On Cooking: A Textbook of Culinary Fundamentals,assets.pearsonschool.com/correlations/ADOPT_IN_On...Stores, cooks, and holds different types of food using correct food safety procedures.
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Correlated to: Indiana Academic Resources, Family & Consumer Sciences,
Course: Food Industry Occupations (High School, Grades 9-12)
SE - Student Edition IM - Instructors Manual SG – Study Guide TECH – Technology 1
INDIANA ACADEMIC RESOURCES, FAMILY AND CONSUMER SCIENCES, COURSE: FOOD
INDUSTRY OCCUPATIONS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite appropriate resource(s))
1. Reacts to and solves guest problems effectively.
The foundation of this objective can be found on pages: SE: Sales and Service, 66
2. Makes suggestions to solve operational problems (such as choosing between conflicting priorities,
3. Monitors and manages own work time to achieve desired performance.
The foundation of this objective can be found on pages: SE: Mise en Place, 164; Questions for Discussion
4, 172 IM: Questions for Discussion 4, 41 SG: Short Answer 4, 58, Multiple Choice 4, 59;
True/False, 3, 61
4. Performs tasks in order of priority. When unsure of the order of priority, asks an appropriate supervisor or coworker.
5. Gives customers correct change.
The foundation of this objective can be found on pages: SE: Sales and Service, 66
6. Communicates thoughts, ideas and information well between the front of the house and back of the house to ensure fast and high-quality guest service.
7. Works to resolve guests’ complaints effectively.
8. Accommodates guests who have special requests or needs.
The foundation of this objective can be found on pages: SE: Ingredient Substitutions and Alternatives, 46;
Consumer Concerns About Food and Nutrition, 49-50; Nutrition Eating Out and the Chef, 50-51; Egg Substitutes, 590; Keeping Kosher, 1139; Keeping Halal, 1139
SG: The Chef’s Role in Nutrition, 15
9. Lifts and handles utensils, cooking pots, and other hot items to prevent burns and scalds to self and others.
The foundation of this objective can be found on pages: SE: The Safe Worker, 31; Safety Alert, 932
Indiana Academic Resources, Family & Consumer Sciences, Course: Food Industry Occupations, High School, (Grades 9-12)
SE - Student Edition IM - Instructors Manual SG – Study Guide TECH – Technology 3
INDIANA ACADEMIC RESOURCES, FAMILY AND CONSUMER SCIENCES, COURSE: FOOD
INDUSTRY OCCUPATIONS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite appropriate resource(s))
(CONTINUED) 14. Stores, cooks, and holds different types of
food using correct food safety procedures.
(CONTINUED) SE: Mise en Place, 165; Selecting Tools and
Equipment, 165; Marinades, 169; Rubs and Pastes, 169; Making an Ice Bath, 172; Principles of Stock Making, 199; Temperatures and Sanitation Concerns, 219; Preparing Soups in Advance, 264; Purchasing and Storing Meats, 290; Storing Poultry, 414-415; Determining Doneness, 420, 424, 431; Procedure for Stuffing Poultry, 425; Storing Game, 481; Storing Fish and Shellfish, 514-515; Sanitation, 589-590; Tofu, 635; Irradiated Vegetables, 642; Irradiated Fruits, 808; Sandwich Mise en Place, 835; Purchasing and Storing Caviar, 897; Whole Wheat Flour, 929; Purchasing and Storing, 929, 949; Presenting and Maintaining the Buffet, 1151-1153
TECH: Transparency 2.1-The Temperature Danger Zone, Transparency 2.1-A HACCP System Flowchart
IM: Questions for Discussion, 1-5, 7, Questions for Discussion 7, 51, Questions for Discussion 4, 62, Questions for Discussion 2, 83, Questions for Discussion- 1, 92, Questions for Discussion 4, 126, Questions for Discussion 1, 165, Questions for Discussion 2, 4, 173-174; Multiple Choice 1, 3-10, 8-9; True/False 11-14, 16, 9-10; Fill in the Blank, 22-25, 10, Fill in the Blanks 11, 53
Indiana Academic Resources, Family & Consumer Sciences, Course: Food Industry Occupations, High School, (Grades 9-12)
SE - Student Edition IM - Instructors Manual SG – Study Guide TECH – Technology 4
INDIANA ACADEMIC RESOURCES, FAMILY AND CONSUMER SCIENCES, COURSE: FOOD
INDUSTRY OCCUPATIONS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite appropriate resource(s))
15. Demonstrates steps for avoiding contamination and cross-contamination of foods, including frequent and thorough hand washing.
The foundation of this objective can be found on pages: SE: Cross-Contamination, 25-31; Proper Hand-
Washing Procedure, 25; Safety Alert, 27, 89, 145, 219, 260, 291, 597, 690, 697, 751, 755, 831, 857, 1091, 1105, 1151; Safety Alert, 27, 89, 145, 219, 260, 291, 597, 690, 697, 751, 755, 831, 857, 1091, 1105, 1151; Questions for Discussion 1-5, 32, Questions for Discussion 7, 230, Questions for Discussion 2, 441, Questions for Discussion 4, 836, Questions for Discussion 1, 1110, Questions for Discussion 2, 4, 1154; Storing, 65; Standards for Tools and Equipment, 70; How to Calibrate a Stem-Type Thermometer, 76; Storage Containers, 83; The Professional Kitchen, 89; Fats for Deep Frying, 131; Storage, 146, 147, 149, 159, 589, 642, 689, 700, 708, 751; Mise en Place, 165; Selecting Tools and Equipment, 165; Marinades, 169; Rubs and Pastes, 169; Making an Ice Bath, 172; Principles of Stock Making, 199; Temperatures and Sanitation Concerns, 219; Preparing Soups in Advance, 264; Purchasing and Storing Meats, 290; Storing Poultry, 414-415; Determining Doneness, 420, 424, 431; Procedure for Stuffing Poultry, 425; Storing Game, 481; Storing Fish and Shellfish, 514-515; Sanitation, 589-590; Tofu, 635; Irradiated Vegetables, 642; Irradiated Fruits, 808; Sandwich Mise en Place, 835; Purchasing and Storing Caviar, 897; Whole Wheat Flour, 929; Purchasing and Storing, 929, 949; Presenting and Maintaining the Buffet, 1151-1153
TECH: Transparency 2.1-The Temperature Danger Zone, Transparency 2.1-A HACCP System Flowchart
IM: Questions for Discussion, 1-5, 7, Questions for Discussion 7, 51, Questions for Discussion 4, 62, Questions for Discussion 2, 83, Questions for Discussion- 1, 92, Questions for Discussion 4, 126, Questions for Discussion 1, 165, Questions for Discussion 2, 4, 173-174; Multiple Choice 1, 3-10, 8-9; True/False 11-14, 16, 9-10; Fill in the Blank, 22-25, 10, Fill in the Blanks 11, 53
Indiana Academic Resources, Family & Consumer Sciences, Course: Food Industry Occupations, High School, (Grades 9-12)
SE - Student Edition IM - Instructors Manual SG – Study Guide TECH – Technology 7
INDIANA ACADEMIC RESOURCES, FAMILY AND CONSUMER SCIENCES, COURSE: FOOD
INDUSTRY OCCUPATIONS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite appropriate resource(s))
Successful Customer Relations Speaks clearly and courteously on the telephone to customers, coworkers, supervisors, and professionals. Kitchen Basics Reads instructions, recipes, menus, and policies quickly and with comprehension.
The foundation of this objective can be found on pages: To give students practice in recipe-reading/comprehension, recipes are found throughout and at the end of most chapters. Sample menus, 1141, 1142, 1144, 1146 SE: Menu Language, 56; Table 4.1 Common
SG: Students use of the Study Guide reinforces their comprehension of text.
Weighs and measures food and other resources accurately.
The foundation of this objective can be found on pages: SE: Measuring and Portioning Devices, 74-76;
How to Calibrate a Stem-Type Thermometer, 76; Measuring Ingredients, 165-166; Formulas, 927; Measuring Ingredients, 941; Scaling the Ingredients, 968-969
IM: Multiple Choice 4, 18, Fill in the Blanks, 19; True/False 15, 19; Reading Problems 23, 19; Multiple Choice 3, 23, Multiple Choice 6, 42
TECH: Transparency 31.1-Stages of Yeast Bread Production; ACF-Principles and Processes of Cooking, Series II-Basic Bread, Shallow Frying and Sweating, Tape 2.2- Deep Fat Frying
Year 1, Chapter 11: Fruits and Vegetables Demonstrates preparing and storing raw and cooked vegetables.
The foundation of this objective can be found on pages: SE: Cutting with Your Knife, 99-108; Questions
for Discussion 3, 6-7, 108, Questions for Discussion 3-7, 659-660, 1-3, 713; Cooking Methods, 180-193; Table 10.2-Moist-Heat Cooking Methods, 190; Eggplant: To Salt or Not to Salt? 620; Procedure for Cutting Broccoli Spears, 617; Avocados, 619; Procedure for Cutting and Pitting Avocados, 620; Eggplant, 620; Procedure for Roasting Peppers, 623; Procedure for Tomato Concassée, 624-625; Spinach, 627; Safety Alert, 628, 690; Mushrooms and Truffles, 629; Procedure for Fluting Mushrooms, 629; Onions, 630; Garlic, 630; Procedure for Cleaning Leeks, 630-631; Shallots, 631; Procedure for Cutting Kernels Off Ears of Corn, 632; Dried Beans, 632-633; Okra, 634; Roots and Tubers, 634; Tofu, 635; Celery Root, 635 Procedure for Preparing Fresh Artichokes, 637; Asparagus, 638; Baby Vegetables, 639; Storing 642; Purchasing and Storing Preserved Vegetables, 642-644 Applying Various Cooking Methods, 644-659; Table 22.1-Acid Alkali Reactions, 645
Year 2, Chapter 2: Potatoes and Grains Demonstrates preparing and storing rice, pasta, and other cooked grains.
The foundation of this objective can be found on pages: SE: Safety Alert, 697; Table 23.2-Guidelines for
Cooking Rice, 698; Purchasing and Storing Grains, 700; Applying Various Cooking Methods, 700-704; Purchasing and Storing Pasta Products, 708; Preparing Fresh Pasta, 708-710; Cooking Method, 711-712; Questions for Discussion-5, 7, 8, 713; Additional Recipes, 714, 723-742; Bibliography-Grains and Pasta, 1165
IM: Questions for Discussion- 5, 7, 8, 110-111; Problem-Based Learning Experience, 112; Test Bank Questions-Multiple Choice 5, 6, 10, 113; Fill in the Blanks, 15, 16, 18, 113-114
Year 2, Chapter 4: The Art of Service Arranges a dining area for a specified type of service (table service, buffet, banquet, cafeteria, etc.) and for specified seating requirements.
The foundation of this objective can be found on pages: SE: Designing the Buffet, 1140-1143; Table 36.1
Standard Buffet Tables, 1140; Figure 36.1–A Single-Sided Buffet to Feed 50 People, 1141; Figure 36.2- A Double-Sided Buffet to Feed 100 People,1142-1143; Figure 36.3- A Single-Sided Buffet Table Divided into Two Zones to Feed 150 People, 1144; Figure 36.4-A Four Station Buffet (Including Two Staffed by Chefs) to Feed 200 People, 1147; Arranging Foods and Other Items on the Buffet Table, 1148-1150; Questions for Discussion- 6, 1154
Indiana Academic Resources, Family & Consumer Sciences, Course: Food Industry Occupations, High School, (Grades 9-12)
SE - Student Edition IM - Instructors Manual SG – Study Guide TECH – Technology 16
INDIANA ACADEMIC RESOURCES, FAMILY AND CONSUMER SCIENCES, COURSE: FOOD
INDUSTRY OCCUPATIONS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite appropriate resource(s))
Sets a table with linen, flatware, glassware, and condiments in accordance with several types of service. Presents all menu items correctly plated and garnished
The foundation of this objective can be found on pages: SE: The Dining Room, 10; Service/Presentation,
1126; Questions for Discussion 1, 1135 IM: Questions for Discussion 1, 169
Greets and seats guests properly.
The foundation of this objective can be found on pages: SE: The Dining Room, 10
Takes guests’ orders accurately.
The foundation of this objective can be found on pages: SE: The Dining Room, 10
Recommends items to guests.
The foundation of this objective can be found on pages: SE: The Dining Room, 10
Serves a guest meal efficiently, including serving and removing food and beverage items.
The foundation of this objective can be found on pages: SE: The Dining Room, 10; Serving Foods, 1153 SG: Fill in the Blank 5-7, 2
Processes and presents a guest sales check properly
The foundation of this objective can be found on pages: SE: The Dining Room, 10
Clears guests’ tables properly.
The foundation of this objective can be found on pages: SE: Back Waiters, 10; Serving Foods, 1153
Year 2, Chapter 5: Desserts and Baked Goods Demonstrates preparing and storing cakes.
The foundation of this objective can be found on pages: SE: Measuring Ingredients, 941; Table 33.1-
Cakes, 1050; Cakes, 1050-1056; Preparing, Baking and Cooling, 1056-1060; Table 33.2-Pan Preparations, 1057; Table 33.3 Cake Pan Sizes, 1058; Table 33.4-Troubleshooting Chart for Cakes, 1061; Frosting, 1061-1067; Table 33.6-Troubleshooting Chart for Frostings, 1068; Assembling and Decorating Cakes, 1068-1074; Questions for Discussion- 4, 5; Additional Cake and Frosting Formulas, 1075-1087
IM: Questions for Discussion- 4, 5, 161; Problem-Based Learning Experience-1, 161; Multiple Choice, 162; Fill in the Blank, 162; True/False, 162-163
SG: Basic Cake Mixes, 209-210; Short Answer-Frostings, 211-212; Fill in the Blank, 2, 3, 212; Chapter Review, 212-213
Indiana Academic Resources, Family & Consumer Sciences, Course: Food Industry Occupations, High School, (Grades 9-12)
SE - Student Edition IM - Instructors Manual SG – Study Guide TECH – Technology 23
INDIANA ACADEMIC RESOURCES, FAMILY AND CONSUMER SCIENCES, COURSE: FOOD
INDUSTRY OCCUPATIONS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite appropriate resource(s))
Year 2, Chapter 9: Standard Accounting Practices Demonstrates knowledge of how T accounts and a trial balance help managers keep financial records. Demonstrates knowledge of the information contained on an income statement. Demonstrates knowledge of the information contained on a balance sheet. Year 2, Chapter 10: Stocks, Soups, and Sauces Demonstrates preparing and storing brown, white, or preprepared stock.
The foundation of this objective can be found on pages: SE: Figure 11.1, 198; Stocks, 197-206; Table
11.1-Troubleshooting Chart for Stocks, 206; Questions for Discussion, 1-4, 11, 229-230
IM: Questions for Discussion- 1-4, 11, 50-51; Multiple Choice 1-3, 52; Fill in the Blanks 8-12, 53; True/False 19-20, 53;
SG: Stock Making Review, 70-71; Short Answer 1, 74; Chapter Review 10, 14-15, 76-77
TECH: Video-Series II-Stocks
Demonstrates preparing and storing soups.
The foundation of this objective can be found on pages: SE: Clear Soups, 249-250; Broth-Based Soups,
Indiana Academic Resources, Family & Consumer Sciences, Course: Food Industry Occupations, High School, (Grades 9-12)
SE - Student Edition IM - Instructors Manual SG – Study Guide TECH – Technology 24
INDIANA ACADEMIC RESOURCES, FAMILY AND CONSUMER SCIENCES, COURSE: FOOD
INDUSTRY OCCUPATIONS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite appropriate resource(s))
Demonstrates preparing and storing sauces. The foundation of this objective can be found on pages: SE: Sauces, 207-227, 229; Table 11.2-Proportions
of Roux to Liquid, 210; Table 11.3-Sauce Families, 211; Table 11.4-Velouté Sauces; Safety Alert, 219; Questions for Discussion-5-10, 230; Additional Sauce Recipes, 231-244; Procedure for Preparing a Sauce in the Sauté Pan, 299
IM: Questions for Discussion, 5-10, 50-51; Problem-Based Learning Experience, 52; Multiple Choice 4-7, 52-53; Fill in the Blanks, 13-17, 53; True/False 18, 21-30
SG: Mother Sauce Review, 72; Small Sauces, 1-35, 72-73; Short Answer 2-4, 74-75; Matching, 75; Chapter Review 1-9, 76
TECH: Transparency-Sauce Families, 11.1
Year 2, Chapter 12: Communicating with Customers Writes a simple business letter with assistance to a customer or professional using appropriate language style and format. Demonstrates knowledge of menu items and is able to describe them to guests
The foundation of this objective can be found on pages: SE: The Dining Room, 10; Sales and Service, 66
Is able to answer guests’ questions about menu items.
The foundation of this objective can be found on pages: SE: The Dining Room, 10; Sales and Service, 66