Prentice Hall Introduction to, CIA,1st Edition 2006 C O R R E L A T E D T O Curriculum Standards for Introduction to
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to INTRODUCTION TO CULINARY ARTS Course Code: 5722 Introduction to provides students with an overview of interest, aptitude, and technical skills needed to advance to Level One and/or the food service industry. Integration of the Family and Consumer Sciences student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances this curriculum. Objectives: Students will: 1. describe Culinary experiences. 2. explore food service industry career opportunities. 3. demonstrate sanitation and safety techniques. 4. determine the importance of personal hygiene. 5. store foods properly. 6. demonstrate safe procedures when using small and large equipment. 7. explain recipe skills. 8. demonstrate dry and moist food preparation techniques. 9. explain appropriate serving techniques. Credits: ½ or 1 A. Experiences 1. Summarize classroom policies and routines. SE: Grooming and Hygiene 13-15; Basic Culinary Skills-Proper Hand Washing, 13; Figure (1-6) 14, (1-7, 1-8) 15; 1.1 Assessment (2) 20 ; Dressing for Safety, 49-50; Food-Preparation Equipment, 79-80; Focus on Safety 80, 83, 85; Cleaning Food Preparation Equipment, 83; Chapter 3 Review and Assessment (5) 98; Knife Safety, 108; Communicating Effectively, 203-204; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 13, 17) 214 TRB: Class Discussion, 12; Figure (1-6, 1-8) 12; Answers to 1.1 Assessment (2) 12; Answers to Section Test 1.1 Sanitary Food Handling (15) 13; Answers to Section Test 3.3 Preparation and Cooking Equipment, (1) 31; Answers to Chapter 3 Review and Assessment (5) 34; Answers to 7.2 Assessment (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, (1-9, 11, 12) 63; Answers to Chapter 7 Review and Assessment, (3, 13, 17) 66; Section Test 1.1 Sanitary Food Handling (15) 195; 1
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to (Continued) Section Test 3.3 Preparation and Cooking Equipment, (1) 209; Section Test 7.2 Learning to Work Together, (1-7) 231, (8-12) 232; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Key Extension 14 Conflict Resolution, Cooperation and Teamwork, 379 2. Categorize job titles, descriptions, and responsibilities. SE: Introduction-Culinary Careers, XIV-XX; chef s Tip, 97; 3.4 Test Kitchen, 97; Garde Manger, 271-272; 10.1 Assessment, (1) 280; Types of Cold Food Presentation, 308; Chapter 10 Review and Assessment, (12) 320; Vocabulary, 643; Figure Discussion (20-1) 644, (20-2) 645, (20-5) 645, (20-7) 653, (2-08) 657; (20-12) 665, (20-13) 668, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673; Cleaning Service Utensils, 655-658; Front-of the-house Brigade, 644-645; Back-of-the- House Brigade, 645-646; 20.1 Assessment, (1) 651, Test Kitchen 651; Service Staff, 653; The Cover, 653, 655; 20.2 Assessment (1-7) 658, Test Kitchen, 658; Service Styles, 659-663; Culinary Diversity, 662; Serving Guests, 663-668; 20.3 Assessment (1-7), Test Kitchen, 668; Handling Customer Complaints, 669-671; Handling Problems, 672-675; Chef s Tip, 673; 20.4 Assessment (1-7) 675; Test Kitchen, 675; Chapter 20 Review and Assessment (1-14, 16, 17) 677; Test Practice, (1-10) 677 TRB: Class Discussion, 80, 162; Answers to 10.1 Assessment, (1) 81; Answers to Chapter 10 Review and Assessment (12) 89; Figure Discussion (20-1, 20-2, 20-5) 162, (20-7) 164, (20-13) 167, (20-14, 20-15, 20-16, 20-17) 169; Answers to 20.1 Assessment, (1) 163; Answers to Section Test 20.1-Restaurant Personnel, (1-25) 163; Answers to 20.2 Assessment (1-7) 165; Answers to Section Test 20.2 Service Tools and Utensils, (1-20) 165; Answers to 20.3 Assessment (1-7) 168; Answers to Section Test 20.3 Serving the Meal, (1-26) 168; Answers to 20.4 Assessment (1-7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-10)170; 2
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to (Continued) Answers to Chapter 20 Review and Assessment, (1-14, 16, 17)) 171, Test Practice, (1-10) 171; Section Test 20.1-Restaurant Personnel, (1-17) 297, (18-25) 298; Section Test 20.2 Service Tools and Utensils, (1-7) 299, (8-20) 300; Section Test 20.3 Serving the Meal, (1-13) 301, (14-26) 302; Section Test 20.4 Handling Complaints and Problems, (1-6) 303, (7-10) 304 3. Analyze the results of completed interest inventories, aptitude tests, and/or skills assessments. SE: Lab Activity: Project 3: Cleaning Preparation and Cooking Equipment, 99. Project 4: Knife Skills, 135, Project 5: Scaling a Recipe, 159, Project 6: Aromatic Combinations, 193, Project 7: Mise en Place, 215, Project 9: Preparing a Breakfast, 269, Project 10: Tasting Cheeses, 321, Project 11: Sandwich Basics, 341, Project 12: Cooking Potatoes, 391, Project 13: Preparing Rice, 427, Project 14: Preparing a Tomato Sauce, 467, Project 15: Farm-Raised Versus Fresh, 499, Project 16: Trussed or Not Trussed Chicken, 531, Project 17: Differences in Flour, 573, Project 18 Blueberry Muffins, 589, Project 19: Chocolate, Chocolate, Chocolate, 639, 20.2 Assessment Test Kitchen, 658, Project 20 Restaurant Role Play, 677; Culinary Math-Personalizing a Timeline, 199; 10.4 Assessment Test Kitchen, 319; 12.1 Assessment Test Kitchen, 362; 12.2 Assessment Test Kitchen, 389; 17.1 Assessment Test Kitchen, 552 TRB: Extension 4 The Skills USA Professional Development Program, 343-345; Extension 9 Time Management and Other Management Techniques, 357-359; Extension 11 Creative and Critical Thinking, 363-364; Extension 12 Character Development, 365-366; Extension 13 Leadership Skills, 367-368; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Keys-Extension 4 The Skills USA Professional Development Program, 374, Extension 9 Time Management and Other Management Techniques, 376, Extension 11 Creative and Critical Thinking, 377-378, 3
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to 4. Demonstrate interpersonal and technical skills required in the food production and service industry. (Continued) Extension 12 Character Development, 378, Extension 13 Leadership Skills, 378-379, Extension 14 Conflict Resolution, Cooperation and Teamwork, 379 The foundation of this objective is found on SE: Communication, 72; Chef's Tip, 72; Promptly report any problems, 80; Chapter 3 Review and Assessment, (15) 98; Using Knives Properly, 106-107; Holding the Knife, 106; The Guiding Hand, 107; Knife Safety, 108; Chef s Tip, 108; Making the Cut, 108-115; Figure (4-2, 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 (3, 4, 6, 7) 119, Test Kitchen, 119; Chapter 4 Review and Assessment, (10, 11, 15, 18) 134; Lab Activity- Project 4: Knife Skills, 135; Chapter 4 Test Practice (4, 5, 10) 135; Understanding Mise en Place, 195-196; Organizing Your Work, 196-200; Figure (7-1) 196, (7-2) 197, (7-3) 198, (7-4) 201, (7-5) 202; Culinary Math-Personalizing a Timeline, 199; Sequencing and Simplifying Work, 200-201; Chef's Tip, 200, 201; Setting Up a Workstation, 201; 7.1 Assessment, (1-7) 202; Test Kitchen, 202, 207; Communicating Effectively, 203-204; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 13, 17) 214; Working the Front Door, 647; Greeting and Seating Guests, 650; Serving Guests, 663-667; 20.3 Assessment (2) 668; Figure (20-3, 20-4) 647, (20-12) 665, (20.13) 668, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673, (23-13) 751; Handling Complaints and Problems, 669-675; 20.4 Assessment, (1, 3-7) 675; Test Kitchen, 675; Social Studies-Restaurant Etiquette, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Lab Activity Project 20: Restaurant Role Play, 677; Communicating, 750 4
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to TRB: Class Discussion, 36, 62, 169; Answers to Chapter 3 Review and Assessment, (15) 34; Figure Discussion, (4-2) 36; Answers to 4.1 Assessment (3, 4, 6, 7) 37; Answers to Section Test 4.1 Using Knives, (3-10, 17) 38; Answers to Chapter 4 Review and Assessment, (10, 11, 15, 18) 41; Figure Discussion (7-1-7-4) 60; Answers to 7.1 Assessment, (1-7) 61; Answers to Section Test 4.1 Using Knives, (3-10, 17) 61; Answers to 7.2 Assessment (1-7) 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, 20-15, 20-16, 20-17) 169; Answers to 20.3 Assessment (2) 168; 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, (8, 16, 17) 171; Section Test 4.1 Using Knives, (3-10) 213, (17) 214; Section Test 7.1 Mise en Place (1-3, 5-11, 13) 229, (14-18) 230; Section Test 7.2 Learning to Work Together, (1-7) 231, (8-12) 232; Section Test 20.4 Handling Complaints and Problems, 303-304; Extension 9 Time Management and Other Management Techniques, 357-359; Extension 11 Creative and Critical Thinking, 363-364; Extension 12 Character Development, 365-366; Extension 13 Leadership Skills, 367-368; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Key- Extension 9 Time Management and Other Management Techniques, 376; Extension 11 Creative and Critical Thinking, 377-378; Extension 12 Character Development, 378; Extension 13 Leadership Skills, 378-379; Extension 14 Conflict Resolution, Cooperation and Teamwork, 379 B. Career Opportunities 1. Identify individual occupation within the food service industry i.e. entry, technical, and professional levels, including but not limited to entrepreneurship. SE: Introduction-Culinary Careers, XIV-XX; Garde Manger, 271-272; 10.1 Assessment, (1) 280; Types of Cold Food Presentation, 308; Chapter 10 Review and Assessment, (12) 320; Vocabulary, 643; Figure Discussion (20-1) 644, (20-2) 645, (20-5) 645; Front-of the-house Brigade, 644-645; Back-of-the-House Brigade, 645-646; 20.1 Assessment, (1) 651, Test Kitchen 651; 5
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to (Continued) Culinary Diversity, 662; Chapter 20 Review and Assessment, (1-4, 11, 14) 676, Test Practice, (1-4) 677; Creating a Business Plan, 733-734 TRB: Class Discussion, 80, 162, 186; Answers to 10.1 Assessment, (1) 81; Answers to Chapter 10 Review and Assessment (12) 89; Figure Discussion (20-1, 20-2, 20-5) 162; Answers to 20.1 Assessment, (1) 163; Answers to Section Test 20.1-Restaurant Personnel, (1-25) 163; Answers to Chapter 20 Review and Assessment, (1-4, 11, 14) 171, Test Practice, (1-4) 171; Section Test 20.1-Restaurant Personnel, (1-17) 297, (18-25) 298 2. Develop a presentation including educational, The foundation of this objective is found on interpersonal, and technical skills required for each SE: Communication, 72; Chef's Tip, 72; Promptly level of the food service career ladder. report any problems, 80; Chapter 3 Review and Assessment, (15) 98; Using Knives Properly, 106-107; Holding the Knife, 106; The Guiding Hand, 107; Knife Safety, 108; Chef s Tip, 108; Making the Cut, 108-115; Figure (4-2, 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 (3, 4, 6, 7) 119, Test Kitchen, 119; Chapter 4 Review and Assessment, (10, 11, 15, 18) 134; Lab Activity- Project 4: Knife Skills, 135; Chapter 4 Test Practice (4, 5, 10) 135; Understanding Mise en Place, 195-196; Organizing Your Work, 196-200; Figure (7-1) 196, (7-2) 197, (7-3) 198, (7-4) 201, (7-5) 202; Culinary Math-Personalizing a Timeline, 199; Sequencing and Simplifying Work, 200-201; Chef's Tip, 200, 201; Setting Up a Workstation, 201; 7.1 Assessment, (1-7) 202; Test Kitchen, 202, 207; Communicating Effectively, 203-204; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Professionalism, 207; 7.2 Assessment, (1-7) 207; Chapter 7 Review and Assessment, (3, 13, 17) 214; Working the Front Door, 647; Greeting and Seating Guests, 650; Serving Guests, 663-667; 20.3 Assessment (2) 668; Figure (20-3, 20-4) 647, (20-12) 665, (20.13) 668, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673, (23-13) 751; 6
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to (Continued) Handling Complaints and Problems, 669-675; 20.4 Assessment, (1, 3-7) 675; Test Kitchen, 675; Social Studies-Restaurant Etiquette, 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Lab Activity Project 20: Restaurant Role Play, 677; Communicating, 750; Setting Your Goals, 756-757; Preparing Your Resume, 757-760; Developing a Career Portfolio, 764 TRB: Class Discussion, 36, 62, 169; Answers to Chapter 3 Review and Assessment, (15) 34; Figure Discussion, (4-2) 36; Answers to 4.1 Assessment (3, 4, 6, 7) 37; Answers to Section Test 4.1 Using Knives, (3-10, 17) 38; Answers to Chapter 4 Review and Assessment, (10, 11, 15, 18) 41; Figure Discussion (7-1-7-4) 60; Answers to 7.1 Assessment, (1-7) 61; Answers to Section Test 4.1 Using Knives, (3-10, 17) 61; Answers to 7.2 Assessment (1-7) 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, 20-15, 20-16, 20-17) 169; Answers to 20.3 Assessment (2) 168; 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, (8, 16, 17) 171; Section Test 4.1 Using Knives, (3-10) 213, (17) 214; Section Test 7.1 Mise en Place (1-3, 5-11, 13) 229, (14-18) 230; Section Test 7.2 Learning to Work Together, (1-7) 231, (8-12) 232; Section Test 20.4 Handling Complaints and Problems, 303-304; Extension 9 Time Management and Other Management Techniques, 357-359; Extension 11 Creative and Critical Thinking, 363-364; Extension 12 Character Development, 365-366; Extension 13 Leadership Skills, 367-368; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Key- Extension 9 Time Management and Other Management Techniques, 376; Extension 11 Creative and Critical Thinking, 377-378; Extension 12 Character Development, 378; Extension 13 Leadership Skills, 378-379; Extension 14 Conflict Resolution, Cooperation and Teamwork, 379; 7
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to 3. Compare and contrast the local, state, national, and international labor market careers. C. HAACP and ServSafe Sanitation and Safety Skills 1. Identify and describe the most common food borne illnesses, their causes, foods implicated and recommended preventative measures. (Continued) Extension 9 Time-Management and Other Management Techniques, 357-359; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 9 Time- Management and Other Management Techniques, 376; Answers to Extension 14 Conflict Resolution, Cooperation and Teamwork, 379 SE: Locating Job Opportunities, 761-762 TRB: Culinary Resources-Culinary Educational Organizations, 319; Trade Associations, 324-325 SE: Biological Hazards, 6-7; Figure (1-1, 1-2) 6, (1-3) 7, (1-4, 1-5) 12, (1-11) 22, (1-13) 25, (1-14) 27, (1-15) 29, (1-17) 33, (1-18) 34, (15-2) 477, (15-3) 479; Physical Hazards, 7; Chemical Hazards, 7; Chef s Tip, 7, 23, 246, 303, 477, 516; Biological Hazards, 8-10; Fat Tom, 11; Culinary Science-The ph Scale, 11-13; 1.1 Assessment (1-3, 6-8) 20; The Flow of Food, 21; Purchasing, Receiving, and Storing Food, 22-23; Ideal Storage Temperatures, 23; Focus on Safety, 23, 143, 147, 155, 278, 337, 461, 496, 524, 725; Cooking Foods Safely, 23-27; Safe Food Temperatures, 25; Serving Foods Safely, 28-29; Tips for Cooling Food Safely, 27; 1.2 Assessment (1-7) 29; The HACCP System, 30-35; 1.3 Assessment, (1,2) 35; Chapter 1 Review and Assessment, (1-18) 36; Test Practice, (1-10) 37; Buying and Storing Eggs, 246; Storage Times and Temperatures for Eggs, 246; Egg Safety, 254; Storing Dairy Products, 258; Storage Times and Temperatures for Dairy Products, 259; Handling Cheese, 302; Storing Cheese, 303; Raw Bars, 309-310; Caviar, 311; Focus on Sanitation, 356, 516; Cleaning, 356; Storing Fish, 477-479; Receiving and Storing Shellfish, 488-489; Mussels, 495; 15.1 Assessment (4, 6) 497; 15.2 Assessment (2) 497; Chapter 15 Review and Assessment (13) 498; Chapter 15 Test Practice (8) 499; Receiving and Handling Meat, 514-516; 16.1 Assessment (3) 520; Science-Mad Cow Disease, 520; Choosing Quality Poultry, 523; Determining Doneness, 524, 526; 16.2 Assessment (1, 3) 529; Chapter 16 Review and Assessment (5-7, 18) 530 8
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to TRB: Class Discussion, 12, 14, 16, 98, 100, 127, 134; Figure Discussion Figure (1-1, 1-2, 1-3, 1-4, 1-5) 12, (1-14, 1-15) 14, (1-17, 1-18) 16, 15-2, 15-3) 124; Answers to 1.1 Assessment (1-3, 6-8) 13; Answers to Section Test 1.1 Sanitary Food Handling, (1-11, 13-16) 13; Answers to1.2 Assessment (1-7) 15; Answers to Section Test 1.2 The Flow of Food, 15; Answers to 1.3 Assessment, (1,2) 17; Answers to 1.3 Section Test The HACCP System, 17; Answers to Chapter 1 Review and Assessment, (1-18) 18; Test Practice, (1-10) 18; Answers to Section Test 9.1 Eggs and Dairy (21) 75; Answers to 15.1 Assessment (4, 6) 125; Answers to 15.2 Assessment (2) 128; Answers to Section Test 15.2 Shellfish, (6, 13, 14, 16, 17) 129; Answers to Chapter 15 Review and Assessment (13) 130; Chapter 15 Test Practice (8) 130; Answers to 16.1 Assessment (3) 133; Answers to 16.2 Assessment (1, 3) 135; Answers to Section Test Poultry 16.2 (6-8, 10) 135; Chapter 16 Review and Assessment (5-7, 18) 136; Section Test 1.1 Sanitary Food Handling (1-11) 193, (13, 14) 194, (15, 16) 195; Section Test 1.2 The Flow of Food, 196-197; 1.3 Section Test The HACCP System, 198-199; Section Test 9.1 Eggs and Dairy (21) 240; Section Test 15.2 Shellfish, (6) 273, (13, 14, 16, 17) 274; Section Test Poultry 16.2 (6) 277, (7, 8, 10) 27 2. Compare and contrast clean and sanitary. SE: Cleaning and Sanitizing, 16-18; 1.1 Assessment (2) 20 TRB: Answers to 1.1 Assessment (2) 12; Answers to Section Test 1.1 Sanitary Food Handling (10) 13; Section Test 1.1 Sanitary Food Handling (10) 193 9
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to 3. Describe the procedures for cleaning and sanitizing tools and equipment. SE: Cleaning and Sanitizing, 16-18; Types of Cleansing Agents, 16; Chef s Tip, 16; Types of Sanitizers, 17; Figure (1-9) 17, (4-9) 131; Chapter 1 Review and Assessment (7) 36; Cleaning Refrigerators and Freezers, 75-76; Storage Containers-Before placing, 77; Cleaning Shelves and Storage Containers, 78; Food Preparation Equipment-Maintain and clean equipment properly, 79; Cleaning Food- Preparation Equipment (1-10) 83; Cleaning Cooking Equipment, 87-89; Keeping Knives Clean and Sanitized, 117; Maintaining the Cutting Surface, 118-119; Washing by Hand, 131-133; Chef s Tip, 133; Chapter 4 Test Practice (8) 135; Focus on Sanitation, 147, 302 TRB: Answers to Section Test 1.1 Sanitary Food Handling (10) 13; Section Test 1.1 Sanitary Food Handling (10) 193; Answers to Chapter 1 Review and Assessment (7) 18; Answers to Section Test 3.2 Receiving and Storage Equipment, (11) 29; Class Discussion, 30; Section Test 3.2 Receiving and Storage Equipment, (11) 207; Answers to Chapter 4 Test Practice (8) 34 D. Essential Personal Hygiene Skills 1. Describe personal hygiene and how it affects food safety. SE: Grooming and Hygiene 13-15; Figure (1-6) 14, (1-7, 1-8) 15; Basic Culinary Skills-Proper Hand Washing, 13; 1.1 Assessment (2) 20 TRB: Class Discussion, 12; Figure (1-6, 1-8) 12; Answers to 1.1 Assessment (2) 12; Answers to Section Test 1.1 Sanitary Food Handling (15) 13; Section Test 1.1 Sanitary Food Handling (15) 195 2. Demonstrate and explain the steps to proper hand washing and its importance to food safety. SE: Hand Washing, 13-14; Basic Culinary Skills- Proper Hand Washing, 13; 1.1 Assessment (2) 20 TRB: Class Discussion, 12; Answers to 1.1 Assessment (2) 12; Answers to Section Test 1.1 Sanitary Food Handling (16) 13; Section Test 1.1 Sanitary Food Handling (16) 195 10
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to 3. Exhibit acceptable dress and personal grooming as identified by the food production and service industry. SE: Grooming, 15; Figure (1-7, 1-8) 15, (2-7) 49; Personal Hygiene, 15; Dressing for Safety, 49-50; Chapter 2 Review and Assessment (5) 64; Chef s Tip, 97; TRB: Class Discussion, 22; Answers to Section Test 2.2 Accidents and Injuries (2) 23; Answers to Chapter 2 Review and Assessment (5) 24; Section Test 2.2 Accidents and Injuries (2) 202 4. Select proper clothing for different jobs to be performed in the food service industry. 5. Investigate the causes of food contamination related to personal grooming and hygiene. SE: Chef s Tip, 14, 97; Grooming, 15; Figure (1-7) 15; Dressing for Safety, 49-50; Chapter 2 Review and Assessment (5) 64 TRB: Class Discussion, 22; Answers to Section Test 2.2 Accidents and Injuries (2) 23; Answers to Chapter 2 Review and Assessment (5) 24; Section Test 2.2 Accidents and Injuries (2) 202 SE: Physical Hazards, 7; Grooming and Hygiene, 13-14; Grooming, 15; Personal Hygiene, 15 TRB: Answers to Section Test 1.1 Sanitary Food Handling, (15) 13; Section Test 1.1 Sanitary Food Handling, (15) 195 6. Explain and demonstrate components of a good personal hygiene program as outlined by the Department of Health and Environmental Control (DHEC). SE: Hand Washing, 13-14; Basic Culinary Skills- Proper Hand Washing, 13; Figure (1-7, 1-8) 15; Grooming, 15; Personal Hygiene, 15; 1.1 Assessment (2) 20 TRB: Class Discussion 12; Answers to 1.1 Assessment (2) 12; Answers to Section Test 1.1 Sanitary Food Handling, (15, 16) 13; Section Test 1.1 Sanitary Food Handling, (15, 16) 195 7. Demonstrate and describe proper storage procedures as outlined by DHEC guidelines. SE: Refrigeration Equipment, 74-76; Figure (3-3) 75, (3-5) 77; Storage Equipment, 76-78; Chef s Tip, 77; 3.2 Assessment (3) 78; Chapter 3 Review and Assessment (10) 98; Chapter 3 Test Practice, (7, 8) 99 11
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to E. Small and Large Food Service Production Equipment Safety TRB: Class Discussion, 28; Figure Discussion, (3-3, 3-5) 28; Answers to 3.2 Assessment (3) 29; Answers to Section Test 3.2 Receiving and Storage Equipment, (8, 9, 11) 29; Section Test 3.2 Receiving and Storage Equipment, (8, 9) 207, (11) 208; Answers to Chapter 3 Review and Assessment (10) 34; Chapter 3 Test Practice, (7, 8) 34 1. Demonstrate the safe use of selected pieces of equipment. SE: Food-Preparation Equipment, 79-80; Focus on Safety, 80, 83, 85; Cleaning Food-Preparation Equipment, 87-90; Cleaning Cooking Equipment, 87; Chapter 3 Review and Assessment (5) 98-89 TRB: Answers to Section Test 3.3 Preparation and Cooking Equipment, (1) 31; Answers to Chapter 3 Review and Assessment (5) 34; Section Test 3.3 Preparation and Cooking Equipment, (1) 209 2. Apply proper safety and sanitation procedures when operating selected pieces of equipment. SE: Food-Preparation Equipment, 79-80; Focus on Safety, 80, 83, 85, 87-90; Cleaning Food- Preparation Equipment, 83; Cleaning Cooking Equipment, 87; Chapter 3 Review and Assessment (5) 98-89; Focus on Sanitation, 147 TRB: Answers to Section Test 3.3 Preparation and Cooking Equipment, (1) 31; Answers to Chapter 3 Review and Assessment (5) 34; Section Test 3.3 Preparation and Cooking Equipment, (1) 209 F. Recipe Skills 1. Identify the components and functions of a standardized recipe. SE: Standardized Recipes, 140-141, 143; Chef s Tip, 143; 5.1 Assessment, (2, 7) 148; Language Arts, 148; Chapter 5 Review and Assessment, (1, 3) 158; Test Practice, (1) 159 TRB: Answers to 5.1 Assessment, (2, 7) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (1, 3-6, 8, 9, 13) 45; Answers to Chapter 5 Review and Assessment, (1, 3) 48; Answers to Test Practice, (1) 48; Section Test 5.1 Understanding Standardized Recipes, (1, 3-6, 8, 9, 13) 217 12
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to 2. Make and utilize a timeline for food production. SE: Understanding Mise en Place, 195; Figure (-1) 144, (7-3) 198, (7-4) 201; Making a Timeline, 198-199; Culinary Math-Personalizing a Timeline, 199; Setting Priorities, 199-200; Chef s Tip, 200; Problem-Solving Strategies, 200; Sequencing and Simplifying Work, 200-201; 7.1 Assessment (1, 3, 5-7) 202; Chapter 7 Review and Assessment, (2, 8, 11, 13) 214; Chapter 7 Test Practice (2, 3) 215 TRB: Class Discussion, 60; Figure Discussion (5-1) 44, (7-3, 7-4) 60; Answers to 7.1 Assessment (1, 3, 5-7) 61; Answers to Section Test 7.1 Mise en Place, (1, 2, 4-8, 13, 15) 61; Answers to Chapter 7 Review and Assessment, (2, 8, 11, 13) 66; Answers to Chapter 7 Test Practice (2, 3) 66; Section Test 7.1 Mise en Place, (1, 2, 4-8, 13) 229. (15) 230 3. Apply basic skills to food production and service operations. SE: Standardized Recipes, 140-141, 143; Chef s Tip, 143, 153, 154; Culinary Math, 143; Reading Recipes, 144-145; Figure (5.1) 144, (5-2) 145; Measurement Conventions and Systems, 145-147; Volume Measurements, 146; Weight Measurements, 147; Measurement Techniques, 147-148; 5.1 Assessment (2-5, 7-8) 148, Test Kitchen, 148; 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; Using Scaled Recipes, 155-157; 5.2 Assessment (1-7) 157; Test Kitchen 157; Chapter 5 Review and Assessment, (2, 4, 6, 8, 10, 12-15) 158; Project 5: Scaling a Recipe, 159; Test Practice, (2-4, 6, 7) 159; Chapter 10 Review and Assessment, (17, 18) 320 13
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to G. Dry and Moist Food Preparation Techniques TRB: Class Discussion, 44, 46; Figure Discussion (5.1, 5-2) 44; Answers to 5.1 Assessment (2-5, 7-8) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (1-17) 45; Answers to 5.2 Assessment (1-7) 47; Answers to Section Test 5.2 Converting Recipes, (1-9) 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 5.1 Understanding Standardized Recipes, (1-15) 217, (16-17) 218; Section Test 5.2 Converting Recipes, (1-6) 219, (7-9) 220 1. Bake foods. SE: Roasting and Baking, 220-221; Basic Culinary Skills, 222, (10) 566, (8) 579, (9) 600, 623, 629; Carryover Cooking, 229-230; 8.1 Assessment (3) 230; Chapter 8 Review and Assessment (8, 12) 238; Frittata, 254; Shirred Eggs, 254-255; Quiches, 255; Souffles, 255; Chef's Tips, 255, 569; Test Practice, (1, 7) 239; Baking, 359; Roasting and Baking Vegetables, 386; Chef's Tips, 387, 569; Baked Pasta Dishes, 424; Chapter 13 Review and Assessment (16) 426; Baking and Roasting, 484, 497; Focus on Safety, 524; Dry Heat Methods, 527; 16.2 Assessment (3) 529; Baking Breads, Rolls, and Pastries, 568-570; Figures (17-20) 569; (17-21) 570, 17.3 Assessment, (6), Test Kitchen, 571; Chapter 17 Review and Assessment, (12) 572; Baking, 578; Temperature, 584; Chapter 18 Review and Assessment, (7, 17) 588; Test Practice, (10) 589; Custards-Baked, 603; Culinary Diversity-Flan, 604; 19.2 Assessment Test Kitchen, 607; Baking Cookies, 617-618; Baking Cakes, 625; Blind Baking, 632; Pastries Made with Choux Paste, 633; Test Practice, (5) 639; Glossary-Baking, 766 14
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to TRB: Answers to 8.1 Assessment (3) 69; Chapter 8 Review and Assessment (8, 12) 72; Section Test 9.1 Eggs and Dairy (11-13) 75; Answers to Section Test 18.2, 149; Answers to 16.2 Assessment (3) 135; Class Discussion (17-21) 142; 17.3 Assessment, (6) 571; Chapter 17 Review and Assessment, (12) 144; Chapter 18 Review and Assessment, (7, 17) 588; Test Practice, (10) 150;Section Test 8.1 Dry Heat Methods, (8) 235, (18, 19) 236; Section Test 9.1 Eggs and Dairy (11-13) 239; Answers to Section Test 19.2 Custards, Mousses and Frozen Desserts, (13) 155; Section Test 19.2 Custards, Mousses and Frozen Desserts, (13) 292 2. Boil foods. SE: Chef s Tip, 232; Poaching, Simmering, and Boiling, 233; How Hot Is the Liquid-Boiling, 234; Basic Culinary Skills-Poaching, Simmering, and Boiling, 234, Tomato Concasse, 383, Pureeing Potatoes, 388; Boiled or Steamed Grains, 401, Mush, 402, Cooking Dry Legumes, 413, Boiling Pasta, 423, Making a Ganache,599, Boiled Custard, 602; Blanching, 236-237; Parcooked, 237; 8.2 Assessment (3) 237; Blanched, 383; Boiling and Steaming Vegetables, 384; Chapter 12 Review and Assessment (6) 390; Chapter 12 Test Practice, (5) 391; Boiling or Steaming Grains, 401; 13.1 Assessment (3) 406; Soaking Dry Legumes-Quick-Soak Method, 411; Boiling Pasta, 421-422; Chapter 13 Test Practice (10) 427; Steaming and Boiling, 496; Making Ganache, 596; 19.1 Assessment (3), Test Kitchen 598; Boiled Custard, 602; Custards-Boiled, 603; Glossary- Boiling, 767 TRB: Answers to 8.2 Assessment (3) 71; Answers to Chapter 12 Test Practice, (6) 103; Answers to Chapter 12 Test Practice, (5) 103; Answers to Chapter 13 Test Practice (10) 113; Answers to Section Test 8.2 (8, 13) 71; Section Test 8.2 Moist Heat Methods, (8, 13) 238; Answers to Chapter 12 Review and Assessment (6) 103; Answers to 13.1 Assessment (3) 107; Answers to Section Test 13.3 (9, 14, 18) 112; Section Test- 13.3 Pasta (9, 14) 263, (18) 264 15
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to 3. Roast foods. SE: Roasting and Baking, 220-221; Basic Culinary Skills-Roasting and Baking, 222, Brown Stock, 434, Trussing Poultry, 525; Carryover Cooking, 229-230; 8.1 Assessment (3) 230; Roasting and Baking Vegetables, 386; Chapter 12 Review and Assessment (15) 390; Brown Stock, 430; Browning Bones, 432; 14.1 Assessment (3) 438; Baking and Roasting, 484; Baking and Roasting, 497; Trussing Poultry, 524; Focus on Safety, 524; Determining Doneness, 524, 527; Dry Heat Methods, 527, 529; 16.2 Assessment (3) 529; Chapter 16 Review and Assessment (15) 530; Lab Activity: Project 16: Trussed or Not Trussed, 531 TRB: Answers to 8.1 Assessment (3) 69; Answers to Section Test 8.1 Dry Heat Methods (8, 18) 69; Answers to Chapter 12 Review and Assessment (15) 103; Answers to 14.1 Assessment (3) 117; Answers to Section Test 14.1 Stocks, (5, 6, 15) 117; Answers to 16.2 Assessment (3) 135; Answers to Section Test 16.2 Poultry (10) 135; Answers to Chapter 16 Review and Assessment (15) 136; Section Test 8.1 Dry Heat Methods (8) 235, (18) 236; Section Test 14.1 Stocks, (5, 6) 265, (15) 266; Section Test 16.2 Poultry (10) 278 4. Steam foods. SE: Steaming, 232-233; Figure (8-7) 233; Basic Culinary Skills-Steaming, 233, Pureeing Potatoes, 388; Blanching, 236, Boiled or Steamed Grains, 401; Boiling and Steaming Vegetables, 384; Boiling or Steaming Grains, 401; 13.1 Assessment (3) 406; Steaming, 485; Steaming and Boiling, 496 TRB: Answers to 13.1 Assessment (3) 107 5. Poach foods. SE: Poaching, Simmering, and Boiling, 233; How Hot Is the Liquid-Steaming, 234; Basic Culinary Skills, Poaching, Simmering, and Boiling, 234, Poached Eggs, 249, Poaching Fruit, 360; Chapter 8 Test Practice (6) 239; Poached Eggs, 248; Chef s Tip, 249, 359; Poaching, 359; Chapter 12 Review and Assessment (4, 18) 390; Poaching, 486; Chapter 15 Review and Assessment (12) 498 TRB: Answers to Section Test 12.1 Fruit (18) 99; Answers to Chapter 12 Review and Assessment (4, 18) 103; Section Test 12.1 Fruit (18) 256 16
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to H. Guest Relations and Interpersonal Skills Techniques 1. Demonstrate and explain appropriate serving techniques. 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, (20-9) 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, 651; 20.1 Assessment (2-6), 651; 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; Chapter 20 Review and Assessment (1-3, 6, 9, 11, 12) 676; Chapter 20 Test Practice (5) 677 TRB: Figure Discussion (20-1, 20-2, 20-5) 162; 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, 167; 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, 6, 9, 11, 12) 171; Answers to Chapter 20 Test Practice (5) 171; Section Test 20.1 Restaurant Personnel, (2, 4-8) 297, (21-23, 25-27) 298; Section Test 20.3 Serving the Meal, 301-302 2. Demonstrate internal and external customer service. SE: Working the Front Door, 647-650; Figures (20-3, 20-4) 647, (20-5) 650 (20-7) 653, (20-8) 657, (20-12) 665, (20-13) 668, (20-14) 670, (20-15) 671, (20-16) 672, (20-17) 673; Greeting and Seating Guests, 651; Focus on Safety, 650; 20.1 Assessment (2, 4), 651; Cleaning Service Utensils, 656; Focus on Sanitation, 657; Polishing, 657; Serving Guests, 663-668; 20.3 Assessment (2, 3, 5-7) 668; Handling Customer Complaints, 669-671; Handling Problems, 672-675; Chef s Tip, 673; 20.4 Assessment (1-7) 675; Social Studies, 675; Chapter 20 Review and Assessment (7, 8, 16, 17) 171 17
Introduction to, CIA, 1st Edition 2006 Curriculum Standards for Introduction to TRB: Figure Discussion, (20-5) 162, (20-7) 164, (20-13) 167, (20-14-20-17) 169; 20.1 Assessment (2, 4) 163; Answers to Section Test 20.1 Restaurant Personnel (21-25, 27) 163; Answers to Section Test 20.3 Serving the Meal (22-26) 168; Class Discussion 169; 20.4 Assessment (1-7) 170; Answers to Section Test 20.4 Handling Customer Complaints, 170; Chapter 20 Review and Assessment (7, 8, 16, 17) 171; Section Test 20.1 Restaurant Personnel (21-25, 27) 298; Section Test 20.3 Serving the Meal (22-26) 302; Section Test 20.4 Handling Customer Complaints, 303-304 18