Category: CA 08

(8) The student evaluates and determines equipment, ingredients, and procedures used in a professional food setting. The student is expected to:
(A) identify and demonstrate the role of mise en place in the professional food service setting;
(B) identify and use large and small equipment in a commercial kitchen;
(C) develop and practice food production and presentation techniques;
(D) identify and use the appropriate application of moist, dry, and combination cookery methods;
(E) demonstrate the preparation skills of items commonly prepared in food service operations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry, meat, pastas and grains, and fruits and vegetables; and
(F) demonstrate baking techniques such as yeast breads and rolls, quick breads, and desserts.