts and procedures for choking, cuts, burns, falls, strains, electrical shock, and heart attack SE: Burns, 47; Burns, 48; Chef s Tip, 51; First Aid and Emergency Procedures, 54-56; Figure (2-14) 57; Material Safety Data Sheets (MSDS) 60, (8) 61; 2.2 Assessment (1, 3) 63; Chapter 2 Review and Assessment, (7, 10, 11) 64; Chapter 2 Test Practice, (2) 65; Health Emergencies, TE: Class Discussion, 22; Answers to 2.2 Assessment (1, 3) 23; Answers to Section Test 2.2 Accidents and Injuries, (6-8) 23; Chapter 2 Review and Assessment, (7, 10, 11) 24; Chapter 2 Test Practice, (2) 24; Section Test 2.2 Accidents and Injuries, (6, 7) 202, (8) 203 TR: Student's Lab Resources and Study Guide- Study Guide 2.2 c. Explain the importance of completing standard reports for accidents or illness SE: Accident/Illness Reports and Records, 60, 62; Health Emergencies, 672 TE: Answers to 20.4 Handling Complaints and Problems, (1) 170; 20.4 Handling Complaints and Problems, (1) 304 d. Describe procedures to manage SE: Preparing for Emergencies, 57-58; robberies, natural disasters, and vandalism. General Safety Audit, 63; Health Emergencies, 673; Customer Theft, 675; Robbery, 675; 20.4 Assessment, (5) 675 TE: Answers to Section Test 2.2 Accidents and Injuries, (14) 23; Section Test 2.2 Accidents and Injuries, (14) 203; Answers to 20.4 Assessment (5)

29 Culinary and Related Foods Technology I Unit 5: Culinary Basics (20 hours) Competencies and Suggested Objectives 1. Demonstrate basic food preparation skills a. Identify the components and functions of a standardized recipe SE: Standardized Recipes, ; Culinary Science-Research, 143; 15.1 Assessment, (2) 148; Language Arts-Writing a Standardized Recipe, 148; Chapter 5 Review and Assessment, (1, 3, ) 158; Test Practice, (1, 5) 159 TE: Culinary Practice-Group Project, 44; Class Discussion, 44; Answers to 5.1 Assessment, (2) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (1-3, 5, 6, 8) 45; Answers to Chapter 5 Review and Assessment, (1, 3, ) 48; Answers to Test Practice, (1, 5) 48; Section Test 5.1 Understanding Standardized Recipes, (1-3, 5, 6, 8) 217 TR: Student's Lab Resources and Study Guide- Study Guide 5.1 b. Recognize abbreviations SE: Measurement Systems, 146; Volume Measurements, 146; Weight Measurements, 147 TE: Class Discussion, 44; Section Test 5.1 Understanding Standardized Recipes, (7, 16) 45; Section Test 5.1 Understanding Standardized Recipes, (7) 217, (16) 218 TR: Poster-Measurements 28

30 c. Weigh and measure ingredients with measuring devices by weight and volume d. Calculate equivalent weights and measures SE: Measuring Tools, 125; Hand Tools- Measuring Weight, 125; Hand Tools- Measuring Volume, 126; 4.2 Assessment (6) 133; Yield, 141; Culinary Math-Weight or Volume, 143; Volume, 145; Weight, 145; Figure (5-2) 145, (5-3) 146; Volume Measurements, 146; Weight Measurements, 147; Measurement Systems, 146; Measurement Techniques, ; 5.1 Assessment, (4, 5, 8) 148, Test Kitchen, 148; Chapter 5 Review and Assessment (12, 14) 158; Chapter 5 Test Practice (5) 159 TE: Class Discussion, 39, 44; Answers to 4.2 Assessment (6) 40; Answers to Section Test 4.2 Smallware, (8) 40; Assess/Extend- Culinary Math, 44; Culinary Practice-Group Project, 44; Answers to 5.1 Assessment, (4, 5, 8) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14, 15, 17) 45; Answers to Chapter 5 Review and Assessment (12, 14) 48; Answers to Chapter 5 Test Practice (5) 48; Section Test 4.2 Smallware, (8) 216; Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14, 15) 217, (17) 218 TR: Poster-Measurements SE: Volume Measurements, 146; Weight Measurements, 147; Culinary Math-Changing Measurement Units, 156; Chapter 5 Review and Assessment (5) 158; Chapter 5 Test Practice (3) 159 TE: Answers to Chapter 5 Review and Assessment (5) 48; Answers to Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14-17) 45; Answers to Chapter 5 Test Practice (3) 48; Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14, 15) 217, (16, 17) 218 TR: Poster-Measurements 29

31 e. Convert a standardized recipe to increase and decrease yield SE: Volume Measurements, 146; Weight Measurements, 147; 5.1 Assessment, (4, 5, 8) 148, Test Kitchen, 148, 157; Scaling Recipe Up or Down, ; Culinary Math- Converting Fractions, 151, Multiplying Fractions, 152, Scaling Recipes by Portion Size, , Changing Measurement Units, 156; 5.2 Assessment, 157; Chapter 5 Review and Assessment, (2, 4, 5, 6, 8, 10, 12-15) 158; Lab Activity-Project 5: Scaling a Recipe, 159; Test Practice, (2-7) 159; Culinary Math- Making Pancakes, 267 TE: Culinary Practice-Group Project, 44, 46, Lab Activity, 46; Class Discussion, 44, 46; Answers to 5.1 Assessment, (4, 5, 8) 45, Answers to Section Test 5-1, 45; Answers to 5.2 Assessment, (1, 2, 5, 6) 47; Answers to Section Test 5-2 Converting Recipes, 47; Answers to Chapter 5 Review and Assessment, (2, 4, 5, 6, 8, 10, 12-15) 48; Answers to Test Practice, (2-7) 48; Assess/Extend-Cross-Curriculum Math, 76; Section Test 5-1 (16-17) 218; Section Test 5-2 Converting Recipes, f. Use correct terminology for basic food preparation techniques TR: Poster-Measurements; Student s Lab Resources and Study Guide-Study Guide 5.2, Culinary Crossword, 5.2 ; PowerPoint Slide Show 5.2 SE: Dry Heat Methods, ; Figure (8-4) 225, (8-6) 229, (8-7) 233; Carryover Cooking, ; 8.1 Assessment, (2) 230; Moist Heat and Combination Cooking methods, , 235, Proper Doneness, ; Test for Doneness, 237; 8.2 Assessment, (2) 237; Chapter 8 Review and Assessment, (3-5) 238; Chapter 8 Test Practice, (2-4)

32 TE: Class Discussion, 68, 70; Answers to 8.1 Assessment, (2) 69; Answers to Section Test 8.1 Dry Heat Methods, (4-16) 69; Answers to 8.2 Assessment, (2) 71; Answers to 8.2 Moist Heat Methods, (1, 3-7) 71; Answers to Chapter 8 Review and Assessment, (3-5) 72; Answers to Chapter 8 Test Practice, (2-4) 72; Section Test 8.1 Dry Heat Methods, (4-16) 235; Section Test 8.2 Moist Heat Methods, (1, 3-7) 237, (8-10, 12) 238 TR: Student's Lab Resources and Study Guide- Study Guide 8.1, Culinary Crossword, 8.1 g. Apply mise en place through practice SE: Lab Activity-Project 7: Mise en Place, 215 SE: Work Flow, 71; 3.1 Assessment, (2) 72; Vocabulary, 195; Understanding Mise en Place, ; Figure (7-1) 196, (7-2) 197, (7-3) 198, (7-4) 201; Organizing Your Work, ; Culinary Math-Personalizing a Timeline, 199; Chef's Tip, 200, 201; Sequencing and Simplifying Work, ; Setting Up a Workstation, ; 7.1 Assessment, 1-7) 202, Test Kitchen, 202; Basic Mise en Place for Service, 209; Chapter 7 Review and Assessment, (1, 2, 8, 11, 16) 214; Chapter 7 Test Practice, (1-3) 215; Sandwich Mise en Place, ; 11.1 Assessment, (2) 332 TE: Answers to 3.1 Assessment, (2) 27; Answers to Section Test 3.1 Work Flow in the Kitchen, (8) 27; Class Discussion, 60, 92; Teach/Review-Vocabulary Reinforcement, 61; Figure Discussion, (7-1, 7-2, 7-3, 7-4) 61; Assess/Extend-Culinary Math, 61; Answers to 7.1 Assessment, 1-7) 61; Answers to Section Test 7.1 Mise en Place, (1-18) 61; Answers to Chapter 7 Review and Assessment, (1, 2, 8, 11, 16) 66; Answers to Chapter 7 Test Practice, (1-3) 66; Answers to 11.1 Assessment, (2) 93; Section Test 3.1 Work Flow in the Kitchen, (8) 206; Section Test 7.1 Mise en Place, (1-13) 229, (14-18) 230; Extension 9-Time Management and Other Management Techniques, (1) 357, (3) 359; Answer Key-Extension 9,