STANDARD COMPETENCIES:

 

 I.      Explain how to control texture, flavor, color and nutrients during the preparation, cooking, holding and serving of a variety of vegetables.

 II.     Prepare and evaluate a variety of cooked vegetables using the following cooking methods: boiling, steaming, saut¿ing, pan-frying, braising, baking, broiling and deep frying.

 III.    Evaluate the quality of fresh, frozen and canned vegetables.

 IV.     Store fresh, cooked and processed vegetables to maximize shelf life.

 V.      Define terms common to the industry including:  al dente, pigment, sieve size, blanch.

 VI.     Semonstrate the ability to prepare breakfast foods

 VII.    Describe the composition of eggs and the major differences among grades

 VIII.   Store eggs accordingly to maximize shelf life.

 IX.     Prepare a variety of egg items including hard cooked eggs, soft cooked eggs, poached, fried, shirred, scrambled, omelets, and souffl¿s - Prepare pancakes, waffles and French Toast.

 X       Prepare breakfast meats such as bacon, ham and sausage.

 XI.     Prepare cooked breakfast cereals.

 XII.    Prepare hash brown potatoes.

 XIII.   Describe other types of breakfast foods such as breakfast burritos, biscuits and gravy, grits, country style eggs, etc.

 XIV.    Define the following terms:  quiche, pasteurized, homogenized, skim milk, light cream, buttermilk, yogurt, evaporated milk, condensed milk, nonfat dry milk, ripened cheese, process cheese, chevre.

 XV.     Describe the major milk, cream and butter products.

 XVI.    Describe the cheeses commonly used in American cuisine.

 XVII.   Store and serve a variety of cheeses.

 XVIII.  List the guidelines to be followed when cooking with cheese.

 TOPICAL OUTLINE:

 

 I.      Vegetable Preparation and Cookery

         A.      Background

                 1.      Controlling quality during the cooking process

                 2.      General rules of vegetable cookery

                 3.      Standards of quality in cooked vegetables

                 4.      Handling,, preparing and storing vegetables

         B.      Preparing and cooking vegetables using a variety of cooking methods.

 II.     Breakfasts

         A.      Eggs

                 1.      Product information - Composition, Quality, Size, Market Forms

                 2.      Cooking

         B.      Breakfast Meats

         C.      Other Common Breakfast Foods

                 1.      Pancakes

                 2.      Waffles

                 3.      French Toast

                 4.      Cereals

         D.      ¿Cook to order¿ breakfasts

 III.    Dairy Products

         A.      Milk

         B.      Butter

         C.      Cheeses