adopt ok intro to culinary arts 2007...

Prentice HallIntroduction to Culinary Arts (CIA) © 2007

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

Oklahoma Hospitality Skills Standards

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


1 SE = Student Edition TRB = Teacher’s Resource Book

OKLAHOMA HOSPITALITY SKILLS STANDARDS

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

appropriate resource(s))

DUTY A: Apply Human Relations Skills

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

The foundation of this objective can be found on pages:

SE: 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 (1-4, 6,7) 675; Chapter 20 Review and Assessment (8, 16, 17) 677

TRB: Answers to 20.1 Assessment (4) 163; Answers to 20.4 Assessment (1-4, 6,7)) 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 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

A.02 Ensure customer complaints/inquires are resolved




A.03 Maintain appropriate personal habits The foundation of this objective can be found on pages:

SE: Grooming and Hygiene 13-15; Figure (1-6) 14, (1-7, 1-8) 15; Focus on Safety, 13; Basic Culinary Skills-Proper Hand Washing, 13; Chef’s Tip, 14, 97; Grooming, 15; 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, 16) 13; Section Test 1.1 Sanitary Food Handling (15, 16) 195







A.04 Set personal goal SE: Setting Your Goals, 756-757; Objective, 758

DUTY B: Use Communication and Research Skills

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

The foundation of this objective is found on pages:

SE: Figure (23-10) 747

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


SE: Communicating Effectively, 203-204; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (1-7) 207; Anticipating Problems, 670; Figure (20-14) 670; Managing People, 750-753; Figure (23-13) 751, (23-15) 752

TRB: Class Discussion, 62; Answers to 7.2 Assessment (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, (1-12) 63; Section Test 7.2 Learning to Work Together, 231-232

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


SE: Communicating Effectively, 203-204; Receiving and Giving Criticism, 204-205; Effective Criticism, 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (1-7) 207; Serving Guests, 663-667; Handling Customer Complaints, 669-670; Handling Problems, 672-673; 20.4 Assessment (1, 3, 4, 6, 7) 675; Chapter 20 Review and Assessment, (8, 16, 17) 676; Managing People, 750-753; Figure (23-13) 751, (23-15) 752

TRB: Class Discussion, 62, 169; Answers to 7.2 Assessment (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, (1-12) 63; Answers to 20.4 Assessment (1, 3, 4, 6, 7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (1-5, 7-9) 170; Section Test 7.2 Learning to Work Together, 231-232; Section Test 20.4 Handling Complaints and Problems, (1-5) 303, (7-9) 304







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


SE: Establishing Monitoring Procedures, 33; Establish Procedures for Record-Keeping and Documentation, 34; Develop a Verification System, 35; Test Kitchen, 35; Figure (2-4) 45; Escape Routes, 45; Test Kitchen 46; Hazard Communications Standard, 58, 60; 61; 2.2 Assessment (4-6) 63; Test Kitchen, 63; Nutrition Labels and Information Sheets, 715; Reading Income Statements, 740-742

TRB: Answers to Section Test 1.3 HACCP System, (9, 10) 17; Answers to 2.2 Assessment (4-6) 23; Section Test 1.3 HACCP System, (9, 10) 198

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


SE: Establish Monitoring Procedures, 33-34; Develop a Verification System, 35; Figure (1-18) 34, (7-1) 196, (7-2) 197, (7-3) 198; Accident/Illness Reports and Records, 60, 62; Reading Recipes-Note, 144; Figure (5-1) 144; Prepare and Inventory, 196-197; Break Your Assignment into Tasks, 197; Reviewing Your Lists, 197-198; Making a Timeline, 198-199; Culinary Math-Personalizing a Timeline, 199; Chef’s Tip, 200; 7.1 Assessment (7) 202; Asking Questions, 204; Creating a Par-Stock List, 744; Writing Purchase Specifications, 744-745

TRB: Answers to Section Test 1.3 The HACCP System, (5, 7, 9) 17; Answers to 7.1 Assessment (7) 61; Answers to Section Test 7.1 Mise en Place, (5-7, 13, 15) 61; Section Test 23.2 Purchasing and Inventory (1, 2, 12) 189; Section Test 1.3 The HACCP System, (5, 7, 9) 198; Section Test 7.1 Mise en Place, (5-7, 13) 229; (15) 230; Section Test 23.2 Purchasing and Inventory (1, 2) 315, (12) 316

B.06 Check and follow work schedules SE: Making a Timeline, 198-199; Figure (7-3) 198, (7-4) 201; 7.1 Assessment (2, 7) 202

TRB: Class Discussion, 60; Figure Discussion, (7-3, 7-4) 60; Answers to 7.1 Assessment (2, 7) 61; Answers to Section Test 7.1 Mise en Place (5, 13, 15) 61; Section Test 7.1 Mise en Place (5, 13) 229, (15) 230







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


SE: Establishing Monitoring Procedures, 33; Establish Procedures for Record-Keeping and Documentation, 34; Develop a Verification System, 35; Test Kitchen, 35; Figure (2-4) 45; Escape Routes, 45; Test Kitchen 46; Hazard Communications Standard, 58, 60; 61; 2.2 Assessment (4-6) 63; Test Kitchen, 63


B.08 Use proper phone etiquette SE: Telephone Etiquette, 647; Figure (20-4) 647; Taking Reservations, 649; 20.1 Assessment (2) 651

TRB: Answers to ; 20.1 Assessment (2) 163; Answers to Section Test 20.1 Restaurant Personnel, (27) 163; Section Test 20.1Restaurant Personnel, (27) 298

DUTY C: Exhibit Personal Social Skills for the Workplace

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


SE: Understanding Mise en Place, 195-196; Organizing Your Work, 196—200; Sequencing and Simplifying Work, 200-201; Setting Up a Workstation, 201-202; 7.1 Assessment (1-6) 202; Communicating Effectively, 203-204; Receiving and Giving Criticism, 204-205; Figure (7-4) 204, (7-7) 206; Effective Criticism. 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (1-7) 207; Chapter 7 Review and Assessment (1-3, 8, 11-13, 17) 214; Chapter 7 Test Practice (1-3) 215

TRB: Answers to 7.1 Assessment (1-6) 61; Answers to Section Test 7.1 Mise en Place, (13, 14-18) 61; Class Discussion, 63; 7.2 Assessment (1-7) 63; Answers to Section Test 7.2 Learning to Work Together (1-12) 63; Answers to Chapter 7 Review and Assessment (1-3, 8, 11-13, 17) 66; Answers to Chapter 7 Test Practice (1-3) 66; Section Test 7.1 Mise en Place, (13) 229, (14-18) 230; Section Test 7.2 Learning to Work Together (1-7) 231, (8-12) 232; Extension 2-The FCCLA Planning Process, 335-337; Extension 4-The SkillUSA Professional Development Program, 343-345; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 2 The FCCLA







(Continued)

Planning Process, 371-372; Extension 4-The SkillUSA Professional Development Program, Answers to Extension 4-The SkillUSA Professional Development Program, 372-373; Answers to Extension 14 Conflict Resolution, Cooperation and Teamwork, 379

C.02 Effectively plan and organize job duties and assignments


SE: Work Flow, 71-72; Understanding Mise en Place, 195; Figure (5-1) 144, (7-3) 198, (7-4) 201; Organizing Your Work, 196-197; 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 (1-7) 202; Chapter 7 Review and Assessment , (1, 2, 8, 11, 13) 214; Chapter 7 Test Practice (1-3) 215; Lab Activity Project 7: Mise en Place, 215

TRB: Class Discussion, 60; Figure Discussion (5-1) 44, (7-3, 7-4) 60; Answers to 7.1 Assessment (1-7) 61; Answers to Section Test 7.1 Mise en Place, (1, 2, 4-8, 13, 15) 61;

Answers to Chapter 7 Review and Assessment, (1, 2, 8, 11, 13) 66; Answers to Chapter 7 Test Practice (1-18) 66; Section Test 7.1 Mise en Place, 229-230

C.03 Maintain healthy and professional appearance


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

C.04 Participate in company training opportunities


SE: Chapter 2 Review and Assessment, (19) 64; training, 752; 23.3 Assessment (3) 753

TRB: Answers to Chapter 2 Review and Assessment, (19) 24; Answers to 23.3 Assessment (3) 191; Answers to Section Test 23.2 Managing a Restaurant, (18) 191; Section Test 23.2 Managing a Restaurant, (18) 318







C.05 Demonstrate ethical behavior such as integrity and honesty


SE: Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207

TRB: Answers to Section Test 7.2 Working Together, (12) 63; Section Test 7.2 Working Together, (12) 232; Extension 4-The SkillUSA Professional Development Program, 343-345; Extension 12-Character Development, 365-366; Answers to Extension 4-The SkillUSA Professional Development Program, 372-373; Answers to Extension 12-Character Development, 376-377

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


SE: Communicating Effectively, 203-204; Receiving and Giving Criticism, 204-205; Figure (7-4) 204, (7-7) 206; Effective Criticism. 205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (1-7) 207; Chapter 7 Review and Assessment (3) 214

TRB: Answers to Section Test 7.2 Learning to Work Together (1-12) 63; Answers to Chapter 7 Review and Assessment (3) 66; Section Test 7.2 Learning to Work Together (1-7) 231, (8-12) 232

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


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, 7) 675; Chapter 20 Review and Assessment (8) 676; Managing People, 750

TRB: Class Discussion, 62, 169; 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; 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;







(Continued)

Answers to Chapter 20 Review and Assessment (8) 171; Answers to 20.4 Assessment (6, 7) 170; Section Test 20.3 Serving the Meal (22) 302; Section Test 20.4 Handling Customer Complaints (1-4) 303; Extension 4-The SkillUSA 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

C.08 Accept constructive criticism and take corrective actions

SE: Receiving and Giving Criticism, 204-205; Effective Criticism. 205; Using Feedback Effectively, 205-206; 7.2 Assessment (2, 3, 6) 207; Chapter 7 Review and Assessment (3, 17) 214

TRB: Class Discussion, 62; Answers to 7.2 Assessment (2, 3, 6) 63; Answers to Section Test 7.2 Learning to Work Together (5-11) 63; Answers to Chapter 7 Review and Assessment (3, 17) 66; Section Test 7.2 Learning to Work Together (5-7) 231, (8-11) 232; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 14-Conflict Resolution, Cooperation and Teamwork, 379

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


SE: Receiving and Giving Criticism, 204-205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (2, 6) 207; Chapter 7 Review and Assessment, (3) 214

TRB: Answers to7.2 Assessment (2, 6)

Answers to Chapter 7 Review and Assessment, (3) 63; Answers to Section Test 7.2 Working Together, (5-11) 63; Section Test 7.2 Working Together, (5-7) 231, (8-11) 232; Extension 4-The SkillUSA 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

C.10 Display appropriate sense of humor SE:

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










DUTY D: Use Interpersonal Skills in Working with Others

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


SE: Timing, 71-72; Communication, 72; Receiving and Giving Criticism, 204-205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (2, 6) 207; Chapter 7 Review and Assessment, (3) 214



D.02 Exhibit respect and courtesy toward individual differences



TRB: Answers to Section Test 7.2 Learning to Work Together (1-12) 63; Answers to Chapter 7 Review and Assessment (3) 66; 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, 379

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


SE: Timing, 72; Communication, 73; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (4, 7) 207; Managing People, 750-753; Test Kitchen, 675; Lab Activity Project 20: Restaurant Role Play, 677







TRB: Answers to 7.2 Assessment (4, 7) 63;

Answers to Section Test 7.2 Learning to Work Together, (12) 63; Section Test 7.2 Learning to Work Together, (12) 232; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Key- Extension 14, 379

D.04 Orient newly hired personnel SE: orientation, training, 752; 23.3 Assessment (3, 4) 753

TRB: Answers to 23.3 Assessment (3, 4) 191; Answers to Section Test 23.3 Managing a Restaurant, (17) 191; Section Test 23.3 Managing a Restaurant, (17) 318

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

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

groups, weddings, and reunions

SE: Food Allergies, 721; Focus on Safety, 721; Vegetarian Options, 721, 723; Chapter 22 Review and Assessment,(5, 18) 730; Service Styles, 659-663; Chef’s Tip, 660; Serving Guests, 663-668; Basic Culinary Skills-Service Sequence, 667; 20.3 Assessment (1) 668

TRB: Class Discussion, 167; Answers to 20.3 Assessment (1) 168; Answers to Section Test 20.3 Serving the Meal (1-20) 168; Answers to Section Test 22.2 Making Menus More Nutritious, (2-6) 181; Answers to Chapter 22 Review and Assessment,(5, 18) 184; Section Test 20.3 Serving the Meal (1-13) 301, (14-20) 303; Section Test 22.2 Making Menus More Nutritious, (2-6) 312

DUTY E: Apply Employee/Management Relations Principles

E.01 Discuss industry related trends and developments:

-Changes in food/beverage service and production -Regional and ethnic influences -Changes in menu types -Nutritional changes -Health related diet changes -New services -Management changes -Lodging industry changes -Influence of current economy


SE: 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







E.02 Control expenses by following the budget

-Explain the nature of overhead/operating costs

-Explain the employee role in expense control


SE: Reading Income Statements, 740-742; 23.1 Assessment (4-7) 742; Obtaining Market Quotes and Bids, 745; 23.2 Assessment (7) 747; Chapter 23 Review and Assessment, (2, 4, 6-9, 13, 16) 754; Chapter 23 Test Practice, (1-4, 6) 755

TRB: Class Discussion, 186; Answers to 23.1 Assessment (4-7) 187; Answers to Section Test 23.1 Owning Your Own Restaurant, (4, 9-15, 17-22, 28, 29) 187; Answers to 23.2 Assessment (7) 189; Answers to Section Test 23.2 Purchasing and Inventory (6) 189; Answers to Chapter 23 Review and Assessment, (2, 4, 6-9, 13, 16) 192; Answers to Chapter 23 Test Practice, (1-4, 6) 192; Section Test 23.1 Owning Your Own Restaurant, (4, 9-15) 313, (17-22, 28, 29) 314; Section Test 23.2 Purchasing and Inventory (6) 315

DUTY F: Practice Basic Sanitary Functions

F.01 Practice personal hygiene and grooming skills

-Wash hands following established procedures

-Wear a clean and proper uniform

-Hair Restraint




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

SE: Cleaning and Sanitizing, 16-18; Types of Cleansing Agents, 16; Chef’s Tip, 16, 24; 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; Answers to Chapter 4 Test Practice (8) 34; 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

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

SE: Cleaning and Sanitizing, 16-18; Types of Cleansing Agents, 16; Types of Sanitizers 17; Chapter 1 Review and Assessment, (7) 36; Keeping Knives Clean and Sanitized, 117; Maintaining the Cutting Surface, 118-119; Cleaning and Sanitizing Smallware, 131-133; Figure (4.9) 131; Chef’s Tip, 133; 4.2 Assessment, (3) 133; Chapter 4 Test Practice (8) 135

TRB: Answers to Chapter 1 Review and Assessment, (7) 18; Answers to 4.2 Assessment, (3) 40; Answers to Chapter 4 Test Practice (8) 41

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

SE: Cleaning and Sanitizing Smallware, 131-133; Figure (4.9) 131; 4.2 Assessment, (3) 133; Chapter 4 Test Practice (8) 135; Cleaning Service Utensils, 655-657; 20.2 Assessment (2, 3) 658

TRB: Answers to 4.2 Assessment, (3) 40; Answers to Chapter 4 Test Practice (8) 134;

Answers to 20.2 Assessment (2, 3) 165

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

-Control any sources of bacteria, viruses, or toxins

-Prevent mold formation/food contamination

-Eliminate food spoilage

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

-Use approved suppliers


SE: Biological Hazards, 8-10; FAT TOM, 11; Sources of Contamination, 12-13; Figure (1-4, 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; The Flow of Food, 21; Purchasing, Receiving and Storing Foods Safely, 22-23; Cooking Foods Safely, 23-29; 1.2 Assessment (1-7) 29; The HACCP System, 30-35; 1.3 Assessment (1-5) 35; Chapter1 Review and Assessment (2-36) 36; Chapter 1 Test Practice, (2-6, 8) 37; 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, 14, 16; Figure Discussion (1-5, 1-6) 12, (1-12) 14, (3-3) 28, (4-9) 39; Answers to 1.1 Assessment (2, 3, 8) 13; Answers to Section Test 1.1 Sanitary Food Handling (7, 9, 10, 14, 15, 16) 13; 1.2 Assessment (1-7) 15; Answers to Section Test 1.2 The Flow of Food, (1-9) 15; 1.3 Assessment (1-5) 17; Answers to Section Test 1.3 The HACCP System (1-14) 17; Answers to Chapter 1 Review and Assessment (2-36) 18; Answers to Chapter 1 Test Practice, (2-6, 8) 18; Answers to Chapter 4 Test Practice (8) 41; Section Test 1.1 Sanitary Food Handling (7, 9) 193, (14) 194, (15, 16) 195; Section Test 1.2 The Flow of Food, (1-7) 196, (8, 9) 197; Section Test 1.3 The HACCP System (1-10)198, (11-14) 199

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

SE: Pest Control, 19-20; 1.1 Assessment (5) 20

TRB: Answers to 1.1 Assessment (5) 13; Answers to Section Test 1.1 Sanitary Food Handling, (12) 193

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

SE: The Flow of Food, 21; 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

F.08 Report indications of insects and pests



TRB: Answers to 1.1 Assessment (5) 13; Answers to Section Test 1.1 Sanitary Food Handling, (12) 13; Section Test 1.1 Sanitary Food Handling, (12) 193

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

SE: Cleaning Refrigerators and Freezers, 75-76; Cleaning Shelves and Storage Containers, 78; Avoiding Slips and Falls, 52; Cleaning Up Spills, 52; Figure (2-10) 52; Chapter 2 Test Practice, (5) 65

TRB: Answers to Section Test 3.2 Receiving and Storage Equipment, (11) 29; Answers to Chapter 2 Test Practice, (5) 24; Section Test 3.2 Receiving and Storage Equipment, (11) 208

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

-Recycle

-Operate necessary disposal equipment


SE: Waste Disposal and Recycling, 18-19; 1.1 Assessment (4) 20; Answers to Section Test 23.3 Managing a Restaurant, (10) 191; Section Test 23.3 Managing a Restaurant, (10) 317

TRB: Answers to 1.1 Assessment (4) 13

F.11 Clean and sanitize garbage containers The foundation of this objective is found on pages:

SE: Waste Disposal and Recycling, 18-19; 1.1 Assessment (4) 20








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

SE: Managing the Facility, 748-749; The Kitchen, 748-750; Figure (23-12) 750; Other Areas, 750

TRB: Answers to Section Test 23.3 Managing a Restaurant, (5, 6, 10) 191; Section Test 23.3 Managing a Restaurant, (5, 6, 10) 317

F.13 Correct/report unsanitary work area conditions


SE: Managing the Facility, 749

TRB: Answers to Section Test 23.3 Managing a Restaurant, (10) 191; Section Test 23.3 Managing a Restaurant, (10) 317

DUTY G: Perform Basic Safety Functions

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

-Monitor the condition of equipment

-Recognize/report potential hazards and unsafe conditions

SE: Food-Preparation Equipment, 79-80; Focus on Safety, 80, 83; Cleaning Food-Preparation Equipment, 83; Chapter 3 Review and Assessment,(5) 98

TRB: Class Discussion, 30; Answers to Chapter 3 Review and Assessment,(5) 34; Answers to Section Test 3.3 Preparation and Cooking Equipment (1) 31; Section Test 3.3 Preparation and Cooking Equipment (1) 209

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

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

-Class B Fires (oil and grease)

-Class C Fires (electrical)

-Class D Fires (combustible metals)

SE: Fire Control, 41; Fire Extinguishers and Classes of Fires, 42; Fire Extinguishers, 42, 43, 45; PASS System for Using Fire Extinguishers, 43; Fire Extinguishers and Classes of Fires, 42; Figure (2-3) 43, (2-4) 45; Fire Emergency Plans, 45-46; Focus on Safety, 45; 2.1 Assessment (1-6) 46, Test Kitchen, 46; Science-Types of Fire Extinguishers, 46; Chapter 2 Review and Assessment, (1, 2, 6, 8, 9, 17) 64; Chapter 2 Test Practice, (4) 65

TRB: Figure Discussion (2-3, 2-4) 20; Answers to 2.1 Assessment (1-6) 21; Answers to Section Test 2.1 Fire Safety (5-10, 12-14) 21; Answers to 2.2 Assessment (1-7) 23; Answers to Chapter 2 Review and Assessment (1, 2, 6, 8, 9, 17) 24; Answers to Chapter 2 Test Practice, (4) 24; Section Test 2.1 Fire Safety (5-10) 200, (12-14) 201







G.03 Practice proper lifting and carrying procedures

SE: Strains, Sprains, and Falls, 49; Lifting and Moving Objects Safely, 52-53; Chef’s Tip, 53; 2.2 Assessment (2) 63

TRB: Answers to 2.2 Assessment (2) 23; Answers to Section Test 2.2 Accidents and Injuries (5) 23; Section Test 2.2 Accidents and Injuries (5) 202

G.04 Understand and follow established basic first aid techniques and procedures for: -cuts -burns -choking -CPR

SE: Burns, 48; First Aid and Emergency Procedures, 54-57; Safety as an Ongoing Process, 58, 60-63; Research, 59; 2.2 Assessment Test Kitchen, (1, 3) 63; Chapter 2 Review and Assessment (7, 10) 64

TRB: Class Discussion, 22; Answers to 2.2 Assessment Test Kitchen, (1, 3) 24; Answers to Answers to Section Test 2.2 Accidents and Injuries, (6-8) 23; Chapter 2 Review and Assessment (7, 10) 24; Section Test 2.2 Accidents and Injuries, (6, 7) 202, (8) 203

G.05 Understand and identify emergency procedures

-exiting/traffic flow

-electrical, gas, water, and sprinkler systems

-Material Safety Data Sheets (MSDS)

-blood-borne pathogens


SE: Disposable Gloves, 14; Personal Hygiene, 15; Fire Control, 41; Figures (2-2) 41, (2-4) 45; Fire Emergency Plans, 45-46; 2.1 Assessment (3) 46; Material Safety Data Sheets (MSDS) 60, 61; 2.2 Assessment (4, 5) 63; Test Kitchen, 63; Chapter 2 Review and Assessment, (12, 15) 64; Chapter 2 Test Practice, (2, 7) 65

TRB: Answers to 2.1 Assessment (3) 21; Answers to Section Test 2.1 Fire Safety, (3, 4, 6-9) 21; Answers to 2.2 Assessment (4, 5) 23; Answers to Section Test 2.2 Accident and Injuries (11, 14) 23; Answers to Chapter 2 Review and Assessment, (12, 15) 24; Answers to Chapter 2 Test Practice, (2, 7) 24; Section Test 2.1 Fire Safety, (3, 4, 6-9) 200; Section Test 2.2 Accident and Injuries (11) 203 (14) 204

G.06 Utilize personal protective equipment SE: Dressing for Safety, 49-50; Figure (2-7) 49, (2-8) 51; Preventing Burns, 51; Chapter 2 Review and Assessment, (5) 64

TRB: Answers to Chapter 2 Review and Assessment, (5) 24; Answers to Section Test 2.2 Accidents and Injuries, (2) 23; Section Test 2.2 Accidents and Injuries, (2) 202

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


SE: Turn off and unplug the machine for cleaning, 80; Focus on Safety, 83; Chapter 3 Review and Assessment,(5) 98







TRB: Answers to Chapter 3 Review and Assessment,(5) 34; Answers to Section Test 3.3 Preparation and Cooking Equipment (1) 31; Section Test 3.3 Preparation and Cooking Equipment (1) 209

DUTY I: Perform Basic Food/Beverage Functions

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


SE: Nutritional Value, 219, 232; Good Nutrition, 706; The Language of Nutrition, 706-708, 710-714; Figure (22-2) 708, (22-5) 720; Fats in Foods, 709; Vitamin-Rich Foods, 711; Mineral-Rich Foods, 712-713; The Food Guide Pyramid, 716; Dietary Guidelines, 717-718; 22.1 Assessment (1, 3-8) 718, Test Kitchen 718; Science-Dietary Fiber, 718; Planning Healthy Menus, 719-721, 723; Using Healthy Food Preparation Techniques, 723-726; Using Portioning and Presentation Techniques, 726-729; Serving Sizes, 727; 22.2 Assessment (1-7) 729, Test Kitchen, 729; Chapter 22 Review and Assessment (3-17) 730; Chapter 22 Test Practice (1-10) 731

TRB: Class Discussion, 180, 182; Figure Discussion (22-2) 180, (22-5) 182; Answers to 22.1 Assessment (1, 3-8) 181; Answers to Section Test 22.1 Nutrition Basics (1-27) 181; Answers to 22.2 Assessment (1-7) 183; Answers to Section Test 22.2 Making Menus More Nutritious (1, 3-12) 183; Section Test 22.1 Nutrition Basics (1-16) 309, (17-27) 310; Section Test 22.2 Making Menus More Nutritious (1, 3-7) 311, (8-12) 312; Nutrition and Health-My Pyramid, 326

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


SE: Purchasing, 22; Basic Purchasing Principles, 743-746; Inventories, 746-747; 23.2 Assessment (1-5, 7) 747; Science-Restaurant Suppliers, 747; Chapter 23 Review and Assessment, (5, 11, 14, 15) 754; Chapter 23 Test Practice, (10) 755

TRB: Class Discussion, 188; Answers to 23.2 Assessment (1-5, 7) 189; Answers to Section Test 23.2 Purchasing and Inventory (1-15) 189; Answers to Chapter 23 Review and Assessment, (5, 11, 14, 15) 192; Answers to Chapter 23 Test Practice, (10) 192; Section Test 23.2 Purchasing and Inventory (1-11) 315, (12-15) 316







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

SE: Prepare an Inventory, 196-197; Chapter 7 Review and Assessment (12) 214; Creating a Par Stock List, 744; Writing Purchase Specifications, 744; 23.2 Assessment-Test Kitchen, 747; Chapter 23 Review and Assessment (5, 15) 754

TRB: Answers to Chapter 7 Review and Assessment (12) 66; Answers to Section Test 23.2 Purchasing and Inventorying (1, 2) 189; Answers to Chapter 23 Review and Assessment (5, 15) 192; Section Test 23.2 Purchasing and Inventorying (1, 2) 315

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


SE: Receiving, 22; Figure (1-11) 22, (15-2) 477; Receiving Equipment, 73-74; 3.2 Assessment (4) 78; Figure (12-6) 379; Market Forms, 379; Selecting Fish, 476-477; Receiving and Storing Shellfish, 488-489; Chapter 15 Test Practice (8) 499; Receiving and Handling Meat, 514; Choosing Quality Poultry, 523; Chapter 16 Review and Assessment, (5, 7) 530

TRB: Answers to 3.2 Assessment (4) 29; Class Discussion, 124; Answers to Chapter 15 Test Practice (8) 130; Chapter 16 Review and Assessment, (5, 7) 136

I.05 Store perishable and non-perishable supplies


SE: Storing, 23; Ideal Storage Temperature, 23; Focus on Safety, 23; Chef’s Tip, 23, 477, 516; Ideal Storage Temperatures, 23; Chapter 1 Review and Assessment, (2, 5) 36; Chapter 1 Test Practice, (4) 37; Buying and Storing Eggs, 246; Storage Times and Temperature for Eggs, 246; Storing Dairy Products, 258; Storage Times and Temperatures fro Dairy Products, 259; Storing Cheese, 303; Storing Fruit, 356; Storing Vegetables, 379; Figure, (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) 498; Receiving and Handling Meat, 514-516; Choosing Quality Poultry, 523; Chapter 16 Review and Assessment, (7) 530







TRB: Answers to Chapter 1 Review and Assessment, (2, 5) 18; Answers to Chapter 1 Test Practice, (4) 18; Answers to 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) 130; Answers to Chapter 16 Review and Assessment, (7) 136; Section Test 10-3 Cheese, (1) 247

I.06 Implement employee rules and regulations The foundation of this objective is found on pages:

SE: Communicating, 750; job description, 752; performance evaluation, 752

TRB: Answers to Section Test 23.2 Managing a Restaurant (11, 16, 19) 191; Section Test 23.2 Managing a Restaurant (11, 16, 19) 318

I.07 Plan production schedules The foundation of this objective is found on pages:

SE: Sous-Chef, 645

I.08 Use equipment and tools properly


SE: Handling Knives and Other Cutting Tools Safely, 50-51; Figure (2-8) 50; Food Preparation Equipment, 79-80; Focus on Safety, 83; Chapter 3 Review and Assessment (3, 5) 98; Using Knives Properly 106-107; Knife Safety, 108; Chef’s Tip, 108; Focus on Safety, 118

TRB: Answers to Section Test 2.2 Accidents and Injuries, (3) 23; Answers to Chapter 3 Review and Assessment,(5) 34; Answers to Section Test 3.3 Preparation and Cooking Equipment (1) 31; Section Test 2.2 Accidents and Injuries, (3) 202 Section Test 3.3 Preparation and Cooking Equipment (1) 209

I.09 Follow guest and company security policies The foundation of this objective is found on pages:

SE: Preparing for Emergencies, 57; Noisy Guests, 673; Nonpayment Problems, 674; Cash or Credit Card Problems, 674; Walkouts, 674; Customer Theft, 675; Robbery, 675; 20.4 Assessment (2, 5, 7) 675; Chapter 20 Review and Assessment, (7, 16, 17) 676

TRB: Answers to 20.4 Assessment (2, 5, 7) 170; Answers to Section Test 20.4 Handling Complaints and Problems, (8, 9) 170; Chapter 20 Review and Assessment, (7, 16, 17) 171; Section Test 20.4 Handling Complaints and Problems, (8, 9) 304







I.10 Answer questions associated with food preparation and ingredients


SE: Captain, 644; Server, 644; Receptionist, 645; Presenting the Menu, 665; Figure (20-12) 665

I.11 Perform opening/closing duties

-Clean tables, chairs, mirrors, and light fixtures

-Dust furnishings

-Check fixtures and furnishings for wear and damage

-Report status of all fixtures/furnishings to supervisor

-Vacuum carpet

-Care for all types of floor coverings

DUTY J: Perform Basic Food Production Duties

J.01 Prepare food items by following a recipe

-Cooking terms

-Cooking techniques


SE: Standardized Recipes, 140-141; Culinary Science-Recipes on the Internet, 141; Recipe Card 122-Blueberry Muffins, 142; Reading Recipes, 144; Recipe Cards (1-150); 5.1 Assessment (2, 3, 7) 148; Chapter 5 Review and Assessment (1, 3, 7, 9) 158; Chapter 5 Test Practice,(5) 159

TRB: Class Discussion, 44; Answers to 5.1 Assessment (2, 3, 7) 45; Answers to Section Test 5.1 Understanding Standardized Recipes (1, 2, 5, 8, 10) 45; Answers to Chapter 5 Review and Assessment (1, 3, 7, 9) 48; Answers to Chapter 5 Test Practice (5) 48; Section Test 5.1 Understanding Standardized Recipes (1, 2, 5, 8, 10) 217

J.02 Use hand tools

-Identify

-Maintain


SE: Hand Tools 120-121, 125; Hand Tools, 122-124, 125, 126; Cleaning and Sanitizing Smallware, 131-133; 4.2 Assessment, (1-6) 40; Test Kitchen, 133; Chapter 4 Review and Assessment, (6, 13, ) 134; Answers to Chapter 4 Test Practice (2, 9) 135

TRB: Class Discussion, 36, Answers to 4.2 Assessment, (1-6) 40; Answers to Section Test 4.2 Using Smallware, (1-9) 40; Answers to Chapter 4 Review and Assessment, (6, 13) 41; Answers to Chapter 4 Test Practice ( 2, 9) 41; Section Test 4.2 Using Smallware, (1-7) 215, (8-9) 216







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


SE: Maintaining Knives, 115-117; Figure (4-6) 115, (4-7) 119, (4-10) 132; Culinary Math-Measuring Angles, 116; Basic Culinary Skill-Sharpening a Knife, 117, Honing a Knife, 118; 4.1 Assessment, (5, 8) 119; Chapter 4 Review and Assessment, (12) 134; Chapter 4 Test Practice (3) 135

TRB: Class Discussion, 36; Answers to 4.1 Assessment, (5, 8) 37; Answers to Chapter 4 Review and Assessment, (12) 41; Answers to Chapter 4 Test Practice, (3) 41

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

SE: Making the Cut, 108-115; Basic Culinary Skills-Making a Chiffonade Cut, 111, Making Julienne and Batonnet Cuts, 112, Making an Oblique Cut, 113, Dicing, 113; Sample Cuts, 114; Focus on Safety, 116; 4.1 Assessment (4, 7) 119; Test Kitchen, 119; Chapter 4 Review and Assessment, (4, 10) 134; Lab Activity Project 4: Knife Skills, 135; Chapter 4 Test Practice, (4, 5, 10) 135

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

J.05 Use large equipment

-Identify

-Maintain


SE: Refrigeration Equipment, 74-76; 3.2 Assessment (2, 6) 78; Food Preparation Equipment, 79-83; Cooking Equipment 83-90; 3.3 Assessment (1-6) 90; Test Kitchen, 90; Chapter 3 Review and Assessment, (2, 3, 5, 6,) 98; Project 3: Cleaning Preparation and Cooking Equipment, 99; Chapter 3 Test Practice, (2-5) 99; Chapter 3 Review and Assessment, (2, 3) 98; Chapter 3 Test Practice, (2-5) 99; Appliances, 547-548

TRB: Answers to 3.2 Assessment (2, 6) 29; Answers to Section Test 3.2 Receiving and Storage Equipment, (1-10) 29; Answers to Section Test Receiving and Storage Equipment, (1, 3, 5, 7, 8, 11) 29; Answers to 3.3 Assessment (1-6) 31; Answers to Section Test 3.3 Preparation and Cooking Equipment (1-14) 31; Answers to Chapter 3 Review and Assessment, (2, 3) 34; Answers to Chapter 3 Test Practice, (2-5) 34; Section Test Receiving







(Continued)

and Storage Equipment, (1, 3, 5, 7, 8) 207, (11) 208; Section Test 3.3 Preparation and Cooking Equipment (1-12) 209, (13-14) 209

J.06 Properly measure/weigh ingredients The foundation of this objective can be found on pages:

SE: Measurement Conventions and Systems, 145-146; Figure (5-2) 145, (5-3) 146; Volume Measurements, 146; Weight Measurements, 147; Measurement Techniques, 147, 148; 5.1 Assessment, (4, 5, 8) 148, Test Kitchen 148; Chapter 5 Review and Assessment, (5, 12, 14) 158; Test Practice (3)159; Culinary Math, 545, 562; Baker’s Percentages, 551; Assessment 17.1 Test Kitchen, 552; Scaling Ingredients, 556-557; Basic Culinary Skills-Straight Dough-Mixing Method (1) 558, Baguettes (1) 566; Cutting and Scaling, 563; 17.3 Assessment (5) 571

TRB: Class Discussion, 44; Figure Discussion (5-2, 5-3) 44; Answers to 5.1 Assessment, (4, 5, 8) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (4, 7, 11, 12, 14, 16, 17) 45; Answers to Chapter 5 Review and Assessment, (5, 12, 14) 48; Answers to Test Practice (3) 48; Answers to Section Test 5.1 Understanding Standardized Recipes, (4, 7, 11, 12, 14, 16, 17) 45; Section Test 5.1 Understanding Standardized Recipes, (4, 7, 11, 12, 14) 217, (16, 17) 218; Answers to Section Test 17.2 Yeast Dough (6) 143; Answers to 17.3 Assessment (5) 143; Section Test 17.2 Yeast Dough (6) 281

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


SE: Converting Recipes, 149-157; 5.2 Assessment (1-7) 157; Chapter 5 Review and Assessment, (1-4, 6, 8, 10, 13-15) 158; Lab Activity-Project 5: Scaling a Recipe, 159; Chapter 5 Test Practice (1, 2, 4, 6, 7) 159

TRB: Class Discussion, 46; 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, (1-4, 6, 8, 10, 13-15) 48; Test Practice (1, 2, 4, 6, 7) 48; Section Test 5.2 Converting Recipes, (1-6) 219, (7-9) 220







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


SE: Portioning Foods, 209-210; Figure (7-8) 210; 7.3 Assessment (2) 213; Chapter 7 Review and Assessment, (5, 9, 14) 214; Chapter 7 Test Practice, (5) 215

TRB: Class Discussion, 64; Answers to 7.3 Assessment (2) 65; Answers to Section Test 7.3 Food Presentation, (2, 10, 12, 13, 17) 65; Answers to Chapter 7 Review and Assessment, (5, 9, 14) 66; Answers to Chapter 7 Test Practice, (5) 66; Section Test 7.3 Food Presentation, (2, 10, 12, 13) 233 (17) 234

J.09 Scrape, sweep, and mop floors

J.10 Maintain organization of dish room area

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

SE: Dishwashing machines, 17-18; Washing Tableware, 656-657; 20.2 Assessment (3) 658


J.12 Use chemicals required for the dishwashing process


SE: Cleaning and Sanitizing, 16-18; Types of Cleansing Agents, 16; Types of Sanitizers, 17

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


SE: Workstations, 68; Setting Up A Workstation, 201-202

TRB: Answers to 7.1 Section Test Mise en Place, (12) 61; 7.1 Section Test Mise en Place, (12) 229

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

SE: Basic Culinary Skills-Roasting and Baking (1) 222, Baked Custard, (1) 600; Roasting and Baking Vegetables, 386; Baking Cakes, 624

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


SE: Refrigeration Equipment, 74-75; Cleaning Refrigerators and Freezers, (7) 76; Basic Culinary Skills-Stirred Custard (8) 601; Stirred Custard, 602

TRB: Answers to Section Test 3.2 Receiving and Storing Equipment, (11) 29; Section Test 3.2 Receiving and Storing Equipment, (11) 208







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

SE: Holding and Service Equipment, 91-94, 96-97; 3.4 Assessment (2) 97; Chapter 3 Review and Assessment, (4) 98; Serviceware, 652-653, 655

TRB: Answers to 3.4 Assessment (2) 33; Answers to Chapter 3 Review and Assessment, (4) 34

J.19 Assemble counter tools The foundation of this objective is found on pages:

SE: Counter Service, 660-661

J.20 Arrange foods on steam table The foundation of this objective is found on pages:

SE: Steam Table, 94-95; Hotel Pans, 95; Figure (3-15) 94, (3-16) 96; 3.4 Assessment (1, 3, 5) 97; Science-Steam Tables, 97; Chapter 3 Review and Assessment, (13) 98; Chapter 3 Test Practice, (4) 99; Serving Soups, 460-461

TRB: Class Discussion, 32; Answers to 3.4 Assessment (1, 3, 5) 33; Answers to Section Test 3.2 Holding and Service Equipment, (2, 6) 33; Answers to Chapter 3 Review and Assessment, (13) 34; Answers to Chapter 3 Test Practice, (4) 34; Section Test 3.2 Holding and Service Equipment, (2) 211, (6) 212

J.21 Arrange food on salad display counter

J.22 Arrange food on dessert display counter

J.23 Shut down all heating and refrigeration units


SE: Cleaning Refrigerators and Freezers (1) 75

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

SE: Monitoring Food Temperatures, 24-26; Safe Food Temperatures, 25; Serving Foods Safely, 28-29; 1.2 Assessment (4) 29; The Seven Steps of HACCP, 32-35; 1.3 Assessment (1, 2) 35; Chapter 1 Review and Assessment, (13, 16, 20) 36; Measuring Temperature, 126; Serving Soups, 460-461

TRB: Answers to 1.2 Assessment (4) 15; Answers to Section Test 1.2 The Flow of Food (5) 15; Class Discussion, 16; Answers to 1.3 Assessment (1, 2) 17; Answers to Section Test 1.3 The HACCP System (1, 2, 6-10, 12, 15) 17;Answers to Chapter 1 Review and Assessment, (13, 16, 20) 18; Section Test 1.2 The Flow of Food (5) 196; Section Test 1.3 The HACCP System (1, 2, 6-10) 198, (12, 15) 199







J.25 Season cookware

J.38 Stir soups and sauces SE: Preparing Thickeners, 441, 443; Basic Culinary Skills-Roux, 442, Roux-Thickened Sauce, 444, Warm Emulsion Sauce, 446, Consomme, 457-458; Chef’s Tip, 443; Presenting Sauces, 451; 14.2 Assessment (2) 452; Choosing Equipment for Soups, 456; Chef’s Tip, 456; Reheating Soups, 460; 14.3 Assessment (3) 465; Chapter 14 Review and Assessment, (11) 466; Recipe Cards (87, 94) 467

TRB: Class Discussion, 118; Answers to 14.2 Assessment (2) 119; Answers to Section Test 14.2 Sauces (5, 11, 12) 119; Answers to 14.3 Assessment (3) 121; Answers to Section Test 14.3 Soups, (14) 119; Answers to Chapter 14 Review and Assessment, (11) 122; Section Test 14.2 Sauces (5) 267, (11, 12) 268; Section Test 14.3 Soups, (14) 270

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

SE: Hollandaise, 445; Basic Culinary Skills-Warm Emulsion Sauce, 446; Broth, 457, Consomme, 458; Equipment Used in Preparing Sauces, 449; Figure (14-9) 449; puree, 455; bisque, 455

TRB: Answers to Section Test 14.2 Sauces (12) 119; Section Test 14.2 Sauces (12) 268

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

SE: Preparing Greens, 286; Basic Culinary Skills-Mixed Green Salad (1) 287; Preparing Fruit, 356; Focus on Sanitation, 356; 12.1 Assessment (3) 362; Preparing Vegetables, 380-382

TRB: Class Discussion, 98; 12.1 Assessment (3) 99

J.42 Cut, peel, and seed vegetables, and fruits SE: Preparing Fruit, 356; Figure (12-3) 357; Peeling Seeding and Trimming, 357; Chef’s Tip, 359; Basic Culinary Skills-Poaching Fruit, (1) 361, Pureeing Fruit, (1) 360; Preparing Vegetables, 380-382; Trimming and Dicing Onions, 380-381, Trimming and Dicing Garlic, 381-382, Tomato Concasse, 383; ; 12.2 Assessment (7) 389

TRB: Answers to 12.1 Assessment (7) 99; Answers to 12.2 Assessment (7) 101







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


SE: Workstations, 67-68; 3.1 Assessment (1) 72; Chapter 3 Review and Assessment, (8) 98; Setting Up A Workstation, 201-202

TRB: Answers to 3.1 Work Flow in the Kitchen, (1) 27; Answers to Chapter 3 Review and Assessment, (8) 34; Answers to 7.1 Section Test Mise en Place, (12) 61; 3.1 Work Flow in the Kitchen, (1) 205; 7.1 Section Test Mise en Place, (12) 229

DUTY K: Perform Salad and Pantry Functions

K.16 Garnish foods for attractive presentation 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; 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

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

DUTY M: Perform Bakery/Pastry Functions

M.01 Prepare dessert cart/table for service The foundation of this objective is found on pages:

SE: Service Carts, 97







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

SE: Preparing Fruit, 356-357; Focus on Sanitation, 356; Focus on Safety, 357; Baking, 359

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

SE: Preparing Fruit, 356-357; Focus on Sanitation, 356; Focus on Safety, 357; Baking, 359

M.04 Prepare puddings or custards SE: Custard, 599-603; Culinary Diversity-Flan, 605; 19.2 Assessment (1, 4) 607; Test Kitchen 607; Chapter 19 Review and Assessment, (2, 15) 638; Recipe Cards (132) 639; Chapter 19 Test Practice, (2) 639

TRB: Class Discussion, 154; 155;

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

SE: Mousses, 603-604; 19.2 Assessment (2, 5) 607; Recipe Cards (133) 639; Chapter 19 Review and Assessment, (9) 638

TRB: Answers to 19.2 Assessment (2, 5) 155; Answers to Section Test 19.2 Custards, Mousses and Frozen Desserts, (5, 7, 8, 9) 155; Answers to Chapter 19 Review and Assessment, (9) 160; Section Test 19.2 Custards, Mousses and Frozen Desserts, (5, 7, 8) 291, (9) 292

M.06 Prepare bombe

M.07 Prepare flambé desserts

M.08 Prepare baked Alaska

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

SE: Basic Culinary Skills-Frozen Souffle, 607


SE: Souffles, 255-256; Recipe Cards (131) 639;

TRB:

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

SE: Straight Dough-Mixing Method, 556-557, 559; Figure (17-15) 557; Modifying the Basic Method, 559-561; 17.2 Assessment (2, 3, 6) 562; Test Kitchen, 562; Breads, Rolls, and Pastries, 563-571; 17.3 Assessment (1-7) 571; Test Kitchen, 571; Chapter 17 Review and Assessment,(3-7, 10-12, 13) 572; Recipe cards, 573; Chapter 17 Test Practice (6, 8) 573







TRB: Class Discussion, 140, 142; Answers to 17.2 Assessment (2, 3, 6) 141; Answers to Section Test 17.2 Yeast Dough, (5-15) 141; Answers to 17.3 Assessment (1-7) 143; Answers to Section Test 17.3 Breads, Rolls, and Pastries, 143; Answers to Chapter 17 Review and Assessment (3-7, 10-12, 13) 144; Answers to Chapter 17 Test Practice (6, 8) 144; Section Test 17.2 Yeast Dough, (5-15) 281, (22, 24) 282; Section Test 17.3 Breads, Rolls, and Pastries, 281-282

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


SE: Straight Dough-Mixing Method, 556-557, 559; Figure (17-15) 557; Modifying the Basic Method, 559-561; 17.2 Assessment (2) 562


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

SE: Straight Dough-Mixing Method, 556-557, 559; Figure (17-15) 557; Modifying the Basic Method, 559-562; 17.2 Assessment (2, 4, 6) 562;

TRB: Class Discussion, 140; Answers to 17.2 Assessment (2, 4, 6) 141

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

SE: Straight Dough-Mixing Method, 556-557, 559; Figure (17-15) 557; Modifying the Basic Method, 559-562; 17.2 Assessment (2, 4, 6) 562

TRB: Class Discussion, 140; Answers to 17.2 Assessment (2, 4, 6) 141; Answers to Section Test 17.2 Yeast Dough, (21) 141; Section Test 17.2 Yeast Dough, (21) 282

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

SE: Biscuits and Scones, 582-587; 18.2 Assessment (1-7) 587; Chapter 18 Review and Assessment, (10, 12, 15, 17) 588; Recipe Cards (122-124) 589; Chapter 18 Test Practice (5, 6) 589







TRB: Class Discussion, 148; Figure Discussion, 148; Answers to Assessment (1-7) 149; Answers to Section Test 18.2 Biscuits and Scones, 149; Answers to Chapter 18 Review and Assessment, (10, 12, 15, 17) 150; Answers to Chapter 18 Test Practice (5, 6) 150; Section Test 18.2 Biscuits and Scones, 287-288

M.15 Prepare quick breads SE: Lab Activity-Project 18: Blueberry Muffins, 589


SE: Muffins and Quick Breads, 575-581; 18.1 Assessment (1-7) 581; Test Kitchen 581; Chapter 18 Review and Assessment, (1, 3, 4, 9, 13, 16) 588; Recipe Cards (125, 126) 589; Chapter 18 Test Practice (1, 2, 7, 10) 589

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

M.16 Prepare crepes SE: batter, 260; crepe, 261; Basic Culinary Skills- Cooking Crepes, 262; Chapter 9 Review and Assessment, (4) 268; Recipe Cards (149) 639;

TRB: Class Discussion, 76

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

SE: Making Cakes, 620-622; Figure (19-13, 19-14) 621; Chef’s Tip, 621; Baking Cakes, 624;

TRB: Answers to Section Test 19.4 Cookies and Cakes, (10) 159; Section Test 19.4 Cookies and Cakes, (10) 293

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

SE: Warm Foaming Method, 622; Cold Foaming Method, 622: Basic Culinary Skills-Warm Faming Method, 623; Baking Cakes, 624; Chapter 19 Review and Assessment, (4) 638

TRB: Answers to Section Test 19.4 Cookies and Cakes, (11) 159; Section Test 19.4 Cookies and Cakes, (11)263

M.19 Prepare cheesecakes SE: Recipe Cards (141) 639

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

SE: Sugar Glazes, 580







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

SE: Icing, 625-626; 19.3 Assessment (5) 627; Recipe Cards (142) 639

TRB: Answers to 19.3 Assessment (5) 157; Answers to Section Test Cookies and Cakes (14, 16, 17, 19) 157; Section Test Cookies and Cakes (14) 293 (16, 17, 19) 294

M.22 Prepare fondant icing

M.23 Prepare royal icing

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

SE: Icing, 625-626; 19.3 Assessment (5) 627

TRB: Answers to Section Test 19.4 Cookies and Cakes, (14, 16-19) 159; Section Test 19.4 Cookies and Cakes, (14) 293, (16-19) 294

M.25 Ice cake SE: Icing, 625-627; Figure (19-17) 627

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

SE: Finishing, 627

M.27 Prepare marzipan

M.28 Prepare mints and molded candies

M.29 Prepare gum paste (pastillage)

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

SE: Icebox Cookies, 609; Preparing Cookie Pan, 612-613; Creaming Method, 613-614; Basic Culinary Skills-Creaming Method for Cookies, 613; Icebox Cookies, 615; 19.3 Assessment (6) 627; Chapter 19 Review and Assessment, (3) 638; Chapter 19 Test Practice, (4) 639

TRB: Answers to 19.3 Assessment (6) 157; Section Test 19.3 Cookies and Cakes, (3) 157; Answers to Chapter 19 Review and Assessment, (3) 160; Answers to Chapter 19 Test Practice, (4) 160; Section Test 19.3 Cookies and Cakes, (3) 293

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

SE: Piped Cookies, 610; Preparing Cookie Pan, 612-613; Creaming Method, 613-614; Basic Culinary Skills-Creaming Method for Cookies, 613; Piped Cookies, 615; 19.3 Assessment (6) 627; Chapter 19 Review and Assessment, (3) 638; Chapter 19 Test Practice, (4) 639







TRB: Answers to 19.3 Assessment (6) 157; Answers to Section Test 19.3 Cookies and Cakes, (4) 157; Answers to Chapter 19 Review and Assessment, (3) 160; Answers to Chapter 19 Test Practice, (4) 160; Section Test 19.3 Cookies and Cakes, (4) 293

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

SE: Rolled Cookies, 611; Preparing Cookie Pan, 612-613; Creaming Method, 613-614; Basic Culinary Skills- Creaming Method for Cookies, 613; Cut-Out Cookies, 616; 19.3 Assessment (6) 627; Chapter 19 Review and Assessment, (3) 638; Chapter 19 Test Practice, (4) 639

TRB: Answers to 19.3 Assessment (6) 157; Answers to Section Test 19.3 Cookies and Cakes, (7, 24) 157; Answers to Chapter 19 Review and Assessment, (3) 160; Answers to Chapter 19 Test Practice, (4) 160; Section Test 19.3 Cookies and Cakes, (7, 24) 293

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

SE: Bar Cookies, 611; Preparing Cookie Pan, 612-613; Creaming Method, 613-614; Basic Culinary Skills- Creaming Method for Cookies, 613; Bar Cookies, 616; Baking Cookies, 617-618; Cutting Bar Cookies, 618-619; Figure (19-11) 618; 19.3 Assessment (6) 627; Chapter 19 Test Practice, (3) 639; Chapter 19 Review and Assessment, (3) 638; Chapter 19 Test Practice, (4) 639

TRB: Answers to 19.3 Assessment (6) 157; Answers to Section Test 19.3 Cookies and Cakes, (2, 9 ) 157; Answers to Chapter 19 Review and Assessment, (3) 160; Answers to Chapter 19 Test Practice, (4) 160; Section Test 19.3 Cookies and Cakes, (2, 9) 293

M.34 Prepare yeast-raised doughnuts

M.35 Prepare cake doughnuts

M.36 Prepare French crullers

M.37 Prepare puff pastry

M.38 Prepare éclairs and cream puffs


SE: Pastries Made with Choux Paste, 633-634; Basic Culinary Skills-Choux Paste, 634; 19.4 Assessment (3) 637; Chapter 19 Review and Assessment, (5, 13) 638; Recipe Cards (147) 639; Chapter 19 Test Practice, (7) 639







TRB: Class Discussion, 158; Answers to 19.4 Assessment (3) 159; Answers to Section Test 19.4 Pies, Tarts and Pastries, (11, 12) 159; Answers to Chapter 19 Review and Assessment, (5, 13) 160; Answers to Chapter 19 Test Practice, (7) 160; Section Test 19.4 Pies, Tarts and Pastries, (11, 12) 296

M.39 Prepare pie dough


SE: Basic Culinary Skills-Rubbed Method Pie Dough, 629; Rolling Dough, 631-632; Chef’s Tip, 631; Recipe Cards (145) 639; Chapter 19 Test Practice, (5) 639; Chapter 19 Test Practice, (5) 639

TRB: Class Discussion, 158; Answers to Section Test 19.4 Pies, Tarts and Pastries, (2, 6, 7, 9, 14) 159; Answers to Chapter 19 Test Practice, (5) 160; Answers to Chapter 19 Test Practice, (5) 160; Section Test 19.4 Pies, Tarts and Pastries, (2, 6, 7) 295, (9, 14) 296

M.40 Prepare pressed pie shell

M.41 Prepare strudel

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

SE: Raw Fruit Filling, 630; Cooked Fruit Filling, 630

TRB: Answers to Section Test 19.4 (3) 159; Section Test 19.4 Pies, Tarts and Pastries, (3) 295

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

SE: Cream Fillings, 630-631; Custard Fillings, 632; 19.4 Assessment (6) 637;

TRB: Section Test 19.2 Custards, Mousses and Frozen Desserts, (6) 291, (9) 292

M.44 Prepare chiffon filling

M.45 Prepare meringue


SE: Meringue, 604; Italian Buttercream, 625; Meringue and Whipped Cream, 633; Chapter 19 Review and Assessment, (11) 638; Recipe Cards (144) 639; Chapter 19 Test Practice, (6) 639

TRB: Answers to Section Test 19.4 Cookies and Cakes, (12, 15) 159; Answers to Chapter 19 Review and Assessment, (11) 160; Answers to Chapter 19 Test Practice, (6) 160; Section Test 19.4 Cookies and Cakes, (12, 15) 293







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

SE: Meringue and Whipped Cream, 633;

DUTY N: Perform Soup and Vegetable Functions

N.02 Use leftovers economically

DUTY O: Perform Storeroom Functions

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


SE: Storing, 23; Chef’s Tip, 23

TRB: Answers to Section Test 1.2 The Flow of Food (4) 15; Section Test 1.2 The Flow of Food (4) 196

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

SE: Inventories, 747; 23.2 Assessment (2) 747

TRB: Answers to 23.2 Assessment (2) 189; Answers to Section Test 23.2 Purchasing and Inventory, (8) 189; Section Test 23.2 Purchasing and Inventory, (8) 315

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

SE: Basic Steps in the Purchasing Process, 744; Creating a Par-Stock List, 744; Figure (23-10) 747; Chapter 23 Review and Assessment, (5, 15) 754

TRB: Answers to Section Test 23.2 Purchasing and Inventory, (1, 7, 15) 189; Answers to Chapter 23 Review and Assessment, (5, 15) 192; Section Test 23.2 Purchasing and Inventory, (1, 7) 315, (15) 316

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

O.05 Fill storeroom requisitions accurately The foundation of this objective is found on pages:

SE: Placing Orders, 746; Figure (23-10) 747

TRB: Answers to Section Test 23.2 Purchasing and Inventory, (14) 189; Section Test 23.2 Purchasing and Inventory, (14) 316







DUTY P: Perform Special Dietary Functions

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

SE: The Language of Nutrition, 706-708, 710-714; Chef’s Tip, 707; Fats in Foods, 709; Vitamin-Rich Foods, 711, Mineral-Rich Foods, 712-713; The Food Guide Pyramid, 716-717; Vegetarian Options, 721, 723; 22.1 Assessment (2, 3, 6-8) 718; Social Studies-Vegetarianism, 729; Chapter 22 Review and Assessment, (1-3, 5, 9-12, 14) 730; Chapter 22 Test Practice, (2, 4-9) 731

TRB: Class Discussion, 180; Answers to 22.1 Assessment (2, 3, 6-8) 181; Answers to Section Test 22.1 Nutrition Basics, (1-27) 181; Answers to Section Test 22.2 Making Menus More Nutritious (3-7) 183; Answers to Chapter 22 Review and Assessment, (1-3, 5, 9-12, 14) 184; Answers to Chapter 22 Test Practice, (2, 4-9) 184; Section Test 22.1 Nutrition Basics, (1-16) 309, (17-27) 310; Section Test 22.2 Making Menus More Nutritious (3-7) 311

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


SE: Planning Healthy Menus, 719-721, 723; Chef’s Tip, 721, 724; Focus on Safety, 721; Using Healthy Food Preparation Techniques, 723-726; Basic Culinary Skills-Batch Cooking for Vegetables, 724, Replacing Oil with Stock in Vinaigrette, 725; Using Portioning and Presentation Techniques, 726-729; Serving Sizes, 727; 22.2 Assessment (1-7) 729, Test Kitchen, 729; Chapter 22 Review and Assessment (3-18) 730; Chapter 22 Test Practice (3, 8) 731

TRB: Class Discussion, 182; Answers to 22.2 Assessment (1-7) 183; Answers to Section Test 22.2 Making Menus More Nutritious (2-12) 183; Chapter 22 Review and Assessment (3-18) 184; Chapter 22 Test Practice (3, 8) 184; Section Test 22.2 Making Menus More Nutritious (2-7) 311, (8-12) 312

P.03 Prepare dietary supplements and other special products

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

SE: Using Portioning and Presentation Techniques, 726-729; Figure (22-8) 726; Serving Sizes, 727; Chapter 22 Review and Assessment, (16, 17) 730







TRB: Answers to Chapter 22 Review and Assessment, (16, 17) 184; Answers to Section Test 22.2 Making Menus More Nutritious (8) 183; Section Test 22.2 Making Menus More Nutritious (8) 312

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

SE: Juicing and Pureeing, 358; Focus on Safety, 358; Basic Culinary Skills-Pureeing Fruit, 360, Pureeing Potatoes, 388; Pureeing Cooked Fruit 361; Chef’s Tip, 361; Pureeing Vegetables, 384; Potato Purees, 388-389; 12.2 Assessment (4) 389; Recipe Cards (55, 68)


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

SE: Pureeing Cooked Fruit 361; Pureeing Vegetables, 384; Equipment Used in Preparing Sauces, 449; Figure (14-9) 449



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

SE: Telephone Etiquette, 647; Figure (20-4) 647; Taking Reservations, 649; 20.1 Assessment (2) 651; Presenting the Menu, 665

TRB: Answers to 20.1 Assessment (2) 163; Answers to Section Test 20.1 Restaurant Personnel, (27) 163; Section Test 20.1 Restaurant Personnel, (27) 298

A.02 Direct customer/client to another location

A.03 Enforce business policies with a customer/client










A.04 Explain business policies to a customer/client




A.05 Ensure customer complaints are resolved The foundation of this objective can be found on pages:












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

SE: Setting Your Goals, 756-757; Objective, 758

TRB: Extension 13-Leadership Skills, 367-368; Answers to Extension 13-Leadership Skills, 378-379




SE: Figure (23-10) 747

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












TRB: Class Discussion, 62, 169; Answers to 7.2 Assessment (1-7) 63; Answers to Section Test 7.2 Learning to Work Together, (1-12) 63; Answers to 20.4 Assessment (1, 3, 4, 6, 7) 170;

Answers to Section Test 20.4 Handling Complaints and Problems, (1-5, 7-9) 170;

Section Test 7.2 Learning to Work Together, 231-232; Section Test 20.4 Handling Complaints and Problems, (1-5) 303, (7-9) 304





B.05 Complete correspondence, reports, forms and notes

SE: Establishing Monitoring Procedures, 33; Establish Procedures for Record-Keeping and Documentation, 34; Develop a Verification System, 35; Test Kitchen, 35; Organizing Your Work, 196-199; Figure (7-3) 198; Culinary Math-Personalize a Timeline, 199; Chef’s Tip-200

TRB: Class Discussion, 60; Answers to Section Test 1.3 HACCP System, (9, 10) 17; Section Test 1.3 HACCP System, (9, 10) 198

B.06 Use work schedules SE: Making a Timeline, 198-199; Figure (7-3) 198, (7-4) 201; 7.1 Assessment (2, 7) 202








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


SE: Establish Monitoring Procedures, 33-34; Develop a Verification System, 35; Figure (1-18) 34, (2-4) 45, (2-5) 46, (7-3) 198, (22-3) 716, (23-10) 747; Escape Routes, 45; Hazard Communication Standard, 58, 59; Material Safety Data Sheet, 60; Hazard Communication Program, 60, 61; 2.2 Assessment (4, 5) 63; Test Kitchen, 63; Nutrition Information, 714-716; Creating a Par-Stock List, 744; Writing Purchase Specifications, 744-745; 23.2 Assessment (3) 747

TRB: Figure Discussion, (1-18) 16, (7-3) 60, (22-3) 180; Answers to; 2.2 Assessment (4, 5) 23; Answers to Section Test 23.2 Purchasing and Inventory (1, 2) 189;Section Test 23.2 Purchasing and Inventory (1, 2) 315

B.08 Use the telephone correctly and courteously

SE: Telephone Etiquette, 647; Figure (20-4) 647; Taking Reservations, 649; 20.1 Assessment (2) 651


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


SE: Inventories, 747; Figure (23-10) 747

TRB: Figure Discussion, (23-10) 188

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





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









TRB: Answers to 7.1 Assessment (1-6) 61; Answers to Section Test 7.1 Mise en Place, (13, 14-18) 61; Class Discussion, 63; 7.2 Assessment (1-7) 63; Answers to Section Test 7.2 Learning to Work Together (1-12) 63; Answers to Chapter 7 Review and Assessment (1-3, 8, 11-13, 17) 66; Answers to Chapter 7 Test Practice (1-3) 66; Section Test 7.1 Mise en Place, (13) 229, (14-18) 230; Section Test 7.2 Learning to Work Together (1-7) 231, (8-12) 232; Extension 2-The FCCLA Planning Process, 335-337; Extension 4-The SkillUSA Professional Development Program, 343-345; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 2 The FCCLA Planning Process, 371-372; Extension 4-The SkillUSA Professional Development Program, Answers to Extension 4-The SkillUSA Professional Development Program, 372-373; Answers to Extension 14 Conflict Resolution, Cooperation and Teamwork, 379

C.02 Effectively plan and schedule work tasks and assignments



TRB: Class Discussion, 60; Figure Discussion (5-1) 44, (7-3, 7-4) 60; Answers to 7.1 Assessment (1-7) 61; Answers to Section Test 7.1 Mise en Place, (1, 2, 4-8, 13, 15) 61; Answers to Chapter 7 Review and Assessment, (1, 2, 8, 11, 13) 66; Answers to Chapter 7 Test Practice (1-18) 66; Section Test 7.1 Mise en Place, 229-230; Extension 9-Time-Management and Other Management Techniques, 357-359; Answers to Extension 9-Time-Management and Other Management Techniques, 376-377

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









C.05 Participate in applicable company training opportunities




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




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










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



TRB: Class Discussion, 62, 169; 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; 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; Answers to 20.4 Assessment (6, 7) 170; Section Test 20.3 Serving the Meal (22) 302; Section Test 20.4 Handling Customer Complaints (1-4) 303; Extension 4-The SkillUSA 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; Extension 13 Leadership Skills, 367-368; Answers to Extension 13 Leadership Skills, 378-379

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



TRB: Answers to 7.2 Assessment (4, 7) 63; Answers to Section Test 7.2 Learning to Work Together, (12) 63; Section Test 7.2 Learning to Work Together, (12) 232; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Key- Extension 14, 379







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


SE: Communicating Effectively, 203-204; Figure (7-6) 204; Courtesy and Professionalism, 207; 7.2 Assessment (1, 4, 5, 7) 207

TRB: Answers to 7.2 Assessment (1, 4, 5, 7) 63; Answers to Section Test 7.2 Learning to Work Together, (1, 2, 12) 63; Section Test 7.2 Learning to Work Together, (1, 2) 231, (12) 232

C.11 Accept constructive criticism and take appropriate corrective actions




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


SE: Problem-Solving Strategies, 200; Receiving Criticism, 204; Taking Action, 206; 7.2 Assessment (2) 207; Chapter 7 Review and Assessment, (3) 214

TRB: Class Discussion, 62; Answers to 7.2 Assessment (2) 63; Answers to Section Test 7.2 Learning to Work Together, (5, 6, 10) 63; Answers to Chapter 7 Review and Assessment, (3) 66; Answers to Section Test 7.2 Learning to Work Together, (5, 6) 231, (10) 232; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 14-Conflict Resolution, Cooperation and Teamwork, 379

C.13 Display appropriate sense of humor

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

SE: Timing, 71; Communication, 72; Figure (7-1) 196; Making a Timeline, 198-199; Setting Priorities, 199-200; 7.1 Assessment (7) 202; Chapter 7 Review and Assessment, (11, 13) 214; Chapter 7 Test Practice, (2) 215







TRB: Class Discussion, 60; Answers to 7.1 Assessment (7) 61; Answers to Section Test 7.1 Mise en Place (4-8, 10, 13, 15) 61; Answers to Chapter 7 Review and Assessment, (11, 13) 66; Chapter 7 Test Practice, (2) 66; Section Test 7.1 Mise en Place (4-8, 10, 13) 229, (15) 230

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



C.16 Be dependable in the work environment The foundation of this objective is found on pages:

SE: Courtesy and Professionalism, 207; 7.2 Assessment (7) 207

TRB: Answers to 7.2 Assessment (7) 63; Extension 12 Character Development, 365; Answers to Extension 12 Character Development, 378


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










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


SE: Communication, 72; Receiving and Giving Criticism, 204-205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (2, 6) 207; Chapter 7 Review and Assessment, (3) 214

TRB: Answers to7.2 Assessment (2, 6) 63; Answers to Section Test 7.2 Working Together, (5-11) 63; Answers to Chapter 7 Review and Assessment, (3) 66; Section Test 7.2 Working Together, (5-7) 231, (8-11) 232; Extension 4-The SkillUSA 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

D.03 Use appropriate assertiveness with others in the workplace


SE: Giving Criticism, 204-205; Effective Criticism-Giving Criticism, 205; 7.2 Assessment (6) 207; Chapter 7 Review and Assessment, (17) 214; Terminating, 752-753







TRB: Class Discussion, 62; Answers to 7.2 Assessment (6) 63; Answers to Section Test 7.2 Working Together, (5, 7) 63; Answers to Chapter 7 Review and Assessment, (17) 66; Answers to Section Test 23.3 Managing a Restaurant (20) 191; Section Test 7.2 Working Together, (5, 7) 231; Section Test 23.3 Managing a Restaurant (20) 318; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 14-Conflict Resolution, Cooperation and Teamwork, 379

D.04 Exhibit sensitivity to the needs of individuals

SE: Courtesy and Professionalism, 207; 7.2 Assessment (4) 207; Managing People, 750-753

TRB: Answers to 7.2 Assessment (4) 63; Answers to Section Test Learning to Work Together (12) 63; Answers to Section Test 23.3 Managing a Restaurant (11, 15) 191; Section Test Learning to Work Together (12) 232; Section Test 23.3 Managing a Restaurant (11, 15) 318; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 14-Conflict Resolution, Cooperation and Teamwork, 379

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




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


SE: Communication, 72; Receiving and Giving Criticism, 204-205; Using Feedback Effectively, 205-206; Courtesy and Professionalism, 207; 7.2 Assessment (2, 6, 7) 207; Chapter 7 Review and Assessment, (3) 214; Communicating, 750; Figure (23-13) 751







TRB: Answers to7.2 Assessment (2, 6, 7) 63; Answers to Chapter 7 Review and Assessment, (3) 63; Answers to Section Test 7.2 Working Together, (5-11) 63; Answers to Section Test 23.3 Managing a Restaurant, (11) 191; Section Test 7.2 Working Together, (5-7) 231, (8-11) 232; Section Test 23.3 Managing a Restaurant, (11) 318; Extension 4-The SkillUSA Professional Development Program, (4) 344-345, (5) 345; Extension 12 Character Development, 365; Extension 13 Leadership Skills, 367-368; Extension 14-Conflict Resolution, Cooperation and Teamwork, 369-370; Answer Key-Extension 4, 373, Extension 12, 378, Extension 13, 378-379, Extension 14, 379

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






D.14 Reinforce positive behavior The foundation of this objective is found on pages:

SE: Managing People, 750


D.15 Accept constructive criticism SE: Receiving and Giving Criticism, 204-205; Effective Criticism. 205; Using Feedback Effectively, 205-206; 7.2 Assessment (2, 3, 6) 207; Chapter 7 Review and Assessment (3, 17) 214







TRB: Class Discussion, 62; Answers to 7.2 Assessment (2, 3, 6) 63; Answers to Section Test 7.2 Learning to Work Together (5-11) 63; Answers to Chapter 7 Review and Assessment (3, 17) 66; Section Test 7.2 Learning to Work Together (5-7) 231, (8-11) 232

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



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

SE: Serving Guests, 663-668; Figure (20-12) 665; Addressing Complaints Quickly, 670; Cleaning Spills-A server, 672; Noisy Guests-If customers, 673; Cell Phones-If an electronic, 674; 20.4 Assessment (1, 6) 675; Chapter 20 Review and Assessment, (8, 16 17) 676

TRB: Class Discussion, 169; Answers to 20.4 Assessment (1, 6) 170; Answers to Section Test 20.4 Handing Complaints and Problems, (1-4, 9) 170; Answers to Chapter 20 Review and Assessment, (8, 16 17) 171; Section Test 20.4 Handing Complaints and Problems, (1-4) 303, (9) 304

D.19 Determine the customer’s needs and wants SE: Serving Water and Bread-Ask guests, 664; Presenting the Menu, 665; Figure (20-12) 665, (20-14) 670; Serving Food-Anticipate guest’s needs, 665; Anticipating Problems, 670

TRB: Answers to Section Test 20.3 Serving the Meal, (22) 168; Section Test 20.3 Serving the Meal, (22) 302





-Control hair










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


SE: Biological Hazards-Prevention, 8-10; Grooming and Hygiene 13-15; Figure (1-6) 14, (1-7, 1-8) 15; Focus on Safety, 13; Basic Culinary Skills-Proper Hand Washing, 13; Chef’s Tip, 14, 97; Grooming, 15; Cleaning and Sanitizing, 16-18; Types of Cleansing Agents, 16; Chef’s Tip, 16, 24; Types of Sanitizers, 17; Figure (1-9) 17, (4-9) 131; Pest Control, 19-20; 1.1 Assessment (2, 5) 20; 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: Class Discussion, 12; Figure (1-6, 1-8) 12; Answers to 1.1 Assessment (2, 5, 10) 13; Answers to Section Test 1.1 Sanitary Food Handling (12, 15, 16) 13; Answers to Chapter 1 Review and Assessment (7) 18; Answers to Section Test 3.2 Receiving and Storage Equipment, (11) 29; Class Discussion, 30; Answers to Chapter 4 Test Practice (8) 34; Section Test 1.1 Sanitary Food Handling (10) 193, (12, 15, 16) 195; Section Test 3.2 Receiving and Storage Equipment, (11) 207







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







-Recycle








F.18 Correct/report unsanitary work area The foundation of this objective is found on pages:






















G.03 Use proper lifting and carrying procedures SE: Strains, Sprains, and Falls, 49; Lifting and Moving Objects Safely, 52-53; Chef’s Tip, 53; 2.2 Assessment (2) 63


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

-cuts

-burns

-choking

-CPR










G.05 Identify emergency procedures








G.06 Use appropriate personal protective equipment

SE: Dressing for Safety, 49-50; Figure (2-7) 49, (2-8) 51; Preventing Burns, 51; Chapter 2 Review and Assessment, (5) 64


G.07 Use lock out, tag out system The foundation of this objective is found on pages:



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


SE: Material Safety Data Sheets (MSDS) 60, 61; 2.2 Assessment (4, 6) 63; Test Kitchen, 63; Chapter 2 Review and Assessment, (12, 15) 64; Chapter 2 Test Practice, (7) 65

TRB: Answers to 2.2 Assessment (4, 6) 23; Answers to Chapter 2 Review and Assessment, (12, 15) 24; Answers to Chapter 2 Test Practice, (7) 24; Answers to Section Test 2.2 Accidents and Injuries, (11, 16) 23; Section Test 2.2 Accidents and Injuries, (11) 203, (16) 204







G.09 Use proper blood-borne pathogen procedures


SE: Hand Washing, 13-14; Basic Culinary Skills-Proper Hand Washing, 13; Disposable Gloves, 14; Chef’s Tip, 14; Figure (1-6) 14, (1-8) 15; 1.1 Assessment (2) 20

TRB: Class Discussion, 12; Answers to 1.1 Assessment (2) 13; Answers to Section Test 1.1 Sanitary Food Handling, (15, 16) 13; Section Test 1.1 Sanitary Food Handling, (15, 16) 195

DUTY H: Perform Administrative and Planning Functions

H.10 Follow established procedures regarding theft and pilferage


SE: Walkouts, 674; Customer Theft, 675; Robbery, 675; 20.4 Assessment (5) 675; Chapter 20 Review and Assessment, (7) 676






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

SE: orientation, training, 752; 23.3 Assessment (3, 4) 753








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

SE: Chafing Dish, 92; Service Equipment, 96-97; 3.4 Assessment (2) 97; Service Tools and Utensils, 652-658; 20.2 Assessment (1-7) 658; Test Kitchen, 658; Service Styles, 659-663; Serving Water and Bread, 664; Serving Beverages, 664; After-Dinner Beverages, 666; Chapter 20 Review and Assessment, (10, 11, 13) 676; Chapter 20 Test Practice, (6-10) 677

TRB: Answers to 3.4 Assessment (2) 33; Answers to Section Test 3.4 Holding and Service Equipment, (1, 5) 33; Class Discussion, 164, 167; Answers to 20.2 Assessment (1-7) 165; Answers to Section Test 20.2 Service Tools and Utensils, (1-7) 165, (8-20) 166; Answers to ; Section Test 20.3 Serving the Meal (11-13, 18) 168; Answers to Chapter 20 Review and Assessment, (10, 11, 13) 171; Answers to Chapter 20 Test Practice, (6-10) 171; Section Test 3.4 Holding and Service Equipment, (1) 211 (5) 212; Section Test 20.2 Service Tools and Utensils, (1-7) 299, (8-20) 300; Section Test 20.3 Serving the Meal (11-13) 301, (18) 302

I.15 Authorize complaint adjustments The foundation of this objective is found on pages:

SE: Maitre d’, 645; Cleaning Spills-Maitre d’, 672; Nonpayment Problems, 674; Cash or credit Problems, 674; Walkouts-Maitre d’, 674; Customer Theft-Maitre d’ 675; 20.4 Assessment (7) 675; Chapter 20 Review and Assessment, (1) 676

TRB: Answers to 20.4 Assessment (7) 170; Answers to Chapter 20 Review and Assessment, (1) 171; Answers to Section Test 20.1 Restaurant Personnel, (4) 163; Section Test 20.1 Restaurant Personnel, (4) 297

I.18 Respond to questions associated with service and menus


SE: Captain, 644; Server, 644-645; Presenting the Menu, 665; Figure (20-12) 665; Chapter 20 Review and Assessment, (1, 2) 676

TRB: Answers to Chapter 20 Review and Assessment, (1, 2) 171








-Clean tables, chairs, mirrors, and light fixtures -Dust furnishings -Check fixtures and furnishings for wear and damage -Report status of all fixtures/furnishings to supervisor -Vacuum carpet -Care for all types of floor coverings

DUTY J: Perform Service/Wait Functions

J.01 Coordinate reservations

-Reservation lists

-Waiting lists

-Seating charts


SE: Reservation, 648-650; Chef’s Tip, 648; Analyzing the Decision to Take Reservations, 648-649; 20.1 Assessment (2) 651; Chapter 20 Review and Assessment, (12) 676

TRB: Answers to 20.1 Assessment (2) 163; Answers to Section Test 20.1 Restaurant Personnel (27) 163; Answers to Chapter 20 Review and Assessment, (12) 171; Section Test 20.1 Restaurant Personnel (27) 298

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

J.03 Perform guest and company security policies as assigned




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


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

J.06 Perform service/wait opening and closing duties

-Clean tables, chairs, mirrors, and light fixtures -Dust furnishings -Check fixtures and furnishings for wear and damage -Report status of all fixtures/furnishings to supervisor -Vacuum carpet -Care for all types of floor coverings -Provide place setting supplies -Provide condiments

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

-ADA requirements

-VIP procedures

SE: Working the Front Door, 647; Figure (20-3) 647, (20-5) 650; Greeting Guests, 650-651; 20.1 Assessment (4) 651; Starting the Meal, 663; Basic Culinary Skills-Service Sequence (1, 3) 667

TRB: Answers to 20.1 Assessment (4) 163; Answers to Section Test 20.3 Serving the Meal, (22) 168; Section Test 20.3 Serving the Meal, (22) 302

J.08 Demonstrate proper sequence for taking guest orders


SE: Writing the Order, 664; Chef’s Tip, 666; 20.3 Assessment (5, 7) 668; Chapter 20 Review and Assessment, (9) 677

TRB: Answers to 20.3 Assessment (5, 7) 168; Answers to Section Test 20.3 Serving the Meal, (23) 168; Answers to Chapter 20 Review and Assessment, (9) 171; Section Test 20.3 Serving the Meal, (23) 302

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

-Use guest check

-Explain menu items

-Make recommendations


SE: Writing the Order, 664; Presenting the Menu, 665; Figure (20-12) 665; 20.3 Assessment (6) 668

TRB: Answers to 20.3 Assessment (6) 168; Answers to Section Test 20.3 Serving the Meal (23, 26) 168; Section Test 20.3 Serving the Meal (23, 26) 302







J.10 Prepare beverages

-Use necessary containers, tools, and equipment


SE: Breakfast Beverages, 265-266

TRB: Answers to Section Test 9.2 Breakfast Food and Drinks, (11, 12) 77; Section Test 9.2 Breakfast Food and Drinks, (11, 12) 242

J.11 Serve beverages



SE: The Cover, The cup and saucer, 655, Glassware, 655; 20.2 Assessment (7) 658; Serving Beverages, 665; After-Dinner Beverages, 666; Chapter 20 Review and Assessment, (9) 676; Chapter 20 Test Practice, (9) 677

TRB: Answers to 20.2 Assessment (7)

Answers to Section Test 20.3 Serving the Meal (25) 168; Answers to Chapter 20 Review and Assessment, (9) 171; Answers to Chapter 20 Test Practice, (9) 171; Section Test 20.3 Serving the Meal (25) 302

J.13 Carry a loaded food and/or beverage tray The foundation of this objective is found on pages:

SE: Trays, 96; Tray Stands, 96; French Service, 661-662; Russian Service, 662-663; English Service, 663; Butler Service, 663

TRB: Class Discussion, 167; Answers to Section Test 20.3 Serving the Meal (11, 12, 14, 18) 168; Section Test 20.3 Serving the Meal (11, 12) 301, (14, 18) 302

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


SE: Handling Customer Complaints, 669-672; Figure (20-14) 670, (20-15) 671; 20.4 Assessment (1, 6, 7) 675; Chapter 20 Review and Assessment, (8) 676

TRB: Class Discussion, 169; Answers to 20.4 Assessment (1, 6, 7) 170; Answers to Chapter 20.4 Handling Complaints and Problems, (1-4, 6-9) 170; Chapter 20 Review and Assessment, (8) 171; Chapter 20.4 Handling Complaints and Problems, (1-4, 6) 303, (7-9) 304

J.16 Present the guest check to initiate guest payment


SE: Presenting the Check, 666; Figure (20-13) 668

TRB: Answers to Section Test 20.3 Serving the Meal (20) 168; Section Test 20.3 Serving the Meal (20) 302







J.17 Process payment for check

-Credit card -Personal check -Cash -Traveler’s check

J.18 Operate a point-of-sale terminal

J.20 Set up room for table service




J.21 Package carry-out food The foundation of this objective is found on pages:

SE: Take-Out Service, 661


J.22 Prepare counter service area The foundation of this objective is found on pages:



J.23 Set up menu board The foundation of this objective is found on pages:

SE: Menu Board, 692

J.27 Clean and sanitize all service counters

J.29 Interpret an event order

DUTY K: Perform Cashier Functions

K.01 Perform opening duties

-obtain bank drawer -verify appropriate change -obtain guest check supply -obtain credit card voucher supply

K.02 Verify guest check

K.03 Operate cash register

K.04 Operate a point-of-sale terminal







K.05 Make change TRB: Extension 8-Making Change Unassisted by Technology, 353-355; Answers to Extension 8-Making Change Unassisted by Technology, 375-376

K.06 Process credit card sale

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

K.08 Balance cash drawer

K.09 Record daily sales

K.10 Sell items at the counter

K.11 Prepare a cash bank drop



















A.04 Set personal goal SE: Setting Your Goals, 756-757; Objective, 758




SE: Figure (23-10) 747























B.06 Check and follow work schedules The foundation of this objective is found on pages:

SE: Making a Timeline, 198-199; Figure (7-3) 198, (7-4) 201; 7.1 Assessment (2, 7) 202








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




B.08 Use proper phone etiquette The foundation of this objective is found on pages:







TRB: Answers to 7.1 Assessment (1-6) 61; Answers to Section Test 7.1 Mise en Place, (13, 14-18) 61; Class Discussion, 63; 7.2 Assessment (1-7) 63; Answers to Section Test 7.2 Learning to Work Together (1-12) 63; Answers to Chapter 7 Review and Assessment (1-3, 8, 11-13, 17) 66; Answers to Chapter 7 Test Practice (1-3) 66; Section Test 7.1 Mise en







(Continued)

Place, (13) 229, (14-18) 230; Section Test 7.2 Learning to Work Together (1-7) 231, (8-12) 232; Extension 2-The FCCLA Planning Process, 335-337; Extension 4-The SkillUSA Professional Development Program, 343-345; Extension 14 Conflict Resolution, Cooperation and Teamwork, 369-370; Answers to Extension 2 The FCCLA Planning Process, 371-372; Extension 4-The SkillUSA Professional Development Program, Answers to Extension 4-The SkillUSA Professional Development Program, 372-373; Answers to Extension 14 Conflict Resolution, Cooperation and Teamwork, 379




TRB: Class Discussion, 60; Figure Discussion (5-1) 44, (7-3, 7-4) 60; Answers to 7.1 Assessment (1-7) 61; Answers to Section Test 7.1 Mise en Place, (1, 2, 4-8, 13, 15) 61; Answers to Chapter 7 Review and Assessment, (1, 2, 8, 11, 13) 66; Answers to Chapter 7 Test Practice (1-18) 66; Section Test 7.1 Mise en Place, 229-230























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









TRB: Class Discussion, 62, 169; 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; 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; Answers to 20.4 Assessment (6, 7) 170; Section Test 20.3 Serving the Meal (22) 302; Section Test 20.4 Handling Customer Complaints (1-4) 303; Extension 4-The SkillUSA 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








TRB: Answers to7.2 Assessment (2, 6); Answers to Chapter 7 Review and Assessment, (3) 63; Answers to Section Test 7.2 Working Together, (5-11) 63; Section Test 7.2 Working Together, (5-7) 231, (8-11) 232; Extension 4-The SkillUSA 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












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


















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



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


























-Hair Restraint





















TRB: Answers to 4.2 Assessment, (3) 40; Answers to Chapter 4 Test Practice (8) 134; Answers to 20.2 Assessment (2, 3) 165









-Recycle








































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

-cuts

-burns

-choking

-CPR


















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








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









TRB: Class Discussion, 180, 182; Figure Discussion (22-2) 180, (22-5) 182; Answers to 22.1 Assessment (1, 3-8) 181; Answers to Section Test 22.1 Nutrition Basics (1-27) 181; Answers to 22.2 Assessment (1-7) 183; Answers to Section Test 22.2 Making Menus More Nutritious (1, 3-12) 183; Section Test 22.1 Nutrition Basics (1-16) 309, (17-27) 310; Section Test 22.2 Making Menus More Nutritious (1, 3-7) 311, (8-12) 312; Nutrition and Health-MyPyramid, 326


























SE: Sous-Chef, 645

I.08 Use equipment and tools properly The foundation of this objective is found on pages:



















-Cooking terms

-Cooking techniques









J.02 Use hand tools

-Identify

-Maintain



















-Identify

-Maintain



TRB: Answers to 3.2 Assessment (2, 6) 29; Answers to Section Test 3.2 Receiving and Storage Equipment, (1-10) 29; Answers to Section Test Receiving and Storage Equipment, (1, 3, 5, 7, 8, 11) 29; Answers to 3.3 Assessment (1-6) 31; Answers to Section Test 3.3 Preparation and Cooking Equipment (1-14) 31; Answers to Chapter 3 Review and Assessment, (2, 3) 34; Answers to Chapter 3 Test Practice, (2-5) 34; Section Test Receiving and Storage Equipment, (1, 3, 5, 7, 8) 207, (11) 208; Section Test 3.3 Preparation and Cooking Equipment (1-12) 209, (13-14) 209



TRB: Class Discussion, 44; Figure Discussion (5-2, 5-3) 44; Answers to 5.1 Assessment, (4, 5, 8) 45; Answers to Section Test 5.1 Understanding Standardized Recipes, (4, 7, 11, 12, 14, 16, 17) 45; Answers to Chapter 5 Review and Assessment, (5, 12, 14) 48; Answers to Test Practice (3) 48; Answers to Section Test 5.1 Understanding Standardized Recipes, (4, 7, 11, 12, 14, 16, 17) 45; Section Test 5.1 Understanding Standardized Recipes, (4, 7, 11, 12, 14) 217, (16, 17) 218; Answers to Section







(Continued)

Test 17.2 Yeast Dough (6) 143; Answers to 17.3 Assessment (5) 143; Section Test 17.2 Yeast Dough (6) 281



































TRB: Answers to 3.4 Assessment (2) 33;

Answers to Chapter 3 Review and Assessment, (4) 34



















TRB: Answers to 1.2 Assessment (4) 15; Answers to Section Test 1.2 The Flow of Food (5) 15; Class Discussion, 16; Answers to 1.3 Assessment (1, 2) 17; Answers to Section Test 1.3 The HACCP System (1, 2, 6-10, 12, 15) 17; Answers to Chapter 1 Review and Assessment, (13, 16, 20) 18; Section Test 1.2 The Flow of Food (5) 196; Section Test 1.3 The HACCP System (1, 2, 6-10) 198, (12, 15) 199


J.29 Identify market forms of poultry and game birds


SE: Common Types of Whole Poultry, 521-523; 16.2 Assessment, (2, 4, 5) 529; Chapter 16 Review and Assessment, (8) 530; Chapter 16 Test Practice, (7) 531

TRB: Class Discussion, 134; Answers to 16.2 Assessment, (2, 4, 5) 135; Answers to Section Test 16.1-Poultry, (2-5) 135; Answers to Chapter 16 Review and Assessment, (8) 136; Answers to Chapter 16 Test Practice, (7) 136; Section Test 16.1 Poultry, (2-5) 277

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

SE: Market Forms, 476; Figure (15.1) 476; Types of Shellfish, 487-488

TRB: Class Discussion 124; Figure Discussion (15-1) 124; Answers to Section Test 15.1 Fish (7, 9, 11, 12, 13, 20) 126; Answers to Section Test 15.2 Shellfish, (11, 12) 129;Section Test 15.1 Fish, (7, 9, 11, 12, 13) 271, (20) 272; Section Test 15.2 Shellfish, (11, 12) 273







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


SE: Shucked shellfish, 487-488; Preparing Shellfish, 489-493, 495; Basic Culinary Skills-Preparing Live Lobsters, 489; Removing Meat from a Cooked Lobster, 490; Peeling and Deveining Shrimp, 493; Opening Clams, Opening Oysters, 494; Figure (15.9) 495; 15.2 Assessment (3) 497; Chapter 15 Review and Assessment, (8, 13) 498; Chapter 15 Test Practice, (6, 8) 499; Making Cutlets, 517, Disjointing Poultry, 526, Boneless Breast Portions, 528; Butchering, 503; Common Retail Cuts, 503; Preparing Meat, 516-518; 16.1 Assessment (4) 520; Disjointing Poultry, 524; Fabricating Skinless, Boneless Breasts, 524; Chef’s Tip 524; Chapter 16 Review and Assessment, (3, 9, 14) 530; Chapter 8 Test Practice, (1, 8) 531

TRB: Class Discussion, 127; 132, 134; Figure Discussion, (15-9) 127; Answers to 15.2 Assessment (3) 128; Answers to 15.2 Section Test Shellfish (5, 8, 9,15, 16, 21, 22) 129; Answers to Chapter 15 Test Practice, (6, 8) 130; Answers to 16.1 Assessment (4) 133; Answers to Section Test 16.1 Meat, (6, 12-15, 22, 23) 133; Answers to Section Test 16.2 Poultry (4, 5, 9, 11, 12) 135; Answers to Chapter 16 Review and Assessment, (3, 9, 14) 136; Answers to Chapter 8 Test Practice, (1, 6, 8) 136; Section Test Shellfish (5, 8, 9) 273 (15, 16, 21, 22) 274; Section Test 16.1 Meat, (6, 12-15) 275, (22, 23) 276; Section Test 16.2 Poultry (4, 5) 277, (9, 11, 12) 278

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

SE: Shrimp, 492-493; Basic Culinary Skills-Peeling and Deveining Shrimp, 493

TRB: Class Discussion, 127; Answers to Chapter 15 Test Practice, (6) 130; Answers to 15.2 Section Test Shellfish (8, 23) 129; Section Test Shellfish (8)273, (23) 274

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

SE: Shucked shellfish, 487-488; Basic Culinary Skills, Opening Oysters, 494

TRB: Answers to Chapter 15 Test Practice, (8) 130; Answers to 15.2 Section Test Shellfish (5, 9) 129; Section Test 15.2 Shellfish (5) 273







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



TRB: Class Discussion, 127; 132, 134; Figure Discussion, (15-9) 127; Answers to 15.2 Assessment (3) 128; Answers to 15.2 Section Test Shellfish (5, 8, 9,15, 16, 21, 22) 129; Answers to Chapter 15 Test Practice, (6, 8) 130; Answers to 16.1 Assessment (4) 133; Answers to Section Test 16.1 Meat, (6, 12-15, 22, 23) 133; Answers to Section Test 16.2 Poultry (4, 5, 9, 11, 12) 135; Answers to Chapter 16 Review and Assessment, (3, 9, 14) 136; Answers to Chapter 8 Test Practice, (1, 6, 8) 136; Section Test Shellfish (5, 8, 9) 273 (15, 16, 21, 22) 274; Section Test 16.1 Meat, (6, 12-15) 275, (22, 23) 276; Section Test 16.2 Poultry (4, 5) 277, (9, 11, 12) 278

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

SE: Preparing Thickeners, 441, 443; Basic Culinary Skills-Roux, 442, Roux-Thickened Sauce, 444, Warm Emulsion Sauce, 446, Consomme, 457-458; Chef’s Tip, 443; Presenting Sauces, 451; 14.2 Assessment (2) 452; Choosing Equipment for Soups, 456; Chef’s Tip, 456; Reheating Soups, 460; 14.3 Assessment (3) 465; Chapter 14 Review and Assessment, (11) 466; Recipe Cards (87, 94) 467







TRB: Class Discussion, 118; Answers to 14.2 Assessment (2) 119; Answers to Section Test 14.2 Sauces (5, 11, 12) 119; Answers to 14.3 Assessment (3) 121; Answers to Section Test 14.3 Soups, (14) 119; Answers to Chapter 14 Review and Assessment, (11) 122; Section Test 14.2 Sauces (5) 267, (11, 12) 268; Section Test 14.3 Soups, (14) 270







J.42 Cut, peel, and seed vegetables, and fruits SE: Preparing Fruit, 356; Figure (12-3) 357; Peeling Seeding and Trimming, 357; Chef’s Tip, 359; Basic Culinary Skills-Poaching Fruit, (1) 361, Pureeing Fruit, (1) 360; Preparing Vegetables, 380-382; Trimming and Dicing Onions, 380-381, Trimming and Dicing Garlic, 381-382, Tomato Concasse, 383; ; 12.2 Assessment (7) 389


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











K.01 Set up and service salad bar The foundation of this objective is found on pages:

SE: Chef’s Tip 111; Basic Culinary Skills-Making a Chiffonade Cut, 111, Making Julienne and Batonnet Cuts, 112, Making an Oblique Cut, 113, Dicing, 113, Trimming and Dicing Onions, 380-381, Trimming and Mincing Garlic, 381-382; Sample Cuts, 114; 4.1 Assessment (7) 119; Green Salads, 283, 286; Salad Greens, 284-285; Other Salad Ingredients, 288-291; 10.2 Assessment (2, 3) 294; Chapter 10 Review and Assessment, (2, 6) 320; Chapter 10 Test Practice, (2) 321

TRB: TRB: Answers to 4.1 Assessment (7) 37; Answers to Section Test 4.1 Using Knives, (4, 6-10) 38; Class Discussion, 83; Answers to 10.2 Assessment (2, 3) 84; Answers to Section Test 10.2 Salads, (2, 4, 6) 84; Chapter 10 Review and Assessment, (2, 6) 89; Chapter 10 Test Practice, (2) 89; Section Test 4.1 Using Knives, (4, 6-10) 213Section Test 10.2 Salads, (2, 4) 245, (6) 246

K.02 Identify various salad preparation ingredients


SE: Green Salads, 283, 286; Salad Greens, 284-285; Other Salad Ingredients, 288-291; 10.2 Assessment (2, 3) 294; Chapter 10 Review and Assessment, (2, 6) 320; Chapter 10 Test Practice, (2) 321

TRB: Class Discussion, 83; Answers to 10.2 Assessment (2, 3) 84; Answers to Section Test 10.2 Salads, (2, 4, 6) 84; Chapter 10 Review and Assessment, (2, 6) 89; Chapter 10 Test Practice, (2) 89; Section Test 10.2 Salads, (2, 4) 245, (6) 246

K.03 Prepare fresh greens for salad base or mixtures


SE: Preparing Greens, 286-288; Figure (10-8) 286; Basic Culinary Skills-Mixed Green Salad, 287; Chef’s Tip, 287

K.04 Prepare fresh vegetables other than greens SE: Vegetables, 289; Blanched, 383; 12.1 Assessment (5) 389

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

SE: Vegetables, 289; Chef’s Tip, 289; Boiling and Steaming Vegetables, 384; 12.1 Assessment (5) 389








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

SE: Fruits and Nuts, 291

K.07 Cut fresh produce following established procedures


SE: Chef’s Tip 111; Basic Culinary Skills-Making a Chiffonade Cut, 111, Making Julienne and Batonnet Cuts, 112, Making an Oblique Cut, 113, Dicing, 113, Trimming and Dicing Onions, 380-381, Trimming and Mincing Garlic, 381-382; Sample Cuts, 114; Answers to 4.1 Assessment (7) 37

TRB: Answers to 4.1 Assessment (7) 37; Answers to Section Test 4.1 Using Knives, (4, 6-10) 38; Section Test 4.1 Using Knives, (4, 6-10) 213

K.08 Assemble salad plate The foundation of this objective is found on pages:

SE: Preparation of a Composed Salad, 292-294; Figure (1-13) 292; Four Popular Composed Salads, 294; 10.2 Assessment (4, 7) 294; Recipe Cards (36-42)

TRB: Answers to 10.2 Assessment (4, 7) 84

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

SE: Types of Appetizers and Hors d’Oeuvres, 333-336; Figure (11-3) 334, (11-5) 339; Basic Culinary Skills-Vegetable Tempura, 334; 11.2 Assessment (1, 3) 339; Chapter 11 Review and Assessment (2-6, 11-13, 16, 17) 340; Recipe Cards (49-52) 341; Chapter 11 Test Practice (6, 7) 341

TRB: Class Discussion, 94; Answers to 11.2 Assessment (1, 3) 95; Answers to Section Test 11.2 Appetizers and Hors d’Oeuvres (1, 3, 4, 8, 12-16, 18, 19) 254; Answers to Chapter 11 Review and Assessment (2-6, 11-13, 16, 17) 96; Answers to Chapter 11 Test Practice (6, 7) 96; Section Test 11.2 Appetizers and Hors d’Oeuvres (1, 3, 4, 8, 12-14) 253, (15, 16, 18, 19) 254

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

SE: Raw Bars, 309-310; Figure (10-20) 310; Shrimp, 492-493; Basic Culinary Skills- Peeling and Deveining Shrimp, 493, Opening Clams, 494, Opening Oysters, 494; Shucked shellfish, 487-488







TRB: Answers to Section Test 10.4 Cold Food Presentation (2, 3, 10, 15) 88; Class Discussion, 127; Answers to 15.2 Section Test Shellfish (5, 8, 9, 23) 129; Answers to Chapter 15 Test Practice, (6) 130; Answers to Chapter 15 Test Practice, (6) 130; Section Test 15.2 Shellfish (5, 8) 273, (23) 274; Section Test 10.4 Cold Food Presentation (2, 3, 10, 15) 249

K.11 Make fruit, vegetable, and specialty salads The foundation of this objective is found on pages:

SE: Fruits and Nuts, 291; Preparation of a Composed Salad, 292-294; Figure (10-13) 292; Four Popular Composed Salads, 294; 10.2 Assessment (4, 7) 294

TRB: Class Discussion, 83;

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

SE: Protein, 290-291; Figure (10-11) 291; Composed Salads, 292-294; Figure (10-13) 292; Four Popular Composed salads, 294; 10.2 Assessment (4) 294


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

SE: Salsa, 280; Recipe Cards (35) 321

TRB: Answers to Section Test 10.1 Dressings and Dips, (1) 81; Section Test 10.1 Dressings and Dips, (1) 243

K.14 Prepare gelatin products following established procedures


SE: Gelatin, 544; Figure (17-5) 744

TRB: Answers to Section Test 17.1 Introduction to Baking (14) 139; Section Test 17.1 Introduction to Baking (14) 279

K.15 Prepare salad dressings following established procedures


SE: Salad Dressings and Dips, 272-280; Basic Culinary Skills-Vinaigrette, 274, Mayonnaise, 276; Chef’s Tip, 277; Focus on safety, 278; Common Mayonnaise Dressings and Dips, 278; 10.1 Assessment (3-6) 280; Chapter 10 Review and Assessment, (1, 8) 320; Recipe Cards (28-31) 321







TRB: Class Discussion, 80; Answers to 10.1 Assessment (3-6) 81; Answers to Section Test 10.1 Dressings and Dips, (2, 4, 5, 9, 10, 11, 15, 16-18) 82; Answers to Chapter 10 Review and Assessment, (1, 8) 89; Section Test 10.1 Dressings and Dips, (2, 4, 5, 9, 10, 11, 15) 243, (16-18) 244;


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; 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


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

SE: Preparing Fruit, 356-358; Focus on Sanitation, 356; Serving Fruit, 361-362; 12.1 Assessment (3) 362; Chapter 12 Review and Assessment, (8) 390

TRB: Class Discussion, 98; Answers to12.1 Assessment (3) 99; Chapter 12 Review and Assessment, (8) 103

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

SE: Ice Cream, 606; Sugar Content, 606; Aeration, 606







TRB: Answers to Section Test 19.2 Custards, Mousses and Frozen Desserts (12) 155; Section Test 19.2 Custards, Mousses and Frozen Desserts (12) 292

K.19 Break down salad stations

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


SE: Meat Slicer, 80; Focus on Safety, 80; Cheese, 326

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

SE: Vocabulary, 323; Basic Sandwich Elements, 323-326; Figure (11-1) 324, (11-2) 328; Focus on Safety, 326; Chef’s Tip, 326, 327, 329, 330; Sandwich Mise en Place, 326-328; Cold Sandwiches, 328-330; Basic Culinary Skills-Making a Club Sandwich, 329, Making a Wrap, 330; Hot Sandwiches, 330-332; 11.1 Assessment (1-7) 332, Test Kitchen 332; Open-Faced Sandwiches, 335-336; Chapter 11 Review and Assessment (1, 2, 5-9, 12) 340; Recipe Cards (43-48) 341; Lab Activity-Sandwich Basics, 341; Chapter 11 Test Practice (1, 2, 4, 5) 341

TRB: Class Discussion, 92; Figure Discussion (11-1, 11-2) 92; Answers to 11.1 Assessment (1-7) 93; Answers to Section Test 11.1 Sandwiches (1-12) 93; Answers to 11.2 Appetizer and Hors d’Oeuvres (4) 95; Answers to Chapter 11 Review and Assessment (1, 2, 5-9, 12) 96; Answers to Chapter 11 Test Practice (1, 2, 4, 5) 96; Section Test 11.1 Sandwiches (1-5) 251, (6-12) 252

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

SE: Filling, 325-326

TRB: Answers to Section Test 11.1 Sandwiches (4) 93; Section Test 11.1 Sandwiches (4) 251

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

SE: Condiments, 185-186; Using Condiments, 186; Garnish, 326

TRB: Answers to Section Test 6.4 Condiments, Nuts, and Seeds (3, 4, 7) 57; Section Test 6.4 Condiments, Nuts, and Seeds (3, 4, 7) 227







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

SE: Spread, 325; Filling, 325-326; Sandwich Mise en Place, 326-328; Cold Sandwiches, 328-330; Chef’s Tip, 329; Basic Culinary Skills-Making a Club Sandwich, 329, Making a Wrap, 330; 11.1 Assessment (2, 3, 6, 7) 332, Test Kitchen 332; Recipe Cards (43, 45) 341; Chapter 11 Test Practice, (5) 341

TRB: Answers to 11.1 Assessment (2, 3, 6, 7) 93; Answers to Chapter 11 Test Practice, (5) 96; Answers to Section Test 11.1 Sandwiches (3, 4, 7, 11, 12) 93; Section Test 11.1 Sandwiches (3, 4, 7, 11, 12) 252

K.25 Organize sandwich station for effective production


SE: Sandwich Mise en Place, 326-328; 11.1 Assessment (2) 332, Test Kitchen 332; Chapter 11 Test Practice (2) 341

TRB: Answers to 11.1 Assessment (2) 93; Answers to Chapter 11 Test Practice (2) 96

K.28 Attractively present sandwiches


SE: Garnish, 326; Chef’s Tip, 326

TRB: Answers to Section Test 11.1 Sandwiches (6) 93; Section Test 11.1 Sandwiches (6) 252;

K.29 Prepare canapés


SE: Canapes, 335-336; Use Fresh Ingredients, 337; Make Hors d’Oeuvres Bite-Sized, 337; Chapter 11 Review and Assessment (5, 12, 14) 340

TRB: Answers to Chapter 11 Review and Assessment (5, 12, 14) 96; Answers to Section Test 11.2 Appetizers and Hors d’Oeuvres (4) 95

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

SE: Storing Chesses, 303; 10.3 Assessment (2) 307

TRB: Answers to 10.3 Assessment (2) 86; Answers to Section Test 10.3 Cheese (1) 86; Section Test 10.3 Cheese (1) 247

K.31 Rotate sandwich and salad ingredients







DUTY L: Perform Basic Food Preparation Functions

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


SE: Seasoning Foods, 167—168; Chef’s Tip, 168; Types of Seasoning Ingredients, 168-170; Flavoring Foods 170-171; 6.2 Assessment (1-7) 171; Basic Culinary Skills-Poaching, Simmering and Boiling (3) 234, Broiling Fish, (3) 485

TRB: Class Discussion, 52; Answers to 6.2 Assessment (1-7) 53; Answers to Section Test 6.2 Seasoning and Flavoring Foods (1-11) 53; Section Test 6.2 Seasoning and Flavoring Foods (1-7) 223, (8-11) 224

L.08 Use pan-frying techniques


SE: conditioning the pan, 223; recovery time, 223; Pan Frying and Deep Frying, 225, 227-228; Chef’s Tip, 227; Figure (8-5) 227, Basic Culinary Skills-Pan Frying, 228; Determining Doneness, 229-230; Chapter 8 Review and Assessment, (3) 238; Recipe Cards (7) 239; Test Practice, (2, 3) 239

TRB: Class Discussion, 68; Answer to Section Test 8.1 Dry Heat Methods, (8, 9, 15-19) 69; Answers to Chapter 8 Review and Assessment, (3) 72; Section Test 8.1 Dry Heat Methods, (8, 9, 15) 235, (17-19) 236

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

SE: recovery time, 223; Pan Frying and Deep Frying, 225, 227-228; Chef’s Tip, 227; Basic Culinary Skills- Deep Frying, 229; Determining Doneness, 229-230; 8.1 Assessment (3, 6) 230; Recipe Cards (9) 239; Chapter 8 Test Practice, (2) 239

TRB: Answers to 8.1 Assessment (3, 6) 69; Answer to Section Test 8.1 Dry Heat Methods, (16-18) 69; Answers to Chapter 8 Test Practice, (2) 72; Section Test 8.1 Dry Heat Methods, (16) 235, (17-18) 236

L.12 Use sautéing techniques


SE: Sauteing and Stir Frying, 222-224; Basic Culinary Skills-Sautéing, 223-224; Chef’s Tip, 223; Determining Doneness, 229-230; 8.1 Assessment (3) 230; Recipe Cards (6) 239; Chapter 8 Test Practice, (2) 239







TRB: Answers to 8.1 Assessment (3) 69; Answer to Section Test 8.1 Dry Heat Methods, (7, 8, 9, 18, 19) 69; Answers to Chapter 8 Test Practice, (2) 72; Section Test 8.1 Dry Heat Methods, (7, 8, 9) 235, (18, 19) 236

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

SE: Grilling, 219-220; Figure (8-3) 220; Basic Culinary Skills-Grilling and Broiling, 220, 221; Determining Doneness, 229-230; 8.1 Assessment (3) 230; Recipe Cards (4) 239; Chapter 8 Test Practice, (2) 239

TRB: Figure Discussion (8-3) 68; Answers to 8.1 Assessment (3) 69; Answer to Section Test 8.1 Dry Heat Methods, (5, 8, 18, 19) 69; Answers to Chapter 8 Test Practice, (2) 72; Section Test 8.1 Dry Heat Methods, (5, 8) 235, (18, 19) 236

L.14 Use poaching techniques


SE: Poaching, Simmering, and Boiling, 233; How Hot is the Liquid, 234; Basic Culinary Skills- Poaching, Simmering, and Boiling, 234; Chapter 8 Test Practice, (6) 239

TRB: Answers to Section Test 8.2 Moist Heat Methods, (6, 13) 71; Answers to Chapter 8 Test Practice, (6) 72; Section Test 8.2 Moist Heat Methods, (6, 13) 238

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

SE: Serving Main Items 316; Figure (10-24) 316; Chapter 8 Test Practice, (4) 239; Carver, 644

TRB: Class Discussion, 87; Answers to Section Test 10.4 Cold Food Presentation, (11, 14) 88; Answers to Chapter 8 Test Practice, (4) 72; Section Test 10.4 Cold Food Presentation, (11, 14) 249

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

SE: Cooking Eggs, 247-249, 251, 252, 254, 256; Chef’s Tip, 248, 249, 255; Basic Culinary Skills-Poaching Eggs, 249, Frying Eggs, 250, Scrambling Eggs, 252, French Omelet, 253; Figure (9.2) 248, (9.4) 253, (9-5) 255; Egg Safety, 254; 9.1 Assessment (2, 4-6) 259, Test Kitchen, 259; Chapter 9 Review and Assessment (2, 8, 11, 14, 16, 17) 268; Chapter 9 Test Practice (2, 5) 269; Recipe Cards (16-23) 269







TRB: Class Discussion, 74, 154; Figure Discussion, (9.4) 74; Answers to 9.1 Assessment (2, 4-6), 75; Answers to Section Test 9.1 Eggs and Dairy (7-13, 17, 18, 21) 75; Answers to Chapter 9 Review and Assessment (2, 8, 11, 14, 16, 17) 78; Recipe Cards (16-23) 269; Answers to Chapter 9 Test Practice (2, 5) 78; Section Test 9.1 Eggs and Dairy (7-13) 239, (17, 18, 21) 240

L.25 Prepare breakfast meats

-Bacon

-Sausage

-Ham


SE: Breakfast Meats and Potatoes, 264; Chef’s Tip, 265; 9.2 Assessment (3, 7) 267; Chapter 9 Test Practice, (8) 269

TRB: Answers to 9.2 Assessment (3, 7) 77; Answers to Section Test 9.2 Breakfast Foods and Drinks, (9, 10) 77; Answers to Chapter 9 Test Practice, (8) 78; Section Test 9.2 Breakfast Foods and Drinks, (9, 10) 242

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


SE: Timing, 71-72; Communication, 72; Chef’s Tip, 72; Expediter, 645

DUTY M: Perform Bakery/Pastry Functions

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

SE: Mousses, 603-604; 19.2 Assessment (2, 5) 607; Recipe Cards (133) 639; Chapter 19 Review and Assessment, (9) 638

TRB: Answers to 19.2 Assessment (2, 5) 155; Answers to Section Test 19.2 Custards, Mousses and Frozen Desserts, (5, 7, 8, 9) 155; Answers to Chapter 19 Review and Assessment, (9) 160; Section Test 19.2 Custards, Mousses and Frozen Desserts, (5, 7, 8) 291, (9) 292

M.46 Prepare whipped toppings


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

SE: Basic Culinary Skills-Broth, 456-457, Consommé, 457-458, Hearty Soup, 459; Basic Types of Soup, 453-455; Figure (14-12) 455; Preparing Soups, 456-458; 14.3 Assessment, (1, 2, 5, 6), 465; Chapter 14 Review and Assessment, (6, 10) 466; Recipe Cards, (93-98) 467; Test Practice, (3) 467







TRB: Class Discussion, 120; Figure Discussion (14-12) 120; Answers to 14.3 Assessment, (2-7), 121; Answers to Section Test 14.3 Soups (1-4, 6-8, 10-12, 16) 121; Chapter 14 Review and Assessment, (6, 10) 122; Test Practice, (3) 122; Section Test 14.3 Soups (1-4, 6-8, 10-12) 269, (16) 270


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


SE: Vocabulary, 281; Purpose of Salads, 281-282; Figure (10-6) 282, (10-7, 10-8) 286, (10-9) 289, (10-10) 190, (10-11, 10-12) 291, (10-13) 292; Green Salads, 283, 286-288; Basic Types of Salad Greens, 283; Salad Greens, 284-285; Basic Culinary Skills-Mixed Green Salad, 287, Croutons, 288; Chef’s Tip, 287, 289, 290, 293; Composed Salads, 292-294; Four Popular Composed Salads, 294; 10.2 Assessment (1-7) 294, Test Kitchen, 294; Chapter 10 Review and Assessment (2, 6, 9, 13, 17, 19) 320; Recipe Cards (36-42) 321; Chapter 10 Test Practice, (2) 321

TRB: Class Discussion, 83; Figure Discussion (10-6, 10-7, 10-9, 10-11) 83; 10.2 Assessment (1-7) 84; Answers to Section Test 10.2 Salads (1-8) 84; Chapter 10 Review and Assessment (2, 6, 9, 13, 17, 19) 89; Chapter 10 Test Practice, (2) 89; Section Test 10.2 Salads (1-5) 245, (6-8) 246

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


SE: Vegetables, 289; Preparing Vegetables, 380-382; Cooking Vegetables, 383-388; Basic Culinary Skills-Glazing Vegetables, 385, Making Vegetable Braises or Stews, 386, Deep Frying Vegetables, 387; 12.2 Assessment (3) 389; Recipe Cards (57)


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


SE: Vegetables, 289; Preparing Vegetables, 380-382; Cooking Vegetables, 383-389; Basic Culinary Skills-Trimming and Dicing Onions, 380-381, Trimming and Mincing Garlic, 381-382, Tomato Concasse, 383, Glazing Vegetables, 385, Making Vegetable Braises or Stews, 386, Deep Frying Vegetables, 387, Pureeing Potatoes, 388; Chef’s Tip, 386, 388; 12.2 Assessment (3, 4, 7)







(Continued)


(Continued)

389; Recipe Cards (62, 64-68) 101; Chapter 12 Review and Assessment, (6, 15, 17) 390; Lab Activity-Project 12: Cooking Potatoes, 391

TRB: Answers to 12.2 Assessment (3, 4, 7) 101; Answers to Section Test 12.2 Vegetables (10, 11) 102; Answers to Chapter 12 Review and Assessment, (6, 15, 17) 103; Section Test 12.2 Vegetables (10, 11) 258

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


SE: Vegetables, 289; Preparing Vegetables, 380-382; Cooking Vegetables, 383-388; Basic Culinary Skills-Glazing Vegetables, 385, Making Vegetable Braises or Stews, 386, Deep Frying Vegetables, 387; Recipe Cards (60) 101

N.07 Prepare dried vegetables following established procedures


SE: Storing Legumes, 408; Preparing Legumes, 409, 410-411; Chef’s Tip, 410; Figure (13-5) 411; Soaking and Cooking Times for Legumes, 412; Basic Culinary Skills-Cooking Dry Legumes, 413; 13.2 Assessment (3, 5, 6) 414; Test Kitchen, 414; Recipe Cards (73, 74) 427; Chapter 13 Review and Assessment, (5, 12, 14) Chapter 13 Test Practice, (5) 427

TRB: Figure Discussion (13-5) 108; Answers to 13.2 Assessment (3, 5, 6) 109; Answers to Section Test 13.2 Beans and Other Legumes (3-7, 10-11) 110; Answers to Chapter 13 Review and Assessment, (5, 12, 14) 426; Answers to Chapter 13 Test Practice, (5); Section Test 13.2 Beans and Other Legumes (3-6) 261, (7, 10, 11) 262

N.08 Prepare pastas and rice following established procedures


SE: Preparing Grains, 400-402, 404; Basic Culinary Skills-Boiled or Steamed Grains, 401, Pilaf, 404, Risotto, 405; Cooking Grains-Rice, 403; Fresh Egg Pasta, 421, 422, Boiling Pasta, 423; Fresh Pasta, 416; Preparing Pasta, 421-422Presenting Pasta, 422-425; 13.1 Assessment (3) 406; Figure (13-9) 424, (13-10) 425; Chef’s Tip, 425; 13.3 Assessment (2-6) 425, Test Kitchen, 425; Chapter 13 Review and Assessment (3, 10, 16-20) 426; Chapter 13 Test Practice (1, 3, 8, 10) 427; Recipe Cards (69, 71, 72, 75, 77, 78-81) 427; Lab Activity-Project 13-Preparing Rice, 427







TRB: Answers to 13.1 Assessment (3) 107; Answers to Section Test 13.1 Rice and Other Grains (11, 15) 107; Figure Discussion (13-5, 13-7) 108; Class Discussion, 111; Figure Discussion (13-9, 13-10) 111; Answers to 13.3 Assessment (2-6) 112; Answers to 13.3 Section Test Pasta (5, 9, 12, 14, 16-18) 112; Answers to Chapter 13 Review and Assessment (3, 10, 16-20) 113; Answers to Chapter 13 Test Practice (1, 3, 8, 10) 113; Section Test 13.1 Rice and Other Grains (11) 259, (15) 260; 13.3 Section Test Pasta (5, 9, 12, 14) 263, (16-18) 264

N.09 Prepare sauces for vegetables SE: Basic Ingredients for Sauces, 439-441; Chef's Tip, 441, 443, 444, 445; Preparing Thickeners, 441, 443; Figures (14-8) 441; How Much Roux, 442; Basic Culinary Skills-Roux, 442, Roux-Thickened Sauces, 444, Puree Sauce, 445, Warm Emulsion Sauce, 446; Bechamel Sauce, 444; Hollandaise Sauce, 445-446; Bechamel Sauce Derivatives-Mornay Sauce, 447; Hollandaise Style Sauces-Mousseline, 448; compound butter, 448; 14.2 Assessment, (2, 4) 452, Test Kitchen 452; Culinary Math (10) 452; Chapter 14 Review and Assessment, (2, 5, 7, 11, 16) 466; Recipe Cards, (87, 91, 92) 467

TRB: Class Discussion, 118; Figure Discussion (14-8) 118; Answers to 14.2 Assessment, (2, 4) 119; Answers to Section Test 14.2 Sauces (5, 9-13) 119; Chapter 14 Review and Assessment, (2, 5, 7, 11, 16) 122; Test Practice, (2, 6, 8) 122; Section Test 14.2 Sauces (5) 267, (9-13) 268

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

SE: Preparing greens, 286; Chef’s Tip, 364; Avocados, 364; Mushrooms, 368; Green Onions, 369; Selecting and Storing Vegetables, 377; Storing Vegetables, 379-380; 12.2 Assessment (2 6) 389; Chapter 12 Review and Assessment, (2, 7) 390; Chapter 12 Test Practice, (7) 391; Selecting and Storing Legumes, 408, 410

TRB: Answers to 12.2 Assessment (2 6) 101; Answers to Chapter 12 Review and Assessment (2, 7) 103; Answers to Chapter 12 Test Practice (7) 103


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






















SE: The Language of Nutrition, 706-708, 710-714; Chef’s Tip, 707; Fats in Foods, 709; Vitamin-Rich Foods, 711, Mineral-Rich Foods, 712-713; The Food Guide Pyramid, 716-717; Vegetarian Options, 721, 723; 22.1 Assessment (2, 3, 6-8) 718; Chapter 22 Review and Assessment, (1-3, 5, 9-12, 14) 730; Chapter 22 Test Practice, (2, 4-9) 731

TRB: Class Discussion, 180; Answers to 22.1 Assessment (2, 3, 6-8) 181; Answers to Section Test 22.1 Nutrition Basics, (1-27) 181; Answers to Chapter 22 Review and Assessment, (1-3, 5, 9-12, 14) 184; Answers to Chapter 22 Test Practice, (2, 4-9) 184; Section Test 22.1 Nutrition Basics, (1-16) 309, (17-27) 310















P.05 Puree fruits, vegetables, and meats




P.06 Strain liquids










A.04 Set personal goals SE: Setting Your Goals, 756-757; Objective, 758




SE: Figure (23-10) 747























B.06 Check and follow work schedules SE: Making a Timeline, 198-199; Figure (7-3) 198, (7-4) 201; 7.1 Assessment (2, 7) 202


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














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



TRB: Class Discussion, 62, 169; 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; 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; Answers to 20.4 Assessment (6, 7) 170; Section Test 20.3 Serving the Meal (22) 302; Section Test 20.4 Handling Customer







(Continued)

Complaints (1-4) 303; Extension 4-The SkillUSA 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




















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





















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


























-Hair Restraint





























SE: Biological Hazards, 8-10; FAT TOM, 11; Sources of Contamination, 12-13; Figure (1-4, 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; The Flow of Food, 21; Purchasing, Receiving and Storing Foods Safely, 22-23; Cooking Foods Safely, 23-29; 1.2 Assessment (1-7) 29; The HACCP System, 30-35; 1.3 Assessment (1-5) 35; Chapter1 Review and Assessment (2-36) 36; Chapter 1 Test Practice,







(Continued)







(Continued)

(2-6, 8) 37; 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






SE: The Flow of Food, 21; 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;







(Continued)

F.07 Properly store food items

(Continued)

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









-Recycle


















-cuts

-burns

-choking

-CPR


























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



TRB: Class Discussion, 180, 182; Figure Discussion (22-2) 180, (22-5) 182; Answers to 22.1 Assessment (1, 3-8) 181; Answers to Section Test 22.1 Nutrition Basics (1-27) 181; Answers to 22.2 Assessment (1-7) 183; Answers to Section Test 22.2 Making Menus More Nutritious (1, 3-12) 183; Section Test 22.1 Nutrition Basics (1-16) 309, (17-27) 310; Section Test 22.2 Making Menus More Nutritious (1, 3-7) 311, (8-12) 312; Nutrition and Health-MyPyramid, 326



















The foundation of this objective is found on pages: SE: Storing, 23; Ideal Storage Temperature, 23; Focus on Safety, 23; Chef’s Tip, 23, 477, 516; Ideal Storage Temperatures, 23; Chapter 1 Review and Assessment, (2, 5) 36; Chapter 1 Test Practice, (4) 37; Buying and Storing Eggs, 246; Storage Times and Temperature for Eggs, 246; Storing Dairy Products, 258; Storage Times and Temperatures fro Dairy Products, 259; Storing Cheese, 303; Storing Fruit, 356; Storing Vegetables, 379; Figure, (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) 498; Receiving







(Continued) I.05 Store perishable and non-perishable supplies

(Continued) and Handling Meat, 514-516; Choosing Quality Poultry, 523; Chapter 16 Review and Assessment, (7) 530






SE: Sous-Chef, 645




















-Cooking terms

-Cooking techniques



TRB: Class Discussion, 44; Answers to 5.1 Assessment (2, 3, 7) 45; Answers to Section Test 5.1 Understanding Standardized Recipes (1, 2, 5, 8, 10) 45; Answers to Chapter 5 Review and Assessment (1, 3, 7, 9) 48; Answers to Chapter 5 Test Practice (5) 48; Section Test 5.1 Understanding Standardized Recipes (1, 2, 5, 8, 10) 217

J.02 Use hand tools

-Identify

-Maintain















SE: Focus on Safety, 48; Figure (2-6) 49, (2-8) 50, 4-2, 4-3) 109, (4-4) 110, (4-5) 111, (4-6) 115, (4-8) 121, (17-6) 545, (17-8) 547, (17-10) 550, (17-11) 551; Handling Knives and Other Cutting Tools Safely, 50-51; Using Knives Properly, 106-107; Holding the Knife, 106; The Guiding Hand, 107; Knife Safety, 108; Chef’s Tip, 108, 133; Making the Cut, 108-115; Basic Culinary Skills-Making a Chiffonade Cut, 111, Making Julienne and Batonnet Cuts, 112, Making an Oblique Cut, 113, Dicing, 113, Sharpening a Knife, 117, Honing a Knife, 118; Sample Cuts, 114; Maintaining Knives, 115-119; 4.1 Assessment (3-8) 119, Test Kitchen 119; Chapter 4 Review and Assessment (4, 9-12, 15) 134; Test Practice (3-5, 10) 135

TRB: Class Discussion, 36, Figure Discussion (4-2, 4-3) 36; Answers to 4.1 Assessment (3-8) 37; Answers to Section Test 4.1 Using Knives, (3-11, 17) 38; Answers to Chapter 4 Review and Assessment (4, 9-12, 15) 41; Test Practice (3-5, 10) 41; Section Test 4.1 Using Knives, (3-11) 213, (17) 214








-Identify

-Maintain




















TRB: Answers to 1.2 Assessment (4) 15; Answers to Section Test 1.2 The Flow of Food (5) 15; Class Discussion, 16; Answers to 1.3 Assessment (1, 2) 17; Answers to Section Test 1.3 The HACCP System (1, 2, 6-10, 12, 15) 17;

Answers to Chapter 1 Review and Assessment, (13, 16, 20) 18; Section Test 1.2 The Flow of Food (5) 196; Section Test 1.3 The HACCP System (1, 2, 6-10) 198, (12, 15) 199


J.26 Identify market forms of beef and veal The foundation of this objective is found on pages:

SE: Beef, 504-507; (Figure (16-2) 505, (16-3) 508; Beef Variety Meat, 507; Veal, 507-509; Veal Variety Meats, 509; 16.1 Assessment (1, 2) 520; Chapter 16 Review and Assessment, (2, 10, 11) 530; Chapter 20 (2, 5, 6) 531

TRB: Answers to 16.1 Assessment (1, 2) 133; Answers to Chapter 16 Review and Assessment, (2, 10, 11) 136; Answers to Chapter 20 (2, 5, 6) 136

J.27 Identify market forms of pork The foundation of this objective is found on pages:

SE: Pork, 509-511; Figure (16-4) 510; Pork Variety Meat, 511; 16.1 Assessment (1, 5) 520; Chapter 16 Review and Assessment, (10, 11) 530; Chapter 20 (2, 5, 6) 531







TRB: Answers to 16.1 Assessment (1, 5) 133; Answers to 16.1 Assessment (1, 2) 133; Answers to Chapter 16 Review and Assessment, (10, 11) 136; Answers to Chapter 20 (2, 5, 6) 136

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

SE: Lamb and Mutton, 512-513; Figure (16-5) 512; Lamb Variety Meat, 513; 16.1 Assessment (1, 2) 520; Chapter 16 Review and Assessment, (10, 11) 530; Chapter 20 (2, 3, 5, 6) 531

TRB: Answers to 16.1 Assessment (1) 133; Answers to 16.1 Assessment (1, 2) 133; Answers to Chapter 16 Review and Assessment, (10, 11) 136; Answers to Chapter 20 (2, 3, 5, 6) 136

J.29 Identify market forms of poultry and game birds


SE: Common Types of Whole Poultry, 521-523; 16.2 Assessment, (2, 4, 5) 529; Chapter 16 Review and Assessment, (8) 530; Chapter 16 Test Practice, (7) 531

TRB: Class Discussion, 134; Answers to 16.2 Assessment, (2, 4, 5) 135; Answers to Section Test 16.1-Poultry, (2-5) 135; Answers to Chapter 16 Review and Assessment, (8) 136; Answers to Chapter 16 Test Practice, (7) 136; Section Test 16.1 Poultry, (2-5) 277

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

SE: Market Forms, 476; Figure (15.1) 476; Types of Shellfish, 487-488

TRB: Class Discussion 124; Figure Discussion (15-1) 124; Answers to Section Test 15.1 Fish (7, 9, 11, 12, 13, 20) 126; Answers to Section Test 15.2 Shellfish, (11, 12) 129;Section Test 15.1 Fish, (7, 9, 11, 12, 13) 271, (20) 272; Section Test 15.2 Shellfish, (11, 12) 273







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


SE: Preparing Shellfish, 489-493, 495; Basic Culinary Skills-Preparing Live Lobsters, 489; Removing Meat from a Cooked Lobster, 490; Peeling and Deveining Shrimp, 493; Opening Clams, Opening Oysters, 494; Figure (15.9) 495; 15.2 Assessment (3) 497; Chapter 15 Review and Assessment, (8, 13) 498; Chapter 15 Test Practice, (6, 8) 499; Making Cutlets, 517, Disjointing Poultry, 526, Boneless Breast Portions, 528; Butchering, 503; Common Retail Cuts, 503; Preparing Meat, 516-518; 16.1 Assessment (4) 520; Disjointing Poultry, 524; Fabricating Skinless, Boneless Breasts, 524; Chef’s Tip 524; Chapter 16 Review and Assessment, (3, 9, 14) 530; Chapter 8 Test Practice, (1, 8) 531

TRB: Class Discussion, 127; 132, 134; Figure Discussion, (15-9) 127; Answers to 15.2 Assessment (3) 128; Answers to 15.2 Section Test Shellfish (5, 8, 9,15, 16, 21, 22) 129;

Answers to Chapter 15 Test Practice, (6, 8) 130;

Answers to 16.1 Assessment (4) 133; Answers to Section Test 16.1 Meat, (6, 12-15, 22, 23) 133; Answers to Section Test 16.2 Poultry (4, 5, 9, 11, 12) 135; Answers to Chapter 16 Review and Assessment, (3, 9, 14) 136; Answers to Chapter 8 Test Practice, (1, 6, 8) 136; Section Test Shellfish (5, 8, 9) 273 (15, 16, 21, 22) 274; Section Test 16.1 Meat, (6, 12-15) 275, (22, 23) 276; Section Test 16.2 Poultry (4, 5) 277, (9, 11, 12) 278

J.32 Devein shrimp SE: Shrimp, 492-493; Basic Culinary Skills-Peeling and Deveining Shrimp, 493

TRB: Class Discussion, 127; Answers to Chapter 15 Test Practice, (6) 130; Answers to 15.2 Section Test Shellfish (8, 23) 129; Section Test Shellfish (8)273, (23) 274







J.34 Properly store fat for deep frying

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



TRB: Class Discussion, 127; 132, 134; Figure Discussion, (15-9) 127; Answers to 15.2 Assessment (3) 128; Answers to 15.2 Section Test Shellfish (5, 8, 9,15, 16, 21, 22) 129;

Answers to Chapter 15 Test Practice, (6, 8) 130;

Answers to 16.1 Assessment (4) 133; Answers to Section Test 16.1 Meat, (6, 12-15, 22, 23) 133; Answers to Section Test 16.2 Poultry (4, 5, 9, 11, 12) 135; Answers to Chapter 16 Review and Assessment, (3, 9, 14) 136; Answers to Chapter 8 Test Practice, (1, 6, 8) 136; Section Test Shellfish (5, 8, 9) 273 (15, 16, 21, 22) 274; Section Test 16.1 Meat, (6, 12-15) 275, (22, 23) 276; Section Test 16.2 Poultry (4, 5) 277, (9, 11, 12) 278

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

J.38 Stir soups and sauces








TRB: Class Discussion, 118; Answers to 14.2 Assessment (2) 119; Answers to Section Test 14.2 Sauces (5, 11, 12) 119; Answers to 14.3 Assessment (3) 121; Answers to Section Test 14.3 Soups, (14) 119; Answers to Chapter 14 Review and Assessment, (11) 122; Section Test 14.2 Sauces (5) 267, (11, 12) 268;

Section Test 14.3 Soups, (14) 270




J.40 Clean fresh fruits/vegetables




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

SE: Preparing Fruit, 356; Figure (12-3) 357; Peeling Seeding and Trimming, 357; Chef’s Tip, 359; Basic Culinary Skills-Poaching Fruit, (1) 361, Pureeing Fruit, (1) 360; Preparing Vegetables, 380-382; Trimming and Dicing Onions, 380-381, Trimming and Dicing Garlic, 381-382, Tomato Concasse, 383; ; 12.2 Assessment (7) 389













K.08 Assemble salad plate The foundation of this objective is found on pages:

SE: Preparation of a Composed Salad, 292-294; Figure (1-13) 292; Four Popular Composed Salads, 294; 10.2 Assessment (4, 7) 294; Recipe Cards (36-42)

TRB: Answers to 10.2 Assessment (4, 7) 84

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

SE: Types of Appetizers and Hors d’Oeuvres, 333-336; Figure (11-3) 334, (11-5) 339; Basic Culinary Skills-Vegetable Tempura, 334; 11.2 Assessment (1, 3) 339; Chapter 11 Review and Assessment (2-6, 11-13, 16, 17) 340; Recipe Cards (49-52) 341; Chapter 11 Test Practice (6, 7) 341

TRB: Class Discussion, 94; Answers to 11.2 Assessment (1, 3) 95; Answers to Section Test 11.2 Appetizers and Hors d’Oeuvres (1, 3, 4, 8, 12-16, 18, 19) 254; Answers to Chapter 11 Review and Assessment (2-6, 11-13, 16, 17) 96; Answers to Chapter 11 Test Practice (6, 7) 96; Section Test 11.2 Appetizers and Hors d’Oeuvres (1, 3, 4, 8, 12-14) 253, (15, 16, 18, 19) 254










K.21 Set up and service sandwich bar




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

SE: Spread, 325; Filling, 325-326; Sandwich Mise en Place, 326-327; Grilled Sandwiches, 331; 11.1 Assessment (2) 332; Recipe Cards (46) 341

TRB: Answers to 11.1 Assessment (2) 93; Answers to Section Test 11.1 Sandwiches (4, 9, 10) 93; Section Test 11.1 Sandwiches (3, 4) 251, (9, 10) 252







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

SE: Sandwich Mise en Place, 326-327; Chef’s Tip, 330; Hot Sandwiches, 330-332; 11.1 Assessment (2, 5) 332; Chapter 11 Review and Assessment, (10) 340; Chapter 11 Test Practice (2) 341; Recipe Cards (44, 47, 48) 341

TRB: Answers to 11.1 Assessment (2, 5) 93; Answers to Section Test 11.1 Sandwiches (1, 3-5, 8-10) 93; Answers to Chapter 11 Test Practice (2) 96;Section Test 11.1 Sandwiches, (1, 3-5) 251 (8-10) 252

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

SE: Garnish, 326; Chef’s Tip, 326

TRB: Answers to Section Test 11.1 Sandwiches (6) 93; Section Test 11.1 Sandwiches (6) 252

K.30 Store salad and sandwich ingredients

K.31 Rotate sandwich and salad ingredients

DUTY L: Perform Basic Food Preparation Functions

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


SE: Seasoning Foods, 167—168; Chef’s Tip, 168; Types of Seasoning Ingredients, 168-170; Flavoring Foods 170-171; 6.2 Assessment (1-7) 171; Basic Culinary Skills-Poaching, Simmering and Boiling (3) 234, Broiling Fish, (3) 485

TRB: Class Discussion, 52; Answers to 6.2 Assessment (1-7) 53; Answers to Section Test 6.2 Seasoning and Flavoring Foods (1-11) 53;

Section Test 6.2 Seasoning and Flavoring Foods (1-7) 223, (8-11) 224

L.02 Bread/batter foods following established procedures


SE: Seasoned Flour, 227; Standard Breading, 22; Batters, 227; Basic Culinary Skills-Sauteing, (1) 224, Pan Frying (1) 228, Deep Frying (1) 229

TRB: Answers to Section Test 8.1 Dry Heat Method (8) 69; Section Test 8.1 Dry Heat Method (8) 236

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

SE: Roux, 441-442; Figure (14-8) 441; Chef’s Tip, 441; Basic Culinary Skills-Roux, 442; How Much Roux? 442; 14.2 Assessment (2) 452; Chapter 14 Review and Assessment, (5) 466; Recipe Cards (87) 467







TRB: Class Discussion, 118; Answers to 14.2 Assessment (2) 119; Answers to Section Test 14.2 Sauces (9) 119; Answers to Chapter 14 Review and Assessment, (5) 122; Section Test 14.2 Sauces (9) 268

L.04 Make basic stocks following established procedures


SE: Basic Ingredients for Stocks, 429-430; Types of Stocks, 430-431; Five Basic Types of Stock, 431; Figure (14-1) 430, (14-2) 432, (14-3, 14-4) 433, (14-5) 434; Chef's Tip, 430, 432, 437; Preparing and Storing Stocks, 432-437; Basic Culinary Skills-Brown Stock, 434, White Stock, 435, Reducing Stock, 437; 14.1 Assessment, (1-3, 5-7) 438, Test Kitchen, 438; Chapter 14 Review and Assessment, (1, 8, 13, 15) 466; Recipe Cards, (82-86) 467; Test Practice, (1, 4, 5, 7) 467

TRB: Class Discussion, 116; Answers to 14.1 Assessment, (1-3, 5-7) 117; Answers to Section Test 14.1 Stocks, (1-14) 117; Answers to Chapter 14 Review and Assessment, (1, 8, 13, 15) 122; Answers to Test Practice, (1, 4, 5, 7) 122; Section Test 14.1 Stocks, (1-11) 265 (12-14) 266

L.05 Prepare sauces/gravies following established procedures

-brown sauce

-white sauce

-tomato sauce

-hollandaise sauce

-and variations


SE: Basic Ingredients for Sauces, 439-441; Chef's Tip, 441, 443, 444, 445, 451; Preparing Thickeners, 441, 443; Figures (14-8) 441, (14-9) 449; How Much Roux, 442; Basic Culinary Skills-Roux, 442, Roux-Thickened Sauces, 444, Puree Sauce, 445, Warm Emulsion Sauce, 446Types of Sauces, 443-445, 447-449; Brown Sauce Derivatives, 446; Veloute Sauce Derivatives, 447; Bechamel Sauce Derivatives, 447; Hollandaise Style Sauces, 448; Preparing and Storing Basic Sauces, 449; Focus on Sanitation, 452; 14.2 Assessment, (1-4, 6-8) 452, Test Kitchen 452; Culinary Math, 452; Chapter 14 Review and Assessment, (1, 2, 4-13, 15-18) 466; Recipe Cards, (87-92) 467; Lab Activity-Preparing Tomato Sauce, 467; Test Practice, (2, 6, 8) 467

TRB: Class Discussion, 118; Figure Discussion (14-8) 118; Answers to 14.2 Assessment, (1-8) 119; Answers to Section Test 14.2 Sauces (1-13) 119; Chapter 14 Review and Assessment, (1, 2, 4-13, 15-18) 122; Test Practice, (2, 6, 8) 122; Section Test 14.2 Sauces (1-8) 267, (9-13) 268







L.06 Use braising techniques


SE: How Hot is the Liquid-Simmering, 234; Braising and Stewing, 235; Basic Culinary Skills-Braising and Stewing, 235; Determining Doneness-Fully Cooked, 237; 8.2 Assessment (5) 237; Chapter 8 Review and Assessment, (10) 238; Recipe Cards, (14) 239

TRB: Answers to 8.2 Assessment (5) 71; Answers to Section Test 8.2 Moist Heat Methods, (1, 4, 7, 9, 12, 13) 71; Answers to Chapter 8 Review and Assessment, (10) 72; Section Test 8.2 Moist Heat Methods, (1, 4, 7,) 237, (9, 12, 13) 238

L.07 Use broiling techniques The foundation of this objective can be found on pages:

SE: Broiling, 220; Basic Culinary Skills-Grilling and Broiling, 220, 221; Determining Doneness, 229-230; 8.1 Assessment (7) 230

TRB: Answers to 8.1 Assessment (7) 69; Answer to Section Test 8.1 Dry Heat Methods, (6, 8, 18, 19) 69; Section Test 8.1 Dry Heat Methods, (6, 8) 235, (18, 19) 236

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

SE: conditioning the pan, 223; recovery time, 223; Pan Frying and Deep Frying, 225, 227-228; Chef’s Tip, 227; Figure (8-5) 227, Basic Culinary Skills-Pan Frying, 228; Determining Doneness, 229-230; Chapter 8 Review and Assessment, (3) 238; Recipe Cards (7) 239; Test Practice, (2, 3) 239

TRB: Class Discussion, 68; Answer to Section Test 8.1 Dry Heat Methods, (8, 9, 15-19) 69; Answers to Chapter 8 Review and Assessment, (3) 72; Section Test 8.1 Dry Heat Methods, (8, 9, 15) 235, (17-19) 236

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

SE: recovery time, 223; Pan Frying and Deep Frying, 225, 227-228; Chef’s Tip, 227; Basic Culinary Skills- Deep Frying, 229; Determining Doneness, 229-230; 8.1 Assessment (3, 6) 230; Recipe Cards (9) 239; Chapter 8 Test Practice, (2) 239

TRB: Answers to 8.1 Assessment (3, 6) 69; Answer to Section Test 8.1 Dry Heat Methods, (8, 9, 16-18) 69; Answers to Chapter 8 Test Practice, (2) 72; Section Test 8.1 Dry Heat Methods, (8, 9, 16) 235, (17-18) 236







L.10 Use broasting techniques

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

SE: Roasting and Baking, 220-222; Basic Culinary Skills- Roasting and Baking, 222; 8.1 Assessment (3, 12, 14) 230; Chapter 8 Review

(8) 238; Recipe Cards (5) 239; Chapter 8 Test Practice, (1, 2, 7) 239

TRB: Answers to 8.1 Assessment (3, 12, 14) 69; Answer to Section Test 8.1 Dry Heat Methods, (4, 8, 15)69;

Answers to Chapter 8 Review and Assessment

(8) 72; Answers to Chapter 8 Test Practice, (1, 2, 7) 72; Section Test 8.1 Dry Heat Methods,(4, 8, 15) 235, (18, 19) 236

L.12 Use sautéing techniques The foundation of this objective can be found on pages:

SE: Sauteing and Stir Frying, 222-224; Basic Culinary Skills-Sautéing, 223-224; Chef’s Tip, 223; Determining Doneness, 229-230; 8.1 Assessment (3) 230; Recipe Cards (6) 239; Chapter 8 Test Practice, (2) 239

TRB: Answers to 8.1 Assessment (3) 69; Answer to Section Test 8.1 Dry Heat Methods, (7, 8, 9, 18, 19) 69; Answers to Chapter 8 Test Practice, (2) 72; Section Test 8.1 Dry Heat Methods, (7, 8, 9) 235, (18, 19) 236

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

SE: Grilling, 219-220; Figure (8-3) 220; Basic Culinary Skills-Grilling and Broiling, 220, 221; Determining Doneness, 229-230; 8.1 Assessment (3) 230; Recipe Cards (4) 239; Chapter 8 Test Practice, (2) 239

TRB: Figure Discussion (8-3) 68; Answer to Section Test 8.1 Dry Heat Methods, (5, 8, 18, 19) 69; Answers to Chapter 8 Test Practice, (2) 72; Section Test 8.1 Dry Heat Methods, (5, 8) 235, (18, 19) 236

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

SE: Poaching, Simmering, and Boiling, 233; How Hot is the Liquid, 234; Basic Culinary Skills- Poaching, Simmering, and Boiling, 234; Chapter 8 Test Practice, (6) 239

TRB: Answers to Section Test 8.2 Moist Heat Methods, (6, 13) 71; Answers to Chapter 8 Test Practice, (6) 72; Section Test 8.2 Moist Heat Methods, (6, 13) 238







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

SE: How Hot is the Liquid-Simmering, 234; Braising and Stewing, 235; Basic Culinary Skills-Braising and Stewing, 235; Determining Doneness-Fully Cooked, 237; 8.2 Assessment (5) 237; Chapter 8 Review and Assessment, (6, 10, 13) 238

TRB: Answers to 8.2 Assessment (5) 71; Answers to Section Test 8.2 Moist Heat Methods, (1, 4, 10, 12, 13) 71; Answers to Chapter 8 Review and Assessment, (10, 13) 72; Section Test 8.2 Moist Heat Methods, (1, 4) 237, (10, 12, 13) 238

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

SE: Serving Main Items 316; Figure (10-24) 316; Chapter 8 Test Practice, (4) 239; Carver, 644

TRB: Class Discussion, 87; Answers to Section Test 10.4 Cold Food Presentation, (11, 14) 88; Answers to Chapter 8 Test Practice, (4) 72; Section Test 10.4 Cold Food Presentation, (11, 14) 249

L.17 Bake casseroles

L.18 Make pizzas The foundation of this objective is found on pages:

SE: Fresh Cheese, 295-296; Grainy Cheese, 298; Chapter 10 Review and Assessment, (3) 320; Basic Culinary Skills- Puree Sauce 445, Straight Dough-Mixing Method, 558, Pizza Dough, 559; Lab Activity-Project 14: Preparing Tomato Sauce, 467; Recipe Card (90) 467, (118) 573; Straight Dough-Mixing Method, 556-557; 17.2 Assessment (2, 3) 562; Chapter 17 Test Practice, (2-4, 8) 573

TRB: Answers to Chapter 10 Review and Assessment, (3) 89; Answers to 17.2 Assessment (2, 3) 141; Answers to Section Test 17.2 Yeast Dough, (5) 141; Answers to Chapter 17 Test Practice, (2-4, 8) 144; Section Test 17.2 Yeast Dough, (5) 281;

L.19 Make bread stuffing/dressings

L.20 Cook cereals

-Grits

-Oatmeal


SE: Breakfast Breads and Cereals, 264; Cornmeal, 398; Additional Grains, 398; Figure (13-3) 398; Basic Culinary Skills-Mush, 402; Cooking Grain-Grits, Oats, 403; 13.1 Assessment (7) 406;







TRB: Figure Discussion (13-3) 106; Answers to 13.1 Assessment (7) 107; Answers to Section Test 13.1 Rice and Other Grains, (13) 107; Section Test 13.1 Rice and Other Grains, (13) 260

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

SE: Cooking Eggs, 247-249, 251, 252, 254, 256; Chef’s Tip, 248, 249, 255; Basic Culinary Skills-Poaching Eggs, 249, Frying Eggs, 250, Scrambling Eggs, 252, French Omelet, 253; Figure (9.2) 248, (9.4) 253, (9-5) 255; Egg Safety, 254; 9.1 Assessment (2, 4-6) 259, Test Kitchen, 259; Chapter 9 Review and Assessment (2, 8, 11, 14, 16, 17) 268; Chapter 9 Test Practice (2, 5) 269; Recipe Cards (16-23) 269

TRB: Class Discussion, 74, 154; Figure Discussion, (9.4) 74; Answers to 9.1 Assessment (2, 4-6), 75; Answers to Section Test 9.1 Eggs and Dairy (7-13, 17, 18, 21) 75; Answers to Chapter 9 Review and Assessment (2, 8, 11, 14, 16, 17) 78; Recipe Cards (16-23) 269; Answers to Chapter 9 Test Practice (2, 5) 78; Section Test 9.1 Eggs and Dairy (7-13) 239, (17, 18, 21) 240

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

SE: Class Discussion, 76; Pancakes and Waffles, and French Toast, 260; Basic Culinary Skills-Cooking Pancakes and Waffles, 261; 9.2 Assessment (1) 267; Culinary Math-Making Pancakes, 267; Chapter 9 Review and Assessment, (13, 15) 268; Recipe Cards (25) 269

TRB: Answers to 9.2 Assessment (1) 77;

Answer to Chapter 9 Review and Assessment, (13, 15) 78

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

SE: Pancakes and Waffles, and French Toast, 260; Basic Culinary Skills-Cooking Pancakes and Waffles, 261; 9.2 Assessment (1) 267; Chapter 9 Review and Assessment, (13) 268; Recipe Cards (26) 269

TRB: Class Discussion, 76; Answers to 9.2 Assessment (1) 77; Answer to Chapter 9 Review and Assessment, (13) 78







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

SE: French Toast, 261; Chapter 9 Review and Assessment, (6) 268; Recipe Cards (24) 269

TRB: Class Discussion, 76; Answers to Section Test 9.2 Breakfast Foods and Drinks, (2) 77; Answers to Chapter 9 Review and Assessment, (6) 78; Section Test 9.2 Breakfast Foods and Drinks, (2) 241

L.25 Prepare breakfast meats

-Bacon

-Sausage

-Ham


SE: Breakfast Meats and Potatoes, 264; Chef’s Tip, 265; 9.2 Assessment (3, 7) 267; Chapter 9 Test Practice, (8) 269

TRB: Answers to 9.2 Assessment (3, 7) 77; Answers to Section Test 9.2 Breakfast Foods and Drinks, (9, 10) 77; Answers to Chapter 9 Test Practice, (8) 78; Section Test 9.2 Breakfast Foods and Drinks, (9, 10) 242

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


SE: Timing, 71-72; Communication, 72; Chef’s Tip, 72; Expediter, 645


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

SE: Basic Culinary Skills-Broth, 456-457, Consommé, 457-458, Hearty Soup, 459; Basic Types of Soup, 453-455; Figures, (14-12) 455, (14-13, 14-14) 460; (14-15) 461; Chef’s Tip, 455, 456; Preparing Soups, 456-458; 14.3 Assessment, (2, 5, 6), 465; Test Kitchen, 465; Chapter 14 Review and Assessment, (6, 10, 13) 466; Recipe Cards, (93-98) 467

TRB: Class Discussion, 120; Figure Discussion (14-12) 120; Answers to 14.3 Assessment, (2, 5, 6), 121; Answers to Section Test 14.3 Soups (1-4, 6-8, 10-12, 16) 121; Chapter 14 Review and Assessment, (6, 10, 13) 122; Section Test 14.3 Soups (1-4, 6-8, 10-12) 269, (16) 270








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


SE: Vocabulary, 281; Purpose of Salads, 281-282; Figure (10-6) 282, (10-7, 10-8) 286, (10-9) 289, (10-10) 190, (10-11, 10-12) 291, (10-13) 292; Green Salads, 283, 286-288; Basic Types of Salad Greens, 283; Salad Greens, 284-285; Basic Culinary Skills-Mixed Green Salad, 287, Croutons, 288; Chef’s Tip, 287, 289, 290, 293; Composed Salads, 292-294; Four Popular Composed Salads, 294; 10.2 Assessment (1-7) 294, Test Kitchen, 294; Chapter 10 Review and Assessment (2, 6, 9, 13, 17, 19) 320; Recipe Cards (36-42) 321; Chapter 10 Test Practice, (2) 321

TRB: Class Discussion, 83; Figure Discussion (10-6, 10-7, 10-9, 10-11) 83; 10.2 Assessment (1-7) 84; Answers to Section Test 10.2 Salads (1-8) 84; Chapter 10 Review and Assessment (2, 6, 9, 13, 17, 19) 89; Chapter 10 Test Practice, (2) 89; Section Test 10.2 Salads (1-5) 245, (6-8) 246

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


SE: Vegetables, 289; Preparing Vegetables, 380-382; Cooking Vegetables, 383-388; Basic Culinary Skills-Glazing Vegetables, 385, Making Vegetable Braises or Stews, 386, Deep Frying Vegetables, 387; 12.2 Assessment (3) 389; Recipe Cards (57)




SE: Vegetables, 289; Preparing Vegetables, 380-382; Cooking Vegetables, 383-389; Basic Culinary Skills-Trimming and Dicing Onions, 380-381, Trimming and Mincing Garlic, 381-382, Tomato Concasse, 383, Glazing Vegetables, 385, Making Vegetable Braises or Stews, 386, Deep Frying Vegetables, 387, Pureeing Potatoes, 388; Chef’s Tip, 386, 388; 12.2 Assessment (3, 4, 7) 389; Recipe Cards (62, 64-68) 101; Chapter 12 Review and Assessment, (6, 15, 17) 390; Lab Activity-Project 12: Cooking Potatoes, 391

TRB: Answers to 12.2 Assessment (3, 4, 7) 101; Answers to Section Test 12.2 Vegetables (10, 11) 102; Answers to Chapter 12 Review and Assessment, (6, 15, 17) 103; Section Test 12.2 Vegetables (10, 11) 258







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


SE: Vegetables, 289; Preparing Vegetables, 380-382; Cooking Vegetables, 383-388; Basic Culinary Skills-Glazing Vegetables, 385, Making Vegetable Braises or Stews, 386, Deep Frying Vegetables, 387; Recipe Cards (60) 101

N.07 Prepare dried vegetables following established procedures


SE: Storing Legumes, 408; Preparing Legumes, 409, 410-411; Chef’s Tip, 410; Figure (13-5) 411; Soaking and Cooking Times for Legumes, 412; Basic Culinary Skills-Cooking Dry Legumes, 413; 13.2 Assessment (3, 5, 6) 414; Test Kitchen, 414; Recipe Cards (73, 74) 427; Chapter 13 Review and Assessment, (5, 12, 14) Chapter 13 Test Practice, (5) 427

TRB: Figure Discussion (13-5) 108; Answers to 13.2 Assessment (3, 5, 6) 109; Answers to Section Test 13.2 Beans and Other Legumes (3-7, 10-11) 110; Answers to Chapter 13 Review and Assessment, (5, 12, 14) 426; Answers to Chapter 13 Test Practice, (5); Section Test 13.2 Beans and Other Legumes (3-6) 261, (7, 10, 11) 262

N.08 Prepare pastas and rice following established procedures


SE: Preparing Grains, 400-402, 404; Basic Culinary Skills-Boiled or Steamed Grains, 401, Pilaf, 404, Risotto, 405; Cooking Grains-Rice, 403; Fresh Egg Pasta, 421, 422, Boiling Pasta, 423; Fresh Pasta, 416; Preparing Pasta, 421-422Presenting Pasta, 422-425; 13.1 Assessment (3) 406; Figure (13-9) 424, (13-10) 425; Chef’s Tip, 425; 13.3 Assessment (2-6) 425, Test Kitchen, 425; Chapter 13 Review and Assessment (3, 10, 16-20) 426; Chapter 13 Test Practice (1, 3, 8, 10) 427; Recipe Cards (69, 71, 72, 75, 77, 78-81) 427; Lab Activity-Project 13-Preparing Rice, 427

TRB: Answers to 13.1 Assessment (3) 107; Answers to Section Test 13.1 Rice and Other Grains (11, 15) 107; Figure Discussion (13-5, 13-7) 108; Class Discussion, 111; Figure Discussion (13-9, 13-10) 111; Answers to 13.3 Assessment (2-6) 112; Answers to 13.3 Section Test Pasta (5, 9, 12, 14, 16-18) 112; Answers to Chapter 13 Review and Assessment (3, 10, 16-20) 113; Answers to Chapter 13 Test Practice (1, 3, 8, 10) 113; Section Test 13.1 Rice and Other Grains (11) 259, (15) 260; 13.3 Section Test Pasta (5, 9, 12, 14) 263, (16-18) 264







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

SE: Basic Ingredients for Sauces, 439-441; Chef's Tip, 441, 443, 444, 445; Preparing Thickeners, 441, 443; Figures (14-8) 441; How Much Roux, 442; Basic Culinary Skills-Roux, 442, Roux-Thickened Sauces, 444, Puree Sauce, 445, Warm Emulsion Sauce, 446; Bechamel Sauce, 444; Hollandaise Sauce, 445-446; Bechamel Sauce Derivatives-Mornay Sauce, 447; Hollandaise Style Sauces-Mousseline, 448; compound butter, 448; 14.2 Assessment, (2, 4) 452, Test Kitchen 452; Culinary Math (10) 452; Chapter 14 Review and Assessment, (2, 5, 7, 11, 16) 466; Recipe Cards, (87, 91, 92) 467

TRB: Class Discussion, 118; Figure Discussion (14-8) 118; Answers to 14.2 Assessment, (2, 4) 119; Answers to Section Test 14.2 Sauces (5, 9-13) 119; Chapter 14 Review and Assessment, (2, 5, 7, 11, 16) 122; Test Practice, (2, 6, 8) 122; Section Test 14.2 Sauces (5) 267, (9-13) 268

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

SE: Preparing greens, 286; Chef’s Tip, 364; Avocados, 364; Mushrooms, 368; Green Onions, 369; Selecting and Storing Vegetables, 377; Storing Vegetables, 379-380; 12.2 Assessment (2 6) 389; Chapter 12 Review and Assessment, (2, 7) 390; Chapter 12 Test Practice, (7) 391; Selecting and Storing Legumes, 408, 410

TRB: Answers to 12.2 Assessment (2 6) 101; Answers to Chapter 12 Review and Assessment (2, 7) 103; Answers to Chapter 12 Test Practice (7) 103


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























SE: The Language of Nutrition, 706-708, 710-714; Chef’s Tip, 707; Fats in Foods, 709; Vitamin-Rich Foods, 711, Mineral-Rich Foods, 712-713; The Food Guide Pyramid, 716-717; Vegetarian Options, 721, 723; 22.1 Assessment (2, 3, 6-8) 718; Chapter 22 Review and Assessment, (1-3, 5, 9-12, 14) 730; Chapter 22 Test Practice, (2, 4-9) 731

TRB: Class Discussion, 180; Answers to 22.1 Assessment (2, 3, 6-8) 181; Answers to Section Test 22.1 Nutrition Basics, (1-27) 181; Answers to Chapter 22 Review and Assessment, (1-3, 5, 9-12, 14) 184; Answers to Chapter 22 Test Practice, (2, 4-9) 184; Section Test 22.1 Nutrition Basics, (1-16) 309, (17-27) 310















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



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









A.04 Set personal goals SE: Setting Your Goals, 756-757; Objective, 758




SE: Figure (23-10) 747



















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


SE: Establish Monitoring Procedures, 33-34; Develop a Verification System, 35; Figure (1-18) 34, (7-1) 196, (7-2) 197, (7-3) 198; Accident/Illness Reports and Records, 60, 62; Reading Recipes-Note, 144; Figure (5-1) 144; Prepare and Inventory, 196-197; Break Your Assignment into Tasks, 197; Reviewing Your Lists, 197-198; Making a Timeline, 198-199; Culinary Math-Personalizing a Timeline, 199; Chef’s Tip, 200; 7.1 Assessment (7) 202; Asking Questions, 204; Creating a Par-Stock List, 744; Writing Purchase Specifications, 744-745

TRB: Answers to Section Test 1.3 The HACCP System, (5, 7, 9) 17; Answers to 7.1 Assessment (7) 61; Answers to Section Test 7.1 Mise en Place, (5-7, 13, 15) 61; Answers to Section Test 23.2 Purchasing and Inventory (1, 2, 12) 189; Section Test 1.3 The HACCP System, (5, 7, 9) 198; Section Test 7.1 Mise en Place, (5-7, 13) 229; (15) 230; Section Test 23.2 Purchasing and Inventory (1, 2) 315, (12) 316

B.06 Check and follow work schedules The foundation of this objective is found on pages:









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





























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









TRB: Class Discussion, 62, 169; 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; 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; Answers to 20.4 Assessment (6, 7) 170; Section Test 20.3 Serving the Meal (22) 302; Section Test 20.4 Handling Customer Complaints (1-4) 303; Extension 4-The SkillUSA 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



SE: Receiving and Giving Criticism, 204-205; Effective Criticism. 205; Using Feedback Effectively, 205-206; 7.2 Assessment (2, 3, 6) 207; Chapter 7 Review and Assessment (3, 17) 214;















TRB: Answers to 7.2 Assessment (2, 6); Answers to Chapter 7 Review and Assessment, (3) 63; Answers to Section Test 7.2 Working Together, (5-11) 63; Section Test 7.2 Working Together, (5-7) 231, (8-11) 232; Extension 4-The SkillUSA 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


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





















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








-Hair Restraint










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


















-Recycle






SE: Waste Disposal, 19


































-cuts

-burns

-choking

-CPR


















SE: Sous-Chef, 645



















J.02 Use hand tools

-Identify

-Maintain



















-Identify

-Maintain






















J.10 Maintain organization of dishroom area













J.13 Follow daily dishwashing machine maintenance schedule





J.15 Polish silver The foundation of this objective is found on pages:

SE: Silverware, 658























TRB: Answers to 1.2 Assessment (4) 15; Answers to Section Test 1.2 The Flow of Food (5) 15; Class Discussion, 16; Answers to 1.3 Assessment (1, 2) 17; Answers to Section Test 1.3 The HACCP System (1, 2, 6-10, 12, 15) 17; Answers to Chapter 1 Review and Assessment, (13, 16, 20) 18; Section Test 1.2 The Flow of Food (5) 196; Section Test 1.3 The HACCP System (1, 2, 6-10) 198, (12, 15) 199


J.34 Properly store fat for deep frying

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


TRB: Class Discussion, 118; Answers to 14.2 Assessment (2) 119; Answers to Section Test 14.2 Sauces (5, 11, 12) 119; Answers to 14.3 Assessment (3) 121; Answers to Section Test 14.3 Soups, (14) 119; Answers to Chapter 14 Review and Assessment, (11) 122; Section Test 14.2 Sauces (5) 267, (11, 12) 268;

Section Test 14.3 Soups, (14) 270













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

SE: Preparing Fruit, 356; Figure (12-3) 357; Peeling Seeding and Trimming, 357; Chef’s Tip, 359; Basic Culinary Skills-Poaching Fruit, (1) 361, Pureeing Fruit, (1) 360; Preparing Vegetables, 380-382; Trimming and Dicing Onions, 380-381, Trimming and Dicing Garlic, 381-382, Tomato Concasse, 383; ; 12.2 Assessment (7) 389







K.01 Set up and service salad bar The foundation of this objective is found on pages:

SE: Chef’s Tip 111; Basic Culinary Skills-Making a Chiffonade Cut, 111, Making Julienne and Batonnet Cuts, 112, Making an Oblique Cut, 113, Dicing, 113, Trimming and Dicing Onions, 380-381, Trimming and Mincing Garlic, 381-382; Sample Cuts, 114; 4.1 Assessment (7) 119; Green Salads, 283, 286; Salad Greens, 284-285; Other Salad Ingredients, 288-291; 10.2 Assessment (2, 3) 294; Chapter 10 Review and Assessment, (2, 6) 320; Chapter 10 Test Practice, (2) 321







TRB: Answers to 4.1 Assessment (7) 37; Answers to Section Test 4.1 Using Knives, (4, 6-10) 38; Class Discussion, 83; Answers to 10.2 Assessment (2, 3) 84; Answers to Section Test 10.2 Salads, (2, 4, 6) 84; Chapter 10 Review and Assessment, (2, 6) 89; Chapter 10 Test Practice, (2) 89; Section Test 4.1 Using Knives, (4, 6-10) 213Section Test 10.2 Salads, (2, 4) 245, (6) 246

K.19 Break down salad stations

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



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

SE: Condiments, 185-186; Using Condiments, 186; Garnish, 326

TRB: Answers to Section Test 6.4 Condiments, Nuts, and Seeds (3, 4, 7) 57; Section Test 6.4 Condiments, Nuts, and Seeds (3, 4, 7) 227


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



















SE: Figure (23-10) 747

TRB:

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










B.06 Use work schedules The foundation of this objective is found on pages:






TRB: Figure Discussion, (1-18) 16, (7-3) 60, (22-3) 180; Answers to; 2.2 Assessment (4, 5) 23; Answers to Section Test 23.2 Purchasing and Inventory (1, 2) 189; Section Test 23.2 Purchasing and Inventory (1, 2) 315













B.11 Review trade journals to keep current TRB: Culinary Resources, 329-330








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














C.03 Schedule workers and make job assignments


SE: Sous-Chef, 645
























SE: Chef’s Tip, 97; Communicating Effectively, 203-204; Figure (7-6) 204; Courtesy and Professionalism, 207; 7.2 Assessment (1, 4, 5, 7) 207; Working the Front Door, 647; Greeting Guests, 650; Serving the Meal, 663-667; Handling Customer Complaints, 669-670; 20.4 Assessment (1, 6) 675; Chapter 20 Review and Assessment, (8) 676

TRB: Answers to 7.2 Assessment (1, 4, 5, 7) 63; Answers to Section Test 7.2 Learning to Work Together, (1, 2, 12) 63; Answers to Section Test 20.3 Serving the Meal (22) 168; Answers to Section Test 20.4 Handling Complaints and Problems, (1, 4) 170; Answers to 20.4 Assessment (1, 6) 170; Answers to Chapter 20 Review and Assessment, (8) 171; Section Test 7.2 Learning to Work Together, (1, 2) 231, (12) 232; Section Test 20.3 Serving the Meal (22) 302; Section Test 20.4 Handling Complaints and Problems, (1, 4) 303
















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



















D.09 Hire Personnel The foundation of this objective is found on pages:

SE: Hiring and Training, 751-752; 23.2 Assessment (5, 7) 753

TRB: Answers to 23.2 Assessment (5, 7) 191; Answers to Section Test 23.3 Managing a Restaurant (13-15) 191; Section Test 23.3 Managing a Restaurant (13-15) 318



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

SE: Hiring and Training, 751-752; Figure (23-15) 752







TRB: Answers to Section Test 23.3 Managing a Restaurant (18) 191; Section Test 23.3 Managing a Restaurant (18) 318

D.12 Implement progressive discipline as needed


SE: Verbal Warning, 753; Written Warning, 753; Chapter 23 Test Practice (7) 755

TRB: Answers to Chapter 23 Test Practice (7) 192; Answers to Section Test 23.3 Managing a Restaurant (20) 191; Section Test 23.3 Managing a Restaurant (20) 318

D.13 Dismiss personnel The foundation of this objective is found on pages:

SE: Terminating, 753; Chapter 23 Test Practice (7) 755

TRB: Answers to Chapter 23 Test Practice (7) 192; Answers to Section Test 23.3 Managing a Restaurant (20) 191; Section Test 23.3 Managing a Restaurant (20) 318




D.15 Accept constructive criticism The foundation of this objective is found on pages:


TRB: Class Discussion, 62; Answers to 7.2 Assessment (2, 3, 6) 63; Answers to Section Test 7.2 Learning to Work Together (5-11) 63; Answers to Chapter 7 Review and Assessment (3, 17) 66; Section Test 7.2 Learning to Work Together (5-7) 231, (8-11) 232:











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






























-Control hair














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




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














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

SE: The Flow of Food, 21; 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;







(Continued)

F.07 Prevent mold formation/food contamination

(Continued)

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


F.08 Eliminate food spoilage The foundation of this objective can be found on pages:









F.09 Use approved suppliers The foundation of this objective is found on pages:












F.11 Properly store food items







F.13 Implement routine extermination procedures

-Use established pest control procedures














-Recycle -Operate necessary disposal equipment




F.16 Clean and sanitize garbage containers SE: Waste Disposal, 19









-Monitor the condition of equipment -Recognize/report potential hazards and unsafe conditions


















G.03 Use proper lifting and carrying procedures





-cuts

-burns

-choking

-CPR




























TRB: Answers to 2.2 Assessment (4, 6) 23; Answers to Chapter 2 Review and Assessment, (12, 15) 24; Answers to Chapter 2 Test Practice, (7) 24; Answers to Section Test 2.2 Accidents and Injuries, (11, 16) 23; Section Test 2.2 Accidents and Injuries, (11) 203, (16) 204












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

SE: Creating a Par-Stock List, 744; Inventories 746-747; 23.2 Assessment (3) 747; Chapter 23 Review and Assessment, (5, 15) 754

TRB: Answers to Section Test 23.2 Purchasing and Inventory (1) 189; Answers to Chapter 23 Review and Assessment, (5, 15) 192; Section Test 23.2 Purchasing and Inventory (1) 315, (15) 316

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

SE: Standardized Recipes, 140-141, 143; 5.1 Assessment (2) 148; Language Arts-Writing a Standardized Recipe, 148; Chapter 5 Review and Assessment, (1, 3) 158; Chapter 5 Test Practice, (1) 159;

TRB: Answers to Chapter 5 Review and Assessment, (1, 3) 48; Answers to Section Test 5.1 Understanding Standardized Recipes, (3) 45; Chapter 5 Test Practice, (1) 48; Section Test 5.1 Understanding Standardized Recipes, (3) 217

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


SE: Factor Method, 696; Culinary Math-Raw Food Cost, 697; Chapter 21 Review and Assessment, (5, 6) 702; Chapter 21 Test Practice, (8) 703

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







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

H.05 Formulate employee rules and regulations

H.06 Develop marketing/promotional concepts The foundation of this objective is found on pages:

SE: Marketing and Promoting a Restaurant, 737-740; Figure (23-5) 737, (23-6) 738; 23.1 Assessment (3) 742; 23.3 Assessment (6) 753; Chapter 23 Test Practice, (9) 755

TRB: Answers to 23.1 Assessment (3) 187; Answers to 23.3 Assessment (6) 191; Answers to Section Test 23.1 Owning Your Own Restaurant, (6-8, 27) 187; Answers to Chapter 23 Test Practice, (9) 192; Section Test 23.1 Owning Your Own Restaurant, (6-8) 313, (27) 314

H.07 Evaluate sales reports The foundation of this objective is found on pages:

SE: Reading Income Statements, 740-742; 23.1 Assessment (4-6) 742; Chapter 23 Review and Assessment, (4, 7-9, 13) 754; Chapter 23 Test Practice, (2-4, 6) 755

TRB: Answers to 23.1 Assessment (4-6) 187; Answers to Section Test 23.1 Owning Your Own Restaurant, (4, 9-22, 29) 187; Answers to Chapter 23 Review and Assessment, (4, 7-9, 13) 192; Chapter 23 Test Practice, (2-4, 6) 192; Section Test 23.1 Owning Your Own Restaurant (4, 9-15) 313, (16-22, 29) 314

H.08 Develop policies regarding guest and company security

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


SE: Managing the Facility, 748-749; Dining Room, 749

TRB: Class Discussion, 190; Answers to Section Test 23.3 Managing a facility, (2, 5-7) 191; to Section Test 23.3 Managing a facility, (2, 5-7) 317












I.01 Plan menus using food availability records, diet parameters, nutrition information, budget parameters, and client type to provide an appropriate variety of food items


SE: Menus as Planning Tools, 680-681; Types of Menus, 682-685; Planning a Menu, 685-689; 21.1 Assessment (1-3, 7) 693; Chapter 21 Review and Assessment, (2-4, 7, 11) 702; Chapter 21 Test Practice, (2-4) 703

TRB: Class Discussion, 174; Answers to 21.1 Assessment (1-3, 7) 175; Answers to Section Test 21.1 Planning the Menu (1-10, 15) 175; Answers to Chapter 21 Review and Assessment, (2-4, 7, 11) 178; Answers to Chapter 21 Test Practice, (2-4) 178; Section Test 21.1 Planning the Menu (1-10) 305, (15) 306

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













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




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









I.06 Store non-perishable supplies

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

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






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

SE: Managing People, 750-751; Hiring and Training, 751-752; Figure (23-15) 752




I.12 Schedule work assignments and side work schedules


SE: Sous-Chef, 645










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

I.15 Authorize complaint adjustments The foundation of this objective is found on pages:



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

I.17 Implement guest and company security policies


















-Reservation lists

-Waiting lists

-Seating charts



















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




-ADA requirements

-VIP procedures


E: Working the Front Door, 647; Figure (20-3) 647, (20-5) 650; Greeting Guests, 650-651; 20.1 Assessment (4) 651; Starting the Meal, 663; Basic Culinary Skills-Service Sequence (1, 3) 667













-Use guest check -Explain menu items -Make recommendations








TRB: Answers to 9.2 Assessment (4) 77; Answers to Section Test 9.2 Breakfast Foods and Drinks (11, 12) 77; Section Test 9.2 Breakfast Foods and Drinks (11, 12) 242





TRB: Answers to 20.2 Assessment (7); Answers to Section Test 20.3 Serving the Meal (25) 168; Answers to Chapter 20 Review and Assessment, (9) 171; Answers to Chapter 20 Test Practice, (9) 171; Section Test 20.3 Serving the Meal (25) 302

J.12 Load a food and/or beverage tray

-Use proper technique

-Use proper food items

-Use proper tools/equipment













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

SE: Serving Guests, 663-668; Basic Culinary Skills-Service Sequence, 667; Chef’s Tip, 666; 20.3 Assessment (1, 5, 7) 668; Chapter 20 Review and Assessment, (9) 677

TRB: Answers to 20.3 Assessment (1, 5, 7) 168; Answers to Section Test 20.3 Serving the Meal (22-26) 168; Answers to Chapter 20 Review and Assessment, (9) 171; Section Test 20.3 Serving the Meal (20-26) 303












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

J.20 Set up room for table service The foundation of this objective can be found on pages:
















SE: Menu Board, 692

J.24 Arrange garnishes on food items










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

SE:

J.26 Replenish food in service areas


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


J.30 Set-up event rooms

J.31 Supervise clean-up of an event

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

J.33 Perform different service styles

-American

-French

-Russian

-Oriental


SE: Common International Service Styles, 661-663; 20.3 Assessment (1) 668

TRB: Answers to 20.3 Assessment (1) 168; Answers to Section Test 20.3 Serving the Meal (1-13, 14) 168; Section Test 20.3 Serving the Meal (1-13) 301, (14) 302


K.01 Perform opening duties

-obtain bank drawer -verify appropriate change -obtain guest check supply -obtain credit card voucher supply


K.03 Operate cash register








K.05 Make change The foundation of this objective is found on pages:

TRB: Extension 8-Making Change Unassisted by Technology, 353-355; Answers to Extension 8-Making Change Unassisted by Technology, 375-376


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

K.08 Balance cash drawer


K.10 Sell items at the counter

K.11 Prepare a cash bank drop






















SE: Figure (23-10) 747























B.06 Use work schedules The foundation of this objective is found on pages:












TRB: Figure Discussion, (1-18) 16, (7-3) 60, (22-3) 180; Answers to; 2.2 Assessment (4, 5) 23; Answers to Section Test 23.2 Purchasing and Inventory (1, 2) 189; Section Test 23.2 Purchasing and Inventory (1, 2) 315



Telephone Etiquette, 647; Figure (20-4) 647; Taking Reservations, 649; 20.1 Assessment (2) 651











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
























SE: Chef’s Tip, 97; Communicating Effectively, 203-204; Figure (7-6) 204; Courtesy and Professionalism, 207; 7.2 Assessment (1, 4, 5, 7) 207; Working the Front Door, 647; Greeting Guests, 650; Serving the Meal, 663-667; Handling Customer Complaints, 669-670; 20.4 Assessment (1, 6) 675; Chapter 20 Review and Assessment, (8) 676







TRB: Answers to 7.2 Assessment (1, 4, 5, 7) 63; Answers to Section Test 7.2 Learning to Work Together, (1, 2, 12) 63; Answers to Section Test 20.3 Serving the Meal (22) 168; Answers to Section Test 20.4 Handling Complaints and Problems, (1, 4) 170; Answers to 20.4 Assessment (1, 6) 170; Answers to Chapter 20 Review and Assessment, (8) 171; Section Test 7.2 Learning to Work Together, (1, 2) 231, (12) 232; Section Test 20.3 Serving the Meal (22) 302; Section Test 20.4 Handling Complaints and Problems, (1, 4) 303






















C.13Display appropriate sense of humor




















D.15 Accept constructive criticism The foundation of this objective is found on pages:


TRB: Class Discussion, 62; Answers to 7.2 Assessment (2, 3, 6) 63; Answers to Section Test 7.2 Learning to Work Together (5-11) 63; Answers to Chapter 7 Review and Assessment (3, 17) 66; Section Test 7.2 Learning to Work Together (5-7) 231, (8-11) 232


















-Wash hands following established procedures -Wear a clean and proper uniform -Control hair














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













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









F.08 Eliminate food spoilage The foundation of this objective can be found on pages:














-Recycle
































G.03 Use proper lifting and carrying procedures The foundation of this objective is found on pages:




-cuts

-burns

-choking

-CPR




























TRB: Answers to 2.2 Assessment (4, 6) 23;

Answers to Chapter 2 Review and Assessment, (12, 15) 24; Answers to Chapter 2 Test Practice, (7) 24; Answers to Section Test 2.2 Accidents and Injuries, (11, 16) 23; Section Test 2.2 Accidents and Injuries, (11) 203, (16) 204




















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



I.06 Store non-perishable supplies















SE: Captain, 644; Server, 644-645; Presenting the Menu, 665; Figure (20-12) 665; Chapter 20 Review and Assessment, (1, 2) 676

TRB: Answers to Chapter 20 Review and Assessment, (1, 2) 171



SE:



-Reservation lists

-Seating charts



















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

SE:










-ADA requirements

-VIP procedures


SE: Working the Front Door, 647; Figure (20-3) 647, (20-5) 650; Greeting Guests, 650-651; 20.1 Assessment (4) 651; Starting the Meal, 663; Basic Culinary Skills-Service Sequence (1, 3) 667







-Use guest check

-Explain menu items

-Make recommendations








TRB: Answers to Section Test 9.2 Breakfast Food and Drinks, (11, 12) 77; Section Test 9.2 Breakfast Food and Drinks, (11, 12) 242











TRB: Answers to 20.2 Assessment (7); Answers to Section Test 20.3 Serving the Meal (25) 168; Answers to Chapter 20 Review and Assessment, (9) 171; Answers to Chapter 20 Test Practice, (9) 171; Section Test 20.3 Serving the Meal (25) 302

J.12 Load a food and/or beverage tray

-Use proper technique

-Use proper food items

-Use proper tools/equipment







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

SE: Serving Guests, 663-668; Basic Culinary Skills-Service Sequence, 667; Chef’s Tip, 666; 20.3 Assessment (1, 5, 7) 668; Chapter 20 Review and Assessment, (9) 677

TRB: Answers to 20.3 Assessment (1, 5, 7) 168; Answers to Section Test 20.3 Serving the Meal (22-26) 168; Answers to Chapter 20 Review and Assessment, (9) 171; Section Test 20.3 Serving the Meal (20-26) 303


















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

J.20 Set up room for table service The foundation of this objective can be found on pages:
















SE: Menu Board, 692

J.24 Arrange garnishes on food items




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


SE: Portioning Foods, 209-210; 7.3 Assessment (2) 213; Chapter 7 Review and Assessment (5, 9) 214; Chapter 7 Test Practice, (5) 215

TRB: Class Discussion, 64; Answers to 7.3 Assessment (2) 65; Answers to Section Test 7.3 Food Presentation (2, 10, 13) 65; Answers to Chapter 7 Review and Assessment (5, 9) 66; Answers to Chapter 7 Test Practice, (5) 66; Section Test 7.3 Food Presentation (2, 10, 13) 233

J.26 Replenish food in service areas


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








J.30 Set-up event rooms

J.31 Supervise clean-up of an event

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

J.33 Perform different service styles

-American -French -Russian -Oriental


SE: Common International Service Styles, 661-663; 20.3 Assessment (1) 668

TRB: Answers to 20.3 Assessment (1) 168; Answers to Section Test 20.3 Serving the Meal (1-13, 14) 168; Section Test 20.3 Serving the Meal (1-13) 301, (14) 302




K.05 Make change


TRB: Extension 8-Making Change Unassisted by Technology, 353-355; Answers to Extension 8-Making Change Unassisted by Technology, 375-376



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