Prentice HallOn Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
C O R R E L A T E D T O
Oklahoma Hospitality Skills Standards
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
1 SE = Student Edition TR = Teacher’s Resource
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
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
2 SE = Student Edition TR = Teacher’s Resource
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 assignments
The foundation of this objective can be found on 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
3 SE = Student Edition TR = Teacher’s Resource
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
each type including: individuals, groups, associations, corporations, leisure tour
groups, weddings, and reunions
The foundation of this objective is found on pages:
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, 845-847; 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
4 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) 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
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
F.02 Clean and sanitize all food contact surfaces following established procedures
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
F.03 Clean and sanitize kitchenware and utensils properly using a three (3) compartment sink and cleaning/sanitizing compounds or commercial dishwasher
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
F.04 Clean and sanitize dishes, silver, and crystal
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
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
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; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
5 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
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 (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
F.06 Prevent access of vermin
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
F.07 Properly store food items
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
6 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.08 Report indications of insects and pests 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
F.09 Clean up spills and/or broken dishes The foundation of this objective is found on pages:
SE: Personal Safety, 36
F.10 Follow established procedures to dispose of garbage and trash
-Recycle
-Operate necessary disposal equipment
The foundation of this objective is found on pages:
SE: Pest Management, 32
F.11 Clean and sanitize garbage containers
F.12 Inspect work area The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
F.13 Correct/report unsanitary work area conditions
The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
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: 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
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)
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
G.03 Practice proper lifting and carrying procedures
The foundation of this objective is found on pages:
SE: Personal Safety, 36
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
7 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) G.04 Understand and follow established basic first aid techniques and procedures for:
-cuts
-burns
-choking
-CPR
The foundation of this objective is found on pages:
SE: First Aid, 37; First-Aid Kits, 98
G.05 Understand and identify emergency procedures
-exiting/traffic flow
-electrical, gas, water, and sprinkler systems
-Material Safety Data Sheets (MSDS)
-blood-borne pathogens
The foundation of this objective is found on pages:
SE: Fire Safety, 36; Ventilation Systems, 96;
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 Vitamins-Techniques 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, 5-8) 9, (1-5) 13, (2, 4, 5) 77; Learning Activity-Menu Design (I, II) 14, Vegetarian Entrée, 78; Multiple Choice (6) 121; Essay (28) 123; True/False (9, 10) 176; Short Answer (15) 177
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
8 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.02 Order food items and kitchen supplies from approved vendors
The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74; Figure (4.3) 74; Purchasing Meats, 323-324; Purchasing Game, 541; Purchasing and Storing Fish and Shellfish, 574-575; Purchasing, 724-725; Mealy Versus Waxy, 776; Purchasing, 776; Table 23.1 Comparison of Mealy and Waxy Potatoes, 776; Purchasing, 788-789; Purchasing and Storing Pasta Products, 796; Purchasing, 874; Purchasing Fresh Fruits, 937, 938; Canned Fruits, 939; Flour-Purchasing and Storing, 1068; Chemical Leavening Agents-Purchasing and Storing, 1091; Fresh Produce Availability Chart, 1334-1336
TR: Learning Activity-Getting Game, 60, Artisan Cheese, 27, New Vegetables, 71; Multiple Choice (2) 148, (2) 173; True/False (14) 163; Short Answer (40) 166
I.03 Requisition supplies The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 75; Figure 4.3 Specification Form
I.04 Receive and inspect food items and kitchen supplies using invoices, purchase orders, etc.
The foundation of this objective is found on pages:
SE: Receiving, 74; Determining Freshness, 574; Questions for Discussion, (1) 601
TR: Answers to Questions for Discussion, (1) 62; Learning Activity-Is It Fresh, 64
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
9 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.05 Store perishable and non-perishable supplies
The foundation of this objective is found on pages:
SE: Food Service Chemicals, 28; Storing, 74; Storage Containers, 90-91; Safety Alert, 96; 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, 20) 149, (23) 160, (18) 168, (22) 171, (12) 174, (24) 179, (20) 182, (24) 180; Short Answer, (27) 147, (37) 166, (22) 168, (22 ) 174; Essay, (30) 175; Multiple Choice, (1) 181
I.06 Implement employee rules and regulations
I.07 Plan production schedules
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
10 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.08 Use equipment and tools properly The foundation of this objective is found on
pages:
SE: Paring Knife, 81; Oyster and Clam Knives, 82; Volume Measures, 83; Ladles, 83; Portion Scoops, 83; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Strainers and Sieves, 87; Woks, 87; Hotel Pans, 87; Chinois and China Cap, 88; Skimmer and Sider, 88; Cheesecloth, 88; Food Mill, 88; Flour Sifter, 88; Processing Equipment, 89; Slicer, 89; Immersion Blender, 90; Mixer, 90; Griddles, 91; Convection oven, 92; Wood-Burning Ovens, 92; Broilers and Grills 93; Tilting Skillets, 93; Steam Kettles, 93; Steamers, 94; Buffet Equipment, 95; Safety Equipment, 95-96; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106;
Questions for Discussion, (1) 117
TR: Answers to Questions for Discussion, (5) 16; Answers to Questions for Discussion, (1) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (4, 6, 7) 127, (8) 128, (1-4) 130; True/False (17-20, 24) 128, (25) 129, (16-18, 20) 131; Essay, (27, 29) 129, (27, 30) 131; Short Answer (21, 23, 25) 131
I.09 Follow guest and company security policies
I.10 Answer questions associated with food preparation and ingredients
The foundation of this objective is found on pages:
SE: Sales and Service, 75
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
The foundation of this objective is found on pages:
SE: Recipes, xv-xxv; Standardized Recipes, 65; Measurements and Conversions, 65-68; Table 4.1 Common Abbreviations, 66; Table 4.2 Common Equivalents, 67; Recipe Conversions, 68-70
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
11 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Supplementary Materials-Transparency
(4.1) 14; Multiple Choice (9) 125; True/False (12) 125; Matching, (16-22) 125; Supplementary Materials - Transparency Masters, (4.1) 14
J.02 Use hand tools
-Identify
-Maintain
The foundation of this objective is found on pages:
SE: Standards for Tools and Equipment, 78-79; Figure (5.1)78; Hand Tools, 79-88; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Silicon Bakeware, 85; Questions for Discussion, (1, 2) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106; Parisiennes, 116; Using a Mandoline, 116-117; Questions for Discussion, (1, 2, 7) 117
TR: Answers to Questions for Discussion, (1, 2) 16; Answers to Questions for Discussion, (1, 2, 7) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (1) 127, (1-4) 130; Matching (11-15) 128; True/False (18-20) 128, (16-18, 20) 131; Short Answer (21, 23, 25, 26) 131; Essay, (27, 29) 129, (27, 30) 131
J.03 Sharpen knives and other blades using available sharpening equipment to ensure sharp cutting edges
SE: Sharpening Stone, 82; Steel, 82; Knife Sharpening, 105; Questions for Discussion, (1, 2) 117
TR: Answers to Questions for Discussion, (1, 2) 20; Learning Activity-Knife Sharpening 21; Multiple Choice (1, 3) 130; True/False (20) 131; Short Answer (21) 131
J.04 Perform basic cutting operations using basic knives and cutting board to cut food items for preparation
SE: Using Your Knife Safely, 104; Gripping Your Knife, 105; Controlling Your Knife, 106; Cutting with Your Knife, 107-115; Questions for Discussion, (3-6) 117
TR: Answers to Questions for Discussion, (3-6) 20; Multiple Choice (2, 4, 5) 130; Matching (7-14) 130-131; True/False (15, 19) 131; Short Answer (22, 24) 131; Essay (28, 29) 131
J.05 Use large equipment
-Identify
-Maintain
The foundation of this objective is found on pages:
SE: Processing Equipment, 89-90; Heavy Equipment, 91-95; Induction-A New Heat Wave, 92; Ventilation System, 96; Questions for Discussion, (4, 7, 8) 100
TR: Answers to Questions for Discussion, (4) 16, 8) 17; Learning Activity-Equipment Order, 17; Multiple Choice (3-5) 127, (8, 9) 128; True/False (16, 17, 22) 128; Essay, (28, 29) 129
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
12 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.06 Properly measure/weigh ingredients
The foundation of this objective is found on pages:
SE: Measuring and Portioning Devices, 82-83; Measurements and Conversions, 65-68; Table 5.1 Portion Scoop Capacities, 83; Measuring Ingredients, 185-186; Scoop Sizes, 1332; Ladle Sizes, 1332
TR: Multiple Choice (8, 9) 125; True/False (13) 125; Matching (16-22) 125; Essay (30) 126
J.07 Convert recipes using a standardized recipe and the number of servings needed to meet production requirements
The foundation of this objective is found on pages:
SE: Table 4.1 Common Abbreviations, 66; Measurement Systems, 66-68; Common Equivalents, 67; Recipe Conversions, 68-70; Questions for Discussion, (2) 75; Measurement and Conversion Charts, 1331; Rounded Measures for Quick Reference, 1331
TR: Answers to Questions for Discussion, (2) 13; Learning Activity-Recipe Conversion, 14; Multiple Choice (9) 125; Short Answer (26,30) 126; Essay (30) 126
J.08 Portion, weigh, or measure foods using scales, measures, ladles, scoops, and other portion control devices to control amounts of food portions
The foundation of this objective is found on pages:
SE: Kitchen Procedures: Establishing Standard Portions, 74-75; Measuring and Portioning Devices, 82-83; Table 5.1 Portion Scoop Capacities, 83; Parisiennes, 116; Measuring Ingredients, 185; Portioning Foods, 1324-1325; Scoop Sizes, 1332; Ladle Sizes, 1332
TR: Short Answer (26) 131, (29) 126
J.09 Scrape, sweep, and mop floors The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31, 32
J.10 Maintain organization of dishroom area
J.11 Operate mechanical dishwashing machine The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31
J.12 Use chemicals required for the dishwashing process
The foundation of this objective is found on pages:
SE: Food Service Chemicals, 28; Dish and Equipment Cleanliness, 31
J.14 Transfer supplies and equipment between storage and work areas
The foundation of this objective is found on pages:
SE: Mise en Place, 184; The Prep List, 185
J.16 Set up and preheat heating units The foundation of this objective is found on pages:
SE: Selecting Tools and Equipment, 185
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
13 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.17 Set up and start all refrigeration units and ice bain marie
The foundation of this objective is found on pages:
SE: Making an Ice Bath, 192
TR: Essay (29) 139
J.18 Assemble all eating and serving equipment The foundation of this objective is found on pages:
SE: Buffet Equipment, 95; Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324
TR: Multiple Choice (9) 212; Short Answer (19) 212
J.19 Assemble counter tools
J.20 Arrange foods on steam table
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
J.24 Maintain appropriate serving temperatures
The foundation of this objective is found on pages:
SE: Food, 23; Temperature, 23-25; The Temperature Danger Zone, 23; Figure (2.3) 25; Thermometers, 84; Safety Alert, 244, 292, 668, 777, 962, 1032; Soup Service, 296-297; Questions for Discussion, (5) 297; Presenting Hot Foods, 1325; Presenting Cold Foods, 1327
TR: Answers to Questions for Discussion, (5) 40; Multiple Choice (5) 145; True/False (18) 146; Short Answer (27) 147; Supplementary Materials- Transparency Masters, (2.2) 7
J.25 Season cookware The foundation of this objective is found on pages:
SE: Cast Iron, 85
J.38 Stir soups and sauces The foundation of this objective is found on pages:
SE: Incorporating Roux into a Liquid, 232; Incorporating Cornstarch, 233; Procedure for Using Beurre Manie, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Monter au Beurre, 235; Recipe (11.7-3) 237, (11.8-2) 238, (11.9-2, 3) 239; (11-10-2) 240, (11.11-3) 241, (11.14-3, 4,5, 6) 245, (11.16-2) 248, (12.3-4) 284; Hollandaise, 245; Procedure for Preparing Beurre Blanc (3) 247; Procedure for Preparing a Vegetable Juice Sauce, (6) 253; To prevent curdling (1) 286
TR: True/False (14) 143; Short Answer (29) 144; Multiple Choice (10) 146
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
14 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.39 Strain soups and sauces The foundation of this objective is found on
pages:
SE: Straining, 235; Recipe (11.7-5) 237, (11.8-4) 238, (11.9-6) 239, (11-10-4) 240, (11.11-6) 241, (11.12-3) 241, (11.14-2, 7) 245, (11.16-3) 248, (12.1-4) 280, (12.3-7) 284; Procedure for Preparing Beurre Blanc (4) 247; Procedure for Preparing Pan Gravy (9) 249; Procedure for Preparing Coulis, (4) 250; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing broths (5) 279; Procedure for Preparing Consommes, (6) 283; Correcting a Poorly Clarified Consomme, (4) 285; Procedure for Preparing cream Soups, (6) 286; Procedure for Preparing Bisques, (6, 7) 290
TR: Essay, (28) 147
J.40 Clean fresh fruits/vegetables The foundation of this objective is found on pages:
SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Preparing salad Greens, 874; Washing, 876; Procedure for Washing Salad Greens, 877; Questions for Discussion, (2) 888; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957
TR: Answers to Questions for Discussion, (2) 80
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
15 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.42 Cut, peel, and seed vegetables, and fruits The foundation of this objective is found on
pages:
SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Questions for Discussion, (4) 744; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957
TR: Answers to Questions for Discussion, (4) 69-70
J.43 Transport, store and distribute food items, supplies, utensils, and portable equipment to and from production areas and storage
The foundation of this objective is found on pages:
SE: Mise en Place, 184; The Prep List, 185
DUTY K: Perform Salad and Pantry Functions
K.16 Garnish foods for attractive presentation
The foundation of this objective is found on pages:
SE: Recipe (11.21-2) 258, (25.4-6) 884, (25.8-3) 889, (36.1) 1305; Garnishing Soups, 295-296; Salad Garnishes, 883; Composed Salad-Garnish, 884; Procedure for Fanning Strawberries, 920; Presenting and Garnishing Sandwiches, 967; Garnishing Sliced Terrines and Pates, 997; Garnishing Plates with Herbs and Greens, 1304; Garnishing Plates with Hippen Masse, 1305
TR: True/False (13) 146, (11, 14) 210; Short Answer (26) 147(16, 17) 210; Essay, (29) 147; Multiple Choice (3, 4, 7) 209
DUTY M: Perform Bakery/Pastry Functions
M.01 Prepare dessert cart/table for service
M.02 Prepare baked fruits The foundation of this objective is found on pages:
SE: Table 26.1 Apple Varieties-Granny Smith, Pippin, Rome (Use) 929; Table 26.2 Pear Varieties-Bosc (Use) 931; Procedure for Baking Fruits, 942-943; Questions for Discussion, (4) 948; Recipe (26.13) 952, ((26.14) 953
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
16 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Answers to Questions for Discussion, (4) 83;
True/False (21) 182
M.03 Prepare cobbler(s) The foundation of this objective is found on pages:
SE: cobbler, 942; Recipe (33.19) 1185
M.04 Prepare puddings or custards The foundation of this objective is found on pages:
SE: Custards, 1258-1264; Safety Alert-Eggs, 1259; Bavarian Cream, 1268-1269; Questions for Discussion, (1, 3) 1279; Additional Custard, Cream, Frozen Dessert Sauce Formulas-Recipe (35.17) 1281, (35.21) 1283, (35.28) 1288, (35.32) 1290
TR: Answers to Questions for Discussion, (1, 3) 107; Multiple Choice (3, 5, 6) 206, (8) 207; Matching, (13, 15, 16, 18, 19) 207; True/False (21, 24, 28) 208; Short Answer (29, 30) 208
M.05 Prepare mousse The foundation of this objective is found on pages:
SE: Mousse, 1270-1271; Recipe (35.10) 1271
TR: Multiple Choice (1, 4) 206
M.06 Prepare bombe The foundation of this objective is found on pages:
SE: Glossary- Bombe, 1345-1346
M.07 Prepare flambé desserts The foundation of this objective is found on pages:
SE: Glossary- flambé, 1352
M.08 Prepare baked Alaska The foundation of this objective is found on pages:
SE: Meringue, 1171-1173; Table 33.5 Troubleshooting Chart for Meringue, 1173; Spongecakes, 1218-1219; Frozen Desserts, 1272; Procedure for Preparing Ice Creams, 1273; Recipe (35.11) 1274; Baked Alaska, 1275
M.09 Prepare soufflés The foundation of this objective is found on pages:
SE: Souffles, 1265-1266; Recipe (35.6) 1266, (35.29) 1288
M.10 Prepare yeast bread/rolls The foundation of this objective is found on pages:
SE: Yeast Breads, 1112-1121; Questions for Discussion, (2-4, 6) 1128; Recipes (32.2) 1121-1123, (32.3) 1123-1124; Additional Yeast Bread Recipes, (32.5-32.17) 1138
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
17 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Answers to Questions for Discussion, (2-4,
6) 98; Learning Activity, 99; Supplementary Materials (32.1, 32.4) 99; Multiple Choice (1-7) 197, (10) 198; True/False (11-16, 18) 198; Short Answer (19, 21-23) 198, (25) 199; Supplementary Materials - Transparency Masters, (32.1, 32.2, 32.3, 32.4) 99
M.11 Prepare bagels The foundation of this objective is found on pages:
SE: Yeast Breads, 1112-1121; bagel, 1119; Steam in the Oven, 1120
TR: Short Answer (20) 198; Supplementary Materials - Transparency Masters, (32.1, 32.2, 32.3, 32.4) 99
M.12 Prepare Danish The foundation of this objective is found on pages:
SE: Yeast Breads, 1112-1121; Rolled –In Dough, 1124-1126; Questions for Discussion, (2-6) 1128; Recipe (32.22) 1144-1145, ( 32.23) 1146-1147
TR: Answers to Questions for Discussion, (2-6) 98; Multiple Choice (8) 198;
M.13 Prepare sweet dough varieties The foundation of this objective is found on pages:
SE: Yeast Breads, 1112-1121; Rolled –In Dough, 1124-1126; Questions for Discussion, (2-6) 1128; Recipe (32.18-32.21) 1139-1143
TR: Answers to Questions for Discussion, (2-6) 98; Multiple Choice (8, 9) 198; True/False (17) 198; Short Answer (24) 198
M.14 Prepare biscuits The foundation of this objective is found on pages:
SE: Biscuit Method, 10911092; Recipe (31.1) 1093 (31.5) 1099, (31.6, 31.7) 1100, (31.8) 1101; Troubleshooting Chart for Muffins, 1097; Questions for Discussion, (3) 1098
TR: Answers to Questions for Discussion, (3) 96; Multiple Choice (1) 195; True/False (13, 16) 196
M.15 Prepare quick breads The foundation of this objective is found on pages:
SE: Table 31.1 Quick Bread Mixing Techniques, 1092; Muffin Method, 1093; Recipe (31.2) 1094, (31.3) 1096, (31.4) 1097, (31.9, 31.10) 1102, (31.11, 31.12) 1103, (31.13, 31.14) 1104, (31.16) 1105, (31.17) 1106, (31.19) 1107, (31.20) 1108, (31.21) 1109; Creaming Method, 1095-1096; Table 31.2 Troubleshooting Chart for Muffins, 1097; Questions for Discussion, (2, 4) 1098
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
18 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Answers to Questions for Discussion, (2) 95,
(4) 96; Multiple Choice (2, 5-7) 195; True/False (14, 15, 17, 20) 196; Short Answer (23) 196
M.16 Prepare crepes The foundation of this objective is found on pages:
SE: Crepes, 673-674; Recipe (21.8) 974, (21.19) 692, (21.20) 693, (21.21) 694
M.17 Prepare batter-type cakes The foundation of this objective is found on pages:
SE: Cakes, 1212-1213; Butter Cakes, 1214-1216; Panning, Baking and Cooling, 1222-1225; Table 34.2 Pan Preparation, 1223; Table 34.3 Cake Pan Sizes, 1224; Troubleshooting Chart for Cakes, 1226
TR: Multiple Choice (7) 203; Matching (14, 15) 204; True/False (18, 19) 204; Short Answer (27, 28) 204
M.18 Prepare foam-type cakes The foundation of this objective is found on pages:
SE: Cakes, 1212-1213; Whipped Egg, 1216-1222; Panning, Baking and Cooling, 1222-1225; Table 34.2 Pan Preparation, 1223; Table 34.3 Cake Pan Sizes, 1224; Troubleshooting Chart for Cakes, 1226; Questions for Discussion, (3) 1242
TR: Questions for Discussion, (3) 104; Multiple Choice (1, 2, 4, 6) 203; True/False (17, 18) 204; Short Answer (27, 29) 204
M.19 Prepare cheesecakes The foundation of this objective is found on pages:
SE: Cheesecake, 1265; Recipe (35.22, 35.23) 1284
M.20 Prepare glaze The foundation of this objective is found on pages:
SE: Glaze, 1232-1233
TR: Multiple Choice (5) 203
M.21 Prepare cooked icing The foundation of this objective is found on pages:
SE: Italian Buttercreams, 1228-1129; French Buttercream, 1229-1230; White Chocolate Buttercream, 1251
TR: Matching, (8) 204; True/False (21) 204
M.22 Prepare fondant icing The foundation of this objective is found on pages:
SE: Fondant, 1231-1232; Glossary- Fondant, 1353
TR: Matching, (9) 204
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
19 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) M.23 Prepare royal icing The foundation of this objective is found on
pages:
SE: Royal Icing, 1233-1234
TR: Matching, (12) 204; True/False (23) 204
M.24 Prepare butter cream or decorator icings The foundation of this objective is found on pages:
SE: Simple Buttercream, 1227-1228
M.25 Ice cake The foundation of this objective is found on pages:
SE: Frostings, 1226-1234; Table 34.5 Frosting, 1227
M.26 Decorate cake The foundation of this objective is found on pages:
SE: Simple Decorating Techniques, 1238-1241; Questions for Discussion, (4) 1242
TR: Answers to Questions for Discussion, (4) 104; Short Answer (26) 204
M.27 Prepare marzipan The foundation of this objective is found on pages:
SE: Advanced Patisserie-Marzipan, 1236; Glossary- Marzipan, 1357
M.28 Prepare mints and molded candies The foundation of this objective is found on pages:
SE: Silicon Bakeware, 85
M.29 Prepare gum paste (pastillage) The foundation of this objective is found on pages:
SE: Advanced Patisserie- Pastillage, 1236; Glossary- Pastillage, 1359
M.30 Prepare ice-box cookies The foundation of this objective is found on pages:
SE: Mixing Methods, 1174; Icebox Cookies, 1175; Table 33.6 Cookie Textures, 1176; Recipe (33.39) 1202, (33.42) 1205
TR: True/False (18) 201
M.31 Prepare bag-out cookies The foundation of this objective is found on pages:
SE: Mixing Methods, 1174; Pressed Cookies, 1176; Table 33.6 Cookie Textures, 1176; Recipe (33.44) 1206
TR: Multiple Choice (8) 201; True/False (18) 201
M.32 Prepare cut-out/shaped cookies The foundation of this objective is found on pages:
SE: Mixing Methods, 1174; Cut-Out or Rolled Cookies, 1175; Table 33.6 Cookie Textures, 1176; Recipe (33.43) 1205
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
20 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: True/False (18) 201
M.33 Prepare bar cookies The foundation of this objective is found on pages:
SE: Mixing Methods, 1174; Bar Cookies, 1175; Table 33.6 Cookie Textures, 1176; Recipe (33.40) 1203, (33.41) 1204
TR: True/False (18) 201
M.34 Prepare yeast-raised doughnuts
M.35 Prepare cake doughnuts
M.36 Prepare French crullers The foundation of this objective is found on pages:
SE: crullers, 1170
M.37 Prepare puff pastry The foundation of this objective is found on pages:
SE: Procedure for Preparing Puff Pastry, 1165-1169; Recipe (33.25) 1189
TR: Learning Activity, 102; Multiple Choice (7) 200
M.38 Prepare éclairs and cream puffs The foundation of this objective is found on pages:
SE: Procedure for Making Éclair Paste, 1170-1171; Questions for Discussion, (5) 1177; Recipe (33.26-33.27) 1190-1191
TR: Answers to Questions for Discussion, (5) 101; Multiple Choice (1) 200, (9) 201; True/False (19) 201
M.39 Prepare pie dough The foundation of this objective is found on pages:
SE: Procedure for Preparing Flaky and Mealy Doughs, 1152-1157; Recipe (33.13) 1181, (33-14) 1181
TR: True/False (13, 20) 201; Short Answer (23) 201, (25) 202
M.40 Prepare pressed pie shell The foundation of this objective is found on pages:
SE: Crumb Crusts, 1157
TR: True/False (14) 201
M.41 Prepare strudel The foundation of this objective is found on pages:
SE: Recipe (33.30) 1194
M.42 Prepare fruit filling The foundation of this objective is found on pages:
SE: Fruit Fillings, 1159-1162; Suggestions for Assembling Pies and tarts, 1164; Questions for Discussion, (4) 1177
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
21 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Answers to Questions for Discussion, (4)
101; Multiple Choice (10) 201; True/False (15) 201
M.43 Prepare cream and soft fillings The foundation of this objective is found on pages:
SE: Cream Fillings, 1158-1159; Custard Fillings, 1162-1163; Suggestions for Assembling Pies and Tarts, 1164
TR: True/False (16) 201
M.44 Prepare chiffon filling The foundation of this objective is found on pages:
SE: Chiffon Fillings, 1163; Suggestions for Assembling Pies and Tarts, 1164; Chiffon, 1269-1270
TR: Multiple Choice (6) 200
M.45 Prepare meringue The foundation of this objective is found on pages:
SE: Meringue, 1171-1173; Table 33.5 Troubleshooting Chart for Meringue, 1173; Questions for Discussion, (6) 1177; Recipe (33.28) 1191
TR: Answers to Questions for Discussion, (6) 101; Multiple Choice (2-4) 200; Short Answer (21) 201
M.46 Prepare whipped topping The foundation of this objective is found on pages:
SE: Crème Chantilly, 1193; Crème Chantilly, 1267; Recipe (35.7) 1267
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)
The foundation of this objective is found on pages:
SE: Rotate Stock, 32; Storing, 74
TR: Short Answer (21) 119
O.02 Complete physical inventory The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74
O.03 Control inventory The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74; Issuing, 74
O.04 Prepare storeroom requisitions using quantity unit and unit price to determine extensions
The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74; Issuing, 74
O.05 Fill storeroom requisitions accurately
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
22 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) DUTY P: Perform Special Dietary Functions
P.01 Use dietary terminology The foundation of this objective is found on pages:
SE: Nutrition, 40; Essential Nutrients, 41-44, 46-48; Table 3.1 Essential Nutrients, 41; Table 3.2 Sugars, 42; Table 3.3. Vitamins Their Functions, Source and Techniques for Retaining Maximum Nutrient Color, 45; Table 3.4 Minerals: Their Function and Sources, 47; The Food Pyramid, 49-50; Establishing Nutrient Requirements, 50-51; Nutrition Labeling, 51-52; Figure (3.2) 51; Questions for Discussion, (1) 58
TR: Key Terms, 9; Answers to Questions for Discussion, (1) 9; Multiple Choice (1-5, 7) 121 (8, 9) 122; Matching (11-15) 122; True/False (16-20) 122; Essay, (26, 27) 123
P.02 Prepare foods for modified diet menus according to dietitian’s directions
The foundation of this objective is found on pages:
SE: Ingredient Substitutes and Alternatives, 52-55; Table 3.5 Ingredient Substitutes, 55; Questions for Discussion, (3) 58
TR: Answers to Questions for Discussion, (3) 9; Learning Activity-Recipe Substitution Project, 10; Multiple Choice (6) 121 (10) 122; Short Answer (24) 123; Essay (29, 30) 123
P.03 Prepare dietary supplements and other special products
The foundation of this objective is found on pages:
SE: Nutrition, Eating Out and the Chef, 56-58; Authorized Health Claims, 52; Questions for Discussion, (3) 58
TR: Answers to Questions for Discussion, (3) 9; Learning Activity-Recipe Substitution Project, 10; Multiple Choice (6) 121 (10) 122; Short Answer (24) 123; Essay (29, 30) 123
P.04 Portion food for specific dietary needs
The foundation of this objective is found on pages:
SE: Health Organization Recommendations, 48, 49; The Food Pyramid, 49-50; Anatomy of MyPyramid-Proportionality, 50, Moderation 50; Figure (3.2) Serving Size, 51
TR: Essay (28) 123; Supplementary Materials- Transparency Masters, (3.1) 11
P.05 Puree fruits, vegetables, and meats The foundation of this objective is found on pages:
SE: Pureed Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Pureeing, 742-743; Recipe (22.9) 743, (35.13) 1277; Juicing, 940-941; Fruit Purees, 1276
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
23 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) P.06 Strain liquids
The foundation of this objective is found on pages:
SE: Straining, 235; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing Broths (5) 279; Procedure for Preparing Consommes, (6) 283; Correcting a Poorly Clarified Consomme, (4) 285;
DUTY A: Apply Human Relations Skills
A.01 Manage customer inquiry The foundation of this objective is found on pages:
SE: Sales and Service, 75
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
A.06 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.07 Set personal goals The foundation of this objective is found on pages:
SE: Knowledge, 14; Learning Activity, 4
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 attentively to directions, assignments and information from customers, supervisors, or managers
B.03 Communicate verbally with customers, employees, supervisors, suppliers, etc.
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
24 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Supplementary Materials- Transparency
Masters, Figure (4.2) 14, (4.3) 14
B.06 Use work schedules
B.07 Manage information from tables, graphs, and charts such as tax tables, work schedules, organizational charts, etc.
B.08 Use the telephone correctly and courteously
B.09 Use computer output such as printouts, visual display screens, etc.
B.10 Interpret computer output such as printouts, visual display screens, etc.
DUTY C: Exhibit Personal Social Skills for the Workplace
C.01 Use good work habits such as punctuality, orderliness, and patience
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 schedule work tasks and assignments
The foundation of this objective can be found on 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.04 Maintain appearance and health The foundation of this objective is found on pages:
SE: Pride, 15; Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30
The foundation of this objective is found on pages:
SE: Pride, 15; Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30
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
The foundation of this objective is found on pages:
SE: Dedication, 15
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) C.08 Convey a positive image of self and the firm
The foundation of this objective is found on pages:
SE: Dedication, 15; Pride, 15
C.09 Assume responsibility for individual actions and /or department and company operations
The foundation of this objective is found on pages:
SE: Dedication, 15
C.10 Maintain a positive attitude toward individual responsibilities and/or department and company operations
The foundation of this objective is found on pages:
SE: Pride, 15
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
The foundation of this objective is found on pages:
SE: Dedication, 15
C.13 Display appropriate sense of humor
C.14 Budget time effectively The foundation of this objective is found on pages:
SE: Mise en place, 184; The Prep List, 185
TR: True/False (13) 138; Essay (30) 139
C.15 Use success or failure constructively in a work situation
C.16 Be dependable in the work environment
DUTY D: Use Interpersonal Skills in Working with Others
D.01 Exhibit cooperative work habits with other employees, supervisors, and managers
D.02 Exhibit courtesy toward customers, suppliers, and others
D.03 Use appropriate assertiveness with others in the workplace
D.04 Exhibit sensitivity to the needs of individuals
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
The foundation of this objective is found on pages:
SE: executive chef, 12; Sales and Service, 75
D.08 Adjust to the demands of job requirements such as deadlines, pressures, conflicts, etc.
The foundation of this objective is found on pages:
SE: Dedication, 15
D.10 Orient newly hired personnel The foundation of this objective is found on pages:
SE: dining room manager, 12; executive chef, 12
D.14 Reinforce positive behavior
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
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OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) D.15 Accept constructive criticism
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
The foundation of this objective is found on pages:
SE: Sales and Service, 75; Consumers Concerns About Food and Nutrition, 55-56; Planning the Buffet, 1312; Keeping Kosher, 1313; Keeping Halal, 1313
D.18 Approach a customer The foundation of this objective is found on pages:
SE: Sales and Service, 75
D.19 Determine the customer’s needs and wants The foundation of this objective is found on pages:
SE: Sales and Service, 75
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
-Control hair
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
F.02 Clean and sanitize all food contact surfaces following established procedures
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
F.05 Handle food using all procedures, tools, equipment and facilities necessary to prevent food-borne illnesses
SE: Table 2.1 Characteristics of Bacterial Illnesses-Prevention, 22; Preventing Bacterial Intoxications and Infections, 22-28; Cross Contamination, 28-33; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30; Safety Alert, 32; Dish and Equipment Cleanliness, 31-33; HACCP Procedures, 33-34; Table 2.3 HACCP Analysis, 34; Questions for Discussion, (2-5) 37, (2) 494; Sanitation and Cross-Contamination, 466;
TR: Answers to Questions for Discussion, (2-5) 6, (2) 43; Learning Activities, 7; Multiple Choice (2-5, 7) 118, (9) 119; True/False (11, 12, 16, 17) 119; Short Answer (22) 119 Essay (26, 27) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.06 Control any sources of bacteria, viruses, or toxins
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; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 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
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 (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
F.12 Report indications of insects and pests The foundation of this objective is found on pages:
SE: Pest Management, 32-33
TR: Multiple Choice (9) 119
F.09 Clean up spills and/or broken dishes The foundation of this objective is found on pages:
SE: Personal Safety, 36
F.10 Follow established procedures to dispose of garbage and trash
-Recycle
-Operate necessary disposal equipment
The foundation of this objective is found on pages:
SE: Pest Management, 32
F.11 Clean and sanitize garbage containers
F.12 Inspect work area The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
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: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89;
TR: Essay, (29) 129
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) 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)
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
G.03 Practice proper lifting and carrying procedures
The foundation of this objective is found on pages:
SE: Personal Safety, 36;
G.04 Understand and follow established basic first aid techniques and procedures for:
-cuts
-burns
-choking
-CPR
The foundation of this objective is found on pages:
SE: First Aid, 37; First-Aid Kits, 98
G.05 Understand and identify emergency procedures
-exiting/traffic flow
-electrical, gas, water, and sprinkler systems
-Material Safety Data Sheets (MSDS)
-blood-borne pathogens
The foundation of this objective is found on pages:
SE: Fire Safety, 36; Ventilation Systems, 96;
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
G.08 Use proper Material Safety Data Sheets (MSDS) procedures
G.09 Use proper blood-borne pathogen procedures
The foundation of this objective is found on pages:
SE: Personal Cleanliness, 29-30; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30
TR: Multiple Choice (4) 118
DUTY H: Perform Administrative and Planning Functions
H.10 Follow established procedures regarding theft and pilferage
DUTY I: Perform Basic Food/Beverage Functions
I.03 Requisition supplies The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 75; Figure 4.3 Specification Form
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
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OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.09 Orient/train newly hired personnel The foundation of this objective is found on
pages:
SE: dining room manager, 12; executive chef, 12; Establishing Standard Portions, 75
I.13 Use equipment and tools The foundation of this objective is found on pages:
SE: Paring Knife, 81; Oyster and Clam Knives, 82; Volume Measures, 83; Ladles, 83; Portion Scoops, 83; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Strainers and Sieves, 87; Woks, 87; Hotel Pans, 87; Chinois and China Cap, 88; Skimmer and Sider, 88; Cheesecloth, 88; Food Mill, 88; Flour Sifter, 88; Processing Equipment, 89; Slicer, 89; Immersion Blender, 90; Mixer, 90; Griddles, 91; Convection oven, 92; Wood-Burning Ovens, 92; Broilers and Grills 93; Tilting Skillets, 93; Steam Kettles, 93; Steamers, 94; Buffet Equipment, 95; Safety Equipment, 95-96; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106;
Questions for Discussion, (1) 117
TR: Answers to Questions for Discussion, (5) 16; Answers to Questions for Discussion, (1) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (4, 6, 7) 127, (8) 128, (1-4) 130; True/False (17-20, 24) 128, (25) 129, (16-18, 20) 131; Essay, (27, 29) 129, (27, 30) 131; Short Answer (21, 23, 25) 131
I.15 Authorize complaint adjustments
I.18 Respond to questions associated with service and menus
The foundation of this objective is found on pages:
SE: Consumer Concerns About Nutrition, 56; Nutrition, Eating Out and the Chef, (8) 57; Sales and Service, 75
I.19 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) DUTY J: Perform Service/Wait Functions
J.01 Coordinate reservations
-Reservation lists
-Waiting lists
-Seating charts
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
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
The foundation of this objective is found on pages:
SE: Dining room manager, 12
J.08 Demonstrate proper sequence for taking guest orders
J.09 Take the guest’s order using established procedures
-Use guest check
-Explain menu items
-Make recommendations
SE: The foundation of this objective is found on pages:
SE: Consumer Concerns About Nutrition, 56; Nutrition, Eating Out and the Chef, (8) 57; Sales and Service, 75
J.10 Prepare beverages
-Use necessary containers, tools, and equipment
The foundation of this objective is found on pages:
SE: Grinding Coffee, 678; Brewing Coffee, 678-679; Brewing Tea, 684; Recipe (21.27) 697Glossary- barista, 1344
TR: True/False (20) 168
J.11 Serve beverages
-Use necessary containers, tools, and equipment
The foundation of this objective is found on pages:
SE: Serving Coffee, 680-681; Serving Tea, 684
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
31 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.13 Carry a loaded food and/or beverage tray
J.15 Handle guest concerns promptly to ensure the guest’s satisfaction
J.16 Present the guest check to initiate guest payment
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
J.22 Prepare counter service area
J.23 Set up menu board
J.27 Clean and sanitize all service counters The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness-Surfaces, 32
J.29 Interpret an event order The foundation of this objective is found on pages:
SE: Figure 37.1 Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1316-1317, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1320-1321; Questions for Discussion, (5-7) 1328
TR: Answers to Questions for Discussion, (5-7) 113
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
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
32 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) K.10 Sell items at the counter
K.11 Prepare a cash bank drop
DUTY A: Apply Human Relations Skills
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
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
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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 assignments
The foundation of this objective can be found on 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
34 SE = Student Edition TR = Teacher’s Resource
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 each type including: individuals, groups, associations, corporations, leisure tour groups, weddings, and reunions
The foundation of this objective is found on pages:
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, 845-847; 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, 11; 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
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
The foundation of this objective is found on pages:
SE: Pride, 15; Personal Cleanliness, 29-30; Procedure for Proper Hand Washing, 30
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
35 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Multiple Choice (4) 118; Short Answer (25)
120
F.02 Clean and sanitize all food contact surfaces following established procedures
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
F.03 Clean and sanitize kitchenware and utensils properly using a three (3) compartment sink and cleaning/sanitizing compounds or commercial dishwasher
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
F.04 Clean and sanitize dishes, silver, and crystal
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
F.05
-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
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; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 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
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 (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
F.06 Prevent access of vermin The foundation of this objective is found on pages:
SE: Pest Management, 32-33; Questions for Discussion, (4) 37
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
36 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Answers to Questions for Discussion, (4) 6;
Multiple Choice (9) 119
F.07 Properly store food items 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
F.08 Report indications of insects and pests 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
F.09 Clean up spills and/or broken dishes The foundation of this objective is found on pages:
SE: Personal Safety, 36
F.10 Follow established procedures to dispose of garbage and trash
-Recycle
-Operate necessary disposal equipment
The foundation of this objective is found on pages:
SE: Pest Management, 32
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
37 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.11 Clean and sanitize garbage containers
F.12 Inspect work area The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
F.13 Correct/report unsanitary work area conditions
The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
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
The foundation of this objective is found on pages:
SE: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89;
TR: Essay, (29) 129
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)
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
G.03 Practice proper lifting and carrying procedures
The foundation of this objective is found on pages:
SE: Personal Safety, 36;
G.04 Understand and follow established basic first aid techniques and procedures for:
-cuts
-burns
-choking
-CPR
The foundation of this objective is found on pages:
SE: First Aid, 37; First-Aid Kits, 98
G.05 Understand and identify emergency procedures
-exiting/traffic flow
-electrical, gas, water, and sprinkler systems
-Material Safety Data Sheets (MSDS)
-blood-borne pathogens
The foundation of this objective is found on pages:
SE: Fire Safety, 36; Ventilation Systems, 96;
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
38 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) 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 Vitamins-Techniques 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, 5-8) 9, (1-5) 13, (2, 4, 5) 77; Learning Activity-Menu Design (I, II) 14, Vegetarian Entrée, 78; Multiple Choice (6) 121; Essay (28) 123; True/False (9, 10) 176; Short Answer (15) 177
I.02 Order food items and kitchen supplies from approved vendors
The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74; Figure (4.3) 74; Purchasing Meats, 323-324; Purchasing Game, 541; Purchasing and Storing Fish and Shellfish, 574-575; Purchasing, 724-725; Mealy Versus Waxy, 776; Purchasing, 776; Table 23.1 Comparison of Mealy and Waxy Potatoes, 776; Purchasing, 788-789; Purchasing and Storing Pasta Products, 796; Purchasing, 874; Purchasing Fresh Fruits, 937, 938; Canned Fruits, 939; Flour-Purchasing and Storing, 1068; Chemical Leavening Agents-Purchasing and Storing, 1091; Fresh Produce Availability Chart, 1334-1336
TR: Learning Activity-Getting Game, 60, Artisan Cheese, 27, New Vegetables, 71; Multiple Choice (2) 148, (2) 173; True/False (14) 163; Short Answer (40) 166
I.03 Requisition supplies The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 75; Figure 4.3 Specification Form
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
39 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.04 Receive and inspect food items and kitchen supplies using invoices, purchase orders, etc.
The foundation of this objective is found on pages:
SE: Receiving, 74; Determining Freshness, 574; Questions for Discussion, (1) 601
TR: Answers to Questions for Discussion, (1) 62; Learning Activity-Is It Fresh, 64
I.05 Store perishable and non-perishable supplies
The foundation of this objective is found on pages:
SE: Food Service Chemicals, 28; Storing, 74; Storage Containers, 90-91; Safety Alert, 96; 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
I.06 Implement employee rules and regulations
I.07 Plan production schedules
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
40 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.08 Use equipment and tools properly The foundation of this objective is found on
pages:
SE: Paring Knife, 81; Oyster and Clam Knives, 82; Volume Measures, 83; Ladles, 83; Portion Scoops, 83; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Strainers and Sieves, 87; Woks, 87; Hotel Pans, 87; Chinois and China Cap, 88; Skimmer and Sider, 88; Cheesecloth, 88; Food Mill, 88; Flour Sifter, 88; Processing Equipment, 89; Slicer, 89; Immersion Blender, 90; Mixer, 90; Griddles, 91; Convection oven, 92; Wood-Burning Ovens, 92; Broilers and Grills 93; Tilting Skillets, 93; Steam Kettles, 93; Steamers, 94; Buffet Equipment, 95; Safety Equipment, 95-96; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106;
Questions for Discussion, (1) 117
TR: Answers to Questions for Discussion, (5) 16; Answers to Questions for Discussion, (1) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (4, 6, 7) 127, (8) 128, (1-4) 130; True/False (17-20, 24) 128, (25) 129, (16-18, 20) 131; Essay, (27, 29) 129, (27, 30) 131; Short Answer (21, 23, 25) 131
I.09 Follow guest and company security policies
I.10 Answer questions associated with food preparation and ingredients
The foundation of this objective is found on pages:
SE: Sales and Service, 75
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
The foundation of this objective is found on pages:
SE: Recipes, xv-xxv; Standardized Recipes, 65; Measurements and Conversions, 65-68; Table 4.1 Common Abbreviations, 66; Table 4.2 Common Equivalents, 67; Recipe Conversions, 68-70
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
41 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Supplementary Materials-Transparency
(4.1) 14; Multiple Choice (9) 125; True/False (12) 125; Matching, (16-22) 125; Supplementary Materials - Transparency Masters, (4.1) 14
J.02 Use hand tools
-Identify
-Maintain
The foundation of this objective is found on pages:
SE: Standards for Tools and Equipment, 78-79; Figure (5.1)78; Hand Tools, 79-88; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Silicon Bakeware, 85; Questions for Discussion, (1, 2) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106; Parisiennes, 116; Using a Mandoline, 116-117; Questions for Discussion, (1, 2, 7) 117
TR: Answers to Questions for Discussion, (1, 2) 16; Answers to Questions for Discussion, (1, 2, 7) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (1) 127, (1-4) 130; Matching (11-15) 128; True/False (18-20) 128, (16-18, 20) 131; Short Answer (21, 23, 25, 26) 131; Essay, (27, 29) 129, (27, 30) 131
J.03 Sharpen knives and other blades using available sharpening equipment to ensure sharp cutting edges
SE: Sharpening Stone, 82; Steel, 82; Knife Sharpening, 105; Questions for Discussion, (1, 2) 117
TR: Answers to Questions for Discussion, (1, 2) 20; Learning Activity-Knife Sharpening 21; Multiple Choice (1, 3) 130; True/False (20) 131; Short Answer (21) 131
J.04 Perform basic cutting operations using basic knives and cutting board to cut food items for preparation
SE: Using Your Knife Safely, 104; Gripping Your Knife, 105; Controlling Your Knife, 106; Cutting with Your Knife, 107-115; Questions for Discussion, (3-6) 117
TR: Answers to Questions for Discussion, (3-6) 20; Multiple Choice (2, 4, 5) 130; Matching (7-14) 130-131; True/False (15, 19) 131; Short Answer (22, 24) 131; Essay (28, 29) 131
J.05 Use large equipment
-Identify
-Maintain
The foundation of this objective is found on pages:
SE: Processing Equipment, 89-90; Heavy Equipment, 91-95; Induction-A New Heat Wave, 92; Ventilation System, 96; Questions for Discussion, (4, 7, 8) 100
TR: Answers to Questions for Discussion, (4) 16, 8) 17; Learning Activity-Equipment Order, 17; Multiple Choice (3-5) 127, (8, 9) 128; True/False (16, 17, 22) 128; Essay, (28, 29) 129
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
42 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.06 Properly measure/weigh ingredients The foundation of this objective is found on
pages:
SE: Measuring and Portioning Devices, 82-83; Measurements and Conversions, 65-68; Table 5.1 Portion Scoop Capacities, 83; Measuring Ingredients, 185-186; Scoop Sizes, 1332; Ladle Sizes, 1332
TR: Multiple Choice (8, 9) 125; True/False (13) 125; Matching (16-22) 125; Essay (30) 126
J.07 Convert recipes using a standardized recipe and the number of servings needed to meet production requirements
The foundation of this objective is found on pages:
SE: Table 4.1 Common Abbreviations, 66; Measurement Systems, 66-68; Common Equivalents, 67; Recipe Conversions, 68-70; Questions for Discussion, (2) 75; Measurement and Conversion Charts, 1331; Rounded Measures for Quick Reference, 1331
TR: Answers to Questions for Discussion, (2) 13; Learning Activity-Recipe Conversion, 14; Multiple Choice (9) 125; Short Answer (26,30) 126; Essay (30) 126
J.08 Portion, weigh, or measure foods using scales, measures, ladles, scoops, and other portion control devices to control amounts of food portions
The foundation of this objective is found on pages:
SE: Kitchen Procedures: Establishing Standard Portions, 74-75; Measuring and Portioning Devices, 82-83; Table 5.1 Portion Scoop Capacities, 83; Parisiennes, 116; Measuring Ingredients, 185; Portioning Foods, 1324-1325; Scoop Sizes, 1332; Ladle Sizes, 1332
The foundation of this objective is found on pages:
SE: Measuring and Portioning Devices, 82-83; Measurements and Conversions, 65-68; Table 5.1 Portion Scoop Capacities, 83; Scoop Sizes, 1332; Ladle Sizes, 1332;
J.09 Scrape, sweep, and mop floors The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31, 32
J.10 Maintain organization of dishroom area
J.11 Operate mechanical dishwashing machine The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31
J.12 Use chemicals required for the dishwashing process
The foundation of this objective is found on pages:
SE: Food Service Chemicals, 28 Dish and Equipment Cleanliness, 31
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
43 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.14 Transfer supplies and equipment between storage and work areas
The foundation of this objective is found on pages:
SE: Mise en Place, 184; The Prep List, 185
J.16 Set up and preheat heating units The foundation of this objective is found on pages:
SE: Selecting Tools and Equipment, 185
J.17 Set up and start all refrigeration units and ice bain marie
The foundation of this objective is found on pages:
SE: Making an Ice Bath, 192
TR: Essay (29) 139
J.18 Assemble all eating and serving equipment The foundation of this objective is found on pages:
SE: Buffet Equipment, 95; Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324
TR: Multiple Choice (9) 212; Short Answer (19) 212
J.19 Assemble counter tools
J.20 Arrange foods on steam table
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
J.24 Maintain appropriate serving temperatures The foundation of this objective is found on pages:
SE: Food, 23; Temperature, 23-25; The Temperature Danger Zone, 23; Figure (2.3) 25; Thermometers, 84; Safety Alert, 244, 292, 668, 777, 962, 1032; Soup Service, 296-297; Questions for Discussion, (5) 297; Presenting Hot Foods, 1325; Presenting Cold Foods, 1327
TR: Answers to Questions for Discussion, (5) 40; Multiple Choice (5) 145; True/False (18) 146; Short Answer (27) 147; Supplementary Materials- Transparency Masters, (2.2) 7
J.25 Season cookware The foundation of this objective is found on pages:
SE: Cast Iron, 85
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
44 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.29 Identify market forms of poultry and game birds
The foundation of this objective is found on pages:
SE: Table 18.1 USDA Chicken Classes, 461; Identifying Poultry, 461-464; Table 18.2 USDA Duck Classes, 462; Table 18.3 USDA Goose Classes, 462; Table 18.4 USDA Guinea Classes, 462; Table 18.5 USDA Pigeon Classes, 463; Table 18.6 USDA Turkey Classes, 463; Questions for Discussion, (1) 494
TR: Answers to Questions for Discussion, (1) 56; Multiple Choice (2, 3, 4-6) 159; Matching (11-20) 160; True/False (21, 22, 30) 161
J.30 Identify market forms of fish and shellfish The foundation of this objective is found on pages:
SE: Identifying Fish and Shellfish, 561-573; Purchasing Fish and Shellfish, 574-575; Questions for Discussion, (3, 4) 601
TR: Answers to Questions for Discussion, (3, 4) 62-63; Learning Activity-A Seafood Handbook, 64; Multiple Choice (1, 2, 4, 5, 7) 164; Matching (11-20) 165; Short Answer (33) 166
J.31 Cut and portion meat (poultry, beef, veal, pork, lamb, and seafood)
The foundation of this objective is found on pages:
SE: Butchering Procedures, 355-357, 383-389, 409-412, 435-438, 466-470; Table 14.1 Using Common Cuts of Beef, Primal-Subprimal, 358; Questions for Discussion, (1, 3) 359, (4) 391, (4) 413, (1) 439, (3) 494; Table 15.1 Using Common Cuts of Veal, Primal-Subprimal, 390; Table 16.1 Using Common Cuts of Lamb, Primal-Subprimal, 412; Table 17.1 Using Common Cuts of Pork, Primal-Subprimal, 438; Fabricating Procedures, 577-584
TR: Answers to Questions for Discussion, (1, 3) 45, (4) 49, (4) 52, (1) 53, (3) 56; Multiple Choice (2, 3) 151, (3) 153, (2-4) 155, (5, 7) 157, (9) 160, (7) 164; True/False (16, 18) 152, (17) 154, (15, 20) 156, (15) 158, (22, 24) 160, (24) 165; Short Answer (35) 166
J.32 Devein shrimp The foundation of this objective is found on pages:
SE: Procedure for Peeling and Deveining Shrimp, 580-581
J.33 Shuck oysters The foundation of this objective is found on pages:
SE: Procedure for Opening Oysters, 584
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
45 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.35 Clean, cut and grind meats, poultry, and seafood
The foundation of this objective is found on pages:
SE: Food Chopper or Buffalo Chopper, 89; Chuck 350; Table 14.1 Using Common Cuts of Beef, Primal-Subprimal (Chuck), 358; Shoulder, 380, 406; Table 15.1 Using Common Cuts of Veal, Primal-Subprimal (shoulder), 390; Table 16.1 Using Common Cuts of Lamb, Primal-Subprimal (Shoulder), 412
J.38 Stir soups and sauces The foundation of this objective is found on pages:
SE: Incorporating Roux into a Liquid, 232; Incorporating Cornstarch, 233; Procedure for Using Beurre Manie, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Monter au Beurre, 235; Recipe (11.7-3) 237, (11.8-2) 238, (11.9-2, 3) 239; (11-10-2) 240, (11.11-3) 241, (11.14-3, 4,5, 6) 245, (11.16-2) 248, (12.3-4) 284; Hollandaise, 245; Procedure for Preparing Beurre Blanc (3) 247; Procedure for Preparing a Vegetable Juice Sauce, (6) 253; To prevent curdling (1) 286
TR: True/False (14) 143; Short Answer (29) 144; Multiple Choice (10) 146
J.39 Strain soups and sauces The foundation of this objective is found on pages:
SE: Straining, 235; Recipe (11.7-5) 237, (11.8-4) 238, (11.9-6) 239, (11-10-4) 240, (11.11-6) 241, (11.12-3) 241, (11.14-2, 7) 245, (11.16-3) 248, (12.1-4) 280, (12.3-7) 284; Procedure for Preparing Beurre Blanc (4) 247; Procedure for Preparing Pan Gravy (9) 249; Procedure for Preparing Coulis, (4) 250; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing broths (5) 279; Procedure for Preparing Consommes, (6) 283; Correcting a Poorly Clarified Consomme, (4) 285; Procedure for Preparing Cream Soups, (6) 286; Procedure for Preparing Bisques, (6, 7) 290
TR: Essay, (28) 147
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
46 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.40 Clean fresh fruits/vegetables The foundation of this objective is found on
pages:
SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Preparing salad Greens, 874; Washing, 876; Procedure for Washing Salad Greens, 877; Questions for Discussion, (2) 888; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957
TR: Answers to Questions for Discussion, (2) 80
J.42 Cut, peel, and seed vegetables, and fruits The foundation of this objective is found on pages:
SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957
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
The foundation of this objective is found on pages:
SE: Mise en Place, 184; The Prep List, 185;
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
47 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) DUTY K: Perform Salad and Pantry Functions
K.01 Set up and service salad bar
K.02 Identify various salad preparation ingredients
The foundation of this objective is found on pages:
SE: Identifying Salad Greens, 870-874; Vegetable Salads, 887; Fruit Salads, 888
TR: Multiple Choice (1, 6, 7) 178, (8 9) 179; True/False (25) 180
K.03 Prepare fresh greens for salad base or mixtures
The foundation of this objective is found on pages:
SE: Preparing Salad Greens, 874; Safety Alert, 874; Procedure for Cutting Romaine Lettuce, 875; Procedure for Coring Iceberg Lettuce, 875; Procedure for Removing the Midrib from Spinach, 875; Washing, 876; Procedure for Washing Salad Greens, 876; Procedure for Drying Greens, 877
TR: True/False (26) 180; Essay (29) 180
K.04 Prepare fresh vegetables other than greens SE: Procedure for Cutting Broccoli Spears, 701; Procedure for Cutting and Pitting Avocados, 704; Procedure for Cutting Peppers Julienne, 705; Procedure for Roasting Peppers, 707; Procedure for Preparing Tomato Concasse, 708-709; Procedure for Preparing Fresh Artichokes, 721; Recipe (25.5) 885, (25.26) 900, (25.32) 905, (25.33) 906, (25.34) 907, (25.35, 25.36) 908, (25.41, 25.42) 912, (25.43, 25.44) 913;
K.05 Prepare cooked vegetables for salads The foundation of this objective is found on pages:
SE: Guidelines for Vegetable Cookery, 728
TR: True/False (23) 171
K.06 Prepare fruit for salad mixtures or plates The foundation of this objective is found on pages:
SE: Fruit Salads, 888; Procedure for Fanning Strawberries, 920; Procedure for Segmenting Citrus Fruits, 922; Procedure for Coring Apples, 930; Procedure for Pitting and Cutting Mangoes, 935; Procedure for Trimming and Slicing Pineapples, 937; Recipes (26.10, 16.11) 951
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
48 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) K.07 Cut fresh produce following established procedures
The foundation of this objective is found on pages:
SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Questions for Discussion, (4) 744; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957
TR: Answers to Questions for Discussion, (4) 69-70
K.08 Assemble salad plate SE: Recipes (25.4) 884; (25.5) 885, (25.26) 900, (25.32) 905, (25.33) 906, (25.34) 907, (25.35, 25.36) 908, (25.41, 25.42) 912, (25.43, 25.44) 913, (26.10, 16.11) 951
K.09 Prepare cold and hot appetizers The foundation of this objective is found on pages:
SE: Hors d’Oeuvres and Canapes, 1026-1032; Table 29.1 A Selection of Canape Spreads and Suggested Garnishes, 1027; Recipes (29.1) 1031, (29.2, 29.3 ) 1033, (29.4) 1034-1035, (29.5, 29.6) 1036-1037; (29.7) 1037, (29.8) 1038; Sushi, 1032-1033; Hot Hors d’Oeuvres, 1035, 1036, 1037, 1038; Questions for Discussion, (1-4) 1041
TR: Answers to Questions for Discussion, (1-4) 90-91; Learning Activity-Cocktail Party Menu, 91; Multiple Choice (1-7) 189(8-10) 190; Matching (11-15) 190; True/False (16-20) 190; Short Answer (21-22) 190, (23-24) 191
K.10 Make/assemble seafood cocktails The foundation of this objective is found on pages:
SE: Procedure for Peeling and Deveining Shrimp, 580-581; Procedure for Removing Cooked Lobster Meat from the Shell, 582-583; Procedure for Opening Clams, 583; Procedure for Opening Oysters, 584
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) K.11 Make fruit, vegetable, and specialty salads The foundation of this objective is found on
pages:
SE: Guidelines for Vegetable Cookery, 728; Vegetable Salads, 887; Fruit Salads, 888; Procedure for Fanning Strawberries, 920; Procedure for Segmenting Citrus Fruits, 922; Procedure for Coring Apples, 930; Procedure for Pitting and Cutting Mangoes, 935; Procedure for Trimming and Slicing Pineapples, 937; Recipes (25.7) 887, (25.25) 900, (25.21) 904, (25.33) 906, (26.10, 26.11) 951
TR: True/False (23) 171
K.12 Make salads from meat, seafood, or fowl The foundation of this objective is found on pages:
SE: Bound Salads, 885-886; recipe (25.26) 900,
(25.34) 907, (25.38) 910, (25.40) 911
Questions for Discussion, (5) 888
TR: Answers to Questions for Discussion, (5) 80; Multiple Choice (4) 178,
K.13 Make vegetable relishes The foundation of this objective is found on pages:
SE: Salsa and Relish, 252; Recipe (11.18) 252, (11.41) 271, (11.42, 11.43) 272, (26.9) 950, (26.21) 956; Avocado Relish, 259; Pesce’s Salsa Verde, 603; Red Onion, Tomato and Balsamic Salsa, 614
K.14 Prepare gelatin products following established procedures
The foundation of this objective is found on pages:
SE: Gelatin, 1074; Procedure for Using Sheet Gelatin, 1075; Procedure for Preparing Bavarian Creams, 1268; Recipe (35.8) 1269, (35.26) 1287, (35.28) 1288
TR: Multiple Choice (5) 192
K.15 Prepare salad dressings following established procedures
The foundation of this objective is found on pages:
SE: Salad Dressing, 878-882; Safety Alert, 879; Table 25.1 Troubleshooting Mayonnaise, 881; Recipes, (25.5-1) 885, (25.8) 889, (25.11, 25.12) 892, (25.13, 25.14) 893, (25.15, 25.16) 894, (25/17, 25.18) 895, (25.19, 25.20) 896, (25.21, 25.22) 897; Questions for Discussion, (3, 4) 888
TR: Answers to Questions for Discussion, (3, 4) 80; Learning Activity-Mayonnaise First Aid, 81;
Multiple Choice (2) 178, (10) 179; True/False (27) 180; Essay (30) 180
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) K.16 Garnish foods for attractive presentation The foundation of this objective is found on
pages:
SE: Recipe (11.21-2) 258, (25.4-6) 884, (25.8-3) 889, (36.1) 1305; Garnishing Soups, 295-296; Salad Garnishes, 883; Composed Salad-Garnish, 884; Procedure for Fanning Strawberries, 920; Presenting and Garnishing Sandwiches, 967; Garnishing Sliced Terrines and Pates, 997; Garnishing Plates with Herbs and Greens, 1304; Garnishing Plates with Hippen Masse, 1305
TR: True/False (13) 146, (11, 14) 210; Short Answer (26) 147(16, 17) 210; Essay, (29) 147; Multiple Choice (3, 4, 7) 209
K.17 Prepare cold fresh fruit desserts The foundation of this objective is found on pages:
SE: Moist-Heat Cooking Methods, 945-946; Recipe (26.5) 947, (26.10, 26.11) 951, (26.12) 952, (26.19) 955, (26.20) 956
K.18 Prepare ice cream and sherbet The foundation of this objective is found on pages:
SE: Frozen Desserts, 1272, 1274, 1275; Procedure for Preparing Ice Creams, 1273; Safety Alert, 1273; Recipe (35.11) 1274, (35.12) 1275
TR: Multiple Choice (5) 206, (10, 12 ) 207; True/False (22) 208
K.19 Break down salad stations
K.20 Slice and portion meats, cheeses, and other items
The foundation of this objective is found on pages:
SE: Sandwich Mise en Place, 967; Recipe (27.8) 975, (27.10, 27.11) 977, (27.12) 978, (27.13) 978-979, (27.17) 982
K.21 Set up and service sandwich bar The foundation of this objective is found on pages:
SE: Sandwich Mise en Place, 967
TR: True/False (19) 185; Short Answer (24) 185
K.22 Prepare soft sandwich fillings The foundation of this objective is found on pages:
SE: Bound Salads, 885-886; Fish and Shellfish, 962; Bound Salads, 962; Questions for Discussion, (5) 888
TR: Answers to Questions for Discussion, (5) 80; Multiple Choice (4) 178
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) K.23 Prepare sandwich condiments The foundation of this objective is found on
pages:
SE: Condiments, 142-143; Questions for Discussion, (5) 158; Hot open-face sandwich, 963; Presenting and Garnishing Sandwiches, 967; Recipe (27.3-3) 971
TR: Answers to Questions for Discussion, (5) 24
K.24 Assemble cold sandwiches The foundation of this objective is found on pages:
SE: Cold Sandwiches, 964-965; Procedure for Preparing Wrap Sandwiches, 963; Procedure for Preparing Cold Multidecker sandwiches, 964; Recipe (27.1) 969, (27.7) 974-975, (27.12) 978, (2713) 978-979, (27.14) 979, (27.16) 981
TR: Multiple Choice (2, 4) 184; True/False ( 17, 19) 185; Short Answer (24) 185
K.25 Organize sandwich station for effective production
The foundation of this objective is found on pages:
SE: Sandwich Mise en Place, 967
TR: True/False (19) 185; Short Answer (24) 185
K.28 Attractively present sandwiches SE: Presenting and Garnishing Sandwiches, 967
K.29 Prepare canapés The foundation of this objective is found on pages:
SE: Canapes, 1026-1027; Table 29.1 A Selection of Canape Spreads and Suggested Garnishes, 1027; Guidelines for Preparing Canape Spreads, 1027-1031; Recipes (29.9) 1043-1044, (29.13) 1044, (29.27) 1054; Questions for Discussion, (2, 3) 1041
TR: Answers to Questions for Discussion, (2,3) 90-91; Multiple Choice (1, 2, 5, 6) 189, (9) 190; True/False (17, 19) 190
K.30 Store salad and sandwich ingredients The foundation of this objective is found on pages:
SE: Storing, 874; Sandwich Mise en Place, 967
K.31 Rotate sandwich and salad ingredients
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) DUTY L: Perform Basic Food Preparation Functions
L.01 Properly season meats, poultry, and fish using standardized recipes
The foundation of this objective is found on pages:
SE: Seasoning Meats to Be Broiled and Grilled, 326; Seasoning Meats to Be Roasted, 328; Seasoning Meats to Be Sauteed, 334; Seasoning Meats to Pan-Fry 336; Seasoning Meats to Be Simmered, 338; Seasoning Meats to Be Braised, 340; Seasoning Meats to Be Stewed, 343; Seasoning Poultry to be Broiled or Grilled, 473; Seasoning Poultry to Be Sauteed, 483; Seasoning Poultry to Be Pan-Fried, 486; Selecting and Seasoning Poultry to Be Deep-Fried, 488; Seasoning Poultry to Be Poached and Simmered, 490; Seasoning Poultry to Be Braised or Stewed, 492; Seasoning Fish to Be Broiled or grilled, 586; Seasoning Fish and Shellfish to Be Baked, 587; Seasoning Fish and Shellfish to Be Baked, 589; Seasoning Fish and Shellfish to Be Sauteed, 589; Seasoning Fish and Shellfish to Be Pan-Fried, 591; Seasoning Fish to Be Poached, 597
L.08 Use pan-frying techniques The foundation of this objective is found on pages:
SE: Pan-Frying, 336, 486, 591; Procedure for Pan-Frying Meats, 336; Recipe (13.4) 336-337, (18.6) 487, (20.4) 592(,23.3) 780; Procedure for Pan-Frying Poultry, 486; Procedure for Pan-Frying Fish and Shellfish, 591; Sautéing and Pan-Frying, 779-780; Procedure for Sautéing and Pan-Frying Potatoes, 780
TR: Multiple Choice (6) 148; True/False (14) 149
L.09 Use deep frying techniques The foundation of this objective is found on pages:
SE: Deep Frying, 337, 488, 592, 944; Procedure for Deep-Frying Poultry, 488; Recipe (18.7) 489, (20.5) 593, (22.4) 735, (23.4) 781, (26.4) 945, (31.18) 1106; Procedure for Deep-Frying Fish and Shellfish, 593; Procedure for Dee-Frying Vegetables, 733; Procedure for Deep-Frying Potatoes, 781
TR: True/False (14) 149
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
53 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) L.12 Use sautéing techniques The foundation of this objective is found on
pages:
SE: Sautéing, 333-335, 483-484, 589; Procedure for Sautéing Meats, 334; Recipe (13.3) 335, (18.5) 485, (20.3) 590, (23.3) 780; Procedure for Sautéing Poultry, 484; Procedure for Sautéing Fish and Shellfish, 589; Sautéing and Pan-Frying, 779-780; Procedure for Sautéing and Pan-Frying Potatoes, 780
TR: Multiple Choice (8) 149
L.13 Use grilling techniques The foundation of this objective is found on pages:
SE: Broiling and Grilling, 326-327, 472; Procedure for Broiling or Grilling Meats, 327; Figure (13.9) 326; Table 13.1 Determining Doneness of Broiled and Grilled meats, 327; Recipe (13.1) 328; Procedure for Broiling or Grilling Poultry, 473; Seasoning Poultry to Be Roasted, 475
TR: Multiple Choice (4, 10) 148; True/False (13) 149
L.14 Use poaching techniques The foundation of this objective is found on pages:
SE: Poaching and Simmering 489-490; Recipe (18.8) 491, (20.8, 20,9) 598-599, (20,31) 622-623, (20.32) 623, (2.5) 946; Procedure for Poaching or Simmering, 490; Poaching, 596-597, 945-946; Procedure for Submersion Poaching, 597
TR: True/False (28) 166
L.16 Carve cooked meats, poultry and fish The foundation of this objective is found on pages:
SE: Procedure for Carving Prime Rib, 332; Procedure for Carving Prime Rib on the Slicer, 332; Procedure for Carving a Steamship Round of Beef, 333; Procedure for Carving a Leg of Lamb, 333; Carving Roasted Poultry, 480; Procedure for Carving a Turkey, Capon, or Other Large Bird, 480; Procedure for Carving a Chicken or Other Small Bird, 481
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
54 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) L.21 Prepare eggs using various techniques The foundation of this objective is found on
pages:
SE: Procedure for Whipping Egg Whites, 661; Applying Various Cooking Methods, 662; Baking Eggs, 662; Procedure for Preparing Shirred Eggs, 662; Recipe (21.1) 662 (21.2) 664, (21.3) 665, (21.4) 666, (21.5) 668, (21.6) 670; Quiche, 663; Procedure for Preparing Quiche, 663; Sautéing, 664; Procedure for Preparing Scrambled Eggs, 664-665; Omelets, 665; Procedure for Preparing Omelets, 665; Procedure for Preparing French Omelets, 667; Frittatas, 667; Procedure for Preparing Frittatas, 667; Pan-Frying-668; Safety Alert, 668; Procedure for Pan-Frying Eggs, 669, In-Shell Cooking (Simmering) 669; Procedure for Preparing Soft-Cooked Eggs, 669; Procedure for Preparing Hard-Cooked Eggs, 670; Poaching, 670; Procedure for Poaching Eggs, 671; Questions for Discussion, (1-3) 685
TR: Answers to Questions for Discussion, (1-3) 66; Learning Activity-Omelet Preparation 67; Multiple Choice (2, 4-6) 167, (9) 168; True/False (14, 15) 168; Short Answer (25) 169
L.25 Prepare breakfast meats
-Bacon
-Sausage
-Ham
The foundation of this objective is found on pages:
SE: Breakfast Meats, 672
TR: Short Answer (25) 169
L.26 Prepare food order following wait staff’s instructions
DUTY M: Perform Bakery/Pastry Functions
M.05 Prepare Mousse The foundation of this objective is found on pages:
SE: Mousse, 1270-1271; Safety Alert, 1270; Recipe (35.10) 1271; Convenience Products, 1271;
TR: Multiple Choice (1, 4) 206
M.46 Prepare whipped toppings The foundation of this objective is found on pages:
SE: Heavy whipping cream, 168; Table 33.2 Suggestions for Assembling Pies and Tarts-Custard Garnish, 1164; Recipe (33.16) 1183, (35.7) 1267, (35.8) 1268-1269, (35.10) 1271; Crème Chantilly, 1193; Creams; 1267; Bavarian Cream, 1268; Procedure for Preparing Bavarian Cream, 1268; Mousse, 1271; Procedure for Preparing Mousse, 1270; Procedure for Preparing Mousse, 1270-1271
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
55 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Multiple Choice (4) 135, (4) 206; True/False
(26) 208
DUTY N: Perform Soup and Vegetable Functions
N.01 Prepare thick, cream, thin, and cold soups The foundation of this objective is found on pages:
SE: Clear Soups 279; Procedure for Preparing Broths (5) 279; Recipe (12.1) 280, (12.1) 282, (12.3) 284, (12.4) 287, (12.5) 288-289,
Broth-Based Soups, 281; Procedure for Preparing Broth-Based Soups, 281; Consommés, 282-283; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, 285; Thick Soups, 285; Table 12.1 Soups, Their Thickening Agents and Finishes, 285; Table 12.1 Cream and Puree Soup, 286;
Procedure for Preparing Cream Soups, (6) 286;
Puree Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Adjusting the Consistency of Thick Soups, 289; Other Soups, 289; Procedure for Preparing Bisques, 290; safety Alert, 292; Cold Soups, 292-293
TR: Multiple Choice, (3-5) 145, (8-10) 146;
True/False, (11, 12, 14, 16-20) 146; Short Answer, (22, 23) 146, (24, 25) 147; Essay, (28) 147
N.02 Use leftovers economically
N.03 Prepare green leafy vegetables from fresh, frozen, and canned states
The foundation of this objective is found on pages:
SE: Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Spinach, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipe (22.1) 730; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744; Preparing Salad Greens, 874-876; Procedure for Making Tossed Salads, (1,-2) 883
TR: Answers to Questions for Discussion, (4, 6, 7) 69; Learning Activity – Acid/Alkali Reaction, 70; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (7) 170; True/False (23) 171, (26) 180; Essay (29) 180; Supplementary Materials- Transparency Masters, (22.1) 71
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
56 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) N.04 Prepare flower, bud, and stem vegetables from fresh, frozen, and canned states
The foundation of this objective is found on pages:
SE: Procedure for Cutting Broccoli Spears, 701; Procedure for Cutting Cauliflower Florets, 702; Procedure for Preparing Fresh Artichokes, 721; Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Cauliflower, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipe (22.1) 730, (22.7) 740, (22.8) 741, (22.8) 741; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744
TR: Answers to Questions for Discussion, (4, 6, 7) 69; Learning Activity – Acid/Alkali Reaction, 70; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (4, 7) 170; True/False (23) 171; Supplementary Materials- Transparency Masters, (22.1) 71
N.05 Prepare bulb, tuber, root, and fruit vegetables from fresh, frozen and canned states
The foundation of this objective is found on pages:
SE: Procedure for Cutting Peppers Julienne, 705; Procedure for Coring Jalapenos, 706; Procedure for Roasting Peppers, 707; Procedure for Preparing Tomato Concasse, 708; Procedure for Cleaning Leeks, 715; Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Carrots, rutabagas, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipes (22.1) 730, (22.2) 731, (22.9) 743, (23.1) 778, (23.2) 779, (23.3) 780, (23.4) 781, (23.5) 782; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744, (1-3) 802; Table 23.2 Comparison of Mealy and Waxy Potatoes, 776; Applying Various Cooking Methods, 777, 778, 779, 780, 782; Safety Alert, 777;
TR: Answers to Questions for Discussion, (4, 6, 7) 69, (1-3) 73; Learning Activity – Acid/Alkali Reaction, 70, Cooking Potatoes, 75; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (7) 170, (2, 3 7) 173, (10) 174; True/False (23) 171; Supplementary Materials- Transparency Masters, (22.1) 71
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
57 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) N.06 Prepare seed vegetables from fresh, frozen, and canned states
The foundation of this objective is found on pages:
SE: Procedure for Cutting Kernels Off Ears of Corn, 716; Procedure for Soaking Dried Beans 717; Frozen Vegetables, 726; Procedure for Cooking Dried Beans, 737; Recipe (22.6) 738; Microwaving, 742; Pureeing, 742-742
TR: Multiple Choice (8) 171; True/False (23) 171
N.07 Prepare dried vegetables following established procedures
The foundation of this objective is found on pages:
SE: Procedure for Soaking Dried Beans 717; Procedure for Cooking Dried Beans, 737; Recipe (22.6) 738; Pureeing, 742-742
TR: Multiple Choice (8) 171; True/False (23) 171
N.08 Prepare pastas and rice following established procedures
The foundation of this objective is found on pages:
SE: Table 23.2 Guidelines for Cooking Rice, 786; Safety Alert, 786; Applying Various Cooking Methods, 789; Procedure for Simmering Grains, 789; (Recipe (23.6) 790, (23.7) 791, (23.8) 792; Pilaf Method, 972; Procedure for Preparing Grains by the Pilaf Method, 792; Risotto Method, 790; Procedure for Preparing Grains by the Risotto Method, 790; Preparing Fresh Pasta, 796; Recipe (23.9) 797, (23.10) 803. (23.45) 828-829, (23.46) 829, (23.47, 23.48) 830; Procedure for Rolling and Cutting Pasta Dough, 798; Filling Pasta, 799; Procedure for Preparing Ravioli, 799; Cooking Method, 799-801; Questions for Discussion, (6-8) 802
TR: Answers to Questions for Discussion, (6-8) 74; Learning Activity-Fresh Versus Dried Pasta, 75; Multiple Choice (6) 173, (8, 9) 174; True/False (15-21) 174; Short Answer (25-27) 175; Essay, (30) 175
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
58 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) N.09 Prepare sauces for vegetables The foundation of this objective is found on
pages:
SE: Tarragon Aioli, 746, Honey Cardamom Butter, 747; Recipe (22.33-1) 760; Soy Dipping Sauce, (22.44) 768; Procedure for Preparing Roux, 232; Incorporating Roux into a Liquid, 232; Guidelines for Using Roux, 232; Table 11.2 Proportions of Roux to Liquid, 233; Incorporating Cornstarch, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Finishing Techniques, 235; Recipe, (11.7), 237, (11.9) 239, (11.13) 243, (11.14) 245, (11.15) 246, (11.16) 248, (11.17) 251, (11.19) 253, (11.20) 254, Safety Alert-Handling Emulsified Sauces, 244; Rescuing a Broken Hollandaise, 244; Procedure for Preparing Beurre Blanc or Beurre Rouge, 247; Beurre Blanc-Variations, 248; Compound Butters, 248-249; Contemporary Sauces, 251; Procedure for Preparing Vegetable Juice Sauces, 253; Broth, 253; Procedure for Preparing Flavored Oil, 254; Table 11.5 Using Sauces, 255; Table 11.6 Troubleshooting Chart for Sauces, 256; Questions for Discussion, (7-9) 257
TR: Answers to Questions for Discussion, (7-9) 37; Multiple Choice, (4) 142; True/False, (16-18) 143; Short Answer (28, 29) 144
N.10 Properly care for and store vegetables The foundation of this objective is found on pages:
SE: Storing, 725, 777, 874; Questions for Discussion, (3) 744, (1) 888
TR: Answers to Questions for Discussion, (3) 69, (1) 79; Multiple Choice (2) 170; True/False (12) 174, (24) 180; Short Answer (22) 174; Essay, (24) 175
DUTY O: Perform Storeroom Functions
O.01 Use FIFO (First in–First out) method of inventory rotation (food and non-food items)
The foundation of this objective is found on pages:
SE: Rotate Stock, 32; Storing, 74
TR: Short Answer (21) 119
O.02 Complete physical inventory The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74
O.03 Control inventory The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74; Issuing, 74
O.04 Prepare storeroom requisitions using quantity unit and unit price to determine extensions
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
59 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) O.05 Fill storeroom requisitions accurately
DUTY P: Perform Special Dietary Functions
P.01 Use dietary terminology The foundation of this objective is found on pages:
SE: Nutrition, 40; Essential Nutrients, 41-44, 46-48; Table 3.1 Essential Nutrients, 41; Table 3.2 Sugars, 42; Table 3.3. Vitamins Their Functions, Source and Techniques for Retaining Maximum Nutrient Color, 45; Table 3.4 Minerals: Their Function and Sources, 47; The Food Pyramid, 49-50; Establishing Nutrient Requirements, 50-51; Nutrition Labeling, 51-52; Figure (3.2) 51; Questions for Discussion, (1) 58
TR: Key Terms, 9; Answers to Questions for Discussion, (1) 9; Multiple Choice (1-5, 7) 121 (8, 9) 122; Matching (11-15) 122; True/False (16-20) 122; Essay, (26, 27) 123
P.02 Prepare foods for modified diet menus according to dietitian’s directions
The foundation of this objective is found on pages:
SE: Ingredient Substitutes and Alternatives, 52-55; Table 3.5 Ingredient Substitutes, 55; Questions for Discussion, (3) 58
TR: Answers to Questions for Discussion, (3) 9; Learning Activity-Recipe Substitution Project, 10; Multiple Choice (6) 121 (10) 122; Short Answer (24) 123; Essay (29, 30) 123
P.03 Prepare dietary supplements and other special products
The foundation of this objective is found on pages:
SE: Nutrition, Eating Out and the Chef, 56-58; Authorized Health Claims, 52; Questions for Discussion, (3) 58
TR: Answers to Questions for Discussion, (3) 9; Learning Activity-Recipe Substitution Project, 10; Multiple Choice (6) 121 (10) 122; Short Answer (24) 123; Essay (29, 30) 123
P.04 Portion food for specific dietary needs The foundation of this objective is found on pages:
SE: Health Organization Recommendations, 48, 49; The Food Pyramid, 49-50; Anatomy of MyPyramid-Proportionality, 50, Moderation 50; Figure (3.2) Serving Size, 51
TR: Essay (28) 123; Supplementary Materials- Transparency Masters, (3.1) 11
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
60 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) P.05 Puree fruits, vegetables, and meats The foundation of this objective is found on
pages:
SE: Pureed Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Pureeing, 742-743; Recipe (22.9) 743, (35.13) 1277; Juicing, 940-941; Fruit Purees, 1276
P.06 Strain liquids The foundation of this objective is found on pages:
SE: Straining, 235; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing Broths (5) 279; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, (4) 285
The foundation of this objective is found on pages:
SE: Pureed Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Pureeing, 742-743; Recipe (22.9) 743; Juicing, 940-941
DUTY A: Apply Human Relations Skills
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 goals 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
61 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) 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
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
B.08 Use proper phone etiquette
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 assignments
The foundation of this objective can be found on 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
62 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) 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
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 each type including: individuals, groups, associations, corporations, leisure tour groups, weddings, and reunions
The foundation of this objective is found on pages:
SE: Sales and Service, 75; Consumers Concerns About Food and Nutrition, 55-56; Planning the Buffet, 1312; Keeping Kosher, 1313; Keeping Halal, 1313
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
63 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) 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, 845-847; 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, 11; 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
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
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
F.02 Clean and sanitize all food contact surfaces following established procedures
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
F.03 Clean and sanitize kitchenware and utensils properly using a three (3) compartment sink and cleaning/sanitizing compounds or commercial dishwasher
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
64 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.04 Clean and sanitize dishes, silver, and crystal
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
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
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; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 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
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 (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
F.06 Prevent access of vermin The foundation of this objective is found on pages:
SE: Pest Management, 32-33; Questions for Discussion, (4) 37
The foundation of this objective is found on pages:
SE: Pest Management, 32-33; Questions for Discussion, (4) 37
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
65 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.07 Properly store food items 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
F.08 Report indications of insects and pests 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
F.09 Clean up spills and/or broken dishes The foundation of this objective is found on pages:
SE: Personal Safety, 36
F.10 Follow established procedures to dispose of garbage and trash
-Recycle
-Operate necessary disposal equipment
The foundation of this objective is found on pages:
SE: Pest Management, 32
F.11 Clean and sanitize garbage containers
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
66 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.12 Inspect work area The foundation of this objective is found on
pages:
SE: Dish and Equipment Cleanliness, 32
F.13 Correct/report unsanitary work area conditions
The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
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
The foundation of this objective is found on pages:
SE: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89
TR: Essay, (29) 129
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)
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
G.03 Practice proper lifting and carrying procedures
The foundation of this objective is found on pages:
SE: Personal Safety, 36
G.04 Understand and follow established basic first aid techniques and procedures for:
-cuts
-burns
-choking
-CPR
The foundation of this objective is found on pages:
SE: First Aid, 37; First-Aid Kits, 98
G.05 Understand and identify emergency procedures
-exiting/traffic flow
-electrical, gas, water, and sprinkler systems
-Material Safety Data Sheets (MSDS)
-blood-borne pathogens
The foundation of this objective is found on pages:
SE: Fire Safety, 36; Ventilation Systems, 96;
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
67 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) 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 Vitamins-Techniques 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, 5-8) 9, (1-5) 13, (2, 4, 5) 77; Learning Activity-Menu Design (I, II) 14, Vegetarian Entrée, 78; Multiple Choice (6) 121; Essay (28) 123; True/False (9, 10) 176; Short Answer (15) 177
I.02 Order food items and kitchen supplies from approved vendors
The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74; Figure (4.3) 74; Purchasing Meats, 323-324; Purchasing Game, 541; Purchasing and Storing Fish and Shellfish, 574-575; Purchasing, 724-725; Mealy Versus Waxy, 776; Purchasing, 776; Table 23.1 Comparison of Mealy and Waxy Potatoes, 776; Purchasing, 788-789; Purchasing and Storing Pasta Products, 796; Purchasing, 874; Purchasing Fresh Fruits, 937, 938; Canned Fruits, 939; Flour-Purchasing and Storing, 1068; Chemical Leavening Agents-Purchasing and Storing, 1091; Fresh Produce Availability Chart, 1334-1336
TR: Learning Activity-Getting Game, 60, Artisan Cheese, 27, New Vegetables, 71; Multiple Choice (2) 148, (2) 173; True/False (14) 163; Short Answer (40) 166
I.03 Requisition supplies The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 75; Figure 4.3 Specification Form
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
68 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.04 Receive and inspect food items and kitchen supplies using invoices, purchase orders, etc.
The foundation of this objective is found on pages:
SE: Receiving, 74; Determining Freshness, 574; Questions for Discussion, (1) 601
TR: Answers to Questions for Discussion, (1) 62; Learning Activity-Is It Fresh, 64
I.05 Store perishable and non-perishable supplies
The foundation of this objective is found on pages:
SE: Food Service Chemicals, 28; Storing, 74; Storage Containers, 90-91; Safety Alert, 96; 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
I.06 Implement employee rules and regulations
I.07 Plan production schedules
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
69 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.08 Use equipment and tools properly The foundation of this objective is found on
pages:
SE: Paring Knife, 81; Oyster and Clam Knives, 82; Volume Measures, 83; Ladles, 83; Portion Scoops, 83; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Strainers and Sieves, 87; Woks, 87; Hotel Pans, 87; Chinois and China Cap, 88; Skimmer and Sider, 88; Cheesecloth, 88; Food Mill, 88; Flour Sifter, 88; Processing Equipment, 89; Slicer, 89; Immersion Blender, 90; Mixer, 90; Griddles, 91; Convection oven, 92; Wood-Burning Ovens, 92; Broilers and Grills 93; Tilting Skillets, 93; Steam Kettles, 93; Steamers, 94; Buffet Equipment, 95; Safety Equipment, 95-96; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106;
Questions for Discussion, (1) 117
TR: Answers to Questions for Discussion, (5) 16; Answers to Questions for Discussion, (1) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (4, 6, 7) 127, (8) 128, (1-4) 130; True/False (17-20, 24) 128, (25) 129, (16-18, 20) 131; Essay, (27, 29) 129, (27, 30) 131; Short Answer (21, 23, 25) 131
I.09 Follow guest and company security policies
I.10 Answer questions associated with food preparation and ingredients
The foundation of this objective is found on pages:
SE: Sales and Service, 75
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
The foundation of this objective is found on pages:
SE: Recipes, xv-xxv; Standardized Recipes, 65; Measurements and Conversions, 65-68; Table 4.1 Common Abbreviations, 66; Table 4.2 Common Equivalents, 67; Recipe Conversions, 68-70
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
70 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Supplementary Materials-Transparency
(4.1) 14; Multiple Choice (9) 125; True/False (12) 125; Matching, (16-22) 125; Supplementary Materials - Transparency Masters, (4.1) 14
J.02 Use hand tools
-Identify
-Maintain
The foundation of this objective is found on pages:
SE: Standards for Tools and Equipment, 78-79; Figure (5.1)78; Hand Tools, 79-88; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Silicon Bakeware, 85; Questions for Discussion, (1, 2) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106; Parisiennes, 116; Using a Mandoline, 116-117; Questions for Discussion, (1, 2, 7) 117
TR: Answers to Questions for Discussion, (1, 2) 16; Answers to Questions for Discussion, (1, 2, 7) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (1) 127, (1-4) 130; Matching (11-15) 128; True/False (18-20) 128, (16-18, 20) 131; Short Answer (21, 23, 25, 26) 131; Essay, (27, 29) 129, (27, 30) 131
J.03 Sharpen knives and other blades using available sharpening equipment to ensure sharp cutting edges
SE: Sharpening Stone, 82; Steel, 82; Knife Sharpening, 105; Questions for Discussion, (1, 2) 117
TR: Answers to Questions for Discussion, (1, 2) 20; Learning Activity-Knife Sharpening 21; Multiple Choice (1, 3) 130; True/False (20) 131; Short Answer (21) 131
J.04 Perform basic cutting operations using basic knives and cutting board to cut food items for preparation
SE: Using Your Knife Safely, 104; Gripping Your Knife, 105; Controlling Your Knife, 106; Cutting with Your Knife, 107-115; Questions for Discussion, (3-6) 117
TR: Answers to Questions for Discussion, (3-6) 20; Multiple Choice (2, 4, 5) 130; Matching (7-14) 130-131; True/False (15, 19) 131; Short Answer (22, 24) 131; Essay (28, 29) 131
J.05 Use large equipment
-Identify
-Maintain
The foundation of this objective is found on pages:
SE: Processing Equipment, 89-90; Heavy Equipment, 91-95; Induction-A New Heat Wave, 92; Ventilation System, 96; Questions for Discussion, (4, 7, 8) 100
TR: Answers to Questions for Discussion, (4) 16, 8) 17; Learning Activity-Equipment Order, 17; Multiple Choice (3-5) 127, (8, 9) 128; True/False (16, 17, 22) 128; Essay, (28, 29) 129
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
71 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.06 Properly measure/weigh ingredients The foundation of this objective is found on
pages:
SE: Measuring and Portioning Devices, 82-83; Measurements and Conversions, 65-68; Table 5.1 Portion Scoop Capacities, 83; Measuring Ingredients, 185-186; Scoop Sizes, 1332; Ladle Sizes, 1332
TR: Multiple Choice (8, 9) 125; True/False (13) 125; Matching (16-22) 125; Essay (30) 126
J.07 Convert recipes using a standardized recipe and the number of servings needed to meet production requirements
The foundation of this objective is found on pages:
SE: Table 4.1 Common Abbreviations, 66; Measurement Systems, 66-68; Common Equivalents, 67; Recipe Conversions, 68-70; Questions for Discussion, (2) 75; Measurement and Conversion Charts, 1331; Rounded Measures for Quick Reference, 1331
TR: Answers to Questions for Discussion, (2) 13; Learning Activity-Recipe Conversion, 14; Multiple Choice (9) 125; Short Answer (26,30) 126; Essay (30) 126
J.08 Portion, weigh, or measure foods using scales, measures, ladles, scoops, and other portion control devices to control amounts of food portions
The foundation of this objective is found on pages:
SE: Kitchen Procedures: Establishing Standard Portions, 74-75; Measuring and Portioning Devices, 82-83; Table 5.1 Portion Scoop Capacities, 83; Parisiennes, 116; Measuring Ingredients, 185; Portioning Foods, 1324-1325; Scoop Sizes, 1332; Ladle Sizes, 1332
The foundation of this objective is found on pages:
SE: Measuring and Portioning Devices, 82-83; Measurements and Conversions, 65-68; Table 5.1 Portion Scoop Capacities, 83; Scoop Sizes, 1332; Ladle Sizes, 1332;
J.09 Scrape, sweep, and mop floors The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31, 32
J.10 Maintain organization of dishroom area
J.11 Operate mechanical dishwashing machine The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31
J.12 Use chemicals required for the dishwashing process
The foundation of this objective is found on pages:
SE: Food Service Chemicals, 28; Dish and Equipment Cleanliness, 31
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.14 Transfer supplies and equipment between storage and work areas
The foundation of this objective is found on pages:
SE: Mise en Place, 184; The Prep List, 185
J.16 Set up and preheat heating units The foundation of this objective is found on pages:
SE: Selecting Tools and Equipment, 185
J.17 Set up and start all refrigeration units and ice bain marie
The foundation of this objective is found on pages:
SE: Making an Ice Bath, 192
TR: Essay (29) 139
J.18 Assemble all eating and serving equipment The foundation of this objective is found on pages:
SE: Buffet Equipment, 95; Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324
TR: Multiple Choice (9) 212; Short Answer (19) 212
J.19 Assemble counter tools
J.20 Arrange foods on steam table
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
J.24 Maintain appropriate serving temperatures The foundation of this objective is found on pages:
SE: Food, 23; Temperature, 23-25; The Temperature Danger Zone, 23; Figure (2.3) 25; Thermometers, 84; Safety Alert, 244, 292, 668, 777, 962, 1032; Soup Service, 296-297; Questions for Discussion, (5) 297; Presenting Hot Foods, 1325; Presenting Cold Foods, 1327
TR: Answers to Questions for Discussion, (5) 40; Multiple Choice (5) 145; True/False (18) 146; Short Answer (27) 147; Supplementary Materials- Transparency Masters, (2.2) 7
J.25 Season cookware The foundation of this objective is found on pages:
SE: Cast Iron, 85
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.26 Identify market forms of beef and veal The foundation of this objective is found on
pages:
SE: Primal and Subprimal Cuts of Beef, 350-355; Table 14.1 Using Common Cuts of Beef, 358; Primal and Subprimal Cuts of Veal, 380-383; Formula-Fed Veal Versus Free-Range Veal, 381; Table 15.1 Using Common Cuts of Veal, 390; Questions for Discussion, (1, 3, 4) 359, (4, 6) 391
TR: Answers to Questions for Discussion, (1, 3, 4) 45, (4, 6) 49; Learning Activities-From Primals to Fabricated Cuts, 47; Multiple Choice, (1-3) 151, (2, 3, 5) 153; Matching, (6-12) 151, (6-11) 153, (12) 154; True/False, (14, 17-20) 152, (17, 20) 154; Supplementary Materials- Transparency Masters, (14.2, 14.3) 47, (15.2, 15.3) 50
J.27 Identify market forms of pork SE: Primal and Subprimal Cuts of Pork, 432-435; Table 17.1 Using Common Cuts of Pork, 438
TR: Answers to Questions for Discussion, (1, 3, 4) 54; Multiple Choice, (1, 2, 4, 5, 7) 157; Matching, (8-12) 158; True/False, (14, 15, 19, 20) 158; Supplementary Materials- Transparency Masters, (17.2, 17.3) 54
J.28 Identify market forms of lamb The foundation of this objective is found on pages:
SE: Primal and Subprimal Cuts of Lamb, 406-409; Table 16.1 Using Common Cuts of Lamb, 412; True/False, ( (13-17, 19, 20) 156
TR: Answers to Questions for Discussion, (2) 51-52; Multiple Choice (2-4) 155; Matching, (9-11) 155; Supplementary Materials- Transparency Masters, (16.2, 16.3) 52
J.29 Identify market forms of poultry and game birds
The foundation of this objective is found on pages:
SE: Table 18.1 USDA Chicken Classes, 461; Identifying Poultry, 461-464; Table 18.2 USDA Duck Classes, 462; Table 18.3 USDA Goose Classes, 462; Table 18.4 USDA Guinea Classes, 462; Table 18.5 USDA Pigeon Classes, 463; Table 18.6 USDA Turkey Classes, 463; Questions for Discussion, (1) 494
TR: Answers to Questions for Discussion, (1) 56; Multiple Choice (2, 3, 4-6) 159; Matching (11-20) 160; True/False (21, 22, 30) 161; Supplementary Materials- Transparency Masters, (18.1) 58
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.30 Identify market forms of fish and shellfish The foundation of this objective is found on
pages:
SE: Identifying Fish and Shellfish, 561-573; Purchasing Fish and Shellfish, 574-575; Questions for Discussion, (3, 4) 601
TR: Answers to Questions for Discussion, (3, 4) 62-63; Learning Activity-A Seafood Handbook, 64; Multiple Choice (1, 2, 4, 5, 7) 164; Matching (11-20) 165; Short Answer (33) 166
J.31 Cut and portion meat (poultry, beef, veal, pork, lamb, and seafood)
The foundation of this objective is found on pages:
SE: Butchering Procedures, 355-357, 383-389, 409-412, 435-438, 466-470; Table 14.1 Using Common Cuts of Beef, Primal-Subprimal, 358; Questions for Discussion, (1, 3) 359, (4) 391, (4) 413, (1) 439, (3) 494; Table 15.1 Using Common Cuts of Veal, Primal-Subprimal, 390; Table 16.1 Using Common Cuts of Lamb, Primal-Subprimal, 412; Table 17.1 Using Common Cuts of Pork, Primal-Subprimal, 438; Fabricating Procedures, 577-584
TR: Answers to Questions for Discussion, (1, 3) 45, (4) 49, (4) 52, (1) 53, (3) 56; Multiple Choice (2, 3) 151, (3) 153, (2-4) 155, (5, 7) 157, (9) 160, (7) 164; True/False (16, 18) 152, (17) 154, (15, 20) 156, (15) 158, (22, 24) 160, (24) 165; Short Answer (35) 166
J.32 Devein shrimp The foundation of this objective is found on pages:
SE: Procedure for Peeling and Deveining Shrimp, 580-581
J.34 Properly store fat for deep frying The foundation of this objective is found on pages:
SE: Fats for Deep Frying, 208 (1, 6) 208
J.35 Clean, cut and grind meats, poultry, and seafood
The foundation of this objective is found on pages:
SE: Food Chopper or Buffalo Chopper, 89; Chuck 350; Table 14.1 Using Common Cuts of Beef, Primal-Subprimal (Chuck), 358; Shoulder, 380, 406; Table 15.1 Using Common Cuts of Veal, Primal-Subprimal (shoulder), 390; Table 16.1 Using Common Cuts of Lamb, Primal-Subprimal (Shoulder), 412
J.37 Dip food items in crumbs, flour, and /or batter for preparation
The foundation of this objective is found on pages:
SE: Making Bread Crumbs, 187; Breading and Battering Foods, 190-191; Questions for Discussion, (3) 193; Recipes (13.4) 336 (22.4) 734, (22.33) 760
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Answers to Questions for Discussion, (3) 30;
Learning Activities – Breading Practice Relay, 30; Supplementary Materials- Transparency Masters (9.1) 31; Multiple Choice (4) 137, (8) 138; True/False (14, 17) 138; Essay (30) 139; Supplementary Materials - Transparency Masters, (9.1) 31
J.38 Stir soups and sauces The foundation of this objective is found on pages:
SE: Incorporating Roux into a Liquid, 232; Incorporating Cornstarch, 233; Procedure for Using Beurre Manie, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Monter au Beurre, 235; Recipe (11.7-3) 237, (11.8-2) 238, (11.9-2, 3) 239; (11-10-2) 240, (11.11-3) 241, (11.14-3, 4,5, 6) 245, (11.16-2) 248, (12.3-4) 284; Hollandaise, 245; Procedure for Preparing Beurre Blanc (3) 247; Procedure for Preparing a Vegetable Juice Sauce, (6) 253; To prevent curdling (1) 286
TR: True/False (14) 143; Short Answer (29) 144; Multiple Choice (10) 146
J.39 Strain soups and sauces The foundation of this objective is found on pages:
SE: Straining, 235; Recipe (11.7-5) 237, (11.8-4) 238, (11.9-6) 239, (11-10-4) 240, (11.11-6) 241, (11.12-3) 241, (11.14-2, 7) 245, (11.16-3) 248, (12.1-4) 280, (12.3-7) 284; Procedure for Preparing Beurre Blanc (4) 247; Procedure for Preparing Pan Gravy (9) 249; Procedure for Preparing Coulis, (4) 250; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing Broths (5) 279; Procedure for Preparing Consommes, (6) 283; Correcting a Poorly Clarified Consomme, (4) 285; Procedure for Preparing cream Soups, (6) 286; Procedure for Preparing Bisques, (6, 7) 290
TR: Essay, (28) 147
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
76 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.40 Clean fresh fruits/vegetables The foundation of this objective is found on
pages:
SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Preparing salad Greens, 874; Washing, 876; Procedure for Washing Salad Greens, 877; Questions for Discussion, (2) 888; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957
TR: Answers to Questions for Discussion, (2) 80
J.42 Cut, peel, and seed vegetables, and fruits The foundation of this objective is found on pages:
SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957
J.43 Transport, store and distribute food items, supplies, utensils, and portable equipment to and from production areas and storage
The foundation of this objective is found on pages:
SE: Mise en Place, 184; The Prep List, 185;
DUTY K: Perform Salad and Pantry Functions
K.08 Assemble salad plate SE: Recipes (25.4) 884; (25.5) 885, (25.26) 900, (25.32) 905, (25.33) 906, (25.34) 907, (25.35, 25.36) 908, (25.41, 25.42) 912, (25.43, 25.44) 913, (26.10, 16.11) 951
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) K.09 Prepare cold and hot appetizers The foundation of this objective is found on
pages:
SE: Hors d’Oeuvres and Canapés, 1026-1032; Table 29.1 A Selection of Canapé Spreads and Suggested Garnishes, 1027; Recipes (29.1) 1031, (29.2, 29.3 ) 1033, (29.4) 1034-1035, (29.5, 29.6) 1036-1037; (29.7) 1037, (29.8) 1038; Sushi, 1032-1033; Hot Hors d’Oeuvres, 1035, 1036, 1037, 1038; Questions for Discussion, (1-4) 1041
TR: Answers to Questions for Discussion, (1-4) 90-91; Learning Activity-Cocktail Party Menu, 91; Multiple Choice (1-7) 189(8-10) 190; Matching (11-15) 190; True/False (16-20) 190; Short Answer (21-22) 190, (23-24) 191
K.16 Garnish foods for attractive presentation The foundation of this objective is found on pages:
SE: Recipe (11.21-2) 258, (25.4-6) 884, (25.8-3) 889, (36.1) 1305; Garnishing Soups, 295-296; Salad Garnishes, 883; Composed Salad-Garnish, 884; Procedure for Fanning Strawberries, 920; Presenting and Garnishing Sandwiches, 967; Garnishing Sliced Terrines and Pates, 997; Garnishing Plates with Herbs and Greens, 1304; Garnishing Plates with Hippen Masse, 1305
TR: True/False (13) 146, (11, 14) 210; Short Answer (26) 147(16, 17) 210; Essay, (29) 147; Multiple Choice (3, 4, 7) 209
K.21 Set up and service sandwich bar The foundation of this objective is found on pages:
SE: Sandwich Mise en Place, 967
TR: True/False (19) 185; Short Answer (24) 185
K.26 Prepare grilled sandwiches The foundation of this objective is found on pages:
SE: Grilled Sandwiches, 963; Recipe (27.3) 971, (27.4) 972
K.27 Assemble hot sandwiches The foundation of this objective is found on pages:
SE: Hot Sandwiches, 962-963; Recipe (27.5) 973, (27.6) 974, (27.8) 975, (27.18) 982-983, (27.19) 983
TR: True/False (20) 185
K.28 Attractively present sandwiches The foundation of this objective is found on pages:
SE: Presenting and Garnishing Sandwiches, 967
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
78 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) K.30 Store salad and sandwich ingredients The foundation of this objective is found on
pages:
SE: Storing, 874; Sandwich Mise en Place, 967
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
The foundation of this objective is found on pages:
SE: Seasoning Meats to Be Broiled and Grilled, 326; Seasoning Meats to Be Roasted, 328; Seasoning Meats to Be Sauteed, 334; Seasoning Meats to Pan-Fry 336; Seasoning Meats to Be Simmered, 338; Seasoning Meats to Be Braised, 340; Seasoning Meats to Be Stewed, 343; Seasoning Poultry to be Broiled or Grilled, 473; Seasoning Poultry to Be Sauteed, 483; Seasoning Poultry to Be Pan-Fried, 486; Selecting and Seasoning Poultry to Be Deep-Fried, 488; Seasoning Poultry to Be Poached and Simmered, 490; Seasoning Poultry to Be Braised or Stewed, 492; Seasoning Fish to Be Broiled or grilled, 586; Seasoning Fish and Shellfish to Be Baked, 587; Seasoning Fish and Shellfish to Be Baked, 589; Seasoning Fish and Shellfish to Be Sauteed, 589; Seasoning Fish and Shellfish to Be Pan-Fried, 591; Seasoning Fish to Be Poached, 597
L.02 Bread/batter foods following established procedures
The foundation of this objective is found on pages:
SE: Making Bread Crumbs, 187; Breading and Battering Foods, 190-191; Questions for Discussion, (3) 193; Recipes (13.4) 336 (22.4) 734, (22.33) 760
TR: Answers to Questions for Discussion, (3) 30;
Learning Activities – Breading Practice Relay, 30; Supplementary Materials- Transparency Masters (9.1) 31; Multiple Choice (4) 137, (8) 138; True/False (14, 17) 138; Essay (30) 139
L.03 Make roux The foundation of this objective is found on pages:
SE: Procedure for Preparing Roux, 232; Incorporating Roux into a Liquid, 232; Guidelines for Using Roux, 232; Table 11.2 Proportions of Roux to Liquid, 233
TR: True/False (19) 143
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) L.04 Make basic stocks following established procedures
The foundation of this objective is found on pages:
SE: Principles of Stock Making, 220-222; Figure (11.2), 221; Safety Alert, 221; Procedure for Blanching Bones, 222; Recipe (11.1) 222-223, (11-2) 224, (11.3, 11.4) 226, (11.5) 227, (11.6) 228; Procedure for Caramelizing Bones, 223; Procedure for Deglazing the Pan, 224; Procedure for Caramelizing Mirepoix, 224; Procedure for Reducing a Stock to a Glaze, 229; Table 11.1 Troubleshooting Chart for Stocks, 229
Questions for Discussion, (1-4) 257
TR: Answers to Questions for Discussion, (1-4) 36; Multiple Choice, (7) 142, (8, 10) 143; True/False, (12, 13, 20) 143; Short Answer, (21, 22 ) 143, (25-27) 144, (38) 144; Essay, (39, 40) 144
L.05 Prepare sauces/gravies following established procedures
-brown sauce
-white sauce
-tomato sauce
-hollandaise sauce
-and variations
The foundation of this objective can be found on pages:
SE: Procedure for Preparing Roux, 232; Incorporating Roux into a Liquid, 232; Guidelines for Using Roux, 232; Table 11.2 Proportions of Roux to Liquid, 233; Incorporating Cornstarch, 233; Procedure for Using Beurre Manié, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Finishing Techniques, 235; Recipe, (11.7), 237, (11.9) 239, (11.10, 11.11) 240, (11.12) 241, (11.13) 243, (11.14) 245, (11.15) 246, (11.16) 248, (11.17) 251, (11.18) 252, (11.19) 253, (11.20) 254, Safety Alert-Handling Emulsified Sauces, 244; Rescuing a Broken Hollandaise, 244; Procedure for Preparing Beurre Blanc or Beurre Rouge, 247; Beurre Blanc-Variations, 248; Compound Butters, 248-249; Procedure for Preparing Pan Gravy, 249; Pan Sauces, 250; Procedure for Preparing a Coulis, 250; Contemporary Sauces, 251; Procedure for Preparing Vegetable Juice Sauces, 253; Broth, 253; Procedure for Preparing Flavored Oil, 254; Table 11.6 Troubleshooting Chart for Sauces, 256; Questions for Discussion, (6-11) 257
TR: Key Terms, 35-36; Answers to Questions for Discussion, (6-11) 37; Multiple Choice, (1) 142, (9) 143; True/False, (15-18) 143; Short Answer (28, 29) 144
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
80 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) L.06 Use braising techniques The foundation of this objective is found on
pages:
SE: Braising and Stewing, 339-340, 492; Procedure for Braising or Stewing Meats, 341; Recipe (13.6) 342, (18.9) 493; Procedure for Braising or Stewing Poultry, 493; Questions for Discussion, (8) 347
TR: Answers to Questions for Discussion, (8) 44; Multiple Choice (3) 148; True/False (15) 149
L.07 Use broiling techniques
The foundation of this objective is found on pages:
SE: Broiling and Grilling, 326-327, 472; Procedure for Broiling or Grilling Meats, 327; Figure (13.9) 326; Table 13.1 Determining Doneness of Broiled and Grilled meats, 327; Recipe (13.1) 328; Procedure for Broiling or Grilling Poultry, 473; Seasoning Poultry to Be Roasted, 475
TR: Multiple Choice (4, 10) 148; True/False (13) 149
L.08 Use pan-frying techniques The foundation of this objective is found on pages:
SE: Pan-Frying, 336, 486, 591; Procedure for Pan-Frying Meats, 336; Recipe (13.4) 336-337, (18.6) 487, (20.4) 592, (23.3) 780; Procedure for Pan-Frying Poultry, 486; Procedure for Pan-Frying Fish and Shellfish, 591; Sautéing and Pan-Frying, 779-780; Procedure for Sautéing and Pan-Frying Potatoes, 780
TR: Multiple Choice (6) 148; True/False (14) 149
L.09 Use deep frying techniques The foundation of this objective is found on pages:
SE: Deep Frying, 337, 488, 592, 944; Procedure for Deep-Frying Poultry, 488; Recipe (18.7) 489, (20.5) 593, (23.4) 781, (26.4) 945, (31.18) 1106; Procedure for Deep-Frying Fish and Shellfish, 593; Procedure for Deep-Frying Potatoes, 781
TR: True/False (14) 149
L.10 Use broasting techniques
L.11 Use roasting/baking techniques The foundation of this objective is found on pages:
SE: Roasting, 328-329, 474-475, 476; Procedure for Roasting Meats, 330; Recipe (13.2) 330-331, (18.3) 478-479, (20.2) 588; Table 18.7 Roasting Temperatures and Times, 477; Procedure for Roasting Turkey, 478; Procedure for Baking Fish and Shellfish, 588;
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
81 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) L.12 Use sautéing techniques The foundation of this objective is found on
pages:
SE: Sautéing, 333-335, 483-484, 589; Procedure for Sautéing Meats, 334; Recipe (13.3) 335, (18.5) 485, (20.3) 590, (23.3) 780; Procedure for Sautéing Poultry, 484; Procedure for Sautéing Fish and Shellfish, 589; Sautéing and Pan-Frying, 779-780; Procedure for Sautéing and Pan-Frying Potatoes, 780
TR: Multiple Choice (8) 149
L.13 Use grilling techniques The foundation of this objective is found on pages:
SE: Broiling and Grilling, 326-327, 472; Procedure for Broiling or Grilling Meats, 327; Figure (13.9) 326; Table 13.1 Determining Doneness of Broiled and Grilled meats, 327; Recipe (13.1) 328, (20.39) 631; Procedure for Broiling or Grilling Poultry, 473; Seasoning Poultry to Be Roasted, 475
TR: Multiple Choice (4, 10) 148; True/False (13) 149
L.14 Use poaching techniques The foundation of this objective is found on pages:
SE: Poaching and Simmering 489-490; Recipe (18.8) 491, (20.8, 20,9) 598-599, (20,31) 622-623, (20.32) 623, (2.5) 946; Procedure for Poaching or Simmering, 490; Poaching, 596-597, 945-946; Procedure for Submersion Poaching, 597
TR: True/False (28) 166
L.15 Use stewing/simmering techniques The foundation of this objective is found on pages:
SE: Stewing, 342-343; Procedure for Sewing Meats-Brown Stews, 343-344; Stew Terminology, 343; Recipe (13.7) 344; Procedure for Sewing Meats-Simmered White Stews, 346; Questions for Discussion, (8) 347; Multiple Choice (5) 148; Poaching and Simmering 489-490; Recipe (18.8) 491; Simmering, 599; Procedure for Simmering or Boiling Fish; 600
TR: Answers to Questions for Discussion, (8) 44
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
82 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) L.16 Carve cooked meats, poultry and fish The foundation of this objective is found on
pages:
SE: Procedure for Carving Prime Rib, 332; Procedure for Carving Prime Rib on the Slicer, 332; Procedure for Carving a Steamship Round of Beef, 333; Procedure for Carving a Leg of Lamb, 333; Carving Roasted Poultry, 480; Procedure for Carving a Turkey, Capon, or Other Large Bird, 480; Procedure for Carving a Chicken or Other Small Bird, 481
L.17 Bake casseroles The foundation of this objective is found on pages:
SE: Baking en Casserole, 778; Procedure for Baking Potatoes en Casserole, 778-779
L.18 Make pizzas
The foundation of this objective is found on pages:
SE: pizza, 963, Recipe (27.19) 983, (32.16) 1137
L.19 Make bread stuffing/dressings The foundation of this objective is found on pages:
SE: Accompaniments to Roasted Poultry, 477; Recipes (18.3-3, 4, 5) 479, (15.14) 402, (16.10) 422, (17.17) 454
L.20 Cook cereals
-Grits
-Oatmeal
The foundation of this objective is found on pages:
SE: Cereal and Grains, 674-675; Grits, 784; Oats, 788; Determining Doneness, 789; Simmering, 789; Procedure for Simmering Grains, 789
TR: Multiple Choice (6) 173
L.21 Prepare eggs using various techniques The foundation of this objective is found on pages:
SE: Procedure for Whipping Egg Whites, 661; Applying Various Cooking Methods, 662; Baking Eggs, 662; Procedure for Preparing Shirred Eggs, 662; Recipe (21.1) 662 (21.2) 664, (21.3) 665, (21.4) 666, (21.5) 668, (21.6) 670; Quiche, 663; Procedure for Preparing Quiche, 663; Sautéing, 664; Procedure for Preparing Scrambled Eggs, 664-665; Omelets, 665; Procedure for Preparing Omelets, 665; Procedure for Preparing French Omelets, 667; Frittatas, 667; Procedure for Preparing Frittatas, 667; Pan-Frying-668; Safety Alert, 668; Procedure for Pan-Frying Eggs, 669, In-Shell Cooking (Simmering) 669; Procedure for Preparing Soft-Cooked Eggs, 669; Procedure for Preparing Hard-Cooked Eggs, 670; Poaching, 670; Procedure for Poaching Eggs, 671; Questions for Discussion, (1-3) 685
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
83 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Answers to Questions for Discussion, (1-3)
66; Learning Activity-Omelet Preparation 67; Multiple Choice (2, 4-6) 167, (9) 168; True/False (14, 15) 168; Short Answer (25) 169
L.22 Make pancakes The foundation of this objective is found on pages:
SE: Griddlecakes, 672; Procedure for Making Pancakes, 672; Recipe (21.7) 673, (21.8) 674, (21.19) 692, (21.20) 693, (21.21) 694; Crepes, 673; Procedure for Making Crepes, 673-674; Questions for Discussion, (5) 685
TR: Answers to Questions for Discussion, (5) 67; Multiple Choice (7) 167
L.23 Make waffles The foundation of this objective is found on pages:
SE: Griddlecakes, 672; Recipe (21.22) 694-695
L.24 Prepare French toast The foundation of this objective is found on pages:
SE: Griddlecakes, 672; Recipe (21.24, 21.25) 696-697
L.25 Prepare breakfast meats
-Bacon
-Sausage
-Ham
The foundation of this objective is found on pages:
SE: Breakfast Meats, 672
TR: Short Answer (25) 169
L.26 Prepare food order following wait staff’s instructions
DUTY N: Perform Soup and Vegetable Functions
N.01 Prepare thick, cream, thin, and cold soups The foundation of this objective is found on pages:
SE: Clear Soups 279; Procedure for Preparing Broths (5) 279; Recipe (12.1) 280, (12.1) 282, (12.3) 284, (12.4) 287, (12.5) 288-289,
Broth-Based Soups, 281; Procedure for Preparing Broth-Based Soups, 281; ConConsommés82-283; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, 285; Thick Soups, 285; Table 12.1 Soups, Their Thickening Agents and Finishes, 285; Table 12.1 Cream and Puree Soup, 286;
Procedure for Preparing Cream Soups, (6) 286;
Puree Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Adjusting the Consistency of Thick Soups, 289; Other Soups, 289; Procedure for Preparing Bisques, 290; safety Alert, 292; Cold Soups, 292-293
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
84 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Multiple Choice, (3-5) 145, (8-10) 146;
True/False, (11, 12, 14, 16-20) 146; Short Answer, (22, 23) 146, (24, 25) 147; Essay, (28) 147
N.02 Use leftovers economically
N.03 Prepare green leafy vegetables from fresh, frozen, and canned states
The foundation of this objective is found on pages:
SE: Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Spinach, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipe (22.1) 730, (22.46) 769; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744; Preparing Salad Greens, 874-876; Procedure for Making Tossed Salads, (1,-2) 883
TR: Answers to Questions for Discussion, (4, 6, 7) 69; Learning Activity – Acid/Alkali Reaction, 70; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (7) 170; True/False (23) 171, (26) 180; Essay (29) 180; Supplementary Materials- Transparency Masters, (22.1) 71
N.04 Prepare flower, bud, and stem vegetables from fresh, frozen, and canned states
The foundation of this objective is found on pages:
SE: Procedure for Cutting Broccoli Spears, 701; Procedure for Cutting Cauliflower Florets, 702; Procedure for Preparing Fresh Artichokes, 721; Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Cauliflower, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipe (22.1) 730, (22.7) 740, (22.8) 741, (22.8) 741; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744
TR: Answers to Questions for Discussion, (4, 6, 7) 69; Learning Activity – Acid/Alkali Reaction, 70; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (4, 7) 170; True/False (23) 171 Supplementary Materials- Transparency Masters, (22.1) 71
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
85 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) N.05 Prepare bulb, tuber, root, and fruit vegetables from fresh, frozen and canned states
The foundation of this objective is found on pages:
SE: Procedure for Cutting Peppers Julienne, 705; Procedure for Coring Jalapenos, 706; Procedure for Roasting Peppers, 707; Procedure for Preparing Tomato Concasse, 708; Procedure for Cleaning Leeks, 715; Frozen Vegetables, 726; Acid/Alkali Reactions, 727; Table 22.1 Acid/Alkali Reactions-Carrots, rutabagas, 727; Guidelines for Vegetable Cookery, 728; Determining Doneness, 729; Dry-Heat Cooking Methods, 729, 730-731, 732, 733; Recipes (22.1) 730, (22.2) 731, (22.9) 743, (23.1) 778, (23.2) 779, (23.3) 780, (23.4) 781, (23.5) 782; Moist-Heat Cooking Methods, 735-736, 739; Combination Cooking Methods, 740-741; Microwaving, 742; Pureeing, 742-743; Questions for Discussion, (4, 6, 7) 744, (1-3) 802; Table 23.2 Comparison of Mealy and Waxy Potatoes, 776; Applying Various Cooking Methods, 777, 778, 779, 780, 782; Safety Alert, 777
TR: Answers to Questions for Discussion, (4, 6, 7) 69, (1-3) 73; Learning Activity – Acid/Alkali Reaction, 70, Cooking Potatoes, 75; Supplementary Materials - Acid/Alkali Reaction, 71; Multiple Choice (7) 170, (2, 3 7) 173, (10) 174; True/False (23) 171; Supplementary Materials- Transparency Masters, (22.1) 71
N.06 Prepare seed vegetables from fresh, frozen, and canned states
The foundation of this objective is found on pages:
SE: Procedure for Cutting Kernels Off Ears of Corn, 716; Procedure for Soaking Dried Beans 717; Frozen Vegetables, 726; Procedure for Cooking Dried Beans, 737; Recipe (22.6) 738, (22.15) 748, (22.26) 755, (22.30, 22.31) 758; Microwaving, 742; Pureeing, 742-742
TR: Multiple Choice (8) 171; True/False (23) 171
N.07 Prepare dried vegetables following established procedures
The foundation of this objective is found on pages:
SE: Procedure for Soaking Dried Beans 717; Procedure for Cooking Dried Beans, 737; Recipe (22.6) 738, (22.15) 748, (22.41) 765; Pureeing, 742-742
TR: Multiple Choice (8) 171; True/False (23) 171
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
86 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) N.08 Prepare pastas and rice following established procedures
The foundation of this objective is found on pages:
SE: Table 23.2 Guidelines for Cooking Rice, 786; Safety Alert, 786; Applying Various Cooking Methods, 789; Procedure for Simmering Grains, 789; (Recipe (23.6) 790, (23.7) 791, (23.8) 792; Pilaf Method, 972; Procedure for Preparing Grains by the Pilaf Method, 792; Risotto Method, 790; Procedure for Preparing Grains by the Risotto Method, 790; Preparing Fresh Pasta, 796; Recipe (23.9) 797, (23.10) 803. (23.45) 828-829, (23.46) 829, (23.47, 23.48) 830; Procedure for Rolling and Cutting Pasta Dough, 798; Filling Pasta, 799; Procedure for Preparing Ravioli, 799; Cooking Method, 799-801; Questions for Discussion, (6-8) 802
TR: Answers to Questions for Discussion, (6-8) 74; Learning Activity-Fresh Versus Dried Pasta, 75; Multiple Choice (6) 173, (8, 9) 174; True/False (15-21) 174; Short Answer (25-27) 175; Essay, (30) 175
N.09 Prepare sauces for vegetables The foundation of this objective is found on pages:
SE: Tarragon Aioli, 746, Honey Cardamom Butter, 747; Recipe (22.33-1) 760; Soy Dipping Sauce, (22.44) 768; Procedure for Preparing Roux, 232; Incorporating Roux into a Liquid, 232; Guidelines for Using Roux, 232; Table 11.2 Proportions of Roux to Liquid, 233; Incorporating Cornstarch, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Finishing Techniques, 235; Recipe, (11.7), 237, (11.9) 239, (11.13) 243, (11.14) 245, (11.15) 246, (11.16) 248, (11.17) 251, (11.19) 253, (11.20) 254, Safety Alert-Handling Emulsified Sauces, 244; Rescuing a Broken Hollandaise, 244; Procedure for Preparing Beurre Blanc or Beurre Rouge, 247; Beurre Blanc-Variations, 248; Compound Butters, 248-249; Contemporary Sauces, 251; Procedure for Preparing Vegetable Juice Sauces, 253; Broth, 253; Procedure for Preparing Flavored Oil, 254; Table 11.5 Using Sauces, 255; Table 11.6 Troubleshooting Chart for Sauces, 256; Questions for Discussion, (7-9) 257
TR: Answers to Questions for Discussion, (7-9) 37; Multiple Choice, (4) 142; True/False, (16-18) 143; Short Answer (28, 29) 144
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
87 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) N.10 Properly care for and store vegetables The foundation of this objective is found on
pages:
SE: Storing, 725, 777, 874; Questions for Discussion, (3) 744, (1) 888
TR: Answers to Questions for Discussion, (3) 69, (1) 79; Multiple Choice (2) 170; True/False (12) 174, (24) 180; Short Answer (22) 174; Essay, (24) 175
DUTY O: Perform Storeroom Functions
O.01 Use FIFO (First in–First out) method of inventory rotation (food and non-food items_
The foundation of this objective is found on pages:
SE: Rotate Stock, 32; Storing, 74
TR: Short Answer (21) 119
O.02 Complete physical inventory The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74
O.03 Control inventory The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74; Issuing, 74
O.04 Prepare storeroom requisitions using quantity unit and unit price to determine extensions
O.05 Fill storeroom requisitions accurately
DUTY P: Perform Special Dietary Functions
P.01 Use dietary terminology The foundation of this objective is found on pages:
SE: Nutrition, 40; Essential Nutrients, 41-44, 46-48; Table 3.1 Essential Nutrients, 41; Table 3.2 Sugars, 42; Table 3.3. Vitamins Their Functions, Source and Techniques for Retaining Maximum Nutrient Color, 45; Table 3.4 Minerals: Their Function and Sources, 47; The Food Pyramid, 49-50; Establishing Nutrient Requirements, 50-51; Nutrition Labeling, 51-52; Figure (3.2) 51; Questions for Discussion, (1) 58
TR: Key Terms, 9; Answers to Questions for Discussion, (1) 9; Multiple Choice (1-5, 7) 121 (8, 9) 122; Matching (11-15) 122; True/False (16-20) 122; Essay, (26, 27) 123
P.02 Prepare foods for modified diet menus according to dietitian’s directions
The foundation of this objective is found on pages:
SE: Ingredient Substitutes and Alternatives, 52-55; Table 3.5 Ingredient Substitutes, 55; Questions for Discussion, (3) 58
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
88 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Answers to Questions for Discussion, (3) 9;
Learning Activity-Recipe Substitution Project, 10; Multiple Choice (6) 121 (10) 122; Short Answer (24) 123; Essay (29, 30) 123
P.03 Prepare dietary supplements and other special products
The foundation of this objective is found on pages:
SE: Nutrition, Eating Out and the Chef, 56-58; Authorized Health Claims, 52; Questions for Discussion, (3) 58
TR: Answers to Questions for Discussion, (3) 9; Learning Activity-Recipe Substitution Project, 10; Multiple Choice (6) 121 (10) 122; Short Answer (24) 123; Essay (29, 30) 123
P.04 Portion food for specific dietary needs The foundation of this objective is found on pages:
SE: Health Organization Recommendations, 48, 49; The Food Pyramid, 49-50; Anatomy of MyPyramid-Proportionality, 50, Moderation 50; Figure (3.2) Serving Size, 51
TR: Essay (28) 123; Supplementary Materials- Transparency Masters, (3.1) 11
P.05 Puree fruits, vegetables, and meats The foundation of this objective is found on pages:
SE: Pureed Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Pureeing, 742-743; Recipe (22.9) 743, (35.13) 1277; Juicing, 940-941; Fruit Purees, 1276
P.06 Strain liquids The foundation of this objective is found on pages:
SE: Straining, 235; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing Broths (5) 279; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, (4) 285;
The foundation of this objective is found on pages:
SE: Pureed Soups, 287-288; Procedure for Preparing Pureed Soups, 288; Pureeing, 742-743; Recipe (22.9) 743; Juicing, 940-941
DUTY A: Apply Human Relations Skills
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
89 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Multiple Choice (4) 118
A.04 Set personal goals 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 print outs, and other visual displays
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
B.08 Use proper phone etiquette
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
90 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) C.02 Effectively plan and organize job duties and assignments
The foundation of this objective can be found on 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
DUTY D: Use Interpersonal Skills in Working with Others
D.01 Exhibit teamwork cooperation with employees, supervisors, and courtesy with managers, customer, 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 SE: The foundation of this objective is found on pages:
SE: dining room manager, 12; executive chef, 12
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
91 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) 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
The foundation of this objective is found on pages:
SE: Sales and Service, 75; Consumers Concerns About Food and Nutrition, 55-56; Planning the Buffet, 1312; Keeping Kosher, 1313; Keeping Halal, 1313
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
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
F.02 Clean and sanitize all fool contact surfaces following established procedures
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
F.03 Clean and sanitize kitchenware and utensils properly using a three (3) compartment sink and cleaning/sanitizing compounds or commercial dishwasher
The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31-32; Dishwashers, 95
TR: Multiple Choice (3) 118
F.04 Clean and sanitize dishes, silver, and crystal
SE: Dish and Equipment Cleanliness, 31-33; Dishwashers, 95
TR: Supplementary Materials: Transparency Masters (2.3) 7; Multiple Choice (3) 118
F.05
-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
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; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
92 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
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 (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
F.06 Prevent access of vermin 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
F.07 Properly store food items 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
93 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.08 Report indications of insects and pests 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
F.09 Clean up spills and/or broken dishes The foundation of this objective is found on pages:
SE: Personal Safety, 36
F.10 Follow established procedures to dispose of garbage and trash
-Recycle
-Operate necessary disposal equipment
The foundation of this objective is found on pages:
SE: Pest Management, 32
F.11 Clean and sanitize garbage containers
F.12 Inspect work area The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
F.13 Correct/report unsanitary work area conditions
The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
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: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89;
TR: Essay, (29) 129
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)
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
G.03 Practice proper lifting and carrying procedures
The foundation of this objective is found on pages:
SE: Personal Safety, 36;
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) G.04 Understand and follow established basic first aid techniques and procedures for:
-cuts
-burns
-choking
-CPR
The foundation of this objective is found on pages:
SE: First Aid, 37; First-Aid Kits, 98
TR:
G.05 Understand and identify emergency procedures
-exiting/traffic flow
-electrical, gas, water, and sprinkler systems
-Material Safety Data Sheets (MSDS)
-blood-borne pathogens
The foundation of this objective is found on pages:
SE: Fire Safety, 36; Ventilation Systems, 96;
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.03 Requisition supplies The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 75; Figure 4.3 Specification Form
I.04 Receive and inspect food items and kitchen supplies using invoices, purchase orders, etc.
The foundation of this objective is found on pages:
SE: Receiving, 74; Determining Freshness, 574; Questions for Discussion, (1) 601
TR: Answers to Questions for Discussion, (1) 62; Learning Activity-Is It Fresh, 64
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.05 Store perishable and non-perishable supplies
The foundation of this objective is found on pages:
SE: Food Service Chemicals, 28; Storing, 74; Storage Containers, 90-91; Safety Alert, 96; 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
I.06 Implement employee rules and regulations
I.07 Plan production schedules
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.08 Use equipment and tools properly The foundation of this objective is found on
pages:
SE: Paring Knife, 81; Oyster and Clam Knives, 82; Volume Measures, 83; Ladles, 83; Portion Scoops, 83; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Strainers and Sieves, 87; Woks, 87; Hotel Pans, 87; Chinois and China Cap, 88; Skimmer and Spider, 88; Cheesecloth, 88; Food Mill, 88; Flour Sifter, 88; Processing Equipment, 89; Slicer, 89; Immersion Blender, 90; Mixer, 90; Griddles, 91; Convection oven, 92; Wood-Burning Ovens, 92; Broilers and Grills 93; Tilting Skillets, 93; Steam Kettles, 93; Steamers, 94; Buffet Equipment, 95; Safety Equipment, 95-96; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106;
Questions for Discussion, (1) 117
TR: Answers to Questions for Discussion, (5) 16; Answers to Questions for Discussion, (1) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (4, 6, 7) 127, (8) 128, (1-4) 130; True/False (17-20, 24) 128, (25) 129, (16-18, 20) 131; Essay, (27, 29) 129, (27, 30) 131; Short Answer (21, 23, 25) 131
I.09 Follow guest and company security policies
I.10 Answer questions associated with food preparation and ingredients
The foundation of this objective is found on pages:
SE: Sales and Service, 75
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) DUTY J: Perform Basic Food Production Duties
J.02 Use hand tools
-Identify
-Maintain
The foundation of this objective is found on pages:
SE: Standards for Tools and Equipment, 78-79; Figure (5.1)78; Hand Tools, 79-88; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Silicon Bakeware, 85; Questions for Discussion, (1, 2) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106; Parisiennes, 116; Using a Mandoline, 116-117; Questions for Discussion, (1, 2, 7) 117
TR: Answers to Questions for Discussion, (1, 2) 16; Answers to Questions for Discussion, (1, 2, 7) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (1) 127, (1-4) 130; Matching (11-15) 128; True/False (18-20) 128, (16-18, 20) 131; Short Answer (21, 23, 25, 26) 131; Essay, (27, 29) 129, (27, 30) 131
J.03 Sharpen knives and other blades using available sharpening equipment to ensure sharp cutting edges
SE: Sharpening Stone, 82; Steel, 82; Knife Sharpening, 105; Questions for Discussion, (1, 2) 117
TR: Answers to Questions for Discussion, (1, 2) 20; Learning Activity-Knife Sharpening 21; Multiple Choice (1, 3) 130; True/False (20) 131; Short Answer (21) 131
J.04 Perform basic cutting operations using basic knives and cutting board to cut food items for preparation
SE: Using Your Knife Safely, 104; Gripping Your Knife, 105; Controlling Your Knife, 106; Cutting with Your Knife, 107-115; Questions for Discussion, (3-6) 117
TR: Answers to Questions for Discussion, (3-6) 20; Multiple Choice (2, 4, 5) 130; Matching (7-14) 130-131; True/False (15, 19) 131; Short Answer (22, 24) 131; Essay (28, 29) 131
J.05 Use large equipment
-Identify
-Maintain
The foundation of this objective is found on pages:
SE: Processing Equipment, 89-90; Heavy Equipment, 91-95; Induction-A New Heat Wave, 92; Ventilation System, 96; Questions for Discussion, (4, 7, 8) 100
TR: Answers to Questions for Discussion, (4) 16, 8) 17; Learning Activity-Equipment Order, 17; Multiple Choice (3-5) 127, (8, 9) 128; True/False (16, 17, 22) 128; Essay, (28, 29) 129
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.06 Properly measure/weigh ingredients The foundation of this objective is found on
pages:
SE: Measuring and Portioning Devices, 82-83; Measurements and Conversions, 65-68; Table 5.1 Portion Scoop Capacities, 83; Measuring Ingredients, 185-186; Scoop Sizes, 1332; Ladle Sizes, 1332
TR: Multiple Choice (8, 9) 125; True/False (13) 125; Matching (16-22) 125; Essay (30) 126
J.07 Convert recipes using a standardized recipe and the number of servings needed to meet production requirements
The foundation of this objective is found on pages:
SE: Table 4.1 Common Abbreviations, 66; Measurement Systems, 66-68; Common Equivalents, 67; Recipe Conversions, 68-70; Questions for Discussion, (2) 75; Measurement and Conversion Charts, 1331; Rounded Measures for Quick Reference, 1331
TR: Answers to Questions for Discussion, (2) 13; Learning Activity-Recipe Conversion, 14; Multiple Choice (9) 125; Short Answer (26,30) 126; Essay (30) 126
J.08 Portion, weigh, or measure foods using scales, measures, ladles, scoops, and other portion control devices to control amounts of food portions
The foundation of this objective is found on pages:
SE: Kitchen Procedures: Establishing Standard Portions, 74-75; Measuring and Portioning Devices, 82-83; Table 5.1 Portion Scoop Capacities, 83; Parisiennes, 116; Measuring Ingredients, 185; Portioning Foods, 1324-1325; Scoop Sizes, 1332; Ladle Sizes, 1332
The foundation of this objective is found on pages:
SE: Measuring and Portioning Devices, 82-83; Measurements and Conversions, 65-68; Table 5.1 Portion Scoop Capacities, 83; Scoop Sizes, 1332; Ladle Sizes, 1332;
J.09 Scrape, sweep, and mop floors The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31, 32
J.10 Maintain organization of dishroom area
J.11 Operate mechanical dishwashing machine The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31
J.12 Use chemicals required for the dishwashing process
The foundation of this objective is found on pages:
SE: Food Service Chemicals, 28; Dish and Equipment Cleanliness, 31
J.13 Follow daily dishwashing machine maintenance schedule
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.14 Transfer supplies and equipment between storage and work areas
The foundation of this objective is found on pages:
SE: Mise en Place, 184; The Prep List, 185;
J.15 Polish silver
J.16 Set up and preheat heating units The foundation of this objective is found on pages:
SE: Selecting Tools and Equipment, 185
J.17 Set up and start all refrigeration units and ice bain marie
The foundation of this objective is found on pages:
SE: Making an Ice Bath, 192
TR: Essay (29) 139
J.18 Assemble all eating and serving equipment The foundation of this objective is found on pages:
SE: Buffet Equipment, 95; Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324
TR: Multiple Choice (9) 212; Short Answer (19) 212
J.19 Assemble counter tools
J.23 Shut down all heating and refrigeration units
J.24 Maintain appropriate serving temperatures The foundation of this objective is found on pages:
SE: Food, 23; Temperature, 23-25; The Temperature Danger Zone, 23; Figure (2.3) 25; Thermometers, 84; Safety Alert, 244, 292, 668, 777, 962, 1032; Soup Service, 296-297; Questions for Discussion, (5) 297; Presenting Hot Foods, 1325; Presenting Cold Foods, 1327
TR: Answers to Questions for Discussion, (5) 40; Multiple Choice (5) 145; True/False (18) 146; Short Answer (27) 147; Supplementary Materials- Transparency Masters, (2.2) 7
J.25 Season cookware The foundation of this objective is found on pages:
SE: Cast Iron, 85
J.34 Properly store fat for deep frying The foundation of this objective is found on pages:
SE: Fats for Deep Frying, 208 (1, 6) 208
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
100 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.38 Stir soups and sauces The foundation of this objective is found on
pages:
SE: Incorporating Roux into a Liquid, 232; Incorporating Cornstarch, 233; Procedure for Using Beurre Manie, 233; Procedure for Using a Liaison, 234; Emulsification, 235; Monter au Beurre, 235; Recipe (11.7-3) 237, (11.8-2) 238, (11.9-2, 3) 239; (11-10-2) 240, (11.11-3) 241, (11.14-3, 4,5, 6) 245, (11.16-2) 248, (12.3-4) 284; Hollandaise, 245; Procedure for Preparing Beurre Blanc (3) 247; Procedure for Preparing a Vegetable Juice Sauce, (6) 253; To prevent curdling (1) 286
TR: True/False (14) 143; Short Answer (29) 144; Multiple Choice (10) 146
J.39 Strain soups and sauces The foundation of this objective is found on pages:
SE: Straining, 235; Recipe (11.7-5) 237, (11.8-4) 238, (11.9-6) 239, (11-10-4) 240, (11.11-6) 241, (11.12-3) 241, (11.14-2, 7) 245, (11.16-3) 248, (12.1-4) 280, (12.3-7) 284; Procedure for Preparing Beurre Blanc (4) 247; Procedure for Preparing Pan Gravy (9) 249; Procedure for Preparing Coulis, (4) 250; Procedure for Preparing a Vegetable Juice Sauce, (5) 253; Procedure for Preparing broths (5) 279; Procedure for Preparing Consommés, (6) 283; Correcting a Poorly Clarified Consommé, (4) 285; Procedure for Preparing cream Soups, (6) 286; Procedure for Preparing Bisques, (6, 7) 290
TR: Essay, (28) 147
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.40 Clean fresh fruits/vegetables The foundation of this objective is found on
pages:
SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Preparing salad Greens, 874; Washing, 876; Procedure for Washing Salad Greens, 877; Questions for Discussion, (2) 888; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957
TR: Answers to Questions for Discussion, (2) 80
J.42 Cut, peel, and seed vegetables, and fruits The foundation of this objective is found on pages:
SE: Procedure for Cleaning Leeks, 715; Asparagus, 721; Procedure for Braising and Stewing Vegetables (1) 741; Parsnip Puree, (1) 743; Grilled Portabella Mushrooms, (1) 747; Stuffed Cubanelle Peppers (1) 753; Maple-Glazed Carrots (1) 754; Stir-Fried Snow Peas (1) 758; Oriental Stuffed Cabbage Rolls (1) 768; Artichokes Stuffed with Italian Sausage, (1) 771; Procedure for Baking Potatoes, (1) 777; Procedure for Baking Potatoes en Casserole (1) 778; Procedure for Peeling Prickly Pears, 925; Procedure for Coring Apples, 930; Procedure for Pitting Cherries, 932; Procedure for Trimming and Slicing Pineapples, 937; ; Baked Apples (1) 942; Pears Poached in Red Wine (1) 946; Grilled Fruit Kebabs (1) 953; Candied Citrus Rind (1) 957
J.43 Transport, store and distribute food items, supplies, utensils, and portable equipment to and from production areas and storage
The foundation of this objective is found on pages:
SE: Mise en Place, 184; The Prep List, 185
DUTY K: Perform Salad and Pantry Functions
K.01 Set up and service salad bar
K.19 Break down salad stations
K.21 Set up and service sandwich bar The foundation of this objective is found on pages:
SE: Sandwich Mise en Place, 967
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
102 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: True/False (19) 185; Short Answer (24) 185
K.23 Prepare sandwich condiments The foundation of this objective is found on pages:
SE: Condiments, 142-143; Questions for Discussion, (5) 158; Hot open-face sandwich, 963; Presenting and Garnishing Sandwiches, 967; Recipe (27.3-3) 971
TR: Answers to Questions for Discussion, (5) 24
DUTY O: Perform Storeroom Functions
O.01 Use FIFO (First in–First out) method of inventory rotation (food and non-food items)
The foundation of this objective is found on pages:
SE: Rotate Stock, 32; Storing, 74
TR: Short Answer (21) 119
O.02 Complete physical inventory The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74
O.03 Control inventory The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74; Issuing, 74
O.04 Prepare storeroom requisitions using quantity unit and unit price to determine extensions
O.05 Fill storeroom requisitions accurately
DUTY A: Apply Human Relations Skills
A.01 Manage customer inquiry The foundation of this objective is found on pages:
SE: Sales and Service, 75
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
A.06 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.07 Set personal goals The foundation of this objective is found on pages:
SE: Knowledge, 14
TR: Learning Activity, 4
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
103 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) DUTY B: Use Communication and Research Skills
B.01 Use legible handwriting in preparing forms, messages, and reports
B.02 Listen attentively to 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
B.06 Use work schedules
B.07 Manage information from tables, graphs, and charts such as tax tables, work schedules, organizational charts, etc.
B.08 Use the telephone correctly and courteously
B.09 Use computer output such as printouts, visual display screens, etc.
B.10 Interpret computer output such as printouts, visual display screens, etc.
B.11 Review trade journals to keep current
DUTY C: Exhibit Personal Social Skills for the Workplace
C.01 Use good work habits such as punctuality, orderliness, and patience
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
104 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) C.02 Effectively plan and schedule work tasks and assignments
The foundation of this objective can be found on 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 Schedule workers and make job assignments
C.04 Maintain appearance and health 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
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
The foundation of this objective is found on pages:
SE: Dedication, 15
C.08 Convey a positive image of self and the firm
The foundation of this objective is found on pages:
SE: Dedication, 15; Pride, 15
C.09 Assume responsibility for individual actions and /or department and company operations
The foundation of this objective is found on pages:
SE: Dedication, 15
C.10 Maintain a positive attitude toward individual responsibilities and/or department and company operations
The foundation of this objective is found on pages:
SE: Dedication, 15; Pride, 15
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
The foundation of this objective is found on pages:
SE: Dedication, 15
C.13 Display appropriate sense of humor
C.14 Budget time effectively The foundation of this objective is found on pages:
SE: Mise en place, 184; The Prep List, 185
TR: True/False (13) 138; Essay (30) 139
C.15 Use success or failure constructively in a work situation
C.16 Be dependable in the work environment
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
105 SE = Student Edition TR = Teacher’s Resource
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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 cooperative work habits with other employees, supervisors, and managers
D.02 Exhibit courtesy toward customers, suppliers, and others
The foundation of this objective is found on pages:
SE: executive chef, 12; Sales and Service, 75
D.03 Use appropriate assertiveness with others in the workplace
D.04 Exhibit sensitivity to the needs of individuals
D.05 Explain that success or failure depends no only on technical proficiency but also on the quality of interpersonal relationships
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
The foundation of this objective is found on pages:
SE: executive chef, 12; Sales and Service, 75
D.08 Adjust to the demands of job requirements such as deadlines, pressures, conflicts, etc.
The foundation of this objective is found on pages:
SE: Dedication, 15
D.09 Hire Personnel
D.10 Orient newly hired personnel The foundation of this objective is found on pages:
SE: dining room manager, 12; executive chef, 12
D.11 Coach and counsel employees The foundation of this objective is found on pages:
SE: The executive chef, 12; Knowledge, 13
TR: Short Answer (19) 116
D.12 Implement progressive discipline as needed
D.13 Dismiss personnel
D.14 Reinforce positive behavior
D.15 Accept constructive criticism
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
The foundation of this objective is found on pages:
SE: Sales and Service, 75; Consumers Concerns About Food and Nutrition, 55-56; Planning the Buffet, 1312; Keeping Kosher, 1313; Keeping Halal, 1313
D.17 Manage difficult customers The foundation of this objective is found on pages:
SE: Sales and Service, 75
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Correlated to: Oklahoma Hospitality Skills Standards
106 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) D.18 Approach a customer The foundation of this objective is found on
pages:
SE: Sales and Service, 75
D.19 Determine the customer’s needs and wants The foundation of this objective is found on pages:
SE: Sales and Service, 75
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, 845-847; 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, 11; 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
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
-Control hair
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
F.02 Clean and sanitize all food contact surfaces following established procedures
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
107 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.03 Clean/sanitize any kitchen implement properly using a three (3) compartment sink and cleaning/sanitizing compounds
The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31-32; Figure (2.5) 31
TR: Supplementary Materials: Transparency Masters (2.3) 7; Multiple Choice (3) 118
F.04 Clean/sanitize dishes, silver, crystal, and implements
The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31, 32
TR: Supplementary Materials: Transparency Masters (2.3) 7
F.05 Handle food using all procedures, tools, equipment and facilities necessary to prevent food-borne illnesses
SE: Table 2.1 Characteristics of Bacterial Illnesses-Prevention, 22; Preventing Bacterial Intoxications and Infections, 22-28; Cross Contamination, 28-33; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30; Dish and Equipment Cleanliness, 31-33; Safety Alert, 32; HACCP Procedures, 33-34; Table 2.3 HACCP Analysis, 34; Questions for Discussion, (2-5) 37, (2) 494; Sanitation and Cross-Contamination, 466
TR: Answers to Questions for Discussion, (2-5) 6, (2) 43; ; Learning Activities, 7; Multiple Choice (2-5, 7) 118, (9) 119; True/False (11, 12, 16, 17) 119; Short Answer (22) 119 Essay (26, 27) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
F.06 Control any sources of bacteria, viruses, or toxins
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; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 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
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 (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
108 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.07 Prevent mold formation/food contamination The foundation of this objective is found on
pages:
SE: Molds, 27
TR: Multiple Choice (2) 118
F.08 Eliminate food spoilage
SE: Preventing Bacterial Intoxications and Infections, 22-27; The Temperature Danger Zone, 23; Potentially Hazardous Foods, 24; Table 2.2 Recommended Internal Cooking Temperatures, 24; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 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; 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, (2, 4) 347; Storing Poultry, 465-466; Sanitation and Cross-Contamination, 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, (2-5) 6, (2, 4) 43, (2) 56, (2, 3) 69, (2) 83; 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, (26) 134, (16, 25) 136, (19) 149, (23) 160, (18) 168, (22) 171, (12) 174, (24) 179, (1) 181, (20) 182; Short Answer (21-24) 119, (25) 120, (27) 147, (37) 166, (22) 168;
Essay (26, 27, 30) 120, (30) 175; Supplementary Materials- Transparency Masters, (2.2, 2.3, 2.4) 7
F.09 Use approved suppliers
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
109 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.10 Prevent access of vermin 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
F.11 Properly store food items 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
F.12 Report indications of insects and pests The foundation of this objective is found on pages:
SE: Pest Management, 32-33
TR: Multiple Choice (9) 119
F.13 Implement routine extermination procedures
-Use established pest control procedures
The foundation of this objective is found on pages:
SE: Pest Management, 32-33
TR: Multiple Choice (9) 119
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
110 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.09 Clean up spills and/or broken dishes The foundation of this objective is found on
pages:
SE: Personal Safety, 36
F.10 Follow established procedures to dispose of garbage and trash
-Recycle
-Operate necessary disposal equipment
The foundation of this objective is found on pages:
SE: Pest Management, 32
F.11 Clean and sanitize garbage containers
F.12 Inspect work area The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
F.13 Correct/report unsanitary work area conditions
The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 32
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: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89;
TR: Essay, (29) 129
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)
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
G.03 Practice proper lifting and carrying procedures
The foundation of this objective is found on pages:
SE: Personal Safety, 36
G.04 Understand and follow established basic first aid techniques and procedures for:
-cuts
-burns
-choking
-CPR
The foundation of this objective is found on pages:
SE: First Aid, 37; First-Aid Kits, 98
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
111 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) G.05 Understand and identify emergency procedures
-exiting/traffic flow
-electrical, gas, water, and sprinkler systems
-Material Safety Data Sheets (MSDS)
-blood-borne pathogens
The foundation of this objective is found on pages:
SE: Fire Safety, 36; Ventilation Systems, 96
G.06 Utilize personal protective equipment The foundation of this objective is found on pages:
SE: Protective Gear, 96
G.08 Use proper Material Safety Data Sheets (MSDS) procedures
G.09 Use proper blood-borne pathogen procedures
The foundation of this objective is found on pages:
SE: Personal Cleanliness, 29-30; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30
TR: Multiple Choice (4) 118
DUTY H: Perform Administrative and Planning Functions
H.01 Determine par levels for purchasing The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74
H.02 Develop standardized recipes The foundation of this objective is found on pages:
SE: Standardized Recipes, 65
TR: True/False (12) 125
H.03 Cost-out items using current food costs and standardized recipes
The foundation of this objective is found on pages:
SE: Calculating Unit Costs and Recipe Costs, 70-73; Figure (4.1), 72, (4.2) 73; Questions for Discussion, (3, 5) 75
TR: Answers to Questions for Discussion, (3, 5) 13; Supplementary Materials- Transparency Masters, (4.2) 14; Multiple Choice (4) 124; Short Answer (23-25) 126
H.04 Mark-up formulas to determine menu or selling prices
The foundation of this objective is found on pages:
SE: Selling Price, 71-73
H.05 Formulate employee rules and regulations
H.06 Develop marketing/promotional concepts TR: Learning Activity-Marketing Game, 60
H.07 Evaluate sales reports
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
112 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) H.10 Follow established procedures regarding theft and pilferage
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 Vitamins-Techniques 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, 5-8) 9, (1-5) 13, (2, 4, 5) 77; Learning Activity-Menu Design (I, II) 14, Vegetarian Entrée, 78; Multiple Choice (6) 121; Essay (28) 123; True/False (9, 10) 176; Short Answer (15) 177
I.02 Order food items and kitchen supplies from outside vendors
The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 74; Figure (4.3) 74; Purchasing Meats, 323-324; Purchasing Game, 541; Purchasing and Storing Fish and Shellfish, 574-575; Purchasing, 724-725; Mealy Versus Waxy, 776; Purchasing, 776; Table 23.1 Comparison of Mealy and Waxy Potatoes, 776; Purchasing, 788-789; Purchasing and Storing Pasta Products, 796; Purchasing, 874; Purchasing Fresh Fruits, 937, 938; Canned Fruits, 939; Flour-Purchasing and Storing, 1068; Chemical Leavening Agents-Purchasing and Storing, 1091; Fresh Produce Availability Chart, 1334-1336
TR: Learning Activity-Getting Game, 60, Artisan Cheese, 27, New Vegetables, 71; Multiple Choice (2) 148, (2) 173; True/False (14) 163; Short Answer (40) 166
I.03 Requisition supplies The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 75; Figure 4.3 Specification Form
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
113 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.04 Receive incoming food items and kitchen supplies using invoices, purchase orders, etc.
The foundation of this objective is found on pages:
SE: Receiving, 74; Determining Freshness, 574; Questions for Discussion, (1) 601
TR: Answers to Questions for Discussion, (1) 62; Learning Activity-Is It Fresh, 64
I.05 Store perishable supplies The foundation of this objective is found on pages:
SE: 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
I.06 Store non-perishable supplies The foundation of this objective is found on pages:
SE: Food Service Chemicals, 28; Safety Alert, 96
I.07 Issue supplies using appropriate forms to maintain the inventory records of the operation
The foundation of this objective is found on pages:
SE: Issuing, 74
I.08 Manage training of workers The foundation of this objective is found on pages:
SE: dining room manager, 12; executive chef, 12
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
114 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.09 Orient/train newly hired personnel The foundation of this objective is found on
pages:
SE: dining room manager, 12; executive chef, 12; Establishing Standard Portions, 75
I.10 Give directions to employees The foundation of this objective is found on pages:
SE: dining room manager, 12; executive chef, 12; Establishing Standard Portions, 75
I.11 Implement employee rules and regulations
I.12 Schedule work assignments and side work schedules
I.13 Use equipment and tools The foundation of this objective is found on pages:
SE: Paring Knife, 81; Oyster and Clam Knives, 82; Volume Measures, 83; Ladles, 83; Portion Scoops, 83; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Strainers and Sieves, 87; Woks, 87; Hotel Pans, 87; Chinois and China Cap, 88; Skimmer and Sider, 88; Cheesecloth, 88; Food Mill, 88; Flour Sifter, 88; Processing Equipment, 89; Slicer, 89; Immersion Blender, 90; Mixer, 90; Griddles, 91; Convection oven, 92; Wood-Burning Ovens, 92; Broilers and Grills 93; Tilting Skillets, 93; Steam Kettles, 93; Steamers, 94; Buffet Equipment, 95; Safety Equipment, 95-96; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106;
Questions for Discussion, (1) 117
TR: Answers to Questions for Discussion, (5) 16; Answers to Questions for Discussion, (1) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (4, 6, 7) 127, (8) 128, (1-4) 130; True/False (17-20, 24) 128, (25) 129, (16-18, 20) 131; Essay, (27, 29) 129, (27, 30) 131; Short Answer (21, 23, 25) 131
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
I.16 Implement front-of-the house appeal policies
I.17 Implement guest and company security policies
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
115 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.18 Respond to questions associated with service and menus
The foundation of this objective is found on pages:
SE: Consumer Concerns About Nutrition, 56; Nutrition, Eating Out and the Chef, (8) 57; Sales and Service, 75
I.19 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 Service/Wait Functions
J.01 Coordinate reservations
-Reservation lists
-Waiting lists
-Seating charts
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
J.05 Supply the food service station using all necessary tools, equipment, and food supplies to ensure service area readiness
TR: Learning Activity-Stocking the Work Station Relay, 17
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
116 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.07 Greet/seat guests using all courtesies, menus, and seating charts necessary to provide for the guest’s comfort
-ADA requirements
-VIP procedures
The foundation of this objective is found on pages:
SE: dining room manager, 12
J.08 Demonstrate proper sequence for taking guest orders
J.09 Take the guest’s order using established procedures
-Use guest check
-Explain menu items
-Make recommendations
SE: The foundation of this objective is found on pages:
SE: Consumer Concerns About Nutrition, 56; Nutrition, Eating Out and the Chef, (8) 57; Sales and Service, 75
J.10 Prepare beverages
-Use necessary containers, tools, and equipment
The foundation of this objective is found on pages:
SE: Grinding Coffee, 678; Brewing Coffee, 678-679; Brewing Tea, 684
TR: True/False (20) 168
J.11 Serve beverages
-Use necessary containers, tools, and equipment
The foundation of this objective is found on pages:
SE: Serving Coffee, 680-681; Serving Tea, 684
J.12 Load a food and/or beverage tray
-Use proper technique
-Use proper food items
-Use proper tools/equipment
J.13 Carry a loaded food and/or beverage tray
J.14 Serve the meal The foundation of this objective is found on pages:
SE: Butler Service, 1039; Buffet Service, 1039; Serving Foods, 1327
TR: Multiple Choice (7) 211
J.15 Handle guest concerns promptly to ensure the guest’s satisfaction
J.16 Present the guest check to initiate guest payment
J.17 Process payment for check
-Credit card
-Personal check
-Cash
-Traveler’s check
J.18 Operate a point-of-sale terminal
J.19 Clear the table to maintain rapid guest turnover and an appropriate environment
J.20 Set up room for table service
J.21 Package carry-out food
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
117 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.22 Prepare counter service area
J.23 Set up menu board
J.24 Arrange garnishes on food items The foundation of this objective is found on pages:
SE: Recipe (12.12-6) 299, (12-18-8) 306, (12.19-7) 307, (12.22-5) 309, (12.23-5) 310, (12.24-6) 311, (12.26-6) 313, (12.27-5) 314, (12.30-6) 316, (12.31-4, 12.32-4) 317, (25.4-6) 884, (25.8-3) 889, (36.1) 1305
TR: True/False (13) 146
J.25 Serve foods using portion control devices to control amounts of food served
The foundation of this objective is found on pages:
SE: Kitchen Procedures: Establishing Standard Portions, 74-75; Measuring and Portioning Devices, 82-83; Table 5.1 Portion Scoop Capacities, 83; Parisiennes, 116; Measuring Ingredients, 185; Portioning Foods, 1324-1325; Scoop Sizes, 1332; Ladle Sizes, 1332
TR: Short Answer (26) 131, (29) 126
J.26 Replenish food in service areas The foundation of this objective is found on pages:
SE: Replenishing Foods, 1327
J.27 Clean and sanitize all service counters The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness-Surfaces, 32
J.28 Coordinate auxiliary services including: floral arrangements, music, special decorations, special sound and lighting systems, entertainment, and other outside vendors
The foundation of this objective is found on pages:
SE: Figure 37.1 Décor-Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1316, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1320; Questions for Discussion, (7) 1328
TR: Answers to Questions for Discussion, (7) 113
J.29 Interpret an event order
The foundation of this objective is found on pages:
SE: Figure 37.1 Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1316-1317, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1320-1321; Questions for Discussion, (5-7) 1328
TR: Answers to Questions for Discussion, (5-7) 113
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
118 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.30 Set-up event rooms The foundation of this objective is found on
pages:
SE: Figure 37.1 Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1317, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1321; Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324; Questions for Discussion, (5-7) 1328
TR: Answers to Questions for Discussion, (5-7) 113; Chapter 36- Multiple Choice (2-6, 8) 211; Short Answer (17-19) 212; Short Answer (20) 212
J.31 Supervise clean-up of an event
J.32 Use appropriate presentation of foods and beverages for catered functions
The foundation of this objective is found on pages:
SE: Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324; Questions for Discussion, (7) 1328
TR: Multiple Choice (9, 10) 212; True/False (13) 212; Short Answer (17, 18) 212
J.33 Perform different service styles
-American
-French
-Russian
-Oriental
The foundation of this objective is found on pages:
SE: The Dining Room, 12; Serving Food, 1327; Glossary- American service, 1343, French service, 1353, Russian service, 1363
TR: Short Answer (20-22) 116
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
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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) DUTY A: Apply Human Relations Skills
A.01 Manage customer inquiry The foundation of this objective is found on pages:
SE: Sales and Service, 75
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
A.06 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.07 Set personal goals 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
B.06 Use work schedules
B.07 Manage information from tables, graphs, and charts such as tax tables, work schedules, organizational charts, etc.
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
120 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) B.08 Use the telephone correctly and courteously
B.09 Use computer output such as printouts, visual display screens, etc.
B.10 Interpret computer output such as printouts, visual display screens, etc.
DUTY C: Exhibit Personal Social Skills for the Workplace
C.01 Demonstrate good work habits such as punctuality, orderliness, and patience
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 schedule work tasks and assignments
The foundation of this objective can be found on 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.04 Maintain appearance and health 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
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
The foundation of this objective is found on pages:
SE: Dedication, 15
C.08 Convey a positive image of self and the firm
The foundation of this objective is found on pages:
SE: Dedication, 15; Pride, 15
C.09 Assume responsibility for individual actions and /or department and company operations
C.10 Maintain a positive attitude toward individual responsibilities and/or department and company operations
The foundation of this objective is found on pages:
SE: Dedication, 15
C.11 Accept constructive criticism and take appropriate corrective actions
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
121 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) C.12 Maintain necessary endurance, forbearance, and persistence in order to accomplish goals and objectives
The foundation of this objective is found on pages:
SE: Dedication, 15
C.13 Display appropriate sense of humor
C.14 Budget time effectively The foundation of this objective is found on pages:
SE: Mise en place, 184; The Prep List, 185
TR: True/False (13) 138; Essay (30) 139
C.15 Use success or failure constructively in a work situation
C.16 Be dependable in the work environment
DUTY D: Use Interpersonal Skills in Working with Others
D.01 Exhibit cooperative work habits with other employees, supervisors, and managers
D.02 Exhibit courtesy toward customers, suppliers, and others
The foundation of this objective is found on pages:
SE: Sales and Service, 75
D.03 Use appropriate assertiveness with others in the workplace
D.04 Exhibit sensitivity to the needs of individuals
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
The foundation of this objective is found on pages:
SE: executive chef, 12; Sales and Service, 75
D.08 Adjust to the demands of job requirements such as deadlines, pressures, conflicts, etc.
The foundation of this objective is found on pages:
SE: Dedication, 15
D.10 Orient newly hired personnel The foundation of this objective is found on pages:
SE: dining room manager, 12; executive chef, 12
D.14 Reinforce positive behavior
D.15 Accept constructive criticism
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
The foundation of this objective is found on pages:
SE: Sales and Service, 75; Consumers Concerns About Food and Nutrition, 55-56; Planning the Buffet, 1312; Keeping Kosher, 1313; Keeping Halal, 1313
D.18 Approach a customer The foundation of this objective is found on pages:
SE: Sales and Service, 75
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
122 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) D.19 Determine the customer’s needs and wants The foundation of this objective is found on
pages:
SE: Sales and Service, 75
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
-Control hair
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
F.02 Clean and sanitize all food contact surfaces following established procedures
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
F.03 Clean and sanitize any kitchen implement properly using a three (3) compartment sink and cleaning/sanitizing compounds
The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness, 31-32; Figure (2.5) 31
TR: Supplementary Materials: Transparency Masters (2.3) 7; Multiple Choice (3) 118
F.05 Handle food using all procedures, tools, equipment and facilities necessary to prevent food-borne illnesses
SE: Table 2.1 Characteristics of Bacterial Illnesses-Prevention, 22; Preventing Bacterial Intoxications and Infections, 22-28; Cross Contamination, 28-33; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30; Dish and Equipment Cleanliness, 31-33; Safety Alert, 32; HACCP Procedures, 33-34; Table 2.3 HACCP Analysis, 34; Questions for Discussion, (2-5) 37, (2) 494; Sanitation and Cross-Contamination, 466
TR: Answers to Questions for Discussion, (2-5) 6, (2) 43; Learning Activities, 7; Multiple Choice (2-5, 7) 118, (9) 119; True/False (11, 12, 16, 17) 119; Short Answer (22) 119 Essay (26, 27) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
123 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.06 Control any sources of bacteria, viruses, or toxins
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; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 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
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 (21-24) 119, (25) 120; Essay (26, 27, 30) 120; Supplementary Materials- Transparency Masters, (2.1, 2.2, 2.3, 2.4) 7
F.07 Prevent mold formation/food contamination The foundation of this objective is found on pages:
SE: Molds, 27
TR: Multiple Choice (2) 118
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
124 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.08 Eliminate food spoilage SE: Preventing Bacterial Intoxications and
Infections, 22-27; The Temperature Danger Zone, 23; Potentially Hazardous Foods, 24; Table 2.2 Recommended Internal Cooking Temperatures, 24; Cross-Contamination, 28-29; Reducing Cross-Contamination, 29-30; Steps to Prevent Cross-Contamination, 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; 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, (2, 4) 347; Storing Poultry, 465-466; Sanitation and Cross-Contamination, 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, (2-5) 6, (2, 4) 43, (2) 56, (2, 3) 69, (2) 83; 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, (26) 134, (16, 25) 136, (19) 149, (23) 160, (18) 168, (22) 171, (12) 174, (24) 179, (1) 181, (20) 182; Short Answer (21-24) 119, (25) 120, (27) 147, (37) 166, (22) 168;
Essay (26, 27, 30) 120, (30) 175; Supplementary Materials- Transparency Masters, (2.2, 2.3, 2.4) 7
F.10 Prevent access of vermin 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
125 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.11 Properly store food items 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
F.12 Report indications of insects and pests 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
F.09 Clean up spills and/or broken dishes The foundation of this objective is found on pages:
SE: Personal Safety, 36
F.10 Follow established procedures to dispose of garbage and trash
-Recycle
-Operate necessary disposal equipment
The foundation of this objective is found on pages:
SE: Pest Management, 32
F.11 Clean and sanitize garbage containers
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
126 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) F.12 Inspect work area The foundation of this objective is found on
pages:
SE: Dish and Equipment Cleanliness, 32
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: Tools and Equipment, 78; Personal Safety, 36; Processing Equipment, 89; Mandoline, 89;
TR: Essay, (29) 129
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)
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
G.03 Practice proper lifting and carrying procedures
The foundation of this objective is found on pages:
SE: Personal Safety, 36;
TR:
G.04 Understand and follow established basic first aid techniques and procedures for:
-cuts
-burns
-choking
-CPR
The foundation of this objective is found on pages:
SE: First Aid, 37; First-Aid Kits, 98
G.05 Understand and identify emergency procedures
-exiting/traffic flow
-electrical, gas, water, and sprinkler systems
-Material Safety Data Sheets (MSDS)
-blood-borne pathogens
The foundation of this objective is found on pages:
SE: Fire Safety, 36; Ventilation Systems, 96;
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
G.08 Use proper Material Safety Data Sheets (MSDS) procedures
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
127 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) G.09 Use proper blood-borne pathogen procedures
The foundation of this objective is found on pages:
SE: Personal Cleanliness, 29-30; Steps to Prevent Cross-Contamination, 29; Procedure for Proper Hand Washing, 30
TR: Multiple Choice (4) 118
DUTY H: Perform Administrative and Planning Functions
H.10 Follow established procedures regarding theft and pilferage
DUTY I: Perform Basic Food/Beverage Functions
I.03 Requisition supplies The foundation of this objective is found on pages:
SE: Purchasing/Ordering, 75; Figure 4.3 Specification Form
I.05 Store perishable supplies The foundation of this objective is found on pages:
SE: 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) I.06 Store non-perishable supplies The foundation of this objective is found on
pages:
SE: Food Service Chemicals, 28; Safety Alert, 96
I.09 Orient/train newly hired personnel The foundation of this objective is found on pages:
SE: dining room manager, 12; executive chef, 12; Establishing Standard Portions, 75
I.13 Use equipment and tools The foundation of this objective is found on pages:
SE: Paring Knife, 81; Oyster and Clam Knives, 82; Volume Measures, 83; Ladles, 83; Portion Scoops, 83; Table 5.1 Portion Scoop Capacities, 83; How to Calibrate a Stem-Type Thermometer, 84; Strainers and Sieves, 87; Woks, 87; Hotel Pans, 87; Chinois and China Cap, 88; Skimmer and Sider, 88; Cheesecloth, 88; Food Mill, 88; Flour Sifter, 88; Processing Equipment, 89; Slicer, 89; Immersion Blender, 90; Mixer, 90; Griddles, 91; Convection oven, 92; Wood-Burning Ovens, 92; Broilers and Grills 93; Tilting Skillets, 93; Steam Kettles, 93; Steamers, 94; Buffet Equipment, 95; Safety Equipment, 95-96; Table 5.2 Fire Extinguishers, 96; Questions for Discussion, (5) 100; Using Your Knife Safely, 104; Caring for Your Knife, 105; Controlling Your Knife, 106;
Questions for Discussion, (1) 117
TR: Answers to Questions for Discussion, (5) 16; Answers to Questions for Discussion, (1) 20; Learning Activity-Knife Sharpening, 21;
Multiple Choice (4, 6, 7) 127, (8) 128, (1-4) 130; True/False (17-20, 24) 128, (25) 129, (16-18, 20) 131; Essay, (27, 29) 129, (27, 30) 131; Short Answer (21, 23, 25) 131
I.18 Respond to questions associated with service and menus
The foundation of this objective is found on pages:
SE: Consumer Concerns About Nutrition, 56; Nutrition, Eating Out and the Chef, (8) 57; Sales and Service, 75
I.19 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
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) DUTY J: Perform Service/Wait Functions
J.01 Coordinate reservations
-Reservation lists
-Seating charts
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
J.05 Supply the food service station using all necessary tools, equipment, and food supplies to ensure service area readiness
TR: Learning Activity-Stocking the Work Station Relay, 17
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
The foundation of this objective is found on pages:
SE: Dining room manager, 12
J.08 Demonstrate proper sequence for taking guest orders
J.09 Take the guest’s order using established procedures
-Use guest check
-Explain menu items
-Make recommendations
SE: The foundation of this objective is found on pages:
SE: Consumer Concerns About Nutrition, 56; Nutrition, Eating Out and the Chef, (8) 57; Sales and Service, 75
J.10 Prepare beverages
-Use necessary containers, tools, and equipment
The foundation of this objective is found on pages:
SE: Grinding Coffee, 678; Brewing Coffee, 678-679; Brewing Tea, 684
TR: True/False (20) 168
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.11 Serve beverages
-Use necessary containers, tools, and equipment
The foundation of this objective is found on pages:
SE: Serving Coffee, 680-681; Serving Tea, 684
J.12 Load a food and/or beverage tray
-Use proper technique
-Use proper food items
-Use proper tools/equipment
J.13 Carry a loaded food and/or beverage tray
J.14 Serve the meal
The foundation of this objective is found on pages:
SE: Butler Service, 1039; Buffet Service, 1039; Serving Foods, 1327
TR: Multiple Choice (7) 211
J.15 Handle guest concerns promptly to ensure the guest’s satisfaction
J.16 Present the guest check to initiate guest payment
J.17 Process payment for check
-Credit card
-Personal check
-Cash
-Traveler’s check
J.18 Operate a point-of-sale terminal
J.19 Clear the table to maintain rapid guest turnover and an appropriate environment
J.20 Set up room for table service
J.21 Package carry-out food
J.22 Prepare counter service area
J.23 Set up menu board
J.24 Arrange garnishes on food items The foundation of this objective is found on pages:
SE: Recipe (12.12-6) 299, (12-18-8) 306, (12.19-7) 307, (12.22-5) 309, (12.23-5) 310, (12.24-6) 311, (12.26-6) 313, (12.27-5) 314, (12.30-6) 316, (12.31-4, 12.32-4) 317, (25.4-6) 884, (25.8-3) 889, (36.1) 1305
TR: True/False (13) 146
J.25 Serve food using portion control devices to control amounts of food served
The foundation of this objective is found on pages:
SE: Kitchen Procedures: Establishing Standard Portions, 74-75; Measuring and Portioning Devices, 82-83; Table 5.1 Portion Scoop Capacities, 83; Parisiennes, 116; Measuring Ingredients, 185; Portioning Foods, 1324-1325; Scoop Sizes, 1332; Ladle Sizes, 1332
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
131 SE = Student Edition TR = Teacher’s Resource
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PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) TR: Short Answer (26) 131, (29) 126
J.26 Replenish food in service areas The foundation of this objective is found on pages:
SE: Replenishing Foods, 1327
J.27 Clean and sanitize all service counters The foundation of this objective is found on pages:
SE: Dish and Equipment Cleanliness-Surfaces, 32
J.28 Coordinate auxiliary services including: floral arrangements, music, special decorations, special sound and lighting systems, entertainment, and other outside vendors
The foundation of this objective is found on pages:
SE: Figure 37.1 Décor-Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1316, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1320; Questions for Discussion, (7) 1328
TR: Answers to Questions for Discussion, (7) 113
J.29 Interpret an event order The foundation of this objective is found on pages:
SE: Figure 37.1 Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1316-1317, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1320-1321; Questions for Discussion, (5-7) 1328
TR: Answers to Questions for Discussion, (5-7) 113
J.30 Set-up event rooms The foundation of this objective is found on pages:
SE: Figure 37.1 Business Luncheon Buffet, 1315, 37.2 Mexican Fiesta, 1317, 37.3 Western Barbecue Buffet, 1318; 37.4 Formal Wedding Buffet, 1321; Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324; Questions for Discussion, (5-7) 1328
TR: Answers to Questions for Discussion, (5-7) 113; Chapter 36- Multiple Choice (2-6, 8) 211; Short Answer (17-19) 212; Short Answer (20) 212
J.31 Supervise clean-up of an event
J.32 Use appropriate presentation of foods and beverages for catered functions
The foundation of this objective is found on pages:
SE: Arranging Foods on Serving Pieces, 1319; Arranging Foods and Other Items on the Buffet Table, 1322-1324; Questions for Discussion, (7) 1328
TR: Multiple Choice (9, 10) 212; True/False (13) 212; Short Answer (17, 18) 212
On Cooking: A Textbook of Culinary Fundamentals, 4th Edition © 2007, (Labensky/Hause)
Correlated to: Oklahoma Hospitality Skills Standards
132 SE = Student Edition TR = Teacher’s Resource
OKLAHOMA HOSPITALITY SKILLS STANDARDS
PAGE(S) WHERE TAUGHT (If submission is not a text, cite
appropriate resource(s)) J.33 Perform different service styles
-American
-French
-Russian
-Oriental
The foundation of this objective is found on pages:
SE: The Dining Room, 12; Serving Food, 1327; Glossary- American service, 1343, French service, 1353, Russian service, 1363
TR: Short Answer (20-22) 116
DUTY K: Perform Cashier Functions
K.02 Verify guest check
K.04 Operate a point-of-sale terminal
K.05 Make change
K.06 Process credit card sale
K.09 Record daily sales