On Cooking: A Textbook of Culinary Fundamentals, 4th ...

[Pages:133]Prentice Hall

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition ? 2007, (Labensky/Hause)

CORRELATED TO

Oklahoma Hospitality Skills Standards

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition ? 2007, (Labensky/Hause) Correlated to: Oklahoma Hospitality Skills Standards

OKLAHOMA HOSPITALITY SKILLS STANDARDS

DUTY A: Apply Human Relations Skills

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

appropriate resource(s))

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

A.02 Ensure customer complaints/inquires are resolved

A.03 Maintain appropriate personal habits

The foundation of this objective is found on pages:

SE: Pride, 15; Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30

TR: Multiple Choice (4) 118

A.04 Set personal goal

The foundation of this objective is found on pages:

SE: Knowledge, 14

TR: Learning Activity, 4

DUTY B: Use Communication and Research Skills

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

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

The foundation of this objective is found on pages:

SE: The Dining Room, 12; The Modern Kitchen Brigade, 13

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

The foundation of this objective is found on pages:

SE: executive chef, 12

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

The foundation of this objective is found on pages:

SE: HACCP Systems, 33; Storage and Food Labeling, 36; Figure (4.1) Recipe Costing Form, 72, (4.2) Menu Costing Form 72

TR: Supplementary Materials- Transparency Masters, Figure (3.2) 11, (4.2) 14, (4.13) 14

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

The foundation of this objective is found on pages:

SE: HACCP Systems, 33; Storage and Food Labeling, 36; Recipe Costing Form, 71; Figure (4.1) 72, (4.2) 73, (4.3) 74

TR: Supplementary Materials- Transparency Masters, Figure (4.2) 14, (4.3) 14

B.06 Check and follow work schedules

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

SE: A HACCP System Flowchart, 33; Figure (3.1) 50, (3.2) 51; Recipe Costing Form, 71; Figure (4.1) 72, (4.2) 73, (4.3) 74, (5.4) 99; Table 5.2 Fire Extinguishers-Symbols, 96

B.08 Use proper phone etiquette

SE = Student Edition

1 TR = Teacher's Resource

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition ? 2007, (Labensky/Hause) Correlated to: Oklahoma Hospitality Skills Standards

OKLAHOMA HOSPITALITY SKILLS STANDARDS

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

appropriate resource(s))

DUTY C: Exhibit Personal Social Skills for the Workplace

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

The foundation of this objective can be found on pages:

SE: The Professional Chef, 13-15; Mise en Place, 184; The Prep List, 185; Questions for Discussion, (1, 5) 193

TR: Answers to ; Questions for Discussion, (1, 5) 29; Multiple Choice, (5) 115; True/False (13, 16) 138; Short Answer (25) 139; Essay (30) 139

C.02 Effectively plan and organize job duties and The foundation of this objective can be found on

assignments

pages:

SE: Mise en Place, 184; The Prep List, 185; Questions for Discussion, (1) 193

TR: Answers to ; Questions for Discussion, (1) 29; True/False (13, 16) 138; Short Answer (25) 139; Essay (30) 139

C.03 Maintain healthy and professional appearance

The foundation of this objective is found on pages:

SE: Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30

TR: Multiple Choice (4) 118

C.04 Participate in company training opportunities

C.05 Demonstrate ethical behavior such as integrity and honesty

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

The foundation of this objective is found on pages:

SE: Knowledge, 14; Skill, 14; Taste, 14; Dedication, 15

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

The foundation of this objective is found on pages:

SE: Pride, 15

C.08 Accept constructive criticism and take corrective actions

The foundation of this objective is found on pages:

SE: Dedication, 15

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

The foundation of this objective is found on pages:

SE: Dedication, 15

C.10 Display appropriate sense of humor

C.11 Learn from mistakes

The foundation of this objective is found on pages:

SE: Dedication, 15

SE = Student Edition

2 TR = Teacher's Resource

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition ? 2007, (Labensky/Hause) Correlated to: Oklahoma Hospitality Skills Standards

OKLAHOMA HOSPITALITY SKILLS STANDARDS

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

appropriate resource(s))

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.

The foundation of this objective is found on pages:

SE: Dedication, 15; Sales and Service, 75

D.02 Exhibit respect and courtesy toward individual differences

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

D.04 Orient newly hired personnel

The foundation of this objective is found on pages:

SE: dining room manager, 12; executive chef, 12

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

The foundation of this objective is found on pages:

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

groups, weddings, and reunions

SE: Sales and Service, 75; Consumers Concerns About Food and Nutrition, 55-56; Planning the Buffet, 1312; Keeping Kosher, 1313; Keeping Halal, 1313

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: Late 20th Century, 7-8; New Foods, 10; New Concerns, 10; New Consumers, 10; A Very Big Business Indeed, 10; trans fats, 43; Consumer Concerns About Food and Nutrition, 55-56; Nutrition, Eating Out and the Chef, 56-58; Umami, 121; Meat of the Future: Beefalo, 537; Variations on Vegetarianism, 842-843; Ethics and Animal Rights, 844; Environmental Concerns, 844-845; The Vegetarian Diet, 845847; To Be or Not to Be: Vegetarian, 847; Vegetarian Cuisine: Rebalancing the Center of the Plate, 851-852; Haute Vegetables, 852; Conclusion, 854; Questions for Discussion, (1, 3, 5) 854

TR: Learning Activities, Food Nutrition Trend Report, 10, Wedding Cake Trends, 105; Questions for Discussion, (1,3,5) 77

E.02 Control expenses by following the budget -Explain the nature of overhead/operating costs -Explain the employee role in expense control

The foundation of this objective is found on pages:

SE: Controlling Food Costs, 73-75; Conclusion, 75; Questions for Discussion, (3-5) 75

TR: Answers to Questions for Discussion, (3-5) 13; True/False (14) 125; Short Answer (29) 126

SE = Student Edition

3 TR = Teacher's Resource

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition ? 2007, (Labensky/Hause) Correlated to: Oklahoma Hospitality Skills Standards

OKLAHOMA HOSPITALITY SKILLS STANDARDS

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

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

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

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

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

appropriate resource(s))

The foundation of this objective is found on pages:

SE: Pride, 15; Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30

TR: Multiple Choice (4) 118; Short Answer (25) 120

The foundation of this objective is found on pages:

SE: Steps to Prevent Cross-Contamination, 29; Dish and Equipment Cleanliness, 31, 32; Safety Alert, 32

TR: Learning Activity-Kitchen Inspection, 7; Multiple Choice (9) 119; True/False (17) 119

The foundation of this objective is found on pages:

SE: Dish and Equipment Cleanliness, 31-32; Figure (2.5) 31; Dishwashers, 95

TR: Supplementary Materials: Transparency Masters (2.3) 7; Multiple Choice (3) 118

The foundation of this objective is found on pages:

SE: Dish and Equipment Cleanliness, 31, 32; Dishwashers, 95

TR: Supplementary Materials: Transparency Masters (2.3) 7; Multiple Choice (3) 118

The foundation of this objective is found on pages:

SE: Table 2.1 Characteristics of Bacterial Illnesses, 22; Preventing Bacterial Intoxications and Infections, 22-27; The Temperature Danger Zone, 23; Table 2.2 Recommended Internal Cooking Temperatures, 24; CrossContamination, 28-29; Reducing CrossContamination, 29-30; Steps to Prevent CrossContamination, 29; Procedure for Proper Handwashing, 30; Dish and Equipment Cleanliness, 31-32; Pest Management, 32-33; Safety Alert, 32; HACCP Systems, 33-34; Questions for Discussion, (2-5) 37, (2) 494; Sanitation and Cross-Contamination, 466

SE = Student Edition

4 TR = Teacher's Resource

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition ? 2007, (Labensky/Hause) Correlated to: Oklahoma Hospitality Skills Standards

OKLAHOMA HOSPITALITY SKILLS STANDARDS

F.06 Prevent access of vermin F.07 Properly store food items

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

appropriate resource(s)) TR: Answers to Questions for Discussion, (2-5) 6, (2) 43;; Learning Activities, 7; Supplementary Materials-Transparency Masters, (2.2-2.4) 7; Multiple Choice (2-7) 118, (8-10) 119; True/False (11-20) 119; Short Answer (2124) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7

The foundation of this objective is found on pages:

SE: Pest Management, 32-33; Questions for Discussion, (4) 37

TR: Answers to Questions for Discussion, (4) 6; Multiple Choice (9) 119

The foundation of this objective is found on pages:

SE: Storing, 74; Storage Containers, 90-91; Storing Herbs and Spices, 137; Dairy-Storage, 168, 169; Store the Stock Properly, 222; Temperatures, 297; Storing Meats, 324; Questions for Discussion, (4) 347; Storing Poultry, 465-466; Questions for Discussion, (2) 494; Storing Game, 541; Storing Fish and Shellfish, 576; Eggs-Storage, 659; Sanitation, 660; Vegetables-Storing, 725; Purchasing and Storing Preserved Vegetables, 725-726; Questions for Discussion, (2, 3) 744;

Potatoes-Storing, 777; Grains-Storing, 789; Purchasing and Storing Pasta Products, 796; Salad Greens-Storing, 874; Canned Fruits, 939; Frozen Fruits, 940; Dried Fruits, 941; Questions for Discussion, (2) 948; Flour-Purchasing and Storing, 1068; Storing Chocolate, 1080; Chemical Leavening Agents-Purchasing and Storing, 1091; Storing Cookies, 1176; Storing Cakes, 1241

TR: Answers to Questions for Discussion, (4) 43, (2) 56, (2, 3) 69, (2) 83; True/False, (26) 134, (16, 25) 136, (19) 149, (23) 160, (18) 168, (22) 171, (12) 174, (24) 179, (20) 182; Short Answer, (27) 147, (37) 166, (22) 168;

Essay, (30) 175; Multiple Choice, (1) 181;

Answers to True/False, (26) 221, (16, 25) 222, (19) 229, (23) 234, (18) 238, (22) 239, (12) 240, (24) 242, (20) 243; Answers to Short Answer, (27) 228, (37) 236, (22) 238; Answers to Essay, (28) 240; Answers to Multiple Choice, (1) 242

SE = Student Edition

5 TR = Teacher's Resource

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition ? 2007, (Labensky/Hause) Correlated to: Oklahoma Hospitality Skills Standards

OKLAHOMA HOSPITALITY SKILLS STANDARDS

F.08 Report indications of insects and pests

F.09 Clean up spills and/or broken dishes

F.10 Follow established procedures to dispose of garbage and trash -Recycle -Operate necessary disposal equipment F.11 Clean and sanitize garbage containers F.12 Inspect work area

F.13 Correct/report unsanitary work area conditions

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

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)

G.03 Practice proper lifting and carrying procedures

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

appropriate resource(s)) The foundation of this objective is found on pages: SE: Pest Management, 32-33; Questions for Discussion, (4) 37 TR: Answers to Questions for Discussion, (4) 6; Multiple Choice (9) 119 The foundation of this objective is found on pages: SE: Personal Safety, 36 The foundation of this objective is found on pages: SE: Pest Management, 32

The foundation of this objective is found on pages: SE: Dish and Equipment Cleanliness, 32 The foundation of this objective is found on pages: SE: Dish and Equipment Cleanliness, 32

SE: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89; Using Your Knife Safely, 104; Controlling Your Knife, 106

TR: Essay, (29) 129 The foundation of this objective is found on pages: SE: Fire Safety, 36; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100

TR: Answers to Questions for Discussion, (5) 16; Multiple Choice (6) 127 The foundation of this objective is found on pages: SE: Personal Safety, 36

SE = Student Edition

6 TR = Teacher's Resource

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition ? 2007, (Labensky/Hause) Correlated to: Oklahoma Hospitality Skills Standards

OKLAHOMA HOSPITALITY SKILLS STANDARDS

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

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

appropriate resource(s)) The foundation of this objective is found on pages:

-cuts

SE: First Aid, 37; First-Aid Kits, 98

-burns

-choking

-CPR

G.05 Understand and identify emergency procedures

The foundation of this objective is found on pages:

-exiting/traffic flow

SE: Fire Safety, 36; Ventilation Systems, 96;

-electrical, gas, water, and sprinkler systems

-Material Safety Data Sheets (MSDS)

-blood-borne pathogens

G.06 Utilize personal protective equipment

The foundation of this objective is found on pages:

SE: Protective Gear, 96

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

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

The foundation of this objective is found on pages:

SE: New Foods, 10; New Concerns, 10; New Consumers, 10-11; Table 3.3 VitaminsTechniques for Nutrient Retention, 45; Eating for Health, 48-52; Ingredient Substitutes and Alternatives, 52-55; Consumer Concerns About Food and Nutrition, 55-56; Eating Out and the Chef, 56-58; Questions for Discussion, (3, 5-8) 58; The Menu, 62-64; The Tasting Menu, 63; Calculating Unit Costs and Recipe Costs, 70-73; Figure (4.1) 72, (4.2) 73; Controlling Food Costs, 73-75; Questions for Discussion, (1-5) 75; The Vegetarian Diet, 845-847; Vegetarian Cuisine: Rebalancing the Center of the Plate, 851-852; Vegetarian Recipe Options, 852-853; Table 24.2 Vegetarian Ingredient Substitutes, 853; Questions for Discussion, (2, 4, 5) 854; Fresh Produce Availability Chart, 1334-1336

TR: Answers to Questions for Discussion, (3, 58) 9, (1-5) 13, (2, 4, 5) 77; Learning ActivityMenu Design (I, II) 14, Vegetarian Entr?e, 78; Multiple Choice (6) 121; Essay (28) 123; True/False (9, 10) 176; Short Answer (15) 177

SE = Student Edition

7 TR = Teacher's Resource

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