This is a bundle of products I think works well with chapter 4 in the ProStart Foundations textbook. Listed below are the specific sectionsthis bundle supports in the chapter:
4.2 List the stations and positions in the kitchen brigade
4.4 Identify the components and functions of a standardized recipe
4.5 convert recipes to yield smaller and larger quantities based on operational needs.
4.7 Demonstrate measuring and portioning
4.8 Given a problem, calculate as purchased (AP) and edible portions (EP) amounts
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Fork and Knife