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Topic: Food production and processing 

Family/Consumer Sciences

 Standard 13.  Understand important concepts and skills related to careers in food production and services
  Level IV (Grade 9-12)
   Benchmark 3.Knows skills used in selecting, using, and maintaining food production equipment and tools (e.g., operating, maintaining, cleaning, and storing tools and equipment following safety and health procedures and OSHA requirements; understanding the efficiency of equipment purchases in relation to business needs and food regulations)
    Knowledge/skill statements
     1.Knows skills used in selecting food production equipment
     2.Knows skills for using food production equipment
     3.Knows skills used in maintaining food production equipment
     4.Knows skills used in selecting food production tools
     5.Knows skills for using food production tools
     6.Knows skills used in maintaining food production tools
     7.Knows skills for operating, maintaining, cleaning, and storing tools and equipment following safety and health procedures
     8.Knows skills for operating, maintaining, cleaning, and storing tools and equipment under OSHA requirements
     9.Knows skills used for understanding the efficiency of equipment purchases in relation to business needs
     10.Knows skills used for understanding the efficiency of equipment purchases in relation to regulations
   Benchmark 6.Knows skills used in commercial food production (e.g., knows skills in knife, tool, and equipment handling; knows a variety of cooking methods; use scaling and measurement techniques; understands time and temperature in relation to cooking, cooling, and reheating foods; knows food presentation techniques)
    Knowledge/skill statements
     1.Knows knife, tool, and equipment handling skills used in commercial food production
     2.Knows a variety of cooking methods used in food production
     3.Knows scaling and measurement techniques used in commercial food production
     4.Understands time and temperature in relation to cooking, cooling, and reheating foods in commercial food production
     5.Knows food presentation techniques used in commercial food production