# CTE Resource Center - Verso - Culinary Arts Specialization Task 420644040

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Demonstrate cooking and holding techniques that ensure maximum retention of nutrients and quality.

Definition

Demonstration should include
  • following HACCP guidelines
  • explaining the effect of carry-over cooking procedures
  • using standard cooking and storing techniques
  • using batch cooking methods.

Process/Skill Questions

Thinking
  • What is meant by the expression nutrient loss?
  • How do cooking and holding techniques affect nutrients in food?
  • How are nutrients affected by improper storage?
Communication
  • How can the use of holding time and temperature logs be effective in maintaining integrity in food products?
  • What is the benefit of nutritional information found on food labels?
Leadership
  • Who is responsible for maintaining the holding time and temperature logs?
  • What leadership skills are necessary to ensure food is prepared with minimum nutrient loss?
Management
  • Who decides to dispose of improperly held food?
  • How can profit be affected by improperly held food?

Related Standards of Learning

English

12.5

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.

History and Social Science

GOVT.15

The student will apply social science skills to understand the role of government in the Virginia and United States economies by

  1. describing the provision of government goods and services that are not readily produced by the market;
  2. describing government’s establishment and maintenance of the rules and institutions in which markets operate, including the establishment and enforcement of property rights, contracts, consumer rights, labor-management relations, environmental protection, and competition in the marketplace;
  3. investigating and describing the types and purposes of taxation that are used by local, state, and federal governments to pay for services provided by the government;
  4. analyzing how Congress can use fiscal policy to stabilize the economy;
  5. describing the effects of the Federal Reserve’s monetary policy on price stability, employment, and the economy; and
  6. evaluating the trade-offs in government decisions.

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: Family Ties

 

Power of One: Working on Working

 

Student Body: The Healthy You

 

FCCLA: STAR Events (2019)

Check the national FCCLA portal.

 

Culinary Arts

 

Entrepreneurship

 

Hospitality, Tourism, and Recreation

 

Nutrition and Wellness

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

8.5

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