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Home‎ > ‎TFJ - Hospitality and Tourism‎ > ‎

Unit 5 — Culinary Applications

Culinary workers must prepare a variety of foods. What types of foods have you prepared?

Chapters
Chapter 15: Cooking Techniques
Chapter 16: Seasoning and Flavorings
Chapter 17: Breakfast Cookery
Chapter 18: Garde Manger Basics
Chapter 19: Sandwiches and Appetizers
Chapter 20: Stocks, Sauces, and Soups
Chapter 21: Fish and Shellfish
Chapter 22: Poultry Cookery
Chapter 23: Meat Cookery
Chapter 24: Pasta and Grains
Chapter 25: Fruits, Vegetables, and Legumes


Projects, Homework Activities, Reading, and Evaluation Rubric
  • Culinary Career Spotlight (end of unit in textbook)
  • Culinary Project (end of unit in textbook)
  • Homework Activities
  • Article: How to Find Local and Sustainable Foods in Your Area
  • Evaluation Rubric
Subpages (12): 15 Cooking Techniques 16 Seasoning and Flavorings 17 Breakfast Cookery 18 Garde Manger Basics 19 Sandwiches and Appetizers 20 Stocks, Sauces, and Soups 21 Fish and Shellfish 22 Poultry Cookery 23 Meat Cookery 24 Pasta and Grains 25 Fruits, Vegetables, and Legumes Article — How to Find Local and Sustainable Foods in Your Area
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CE_Unit_5_Evaluation_Rubric.pdf
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Homework_Activities_Unit_05.pdf
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Tony Ferguson,
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Unit_5_Article_Local_and_Sustainable_Foods.pdf
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Tony Ferguson,
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