IV Proper Use and Care of Commercial Equipment

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

A. Use of small and large equipment for a commercial kitchen B. Proper cleaning of equipment and maintenance of a commercial kitchen

  • (6) The student understands the history of food service and the use of the professional kitchen.
    • (E) use large and small equipment in a commercial kitchen
    • (K) demonstrate proper cleaning of equipment and maintenance of the commercial kitchen

C. Standardized recipes D. Writing and converting standardized recipes E. Operations and training recipes

  • (1) The student applies advanced reading, writing, mathematics, and science skills for the food service industry.
    • (B) comprehend a variety of texts such as operations and training manuals
    • (E) read and comprehend standardized recipes
    • (F) write and convert standardized recipes

F. Information sources for culinary arts

  • (7) The student uses technology and computer applications to manage food service operations.
    • (E) evaluate information sources for culinary arts

G. Food production presentation techniques H. Moist and dry cookery methods I. Food preparations in food service operations J. Baking techniques K. Global cultures L. Food traditions

  • (6) The student understands the history of food service and the use of the professional kitchen.
    • (E) evaluate information sources for culinary arts
    • (F) develop food production and presentation techniques
    • (G) demonstrate moist and dry cookery methods
    • (H) demonstrate the preparation skills of items commonly prepared in food service operations such as breakfast cookery, salads and dressing, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry, meat, pastas and grains, and fruits and vegetables.
    • (I) demonstrate baking techniques such as yeast breads and rolls, quick breads, and desserts
    • (B) identify global cultures and traditions related to food

M. International cuisine

  • (11) The student demonstrates the knowledge and skills required for careers in the restaurant, food, and beverage industry.
    • (F) analyze international cuisines

N. Scientific principles in culinary arts

  • (1) The student applies advanced reading, writing, mathematics, and science skills for the food service industry.
    • (D) understand scientific principles used in culinary arts

O. Basics of nutrition

  • (11) The student demonstrates the knowledge and skills required for careers in the restaurant, food, and beverage industry.
    • (A) understand the basics of nutrition

Resources:

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