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Duty C: Preparation

Duty C: Preparation
Competency #1: Demonstrate knife skills.
High School, Level 1
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Duty C: Preparation
Competency #10: Identify and prepare poultry.
High School, Level 1
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Duty C: Preparation
Competency #11: Identify and prepare common seafood.
High School, Level 1
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Duty C: Preparation
Competency #12: Recognize and utilize the broiling method.
High School, Level 2
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Duty C: Preparation
Competency #13: Identify and prepare common stocks, soups and sauces.
High School, Level 1
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Duty C: Preparation
Competency #14: Recognize and utilize the grilling method.
High School, Level 2
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Duty C: Preparation
Competency #15: Identify and prepare various fruits, vegetables and starches.
High School, Level 1
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Duty C: Preparation
Competency #16: Identify and prepare various salads, dressings, and marinades.
High School, Level 2
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Duty C: Preparation
Competency #17: Recognize and utilize the griddling method.
High School, Level 2
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Duty C: Preparation
Competency #18: Recognize and utilize the sauteing method.
High School, Level 2
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Duty C: Preparation
Competency #2: Demonstrate hand tool and equipment operation, emphasizing proper technique.
High School, Level 1
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Duty C: Preparation
Competency #20: Recognize and utilize the pan frying method.
High School, Level 2
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Duty C: Preparation
Competency #21: Recognize and utilize the deep fat frying method.
High School, Level 2
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Duty C: Preparation
Competency #22: Recognize and utilize the braising and stewing methods.
High School, Level 2
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Duty C: Preparation
Competency #23: Recognize and utilize the poaching and steaming methods.
High School, Level 2
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Duty C: Preparation
Competency #24: Identify and use more advanced herbs, spices, oils, and vinegars.
High School, Level 2
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Duty C: Preparation
Competency #25: Identify, fabricate and prepare advanced meats.
High School, Level 2
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Duty C: Preparation
Competency #26: Identify, fabricate, and prepare advanced seafood.
High School, Level 2
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Duty C: Preparation
Competency #27: Identify, fabricate and prepare advanced poultry.
High School, Level 2
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Duty C: Preparation
Competency #28: Identify and prepare advanced sauces.
High School, Level 2
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Duty C: Preparation
Competency #29: Identify and prepare hot sandwiches.
High School, Level 2
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Duty C: Preparation
Competency #3: Identify and demonstrate the proper use of utensils, pots, and pans including surfaces.
High School, Level 2
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Duty C: Preparation
Competency #30: Identify and prepare hor d'oevre.
High School, Level 2
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Duty C: Preparation
Competency #33: Prepare standardized recipes for menu production.
High School, Level 2
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Duty C: Preparation
Competency #36: Understand the role of the sensory including palate-tastes and flavors.
High School Level 1
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Duty C: Preparation
Competency #4: Demonstrate how to read and follow a recipe.
High School, Level 1
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Duty C: Preparation
Competency #5: Recognize and utilize the roasting method.
High School, Level 2
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Duty C: Preparation
Competency #6: Utilize weights and measures to demonstrate proper scaling and measurement techniques.
High School, Level 1
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Duty C: Preparation
Competency #7: Identify and use common herbs, spices, oils and vinegars.
High School, Level 1
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Duty C: Preparation
Competency #9: Idenitfy and prepare meats.
High School, Level 1
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Duty C: Preparation
Competency 19: Identify and prepare breakfast meats, eggs, cereals, crepes, and batter products.
High School, Level 2
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