'Technical education performance standards' presentation slideshows

FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

Structure and Function of Recipe Affects Employee Functions. Calculate Raw Food Cost. DEVELOP an UNDERSTANDING of FOOD SERVICE MANAGEMENT FUNCTIONS. FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II. Method of Performing Cost Analysis.

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FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

166 views • 1 slides

FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

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FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

Quality changes in cooking vegetables. Vegetable cookery. STUDY and PREPARATION of POTATOES, VEGETABLES and SALADS. Characteristics of potatoes. Production and Holding problems in quantity cooking. FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II.

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