ADOPT TN Intro to Culinary Arts 2007 Cul Arts II FINAL · 2.2 Accidents and Injuries (2-14) 23; Answers to Chapter 2 Review and Assessment (1-3, 6-14) 24; Answers to Chapter 2 Test

Prentice HallIntroduction to Culinary Arts (CIA) © 2007

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

Tennessee Standards for Culinary Arts II

Introduction to Culinary Arts (CIA) © 2007 Correlated to:


1 SE = Student Edition - TRB = Teacher’s Resource Binder

TENNESSEE STANDARDS FOR CULINARY ARTS II

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

appropriate resource(s))

STANDARD 1.0

Students will trace the growth and development of the food production and service industry to gain insight regarding past, current, and future trends of the industry.

LEARNING EXPECTATIONS

The student will:

1.1 Analyze current cultural and economic indicators to anticipate future trends in the food production and service industry.***

The foundation of this objective is found on pages:

SE: Restaurant Industry Overview, xxii; Culinary History-The Influence of Alice Waters and Chez Panisse, 359; Focus on Nutrition, 681, 708; Trends, 688; Polyunsaturated Fats, 708, 710

TRB: Extension 10 History of the Food Production Industry, 361-362; Answers to Extension 10 History of the Food Production Industry, 377

1.2 Explore economic aspects, the free enterprise system, and the role of government as they relate to the food production and service industry.***

SE: Standards and Inspections, 30-32; Figure (1-16) 31; The Seven Steps of HACCP, 32-35; 1.3 Assessment (2, 3) 35; Automatic Hood ND Sprinkler Systems, 41; Safety as an Ongoing Process, 58, 60-63; 2.2 Assessment-Social Studies, OSHA, 63; Chapter 2 Review and Assessment–Test Practice (2, 9) 65; Focus on Safety, 83; Egg Inspection and Grading, 244; Egg Sizes, 245; Grading Fruit, 355-356; Market Forms, 379; Inspection and Grading, 470, 475; Chapter 15 Review and Assessment (10) 498; Meat Inspection, 501-502; Quality Grading, 502;

Beef, 504; Veal, 507; Pork, 509; Inspection and Grading, 521; Chapter 16 Review and Assessment, (1) 530

TRB: Class Discussion, 16; Answers to 1.3 Assessment (2, 3) 35; Answers to Section Test 1.3 The HACCP System, (2-4, 6, 7, 11) 17; Answers to Chapter 2 Review and Assessment–Test Practice (2, 9) 18; Answers to Chapter 15 Review and Assessment (10) 130; Answers to Section Test 16.2 Poultry, (1) 135; Answers to Chapter 16 Review and Assessment, (1) 136; Section Test 1.3 The HACCP System, (2-4, 6, 7) 198, (11) 199; Section Test 16.2 Poultry (1) 277







1.3 Compare and contrast organizational structures, basic functions of divisions, and various establishments within the food production and service industry.***


SE: Culinary Careers, xiv-xx; Garde Manger, 271; 10.1 Assessment, (1) 280; Restaurant Personnel, 643-646; 20.1 Assessment, (1) 651; Serverware, 653; The Cover, 653-655; 20.2 Assessment, (1, 4-7) 658; Figure (20-9) 660, (20-10) 661, (20-11) 663, (20-12) 665, (20-13) 668; Serving Guests, 663-668; 20.3 Assessment, (1) 668, Test Kitchen, 668; Chapter 20 Review and Assessment, (1-4, 6, 9-11, 13, 14) 676; Chapter 20 Test Practice, 677

TRB: Class Discussion, 80, 162, 164, 167; Answers to 10.1 Assessment, (1) 81; Figure Discussion, 162, 167; Answers to 20.1 Assessment, (1) 163; Answers to Section Test 20.1 Restaurant Personnel, (1-25) 163; Answers to Section Test 20.2 Service Tools and Utensils, (3, 4-15) 165; Answers to 20.3 Assessment, (1) 165; Answers to Section Test Serving the Meal, 165; Answers to Chapter 20 Review and Assessment, (1-4, 6, 9-11, 13, 14) 171; Chapter 20 Test Practice, 171;Section Test 20.1 Restaurant Personnel, 297, (18-25) 298; Section Test 20.2 Service Tools and Utensils, (3, 4-7) 299, (8-15) 300; Section Test 20.3 Serving the Meal, 301-302

PERFORMANCE STANDARDS: EVIDENCE STANDARD IS MET

The student:

1.1 Predicts key changes within the industry, which are based on societal, cultural and economic trends.


SE: Restaurant Industry Overview, xxii; Menus as Planning Tools, 680-681; Focus on Nutrition, 681; Planning a Menu, 685-688; 21.1 Assessment (6) 693

TRB: Answers to 21.1 Assessment (6) 175







1.2A Collects and presents information related to government agencies and legislation concerning the food production and service industry.


SE: Standards and Inspections, 30-32; Figure (1-16) 31; The Seven Steps of HACCP, 32-35; 1.3 Assessment (2, 3) 35; Automatic Hood ND Sprinkler Systems, 41; Safety as an Ongoing Process, 58, 60-63; 2.2 Assessment-Social Studies, OSHA, 63; Chapter 2 Review and Assessment–Test Practice (2, 9) 65; Focus on Safety, 83; Egg Inspection and Grading, 244; Egg Sizes, 245; Grading Fruit, 355-356; Market Forms, 379; Inspection and Grading, 470, 475; Chapter 15 Review and Assessment (10) 498; Meat Inspection, 501-502; Quality Grading, 502;

Beef, 504; Veal, 507; Pork, 509; Inspection and Grading, 521; Chapter 16 Review and Assessment, (1) 530

TRB: Class Discussion, 16; Answers to 1.3 Assessment (2, 3) 35; Answers to Section Test 1.3 The HACCP System, (2-4, 6, 7, 11) 17; Answers to Chapter 2 Review and Assessment–Test Practice (2, 9) 18; Answers to Chapter 15 Review and Assessment (10) 130; Answers to Section Test 16.2 Poultry, (1) 135; Answers to Chapter 16 Review and Assessment, (1) 136; Section Test 1.3 The HACCP System, (2-4, 6, 7) 198, (11) 199; Section Test 16.2 Poultry (1) 277

1.2B Describes the effects of market factors on the food production and service industry.


SE: Market Forms of Fruit, 354; Culinary History-The Influence of Alice Waters and Chez Panisse, 359; Market Forms 379; Chapter 18 Review and Assessment, (18) 588; Focus on Nutrition, 681; Cyclical Menus, 685; Types of Places and Customers, 686-687, 688-689; 21.1 Assessment (6) 693

TRB: Answers to Chapter 18 Review and Assessment, (18) 150; Answers to 21.1 Assessment (6) 175; Answers to Section Test 21.1 Planning the Menu (9) 175; Section Test 21.1 Planning the Menu (9) 305







1.3 Develops and utilizes an organizational chart within the food production and service industry.


SE: Culinary Careers, xiv-xx; Garde Manger, 271; 10.1 Assessment, (1) 280; Restaurant Personnel, 643-646; 20.1 Assessment, (1) 651; Chapter 20 Review and Assessment, (1-4) 676; Chapter 20 Test Practice, (1-4) 677

TRB: Class Discussion, 80, 162; Answers to 10.1 Assessment, (1) 81; 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) 171; Answers to Chapter 20 Test Practice, (1-4) 171; Section Test 20.1 Restaurant Personnel, 297, (18-25) 298

STANDARD 2.0

Students will identify and demonstrate the basic principles of safety and sanitation procedures used in the food production and service industry.


The student will:

2.1 Describe cross contamination and uses of acceptable procedures when preparing and storing potentially hazardous foods.**

SE: Sources of Contamination, 12-13; Figure (1-5) 12, (1-6) 14, (1-9) 17, (1-12) 24, (3-3) 75, (4-9) 131; Grooming and Hygiene, 13-15; Basic Culinary Skills-Proper Hand Washing, 13; Focus on Safety, 13; Chef’s Tip, 16, 133; Types of Cleansing Agents, 16; Types of Sanitizers, 17; Cleaning and Sanitizing, 16-18; 1.1 Assessment (2, 3, 8) 20; Cooking Foods Safely, 23; Preparing Foods Safely, 24; Chapter 1 Review and Assessment (15) 36; Keeping Knives Clean and Sanitized, 117; Maintaining the Cutting Surface, 118-119; Washing by Hand, 131-133; Chapter 4 Test Practice (8) 135; Egg Safety (2) 254; Focus on Sanitation, 316, 356; Glossary-Cross-contamination, 771

TRB: Class Discussion, 12; Figure Discussion, (1-5) 12; Answers to1.1 Assessment (2, 3, 8) 13; Answers to Section Test 1.1, (9, 10, 15, 16) 13; Answers to Chapter 1 Review and Assessment, (15) 18; Answers to 41; Chapter 4 Test Practice (8) Section Test 1.1, (9, 10) 193, (15, 16) 195







2.2 Discuss appropriate emergency policies for kitchen, dining room, and room service injuries.**

SE: Fire Control, 41; Fire Extinguishers and Classes of Fires, 42; Fire Extinguishers, 42-43, 45; PASS System for Using Fire Extinguishers, 43; Fire Emergency Plans, 45-46; Focus on Safety, 45; Figures (2.3) 43, (2.4) 45, (2-13) 54; 2.1 Assessment (1-6) 46, Test Kitchen, 46; Science-Types of Fire Extinguishers, 46; Burns, 48; Preventing Accidents and Injuries, 49-54; Chef’s Tip, 51, 52; First Aid and Emergency Procedures, 54-57; Research, 59; Safety as an Ongoing Process, 58, 60-63; 2.2 Assessment (1-7) 63, Test Kitchen, 63; Chapter 2 Review and Assessment (1-3, 6-14) 64; Lab Activity-Project 2: Hazard Communication Program, 65; Chapter 2 Test Practice, (1-9) 65

TRB: Class Discussion, 20, 22; Figure Discussion, (2.3, 2.4), 20; Answers to 2.1 Assessment (1-6) 21; Answers to Section Test 2.1 Fire Safety (2-14) 21; Answers to 2.2 Assessment (1-7) 23; Answers to Section Test 2.2 Accidents and Injuries (2-14) 23; Answers to Chapter 2 Review and Assessment (1-3, 6-14) 24; Answers to Chapter 2 Test Practice, (1-9) 24; Section Test 2.1 Fire Safety (2-10) 200, (12-14) 201; Section Test 2.2 Accidents and Injuries (2-7) 202; (8-14) 203

2.3 Demonstrate first aid practices.** The foundation of this objective is found on pages:

SE: Burns, 48; First Aid and Emergency Procedures, 54-57; 2.2 Assessment, (1, 3) 63

TRB: Class Discussion, 22; Answers to 2.2 Assessment, (1, 3) 23; Answers to Section Test 2.2 Accident and Injuries, (6, 7,8) 23; Section Test 2.2 Accident and Injuries, (6, 7) 202 (8) 203


The student:

2.1 Develops and practices acceptable procedures to prevent cross contamination, foodborne and airborne illnesses, and blood borne pathogens.

SE: Importance of Food Safety, 5-6; Biological Hazards, 8-10; FAT TOM, 11-12; Figures (1-4,1-5) 12, (1-6) 14, (1-7, 1-8) 15, (1-9) 17, (1-12) 24, (3-2) 74, (3-5) 77, (4-9) 131; Grooming and Hygiene, 13-15; Basic Culinary Skills-Proper Hand Washing, 13; Focus on Safety, 13; Chef’s Tip, 16, 133; Cleaning and Sanitizing, 16-18; Types of Cleansing Agents, 16; Types of Sanitizers, 17; Waste Disposal, 18; Pest Control, 19-20; 1.1 Assessment (1-8) 20; Science-Outbreaks of Foodborne Illness, 20; The Flow of Food, 21-29; 1.2 Assessment (1-7) 29, Test Kitchen 29; Science-Thermometers, 29;







(CONTINUED)


(CONTINUED)

The HACCP System, 30-35; 1.3 Assessment (1-6) 35, Test Kitchen, 35; Chapter 1 Review and Assessment (2, 3, 5-16, 19, 20) 36; Lab Activity-Project 1: HACCP Procedures, 37; Chapter 1 Test Practice, (2-6, 8, 9) 37; infrared thermometer, 74; Cleaning Refrigerators and Freezers, 75-76; Shelves, 77; Storage Containers, 77-78; 3.2 Assessment (4) 78; Maintain and clean equipment properly, 79; Cleaning Food-Preparation Equipment, 83; Cleaning Cooking Equipment, 87-88; Chafing Dish, 92; Holding Cabinets and Covered Racks, 93; Chapter 3 Review and Assessment, (10, 15) 98; Keeping Knives Clean and Sanitized, 117; Maintaining the Cutting Surface, 118-119; Washing by Hand, 131-133; Chapter 4 Test Practice (8) 135; Egg Safety (2) 254; Focus on Sanitation, 316, 356; Selecting and Storing Fish, 470; PUFI mark, 475; Storing Fish, 477-478; 15.1 Assessment, (2, 4, 6) 486; Receiving and Storing Shellfish, 488-489; mussels, 495; 15.2 Assessment (2, 6) 497; Chapter 15 Review and Assessment, (7, 10, 18) 498; Chapter 15 Test Practice (8) 499; Receiving and Handling Meat, 514-516; Focus on Sanitation, 516; 16.1 Assessment (3) 520; Choosing Quality Poultry, 523; Focus on Safety, 524; 16.2 Assessment (1, 3) 529; Chapter 16 Review and Assessment, (5-7, 18) 530; Cleaning Service Utensils, 655-658

TRB: Class Discussion, 12; 14, 16, 28, 124; 134; Figure Discussion, (1-4, 1-5, 1-6, 1-8) 12; (1-12) 14, (3-2, 3-5) 28, (4-9) 39; Answers to 1.1 Assessment (1-8) 13; Answers to Section Test 1.1 Sanitary Food Handling, (1, 6, 7, 9-16) 13; Answers to 1.2 Assessment (1-7) 15; Answers to Section Test 1.2 The Flow of Food, (1, 2, 5-9) 15; Answers to 1.3 Assessment (1-6) 17; Answers to Section Test 1.3 The HACCP System, (1-15) 17; Answers to Chapter 1 Review and Assessment (2, 3, 5-16, 19, 20) 18; Answers to Chapter 1 Test Practice, (2-6, 8, 9) 18; Answers to 3.2 Assessment (4) 29; Answers to Section Test 3.2 Receiving and Storage Equipment, (10, 11) 29; Answers to Chapter 3 Review and Assessment, (10, 15) 34; Answers to Chapter 4 Test Practice (8) 34; Answers to 15.1 Assessment, (2, 4, 6) 125; Answers to 15.2 Assessment (2, 6) 128; Answers to Section Test 15.2 Shellfish, (6, 13, 14, 16, 17) 129; Answers to Chapter 15 Review and Assessment, (7, 10, 18) 130; Answers to Chapter 15 Test Practice (8) 130;







(CONTINUED)


(CONTINUED)

Answers to 16.1 Assessment (3) 133; Answers to 16.2 Assessment (1, 3) 135; Answers to Section Test 16.2 Poultry (6, 7, 8) 135; Answers to Chapter 16 Review and Assessment, (5-7, 18) 136; Section Test 1.1 Sanitary Food Handling, (1, 6, 7, 9-12) 193; (13-14) 194, (15-16) 195; Section Test 1.2 The Flow of Food, (1, 2, 5-7) 196, (8, 9) 197; Section Test 1.3 The HACCP System, 198-199; Section Test 3.2 Receiving and Storage Equipment, (10) 207, (11) 208; Section Test 15.2 Shellfish, (6) 273, (13, 14, 16, 17) 274; Section Test 16.2 Poultry, (6) 277, (7, 8) 278

2.2 Distinguishes and employs preventive measures for the prevention of accidents.


SE: Fire Hazards, 39-40; Figures, (2-1) 40, (2-3) 43, (2-4) 45, (2-5) 46; Focus on Safety, 40, 41, 45; Fire Control, 41-43, 44; Fire Extinguishers and Classes of Fires, 42; PASS System for Using Fire Extinguishers, 43; Fire Emergency Plans, 45-46; 2.1 Assessment, (1-6) 46, Test Kitchen, 46, Science, 46; Preventing Accidents and Injuries, 49-54; Figures, (2-7) 49, (2-8) 50, (2-9) 51, (2-10), 52, (2-12) 53; Chef’s Tip, 52, 53; Hazard Communication Standard, 58-59; Material Safety Data Sheet, 60, 61; Hazard Communication Program, 60; General Safety Audit, 62; 2.2 Assessment (2, 4, 5, 7) 63; Chapter 2 Review and Assessment, (1-6, 8, 9, 12-18) 64; Test Practice, (1-5, 7) 65; Lab Activity-Project 2 Hazard Communication Program, 65

TRB: Class Discussion, 20, 22; Figure Discussion, (2-3, 2-4) 20, (2.13) 22; Answers to 2.1 Assessment, (1-6) 21; Answers to Section Test 2.1 Fire Safety, (2-14 ) 21; Answers to 2.2 Assessment (2, 4, 5, 7) 21; Answers to 2.2 Assessment (1) 23; Answers to Section Test 2.2 Accidents and Injuries, (1-5, 10, 11, 14) 23; Answers to Chapter 2 Review and Assessment, (1-6, 8, 9, 12-18) 24; Answers to Chapter 2 Test Practice, (1-5, 7) 24; Section Test 2.1 Fire Safety, (2-11) 200, (12-14) 201; Section Test 2.2 Accidents and Injuries, (1-5) 202, (10, 11, 14) 203







2.3 Administers simulated basic first aid procedures including treating burns, cuts, CPR, and Heimlich maneuver.


SE: Burns, 48; Chef’s Tip, 51, 55; First Aid and Emergency Procedures, 54-57

2.2 Assessment (1) 63, Test Kitchen ; Figures, (2.13) 54, (2.14) 57; Chapter 2 Review and Assessment, (7, 10, 11, 19, 20) 64; Test Practice, (6) 65

TRB: Class Discussion, 22; Figure Discussion, (2.13) 22; Answers to 2.2 Assessment (1) 23; Answers to Section Test 2.2 Accidents and Injuries, (6-8) 23; Answers to Chapter 2 Review and Assessment, (7, 10, 11, 19, 20) 24; Answers to Chapter 2 Test Practice, (6) 24; Section Test 2.2 Accidents and Injuries, (6,7), 202 (8) 203







STANDARD 3.0

Students will demonstrate commercial preparation skills for all menu categories to produce a variety of food products.


The student will:

3.1 Develop garde-manager skills in producing a variety of cold food products.**

SE: Dressings and Dips, 271-280; 10.1 Assessment, (1-7) 280, Test Kitchen, 280; Salads, 281-294; 10.2 Assessment, (1-7) 294, Test Kitchen 294; Language Arts-Descriptive Writing, 294; Cheese, 295-307; 10.3 Assessment, (1-7) 307, Test Kitchen, 307; Cold Food Presentation, 308-319; 10.4 Assessment, (1-7) 319, Test Kitchen, 319; Chapter 10 Review and Assessment, 320, Test Practice, 321; Recipe Cards (28-42) 321; Lab Activity-Project 10: Tasting Cheese, 321; Sandwiches, 323-330; Figure (11.1) 324; Chef’s Tip, 326,329; Focus on safety, 326; Basic Culinary Skills- Making a Club Sandwich, 329; 11.1 Assessment, (1-3, 6, 7) 332, Test Kitchen, 332; Types of Appetizers and Hors d’Oeuvres, 333; Cold Appetizers and Hors d’Oeuvres, 335-336; Presenting Appetizers and Hors d’Oeuvres, 337, 339; Figure (11-5) 339; 11.2 Assessment, (1,2) 339; Chapter 11 Review and Assessment, (1-9, 11-17) 340, (1-3, 5, 6) 341; Recipe Cards, (43, 45) 341

TRB: Class Discussion, 80, 83, 85, 87, 92, 94; Figure Discussion, 80, 83, 85, 87, (11.1) 92, (11.5) 94; Answers to 10.1 Assessment, (1-7) 81; Answers to Section Test 10.1 Dressings and Dips, 82; 10.2 Assessment, (1-7) 84; Answers to Section Test 10.2 Salads, 84; Answers to 10.3 Assessment, (1-7) 86; Answers to Section Test 10.3 Cheese, 86; Answers to 10.4 Assessment, 88; Answers to Section Test 10.4 Cold Food Presentation, 88; Chapter 10 Review and Assessment, 89,Test Practice, 89; Answers to 11.1 Assessment, (1-3, 6, 7) 93; Answers to Section Test 11.1 Sandwiches, (1-4, 6,7, 11, 12) 93; Answers to 11.2 Assessment, (1,2) 95; Answers to Section Test 11.2 Appetizers and Hors d’Oeuvres, (1, 2, 4-8, 10-14, 16-19) 95; Chapter 11 Review and Assessment, (1-9, 11-17), 96 (1-3, 5, 6) 96; Section Test 10.1 Dressings and Dips, 233-234; Section Test 10.2 Salads, 245-246; Section Test 10.3 Cheese, 247-248; Section Test 10.4; Cold Food Presentation, 249-250;

Section Test 11.1 Sandwiches, (1-4) 251, (6,7, 11, 12) 252; Section Test 11.2 Appetizers and Hors d’Oeuvres, (1, 2, 4-8, 10-14) 253, (16-19) 254







3.2 Apply the fundamentals of baking science to the preparation of a variety of products.**

SE: Introduction to Baking, 535-552; 17.1 Assessment (1-7) 552, Test Kitchen, 552; Yeast Dough, 553-561; 17.2 Assessment (1-6) 562, Test Kitchen, 562; Breads, Rolls, and Pastries, 563-571; 17.3 Assessment, (1-7), Test Kitchen, 571; Chapter 17 Review and Assessment, 572, Test Practice, 573; Muffins and Quick Breads, 575-581; 18.1 Assessment, 581, Test Kitchen 581; Biscuits and Scones, 582-587; 18.2 Assessment, 587, Test Kitchen, 587; Chapter 18 Review and Assessment, 588; Test Practice, 589; Lab Activity-Project 18: Blueberry Muffins, 589; Chocolate, 591-598; 19.1 Assessment, 598, Test Kitchen 598; Custards, Mousses and Frozen Desserts, 599-607; 19.2 Assessment, 607, Test Kitchen, 607; Cookies and Cakes, 608-627; 19.3 Assessment, 627, Test Kitchen 627; Pies, Tarts and Pastries, 628-637; 19.4 Assessment, 637, Test Kitchen, 637; Chapter 19 Review and Assessment, 638, Test Practice, 639; Lab Activity-Project 19: Chocolate, Chocolate, Chocolate, 639

IM: Class Discussion, 138, 140, 142, 144, 146, 152, 154, 156, 158; Figure Discussion, 138, 140, 142, 144, 146, 152, 154, 156, 158; Answers to 17.1 Assessment (1-7) 139; Answers to Section Test 17.1 Introduction to Baking, 139; Answers to 17.2 Assessment (1-6) 141; Answers to Section Test 17.2 Yeast Dough, 141; Answers to 17.3 Assessment, 143; Answers to Section Test 17.3 Breads, Rolls, and Pastries, 143; Answers to Chapter 17 Review and Assessment, 144, Test Practice, 144; Answers to 8.1 Assessment, 147; Answers to Section Test 18.1 Muffins and Quick Breads, 147; Answers to 18.2 Assessment, 149; Answers to Section Test 18.2, Biscuits and Scones, 149; Answers to Chapter 18 Review and Assessment, 150; Answers to 19.1 Assessment, 153; Answers to Section Test 19.1 Chocolate, 153; Answers to 19.2 Assessment, 155; Answers to Section Test 19.2 Custards, Mousses and Frozen Desserts, 155; Answers to 19.3 Assessment, 157; Answers to Section Test 19.3 Cookies and Cakes, 157; Answers to 19.4 Assessment, 159; Answers to Section Test 19.4; Pies, Tarts and Pastries, 159; Answers to Chapter 19 Review and Assessment, 160; Section Test 17.1 Introduction to Baking, 279-280; Section Test 17.2 Yeast Dough, 281-282; Section Test 17.3 Breads, Rolls, and Pastries, 283-284; Section Test 18.1 Muffins and Quick Breads, 285-286; Section Test 18.2, Biscuits







(CONTINUED)

3.2 Apply the fundamentals of baking science to the preparation of a variety of products.**

(CONTINUED)

and Scones, 287-288; Section Test 19.1 Chocolate, 289-290; Section Test 19.2 Custards, Mousses and Frozen Desserts, 291-292 Section Test 19.3 Cookies and Cakes, 293-294

3.3 Demonstrate appropriate and creative styles in plating, including decorative pieces.**


SE: Food Presentation, 208-213; 7.3 Assessment (1-7) 213, Test Kitchen 213; Design Elements for Food Arrangements, 314-316; Figures (10-23) 315, (10-24) 316, (11-5) 339; Centerpieces and Garnishes, 316-318; Color Effect of Garnishes, 318; Basic Culinary Skill-Making a Fan Cut, 319; 10.4 Assessment (3, 5) 319, Test Kitchen, 319; Chapter 10 Test Practice, (4) 321; Make a Good First Impression, 337; Plating Desserts, 635-637; 19.4 Assessment, (4, 7) 637

TRB: Class Discussion 64, 87; Figure Discussion, 64; 7.3 Assessment (1-7) 65; Answers to Section Test 7.3 Food Presentation,65; 10.4 Assessment (3, 5) 88; Answers to Section Test 10.4 Cold Food Presentation, (14, 16, 17) 88; Answers to Chapter 10 Test Practice, (4) 89; Answers to 19.4 Assessment, (4, 7) 159; Section Test 7.3 Food Presentation, 233-234; Section Test 10.4 Cold Food Presentation, (14) 249, (16, 17) 250

3.4 Apply the principles and nutrient retention practices to ensure the fulfillment of nutrient requirements, including those related to life cycle and special dietary needs.***

SE/TE: Focus on Nutrition, 384; Boiling and Steaming Vegetables, 384; Mutual Supplementation, 707; Food Allergies, 721; Vegetarian Options, 721, 723; Techniques to Emphasize, 723-724; Culinary Science-Colors and Nutrients, 728; 2.2 Assessment (1, 2, 4, 5) 729; Chapter 22 Review and Assessment, (3) 730

TRB: Class Discussion, 182; Answers to 2.2 Assessment (1, 2, 4, 5) 183; Answers to Section Test 22.2 Making Menus More Nutritious, (1, 7, 183; Answers to Chapter 22 Review and Assessment, (3) 184; Section Test 22.2 Making Menus More Nutritious, (1, 7) 311, (14) 312








The student:

3.1 Selects and uses tools and equipment to produce decorative pieces to include fruit, vegetable carvings, cheese displays and accompaniments.

SE: Chef’s Knife, 104; Utility Knife, 104; Paring Knife, 104; Tournee, 104; Mandoline, 109; Precision Cuts, 110; Lozenge, 115; Peeler, 123; Melon Baller, 123; Channel Knife, 123; Platters, 309; Trays, 309; Caviar Presentation, 312; Figure (10-21) 312; Serving Tools, 316; Basic Culinary Skills-Making a Fan Cut, 319; Test Kitchen, 319; Removing Skins, 357; Focus on Safety, 357; Figure (12-3) 357; Cutting Fruit for Service, 358

TRB: Answers to Section Test 4.1 Using Knives, (10, 14) 38; Section Test 4.1 Using Knives, (10, 14) 213

3.2A Selects and uses tools and equipment to prepare a variety of specialty yeast breads.

SE: Mixing and Blending Equipment, 81-82; Figures (3-7) 82, (4-8) 121, (17-6) 545, (17-17, 17-18) 564, (17-20) 569, (17-21) 570; Cutting and Slicing Tools, 121; Mixing and Cooking Tools, 121; Shredding and Grating Tools, 121; Zester 122; Corer, 122; Mixing and Cooking Tools, 123; Hand Tools-Measuring Weight, 125; Hand Tools, 126; Sheet Pan, 130; Tools for Measuring, 545: Bench Scrapers, 546; Bread Baking Equipment, 547; Appliances, 547-548; Parchment Paper, 548; Loaf Pans, 548; Springform Pans, 549; Tube Pans, 549; Rolling Pins, 549; Chef’s Tip, 550; Scaling Ingredients, 556-557; Cutting and Scaling, 563; Washes and Glazes, 569; Scoring, 569; Cooling and Slicing Breads, 570; Chapter 17 Test Practice, (8) 573

TRB: Class Discussion, 39, 140, 142; Answers to Section Test 4.2 Smallware, (8) 40; Figure Discussion, (17-21) 142; Answers to Chapter 17 Test Practice, (8) 144; Answers to Section Test 17.1 Introduction to Baking, (17-20, 21, 23) 141; Answers to Section Test 17.2 Yeast Dough, (6) 141; Answers to Section Test 17.3 Breads, Rolls, and Pastries, (2, 7) 143; Section Test 4.2 Smallware, (8) 216; Section Test 17.1 Introduction to Baking, (17-20, 21, 23) 280; Section Test 17.2 Yeast Dough, (6) 281; Section Test 17.3 Breads, Rolls, and Pastries, (2, 7) 283







3.2B Selects and uses tools and equipment to produce a variety of types of cookies, cakes, and pastry and prepare a variety of fillings and toppings for pastries and baked goods.

SE: Mixing and Blending Equipment, 81-82; Figures (3-7) 82, (4-8) 121, (17-6) 545, (17-7) 546; (17-8) 547, (17-10) 550, (17-11) 551, (18-6) 585, (19-2, 19-3) 595, (19-12) 619; Cutting and Slicing Tools, 121; Shredding and Grating Tools, 121; Mixing and Cooking Tools, 121; Zester 122; Corer, 122; Mixing and Cooking Tools, 123;lHand Tools-Measuring Weight, 125; Drum Sieve, 124; Hand Tools, 126; Double Boiler, 129; Sheet Pan, 130; Souffle Dish, Ramekin and Custard Cup, 130; Tools for Measuring, 545: Tools for Pastry, 549-551; Chef’s Tip, 550; Baking Pans and Molds, 548; 17.1 Assessment , (2, 4, 6) 552; Preparing and Filling Pans, 577-578; Baking, 578; Basic Shaping, 584-585; 18.2 Assessment, (6) 587; Chapter 18 Test Practice, (10) 589; Working with Chocolate, 594-596; Preparing Cookie Pans, 612-613; Shaping Cookies, 614-617; Blind Baking, 632

TRB: Class Discussion, 39; 138; Answers to Section Test 4.2 Smallware, (1, 4) 40; Figure Discussion, (17-8,17-11) 138; 17.1 Assessment (2, 4, 6) 139; Answers to Section Test 17.1 Introduction to Baking, (17, 22-25) 141; Answers to Section Test 18.1 Muffins and Quick Breads, (12, 13) 147; Answers to 18.2 Assessment, (6) 149; Answers to Section Test 18.2 Biscuits and Scones, (8) 149; Answers to Chapter 18 Test Practice, (10) 150; Answers to Section Test 19.3 Cookies and Cakes, (4, 8, 9) 157; Answers to Section Test 19.4 Pies, Tarts, and Pastries, (7) 159; Section Test 4.2 Smallware, (1, 4) 215; Section Test 17.1 Introduction to Baking, (17, 22-25) 280; Section Test 18.1 Muffins and Quick Breads, (12, 13) 285; Section Test 18.2 Biscuits and Scones, (8) 287; Section Test 19.3 Cookies and Cakes, (4, 8, 9) 293; Section Test 19.4 Pies, Tarts, and Pastries, (7) 295







3.3 Assembles various plate designs and create various garnishes.

The foundation of this objective can be found on pages:

SE: Chef’s Tip, 143, 293, 326; Chives, 174; Parsley, 175; Preparing Greens, 287-288; Basic Culinary Skill-Croutons, 288, Making a Fan Cut, 319; Garnish, 293; As a topping or garnish, 307; Garnishes, 317-318; Color Effects of Garnishes, 318; 10.4 Assessment, (6) 319, Test Kitchen, 319; Garnish, 326; Serving Fruit, 361; Figure (14-12) 455, (14-15) 461, (22-9) 729; Garnishing Soups, 461-464; Clear Soup-Garnishes, 462; Hearty Soup-Garnishes, 463; Culinary Diversity, 465; 14.3 Assessment, (4, 7) 465; Yeast Bread Garnishes, 562; Garnishes and Serving Accompaniments, 578-581; 18.1 Assessment (3) 581; Presentation Techniques, 727-729;

TRB: Answers to Section Test 10.2 Salads (8) 84; Class Discussion, 87; Answers to 10.4 Assessment, (6) 88; Answers to Section Test 10.4 Cold Food Presentation,(15) 88; Figure Discussion (14-12) 120; Answers to 14.3 Assessment, (4, 7) 121; Answers to 14.3 Assessment, (4) 121; Answers to Section Test 14-3 Soups, (5, 9, 15) 121; 18.1 Assessment (3) 147; Answers to Section Test Muffins and Quick Breads (7, 9, 10) 147; Section Test 10.2 Salads(8) 246; Section Test 10.4 Cold Food Presentation (17) 250; Section Test 14-3 Soups, (5, 9) 269, (15) 270; Section Test Muffins and Quick Breads (7, 9, 10) 285

3.4A Demonstrates cooking techniques and storage principles for maximum retention of nutrients.

SE: Focus on Nutrition, 384, 681; Boiling and Steaming Vegetables, 384; Using Healthy Food Preparation Techniques, 723-726; Figure (22-6) 723; Colors and Nutrients, 728; 22.2 Assessment, (2-7) 729; Test Kitchen, 729

TRB: Class Discussion, 182; Figure Discussion, (22-6) 182; Answers to 22.2 Assessment, (2-7) 183; Answers to Section 22.2 Making Menus More Nutritious, (12, 13) 183; Answers to Chapter 22 Review and Assessment, (5, 18) 184; Answers to Chapter 22 Test Practice, (9, 10) 184; Section 22.2 Making Menus More Nutritious, (12, 13) 312







3.4B Assesses nutritional concerns for vegetarianism, food allergies, medical problems, and religious dietary laws and determine appropriate substitutions.

SE: Focus on Nutrition, 288, 384, 681, 708; Boiling and Steaming Vegetables, 384; Broth, 454; Consomme, 454; Fat Content, 470; Focus on Safety, 496, 721; The Language of Nutrition, 706-714; Nutrition Information, 714-718; 22.1 Assessment (1-8) 718, Test Kitchen, 718; Science-Dietary Fiber, 718; Choosing Healthy Ingredients, 720-721; Food Allergies, 721; Vegetarian Options, 721, 723; Basic Culinary Skills, 724, 725; Figure (22-7) 725; 22.2 Assessment, (1, 2, 4) 729; Social Studies-Vegetarianism, 729; Chapter 22 Review and Assessment, (5, 18) 730; Chapter 22 Test Practice, (9, 10) 731

TRB: Class Discussion, 180; Answers to 22.1 Assessment (1-8) 181; Answers to Section Test 22.1 Nutrition Basics, 181; Answers to 22.2 Assessment, (1, 2, 4) 183; Answers to Section 22.2 Making Menus More Nutritious, (1) 183; Answers to Chapter 22 Review and Assessment, (5, 18) 184; Answers to Chapter 22 Test Practice, (9, 10) 184; Section Test 22.1 Nutrition Basics, 309-310; Section 22.2 Making Menus More Nutritious, (1) 312

3.4C Creates appropriate menus for religious dietary laws and ethnic cuisine.


SE: Cooking Vegetables, 383; Customers’ Needs and Expectations, 680; Focus on Nutrition, 681; Geography and Culture, 686; Age, 686; Special Needs, 688; Religion, 688

TRB: Answers to Section 22.2 Making Menus More Nutritious, (3-6) 183; Section 22.2 Making Menus More Nutritious, (3-6) 312







STANDARD 4.0

Students will demonstrate employability skills required in the food production and service industry.


The student will:

4.1 Demonstrate quality guest service and customer relations including all aspects of communication.**


SE: Figure (20-3, 20-4) 647, (20-5) 650, (20-13) 20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673; Working the Front Door, 647-650; Greeting and Seating Guests, 650-651; 20.1 Assessment (4) 651; Serving Guests, 663-668; 20.3 Assessment (2, 3) 668; Handling Customer Complaints, 669-671; Chef’s Tip, 673; Handling Problems, 672-675; Chef’s Tip, 673; 20.4 Assessment (1-7) 675; Chapter 20 Review and Assessment (8, 16, 17) 677

TRB: Answers to 20.1 Assessment (4) 163; Answers to Section Test 20.3 Serving the Meal (11) 168; Answers to 20.4 Assessment (1-7) 165; Answers to Section Test 20.4 Handling Complaints and Problems, (1-9) 170;Answers to Chapter 20 Review and Assessment (8, 16, 17) 166; Section Test 20.3 Serving the Meal (11) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-9) 304

4.2 Demonstrate ethical behavior within the food service establishment.**


SE: Professionalism, 207; Truthfulness, 689; Truth- in-Menu Laws, 689; Communicating, 750;

TRB: Extension 12-Character Development, 365-366

4.3 Describe job-interviewing skills.*** The foundation of this objective is found on pages:

SE: Hiring and Training, 751-752; Preparing Your Resume, 757-760; Locating Job Opportunities, 761-762; Applying for a Job, 763-764; 23.3 Assessment (7) 753; Language Arts-Describing Jobs, 753

TRB: Class Discussion, 190; 23.3 Assessment (7) 191; Answers to Section Test 23.2 Managing a Restaurant (11-16) 191; Section Test 23.2 Managing a Restaurant (11-16) 318








The student:

4.1A Demonstrates the ability to use body language and written and oral communication to maintain positive relationships with customers.

SE: Figure (20.2) 645, (20.5) 650, (20-12) 665, (20-13) 668, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673, (23-4) 736; Working the Front Door, 647-650; Greeting and Seating Guests, 650-651; 20.1 Assessment (2, 4) 651; Serving Guests, 663-668; 20.3 Assessment (2, 3, 5-7) 668; Handling Customer Complaints, 669-671; Handling Problems, 672-675; 20.4 Assessment (1-7) 675; Social Studies-Restaurant Etiquette, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Customers Reaction, 737; Communicating, 750

TRB: Figure Discussion, (20.2, 20.5) 162, (20-13) 167, (20-14, 20-15, 20-16, 20-17) 169; 20.1 Assessment (2, 4) 163; Answers to Section Test 20.1 Restaurant Personnel (21-23, 27) 163; 20.3 Assessment (2, 3, 5-7) 168; Answers to Section Test 20.3 Serving the Meal (19, 20, 22-26) 168; Class Discussion, 169; 20.4 Assessment (1-7) 170; Section Test 20.4 Handling Complaints and Problems, (1-9) 170; Chapter 20 Review and Assessment, (8, 16, 17) 171; Section Test 20.1 Restaurant Personnel (21-23, 27) 298; Section Test 20.3 Serving the Meal (19, 20, 22-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7, 8) 304

4.1B Discusses sales techniques for service personnel including menu knowledge and suggestive selling.

SE: Maitre d’, 644; Captain, 644; Wine Steward, 644; Server, 644; Presenting the Menu, 665; Figure (20-12) 665; Influencing Customer Choices, 682; Spoken Menu, 692; Writing a Menu, 693; Chapter 21 Review and Assessment, (12) 702

TRB: Chapter 21 Review and Assessment, (12) 178; Answers to Section Test 21.2. Planning the Menu, (16) 175; Section Test 21.2. Planning the Menu, (16) 306







4.1C Discusses time management and other organizational management techniques.

SE: Ingredients List, 141; Equipment, 143; Figure (5-1) PRN Method for Reading Recipes, 144; 144; Ingredients, 144; Method, 144; Timing, 144; 5.1 Assessment (7) 148; Chapter 5 Review and Assessment, (7) 158; Mise en Place, 195-202; 7.1 Assessment (1-7) 202, Test Kitchen 202; Science-The Critical Path, 202; Basic Mise en Place for Service, 209; Chapter 7 Review and Assessment, (1, 2, 8, 11-13, 16) 214; Chapter 7 Test Practice (1-3) 215; Lab Activity-Project 7: Mise en Place, 215; Sandwich Mise en Place, 326-328; 11.1 Assessment (2) 332; Chapter 11 Test Practice, (2) 341; Preparing Pans, 620; Mise en Place, 652; Basic Steps in the Purchasing Process, 744; Creating a Par-Stock List, 744; Inventories, 747; 23.2 Assessment (3, 4, 6) 747; Chapter 23 Review and Assessment, (5, 14, 15) 754; Chapter 23 Test Practice, (10) 755

TRB: Figure Discussion, (5-1) 44, 60; Answers to 5.1 Assessment (7) 45; Chapter 5 Review and Assessment, (7) 48; Answers to Section Test 5.1 Understanding Standardized Recipes, 45; Class Discussion, 60, 92; Answers to 7.1 Assessment (1-7) 61; Answers to Section Test 7.1 Mise en Place, 61; Answers to Chapter 7 Review and Assessment , (1, 2, 8, 11-13, 16) 66; Answers to Chapter 7 Test Practice (1-3) 66; Answers to 11.1 Assessment (2) 93; Answers to 23.2 Assessment (4, 6) 189; Answers to Section Test 23.2 Purchasing and Inventory, (1) 189; Answers to Chapter 23 Review and Assessment, (5, 14, 15) 192; Answers to Chapter 23 Test Practice, (10) 192; Section Test 5.1 Understanding Standardized Recipes, (5, 8, 10) 217; Section Test 7.1 Mise en Place, 230-231; Section Test 23.2 Purchasing and Inventory, (1) 315; Extension 9-Time Management & Other Management Techniques, 357-358; Answer Key Extension 9 (376)

4.2A Describes reasons for regular attendance, punctuality, use of sick days, and the importance of moral responsibilities and attention to detail.


SE: Hiring and Training, 751-752; Terminating, 752-753

TRB: Answers to Section Test 23.2 Managing a Restaurant (19, 20) 191; Section Test 23.2 Managing a Restaurant (19, 20) 318







4.2B Gains self-awareness and confidence by engaging in-group interaction.


SE: Learning To Work Together, 203-207; 7.2 Assessment (1-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Managing People, 750-753; Figure (23-13) 751; 23.2 Assessment, (2, 7) 753, Test Kitchen, 753

TRB: Class Discussion, 62; Answers to 7.2 Assessment (1-7) 63; Answers to Section Test 7.2 Learning To Work Together, 63; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Section Test 7.2 Learning To Work Together, 231-232

4.3 Simulates a job interview. The foundation of this objective is found on pages:

SE: Hiring and Training, 751-752; Preparing Your Resume, 757-760; Locating Job Opportunities, 761-762; Applying for a Job, 763-764; 23.3 Assessment (7) 753; Language Arts-Describing Jobs, 753

TRB: 23.3 Assessment (7) 191

STANDARD 5.0

Students will apply math skills to food production and service operations.


The student will:

5.1 Perform math calculations related to guest checks and billing.**


SE: The wait staff, 653; Presenting the Check, 666; Basic Culinary Skills (27-32) 667; Nonpayment Problems, 674; Cash or Credit Card Problems, 674

5.2 Appraise the cost of food to calculate recipe costs and unit costs of each item to determine selling prices.**

SE/TE: Menu-Pricing Methods, 696-699; Figure Discussion, (21-11) 696, (21-13) 700; Culinary Math-Raw Food Cost, 697, The Q Quotient, 699, Prime Cost Method, 701;21.2 Assessment, (2, 6) 701; Test Kitchen, 701; Chapter 21 Review and Assessment, (5, 6, 8-10, 13-15) 703; Lab Activity-Project 21: Test Practice, (7, 8) 703

TRB: Class Discussion, 176; Figure Discussion, (21-11, 21-13) 176; 21.2 Assessment, (2-6) 177; Answers to Section Test 21.2 Pricing Menu Items, (2, 5-9) 177; Chapter 21 Answers to Review and Assessment, (5, 6, 8-10, 13-15) 178; Test Practice, (7, 8) 178; Section Test 21.2 Pricing Menu Items, (2, 5) 307, (6-9) 308








The student:

5.1 Prepare a guest check. The foundation of this objective is found on pages:

SE: The wait staff, 653; Presenting the Check, 666; Basic Culinary Skills (27-32) 667; Nonpayment Problems, 674; Cash or Credit Card Problems, 674

5.2 Determines the selling price of menu items using recipe costs.

SE/TE: Menu-Pricing Methods, 696-699; Figure Discussion, (21-11) 696, (21-13) 700; Culinary Math-Raw Food Cost, 697, The Q Quotient, 699, Prime Cost Method, 701; Deciding on Menu Prices, 699-70; 21.2 Assessment, (2, 6) 701; Test Kitchen, 701; Chapter 21 Review and Assessment, (5, 6, 8-10, 13-15) 703; Lab Activity-Project 21: Test Practice, (7, 8) 703

TRB: Class Discussion, 176; Figure Discussion, (21-11, 21-13) 176; 21.2 Assessment, (2-6) 177; Answers to Section Test 21.2 Pricing Menu Items, (2, 5-9) 177; Chapter 21 Answers to Review and Assessment, (5, 6, 8-10, 13-15) 178; Test Practice, (7, 8) 178; Section Test 21.2 Pricing Menu Items, (2, 5) 307, (6-9) 308







STANDARD 6.0

Students will create, operate, and manage a school- or community-based environment that is courteous and friendly, while providing quality service.


The student will:

6.1 Perform dining room service functions using a variety of types of service.**


SE: Front-of-the-House Brigade, 644-645; Working the Front Door, 647-650; Figures (20-1) 644; (20-2) 645, (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (20.8) 657, (20-9) 660, (20-10) 661, (20-11) 663, (20-12) 665, (20-13) 668; Analyzing the Decision to Take Reservations, 648-649; Greeting and Seating Guests, 650-651; 20.1 Assessment (2-6), 651; Language Arts-Descriptive Writing, 651; The Cover, 653-655; Glassware, 657; 20.2 Assessment (2, 4-7) 658; Vocabulary, 659; Service Styles, 659-663; Chef’s Tip, 660; Serving Guests, 663-668; Basic Culinary Skills-Service Sequence, 667; 20.3 Assessment (1-7) 668, Test Kitchen 668; Chapter 20 Review and Assessment (1-3, 5, 6, 9-12) 676; Chapter 20 Test Practice (5-10) 677

TRB: Figure Discussion (20-1, 20-2, 20-5) 162, (20.7) 164; Answers to 20.1 Assessment (2-6), 163; Answers to Section Test 20.1 Restaurant Personnel, (2, 4-8, 21-23, 25-27) 163; Class Discussion, 164, 167; 20.2 Assessment (2, 4-7) 165; Answers to Section Test 20.2 Service Tools and Utensils, (3-15) 165; Answers to 20.3 Assessment (1-7) 168; Answers to Section Test 20.3 Serving the Meal,168; Answers to Chapter 20 Review and Assessment (1-3, 5, 6, 9-12) 171; Answers to Chapter 20 Test Practice (5-10) 171; Section Test 20.1 Restaurant Personnel, (2, 4-8) 297, (21-23, 25-27) 298; Section Test 20.2 Service Tools and Utensils, (3-7) 299 (8-15) 300; Section Test 20.3 Serving the Meal, 301-302







6.2 Illustrate interrelationships and workflow between room service, dining room and kitchen operations.**

SE: Server, 644; Runner, 645; Expediter, 645; Common International Service Styles, 661-663; Basic Culinary Skills-Service Sequence, Server, Runner, 667; Test Kitchen, 668; Lab Activity 20-Restaurant Role Play, 677; Chapter 20 Review and Assessment, (3) 676; Chapter 20 Test Practice, (2) 677

TRB: Answers to Chapter 20 Review and Assessment, (3) 171; Chapter 20 Test Practice, (2) 171; Answers to Section Test 20.1 Restaurant Personnel, (23) 163; Section Test 20.1 Restaurant Personnel, (23) 298







6.3 Demonstrate an understanding of employee relations, guest services, and customer relations, including the handling of difficult situations and conflict resolution.***


SE: Chef’s Tip, 97, 673; Test Kitchen, 97; Communicating Effectively, 203-204; Figure (7-6) 204, (20-3, 20-4) 647; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (1-7) 207; Figure (20-3, 20-4) 647; Figure (20.5) 650; Working the Front Door, 647—650; Greeting and Seating Guests, 650-651; 20.1 Assessment, (2, 4) 651; Serving Guests, 663-668; 20.3 Assessment, (2) 668; Handling Customer Complaints, 669-671; Figure (20-12) 665, (20-13) 668, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673; Handling Problems, 672-675; 20.4 Assessment, (1-7) 675, Test Kitchen, 675; Social Studies-Restaurant Etiquette, 675; Chapter 20 Review and Assessment, (7, 8, 16, 17) 676; Dining Room, 749; Kitchen, 749; Managing People, 750-753; Figure (23-13) 751 (23-15) 752; 23.3 Assessment (2, 4) 753

TRB: Class Discussion, 62, 190; Figure Discussion (7-6) 62; Answers to 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; Answers to Chapter 7 Review and Assessment; Figure Discussion, (20.5) 162, (20-14, 20-15, 20-16, 20-17) 169; (23-15) 190; 20.1 Assessment, (2, 4) 163; Answers to Section Test 20.1 Restaurant Personnel, (21-23, 27) 163; 20.3 Assessment, (2) 168; Answers to Section Test 20.3 Serving the Meal, (22, 23) 169; Class Discussion, 169; Answers to Section Test 20.4 Handling Complaints and Problems, 170; Answers to Chapter 20 Review and Assessment, (7, 8, 16, 17) 171; Answers to 23.3 Assessment (2, 4) 191; Answers to Section Test 7.2 Learning to Work Together, (1-12) 63; Answers to Section Test 23.3 Managing a Restaurant, (4, 11, 15, 17, 20) 191; Section Test 20.1 Restaurant Personnel, (21-23, 27) 298; Section Test 20.3 Serving the Meal, (22, 23) 302; Section Test 20.4 Handling Complaint and Problems, 303-304; Section Test 23.3 Managing a Restaurant, (4) 317, (11, 15, 17, 20) 318








The student:

6.1A Sets up various types of dining room workstations and dining service.

TRB: Class Discussion, 164


SE: The Cover, 653-655; 20.2 Assessment (1, 4-7) 658, Test Kitchen, 658; Chapter 20 Review and Assessment, (6, 13) 676; Chapter 20 Test Practice, (6-10) 677

TRB: Answers to 20.2 Assessment (1, 4-7) 165; Answers to Section Test 20.2 Service Tools and Utensils, (4-7) 165; Answers to Chapter 20 Review and Assessment, (6, 13) 171; Answers to Chapter 20 Test Practice, (6-10) 171, (8-15) 166; Section Test 20.2 Service Tools and Utensils, (4-7) 299, (8-15) 300

6.1B Demonstrates different methods of table set-up, cloth layout, and napkin folding.

TRB: Class Discussion, 164


SE: The Cover, 653-655; 20.2 Assessment (1, 4-7) 658, Test Kitchen, 658; Chapter 20 Review and Assessment, (6, 13) 676; Chapter 20 Test Practice, (6-10) 677

TRB: Answers to 20.2 Assessment (1, 4-7) 165; Answers to Section Test 20.2 Service Tools and Utensils, (4-7) 165; Answers to Chapter 20 Review and Assessment, (6, 13) 171; Answers to Chapter 20 Test Practice, (6-10) 171, (8-15) 166; Section Test 20.2 Service Tools and Utensils, (4-7) 299, (8-15) 300

6.1C Demonstrates the general rules of table service.


SE: Serving Guests, 663-668; Basic Culinary Skills-Service Sequence, 667; 20.3 Assessment (2, 3, 5-7) 668; Anticipating Problems, 670; Addressing Complaints Quickly, 670-671; Handling Problems, 672-675; 20.4 Assessment (1, 3-7) 675; Chapter 20 Review and Assessment, (9, 16, 17) 676

TRB: Answers to 20.3 Assessment (2, 3, 5-7) 168; Answers to Section Test 20.3 Serving the Meal, (22-26) 170; 20.4 Assessment (1, 3-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, 170; Answers to Chapter 20 Review and Assessment, (9, 16, 17) 171; Section Test 20.3 Serving the Meal, (22-26) 302; Section Test 20.4 Handling Complaints and Problems, 303-304







6.2A Analyzes the interdependent nature of front and back of the house operations.

SE: Server, 644; Runner, 645; Expediter, 645; Common International Service Styles, 661-663; Basic Culinary Skills-Service Sequence, Server, Runner, 667; Test Kitchen, 668; Lab Activity 20-Restaurant Role Play, 677; Chapter 20 Review and Assessment, (3) 676; Chapter 20 Test Practice, (2) 677

TRB: Answers to Chapter 20 Review and Assessment, (3) 171; Chapter 20 Test Practice, (2) 171; Answers to Section Test 20.1 Restaurant Personnel, (23) 163; Section Test 20.1 Restaurant Personnel, (23) 298

6.2B Develops leadership qualities that will foster relationships with all aspects of service operations.

TRB: Extension 1-Learning About the FCCLA, 331-332; Extension 2-The FCCLA Planning Process, 335-337; Extension 3-Learning About SkillsUSA, 339-340; Extension 4-The SkillsUSA Professional Development Program, 343-345; Extension 12-Character Development, 365-366; Extension 13-Leadership Skills, 367-368; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 1-Learning About the FCCLA, 371, Extension 2-The FCCLA Planning Process, 371-372, Extension 3-Learning About SkillsUSA, 372-373; Extension 12- Character Development, 376-377, Extension 13-Leadership Skills, 378, Extension 14 Conflict Resolution, Cooperation and Teamwork, 379


SE: Learning to Work Together, 203-207; 7.2 Assessment (1-7) 207; Chapter 7 Review and Assessment, (3) 214

TRB: Class Discussion, 62; Answers to Section Test 7.2 63; Learning to Work Together, 63; Section Test 7.2 Learning to Work Together, 231-232







6.3A Interacts with employers, peers, and guests while demonstrating positive attitudes.

SE: Communicating Effectively, 203-204; Figure (7-6) 204, (20-3, 20-4) 647; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Using Feedback Effectively, 205-206; 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 Guests, 663; Parting Company, 667; Handling Customer Complaints, 669-670; 20.4 Assessment (6) 675; Chapter 20 Review and Assessment (8) 676; Managing People, 750; Be Friendly and Positive, 762; Follow Up, 762, 764; Interviewing and Demonstrating, 764

TRB: Class Discussion, 62; Figure Discussion (7-6) 62; Answers to 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; Answers to Section Test 20.3 Serving the Meal (22) 168; Answers to Section Test 20.4 Handling Customer Complaints (1-4) 170; Section Test 7.2 Learning to Work Together, (1-7) 231, (8-12) 232; Answers to Chapter 20 Review and Assessment (8) 171; Section Test 20.3 Serving the Meal (22) 302; Section Test 20.4 Handling Customer Complaints (1-4) 303; Extension 4-The SkillsUSA Professional Development Program, (4) 344-345, (5) 345; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Key-Extension 4, 373, Extension 14 379







6.3B Simulates roles and responsibilities in the scope of dining service, including room service.


SE: Front-of-the-House Brigade, 644-645; Working the Front Door, 647-650; Figures (20-1) 644; (20-2) 645, (20-3, 20-4) 647, (20-5) 650, (20.7) 653, (20.8) 657, (20-9) 660, (20-10) 661, (20-11) 663, (20-12) 665, (20-13) 668; Analyzing the Decision to Take Reservations, 648-649; Greeting and Seating Guests, 650-651; 20.1 Assessment (2-6), 651; Language Arts-Descriptive Writing, 651; The Cover, 653-655; Glassware, 657; 20.2 Assessment (2, 4-7) 658; Vocabulary, 659; Service Styles, 659-663; Chef’s Tip, 660; Serving Guests, 663-668; Basic Culinary Skills-Service Sequence, 667; 20.3 Assessment (1-7) 668, Test Kitchen 668; Chapter 20 Review and Assessment (1-3, 5, 6, 9-12) 676; Chapter 20 Test Practice (5-10) 677

TRB: Figure Discussion (20-1, 20-2, 20-5) 162, (20.7) 164; Answers to 20.1 Assessment (2-6), 163; Answers to Section Test 20.1 Restaurant Personnel, (2, 4-8, 21-23, 25-27) 163; Class Discussion, 164, 167; 20.2 Assessment (2, 4-7) 165; Answers to Section Test 20.2 Service Tools and Utensils, (3-15) 165; Answers to 20.3 Assessment (1-7) 168; Answers to Section Test 20.3 Serving the Meal,168; Answers to Chapter 20 Review and Assessment (1-3, 5, 6, 9-12) 171; Answers to Chapter 20 Test Practice (5-10) 171; Section Test 20.1 Restaurant Personnel, (2, 4-8) 297, (21-23, 25-27) 298; Section Test 20.2 Service Tools and Utensils, (3-7) 299 (8-15) 300; Section Test 20.3 Serving the Meal, 301-302







6.3C Determines appropriate methods of eliminating conflict in the workplace.

SE: Receiving and Giving Criticism, 204-205; Effective Criticism. 205; Using Feedback Effectively, 205-206; 7.2 Assessment (3) 207; Chapter 7 Review and Assessment (3) 214; No-Shows and Late Arrivals, 651; 20.1 Assessment (4) 651; Handling Customer Complaints, 669-671; Figure (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673; Chef’s Tip, 673; Handling Problems, 672-675; Chef’s Tip, 673; 20.4 Assessment (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment (8, 16, 17) 677

TRB: Answers to 7.2 Assessment (3) 63; Answers to Section Test 7.2 Learning to Work Together (5-7, 11) 63; Answers to Chapter 7 Review and Assessment (3) 66; Answers to 20.1 Assessment (4) 163; Answers to 20.4 Assessment (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-9) 170; Answers to Chapter 20 Review and Assessment, (8, 16, 17) 171; Section Test 7.2 Learning to Work Together (5-7) 231, (11) 232; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-9) 304; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 14 Conflict Resolution, Cooperation and Teamwork, 379







STANDARD 7.0

Students will evaluate the importance of inventory and its relation to quality food production and service.


The student will:

7.1 Analyze the overall concept of purchasing, receiving, and storing food and non-food items according to specifications for maintaining quality.**

SE: The Flow of Food, 21; Receiving, 22; Figure (1-11) 22, Storing, 23; Ideal Storage Temperature, 23; Focus on Safety, 23; Chef’s Tip, 23, 303, 477, 516; Focus on Safety, 23; Cooling Foods Safely, 26; Tips for Cooling Food Safely, 27; 1.2 Assessment, (2, 3, 5) 29; Chapter 1 Review and Assessment, (2, 5, 10) 36; Test Practice, (4-6) 37; Buying and Storing Eggs, 246; Storage Times and Temperature for Eggs, 246; Egg Safety, 254; Storing Dairy Products, 258; Storage Times and Temperatures fro Dairy Products, 259; Focus on Sanitation, 273, 516; Storing Cheese, 303; 10.3 Assessment (2) 307; Storing Fruit, 356; Storing Vegetables, 379; Figure (15-2) 477, (15-3) 479; Storing Fish, 477-479; Receiving and Storing Shellfish, 488-489; 15.2 Assessment, (2) 497; Chapter 15 Review and Assessment, (7, 13, 18) 498; Test Practice (8) 499; Receiving and Handling Meat, 515-516; Choosing Quality Poultry, 523; Chapter 16 Review and Assessment, (7) 530

TRB: Class Discussion, 14; 1.2 Assessment, (2, 3, 5) 15; Answers to Section Test 1.2 The Flow of Food, (4) 15; Chapter 1 Review and Assessment, (2, 5, 10) 18; Answers to Test Practice, (4-6) 18; Answers to Section Test 9.1 Eggs and Dairy, (21) 75; 10.3 Assessment (2) 86; Answers to Section Test 10-3 Cheese, (1) 86; Figure Discussion (15-2, 15-3) 124; Answers to 15.2 Assessment, (2) 128; Chapter 15 Review and Assessment, (7, 13, 18) 130; Answers to Test Practice (8) 130; Chapter 16 Review and Assessment, (7) 136; Section Test 1.2 The Flow of Food, (4) 196; Section Test 9.1 Eggs and Dairy, (21) 240; Section Test 10-3 Cheese, (1) 247







7.2 Evaluate the Hazard Analysis Critical Control Point (HACCP) critical control points managed by the purchasing, receiving, and storage functions.**


SE/TE: The HACCP System, 31-35; Figures, (1-17) 33, (1-18) 34; 1.3 Assessment, (1-5) 35; Chapter 1 Review and Assessment, (3, 11, 16, 20) 36; Writing Purchase Specifications, 745

TRB: Class Discussion, 16; Figure Discussion (1-17, 1-18) 16; 1.3 Assessment, (1-5) 17; Answers to Section Test 1.3 The HACCP System, 17; Chapter 1 Review and Assessment, (3, 11, 13, 16, 20) Section Test 1.3 The HACCP System 198-199


The student:

7.1A Receives a shipment of items, checks it for quality and accuracy, and stores each item in the appropriate place.


SE/TE: Receiving Equipment, 73-74; Figure (3-2) 74; Refrigeration Equipment, 74-78; 3.2 Assessment (4) 78

TRB: Class Discussion, 28; Answers to 3.2 Assessment (4) 28

7.1B Calculates the financial impact of good versus poor purchasing and receiving practices.


SE/TE: Budget, 735; Reading Income Statements, 740-741

TRB: Answers to Section Test 23.1 Owning Your Own Business, (4, 10, 11, 13, 15, 19, 28) 187; Section Test 23.1 Owning Your Own Business, (4, 10, 11, 13, 15) 313, (19, 28) 314

7.2A Manages the critical control points relevant to purchasing, receiving, and storage.


SE/TE: The HACCP System, 31-35; Figures, (1-17) 33, (1-18) 34; 1.3 Assessment, (1-5) 35; Chapter 1 Review and Assessment, (3, 11, 16, 20) 36; Writing Purchase Specifications, 745

TRB: Class Discussion, 16; Figure Discussion (1-17, 1-18) 16; 1.3 Assessment, (1-5) 17; Answers to Section Test 1.3 The HACCP System, 17; Chapter 1 Review and Assessment, (3, 11, 13, 16, 20) Section Test 1.3 The HACCP System 198-199

Documents

ADOPT TN Intro to Culinary Arts 2007 Cul Arts II FINAL · 2.2 Accidents and Injuries (2-14) 23; Answers to Chapter 2 Review and Assessment (1-3, 6-14) 24; Answers to Chapter 2 Test