Ch 8: Praxis: Culinary Arts

About This Chapter

In this chapter you will learn vital information relating to your review of culinary arts so you will be ready for your Praxis Family & Consumer Sciences exam. Use these brief lessons to review material such as food prep, menu planning, hospitality, and more.

Praxis: Culinary Arts - Chapter Summary

As you make your way through this chapter you will have the opportunity to customize your review of culinary arts as you prepare for your Praxis Family & Consumer Sciences exam. You will cover basic food preparation, important hygiene and safety facts, and go over essentials regarding the hospitality industry. Once you complete this chapter you should be able to:

  • Identify the different types of food preparation methods
  • Prepare food according to proper hygiene and safety standards
  • Plan menus
  • Identify various types of equipment utilized in food preparation
  • Apply measuring and conversion skills to kitchen use
  • Provide an overview the hospitality industry
  • Discuss competition and turnover in the hospitality industry

Through these short and thorough video lessons you will be ready for your exam in no time. You can easily move from lesson to lesson and really focus in on the areas most needing review. Since you can use a variety of devices, you can study at your convenience, and if you ever need more information you can always contact one of the experts to get more assistance.

10 Lessons in Chapter 8: Praxis: Culinary Arts
Test your knowledge with a 30-question chapter practice test
What is Food Preparation? - Definition & Types

1. What is Food Preparation? - Definition & Types

Humans are the only living beings on Earth that do not exclusively eat food as it appears in nature. In this lesson, we'll look at the stages of food preparation and see what they mean to the culinary arts today.

Basic Food Preparation Skills

2. Basic Food Preparation Skills

Understanding the basics of food preparation means acquiring some important skills in the kitchen. In this lesson, you'll learn more about some basic food preparation skills that will help at home or in a commercial kitchen.

Food Preparation Terms

3. Food Preparation Terms

Brushing up on your food preparation knowledge means having a solid understanding of important kitchen terms. In this lesson, you'll learn more about the key vocabulary terms crucial in food prep.

Food Preparation: Hygiene & Safety

4. Food Preparation: Hygiene & Safety

In this lesson, we will review basic food safety guidance in a commercial setting. We will give special focus to maintaining a clean and hygienic food prep area, as well as storing, cooking, and serving food at safe temperatures.

Food Preparation Regulations

5. Food Preparation Regulations

This lesson describes basic food safety regulations that are required to be followed by food handlers when preparing and serving food. Temperature control, personal hygiene, and operational cleanliness are discussed.

Types of Food Preparation Equipment

6. Types of Food Preparation Equipment

In this lesson on food and beverage management, you will learn about the different types of equipment used for food preparation, including essential knowledge of equipment required for efficient operation and management of food production.

What is Menu Planning? - Basics & Importance

7. What is Menu Planning? - Basics & Importance

Deciding what to eat involves so much more than grabbing whatever foods are available. In order to provide a quality meal, it takes some planning. In this lesson, we'll learn the basics of menu planning.

Kitchen Math: Measuring & Conversions

8. Kitchen Math: Measuring & Conversions

Math is everywhere, even in the kitchen! Recipes call for specific amounts of ingredients and sometimes require conversions between units. In this lesson, we learn about the different measurement equipment and conversions used for cooking and baking.

Hospitality Industry: Definition & Overview

9. Hospitality Industry: Definition & Overview

What is the hospitality industry? This lesson defines all aspects of the hospitality industry and explains different areas within the industry, its main focus, and factors that impact the industry.

Hospitality Industry: Skills, Competition & Turnover

10. Hospitality Industry: Skills, Competition & Turnover

The hospitality industry employs a large part of the workforce, including workers at restaurants, hotels, and airports. This lesson will take a look at the specific skills needed in this service industry, the competition within the industry, and the challenges of turnover.

Chapter Practice Exam
Test your knowledge of this chapter with a 30 question practice chapter exam.
Not Taken
Practice Final Exam
Test your knowledge of the entire course with a 50 question practice final exam.
Not Taken

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