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This worksheet can be used for any Chopped episode from The Food Network. I am using this for a Principles of Hospitality and Tourism class, but can be used for any Culinary Arts course or foods unit.
Principles of Hospitality and Tourism TEKS:
(10) The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to:
(A) develop technical vocabulary of the hospitality and tourism industry;
(C) identify local and regional trends and issues in the hospitality and tourism industry.
Culinary Arts TEKS:
(13) The student understands the use of technical knowledge and skills required to pursue careers in the restaurant food service industry, including knowledge of design, operation, and maintenance of technological systems. The student is expected to:
(A) define job-specific technical vocabulary;
(B) analyze customer comments to formulate improvements in services and products and training of staff;
(C) detail ways to achieve high rates of customer satisfaction;
(E) demonstrate technical skills used in producing quality food service.
(15) The student evaluates and determines equipment, ingredients, and procedures in a professional food setting. The student is expected to:
(A) identify the role of mise en place;
(B) identify and use large and small equipment in the professional food service setting;
(C) identify the types of knives and proper usage in a commercial kitchen;
(D) demonstrate proper knife safety, handling, cleaning, and storage;
(E) differentiate between different types of produce and identify factors such as grading, purchasing, storage, and usage;
(F) differentiate between dry goods and identify factors such as purchasing and storage;
(G) differentiate between proteins and identify factors such as types, grades, purchasing, and storage;
(H) describe the methods of cooking, including dry heat, moist heat, and combination heat; and
(I) differentiate between common baking methods and identify common ingredients used in baking.