# CTE Resource Center - Verso - Culinary Arts Specialization Task 307420342

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Identify sources of energy used for cooking.


Identification should include the various attributes of electricity, gas, wood, and charcoal as sources of energy used for cooking.

Process/Skill Questions

  • What sources of energy are commonly used for cooking in a food service establishment?
  • What are the differences among these sources of energy?
  • How do the different sources of energy affect the cooking process?
  • Why would a particular source of energy be selected for a certain application?
  • Why is proper storage of fuels critical?
  • Why is it important to have training in using different sources of energy?
  • How does the source of energy affect facility cleaning needs?
  • Who determines the sources of energy to be used in a food service establishment?
  • Who is responsible for ensuring that sources of energy are used correctly?
  • How does the source of energy affect variable costs?

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)

Check the national FCCLA portal.




Hospitality, Tourism, and Recreation


Professional Presentation


National Standards for Family and Consumer Sciences Education


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