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Group Title: Exploration of food management, production and service occupations
Title: A Resource guide for food management, production and service occupations
ALL VOLUMES CITATION THUMBNAILS PAGE IMAGE ZOOMABLE
Full Citation
STANDARD VIEW MARC VIEW
Permanent Link: http://ufdc.ufl.edu/UF00096229/00002
 Material Information
Title: A Resource guide for food management, production and service occupations
Alternate Title: Exploration of food management, production and service occupations
Physical Description: 2 v. : ill. ; 28 cm.
Language: English
Creator: Florida Department of Education
Publisher: Florida Department of Education
Place of Publication: Tallahassee, Fla.
Publication Date: 1973
 Subjects
Subject: Food service -- Vocational guidance   ( lcsh )
Food service management -- Vocational guidance   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )
 Notes
Statement of Responsibility: State of Florida, Dept. of Education, Division of Vocational, Technical and Adult Education, Home Economics Education Section.
General Note: Cover title: Exploration of food management, production and service occupations.
General Note: "Florida pre-vocational home economics education."
General Note: "October 1973 ... reprint 1974.
General Note: Florida Department of Education Bulletin 75 H-17
 Record Information
Bibliographic ID: UF00096229
Volume ID: VID00002
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 22331401

Table of Contents
    Front Cover
        Front Cover 1
        Front Cover 2
    Title Page
        Title Page 1
        Title Page 2
    Appendix
        Page 34
        Page 35
        Page 36
        Page 37
        Page 38
        Page 39
        Page 40
        Page 41
        Page 42
        Page 43
        Page 44
        Page 45
        Page 46
        Page 47
        Page 48
        Page 49
        Page 50
        Page 51
        Page 52
        Page 53
        Page 54
        Page 55
        Page 56
        Page 57
        Page 58
        Page 59
        Page 60
        Page 61
        Page 62
        Page 63
        Page 64
        Page 65
        Page 66
        Page 67
        Page 68
        Page 69
        Page 70
        Page 71
        Page 72
        Page 73
        Page 74
        Page 75
        Page 76
        Page 77
        Page 78
        Page 79
        Page 80
        Page 81
        Page 82
        Page 83
        Page 84
        Page 85
        Page 86
        Page 87
        Page 88
        Page 89
        Page 90
    Back Cover
        Page 91
        Page 92
Full Text















EXPLORATION OF FOOD MANAGEMENT,

PRODUCTION AND SERVICE OCCUPATIONS

appendix



FLORIDA
PRE-VOCATIONAL
HOME ECONOMICS
EDUCATION






OCTOBER 1973
BULLETIN #75 H-17
Reprint 1974





































-EXPLORATION OF


FOOD MANAGEMENT, PRODUCTION AND SERVICE OCCUPATIONS

.APPENDIX














.FLORIDA DEPARTMENT OF EDUCATION


This reprint of a public document was promulgated at an annual cost
of $204.98 or $.27 per copy to provide direction and resource
materials for Florida Home Economics teachers who are instructing
in the pre-vocational program.











37: 06 K T'7 j7
F7 -



pe/ 1"y

*2 i .(










APPENDIX # 1


PRETEST

Name

Date
Directions: Circle the names of jobs which are considered to
be food service occupations.
Welcome Wagon Hostess
Seamstress
Cook
Bus Boy
Art Director
Direct Mail Specialist
Child Care Aide
Buyer
Dietician
Homemaker
Research Kitchen Home Economist
Pastry Chef
Designer
Counterman
Baby-Sitter
Interior Decorator
Motel Housekeeper
Food Service Manager
Teacher's Aide
Librarian
Laundry Worker
Fashion Journalist
Caterer
Combination Man





APPENDIX # 2

MlLLETIN BOARD


Cook's
Helper


Baker


FOOD
SERVICES


Bus Boy


Cook


Cashier










APPENDIX # 3
CROSSWORD PUZZLE
FOOD SERVICE OCCUPATIONS


-r ---
**^ *!* *4*








MIS
*4 *4*4* **4'** **' **"4**^ t*4* ^*4* 4"**
__^ _4**4* M_ 44* *__(B*4*4* *4!.*_ *** !". **

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** _******* 4*4
** **' **T ii t* ** S















***
- ^ --------------------- *-------------------_- *c~ L -
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_~ ~ **i'JL*(-*_ ** **L-^LSjj*******^**
*4* *** *** **
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__ __^ _* __ _^:_j*^.6* _^*_. _JL __ 4__ *4--_

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449 **e ** _* *4 *4 %i;

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-^ -__ __ ^L^J _J*J1 *4 4 _j iS4*J^ -* _ -
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o s 4; ** *** ** *4* *' 4*4* ** *4,''

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--------------------------------------------------


Answers on page 89







APPENDIX #
FOOD SERVICE OCCUPATIONS


5 (Cont.,
CROSSWORD PUZZLE


ACROSS
2. This crossword puzzle is about
related occupations.
3. What is done to earn money
5. waiter
6. Production of food may be
referred to as a food
10. level jobs are beginning jobs
11. A short order method of cooking
fish, chicken or potatoes
12. Conditions that result from eating
spoiled foods
13. Occupation
16. Remove peel from fruits or veg-
etables
17. Utensils for cooking foods
18. To cut as onions
19. Pie crust
20. Beverage served with lemon
22. Professional person who plans
meals for a hospital
24. To prepare party food for pay
25. New kind of oven that cooks in
seconds
28. Man who serves food
29. Self
31. Time for serving lunch
32. Place of business where food is
selected from a serving line
56. Study of the functions of food
in the body
37. Two slices of bread with meat in
the center
40. insect that may be found around
sweets
42. Breakfast food
44. Sanitation term
45. Way of preparing meat
47. Person who oversees the work of
others
49. Cooking or eating tool
50. To place dishes on the table
51. Another word for stove
53. economics
54. Dairy product
56. Person who handles food
58. Dollars and cents
59. Small rodent that must be controlled
around food establishments
60. Task of a waiter


DOWN
1. Surroundings, where a per-
son lives or works
2. Land on which food is grown
4. Part of the restaurant where
food is prepared
5. Food for a horse
6. Wages
7. Chocolate cookies
8. An important responsibility
for all food workers
9. Directions for procedures
14. Person who prepares cakes
or bread
15. Select food from a menu
21. Car on a train where food
is served
22. Job where a person shows
others how to prepare food
or use equipment
23. Used for carrying food or
dishes
24. The head cook
26. A college is needed to be
a dietician
27. A place where soft drinks
and ice cream are served
29. Person in charge of a
business
30. In a cafeteria food is served
on the
33. Consume food
34. First two letters of August
35. Place for barbecuing
38. Utensils in which food is
served
39. Person who assists another
41. Person who uses goods and
services
45. Man who greets and seats
customers in a restaurant
44. This course is one part of
education
46. Chinese fortune
47. Tossed a way of serving
raw vegetables
48. Dining___
55. Appliance to take out wrinkles
57. Abbreviation for pound






APPENDIX # 4


.D.i.ion
WA iCess

VAIjReSS D/ej ,iov



FR.ee Cook




R6 A SA d
IWOke e / Ake~






Supply enough Foods and Nutrition Career Occupation cards for each
student. Fill in squares with food careers. Play like Bingo.









APPENDIX # 5
AREAS IN FOOD SERVICE OCCUPATIONS


BUSINESS
1. restaurants
2. cafeterias
3. catering places
4. grocery stores
5. bakery shops
6. utility companies
7. airlines
8. vending companies
9. bottling companies
10. dairies

INDUSTRIAL
1. processing plants
2. manufacturing plants
3. packing plants
4. packaging plants


INSTITUTIONAL
1. educational schools & colleges
2. government agencies
3. hospitals
4. convalescent homes
5. rest homes









APPENDIX # 8

c MAKE THE JUMP INTO FOODS





oto




Short order Cook
Soda Fountain Worker
SodaI *C WD C C









Dietitian
S 1 0 0





Butcher Where





Food Specialist ________________________





Sandwich Maker

Baker's Helper

Restaurant Manager

Food Checker



Waiter/Waitress

Dishroom Worker

Cook in School Lunchroom

Kitchen Helper__
WHERE WOULD YOU GO FOR TRAINING IN FOOD SERVICE?
High School Food Courses

Junior Colleges

Universities

Adult Courses in Food

Vocational and Technical Schools

Armed Forces

Correspondence Schools


1.
2.

3.
4.

5.

6.

7.

8.

9.
10.

11.

12.

13.

14.

15.


1.

2.

3.

4.

5.

6.

7.









APPENDIX # 7


OBSERVATION AT THE SCHOOL CAFETERIA


Check the types of tasks which you saw performed by workers in
the school cafeteria.


1. Works cooperatively with fellow workers.
2. Cleans work areas, equipment and utensils.
3. Serves foods to students over the counter, or from steamtable.
4. Brings food from storage.
5. Checks menus for nutritional value.
6. Maintains personal cleanliness and good health.
7. Washes dishes by hand.
8. Replenishes supply of napkins, silverware, trays in serving area.
9. Weighs and measures ingredients according to recipe.
10. Observes and checks food being served.
11. Takes directions from others.
12. Loads and unloads dishwashing machine.
13._ Serves food using measured to keep portions equal.
14. __Bakes breads, rolls, cakes and pastry.
15. Supervises cooks and kitchen employees.
16. Relieves or assists other employees during rush periods.
17. Handles food and equipment in safe and sanitary manner.
18. Serves food in sanitary manner using plastic gloves, etc.
19. Prepares desserts.
20. Keeps records.



1, 6, 11, 16 --Human Relations and Communication
2, 7, 12, 17 --Sanitation and Safety
3, 8, 15, 18 --Serving Food
4, 9, 14, 19 --Preparing Food
5,10, 15, 20 --Managing


(Teacher note Numbers are related to grouping of job task analysis)









APPENDIX # 8
EDUCATIONAL LEVELS IN
FOOD SERVICE OCCUPATIONS


SECONDARY


I
I
I


I
I
C


1. short order cook
2. counter worker
5. waiter/waitress
4. cook's helper
5. pizza worker
6. bus boy/girl
7. fast service worker
8. cashier
9. kitchen helper
.O. dishwasher
-1. sandwich worker
-2. beverage worker
35. soda fountain worker
4. stock worker
5. meat wrapper
.6. grocery worker
.7. bakery worker
.8. production worker
9. car hop
O. caterer's helper
1!. combination man
!2. pastry helper



POST SECONDARY

1. cook
2. host/hostess
3. pantry supervisor
4. chef
5. small business manager
6. kitchen supervisor
7. purchasing agent
8. menu maker
9. airline stewardess
0. caterer
1. assistant manager
2. sous chef
3. cake decorator
4. baker
5. counter supervisor
6. specialty cook
7. head waiter/waitress
8. food and beverage taster


1
1
1
1
1
1
1
1
1


COLLEGE


1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
15.
14.
15.
16.
17.
18.


business manager
chain executive
personnel director
merchandising manager
recipe developer
food technologist
government extension agent
nutritionist
extension worker
food journalist
teacher
food and drug inspector
food service supervisor
utility company demonstrator
dietition
researcher
Peace Corps worker
food specialist







APPENDIX # 9

JOB LEVELS IN FOOD SERVICE OCCUPATIONS


SKILLED


caterer's helper
kitchen helper
cashier
counter worker
bus boy/girl
pantry helper
cook's helper
waiter/waitress
short order cook
dishwasher
car hop
salad maker
baker's helper
beverage worker
fountain clerk
combination man
tray line worker
bag boy/;irl
production worker


1.
2.
5.
4.
5.
6.
7.
8.
9.
10.
11.
12.
15.
14.


TECHNICAL


head cook
butcher
chef
foo purchaser
airline stewardess
diaini room supervisor
tray 'ine supervisor
food service supervisor
assistant manager
specialty cook
diet clerk aide
demonstrator
food photographer
lunch room supervisor
catering manager


1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.


1.
2.
5.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.


ENTRY


specialty cook
caterer
cook
head waiter/waitress
host/hostess
lunchroom cook
kitchen supervisor
food and beverage analyst
pastry decorator
cake decorator
head baker
counter supervisor
cooking appliance demonstrator
cashier









PROF tSSIONAL

business manager
institution manager
chain executive
food technologist
utility company demonstrator
State Board of Health Nutritionist
extension worker
teacher
foods editor
Food and Drug Inspector
food service supervisor
dietition
recipe developer
menu maker
personnel director
purchasing agent
research worker


1.
2.
5.
4.
5.
6.
7.
8.
9.
10.
11.
12.
15.
14.
15.








APPENDIX # 10


"SAFETY IS NO ACCIDENT"

Your teacher will give you a drawing or a series of drawings of a
kitchen like the one below. It has ten safety hazards. How many
can you name?


Write your answers here:
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.


When you finish, check your answers by the transparency your teacher
will show you.










Appendix #11

Safety Is No Accident

Safety Precautions For School, Home and Work


Kitchen Range

1. Study handbook or get instructions before using range.

2. Turn off stove burners when not in use.

3. Turn on burners after pan has been placed on burner.

4. Turn pan handles toward center or back of range.

5. Use only thick dry pot holders for handling hot things. (Never use dish
towels.)

6. Pull out oven rack when placing or removing things from the oven.

7. Fit pan size to burner size. (Small pans on small burners; large pans on
large burners.)

8. Avoid stacking books, purses, etc. on ranges.

9. Keep flammable objects such as dish towels, paper towels, paper bags, cook-
books and cleaning agents away from range burners.

10. Always prepare a place to set hot pots and pans before lifting them from the
range.

11. Do not set very hot pots on things that would melt, break or burn from the
heat. Hot skillet will blister a formica counter.

12. Avoid placing plastic dishes, or plastic or wooden utensils on range units
because they may be hot without appearing to be hot.

13. Pour from the lips of pans.

14. Tilt pot covers away from you before lifting so that steam can escape without
hitting the face.

15. Strike match before turning on gas range when the pilot light is not automatic.

16. Do not stand on wet floors to use electric ranges or any other electric
appliance.

17. Control amount of heat being used.

18. Leave oven door open when using the broiler. Do not place fat foods too near
the broiler heat.







Appendix #11 (cont.)


19. Be sure plastic wrap has been removed from foods before heating.

20. Be careful not to brush or lean against range controls, accidentally
turning on the stove.

21. Do not place most ovenware dishes on surface burners.

22. Follow special instructions when using "flame ware" or "pyrex" ware.

23. Do not reach across empty lighted burners.

24. Be sure plastic or paper wraps are removed from foods before baking.

25. Make sure preheat control has gone off before putting things in the oven
to bake.


Frying

1. Place electric fryer in a safe position. Avoid placing too near the front
of counter or table.

2. Use forks or spoons with long, safe handles.

3. Place frying kettles or frying pans on back of range.

4. Leave hot fat on range to cool.

5. Keep a safe fat level in the pan so it will not boil over.

6. Do not fry next to rapidly boiling things that might spatter into the hot
grease.

7. In case of grease fire:

a. smother fire with pot lid, salt or soda. NEVER USE WATER.
b. turn off range.
c. call immediately for help if help is needed.
d. report any personal burns in classroom.

8. When frying:

a. don't add too much food at one time.
b. dry all moist foods before adding them to hot fat.
c. do not try to fry cold or frozen food.
d. avoid letting small children play underfoot.
e. watch the pan carefully when heating food.
f. heat fat slowly.
g. never leave a kettle or pan of fat heating on the range unless you
remain nearby. Turn off heat if you leave the kitchen.
h. wipe up any grease spilled on stove or floor right away.







Appendix #11 (cont.)


Trash and Garbage Disposal

1. Sort trash and garbage according to local regulations for disposal.

2. Never place "empty" aerosol spray cans in trash where they may be burned.

3. Carry out trash and garbage container before they overflow.

4. Wrap broken dishes and glass containers carefully before discarding.

5. Avoid reaching deep into trash or garbage with the hands.

6. Wrap the garbage before discarding.

7. Do not put smoldering matches, papers or ashtrays into wastebaskets.


Storage

1. Handle glass container with a firm grip and dry hands.

2. Do not carry too many cans or items at one time.

3. Store foods properly. Heat it, refrigerate it, or throw it away.

4. Remove heavy paper wrappings from foods before refrigerating. (Paper
serves as an insulation that might prevent proper cooling.)

5. Keep food covered in the refrigerator.

6. Don't use foods when the color or odor is "off" or different from usual.

7. Store poisons, bleaches, cleaning agents, insecticides, etc. out of reach
of children.


Sharp Kitchen Tools

1. Do not play around with sharp tools.

2. Keep knives sharp. A sharp knife is safer than a dull knife.

3. Suit the type and size of the knife to the job to be done. (Small pointed
knives for paring, long thin blades for slicing.)

4. Keep your eye on your work. Watch what you are doing when cutting with
sharp instruments.

5. Never use a knife for pointing.

6. Carry a knife by the handle with the blade pointed downward.

7. When slicing or chopping, use a board.







Appendix #11 (cont.)


8. Wash sharp knives and sharp pointed tools separately. Dry and put away
right after using them. Never put sharp utensils in dishwasher with other
dishes and silverware.


"ONLY TEN TO A CUSTOMER"










NO REPLACEMENTS!
WATCH "EM"!
TAKE CARE OF THEM!


Small Electric Appliances:

1. Read directions carefully, or get careful instructions before using small
appliances.

2. Do not touch electrical appliances with wet hands.

3. Do not use electric appliances when standing on wet floors.

4. Do not turn on electric blenders until the lid is in place.

5. Do not put metal spoons, scrapers or fingers in the electric mixer.

6. Do not immerse electric appliances under water.

7. Do not use electric appliances with frayed cords.

8. Select only electric appliances that bear the Underwriter's Laboratories label
(or seal of approval.)

9. Pull the plug, not the cord, when disconnecting electric appliances.

10. Turn beaters to "off" before removing blades.

11. Disconnect small appliances as soon as you are through with them.

12. Avoid placing anything but bread or rolls in the toaster.

13. Avoid "Digging" in a toaster with silverware or kitchen rools while the
toaster is plugged into the socket.

14. Do not wrap electric cord around hot toaster.







APPENDIX # 11 (cont.)


BODY MECHANICS



Lifting heavy containers of food or ingredients may lead to injuries
if the lifting is not done correctly. The right way to lift involves
placing the feet about twelve inches apart, squatting close to the
object to be lifted, keeping the back as straight as possible, and
lifting by pushing up with the leg muscles.













DON'T DO
While carrying objects, eep the load close to the body. Never carry
loads so high that vision is blocked. Put the load down by reversing
the procedure used to lift it.



O






DON'T DO


If a task assigned to the food service employee requires turning
from one direction to another, he should be sure to turn, not
twist, his body. Pivot with the feet and turn because a constant
twisting motion pulls the back muscles and may strain them.






APPENDIX # 12

BOO-BOO EPITAPHS


Here 1 ies
Sally Brown
who should
have turned
her burner
down









AGE 2

SAM GANDY


He thought
the pest pill
were candy


)Xxxxxxxxx
Here lie the bones
of
Mother Hubbard



xxxx









who mixed clorox
with kitchen
amoni
remains
of the late.
SIDONIA
who mixed clorox
with kitchen
ammonia


Shed a tear for
MARY SCOTT
She put water
in the skillet
and the grease
was hot


chance for his voice
to change
He waited too long
to light the gas
range


I
THOUGHT
IT WAS

UNPLUGGED


Here lies

John's bride

who stacked
heavy cans
high and wide




Sxxxxxxxx

HERE LIES

A SILLY LITTLE DOPE
WHO STEPPED
UPON
A CAKE OF SOAP


II



HERE LIES
SORRY JILL LOCKET
WHO OVER LOADED
THE ELECTRIC SOCKET










Appendix #13

Scramble Gram

Terms


F I REM
W S PI L
0 C K Z E
P A V M S
BLADE
B L A D E
I D HF L
K D RS S
H CU 0 E
S B U M P
I P M E R
AM G RA
W N H E H
I PA T S
OPGE D
PH HCA
Y H TAK
AB 0 0 M


X P
L A
O I
W N
V C
B V
L I
R A
D R
S D
T E
O P
C I
I C
E L
C R
B A


S 0 NE W P
KAE R B O
LE C T R I
B H A N D L
R 0 AC O N
UTURPE
U T U R P E
I S SY O F
SAAO VR
E B G R E A
VX RW N Y
NIFEOE
N I F E 0 E
LE R T O D
0 R S A L L
CE SN I T
U E I P L D
H C V E Q N
E M M F LO


Below is a list of words to be found in the scramble gram. Can you relate
these words to situations that cause accidents?


hot
ice pick
insecticide
knife
knock
lifting
melt
ouch
oven
pain
poison
pot holder


scald
scissors
scrape
scream
sharp
shock
slice
slip
spill
steam
trip
wet


Can you relate accidents in the home to accidents on the job? How are they
the same? How do they differ?


D F
D 0
A S
N C
G R
E E
R A
P M
Y N
Y O
E B
P H
A N
R U
C A
S L
T L


alert
bang
blade
bleach
boom
break
bruise
bump
burn
caution
crash
cry


cuss
cut
danger
drop
electric
fall
fire
frayed
gas
grater
grease
handles









Appendix #14

Scramble Gram

Kitchen Gear


Even the kitchen sink can be found here. So pick out a
There won't be any complaints about doing the dishes.


Bowl

Bucket

Canister

Casserole

Chopper

Colander

Cookbook

Cups

Cutting board

Dishes

Double boiler

Eggbeater

Grill

Kettle

Knife

Lid

Mixer

Muffin Pan


utensil and go to work.




Oven

Percolator

Pitcher

Plate

Potholder

Pots

Range

Refrigerator

Rolling pin

Saucer

Sink

Spoon

Strainer

Stove

Timer

Toaster

Turner










Appendix #14 (cont.)


Scramble Gram

Kitchen Gear





R E H C T I P D I L P S P U C
A S A U C E R K H L V L D F A
E V 0 T S M U F F I N P A N S
P R 0 T A R E G I R F E R T S
P G E I E E R A N G E E V T E
E F I N K P E R C O L A T 0 R
R T R G L P A R C I T R S A 0
E U G B P 0 T H 0 L D E R S L
T R O 0 L H A B L M N T E T E
A M O A W C E R A D I S H E S
E I K R 0 L L I N G P I N R S
B X B D B A T S D K I N S D S
G E O U P L T R E N I A R T S
G R 0 T I M E R R I N C 0 S T
E D K B U C K E T S S P 0 0 N







APPENDIX # 15


INSTITUTIONAL EQUIPMENT


2-.
I


>K~i-~/' 7 -


1. Grill & Deep Fryer
2. Steam Table
3. Toaster


a. -


I


1\ I


i


I - - -






APPENDIX # 15 (cont.)


INSTITUTIONAL EQUIPMENT


1. Refrigerator Table (Sandwich making)
2. Pressure Fryer
3. Dish Washer


vM^







APPENDIX # 16


QUIZ ON KITCHEN EQUIPMENT


MATCHING: Place the number of correct name in Column I in the
space provided in front of the drawing of the piece
of equipment.


Column I


Casserole
Double Boiler
Dry measuring cups
Frying pan
Layer cake pan
Liquid measuring cups
Loafpan
Measuring spoons
Mixing bowls
Metal Spatula
Pastry blender
Flour sifter
Pancake turner
Rotary egg beater
Saucepan
Sieve or strainer
Rubber spatula
Wooden spoon


1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.


--6~3


-6y


- 6



Ql0

440(;


ID






APPENDIX # 17
SUGGESTED FOOD PREPARATION


PLAN SHEET


Evaluation of a Meal
Name Date

EVALUATION GOOD FAIR POOR
I. Plans
Recipes copied in advance
and used
Market order list complete
Equipment list complete
Time plan complete

2. Personal Appearance
Clean aprons
Well groomed hair

3. Work Habits and Skills
Neat in working
Directions Followed
Jobs completed on time
Sanitary and safety practices
Followed
Suitable equipment used

4. Products
Appearance
Flavor
Temperature
Texture

5. Meal Service
Table Cproperly set)
Attractiveness
Serving meal
Table manners

6. General Attitude
Minimum talking and confusion
Willingness to taste Food
Work shared

7. Appearance of Kitchen
Equiment and meal service in- place
Countertop and sink clean and dry
Range clean
Tables and chairs in place
Supplies in place
Floor clean and dry


Total Evaluation


Good

Bad


Teacher's Guide
The World of Feed


PLAN SHEET







Appendix # 17 (cont.)


TIME PLAN FOR PREPARING MEALS PRODUCT
(Jobs to be done by each person)
Include any preparation carried out in advance

Name Job Procedure Time
Materials
i.
















2.

















3.















58











Appendix #18


Scramble Gram

Do You Know Your Cooking Terms?


Fifty cooking terms can be found among these letters. The names can be read
forward, backward, up and down, or diagonally. Draw a line around each and
then check the list below.


E R U
B N L
DI Y
0 P L
OPL
UA Y
G T E
GTE
H B L
M L 0
U P W
UPW
J U T
Y R F
0 1 L
YRF
OIL
0 J A
AV K
FE E
N 0 W
R Y L
E B H
M D C
M S A
I 0 0
S N P
SNP


Au beurre
Au gratin
Bake
Baste
Batter
Beat
Bisque
Blanch
Blend
Boil
Braise
Bread
Broil
Caramelize
Chop


U L I
ULI
0 J G
HM C
T L I
G S S
TLI
GSS
G U A
EU J
T A T
TAT
AE T
RTO
R T 0
G C A
E N S
P R T
C M C
N A L
X M E
S T S
U J I
G N A
D V R
ENS A B





A C S
PRT
CMC
NAL
XME
STS

GNA
DVR
SAB
ACS


Coat
Cream
Cube
Dough
Dredge
Flake
Fold in
Fry
Grate
Grind
Julienne
Knead
Marinate
Mix
Pan Broil


N N E
T H C
H F L
THC
HFL
XLI
F B 0
A Q B
N R R
NRR
A P A
D U P
P E G
E K R
M B I
P Y N
S K D
E 0 T
K M S
C N S
E 0 0
P H T
P A R
0 X W
A R A

Pan fry
Parboil
Pare
APA











Poach
Purse
Roast
DUP
PEG






















Roll
Saute
Scallop
Shred
MBI













SKif












Simmer
Steep
EOT
KMS
CNS
EOO
PHT
PAR

ARA

Pan fry
Parboil
Pare
Peel
Poach
Purse
Roast
Roll
Saute
Scallop
Shred
Sift
Sinner
Steep
Stew


Y B
D I
H S
D Q
C U
H E
M K
E D
C H
E N
R Z
J A
E K
G R
D D
E F
R W
D A
0 I
E J
D D
M E


L E N
LEN
IA Y
RE D
A G I
E T U
AGI
ETU
JE S
M IX
GL W
B PE
E J T
0 N S'
E D K
L I S
ONS


I D R
R N M
Q EA
GL R
R BI
HMN
H M N
L FA
F ST
I Z E


Stir
Stock
Toast
Toss
Whip


Lillian Whaley
Pella, Iowa




APPENDIX # 19
CROSSWORD PUZZLE
COOKING TERMS


Chamberlain, Kelly
1969


X__ 'X XX__
XX XX
x X x' x XX
X XX XX XXNXXX
X% X :XZXX:XXXXX7 X
XX x x'\-

} X" XXX XXXXXX X
XX XX>XX" XX" X

"<" X X XX XX
xX"x Xx X XX XX
.X xxS Xxx XX x"
" XXX gX" X XXXX" ", XXX ,
gg-_ S_-_-ZXX E _Z" XgX- ^XE___
X"XX"- XXXX
> X XXZ-42S ^A -SXX^A
SXX X" XSXX
xY xxx-xx xx xx
n >x }<,xx
Ynswer 1 p--1--e 10
Answers on. page 90 rrn






APPENDIX # 19 (Cont.)
ACROSS
1. To cut with up-and-down motion, usually on a board.
3. To break or open shells of nuts.
4. A mixture of liquid and dry ingredients stiff enough to knead.
6. To brown surface quickly at high temperature.
8. A drink such as coffee, tea, or lemonade.
11. A scalloped dish made with cheese.
12. To preserve food by heating to create a vacuum.
13. ihe abbreviation for ounce.
14. To mix by lifting ingredients without crushing.
17. To determine quantity of a food.
20. To season by immersing in French dressing or to make tender by
immersing in solution of vinegar, juices, and water.
22. Sixteen tablespoons.
23. To work one or more foods until soft by using spoon or other
implement; often applied to combining shortening and sugar.
c4. To cook meat in liquid below boiling point.
26. To remove center of apple.
27. To change from solid to liquid state by using heat.
28. An animal or plant product which may be either solid or liquid.
30. Primary source of heat used to cook food in pressure cooker.
52. To separate liquid from food.
33. A glass container in which foods are preserved.
55. To cook directly over or under source of heat.
36. To remove outside covering of fruit or vegetable.
37. To rub against a utensil to tear into small pieces.
40. To cook in small amount of fat in frying pan.
42. To cook in liquid in which large bubbles appear.
44. Milk from which butterfat has been removed.
46. To close securely as in canning or preserving.
47. Anole milk reduced by evaporation with sugar added.
DOWN
i. A combination of foods, usually with a sauce, baked in earthenware,
glass or metal dish.
2. To boil until partly done or half done.
3. An herb with long slender leaves.
4. To coat with flour.
5. A method of developing gluten by stretching and folding dough.
7. A breadfast, lunch, or dinner.
9. To cook meat in dry heat, as in an oven.
10. To pass through sieve as with flour.
15. to cook slowly just below boiling point on top of stove.
16. To brown in fat, then cook in small amount of liquid in covered utensil.
18. Liquid or semi-liquid accompaniment of food.
19. To cover aake or cookies with icing.
21. Directions for mixing foods.
25. Cooking vegetables in covered pan with minimum amount of this
liquid preserves nutrients.
26. A change in milk in which solids separate from liquid part.
27. A list of foods for a meal.
29. cooking in the oven, as cake or bread.
30. To julienne.
31. Flour that may be used for making wide variety of baked products.
34. To cut food into small cubes.
38. To move or pass over a surface, as with garlic clove.
39. To pour liquid over food which is being roasted.
41. To combine ingredients by gently lifting from bottom to top so that
air bubbles are preserved.
43. Uan be added in place of cold water to make gelatin mixture congeal
more rapidly.
45. A general term meaning to combine ingredients.
61









Appendix #20


Tasks Which Give Direction to Program Development For
Training by Specific Job Title


Job Title


Task


Manager, Catering
























Manager, Restaurant
Cafeteria or Franchise
Chain










Executive Chef


1. Plans and arranges for banquets and other
special functions.
2. Analyzes requirements of occasion, suggests
type of service.
3. Quotes prices.
4. Draws up contract for banquet service and
obtains patron's signature.
5. Consults with food preparation department
head concerning daily menus and operating
problems.
6. Investigates complaints concerning service
or quality of food.
7. Confers with patrons desiring banquet, luncheon
or other special service.
8. Arranges for details, such as decorations,
entertainment, and food service schedule.
9. Observes work of dining room personnel to
insure that food is served efficiently and
courteously.
10. Takes corrective action regarding complaints.
11. Supervises workers preparing banquets.

1. Adjusts complaints concerning food or service.
2. Inspects dining room, kitchen, and equipment
for cleanliness and conformity with sanitary
regulations.
3. Supervises and coordinates the activities of
workers in a coffee shop or restaurant.
4. Assigns and schedules duties.
5. Coordinates the workers activities
(hours, pay, duties)
6. Supervises screening, hiring, firing.
7. Keeps records, payroll, deductions, reports.

1. Plans or participates in planning menus and
utilization of food surpluses and leftovers,
taking into account probable number of guests,
marketing conditions, popularity of various
dishes and recency of menu.
2. Directs food apportionments policy to control
costs.
3. Supervises cooking and other kitchen personnel
and coordinates their assignments to insure
economical and timely food production.







Appendix #20 (cont.)


Kitchem Supervisor


Pantryman


Butcher
Meat


Second Cook


Chef,
Kitchen


4. Observes methods of food preparation and cook-
ing, sizes of protions, and garnishing of foods
to insure food is prepared in prescribed manner.
5. Supervises and coordinates activities of chefs,
cooks, and other kitchen workers engaged in
preparing and cooking foods.
6. Estimates food consumption and purchases or
requisitions foodstuffs and kitchen supplies.
7. Tests cooked foods by tasting and smelling them.
8. Devises special dishes and develops recipes.

1. Supervises and coordinates activities of kitchen,
pantry, and storeroom personnel.
2. Supervises non-cooking personnel to insure
cleanliness of kitchen and equipment.
3. Plans or participates in utilizing food surpluses
and leftovers.

1. Prepares salads, appetizers, sandwich fillings, add
other cold dishes.
2. Measures and mixes ingredients to make salad
dressing, cocktail sauces, gelatin salads, cold
desserts, and waffles, following recipes.
3. Washes, peels, slices, and mixes vegetables,
fruits, or other ingredients for salads, cold
plates, and garnishes.
4. Portions and arranges food on serving dishes.
5. Prepares fruit or seafood cocktails and hours
d'oeuvres
6. Makes sandwiches to order.

1. Cuts, trims and bones meats to prepare them for
cooking using knives, saw, and cleaver.
2. Chops or grinds meats, using meat grinder.
3. Shapes and ties roasts.
4. Portions steaks and chops for individual servings,
determine size of portion according to price of
meal served.
5. Stores meats in refrigerator.

1. Stirs and strains soups and sauces.
2. Weighs and measures designed ingredients.
3. Washes, peels, cuts and seeds vegetables and
fruits.
4. Dips food items in crumbs, flour, and batter
to bread them.
5. Carries pans, kettles, and trays of food to and
from work stations, stove and refrigerator.
6. Cleans work areas, equipment, and utensils.
7. Cleans, cuts and grinds meats, poultry and
seafood.
8. Stores food in designated areas.

1. Supervises, coordinates and participates in
activities of cooks and other kitchen personnel
engaged in preparing and cooking foods.







Appendix #20 (cont.)


2. Estimates food consumption, and requisitions
or purchases foodstuffs.
3. Receives and checks foodstuffs and supplies
for quality and quantity.
4. Supervises personnel engaged in preparing,
cooking and serving meats, sauces, vegetables,
soups and other foods.
5. Cooks or otherwise prepares food according to
recipes.
6. Carves meat.
7. Plans menus.
8. Selects and develops recipes.
9. Portions cooked foods, or gives instructions as
to size of portions and methods of garnishing.
10. Cuts, trims, and bones meats and poultry for
cooking.

1. Verifies quantity and quality of foodstuffs
issued to kitchen from stockroom.
2. Weighs and measures foodstuffs to verify
quantity received.
3. Oversees distribution of all foodstuffs.
4. Prepares inventory of foodstuffs on hand in
kitchen.
5. Oversees disposal of usable foods returned
from dining room.

1. Washes worktables, walls, refrigerators, and
meat blocks.
2. Segregates and removes trash and garbage and
places it in designated containers.
3. Washes pots, pans and trays by hand.
4. Scrapes food from dirty dishes and washes them
by hand or places them on conveyor to dishwash-
ing machines.
5. Transfers supplies and equipment between
storage and work areas by hand or by use of
handtruck.
6. Sweeps and mops floors.

1. Prepares and cooks to order all kinds of foods
which require only a short time to prepare.
2. Prepares sandwiches and beverages.
3. Knows how to fry, boil, grill, steam, make soup.
4. Cleans equipment he uses.

1. Scrubs and polishes counters, steamtables, and
other equipment.
2. Replenishes foods at serving stations.
3. Brews coffee and tea.
4. Serves food from counters and steamtables to
cafeteria patrons.
5. Ladles soup and sauces.
6. Portions desserts.
7. Serves salads, vegetables, meat, breads, and
cocktails.
8. Adds relishes and garnishes according to instruc-
tions from the counter supervisor.
9. Fills beverage cups and glasses as indicated by
custolerr.
64


Cook,
Short Order


Counterworker,
Cafeteria


Kitchen
Clerk


Kitchen
Helper







Appendix #20 (cont.)


Waiter-
Waitress













Hostess


Waiter, Captain



Busboy, Busgirl


Pizza Worker


Fast Service


1. Removes dirty dishes from tables and
kitchen.
2. Wipes off tables.
3. Replaces soiled cloths.
4. Resets tables for new guests if that
in that establishment.
5. Fills water glasses.
6. Cleans up spills.
7. Helps waitress.


carries to



is required


1. Makes dough, rolls dough.
2. Grates cheese, makes sauce, prepares toppings,
(pepperoni, suasage, mushroom).
3. Assembles pizza and bakes.
4. Cleans work areas.
5. Takes orders.
6. Clears tables.
7. Fills salt & pepper, napkin holders.

1. Takes orders.
2. Calls in orders to kitchen.
3. Bags food orders.
4. Receives payment and gives change.
5. Keeps counter clean.

1. Is personal link between passengers and
airline.
2. Has one of the most important public rela-
tions positions in the airline industry.


Airline Steward/
Stewardess


1. Relays order to kitchen.
2. Totals bill and accepts payment or refers
patron to cashier.
3. Serves meals to patrons according to established
rules of etiquette.
4. Writes order on check or memorizes it.
5. Observes diners to fulfill any additional request
and to perceive when meal has been completed.
6. Answers questions regarding food preparation.
7. Serves courses from kitchen and service bars.
8. Cleans table for dessert or coffee.
9. Presents menu to diner.
10. Sets up and cleans table.

1. Welcomes patrons and seats them at tables or
lounge.
2. Inspects dining room serving stations and
equipment for neat appearance and cleanliness.
3. Adjusts or assists in adjusting complaints.
4. Insures quality and rapidity of facilities and
services.
5. Schedules dining reservations.

1. Supervises activities of workers in section of
dining room.
2. Carries out duties similar to hostess.







Appendix #20 (cont.)


Food Service Supervisor


Cook
Head,
Cafeteria


Produce Manager


Store Manager
(Assistant Manager)


Food Clerk
Grocery Clerk
(cashier)


Stock boy
Stock girl


3. Makes passengers feel safe, comfortable and
enjoyable.
4. Checks cabin buffet facilities to see that
supplies are in order.
5. Cares for infants, children, elderly or
inexperienced travelers.
6. Serves light meals and refreshments to passen-
gers and crew members.
7. Conforms to company policy regarding courtesy
to passengers, reports, and operation of equip-
ment.

1. Instructs workers in methods of performing
duties.
2. Assigns and coordinates work of employees to
promote efficiency of operations.
3. Requisitions supplies and equipment to main-
tain stock levels.
4. Supervises serving of meals in dining room.

1. Participates in preparing and cooking meals.
2. Supervises and coordinates activities of workers
engaged in preparing, cooking and serving foods.
3. Supervises and coordinates activities of workers
who prepare, cook, serve food, clean premises
and wash dishware.

1. Orders adequate amount of produce.
2. Plans produce displays.
3. Directs activities of produce stock boy.

1. Directs activities of all employees in store.
2. Hires and fires.
3. Trains on the job employees.
4. Directs inventory
5. Keeps records for payroll.
6. Approves checks.

1. Computes amounts of purchases by use of cash
register or adding machine.
2. Collects payment and may bag groceries.
3. Verifies specials from a price list.
4. Weighs produce to determine correct price.
5. Notices required deposits (bottles, etc.)
6. Determines applicable state and federal taxes.
7. Receives payment, makes change, issues trading
stamps, refunds money.
8. Accepts and credits coupons.

1. Works with department manager, carries out his
orders.
2. Set up displays.
3. Stamps prices on packages.
4. Stocks shelves with products.
5. Cleans his work area.
6. Help portion packages (produce).


66






Appendix #20 (cont.)


Bag boy


Meat Manager




Cake Decorator


1. Bags groceries.
2. Carries out bags for customer.
3. Returns carts from parking lot.
4. Cleans up spilled articles.
5. Returns unwanted packages to shelves.

1. Orders appropriate amounts and types of meat.
2. Directs activities of wrappers.
3. Decides on specials.
4. Is a butcher and performs butcher's tasks.

1. Decorates cakes and pastries with designs,
using icing bag and homemade paper cone.
2. Tints white icing with food coloring.
3. Inserts disc of specific design into tip of
bag or paper cone and fills bag or cone with
colored icing.
4. Squeezes bag to eject icing while moving bag
with free-arm writing motions to form design
on cake.
5. Forms intricate designs on flower nail and
transfers them to cake with spatula.
6. Spreads icing between layers and on surfaces
of cake with spatula.
7. Trims uneven surfaces of cakes or cuts and
shapes cake to required size with knife.
8. Mixes icing.

1. Supervises and coordinates activities of
personnel in breadmaking department.
2. Plans production according to daily require-
ments.
3. Requisitions supplies and equipment.

1. Mixes and bakes ingredients according to
recipes to produce breads, pastries, and
other baked goods.
2. Measures flour, sugar, shortening, and other
ingredients to prepare batters, doughs,
fillings and icings, using scale and gradu-
ated containers.
3. Dumps ingredients into mixing-machine bowls
or steam kettle to mix or cook them according
to specifications.
4. Rolls, cuts, and shapes doughs to form sweet
rolls, piecrust, tarts, cookies, and related
products preparatory to baking.
5. Places dough in pans, molds, or on sheets and
bakes in oven or on grill.
6. Observes color of products being baked and
turns thermostate or other control to adjust
oven temperature.
7. Applies glaze, icing, or other toping to baked
goods using spatula or brush.


Baker,
Head.


Baker







Appendix #20 (cont.)


Baker
Helper


State Board
of Health
Nutritionist


Writer
(Journalist)


Teacher


1. Cleans equipment, using brushes, cleaner, and
water.
2. Moves and distrubutes bakery supplies and products
in and around production area of bakery, using
hand-trucks, dollies, troughs, and rack trucks.
3. Weights and measures ingredients, such as sugar,
flour, yeast, syrup, and dough.
4. Greases, lines, or dusts pans or boards preparatory
to receiving products for bakery.
5. Lifts and dumps containers of materials co help
load and unload machines, bins, hoppers, racks,
and ovens.
6. Feeds lumps or sheets of dough into hopper or
between rolls of machine.

1. Writes publications for public distribution,
including practical recipes for meal planning
in connection with food stamp program and
recipients of government commodities.
2. Works with health departments at various levels
for better nutritional health and education.

1. Writes columns, technical bulletins, brochures,
package directions, editorials, feature articles
for magazines and newspapers.
2. Compiles cook books, writes radio/TV scripts,
advertising copy.

1. Works as an assistant professor at college level
or as a vocational home economics teacher (teaches
other areas besides food and nutrition).
2. Instructs in meal planning, preparation and serving
in the home and commercially in wage-earning courses,
($5,000-$14,000/year salary).

1. Examines sanitary conditions in factories and
techniques used in processing, packaging and labeling
of products.
2. Is legal protector of food and drug products.

1. May work in one establishment or may travel from
one to another to check on food services. Makes
provisions for upgracing services where institu-
tions are found unsatisfactory. (5,000-10,000/
year salary).

1. May or may not do cooking of any type at all.
2. Plans menus, orders supplies, hires and supervises
other help.
3. Executive chef of a restaurant chain or rest home.
May travel from one establishment to another to
check on quality, service and cleanliness. If he
is the executive of a restaurant chain or rest
home-($350-$850 week salary).

1. Gives demonstrations to clubs in home economics
areas.
68


Food & Drug
Inspector



Food Service
Supervisor


Chef


Extension Home
Economist







Appendix #20 (cont.)


Food
Technologist


Dietition


Dietition's aide


2. Sets up programs and classes in foods, nutrition,
crafts, clothing, child care, consumer education.
3. Distributes state home economics publications
to population.
4. Is a resource person to the community.
5. Is in charge of activities in cooperation with
the agriculture extension worker.
6. Writes newspaper articles.
7. May have a TV or radio program.

1. Does research to improve quality, flavor, color,
texture, nutritional value of food.
2. Interprets consumer needs to the manufacturers
and prepares materials to be used by the consumer.
3. Prepares package directions and develops recipes
for the product.
4. Develops new food products and packaging techniques.
5. Performs chemical, microbiological and taste test.
6. Prepares food and helps photograph foods for book-
lets, advertising and publicity.
7. Conducts lectures and demonstrations for clubs
and sales meetings.
8. Releases information on the product for publicity.
9. Inspects for quality.
10. Checks information appearing in advertisements.

1. Works largely in hospitals nursing homes where
diet is related to health and recovery of patients,
or in schools, universities, factories.

2. Cooperates with doctors in planning specific
diets such as bland, low salt, high protein.
3. Supervises all meal preparation.
4. Places food orders.
5. Plans menus.
6. Is responsible for operation and maintenance
of equipment and sanitation.
7. Teaches nutrition courses to student nurses
and interns.
8. Contacts patient to find out about likes and
dislikes and to check on food preparation and
service.

1. Aids dietition in carrying out duties.
2. Follows diet instructions when filling plates
and trays.
3. Wraps items such as glassware and silverware
for tray line assembly.
4. Prepares some food items.
5. Helps deliver trays to patients.









Appendix #21


Scramble Gram

Meat


F W E O P U C U B E K L E D T I
R N L R P 0 R K V 0 N W T E A R
A T E S 0 H 0 V C 0 A U A L C 0
N 0 E O U C A G A 0 L B N L H U
K T Y P L W S H S I F S I 0 U N
S C 0 I T E T S B B R 0 R R C D
N H X P R 0 B Q A A Y 0 A E K C
P O V D Y I C V V C F I M M W D
0 P T E R B E E F 0 D N U 0 P M
W R S T E W 0 A P N R S T E A K
P A V G U 0 M L A M B E K H 0 S
E 0 P R U M P D S E T A L P R P
N I U I E F L I 0 R B E W Q P 0
O E T N E T E N D E R 0 Z E R H
B D S D F F U T S 0 F I L E T C




Bacon Franks Pound
Bake Fry Ribs
Beef Grind Roast
Boned Ham Rolled
Broil Lamb Round
Chops Loin Rump
Chuck Marinate Score
Cube Mutton Steak
Filet Plate Stew
Fish Pork Stuff
Flank Poultry Tenderize
Veal










Appendix #22


Scramble Gram

The Staff of Life


Bread has long been called the staff of life, and that's what this Word Search
is all about---bread and its near relations, such as rolls, muffins, and crackers.
Just about the only favorite not included in this puzzle is the ever-popular
blueberry muffin, but you're sure to find at least one of your favorite breads
included here.


Bacon (muffin)
Bagel
Batter*
Biscuit
Black*
Bran(muffin)
Bread
Brioche
Buns
Canton(biscuit)
Cheese(biscuit)
Clover-leaf (roll)
Cornbread
Cracked-wheat*
Cracker
Crescent(roll)
Crouton
Date*
Flannel(cake)
Flapjacks
Franch*
Fritter
Garlic*
German(roll)
Griddle(cake)
Hardtack
Hoecakes
Hot cross(bun)
Italian*
Johnnycake
Matzo


Muffins
Nut*
Oatmeal(muffin)
Pancake
Parker House(roll)
Pecan*
Plain(roll)
Pone
Popovers
Potato*
Puff(muffin)
Pumpernickel
Raisin*
Rice(muffin)
Rolls
Roman Meal*
Rusks*
Rye*
Salt-rising*
Scones
Sourdough*
Soy bean*
Split(roll)
Spoon*
Staff of life
Toast
Vienna(roll)
Waffles
White*
Whole-wheat*
Zwieback*


* BREADS


Dell Word Search Puzzles





Appendix #22 (cont.)


K C A T D
S S 0 R C
N P C H E
I 0 N 0 C
L L 0 A N
B A K P E
I E E A S
S S D M W
C K B H N
U C E S L
I A N F V
T J W H I
N P N I A
A A C R E
I L M G A
L F A R E
A B B N E
T W C A Q
I H D T C
P A R K E


H L E
H E F
E K A
V C S
K I A
Y N K
T R I
L E W
N P E
G M B
Q U I
0 P 0
M R A
N T W
0 P A
U F F
I F F
Z F L
S C E
0 U S


H C 0
R I T
C N A
C M T
P T D
V L U
E R I
H E A
C A N
U N S
C 0 R
T C R
D L R
E R G
P X U
0 0 D
U M N
A N N
N T S
E M S


I R B G J
T E R N 0
P I S I H
D K R S N
S K E I N
X C V R Y
N A 0 T C
T L P L A
L B 0 A K
R V P S E
E T T A B
0 U T 0 N
I C E K I
A T M C S
A C V A I
0 R K B A
R S L E R
E L E I R
A 0 T W C
M A T Z 0










Appendix #23

Scramble Gram

Bake Shop


Where else can you enjoy such goodies as eclairs and
about sneaky old calories threatening your middle!


Angel food cake

Baba au rhum

Boston brown bread

Boston cream pie

Brioche

Brownies

Buns

Coffee cake

Cookies

Cupcakes

Doughnut

Eclairs

Fan tans

Fruit cake

Gems

Gingerbread

Hermits

Horns


macaroons without a worry


Jelly roll

Macaroon

Muffin

Napoleon

Patty shells

Pies

Pound cake

Puff pastry

Rissole

Rolls

Sally Lynn

Scone

Spice cake

Strudel

Tart

Torte

Turnover

Wafers





Appendix #23 (cont.)


L E D U R
A C B J E
I M 0 S F
K U S F R
L H T I F
C R O F S
B U N S S
S A B F 0
L A R T A
L B 0 U F
E A W I G
H B N I 0
S 0 B N R
Y E R 0 G
T U E E N
T R A M 0
A N D N H
P Y G I N


T S F
L L Y
W E D
A X K
F I E
E T R
R E M
S U C
F E R
N E W
V T 0
E K A
E M A
R R S
0 C S
F E A
E R I
G E R


O P
R 0
0 U
L N
E D
I C
P A
M K
A E
E K
R A
C D
N 0
O S
T U
S P
O N
B R


C U P C A K E S
L L D R E N P Y
G H N U T I A R
I F R E C T S T
0 T E E R A S S
E H C 0 I R B A
L A L A C T H P
K R A N K 0 R F
S T I M R E H F
M A R N P O N U
E N S M I O R P
0 0 F L E G N A
R 0 L L S D G H
B R O W N I E S
N P E W F G H Y
A R I S S 0 L E
N U L Y L L A S
E A D K Q U A B









Appendix #24


Let's Bake a Fruit Cake


Although fruitcake is traditional at Yuletide, it was once also the traditional
wedding cake due to its lasting properties. In the old days, when honeymoon
trips might last a year, the cake was not cut at the wedding but was saved for the
return of the newlyweds. At that time, a party was given and the cake was cut.


Add
Age (cake)
Allspice
Almond s
Bake
Baking soda
Batter
Beat
Bowl
Butter
Candied cherries
Candied cherries
Candied lemon peel
Candied pineapple
Cinnamon
Citron
Cloves
Combine
Cool (cake)
Cream (the butter)
Cups (measuring)
Currants
Cut (fruit)
Dates
Decorate (cake)
Drain
Dry
Eggs
Figs (white, dried)
Fruit
Flour
Grate (rind)
Grease (pans)


Honey
Juice (fruit)
Line (pans)
Pace
Measure
Mincemeat
Mix
Oven
Pans
Pecans
Pour
Preheat (oven)
Prunes
Rack (cooling)
Raisins (seedless)
Rind (orange)
Rinse (raisins)
Ripen (cake)
Salt
Sift
Sifter
Slice (fruit)
Slow oven
Spatula
Spoons (measuring)
Stir
Stdre (for aging)
Sugar
Test (for doneness)
Tube pan
Vanilla
Walnuts (broken meats)
Wrap





Appendix #24 (cont.)


R M R
A I E
S N T
E C T
I E U
R M B
R E S
E A A
H T L
C T U
D R T
E C A
I U P
D R S
N R N
A A U
C N A
H T E
E S N


I N
R F
T E
K A
E S
M P
X U
E C
L S
A L
D T
R P
R E
A L
R N
I L
P W
E O
N B


S N 0 M
E E C I
S V C L
E H 0 0
L S O W
P M L N
P 0 0 I
A M 0 N
E N I N
N U T S
I A D D
P N P K
D R A I
E B U V
I J F N
D N I C
N K E T
A S N A
C O M B


A N N I C
P S L L A
0 V E S N
P E G E D
P 0 A T I
0 M U A E
E L Y R D
C Y S 0 0
D E A C R
S S L E A
E E T D N
C P 0 0 G
N S R Q E
G T L B P
I R C A E
E R A T E
E S T T L
C E P E E
I N E R R









Appendix #25


Scramble Gram

Fruits and Vegetables


DIRECTIONS: The names of 30 fruits and vegetables are hidden in these scrambled


letters. Circle the names.
straight lines. Some of the
in the scramble may be used
use every letter given.


List all possible
homogeneous.


They appear in horizontal


words can be
nore than once


, vertical and diagonal


read forward and some backward. Letters
(often overlapping), but you will not


terms that could be used in the scramble.


Keep content


ANSWERS:


Horizontal (forward in order) broccoli, peach, carrot, kale, banana, tomato,
melon
Horizontal (backward in order) lima, raisin, pear, turnip, lime, date, berry
prune, lettuce
Vertical (forward in order) asparagus, corn, orange, plum, apple, beet
Vertical (backward in order) pepper, apricot, potato
Diagonal (forward in order) onion, spinach, bean
Diagonal (backward in order) okra, pea


The authors are associate professors in the
Department of Home Economics Education, Texas
Tech University, Lubbock, Texas.










Appendix #26

Scramble Gram

Cheese Party


B A C K
E R E Y
L 0 I C
L M A C
E A S D
L N T R
A 0 I S
Y P A G
A N I T
P O R T
U N G S
B R I E
T W 0 S
S L K L
R S A A
Y S M 'U


E S H
U R G
0 T T
0 N R
K M E
E B M
G T F
L I A
N 0 F
S A L
E C B
S M A
I E T
D A S
A L L
E N S


I R E A L
R P S T I
A G E A E
D S D G D
D R C R E
E M A C R
H R E E K
C 0 G G R
E R S I A
U T C 0 N
N 0 M R Z
T R 0 F E
N 0 I 0 L
D T M B U
E R A Z Z
T E R L 0


X Z N J
L T 0 N
L I E B
R P X E
U S E L
M 0 S P
Y H G A
S E E E
0 R N S
S V 0 E
T E L B
U Q 0 R
A S V I
Y M 0 N
0 M R Z
G S P A


Creuse
Edam
Fontina
Gouda
Goya
Green
Gruyere
Herve
Liederkranz
Limburger
Mozzarella
Muenster
Mysost


Oka
Paglia
Parmesan
Port-Salut
Provolone
Ricotta
Romano
Roquefort
Sage
Saloio
Spitz
Stilton
Swiss


Bellelay
Bel paese
Blue
Brick
Brie
Brinza
Camambert
Canatel
Cheddar
Cheshire
Cottage
Cream









Appendix #27

Special Diets


Type of Diet Description Common Purpose


Normal/ Provides all essentials of For patients who do not need
Regular good nourishment. special diets.


Soft Same foods as normal, but For patients who have difficulty
chopped or strained, chewing or swallowing.


Light or Foods that are soft in con- Final stage for postoperative
Soft sistency: no rich or strongly patient before resuming regular
flavored foods that could cause diet.
distress.


Bland Series of diets that are mild Avoids irritation of the digestive
in flavor and easy to digest: tract, as with ulcer and colitis
omits spicy foods, patients.


Low Food low in bulk: omits foods Spares the lower digestive tract
Residue that are difficult to digest. as with patients with rectal
diseases.


Fluid Clear: broth, tea, ginger ale Progressive stages in the post-
Full: liquids, custard, junket operative diet.
ice cream, sherbet, soft-
cooked eggs.


High Foods high in protein, minerals For patients who are underweight
Calorie and vitamins, or malnourished.


Low Low in cream, butter, cereals, Nutritious meals for patients who
Calorie desserts and fats. need to lose weight.


Diabetic Precise balance of carbohy- Matches food intake with insulin
drates, protein, and fates de- and the nutritional requirements
vised according to needs of of diabetic patient.
individual patient.


High Protein Meals supplemented with high Helps the growth and repair of
protein foods, such as meat, tissues wasted by disease.
fish, cheese, milk and eggs.







Appendix # 27 (oont.)


Type of Diet Description Common Purpose


Low Fat Foods limited in butter, cream, Eleminates difficulty with diges-
fats and eggs. tion of fats, as with gallbladder
cardiovascular and liver distur-
bances.


Low Low in eggs, whole milk and Helps to regulate the amount of
Cholesterol meats, cholesterol in the blood.


Low Limitation on foods containing For patients whose circulation
Sodium sodium and none allowed on would be impaired by fluid reten-
tray. tion; patients with certain heart
or kidney conditions.


Tube Feeding Milk formula or liquified form Provides nourishment for patients
of meats, vegetables, etc. ad- who, because of a condition such
ministered to the patient as oral surgery, can't eat normally.
through a tube.








APPENDIX # 28

A DIETITION'S DAY


Planning Menus & Theraputic Diets


Consulting with Patients


What Foods will She Need
for Her Menus?









APPENDIX # 29
CROSSWORD PUZZLE
NUTRITION POST TEST


ACROSS
1. Chemical compound in Food Cpl]
7. Mineral found in raisins
9. Color of vegetables
10. Abbrev. for Industrial Engineer
11. Abbrev. for calories
12. Common preposition
14. An orange is a citrus
16. Abbrev. For advertisement
17. Myself
18. Common seasoning for Foods
20. Abbrev. for leather
22. A small capsule of medicine
24. Laid by chickens [pl]
28. Flesh from animals
27. A repeated sound


DOWN
1. Lettuce, carrots, tomatoes
2. Plant with trunk and branches
3. Iron, calcium, sulfur
4. One of the B vitamins
5. Abbrev. for senior
6. Single; only
8. Liquid Fate (sing.)
13. Abbrev. For Officer of the
Day
15. Soundness of the body
18. A spice
19. Healthful selection of foods
21. Abbrev. For Egypt
22. Symbol for time after morning
23. Tone of musical scale
25. Abbrev. for South Carolina






APPENDIX # 30
CAREER PROGRESSION MODEL FOR A FOOOSERVICE FACILITY








cook SI*d #u6ie 9






Age CAod




4) 0 -.~~d, Abledd
~4M==- Cc4uk




.I Gbikkibll
VAA+ReU SVR 3


Food FUN NAI

__ a






APPENDIX # 31

FOODS OCCUPATIONS CHUTES AND LADDERS







Appendix# 31 Ccont.)


FOOD OCCUPATIONS CHUTES AND LADDERS RULES


1. Player starts at home.

2. He rolls the die and moves that numberoF spaces.

3. If he fails to answer a question about this
occupation, he returns to his previous space.

4. If the space he moved to has a ladder,he may advance
to the space at the end of the ladder, provided
he answers a question about the occupation at the
upper and.

5. If a space moved to has a chute and he fails to
answer correctly, ha falls tothe and of the chute.

S. If he answers incorrectly, he stays, waits for
another turn, and then rolls.

7. The one who reaches the end First wins the game.


EQUIPMENTt
1. question cards
2. pawns
3. die











Appendix #32


Food Service Occupations

Interest Test


Instructions: Choose between the sentences as to which you would rather do.
Circle the one preferred.


I would rather:

6. plan, prepare, and serve a party or tea.
7. make an ice cream sundae.

9. order fruits and vegetables.
11. explain how to cook fruits and vegetables.

12. compose an article on foreign foods.
1. cook a foreign dish.

4. make a salad.
10. decorate a cake.

9. order fruits and vegetables.
8. assist customers with packages.

7. make an ice cream sundae.
10. decorate a cake.

2. serve a meal.
1. cook a meal.

5. make sandwiches.
1. make cookies.

14. supervise restaurant employees.
11. supervise laboratory experiences.

8. keep shelves filled with groceries.
13. keep pantry supplied with food.

4. make garnishes for luncheon plates.
2. serve a luncheon.

12. compose an article on protein substitutes.
3. plan a low calorie menu.

13. sanitize meat preparation center.
2. set a table.

3. plan a high protein menu.
6. prepare food for a large crowd.






Appendix #32 (cont.)


5. slice cold cut meats.
7. refill ice cream topping dispensers.

14. supervise restaurant employees.
3. discuss a diet with patients.

12. compile a recipe book.
14. choose employees for a restaurant.

8. fill shelves with groceries.
5. make 100 sandwiches.

11. discuss how to serve a crowd.
6. prepare food for a reception.

9. package and display produce.
13. help with pantry inventory.

4. prepare a relish tray.
10. frost a cake.


How many times have you circled

1. 8.

2. 9.

3. 10.

4. 11.

5. 12.

6. 13.

7. 14.


Place the number of times that you circled the number on the test beside the ap-
propriate occupation.

1. cook, baker, short order cook

2. waitress, waiter

3. dietition, nutritionist

4. salad worker, garnish maker

5. caterer





APPENDIX # 33

POST TEST
DIRECTIONS: From the occupations listed below, place a check ( )
to the left of those you consider to be related to the food service
industry.
OCCUPATIONS
1. Fitter or seamstress in clothing alteration
2. Electronics employee
3. Short order cook
4. __Carpenter's helper
5. Salad maker
6. Dressmaker's assistant
7. Food service worker
8. V waiter or waitress
9. Dressmaker, self-employed
10. Car hop
11. Worker in a laundry-cleaning establishment
12. Bus boy
13. Barber
14. Dishwasher
15. Kitchen helper
16. Car washer
17. Parking lot attendant
18. Cook
19. Head waiter
20. IFashion model
21. School cafeteria cook
22. Host
23. Cashier
24. Hostess
25. Counter supervisor
26. Typist
27. Fashion designer
28. Chef
29. Furniture hauler
30. Dining room supervisor
31. Fashion journalist
32. Manager
33. Specialty cook (Foreign foods)
34. Ceramics worker
35. _Head waiter
36. Dietition
37. Pen and pencil company employee
38. Food service manager
39. Greenhouse man
40. Food and drug inspector
41. Extension worker, home advisor
42. Nutritionist
43. Researcher in foods
44. Textile mill worker
45. Child care worker
46. Housekeeper
47. Foods specialist
48. Food and Nutrition teacher
49. Homemaking consultant
50. Writers of women's columns, homemaking books






ANSWERS TO FOOD SERVICE OCCUPATIONS CROSSWORK PUZZLE, APPENDIX # 3


ACROSS

2. food
3. work
5. head
6. process!
10. entry
11. fry
12. ill
13. job
16. pare
17. pan
18. chop
19. pasb y
20. tea
22. dietit:
24. cater
25. radar
28. waiter
29. me
31. noon
32. cafetei
36. nutrition
37. sandwich
40. ant:
42. egg
44. clean
45. roast
47. supervi
49. spoon
50. set
51. range
53. home
54. milk
56. handle
58. money
59. rats
60. serve


an






ian


DOWN

1. environment
2. field
4. kitchen
5. hay
6. pay
7. chip
8. safety
9. plan
14. baker
15. order
21. diner
22. demonstrator
23. tray
24. chef
26. degree
27. fountain
29. manager
30. line
33. eat
34. au
35. pit
38. dishes
39. helper
41. consumer
43. host
44. career
46. cookie
47. salad
48. room
55. iron
57. lb


?ia
ion
sh






isor










ANSWERS TO CROSSWORD PUZZLE-COOKING TERMS, APPENDIX # 19


ACROSS
1. chop
3. crack
4. dough
6. sear
8. beverage
11. augratin
12. can
15. oz
14. toss
17. measure
20. marinate
22. cup
25. cream
24. stew
26. cuts
27. melt
28. fat
30. steam
32. drain
33. jar
35. broil
56. peel
37. grate
40. panfry
42. boil
44. skim
46. seal
47. condensed


DOWN
1. casserole
2. parboil
3. chive
4. dredge
5. knead
7. meal
9. roast
10. sift
15. simmer
16. braise
18. soups
19. frost
21. recipe
25. water
26. curdle
27. menu
29. baking
30. strip
31. allpurpose
34. dice
38. rub
59. baste
41. fold
43. ice
45. mix



























































































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