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Using Cooking, Baking, and Cutting Terms. Learning Activity Pack and Instructor's Guide 5.1a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985

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 some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…

Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food Service

Reading and Converting Recipes/Weighing and Measuring. Learning Activity Pack and Instructor's Guide 5.1b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985

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 understanding and following the parts of a recipe, understanding and using common abbreviations used in recipes for weights and measures, and using the…

Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Utilization