ࡱ>  bjbj >{{S[666JJJ8<lJ7**@@@!!!G7I7I7I7I7I7I7$9L<m796!!"!"!!m7@@t 7^%^%^%!8@6@G7^%!G7^%^%145@dGS#4377074b=%^b=(55&b=6 6(!!^%!!!!!m7m7^%!!!7!!!!b=!!!!!!!!! :  National Restaurant Association Education Foundation (NRAEF) Duties, Skills, and Tasks Mathematics Content Standards And The Eight Mathematical Practices (CCSS) Demonstration of Proficiency (Possible evidence, project, performance assessment, etc.) Maine Learning Results- Guiding Principles & Career and Education Development (optional)Breakfast Foods and SandwichesList the characteristics of milk and identify ways to keep it safe. Identify the different forms of cream and their fat contents. Differentiate between butter and butter substitutes and recognize the characteristics of each. Identify the different types of cheese and give examples of each. List the characteristics of eggs and identify ways to keep them safe. Prepare and serve eggs using a variety of cooking methods. Prepare pancakes, crpes, waffles, and French toast. Prepare ham, hash, grits, cold cereals, oatmeal, and sausage. Prepare coffee, tea, and cocoa. Give examples of different types of sandwiches, including simple hot, open faced, hors doeuvres, grilled, deep-fried, and simple cold. Explain the roles of the three components of a sandwich: bread, spread, and filling Prepare common sandwich spreads and fillings. List the necessary tools and equipment to make sandwiches at a sandwich station. Demonstrate preparation of several types of sandwiches.  f, g, h, i Math Practice 5: Use appropriate tools strategically. Math Practice 6: Attend to precision. Math.HSN-Q.A.1: Use units as a way to understand problems and to guide the solution of multi-step problems; choose and interpret units consistently in formulas; choose and interpret the scale and the origin in graphs and data displays. Math.HSN-Q.A.3: Choose a level of accuracy appropriate to limitations on measurement when reporting quantities. m. Math Practice 5: Use appropriate tools strategically. f, g, h, i Using appropriate tools to measure quantities and attending to precision in measurements. Recognizing the difference of weighed measurements and volume measurements (16 oz of flour) `" 2 cups). m. All about choosing the appropriate tools.GP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributions2. Nutritiona. Explain why nutrition is important to the foodservice industry. b. List the six basic types of nutrients found in food. c. Describe how phytochemicals and fiber function in the body. d. Name the types of carbohydrates and fats and describe their function in the body. e. Identify food sources of carbohydrates and fats. f. Describe cholesterol and identify its food sources. g. Describe the makeup of proteins and their function in the body. h. Identify food sources of proteins. i. Describe the three major vegetarian diets. j. List the functions of vitamins, minerals, and water in the body. k. Identify food sources of vitamins, minerals, and water. l. Explain what food additives are and how they function in food. m. Explain the role of digestion in nutrition and health. n. List and describe techniques for food preparation that preserve nutrients. o. Suggest ways to make menus and recipes more healthful. p. Suggest healthful substitutes for high-fat items. q. List and define recent developments in food production that may affect nutrition.Connect to Health standards Connect to Science (Biology) GP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributions Cost Controla. Identify the types of costs incurred by a foodservice business and give examples of each. b. Explain the purposes of a budget. c. Explain the purpose of a profit-and-loss report. d. Identify methods for analyzing profit-and-loss reports. e. Explain the purpose of invoices in a foodservice business. f. Identify tools to help control costs. g. Define and calculate food cost and food cost percentage. h. Given a problem, calculate as purchased (AP) and edible portion (EP) amounts. i. Calculate the total cost and portion costs of a standardized recipe. j. Develop a recipe cost card for a standardized recipe. k. Explain the importance of portion control to food cost. l. Give examples of portion-control devices used in foodservice operations. m. List the steps in the process to control food costs. n. Forecast sales by analyzing and evaluating sales histories, popularity indices, and production sheets. o. Calculate a recipes yield and the number of portions it will produce. p. Use a conversion factor to calculate a new yield for an existing recipe. q. Explain the importance of standards for controlling production volume. r. List and describe standard procedures used for controlling production volume. s. List and explain the various methods for menu pricing. t. Explain the importance of standard labor costs to a businesss success. u. List factors that affect labor costs. v. Describe the relationship between sales volume and labor costs. w. Explain the difference between a master schedule and a crew schedule. x. Describe the components and factors to consider when developing labor schedules. y. List and describe purchasing, receiving, and storage procedures that help to preserve quality and control costs. z. List ways to evaluate a finished product for quality. aa. Describe the process for identifying quality problems in the kitchen. bb. Determine the dollar value of inventory. cc. List and explain the various methods of inventory pricing.Look at Social StudiesEconomic standards Math Practice 4: Model with mathematics. Math.HSF-IF.B: Interpret functions that arise in applications in terms of the context. Math.HSF-BF.A.1: Write a function that describes a relationship between two quantities. Math.HSN-Q.A: Reason quan-titatively and use units to solve problems. d. Math.HSS-ID.A.1: Represent data with plots on the real number line (dot plots, histograms, and box plots). Math.HSS-IC: Understand and evaluate random processes underlying statistical experiments. Building cost/revenue functions and interpreting graphs to show cost/compare different prices for the same product. Determining pricing of final products based off from cooking loss/usable portions d. Laying out a budget using a histogram/pie chart to determine where the money is being used Determining and justifying if the menu price is adequate based off the cost of preparationGP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributionsSalads and Garnishinga. Define professionalism, and explain what it means to culinary professionals. b. List the stations and positions in the kitchen brigade and the dining brigade. c. Perform basic math calculations using numbers or fractions. d. Identify the components and functions of a standardized recipe. e. Convert recipes to yield smaller and larger quantities based on operational needs. f. Explain the difference between customary and metric measurement units, and convert units between the two systems. g. Demonstrate measuring and portioning using the appropriate small wares and utensils. h. Given a problem, calculate as purchased (AP) and edible portion (EP) amounts. i. Calculate the total cost and portion costs of a standardized recipe. e. Math Practice 4: Model with mathematics. Math Practice 6: Attend to precision. Math.HSN-RN: Extend the properties of exponents to rational exponents. Math.HSN-Q: Reason quantitatively and use units to solve problems. f. Math Practice 3: Construct viable arguments and critique the reasoning of others. g. Math Practice 5: Use appropriate tools strategically. h, i. Math Practice 8: Look for and express regularity in repeated reasoning. Math.HSA-CED: Create equations that describe numbers or relationships.  e. Creating equations to scale up/down recipes (attending to precision) f. Comparing and contrasting the different unit measurements g. Determining what measuring device to use h, i. Calculating portion cost/creating a menu/Revenue GP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributionsPurchasing and Inventorya. Define the terms purchasing, selection, and procurement. b. Outline the objectives of the purchasing function in a foodservice operation. c. Explain the relationship between primary and intermediary sources and retailers. d. Explain the differences between formal and informal buying and the formal bidding process. e. List the types of goods and service that a foodservice operation might buy. f. Describe the buyers role in a foodservice operation and explain the importance of ethical behavior to a buyer. g. List the factors that help to determine an operations quality standards. h. Identify ways to communicate quality standards and give examples of standards a foodservice operation might use. i. Describe buyer considerations when conducting a make-or-buy analysis. j. Outline the process for procuring products and services. k. Identify production records used to calculate buying needs. l. Write purchase orders for items to be purchased. m. List ways to verify that supplier services meet an operations needs. n. List factors that affect food prices. o. List proper procedures for receiving deliveries. p. List proper procedures for storing food and supplies. q. Describe perpetual inventory and physical inventory systems. r. Explain the difference between perishable and nonperishable food items.Look at Social Studies Economics StandardsGP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributionsMeat, Poultry, and Seafooda. Outline the federal grading systems for meat. b. Describe the various kinds of meat. c. Identify the proper purchasing and storing procedures for meat. d. List factors that affect purchasing decisions for meat. e. Outline basic techniques for cooking meat. f. Match various cooking methods with different forms of meat. g. Outline the federal grading systems for poultry. h. Describe the various kinds of poultry. i. Identify the proper purchasing and storing procedures for poultry. j. List factors that affect purchasing decisions for poultry. k. Outline basic techniques for cooking poultry. l. Match various cooking methods with different forms of poultry. m. Outline the federal grading systems for seafood. n. Describe the various kinds of seafood. o. Identify the proper purchasing and storing procedures for seafood. p. List factors that affect purchasing decisions for seafood. q. Outline basic techniques for cooking seafood. r. Match various cooking methods with different forms of seafood. s. Identify and describe different types of charcuterie. t. Explain garde manger and how it relates to charcuterie.Math Practice 3: Construct viable arguments and critique the reasoning of others. Quality vs cost comparisons with graphs and arguments about the pricing GP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributions Marketinga. List the benefits of public relations. b. Identify opportunities for public relations. c. Explain the importance of the menu to a foodservice operation. d. Describe la carte, table dhte, California, limited, du jour, and cycle menus. e. Organize the information on a menu. f. Explain principles of menu layout and design. g. Identify ways to test new menu items. h. Explain the purposes of a menu sales mix analysis. i. Define profitability and target margin. j. Classify menu items according to their popularity. k. List and compare basic pricing methods.a, b. Math.HSS-IC: Understand and evaluate random processes underlying statistical experiments. Math.HSS-ID: Summarize, represent, and interpret data on a single count or measurement variable. ECONOMICS h, i. Math Practice 2: Reason abstractly and quantitatively. Math Practice 3: Construct viable arguments and critique the reasoning of others. Math Practice 4: Model with mathematics. Math.HSS-ID: Summarize, represent, and interpret data on a single count or measurement variable. a, b. Compare marketing dollars spent to income using statistical tools h, i. Looking at food cost percentage compared to sell points Determining what items should go on a menu based off the food cost percentages/sell volumeGP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributionsDesserts and Baked Goodsa. Identify and use common ingredients in baking. b. Calculate ingredient weights using bakers percentages. c. Convert baking recipes to a new yield. d. Differentiate between lean doughs, rich doughs, sponge doughs, and sourdoughs, and give examples. e. Mix yeast dough using the straight-mix method. f. Proof bake shop items. g. Prepare yeast breads. h. Prepare different types of quick breads and cake batters. i. Identify the functions of icings and determine which are best suited for different baked goods. j. Describe and prepare steamed puddings and dessert souffls. k. Prepare pie dough using the 3-2-1 method. l. Describe the procedure for baking blind. m. Describe roll-in dough, phyllo dough, and pte choux. n. Prepare cookies using various makeup methods. o. Explain how chocolate is made, including chocolate liquor, cocoa butter, and cocoa powder. p. Demonstrate how to store chocolate properly. q. Explain how chocolate is tempered. r. Explain how crme anglaise, pastry creams, and Bavarian creams are made, and how they are used in desserts. s. List the characteristics of ice cream and give examples of other frozen desserts. t. List the steps for preparing poached fruits and tortes. u. List guidelines for plating and presenting desserts.b. Math Practice 5: Use appropriate tools strategically. Math Practice 6: Attend to precision. Math.HSN-Q.A.3: Choose a level of accuracy appropriate to limitations on measurement when reporting quantities. c. Math Practice 4: Model with mathematics. Math Practice 6: Attend to precision. Math.HSN-RN: Extend the properties of exponents to rational exponents. Math.HSN-Q: Reason quantitatively and use units to solve problems. f. Math.HSG-MG.A.2: Apply concepts of density based on area and volume in modeling situations (e.g., persons per square mile, BTUs per cubic foot).  b. Measuring ingredients weights/volume determine which one is applicable in a given scenario The precision of a scale c. Creating equations to scale up/down recipes (attending to precision) f. Determining the density of the bread based on different yeast/baking temperatures GP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributions Sustainability in the Restaurant and Foodservice Industrya. Define the terms sustainability and conservation. b. Explain why water conservation is important. c. List ways in which a restaurant or foodservice operation can improve the efficiency of its water usage. d. Explain the differences between renewable and nonrenewable energy sources. e. Explain why using energy efficiently is important. f. List ways in which a restaurant or foodservice operation can improve the efficiency of its energy usage. g. List ways in which a restaurant or foodservice operation can build or make structural improvements to its facility in a sustainable way. h. Identify ways to reduce the total amount of waste in a restaurant or foodservice operation. i. List items that a restaurant or foodservice operation can reuse. j. List items that a restaurant or foodservice operation can recycle. k. Define the term local sourcing. l. Identify the steps a restaurant or foodservice operation should take to purchase and then promote the use of sustainable food products. m. Identify the issues surrounding the global production of seafood, coffee, animals, and organic food.Look at Science Standards GP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributionsGlobal Cuisine 1: The Americasa. Identify the major influences, ingredients, flavors, and cooking techniques of Northeastern American cuisine. b. Identify the major influences, ingredients, flavors, and cooking techniques of Midwestern American cuisine. c. Identify the major influences, ingredients, flavors, and cooking techniques of Southern American cuisine. d. Identify the major influences, ingredients, flavors, and cooking techniques of Southwestern American cuisine. e. Identify the major influences, ingredients, flavors, and cooking techniques of Pacific Coast/Rim cuisine. f. Identify the major influences, ingredients, flavors, and cooking techniques of Mexican cuisine. g. Identify the major influences, ingredients, flavors, and cooking techniques of Central American cuisine. h. Identify the major influences, ingredients, flavors, and cooking techniques of Caribbean cuisine. i. Identify the major influences, ingredients, flavors, and cooking techniques of Brazilian cuisine. j. Identify the major influences, ingredients, flavors, and cooking techniques of Bolivian cuisine.Look at Social Studies GP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. An integrative and informed thinker CED: A,B,C A. Learning about self-knowledge and interpersonal relationships B. Learning about and exploring education, career, and life roles C. Learning to make decisions, plan and create opportunities, and make meaningful contributions11. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia a. Identify the major influences, ingredients, flavors, and cooking techniques of French cuisine. b. Identify the major influences, ingredients, flavors, and cooking techniques of Italian cuisine. c. Identify the major influences, ingredients, flavors, and cooking techniques of Spanish cuisine. d. Identify the major influences, ingredients, flavors, and cooking techniques of Moroccan cuisine.GP:A-F A. A clear and effective communicator B. A self-directed and lifelong learner C. A creative and practical problem solver D. A responsible and involved citizen E. 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