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Recipes Standards for this Unit ACF 4: Food preparation purpose: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of foods. To operate equipment safely and correctly. 3. Demonstrate how to read and follow a standard
recipe. ACF 3: Business and math skills purpose: To perform mathematical functions related to foodservice operations. 1. Perform basic math functions used in foodservice operations. 4. Demonstrate the process of costing for recipe yield adjustment. Learner Expectations 1. Reading: Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure. 2. Writing: Write for a variety of purposes and audiences, creating suitable ways to communicate ideas. 7. Independence: Understand postsecondary opportunities and/or careers that match to personal strengths. Academic Skills Reading: (R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State) Chapter 13 - Using Standardized Recipes (Page 298) Writing: (W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State) Chapter 13 - Check Your Knowledge (Page 312) Math: Research Based Task: Recipe Task Assessment: Written Exam Study Guide: Recipes
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