VI Production, Presentation, and Dining

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

A. Food service operations B. Large equipment, small wares, and hand tools C. Equipment cleaning D. Commercial kitchen maintenance E. Receiving and storage F. Cooking methods: moist heat and dry heat G. Work space and food preparation H. Food production I. Presentation techniques J. Baking techniques

  • (10) The student understands the history of food service and the use of the professional kitchen.
    • (L) demonstrate types of table setting, dining, and service skills
    • (E) use large and small equipment in a commercial kitchen
    • (K) demonstrate proper cleaning of equipment and maintenance of the commercial kitchen
    • (J) demonstrate proper receiving and storage techniques
    • (G) demonstrate moist and dry cookery methods
    • (H) demonstrate food preparation skills used in commercial food service preparations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry cookery, meat cookery, pastas and grains, and fruits and vegetables
    • (F) develop food production and presentation techniques
    • (I) demonstrate baking techniques such as yeast breads and rolls, quick breads, and desserts


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