IV Food Management Principles

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Recipes and measurements B. Preparation techniques C. Purchasing and storage strategies D. Table service, presentation, and etiquette

  • (5) The student demonstrates knowledge of food management principles.
    • (A) read and comprehend standard recipes
    • (B) correctly use standard measuring techniques and equipment
    • (C) demonstrate correct food preparation techniques, including nutrient retention
    • (D) use food buying strategies such as calculating food costs, planning food budgets, and creating grocery lists
    • (E) demonstrate food preparation techniques to reduce overall fat and calories
    • (F) practice etiquette, food presentation, and table service appropriate for specific situations
    • (G) apply food storage principles


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