Recognition and Use of Kitchen Tools and Utensils. Learning Activity Pack and Instructor's Guide 4.4. Commercial Foods and Culinary Arts Competency-Based Series. Section 4 [microform] : Equipment Handling, Operation, and Maintenance.
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with common tools and utensils used in commercial kitchens. Illustrated information sheets and learning acti...
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| Corporate Author: | |
| Format: | Microfilm Book |
| Language: | English |
| Published: |
[Place of publication not identified] :
Distributed by ERIC Clearinghouse,
1986.
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| Summary: | This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with common tools and utensils used in commercial kitchens. Illustrated information sheets and learning activities are provided on various kitchen tools (cutting, stirring, lifting, turning, serving, spreading, scraping, and other tools) and food preparation and cooking utensils. The instructor's guide begins with an instructional matrix in which the information sheets and written activities contained in the LAP and the written test items included in the instructor's guide are cross-referenced to the knowledge objectives addressed by the materials. This is followed by a series of notes to instructors on the LAP series and suggested instructional procedures for use in conducting individual and group enrichment activities. A unit test and answer key are included. (MN) |
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| Item Description: | Sponsoring Agency: Florida State Dept. of Education, Tallahassee. Div. of Vocational, Adult, and Community Education. ERIC Note: For other documents in this series, see CE 047 434-456. ERIC Document Number: ED282999. |
| Physical Description: | 52 pages |
| Audience: | Practitioners. Students. Teachers. |