Introduction to Culinary Arts, CIA - Pearson...

Prentice Hall Introduction to Culinary Arts, CIA1st Edition © 2007

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

North Carolina VoCATS Course Blueprint for Culinary Arts & Hospitality 1Grades 9-12

G r a d e s 9 - 1 2

Prentice Hall Introduction to Culinary Arts © 2007Correlated to:

North Carolina VoCATS Course Blueprint for Culinary Arts and Hospitality 1 (Grades 9-12)

NORTH CAROLINA CULINARY ARTS AND HOSPITALITY STANDARDS

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

resource(s))

FC01.01 Utilize communication skills in the industry.

The foundation of this objective is found on pages:SE: Communication, 72; Chef's Tip, 72; Promptly report any problems, 80; Chapter 3 Review and Assessment, (15) 98; Communicating Effectively, 203-204; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Professionalism, 207; 7.2 Assessment, (1-3, 5-7) 207; Chapter 7 Review and Assessment, (3, 17) 214; Front-of-the-House Brigade, 644-645; Back-of-the House Brigade, 645; Working the Front Door, 647-650; Greeting and Seating Guests, 650; Serving Guests, 663-667; Figure (20.13) 668, (20-14) 670; Handling Complaints and Problems, 669-675; 20.4 Assessment, (1, 3-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Lab Activity Project 20: Restaurant Role Play, 677; Placing Orders, 746; Managing People, 750-753; Figure (23-13) 751; 23.3 Assessment, (2, 3) 753, Test Kitchen, 753

TE: Answers to Chapter 3 Review and Assessment, (15) 34; Class Discussion, 62, 169; Answers to 7.2 Assessment- (1-3, 5-7) 63; Answers to Section Test 7.2 Learning to Work Together, (1-9, 11, 12) 63; Answers to Chapter 7 Review and Assessment, (3, 17) 66; Figure Discussion (20.13) 167, (20-14) 169; 20.4 Assessment, (1) 171; Answers to Section Test 20.4 Handling Complaints and Problems; Answers to Chapter 20 Review and Assessment, (8, 16, 17) 171; Answers to 23.3Assessment, (2, 3) 191; Answers to Managing a Restaurant, (11, 15, 20) 191; Section Test 7.2 Learning to Work Together, 231, (8, 9, 11, 12) 232; Section Test 20.4 Handling Complaints and Problems, 303-304; Section Test 23.2 Managing a Restaurant, (11, 15, 20) 318

TR: Student Lab Resources & Study Guide-Project 20: Restaurant Role Play

A THE CULINARY ARTS AND HOSPITALITY INDUSTRYFC01.00 Examine the skills necessary to be a culinary professional.

1SE = Student Edition - TE = Teacher Edition - TR = Teaching Resources - TECH = Technology





resource(s))

FC01.02 Summarize positive work ethics. The foundation of this objective is found on pages:SE: 1.2 Assessment, (6) 29; Chapter 2 Review and Assessment, (19) 64; Chapter 3 Review and Assessment, (14, 15) 98; Understanding Mise en Place, 195-196; Organizing Your Work, 196-200; Sequencing and Simplifying Work, 200-201; Chef's Tip, 200, 201; Setting Up a Workstation, 201; 7.1 Assessment, (1-7) 202; Courtesy and Professionalism, 207; 7.2 Assessment, (4, 7) 207; Chapter 7 Review and Assessment, (1, 2, 8, 12, 13, 16) 214; Test Practice (1-3) 215

TE: Answers to 1.2 Assessment, (6) 15; Answers to Chapter 2 Review and Assessment, (19) 24; Answers to Chapter 3 Review and Assessment, (14, 15) 34; Answers to 7.1 Assessment, (1-7) 61; Answers to Section Test 7.1, 61; 7.2 Assessment, (4, 7) 63; Answers to Section Test 7.2-Learning to Work Together, (12) 63; Answers to Chapter 7 Review and Assessment, (1, 2, 8, 12, 13, 16) 214; Answers to Test Practice (1-3) 215; Section Test 7.1, 229-230; Section Test 7.2-Basic Knowledge Question, (12) 232; Extension 12-Character Development, 365-366; Answer Key Extension 12, 378; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Key Extension 14, 372-373

FC02.01 Examine career opportunities in the culinary and hospitality industry.

SE: Introduction Culinary Careers, XIV-XX; Language Arts-Describing Jobs, 753; LocatingJob Opportunities, 761-762

TE: Trade Associations, 324-325FC02.02 Examine trends in the culinary and hospitality industry.

The foundation of this objective is found on pages:SE: Introduction-Research and Development, XVIII; Social Studies-Chocolate for Everyone, 598

TE: Recipes and Culinary Resources-Star Chefs, 324

FC02.00 Discuss career opportunities and trends in the industry.






resource(s))

FC03.00 Evaluate causes of food borne illness. B SAFETY AND SANITATION (SERVSAFE® CERTIFICATION PROGRAM)

SE: Importance of Food Safety, 5-7, 11-13; Chef's Tip, 7, 246, 330, 477, 516; Biological Hazards, 8-10; Figure (1-1, 1-2) 6, (1-3) 7, (1-4) 12, (15.2) 477, (15.9) 495, (16.6) 518, (16.7) 526; 1.1 Assessment, (1-8) 20; Figure (1-11) 22, (1-13) 25, (1-14) 26, (1-15) 29, (15-2) 477; Receiving, 22, Storing, 23; Ideal Storage Temperature, 23; Focus on Safety, 23, 27, 143, 211, 326, 461, 604, 725; Cooking Foods Safely, 23-28; Safe Food Temperatures, 25; Tips for Cooling Food Safely, 27; Serving Foods Safely, 28; 1.2 Assessment, 29, Test Kitchen, 29; The HACCP System, 30-35; 1.3 Assessment, 35; Chapter 1 Review and Assessment, 36; Lab Activity: Project 1-HACCP Procedures, 37; Test Practice, 37; Chapter 3 Review and Assessment, (15) 98; Keeping Knives Clean and Sanitized, 117; Cleaning and Sanitizing Smallware, 131; HACCP, 143; Focus on Sanitation, 147, 273, 302; Temperature, 210; Buying and Storing Eggs, 246; Egg Safety, 254; Storing Dairy Products, 258-259; Reheating Soups, 460; Serving Soups, 460-461; Chapter 14 Review and Assessment, (3) 466; Selecting and Storing Fish, 470, 475;Selecting Fish, 476-477; Storing Fish, 477-479; Determining Doneness in Fish, 483; 15.1 Assessment, (3, 4) 486; Receiving and Storing Shellfish, 488-489; 15.2 Assessment,(2, 6) 497; Chapter 15 Review andAssessment, 7,10, 11, 13, 18) 498; Test Practice (8) 499; Receiving and Handling Meat, 514-516; Focus on Sanitation, 516;16.1 Assessment, (3) 520; Inspection andGrading, 521; Determining Doneness, 524,527; 16.2 Assessment, (1, 3) 529; Chapter 16 Review and Assessment, (5-7,14,18) 530

FC03.01 Outline food safety issues.






resource(s))

TR: Student's Lab Resources & Study Guide-Project 1: HACCP Procedures

FC03.02 Summarize types of food contaminants. SE: Importance of Food Safety, 5-7, 11-13; Chef's Tip, 7; Biological Hazards, 8-10; Figure (1-1, 1-2) 6, (1-3) 7, (1-4) 12; 1.1 Assessment, (1,7, 8) 20; Chapter 1 Review and Assessment, (1, 4, 6, 8, 9, 15) 36; Test Practice, (1, 7, 9) 37

TE: Class Discussion, 12, 14, 124, 127, 134, 154; Figure Discussion, 12, 14, (15-2) 124, (15.9) 127, (16.6) 132; Answers to 1.1 Assessment, (1- 8) 13; Answers to Section 1.1 Test-Sanitary Food Handling-Descriptions (1-10) 13, Short Answer, 13; Answers to Section 1.1 Test-Sanitary Food Handling, 13; Answers to 1.2 Assessment, 15; Answers to Section Test 1.2, 15; Answers to 1.3 Assessment, 17; Answers to Section Test 1.3, 17; Answers to Chapter 1 Review and Assessment, 18; Answers to Chapter 3 Review and Assessment, (15) 34; Answers to Section Test 9.1 Eggs and Dairy-Short Answer(21) 75; Answers to Chapter 14 Review and Assessment (3) 122; Answers to 15.1 Assessment, (3, 4) 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, 11, 13, 18) 130; Answers to Test Practice (8) 130; Answers to 16.1 Assessment, (3) 133; Answers to 16.2 Assessment, (1, 3) 135; Answers to Section Test 16.2 (6, 7, 8, 10) 135; Answers to Chapter 16 Review and Assessment, (5-7, 14, 18) 136; Section 1.1 Test-Sanitary Food Handling-Descriptions (1-10) 193, ShortAnswer, 194; Section Test 1.2,196-197; Section Test 1.3, 198-199; Section Test 9.1Eggs and Dairy-Short Answer (21)240; Section Test 15.2 Shellfish, (6) 273, (13, 14, 16, 17) 274; Section Test 16.2 (6) 277, (7, 8, 10) 278






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TE: Class Discussion, 12; Figure Discussion, (1-1, 1-2,1-4) 12; Answers to 1.1 Assessment, (1,7, 8) 13; Answers to Section Test 1.1 Sanitary Food Handling, 13; Chapter 1 Review and Assessment, (1, 4, 6, 8, 9, 15) 18; Answers to Test Practice, (1, 7, 9) 18; Section Test 1.1 Sanitary Food Handling, 193, (13) 194

FC03.03 Explain food-borne contaminants and food allergies.

SE: Importance of Food Safety, 5-7, 11; Biological Hazards, 8-10; Focus on Food Safety, 11; 1.1 Assessment, (1, 7) 20; Chapter 1 Review and Assessment, (1, 4, 6, 8, 12, 13) 36; Test Practice, (1, 7, 8) 37; Chapter 14 Review and Assessment, (17) 466; Food Allergies, 721; Focus on Safety, 721TE: Answers to 1.1 Assessment, (1, 7) 13; Answers to Section Test 1.1 Sanitary Food Handling, (2-4, 6-10) 13; Chapter 1 Review and Assessment, (1, 4, 6, 8, 12, 13) 18; Answers to Test Practice, (1, 7, 8) 18; Answers to Chapter 14 Review and Assessment, (17) 122; Section Test 1.1 Sanitary Food Handling, (2-4, 6-10) 193; Other Food Safety Sites-Food Allergy Network, 321

FC03.04 Review food handler’s responsibilities in preventing contamination of food.

SE: Sources of Contamination, 12-13; Grooming and Hygiene, 13-15; Basic Culinary Skills-Proper Hand Washing, 13; Focus on Safety, 13, 143, 211, 461, 604, 725; Chef's Tip, 14, 24, 133; Figure (1-6) 14, (1-7, 1-8) 15, (1-9) 17, (1-12) 24, (1-13) 25, (1-14) 26, (1-15) 29, (4-9) 131; Cleaning and Sanitizing, 16-18; 1.1 Assessment, (2, 3) 20; The Flow of Food, 22; Purchasing, Receiving and Storing Foods, 22-23; Cooking Foods Safely, 23-27; Safe Food Temperatures, 25; Tips for Cooling Food Safely, 27; Serving Foods Safely, 28-29; 1.2 Assessment, (3-6) 29; The HACCP System, 30-35; 1.3 Assessment, (2, 5) 35; Chapter 1 Review and Assessment, (11, 13-20) 36; Lab Activity: Project 1-HACCP Procedures, 37; Test Practice, (2-6, 8, 10) 37; Keeping Knives Clean and Sanitized, 117; Cleaning and Sanitizing Smallware, 131-132; Test Practice, (8) 135; Focus on Sanitation, 147, 302; Temperature, 210






resource(s))

TE: Class Discussion, 12; Figure Discussion, (1-6, 1-8) 12, (1-12, 1-13, 1-14, 1-15) 14, (4-9) 39; Answers to 1.1 Assessment, (2, 3) 13; Answers to Section Test 1.1 Sanitary Food Handling, (9, 10,15, 16) 13; 1.2 Assessment, (1-6) 15; 1.3 Assessment, (2, 5) 17; Chapter 1 Review and Assessment, (11, 13-20) 18; Answers to Test Practice, (2-6, 8, 10) 18; Section Test 1.1 Sanitary Food Handling, (9, 10) 193, (15, 16) 195TR: Student's Lab Resources & Study Guide-Project 1: HACCP Procedures

FC04.01 Explain procedures involved in purchasing, receiving, and inspecting food.

SE: Receiving, 22, Figure (1-11) 22, (1-17) 33, (15-9) 495; 1.2 Assessment, (1, 2, 7) 29; Chapter 1 Review and Assessment, (5, 10) 36; Chapter 3 Review and Assessment, (15) 98; Selecting and Storing Fish, 470, 475; Selecting Fish, 476-477; 15.1 Assessment, (2,6) 486; Receiving and Storing Shellfish, 488; 15.2 Assessment, (6) 497; Chapter 15 Reviewand Assessment, (10, 13) 498; Test Practice (8) 499; Receiving and Handling Meat, 514-515; Inspection and Grading, 521; Chapter 16Review and Assessment, (5, 6) 530

TE: Class Discussion, 14, 124, 127; Answers to 1.2 Assessment, (1, 2, 7) 15; Answers to Section Test 1.2 The Flow of Food, (1-5) 13; Answers to Chapter 1 Review and Assessment, (10) 18; Answers to Test Practice, (4) 18; Chapter 3 Review and Assessment, (15) 34; Answers to Section Test 9.1 Eggs and Dairy, (21) 75; Figure Discussion, (15-2, 15-3,) 124, (15-9) 127; Answers to 15.1 Assessment, (2, 6) 125; Answers to 15.2 Assessment, (6) 128; Answers to Section Test 15.2 Shellfish, (6, 13, 14, 16, 17) 129; Answers to Chapter 15 Review and Assessment, (7, 10) 130; Answers to Test Practice (8) 130; Answers to Section Test 16.2 (6) 135; Answers to Chapter 16 Review and Assessment, (5, 6) 136; Section Test 1.2 The Flow of Food, (1-5) 196; Section Test 9.1 Eggs and Dairy-Short Answer (21) 240; Section Test 15.2 Shellfish, (6) 273, (13, 14, 16, 17) 274; Test 16.2 Poultry (6) 277

FC04.00 Analyze factors that influence food safety.






resource(s))

FC04.02 Examine food storage guidelines. SE: Storing, 23; Ideal Storage Temperature, 23; Chef’s Tip, 23, 303, 477; Focus on Safety, 23; 1.2 Assessment, (3, 5) 29; Chapter 1 Review and Assessment, (2, 5) 36; Test Practice, (4) 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

TE: Class Discussion, 14; 1.2 Assessment, (3, 5) 15; Answers to Section Test 1.2 The Flow of Food, (4) 15; Chapter 1 Review and Assessment, (2, 5) 18; Answers to Test Practice, (4) 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; 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






resource(s))

The foundation of this objective is found on pages:SE: Biological Hazards-Prevention, 8-10; Sources of Contamination, 12-13; Grooming and Hygiene, 13-15; Basic Culinary Skills-Proper Hand Washing, 13; Focus on Safety, 13, 143, 211, 461, 604, 725; Figure (1-6) 14, (1-7, 1-8) 15, (1-9) 17, (1-11) 22, (1-12) 24, (1-13) 25, (1-14) 26, (1-15) 29, (4-9) 131, (15.9) 495, (16.6) 518, (16.7) 526; Cleaning and Sanitizing, 16-18; 1.1 Assessment, (2, 3, 7, 8) 20; The Flow of Food, 22; Purchasing, Receiving and Storing Foods, 22-23; Focus on Safety, 23, 27, 143, 211, 326, 461, 604, 725; Chef's Tip, 24, 133, 246, 330, 477, 516; Cooking Foods Safely, 23-27; Safe Food Temperatures, 25; Tips for Cooling Food Safely, 27; Serving Foods Safely, 28-29; 1.2 Assessment, (1-7) 29; The HACCP System, 30-35; 1.3 Assessment, (1-5) 35; Chapter 1 Review and Assessment, (2, 3, 5, 7, 11-15, 19) 36; Lab Activity: Project 1-HACCP Procedures, 37; Test Practice, (2-6, 8, 10) 37; Keeping Knives Clean and Sanitized, 117; Hand Tools-Measuring Temperature, 126; Culinary Science-Calibrating a Thermometer, 127; Cleaning and Sanitizing Smallware,131-132; Test Practice, (8) 135; HACCP, 143; Focus on Sanitation, 147, 273, 302, 516; Temperature, 210; Storage Times andTemperatures for Eggs, 246; Egg Safety, 254; Storing Dairy Products, 258; Storage Time and Temperatures for Dairy Products,259; Serving Soups, 460-461; Chapter 14Review and Assessment, (3) 466; Selectingand Storing Fish, 470; Selecting Fish, 476-477; Storing Fish, 477-479;Determining Doneness in Fish, 483; 15.1 Assessment, (4) 486; Receiving and Storing Shellfish, 488-489; Clams, Oysters, Mussels, and Scallops, 495; 15.2 Assessment, (2, 6) 497; Chapter 15Review and Assessment, 7, 10, 11, 13, 18) 498; Test Practice (8) 499; Receiving and Handling Meat, 514-516; Grinding Meat, 518;16.1 Assessment, (3) 520;Inspection and Grading, 521; Determining Doneness, 524,527; 16.2 Assessment, (1, 3) 529; Chapter 16 Review and Assessment, (5-7, 14, 18) 530

FC04.03 Apply safety procedures involved in food preparation.






resource(s))


TE: Class Discussion, 12, 14, 124, 127, 134, 154; Figure Discussion, (1-6, 1-8) 12, (1-12, 1-13, 1-14, 1-15) 14, (4-9) 39, (15.9) 127, (16.6, 16-7) 132; Answers to 1.1 Assessment, (2, 3, 7, 8) 13; Answers to Section Test 1.1 Sanitary Food Handling, (9, 10,15, 16) 13; 1.2 Assessment, (1-6) 15; 1.3 Assessment, (2, 5) 17; Answers to Section 1.1 Test-Sanitary Food Handling-Descriptions (7-9) 13; Answers to Section Test 1.2 The Flow of Food, 15; Answers to 1.3 Assessment,17; Answers to Section Test 1.3, 17; Chapter 1 Review and Assessment, (2, 3, 5, 7, 11-15, 19) 18; Answers to Test Practice, (2-6, 8, 10) 18; Answers to Section Test 9.1 Eggs and Dairy-Short Answer (21) 75; Answers to Chapter 14 Review and Assessment (3) 122; Answers to 15.1 Assessment, (4) 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, 11, 13, 18) 130; Answers to Test Practice (8) 130; Answers to 16.1 Assessment, (3) 133; Answers to 16.2 Assessment, (1, 3) 135; Answers to Section Test 16.2 (6, 7, 8, 10) 135Answers to Chapter 16 Review and Assessment, (5-7, 14, 18) 136; Section Test 1.1 Sanitary Food Handling, (7-9) 193, (15,16) 195; Section Test 1.2, 196-197; Section Test 1.3, 198-199; Section Test 9.1 Eggs andDairy-Short Answer (21) 240; Section Test 15.2 Shellfish, (6) 273, (13, 14,16, 17) 274; Section Test 16.2(6) 277, (7, 8, 10) 278






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FC04.04 Determine rules for holding and serving food safely.

SE: Figure (1-4) 12, (1-15) 29, (1-18) 34; Temperature danger zone, 12; Chef’s Tip, 28; Serving Foods Safely, 28-29; 1.2 Assessment, (4, 6) 29; The HACCP System, 31-35; 1.3 Assessment, (5) 35; Test Kitchen, 35; Chapter 1 Review and Assessment, (3, 11, 13, 16, 20) 36; Lab Activity Project 1: HACCP Procedures, 37; Test Practice (8) 37; Hand Tools-Measuring Temperature, 126; Culinary Science-Calibrating a Thermometer, 127; Focus on Safety, 143, 211, 461, 604, 725; Keeping Foods at the Best Temperature, 210; Serving Soups, 460-461; Chapter 14 Review and Assessment, (3) 466

TE: Figure (1-4) 12, (1-15) 14, (1-18) 16; Class Discussion, 14, 16; Answers to Section Test 1.1 Sanitary Food Handling (7) 13; Answers to 1.2 Assessment, (4, 6) 15; Section Test 1.2 The Flow of Food, (5) 15; Answers to 1.3 Assessment, (5) 17; Section Test 1.3 The HACCP System, (6-10, 12, 13, 15) 17; Answers to Chapter 1 Review and Assessment, (3, 11, 13, 16, 20) 18; Answers to Chapter 14 Review and Assessment, (3) 122; Section Test 1.1 Sanitary Food Handling (7) 193; Section Test 1.2 The Flow of Food, (5) 196; Section Test 1.3 The HACCP System (6-10) 198 (12 13 15) 199TR: Student's Lab Resources & Study Guide-Project 1: HACCP Procedures

FC04.05 Interpret the HACCP concept. SE: The HACCP System, 31-35; Figures, (1-17) 33, (1-18) 34; 1.3 Assessment, (1-5) 35; Test Kitchen, 35; Chapter 1 Review and Assessment, (3, 11, 16, 20) 36; Lab Activity Project 1: HACCP Procedures, 37

TE: Class Discussion, 16; Figure Discussion (1-17, 1-18) 16; 1.3 Assessment, (1-5) 17; Answers to SectionTest 1.3 The HACCP System, 17; Chapter 1 Review and Assessment, (3, 11, 13, 16, 20) Answers to Test Practice (8) 36; Section Test 1.3 The HACCP System 198-199







resource(s))

FC05.01 Outline facility sanitation and pest management.

SE: Waste Disposal and Recycling, 18-19; Pest Control, 19-20; 1.1 Assessment (4, 5) 20; Managing the Facility, 748-749; The Kitchen, 749-750; Figure (23-12) 750

TE: Class Discussion, 12; 1.1 Assessment (4, 5) 13; Answers to Section Test 1.1 Sanitary Food Handling, (12) 13; Figure Discussion, (23-12) 190; Answers to Section Test 23.3 Managing a Restaurant, (5, 6, 10) 191; Section Test 1.1 Sanitary Food Handling, (12) 193; Section Test 23.3 Managing a Restaurant, (5, 6, 10) 317

FC05.02 Discuss food service inspection process. SE: Standards and Inspections, 30-31, 32; Figure (1-16) 31; Answers to Section Test 23.3 Managing a Restaurant, (5) 191; Section Test 23.3 Managing a Restaurant, (5) 317

FC06.01 Summarize major causes of accidents andprocedures for preventing them.

SE: Fire Hazards, 39-40; Focus on Safety, 40, 45, 48, 85, 88; Fire Control, 41-43, 45; Figure (2-4) 45; (2-6) 48, (2.7) 49, (2-8) 50, (2-9) 51, (2-10, 2-11) 53, (2-12) 53; Types of Accidents and Injuries, 47-49; 2.1 Assessment, (1, 4) 46; Burns, 48; Preventing Accidents and Injuries, 49-54; Chef’s Tip, 52, 53; Safety as an Ongoing Process, 58, 60; Material Safety Data Sheets (MSDS) 61; General Safety Audit, 62-63; 2.2 Assessment (2, 4, 5-7) 63; Chapter 2 Review and Assessment (3, 12-16) 64; Lab Activity Project 2: Hazard Communication Program, 65; Test Practice, (6) 65

TE: Class Discussion, 20, 22; Figure Discussion, (2-4) Answers to 2.1 Assessment,(1, 4) 21; Answers to Section Test 2.1 Fire Safety, (11, 12) 21; Answers to 2.2 Assessment (2, 4, 5-7) 23; Answers to Section Test 2.2 Accidents and Injuries, (1-5) 202, (10, 11, 14) 23; Answers to Chapter 2 Review and Assessment (3, 12-16) 24; Answers to Test Practice, (6) 24; Section Test2.1 Fire Safety, (11) 200, (12) 201; Section Test 2.2 Accidents and Injuries, (1-5) 202, (10, 11, 14) 203

FC05.00 Summarize sanitation, pest management, and principles of food service inspection process

FC06.00 Summarize safety guidelines for food production, service, and employees.






resource(s))

TR: Student's Lab Resources & Study Guide-Lab Activity Project 2: Hazard CommunicationProgram

FC06.02 Summarize appropriate first aid procedures and emergency situations.

SE: Fire Extinguishers, 42-43, 45; Fire Extinguishers and Classes of Fires, 42; PASS System for Using Fire Extinguishers, 43; Figure (2-3) 43, (2-4) 45, (2-5) 46; Fire Emergency Plans, 45-46; 2.1 Assessment, (2, 3, 5, 6) 46; Test Kitchen, 46; Chapter 2 Review and Assessment (1, 2, 6-11) 64; Test Practice, (4-6) 65

TE: Class Discussion, 20, 22; Figure Discussion, (2-3, 2-4) 20, (2-14) 57; Answers to 2.1 Assessment, (2, 3, 5, 6) 21; Answers toSection Test 2.1 Fire Safety,(5-14) 21; Burns-Treatment, 48; Chef’s Tip, 51, 55; First Aid and Emergency Procedures, 54-57; 2.2 Assessment, (3) 23; Answers to Section Test 2.2 Accidents and Injuries, (6, 7, 8) 23; Answers to Chapter 2 Review and Assessment (1, 2, 6-11) 24; Answers to Test Practice, (4-6) 24; Section Test 2.1 Fire Safety, (5-10) 200, (12-14) 201; Section Test 2.2 Accidents and Injuries, (6, 7) 202, (8) 203

FC07.01 Identify standard measuring equipment and hand tools.

SE: Making the Cut, 108-115; Figure (4-3) 109, (4-4) 110, (4-5) 111, (4-8) 121, (17-6) 545, (17-8) 547, (17-10) 550, (17-11) 551; Basic Culinary Skills-Making a Chiffonade Cut, 111, Making Julienne and Batonnet Cuts, 112,Making an Oblique Cut, 113, Dicing, 113; Sample Cuts, 114; 4.1 Assessment (4, 7) 119;Vocabulary, 120; Hand Tools, 120-121, 125; Hand Tools, 122-124, 125, 126; 4.2 Assessment, (1, 6) 133; Chapter 4 Review and Assessment, (4, 10) 134; Test Practice (4, 5, 10) 135; Tools for Measuring, 545; Tools for Cutting, 547; Bread-Baking Equipment, 547; Tools for Pastry, 549-551;

FC07.00 Use large equipment and smallwares in the commercial kitchen. C BASIC CULINARY FUNDAMENTALS






resource(s))

TE: Class Discussion, 36, 39; Figure Discussion, (4-8) 39, (17-8, 17-11) 138; Answers to 4.1 Assessment (4, 7) 37; Answers to Section Test 4.1 Using Knives, (3-10) 38; 4.2 Assessment, (1, 6) 40; Answers to Section Test 4.1 Using Smallware, (1-9) 40; Answers to Chapter 4 Review and Assessment, (4, 10) 41; Answers to Test Practice (4, 5, 10) 41; Answers to Section Test 17.1 Introduction to Baking, (17-19, 22, 24, 25) 138; Section Test 4.1 Using Knives, (3-10) 213; Section Test 4.1 Using Smallware, (1-7) 215, (8-9) 216; Section Test 17.1 Introduction to Baking, (17-19, 22, 24, 25) 280

FC07.02 Identify standard cookware. SE: Cookware, 127-128; Cookware, 129-130; 4.2 Assessment, (2) 133; Chapter 4 Review and Assessment, (7, 14) 134; Test Practice (7) 135

TE: Class Discussion, 39; Answers to 4.2 Assessment, (2) 40; Answers to Chapter 4 Review and Assessment, (7, 14) 41; Answers to Test Practice (7) 135

FC07.03 Identify large equipment used in the commercial kitchen.

SE: Refrigeration Equipment, 74-75; Figure (3.3) 75, (3-6) 81, (3-9, 3-10) 94, (3-11) 85, (3-12) 87; 3.2 Assessment, (2) 78; Language Arts, 78; Vocabulary, 79; Chopping, Slicing and Grinding Equipment, 80-81; Mixing and Blending Equipment, 81-83; Cooking Equipment, 83-87; 3.3 Assessment, (1-5) 90; Chapter 3 Review and Assessment, (2, 3) 98; Test Practice, (2-4, 8) 99; Appliances, 547-548TE: Answers to Section Test 3.2 Receiving and Storage Equipment, (1, 8) 29; Vocabulary, 30; Class Discussion, 30; Figure Discussion, (3-10) 30; Answers to 3.3 Assessment, (1-5) 31; Answers to Chapter 3 Review and Assessment, (2, 3) 34; Answers to Test Practice, (2-4, 8) 34; Answers to Section Test 17.1 Introduction to Baking, (20,21) 139; Section Test 3.2 Receiving and Storage Equipment, (1, 8) 207; Section Test 17.1 Introduction to Baking, (20, 21) 280






resource(s))

FC07.04 Demonstrate the use of large equipment. SE: Focus on Safety, 80, 83, 85; Cleaning Refrigerators and Freezers, 75-76; Food-Preparation Equipment, 79-80; Cleaning Food-Preparation Equipment, 83; Cleaning Cooking Equipment, 87-89; Chapter 3 Review and Assessment, (5, 8, 12) 98; Test Practice, (2-4, 8) 99; Lab Activity-Project 3: Cleaning Preparation and Cooking Equipment, 99

TE: Class Discussion, 28, 30; Answers to Section Test 3.2 Receiving and Storage Equipment, (11) 29; Section Test 3.2 Receiving and Storage Equipment, (11) 208;

TR: Student's Lab Resources & Study Guide, Lab Activity-Project 3: Cleaning Preparation and Cooking Equipment

FC08.01 Identify measurements and abbreviations.

SE: Measurement Conventions and Systems, 145-146; Volume Measurements, 146; WeightMeasurements, 147; tare weight, 147; 5.1 Assessment, (4, 5, 8) 148; Culinary Math, 545; Chapter 5 Review and Assessment, (5) 158; Test Practice (5)159

TE: Class Discussion, 44; Answers to 5.1 Assessment, (4, 5, 8) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14, 16, 17) 45; Answers to Chapter 5 Review and Assessment, (5) 48; Test Practice (5) 48; Section Test 5.1 Understanding Standardized Recipes, (7, 11, 12, 14) 217, (16, 17) 218

FC08.02 Use conversions and yields of recipes and ingredients.

SE: Vocabulary, 149; Scaling Recipes Up and Down, 149-152; Culinary Math-Converting Fractions, 151, Multiplying Fractions, 152, Changing Measurement Units, 156; Scaling Recipes by Changing Portion Size, 152-154; Scaling Recipes Based on an Available Ingredient, 154-155; Chef’s Tip, 153, 154; Using Scaled Recipes, 155-157; 5.2 Assessment (1-7) 157; Test Kitchen 157; Chapter 5 Review and Assessment, (2, 4, 6, 8, 10, 14, 15) 158; Project 5: Scaling a Recipe, 159; Test Practice, (2, 4, 6, 7) 159; Chapter 10 Review and Assessment, (17, 18) 320

FC08.00 Use math for culinary tasks.






resource(s))

TE: Class Discussion, 46; Answers to 5.2 Assessment (1-7) 47; Answers to Section Test 5.2 Converting Recipes, (1-6, 9) 47; Answers to Chapter 5 Review and Assessment, (2, 4, 6, 8, 10, 14, 15) 48; Answers to Test Practice, (2, 4, 6, 7) 48; Answers to Chapter 10 Review and Assessment, (17, 18) 89; Section Test 5.2

TR: Student's Lab Resources & Study Guide-Lab Activity-Project 5: Scaling a Recipe

FC09.01 Identify types and parts of knives used in the culinary kitchen.

SE: Identifying Parts of a Knife, 101-103; Figure (4-1) 103; Types of Knives, 104-105; 4.1 Assessment (1, 2) 119; Chapter 4 Review and Assessment, (1-3, 8) 134; Test Practice (1) 135TE: Class Discussion, 36; Figure Discussion, (4-1) 36; Answers to 4.1 Assessment (1, 2) 37; Answers to Section Test 4.1 Using Knives, (1, 2, 12-16) 38; Answers to Chapter 4 Review and Assessment, (1-3, 8) 41; Answers to Test Practice (1) 41; Section Test 4.1 Using Knives, (1, 2, 12-15) 213, (16) 214

FC09.02 Demonstrate knife safety in the kitchen. SE: Using Knives Properly, 106-107; Holding the Knife, 106; The Guiding Hand, 107; Knife Safety, 108; Chef’s Tip, 108; Figure (4-2) 109; 4.1 Assessment (3) 119; Chapter 4 Review and Assessment, (8) 134

TE: Class Discussion, 36; Figure Discussion, (4-2) 36; Answers to 4.1 Assessment (3) 37; Answers to Section Test 4.1 Using Knives, (17) 38; Answers to Chapter 4 Review and Assessment, (8) 41; Section Test 4.1 Using Knives, (17) 214

FC09.03 Identify classic vegetable cuts used in recipes.

SE: Making the Cut, 108-115; Figure (4-3) 109, (4-4) 110, (4-5) 111; Basic Culinary Skills-Making a Chiffonade Cut, 111, Making Julienne and Batonnet Cuts, 112, Making an Oblique Cut, 113, Dicing, 113; Sample Cuts, 114; 4.1 Assessment (4, 7) 119; Chapter 4 Review and Assessment, (4, 10) 134; Test Practice (4, 5, 10) 135

D BASIC CULINARY TECHNIQUES FC9.00 Utilize basic knife skills.






resource(s))

TE: Class Discussion, 36; Answers to 4.1 Assessment (4, 7) 37; Answers to Section Test 4.1 Using Knives, (3-10) 38; Answers to Chapter 4 Review and Assessment, (4, 10) 41; Answers to Test Practice (4, 5, 10) 41; Section Test 4.1 Using Knives, (3-10) 213

FC10.01 Identify types of salads, ingredients, and dressings.

SE: Salad Dressing and Dips, 272-280; Common Mayonnaise Dressings and Dips, 278; Figure, (10-3) 279, (10-6) 282, (10-7) 286, (10-9) 289, (10-10) 290, (10—11, 10-12) 291, (10-13) 292; 10.1 Assessment, (2, 4, 5) 280; Purpose of Salads, 281-282; Green Salad, 283, 286; Salad Greens, 284-285; Other Salad Ingredients, 288-291; Chef’s Tip, 290, 293; Composed Salads, 292-294; Four Popular Composed Salads, 294; 10.2 Assessment (2-4, 5, 6) 294; Chapter 10 Review and Assessment, (1, 2, 5, 6, 8, 9, 13) 320; Test Practice, (1, 2, 5) 321TE: Answers to 10.1 Assessment, (2, 4, 5) 81; Answers to Section Test 10.1 Dressings and Dips, (1, 2, 4-11, 15) 82; Class Discussion, 83; Answers to 10.2 Assessment (2-4, 5, 6) 84; Answers to Section Test 10.2 Salads, (1-5) 84; Answers to Chapter 10 Review and Assessment, (1, 2, 5, 6, 8, 9, 13) 89; Answers to Test Practice, (1, 2, 5) 89; Section Test 10.1 Dressings and Dips, (2, 4-11, 15) 243; Section Test 10.2 Salads, (1-5) 245

FC10.02 Prepare salads and dressings. SE: Figure, (10-1) 273, (10-2) 277; Basic Culinary Skills, Vinaigrette, 274, Mayonnaise, 276, Mixed Green Salad, 287, Croutons, 288; Figure (10-4) 279; Chef's Tip, 277, 287, 279, 289; Test Kitchen, 280; 10.1 Assessment, (3, 6) 280; Preparing Greens, 286-288; Composed Salads, 292-294; Four Popular Composed Salads, 294; Test Kitchen, 294; Language Arts, 294; Chapter 10 Review and Assessment, (16) 320; Recipe Cards (28-42) 321

FC10.00 Demonstrate basic cold food production.






resource(s))

TE: Class Discussion, 80; Figure Discussion, (10-1, 10-2) 80; Answers to 10.1 Assessment, (3, 6) 81; Answers to Section Test 10.1 Dressings and Dips, (16-18) 82; Answers to Section Test 10.2 Salads, (8) 84; Chapter 10 Review and Assessment, (16) 89; Section Test 10.1 Dressings and Dips, (16-18) 244; Section Test 10.2 Salads, (8) 246

FC10.03 Summarize basic Garde Manger. SE: Garde Manger, 271-272; Culinary History-Origins of Garde manger, 272; Figures (10-1) 273, (10-7) 286, (10-11) 291; Salad Dressings and Dips, 272-280; Basic Culinary Skills-Vinaigrette, 274, Mayonnaise, 276, Mixed Green Salad, 287, Croutons, 288, Making a Club Sandwich, 329, Making a Wrap, 330, Vegetable Tempura, 334; 10.1 Assessment, (1-7) 280; Salads, 281-294; 10.2 Assessment, (2-6) 294; Cheese, 295-307; 10.3 Assessment, (1-7) 307; Test Kitchen, 307; Cold Food Presentation, 308-319; 10.4 Assessment, (1-4) 319; Test Kitchen, 319; Chapter 10 Review and Assessment, (1-15) 320; Test Practice, (1-8) 321; Recipe Cards, 28-42, 321, (43-52) 341; Sandwiches, 323-332; 11.1 Assessment, (1-6) 332; Chapter 11 Review and Assessment, (1, 2, 7-10) 340; Test Practice (1, 2, 4, 5) 341; Garde Manger, 646; Glossary-garde manger, 776






resource(s))

TE: Class Discussion, 80; Figure Discussion, (10-1) 80; Answers to 10.1 Assessment, (1-7) 81; Answers to Section Test 10.1 Dressings and Dips, (1-15) 82; Answers to 10.2 Assessment, (2-6) 84; Answers to Section Test 10.2 Salads, (1-5) 84; Answers to 10.3 Assessment, (1-7) 86; Answers to Section Test 10.3 Cheese, (1-8) 86; Answers to 10.4 Assessment, (1-4) 88; Answers to Section Test 10.4 Cold Food Presentation, (1-15) 88; Chapter 10 Review and Assessment, (1-15) 89; Test Practice, (1-8) 89; 11.1 Assessment, (1-6) 93; Answers to Section Test 11.1 Sandwiches, (1-5) 93; Chapter 11 Review and Assessment, (1, 2, 7-10) 96; Test Practice (1, 2, 4, 5) 96; Section Test 10.1 Dressings and Dips, (1-15) 243, (16-18) 244; Section Test 10.2 Salads, (1-5) 245, (6-8) 246; Section Test 10.3 Cheese, (1-8) 247, (9-11) 248; Section Test 10.4 Cold Food Presentation, (1-15) 249, (16-17) 250; Section Test 11.1 Sandwiches, (1-5) 251, (6-10) 252






resource(s))

FC11.01 Identify cooking methods and how cooking alters food.

SE: How Dry Heat Affects Foods, 217-219; Chef's Tip, 218, 227; Figure (8-1) 218, (8.3) 220, (8-4) 225, (8-5) 227, (8-6) 229, Figure (8-7) 233, (8-8) 236; Dry Heat Methods, 219-225, 227; Determining Doneness, 229-230; 8.1 Assessment, (1-6) 230; How Moist Heat Affects Foods, 231-232; Moist Heat and Combination Cooking Methods, 232-233; How Hot is the Liquid, 234; 8.2 Assessment, (1, 2, 4-7) 237; Chapter 8 Review and Assessment, (1-12) 238; Test Practice, (1, 2, 4) 239; Lab Activity-Project 8: Moist Cooking Methods, 239; Eggs Cooked in Their Shells, 247—248, 249, 251; Culinary Science-Why Do Egg Whites Cook Before the Yolks, 251; 9.1 Assessment, (4) 259; Chapter 9 Review and Assessment, (11) 268; Baking Stages, 570; Chapter 17 Review and Assessment, (12) 572; Temperatures, 584; Chapter 18 Review and Assessment (7) 588; Tempering Chocolate, 594-595; 19.1 Assessment, (2) 598; Baked Custards, 601; Stirred Custards, 601-602; Boiled Custard, 602; Custards, 603; 19.2 Assessment (4) 607; Baking Cookies, 617; Baking Cakes, 624

TE: Class Discussion, 68, 70; Answers to 8.1 Assessment, (1-6) 69; Answers to Section Test 8.1 Dry Heat Methods, 69; Answers to 8.2 Assessment, (1, 2, 4-7) 71; Answers to Section Test 8.2 Moist Heat Methods, (1, 2, 5-7, 8-10) 71; Chapter 8 Review and Assessment, (1-12) 72; Test Practice, (1, 2, 4) 72; 9.1 Assessment, (4) 75; Chapter 9 Review and Assessment, (11) 78; Chapter 17 Review and Assessment, (12) 144; 19.1 Assessment, (2) 153; Answers to Section Test 19.1 Chocolate, (7,15) 153; 19.2 Assessment (4) 155; Section Test 8.1 Dry Heat Methods, 235- 236; Section Test 8.2 Moist Heat Methods, (1, 2, 5-7) 237, (8-10) 238; Section Test 19.1 Chocolate, (7) 289; (15) 290

FC11.00 Demonstrate basic hot food production.






resource(s))

FC11.02 Demonstrate dry heat cooking. The foundation of this objective is found on pages:SE: Figure (8-1) 218, (8.3) 220, (8-5) 227, (8-6) 229; Dry Heat Methods, 219-225, 227; Basic Culinary Skills, Grilling and Broiling, 220, 221, Roasting and Baking, 222, Sautéing, 224, Pan Frying, 228, Deep Frying, 229; Chef’s Tip, 227; Determining Doneness, 229-230; 8.1 Assessment, (1-6) 230; Chapter 8 Review and Assessment, 1, 3, 4, 7-12) 238; Recipe Cards, (4-9) 239; Test Practice, (2, 4, 5) 239

TE: Class Discussion, 68; Figure Discussion (8-1, 8.3, 8-5,8-6) 68; Answers to 8.1 Assessment, (1-6) 69; Answer to Section Test 8.1 Dry Heat Methods,(1-19) 69; Chapter 8 Review and Assessment, 1, 3, 4, 7-12) 72; Test Practice, (2, 4, 5) 72; Section Test 8.1 Dry Heat Methods, (1-16) 235, (17-19) 236

FC11.03 Demonstrate moist cooking. SE: Moist Heat and Combination Cooking Methods, 232-233; Figure (8-7) 233; Basic Culinary Skills-Steaming, 233, Poaching, Simmering, and Boiling, 234; How Hot is the Liquid, 234; 8.2 Assessment (2-4, 6, 7) 237; Chapter 8 Review and Assessment, (5, 6, 10, 11) 238; Recipe Cards, (10-15) 239; Test Practice, (2, 6, 7) 239; Lab Activity-Project 8: Moist Cooking Methods, 239

TE: Class Discussion, 70; Answers to 8.2 Assessment (2-4, 6, 7) 71; Answers to Section Test 8.2 Moist Heat Methods, (2, 5-7, 11-13) 71; Answers to Chapter 8 Review and Assessment, (5, 6, 10, 11) 72; Test Practice, (2, 6, 7) 72; Section Test 8.2 Moist Heat Methods, (2, 5-7) 237, (11-13) 238

TR: Student's Lab Resources & Study Guide-Project 8: Moist Cooking Methods






resource(s))

FC11.04 Demonstrate combination cooking. SE: Braising and Stewing, 235-236; Basic Culinary Skills-Braising and Stewing, 235; 8.2 Assessment (5) 237; Recipe Cards, (15, 16) 239

TE: Class Discussion, 70; Answers to 8.2 Assessment (5) 71; Answers to Section Test 8.2 Moist Heat Methods, (11, 12) 71; Section Test 8.2 Moist Heat Methods, (11, 12) 238

FC11.05 Prepare stocks, sauces, and soups. The foundation of this objective is found on pages: SE: Five Basic Types of Stock, 431; Chef's Tip, 432, 437, 441, 443, 444, 445, 451; Preparing and Storing Stocks, 432-437; Basic Culinary Skills, 435, 437, 438, 442, 444, 445, 446, 447, 456, 457, 458, 459; 14.1 Assessment, (2-7) 438, Test Kitchen, 438; How Much Roux, 442; Types of Sauces, 443-449; Brown Sauce Derivatives, 446, Veloute Sauce Derivatives, 447; Bechamel Sauce Derivatives, 447; Hollandaise Style Sauces, 448; Preparing and Storing Basic Sauces, 449; Presenting Sauces, 451-452; 14.2 Assessment, (1-8) 452; Preparing Soups, 456-458; Reheating and Serving Soups, 459-461; Garnishing Soups, 461-464; 14.3 Assessment,(2-7), 465; Chapter 14 Review and Assessment, (1, 2, 4, 5, 7-18) 466; Recipe Cards, (82-98) 467; Lab Activity-Preparing Tomato Sauce, 467; Test Practice, (2, 3, 4-8) 467

TE: 14.1 Assessment, (2-7) 117; Answers to Section Test 14.1 Stocks, (1-11, 13, 14) 117; Class Discussion, 118, 120; Answers to 14.2 Assessment, (1-8) 119; Answers to Section Test 14.2 Sauces, 119; Answers to 14.3 Assessment, (2-7), 121; Answers to Section Test 14.3 Soups, (4-11, 14-16) 121; Chapter 14 Review and Assessment, (1, 2, 4, 5, 7-18) 122; Test Practice, (2, 3, 4-8) 122; Section Test 14.1 Stocks, (1-11) 265 (13, 14) 266; Section Test 14.2 Sauces, 267, 268; Section Test 14.3 Soups, (4-11) 269, (14-16) 270






resource(s))

FC12.01 Demonstrate preparation of basic quick breads.

The foundation of this objective is found on pages:SE: Formulas, 551-552; 17.1 Assessment, (3) 552; Chef’s Tip, 576, 577, 581; Basic Ingredients, 575-576; Methods of Mixing and Baking, 577-578; Figure (18-1) 577, (18-2) 578, (18-3) 580, (18-4) 581; Garnishes and Serving Accompaniments, 578-581; Basic Culinary Skills-Creaming Method for Blueberry Muffins, 579; 18.1 Assessment, (1-7) 581; Chapter 18 Review and Assessment, (1-4, 6, 9, 13) 588; Recipe Cards 122, 123; Test Practice (1-3, 7-10) 589

TE: 17.1 Assessment, (3) 139; Class Discussion, 146; Figure Discussion, (18-2) 146; Chapter 18 Review and Assessment, (1-4, 6, 9, 13) 147; Answers to Section Test 18.1 Muffins and Quick Breads, (1-18) 147; Chapter 18 Review and Assessment, (1-4, 6, 9, 13) 150; Test Practice (1-3, 7-10) 150 Section Test 18.1 Muffins and Quick Breads,(1-15) 285, (16-18) 286

FC12.02 Demonstrate preparation of basic cookies.

SE: Formulas, 551-552; 17.1 Assessment, (3) 552; Basic Ingredients of Cookies and Cakes, 608-609; Making Cookies, 611-617;Basic Culinary Skills-Creaming Method for Cookies, 613, Foaming Method for Cookies, 614, Cut-Out Cookies, 617; Baking Cookies, 617-618; Finishing Cookies, 618-619; Figure (19-11) 618; 19.3 Assessment (1, 3, 6) 627; Chapter 19 Review and Assessment, (3, 10) 638; Recipe Cards, 136, 137; Test Practice, (4) 638

TE: Class Discussion, 138, 156; Answers to 17.1 Assessment, (3) 139; Answers to 19.3 Assessment (1, 3, 6) 157; Answers to Section Test 19-3 Cookies and Cakes, (21, 24) 157; Answers to Chapter 19 Review and Assessment, (3, 10) 160; Answers to Test Practice, (4) 160; Section Test 19-3 Cookies and Cakes, (21, 24) 294

FC12.00 Apply basic baking techniques.






resource(s))

FC12.03 Demonstrate preparation of basic cakes. The foundation of this objective is found on pages:SE: Formulas, 551-552; 17.1 Assessment, (3, 5) 552; Basic Ingredients of Cookies and Cakes, 608-609; Making Cakes, 620-622, 624;Chef's Tips, 621; Figure, (19-13) 621, (19-14) 622, (19-15) 624, (19-16) 625, (19-17) 627; Basic Culinary Skills-Warm Foaming Method, 623; Building, Icing and Finishing Cakes, 624-627; 19.3 Assessment, (1, 4, 5, 7) 627, Test Kitchen, 627; Chapter 19 Review and Assessment, (4, 8, 11) 638; Recipe Cards, 138-144; Test Practice, (6) 638

TE: Class Discussion, 138, 156; Answers to 17.1 Assessment, (3, 5) 139; Figure, (19-13, 9-14, 19-15) 156; Answers to 19.3 Assessment, (1, 4, 5, 7) 157; Answers to Section Test 19-3 Cookies and Cakes, (10-20, 21, 23) 157; Answers to Chapter 19 Review and Assessment, (4, 8, 11) 160; Answers to Test Practice, (6) 160; Section Test 19.3-Cookies and Cakes, (10-15) 293, (16-20, 21, 23) 294

FC13.01 Explain modern American table settings. SE: The Cover, 653, 655; Covers, 654; 20.2 Assessment, (1, 4-7) 658; Chapter 20 Review and Assessment, (6, 13) 676; Test Practice, (6-10) 677

TE: Class Discussion, 164; Answers to 20.2 Assessment, (1, 4-7) 165; Answers to SectionTest 20.2 Service Tools and Utensils, (4-15) 166; Answers to Chapter 20 Review and Assessment, (6, 13) 171; Test Practice, (6-10) 171; Section Test 20.2 Service Tools and Utensils, (4-7) 299, (8-15) 300

E BASIC SERVICE SKILLS FC13.00 Apply modern American service skills.






resource(s))

FC13.02 Demonstrate modern American plated service.

The foundation of this objective is found on pages:SE: The Cover, 653, Covers-Diner, Casual, Bistro, 654; Common Service Styles in America, 659-661; Serving Guests, 663-666, 667, 668; (Figure 20-12) 665, (20-13) 668; Chef’s Tip, 666; Basic Culinary Skills-Service Sequence, 667; 20.3 Assessment (1, 3, 5-7) 668; Chapter 20 Review and Assessment, (1-3, 9, 10) 676

TE: Class Discussion, 167; Figure Discussion, (20-13) 167; Answers to 20.3 Assessment (1, 3, 5-7) 168; Answers to Section Test 20.3 Serving the Meal, (1-7, 9, 10, 14-26) 168; Answers to Chapter 20 Review and Assessment, (1-3, 9, 10) 171; Section Test 20.3 Serving the Meal, (1-7, 9, 10) 301, (14-26) 302

FC13.03 Identify additional service styles and environments.

SE: Front-of-the-House Brigade, 644-645; Figure (20-9) 660, (20-10) 661, (2-11) 663; Common International Service Styles, 661-663

TE: Answers to Section Test 20.3, Serving the Meal, (8, 10-13) 168; Section Test 20.3 Serving the Meal, (8, 10-13) 301


Introduction to Culinary Arts, CIA - Pearson...

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