# CTE Resource Center - Verso - Culinary Arts II National Standards for Family and Consumer Sciences Education Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

National Standards for Family and Consumer Sciences Education Correlation by Task

In this course, the following tasks/competencies reinforce the standards listed beside them. Teachers may identify additional reinforcements in locally developed instructional materials.

Task/Competency Number Task/Competency Statement Standards
42 Demonstrate use of safety data sheets (SDS). National Standards for Family and Consumer Sciences Education: 8.2.9
43 Identify the safety design and construction features of food production equipment and facilities. National Standards for Family and Consumer Sciences Education: 8.3
44 Develop strategies for minimizing safety hazards in the kitchen. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.3.2 ♦ 8.3.1 ♦ 8.3.5
45 Demonstrate professional knife safety. National Standards for Family and Consumer Sciences Education: 8.5.1
46 Demonstrate emergency procedures for injuries in the food service environment. National Standards for Family and Consumer Sciences Education: 8.2.2 ♦ 8.6.4
47 Identify types of fire extinguishers and other methods of fire suppression. National Standards for Family and Consumer Sciences Education: 8.2.2
48 Adhere to laws and regulations governing sanitation and safety in the food service environment. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.2.2 ♦ 8.2.3
49 Explain how the hazard analysis and critical control points (HACCP) system helps to minimize the risk of food-borne illness. National Standards for Family and Consumer Sciences Education: 8.2.4
50 Implement corrective action for adulterated foods. National Standards for Family and Consumer Sciences Education: 8.2
51 Explain preventive measures for food-borne illnesses. National Standards for Family and Consumer Sciences Education: 8.2
52 Describe potentially hazardous foods. National Standards for Family and Consumer Sciences Education: 8.2
53 Demonstrate safe food production, storage, and serving procedures. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.2.6
54 Demonstrate personal hygiene and health practices. National Standards for Family and Consumer Sciences Education: 8.2.5
55 Demonstrate food handling procedures. National Standards for Family and Consumer Sciences Education: 8.2
56 Identify the sanitation design and construction features of food production equipment and facilities. National Standards for Family and Consumer Sciences Education: 8.3.3
57 Perform a sanitation inspection. National Standards for Family and Consumer Sciences Education: 8.3.3
58 Develop a schedule for cleaning and sanitizing equipment and facilities. National Standards for Family and Consumer Sciences Education: 8.3.3
59 Demonstrate the procedures for receiving and storing raw and prepared foods. National Standards for Family and Consumer Sciences Education: 8.2.6
60 Demonstrate the procedures for receiving and storing cleaning supplies and chemicals. National Standards for Family and Consumer Sciences Education: 8.2.9
61 Demonstrate waste-disposal and recycling procedures. National Standards for Family and Consumer Sciences Education: 8.2.10
66 Demonstrate cooking and storage techniques that promote maximum retention of nutrients. National Standards for Family and Consumer Sciences Education: 8.5
67 Demonstrate knife cuts. National Standards for Family and Consumer Sciences Education: 8.5.1
68 Demonstrate operation of hand tools and utensils. National Standards for Family and Consumer Sciences Education: 8.3.1
69 Demonstrate operation of kitchen equipment. National Standards for Family and Consumer Sciences Education: 8.3.1
70 Use a variety of cookware for specific tasks. National Standards for Family and Consumer Sciences Education: 8.3
71 Apply time-management principles when planning, preparing, and serving food. National Standards for Family and Consumer Sciences Education: 8.4 ♦ 8.5 ♦ 8.6
72 Design a kitchen floor plan to facilitate a specific menu. National Standards for Family and Consumer Sciences Education: 8.3
73 Demonstrate roasting. National Standards for Family and Consumer Sciences Education: 8.5
74 Demonstrate baking. National Standards for Family and Consumer Sciences Education: 8.5
75 Demonstrate broiling. National Standards for Family and Consumer Sciences Education: 8.5
76 Demonstrate grilling. National Standards for Family and Consumer Sciences Education: 8.5
77 Demonstrate griddling. National Standards for Family and Consumer Sciences Education: 8.5
78 Demonstrate sautéing. National Standards for Family and Consumer Sciences Education: 8.5
79 Demonstrate pan frying. National Standards for Family and Consumer Sciences Education: 8.5
80 Demonstrate deep frying. National Standards for Family and Consumer Sciences Education: 8.5
81 Demonstrate poaching. National Standards for Family and Consumer Sciences Education: 8.5
82 Demonstrate steaming. National Standards for Family and Consumer Sciences Education: 8.5
83 Demonstrate boiling and simmering. National Standards for Family and Consumer Sciences Education: 8.5
84 Demonstrate braising. National Standards for Family and Consumer Sciences Education: 8.5
86 Enhance food products. National Standards for Family and Consumer Sciences Education: 8.5.8
87 Identify the standard cuts and grades of meat. National Standards for Family and Consumer Sciences Education: 8.5.5
88 Identify the purchase specifications of fish and shellfish. National Standards for Family and Consumer Sciences Education: 8.5.5
89 Prepare stocks. National Standards for Family and Consumer Sciences Education: 8.5.6
90 Prepare soups. National Standards for Family and Consumer Sciences Education: 8.5.6
91 Prepare sauces. National Standards for Family and Consumer Sciences Education: 8.5.6
92 Prepare fruits. National Standards for Family and Consumer Sciences Education: 8.5.7
93 Prepare vegetables. National Standards for Family and Consumer Sciences Education: 8.5.7
94 Prepare farinaceous products. National Standards for Family and Consumer Sciences Education: 8.5.7
95 Demonstrate food-presentation techniques. National Standards for Family and Consumer Sciences Education: 8.5.12
97 Prepare cold dips and relishes. National Standards for Family and Consumer Sciences Education: 8.5.8
98 Prepare cold canapés and other hors d’oeuvres. National Standards for Family and Consumer Sciences Education: 8.5.9
99 Prepare marinades. National Standards for Family and Consumer Sciences Education: 8.5.8
100 Demonstrate cold food-presentation techniques. National Standards for Family and Consumer Sciences Education: 8.5.9
101 Produce edible, decorative pieces. National Standards for Family and Consumer Sciences Education: 8.5.12
102 Select equipment and utensils used in baking. National Standards for Family and Consumer Sciences Education: 8.3
103 Describe baking ingredients. National Standards for Family and Consumer Sciences Education: 8.5.10
104 Prepare yeasted dough products. National Standards for Family and Consumer Sciences Education: 8.5.10
105 Prepare pastries. National Standards for Family and Consumer Sciences Education: 8.5.10
106 Prepare an assortment of cakes. National Standards for Family and Consumer Sciences Education: 8.5.10
107 Prepare creams, custards, and mousses. National Standards for Family and Consumer Sciences Education: 8.5
108 Prepare dessert sauces. National Standards for Family and Consumer Sciences Education: 8.5 ♦ 8.5.12
113 Apply principles of menu design to create a menu, including item descriptions. National Standards for Family and Consumer Sciences Education: 8.4
114 Apply the principles of nutrition to menu development. National Standards for Family and Consumer Sciences Education: 8.4
115 Explain the importance of product mix and average check. National Standards for Family and Consumer Sciences Education: 8.4.7 ♦ 8.6 ♦ 8.6.3
118 Perform recipe conversions to meet different yields. National Standards for Family and Consumer Sciences Education: 8.4.7
120 Process an electronic guest check. National Standards for Family and Consumer Sciences Education: 8.7
121 Use yield percentage. National Standards for Family and Consumer Sciences Education: 8.4.7
122 Calculate recipe costs. National Standards for Family and Consumer Sciences Education: 8.4.7
123 Determine pricing for menu items. National Standards for Family and Consumer Sciences Education: 8.4.7
124 Identify factors that contribute to profit and loss. National Standards for Family and Consumer Sciences Education: 8.6.3
125 Cater an on-site function. National Standards for Family and Consumer Sciences Education: 8.7.2
126 Cater an off-site function. National Standards for Family and Consumer Sciences Education: 8.7.2