# CTE Resource Center - Verso - Culinary Arts Specialization Task 197218411

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Describe the relationship between ingredients and quality of results.


Description should include the reasons why selecting the proper, fresh ingredients, as identified in the recipe, and using the recommended cooking method are both crucial for obtaining the desired outcome.

Process/Skill Questions

  • Why are proper ingredients essential for a high-quality result?
  • How can employees better understand the relationship between ingredient quality and final product quality?
  • How can employees be encouraged to properly care for ingredients?
  • Who is responsible for choosing the ingredients to be used?
  • What factors influence ingredient choice?
  • How does ingredient choice determine overall quality?
  • What should be done with an inferior product?
  • How can inferior product be utilized to reduce cost and food waste?

Related Standards of Learning



The student will read, interpret, analyze, and evaluate a variety of nonfiction texts.
  1. Use critical thinking to generate and respond logically to literal, inferential, and evaluative questions about the text(s).
  2. Identify and synthesize resources to make decisions, complete tasks, and solve specific problems.
  3. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  4. Recognize and analyze use of ambiguity, contradiction, paradox, irony, overstatement, and understatement in text.
  5. Analyze false premises claims, counterclaims, and other evidence in persuasive writing.

Other Related Standards

FCCLA National Programs

Career Connection: My Career


Career Connection: My Life


Career Connection: My Path


Career Connection: My Skills


Power of One: A Better You


Power of One: Working on Working


FCCLA: STAR Events (2019)

Career Investigation


Check the national FCCLA portal.


Culinary Arts




Hospitality, Tourism, and Recreation


National Programs in Action


Professional Presentation


National Standards for Family and Consumer Sciences Education


Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.