CORRELATION FLORIDA DEPARTMENT OF EDUCATION COURSE DESCRIPTION. PAGE(S) OR LOCATION(S) WHERE TAUGHT IN MAJOR TOOL Culinary Operations 2

CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice Hall NTENDED / DESCRPTON PAGE(S) OR LOCATON(S) WHERE TAUGHT N AJOR TOOL 13.0 APPLY BASC SKLLS--The student will be able to: 13.01 Exhibit an understanding of technical materials/resources. SE: Direct Contamination, 20-27; Table 2.1 Characteristics of Bacterial llnesses, 22; The Temperature Danger Zone, 23; Figures 2.3, 2.4, 25;HACCP Systems 33-34, 36; Table 2.3-HACCP Analysis-The Flow of Food, 34; Heat Transfer, 196-198; The Effects of heat, 198-199; Acid/Alkali Reactions, 727; The Baking Process, 1084-1086; Chemical Leavening Agents, 1090-1091; Questions for Discussion, (2, 3) 37; (1-6) 215, (6) 744, (6) 1087, (1)1098 : Questions for Discussion, (3, 5) 6, (1-6) 33, (6) 70, (6) 93, (1) 95; Learning Activities-Recipe Conversion, 14, A Seafood Handbook, 64, Acid/Alkali Reaction, 70, Cooked Sugar, 94; Transparencies-2.2 Temperature Danger Zone, 7.1 Human Tongue and Taste Buds, 7.2 Human Olfactory System, 10.1 Heat Patterns During Conduction, Convection and Radiation, 14.1 Skeletal Structure of a Steer, Primal Cuts of Beef, 15.1 Skeletal Structure of a Calf, 15.2 Primal Cuts of Veal, 16.1 Skeletal Structure of a Lamb, 16.2 Primal Cuts of Lamb, 17.1 Skeletal Structure of a Hog, 17.2 Primal Cuts of Pork, 20.1 Bone Structure of a Round Fish, 20.2 Bone Structure of a Flat Fish, 22.1 Acid/Alkali Reaction /* *n-depth/entioned Page 2 of 11

CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice Hall NTENDED / DESCRPTON 13.02 Demonstrate mathematics competencies related to the occupational task. PAGE(S) OR LOCATON(S) WHERE TAUGHT N AJOR TOOL SE: easurements and Conversions, 65-66; Converting Grams and Ounces, 67-68; Table 4.2 Common Equivalents, 67; Recipe Conversions, 68-70; Calculating Unit Costs and Recipe Costs, 70-73; Questions for Discussion, (5) 75; easuring ngredients, 185-186, 1083 : Questions for Discussion, (5) 13; Learning Activities- enu Design, 14, Recipe Conversion, 14, s Free Range Better, 57; Transparency 2.2 Temperature Danger Zone, 4.1 Common Equivalents, 4.2 Recipe Costing Form /* 14.0 DEONSTRATE PERSONAL PRODUCTVTY--The student will be able to: 14.01 Respond to the needs of a culturally diverse workplace. SE: Dedication, 15 14.02 Apply techniques of evaluation for continuous improvement. SE: Skill, 14 14.03 Demonstrate problem solving. SE: Questions for Discussion, (7) 100, (7) 49, (9) 70, (7) 1279; Rescuing a Broken Hollandaise, 244; Procedure for Salvaging Curdled Vanilla Custard Sauce, 1260 : Questions for Discussion, (7) 17, (7) 49, (9) 70, (7) 107; Learning Activities-Recipe Conversion, 14, Soup du Jour, 41, Food Ethics, 50, Cheap Cuts, 52, A Seafood Handbook, 64, Sandwich Bar, 86 *n-depth/entioned Page 3 of 11

CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice Hall NTENDED / DESCRPTON PAGE(S) OR LOCATON(S) WHERE TAUGHT N AJOR TOOL 14.04 Use critical thinking strategies. SE: Questions for Discussion, (5) 16, (8) 117, (7) 158, (5) 181, (5) 193, (7) 391, (9) 744, (7) 1279 : Questions for Discussion, (5) 3, (8) 21 (5) 27, (5) 30, (7) 49, (9) 70, (7) 107; Learning Activities-Food Nutrition Trend Report, 10, Food Ethics, 50, s Free Range Better, 57, arketing Game, 60, Sandwich Bar, 86 15.0 EXHBT SAFE, SECURE, AND SANTARY WORK PROCEDURES--The student will be able to: 15.01 Follow federal, state, and local sanitation and safety codes. SE: U.S. Public Health Service, 20; HACCP Systems, 33-34, 36; Table 2.3-HACCP Analysis-The Flow of Food, 34; The Safe Worker, 36; Safety Equipment, 95-96; Questions for Discussion, (5, 6) 37, (5) 100 : Questions for Discussion, (5, 6) 6, (5) 16 16.0 UTLZE OPERATONAL SYSTES--The student will be able to: 16.01 Perform time management techniques. SE: New Technologies, 9; ise en Place, 184-185; Questions for Discussion, (5) 193 16.02 Operate within purchasing, inventory, portion control, and costing procedures. : Questions for Discussion, (5) 30 SE: Controlling Food Costs, 73; Purchasing/Ordering, 74; Receiving, 74; ssuing, 74; Kitchen Procedures: Establishing Standard Portions, 74-75; Kitchen Procedures: Waste, 75; Questions for Discussion, (3, 4) 75 : Questions for Discussion, (3, 4) 13; Transparency 4.2 Recipe Costing Form, 4.3 Specification Form /* *n-depth/entioned Page 4 of 11

CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice Hall NTENDED / DESCRPTON 17.0 USE RECPES--The student will be able to: PAGE(S) OR LOCATON(S) WHERE TAUGHT N AJOR TOOL 17.01 odify standardized recipes. SE: ngredient Substitutes and Alternatives, 52-55; Table 3.6-ngredient Substitutes, 55; Standardized Recipes, 65; Recipe Costs, 71 : Learning Activities-Recipe Substitution Project, 10 /* 18.0 APPLY PRNCPLES OF NUTRTON--The student will be able to: 18.01 nterpret menus to meet current dietary guidelines and nutritional requirements of individuals. SE: Whom Do You Believe, 44; Eating for Health, 48-52; Figure 3.1 Anatomy of the y Pyramid, 50; Figure 3.2 Nutrition Labeling, 51; Authorized Health Claims, 52; ngredient Substitutes and Alternatives, 52-55; Table 3.6- ngredient Substitutes, 55; Nutrition, Eating Out and the Chef, 56-58; Questions for Discussion, (4) 58; Standardized Recipes, 65; Questions for Discussion, (4, 5) 58 : Questions for Discussion, (4, 5) 9; Learning Activities, Food Nutrition Trend Report, Food Pyramids, 78; Transparencies-Anatomy of the y Pyramid Food Guidance System, 24.1 Vegetarian Diet Pyramid *n-depth/entioned Page 5 of 11

CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice Hall NTENDED / DESCRPTON 19.0 PERFOR FRONT-OF-THE-HOUSE DUTES--The student will be able to: PAGE(S) OR LOCATON(S) WHERE TAUGHT N AJOR TOOL /* 19.01 Recognize the needs of diverse populations. SE: New Concerns, 10; Keeping Kosher, 1313; Keeping Halal, 1313 19.02 Perform duties to meet the needs of the customer. SE: The Dining Room, 12; Nutrition, Eating Out and the Chef, (8) 57; Sales and Service, 75; Serving Foods, 1327 20.0 PERFOR BACK-OF-THE-HOUSE DUTES--The student will be able to: 20.01 Receive, store, and issue supplies. SE: Receiving, 74; Storing, 74; ssuing,74 *n-depth/entioned Page 6 of 11

CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice Hall NTENDED / DESCRPTON PAGE(S) OR LOCATON(S) WHERE TAUGHT N AJOR TOOL 21.0 PREPARE FOOD AND BEVERAGE TES--The student will be able to: 21.01 Prepare bake station items. SE: Simple Sugar Syrups,1071; Cooked Sugars, 1071-1072; Table 30.2-Stages of Cooked Sugar, 1072; Procedure for Using Sheet Gelatin, 1075; elting Chocolate,1078; ixing ethods,1091-1098; Questions for Discussion, (2) 1098, (4-6) 1128,(1-) 1177, (2-4) 1242, (2-6) 1279; Production Stages for Yeast Breads, 1115-1124; Table 32.4- Washes for Yeast Products, 1119; Rolled-n Doughs, 1124-1126; Crusts, 1150-1157; Table 33.1-Classification of Pastry Doughs,1151; Fillings, 1158-1164; Table 33.2-Suggestions for Assembling Pies, 1164; Classic Pastry, 1165-1171; Table 33.4-Types of eringues, 1172; Cookies, 1174-1176; Cakes, 1212-1222; Panning, Baking and Cooling, 1222-1225; Table 34.2-Pan Preparations, 1223; Frosting, 1226-1236; Assembling and Decorating Cakes, 1236-1241; Custard, 1258-1266; Creams,1267-1271; Frozen Desserts, 1272-1275; Dessert Sauces, 1275-1277; Assembling Desserts, 1277-1279 : Questions for Discussion, (2) 95, (4-6) 98, (1) 101, (2-6) (7) 102, (2-4) 104, (2-6) 107; Key Terms, 95; Learning Activities-ixing ethods, 96, Puff Pastry Shapes, 102, Seasonal Dessert, Part A, 108; Transparencies-32.1 Production Stages for Yeast Bread, 32-4 Troubleshooting Chart for Yeast Bread, 35.1 Cream Components /* *n-depth/entioned Page 7 of 11

CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice Hall NTENDED / DESCRPTON PAGE(S) OR LOCATON(S) WHERE TAUGHT N AJOR TOOL 21.02 Prepare pantry station items. SE: Butchering Procedures, 355-357; Questions for Discussion, (1) 359, (1-3) 685, (2-6) 888, (1, 2) 1041; Dry- Heat Cooking ethods, 662-669; oist-heat Cooking ethods, 669-670; Preparing Salad Greens, 874-876; Procedure for Preparing a Vinaigrette, 878; Procedure for Preparing a ayonnaise, 879; Emulsified Vinaigrette Dressings, 881; Preparation ethods, 882-888; Table 25.2 atching Dressing and Salad Greens, 883; Procedure for Preparing Wrap Sandwiches, 963; Procedure for Preparing a Basic Forcemeats, 991-992; Procedure for Preparing Terrines, 996; Preparing Sausages, 1004; Procedure for Coating Foods with Sauce Chaud-Froid, 1008-1009; Guidelines for Preparing Hors d'oeuvre, 1026; Guidelines for Preparing Canape Spreads, 1027; Procedure for Preparing Canapes,1028 : Questions for Discussion, (1) 45, (1-3) 66, (2-6) 80, (1) 90, (2) 91; Learning Activities-Omelet Preparation, 67, ayonnaise First Aid, 81, ain Dish Salad, 81, Cocktail Party enu; 21.03 Prepare fry station items. SE: Oils, 140-141; Breading and Battering Foods, 190-192; Safety Alert, 191; Questions for Discussion, (2, 3) 193, (7) 215; Deep Frying, 205-208, 337, 488, 592-593, 733-734, 780-781, 944; Table 10.2 Reaction Temperatures of Fats, 207; Table 10.3 Fryer Fat, 208; : Questions for Discussion, (2, 3) 30 (7) 33: Transparency- 9.1 Setup for the Standard Breading Procedure /* *n-depth/entioned Page 8 of 11

CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice Hall NTENDED / DESCRPTON PAGE(S) OR LOCATON(S) WHERE TAUGHT N AJOR TOOL 21.04 Prepare hot station items. SE: Principles of Stock aking, 220-222; White Stock, 2222-223; Brown Stock, 223-224; Fish Stock and Fish Fumet, 225-226; Vegetable Stock, 227; Court Bouillon, 228; Procedure for Reducing a Stock to a Glaze, 229; Roux, 230-231; Procedure for Using a Liason, 234; Beurre Blanc and Beurre Rouge, 247-248; Pan Gravy, 249; Coulis, 250-251; Questions for Discussion, (1-4, 9) 257, (1-4) 297, (5-8) 347, (3-6) 494, (5-7) 601, (4-7) 744, (2) 802; Clear Soups, 279-280; Broth-Based Soups, 281-282; Consommes, 282-285; Thick Soups, 285-289; Other Soups, 289-291; Preparing eats, 325; Table 13.1-Determining Doneness of Broiled and Grilled tems, 327; Procedure for Broiling or Grilling eat, 327-328; Table 13.2-Determining Doneness of Roasts, 329; Procedure for Roasting eats, 330-333; Procedure for Sauteing eats, 334;(5-8) 347, Procedure for Preparing a Sauce in the Saute Pan, 334-335; Procedure for Braising eats, 341-343; Stewing, 342-346;Table 14.1- Using Common Cuts of Beef, 358; Table 15.1-Using Common Cuts of Veal, 390; Table 16.1-Using Common Cuts of Lamb,412; Table 17.1-Using Common Cuts of Pork, 438; Applying Various Cooking ethods, 472-494, 585-601, 662-671, 727-743, 777-783 : Questions for Discussion, (1-4) 36, (1-4) 40, (5-6) 43 (7-8) 44, (3) 56, (4-6) 57, (5-7) 63, (4-7) 69-70, (2) 73; Learning Activities-Chicken with Personality, 57; Transparency-13.1 Determining Doneness of Broiled and Grilled tems,13.2 Determining Doneness of Roasts /* *n-depth/entioned Page 9 of 11

CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice Hall NTENDED / DESCRPTON PAGE(S) OR LOCATON(S) WHERE TAUGHT N AJOR TOOL 21.05 Prepare beverage items. SE: Table 7.4 Principal Red Wine Grapes, Common Food Pairings, 149; Table 7.5 Principal White Wine Grapes, 150; atching Wine and Food, 150-151; Table 7.6 Characteristics of Beer, 153; atching Beer and Food, 153; Beverages, 676-681; Tea, Tisanes and Related Beverages, 682-683; Brewing Tea, 684; Questions for Discussion, (6, 7) 685 21.06 Perform food presentation and display techniques. SE: Garnishing Soups, 295-297; Questions for Discussion, (6) 297, (6) 1279, (2-5) 1308, (1, 3, 4) 1328; Table 23.3- Combining Sauces, Pasta and Garnishes, 801; Salad Garnishes, 883; Lemons, 921; Cape Gooseberries, 923; Pomegranate, 924; Star Fruit, 926; Kiwi; 934; Papayas, 936; Presenting and Garnishing Sandwiches, 967; Table 29.1-A Selection of Canape Spreads and Suggested Garnishes, 1027; Tables 33.2-Suggestions for Assembling Pies,1164; Procedure for Cutting Polenta, 1300; Procedure for Cutting Gratin or Escalloped Potatoes, 1300; Procedure for olding Grains, 1301; The Plate, 1302-1304; Decorating Plates, 1304-1307; Arranging Foods on Serving Pieces, 1315, 1322; Arranging Foods and Other tems on the Buffet Table, 1322-1324; Presenting and aintaining the Buffet, 1324-1325, 1327; A Block of ce, A Chain Saw, a Chisel and a Little Caution and Creativity, 1326 : Questions for Discussion, (6) 40, (6) 107, (2) 109 (3-5) 110, (1) 112, (3, 4) 113; Key Terms, 109; Learning Activities- Creative Consommes, 41, Soup du Jour, 41, Sandwich Bar, 86, Seasonal Dessert, Part A, 108, Seasonal Dessert, Part B, 110, Garnishes, 110 /* *n-depth/entioned Page 10 of 11