Book3Virginia EvansJenny DooleyRyan Hayley
Scope and SequenceUnit Topic Reading Vocabulary Function1 Stock Textbookchapter2 Soups Newspaperarticlebase, bone, brown stock, chicken stock, extract, fishstock, home-made, leftovers, liquid, manufactured,stock, stockpot, vegetable stockbisque, bouillon, broth, chowder, clarification, clearsoup, consommé, cream soup, puree, soup, stew,thick soup3 Sauces Website consistency, cornstarch, cream sauce, espagnole,gravy, hollandaise, mother sauce, reduce, roux, sauce,small sauce, thickening agent, tomato sauce, velouté4 Salads Menu body, crouton, dressing, garnish, greens, house, lettuce,mayonnaise, olive oil, salad, spinach, substitute, tossed,vegetarian, vinaigrette5 Grilling andBroilingMemobroil, broiler pan, charbroiled, charcoal, flame broiler,flattop, grill pan, grill, salamander, stove top, two-sidedgrilling6 Roasting Advertisement baste, caramelization, dry heat, evenly, indirect, openroasting, roast, roasting pan, rotisserie, slow-roasting,spit, tender7 Braising Newspapercolumn8 Baking Cookbookchapter9 Frying Cookbookguide10 Steaming Magazinearticlebarbecue braising, braise, braising liquid, braising pot,juicy, marinate, pressure cooking, sear, slow cooker,stew, toughbaked goods, baking soda, convection oven, flour, highaltitude cooking, knead, leavening, parbake, preheat,rack, rise, yeastbatter, brown, deep fry, fry, lard, oil, pan fry, sauté,shallow, stir fry, submerge, wokagitation, boil, circulate, compartment steaming, enPapillote, leaching, moist heat, simmer, soggy, steam,steamer11 Buffet Brochure all-you-can-eat, arrangement, buffet, chafing dish,condiment, congestion, decorative, dessert table, display,edible, platter, salad bar, self-serve, staffed buffet12 Sanitizationand Hygiene13 InventoryManagementPosterMagazinearticlebleach, build-up, designated, disposable glove, hairnet, hygiene, pathogenic, plastic, practice, sanitize,solution, three-compartment sinkexcess, inventory, overportioning, perishable, profitable,quantity discount, raw inventory, safety factor, shelf life,spoilage, storage, theft14 Training Website accredited, associate’s degree, Bachelor’s degree,certificate, cuisine, culinarian, culinary, demonstrate,externship, hands-on, licensed, specialization, technique15 CareerOptionsJob listingsapprentice, banquet, catering, culinary arts, culinarymanagement, executive chef, hospitality, nutritionist,patisserie, personal chef, restaurant managementGivingadviceDescribingdegreeDisagreeing withan opinionAsking for moreinformationDescribingconsequencesAsking forconfirmationExpressinga preferenceGivinga reminderGivinginstructionsSuggestinga solutionDescribing orderof eventsDeliveringbad newsAgreeing withan opinionDiscussing prosand consAsking fordetails
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