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FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

Building a Menu. Healthy Vegetarian Meals. FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II. Nutritional Considerations in Planning Menus. DEVELOP an UNDERSTANDING of PLANNING MENUS. Vegetarian Diets. Function of Menu in Food Service. Essential Understandings:

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FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

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  1. Building a Menu Healthy Vegetarian Meals FAMILY AND CONSUMER SCIENCESHIGH SCHOOL- CCP/CULINARY ARTS II Nutritional Considerations in Planning Menus DEVELOP an UNDERSTANDING of PLANNING MENUS Vegetarian Diets Function of Menu in Food Service Essential Understandings: Connections to State Standards: Connecticut Career & Technical Education Performance Standards & Competencies, 2011 Edition K. Planning Menu Items: Demonstrate planning menu items based on standardized recipes to meet customer needs. 32. Describe and apply menu-planning principles to develop and modify menus. 33. Monitor recipe/formula proportions and modifications for food. Vocabulary: Clientele Classical menu Balanced diet Vegan Lacto-vegetarian Pesco-vegetarian Lacto-ovo-vegetarian

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