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Demonstrate effective procedures when preparing potentially hazardous foods
Assessment Strategies
Written and/or oral performance
Criteria
Explain time and temperature principles
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Perform basic math functions to include fractions, decimals, weights, and measurements
Assessment Strategies
Written product and/or test
Criteria
Evaluate the components and functions of a standardized recipe
Convert recipes using a yield formula to increase and decrease quantities
Cost a recipe giving the overall cost, portion cost and menu sales price
Calculate food cost to determine selling price using the factor method and / or percentage method
Calculate yield percentage to track cooking and cutting loss and determine the new yield and cost per portion
Perform calculations converting recipes and formulas from US to metric
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Identify both small and large equipment used in a professional kitchen
Assessment Strategies
Written and/or oral performance
Criteria
Identify knives, small wares, and large equipment using names common in the industry
Explain the various knife cuts
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Describe the role of herbs, spices, and seasonings by themselves and in a combination
Assessment Strategies
Written and/or oral performance
Criteria
Identify common herb, spice, and seasoning varieties
Explain the factors that affect taste and how tastes are perceived
Distinguish herb and spice varieties used in national and international cooking mediums
Describe effective application of fresh vs dry herbs and spices
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Explore the combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking, and serving (mise en place)
Assessment Strategies
Written and/or oral performance
Criteria
Justify the use of effective measurements
Identify necessary ingredients, tools, equipment, and spaces needed to prepare food before cooking begins
Describe efficient placement of ingredients, prepped items, and tools
Describe efficient readiness and timing of ingredients and components required to maximize the recipe's flow
Explain effective strategies for maintaining and sanitizing your work space throughout the preparation process
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Describe the process for cooking techniques used in moist, dry, and combination cooking methods
Assessment Strategies
Written and/or oral performance
Criteria
Include: steam, poach, simmer, boil, deep fry, sauté, pan-fry, grill, roast, poele, stew, braise and broil
Description includes the essential steps for each process
Describe the process for making classical stocks, soups, and mother and compound sauces