Intro to Culinary Spring Semester Final Exam and Review
Goodbye Home Ec Hello FCS
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Grade Levels
9th - 12th
Resource Type
Formats Included
- Zip
Pages
17 pages
Goodbye Home Ec Hello FCS
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Also included in
This listing is for a bundle of ALL of my Intro to Culinary files (see the bundle contents for individual explanations).My district taught this class as a ONE period FULL year course WITH NO LABS. It was an all classroom/theory course. I teach this course with a class set of chromebooks, so many oPrice $104.00Original Price $112.75Save $8.75
Description
This listing is for a 75 question final exam, answer key, review over final and review answers. The exam covers Chapters 4-19 of the Pearson's red "Introduction to Culinary" book. Which covers the following topics:
- Knives and Smallwares
- Using Standardized Recipes
- Seasonings and Flavorings
- Getting Ready to Cook
- Cooking Methods
- Breakfast Foods
- Garde Manger
- Sandwiches, Appetizers, and Hors D'Oeuvres
- Fruits and Vegetables
- Grains, Legumes and Pasta
- Stocks, Sauces & Soups
- Fish and Shellfish
- Meat and Poultry
- Yeast Breads, Rolls & Pastries
- Quick Breads
- Desserts
- Resumes & Cover Letters
Total Pages
17 pages
Answer Key
Included
Teaching Duration
N/A
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