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Topic: Menu planning 

Family/Consumer Sciences

 Standard 13.  Understand important concepts and skills related to careers in food production and services
  Level IV (Grade 9-12)
   Benchmark 4.Understands how to plan menu items based on standardized recipes and customer needs (e.g., use computer-based menu systems, knows food and equipment needed for menus, understands menu layout and design)
    Knowledge/skill statements
     1.Understands how to plan menu items based on standardized recipes
     2.Understands how to plan menu items based on customer needs
     3.Understands how to use computer-based menu systems
     4.Knows food and equipment needed for menus
     5.Understands menu layout and design
   Benchmark 5.Understands how to produce a variety of food items from all menu categories (e.g., meats, seafood, and poultry; stocks, soups, and sauces; fruits, vegetables, starches, and farinaceous items; salads, dressings, marinades, and spices; sandwiches, canapes, and appetizers; baked goods and desserts; breakfast meats, eggs, cereals, and batter products)
    Knowledge/skill statements
     1.Understands how to produce a variety of meat, seafood, and poultry dishes
     2.Understands how to produce a variety of stocks, soups, and sauces
     3.Understands how to produce a variety of fruit, vegetables, starches, and farinaceous items
     4.Understands how to produce a variety of salads, dressings, marinades, and spices
     5.Understands how to produce a variety of sandwiches, canapes, and appetizers
     6.Understands how to produce a variety of baked goods and desserts
     7.Understands how to produce a breakfast meats, eggs, cereals, and batter products