# CTE Resource Center - Verso - Culinary Arts Specialization Task 2126556356

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare large quantities of food.


Preparation should include
  • converting standard recipes to produce large quantities
  • using various cooking methods (e.g., dry, moist, combination) and holding methods
  • maintaining holding temperatures.

Process/Skill Questions

  • What are yield conversion rates?
  • How does the quantity of food being prepared affect cooking-method decisions?
  • What effect does a serving location have on food-preparation steps?
  • What preparation steps need to be communicated when preparing large quantities of food?
  • How can active listening skills benefit staff working to prepare large quantities of food?
  • What is the role of time management in quantity food preparation?
  • What is the role of teamwork in quantity food preparation?
  • Why is staff instruction in waste prevention, final appearance, and presentation necessary?
  • What equipment needs may arise when preparing large quantities of food?
  • What management qualities are essential when directing the preparation of large quantities of food?

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)

Check the national FCCLA portal.


Culinary Arts


Professional Presentation


National Standards for Family and Consumer Sciences Education


Demonstrate food safety and sanitation procedures.


Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.


Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.


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