STANDARD COMPETENCIES:

 

 I.      List the three ways in which foods can become contaminated and name some of the strategies for avoiding contamination in the kitchen.

 II.     Name different types of food borne illnesses, their sources and symptoms.

 III.    Explain what is meant by potentially hazardous foods.

 IV.     Define danger zone and name several critical temperatures in safe food?handling practices.

 V.      Discuss the connection between personal hygiene and the prevention of food borne illness.

 VI.     Demonstrate correct procedures for cooling and reheating foods.

 VII.    Explain HACCP.

 VIII.   Name several key points for keeping the kitchen safe and sanitary.

 IX.     List the rules for knife care, use and storage.

 X       Identify the different parts of a knife.

 XI.     Describe the differences in knife construction and quality.

 XII.    Describe a variety of sharpening and honing tools and their function.

 XIII.   Name a variety of hand tools and their uses.

 XIV.    Identify some of the most frequently used pieces of small equipment.

 XV.     Learn the basic rules for working safely with large and small equipment.

 XVI.    Identify pots and pans, their composition, purpose and appropriate care.

 XVII.   Describe the availability, quality indicators, common uses and cooking applications for a wide variety of foods.

 XVIII.  Name the factors taken into account when purchasing ingredients.

 XIX.    Describe proper storage techniques for a variety of ingredients.

 XX      List a variety of basic knife cuts, including a few decorative cuts.

 XXI.    Peel and/or cut a variety of specific vegetables.

 XXII.   Work properly with a variety of dried fruits, vegetables and beans.

 XXIII.  Prepare and use a number of thickeners.

 XXIV.   Prepare and use a number of aromatic and flavoring combinations.

 XXV.    Explain the categories of stocks, broths, and court bouillons and describe the correct methods of preparing, storing and using them.

 XXVI.   Demonstrate various knife cuts used when preparing soups.

 XXVII.  Describe the basic techniques for preparing the various kinds of soup.

 XXVIII. Identify quality products used to make soup and the standards used to assess a soup`s overall quality.

 XXIX.   Demonstrate how to select an appropriate garnish for a soup and how to properly heat it.

 XXX     Describe the soup service guidelines.

 XXXI.   Apply the proper cooling, storing and reheating procedures for all types of soup.

 XXXII.  Demonstrate various knife skills using assigned food products and incorporate them into preparing designated soups

 XXXIII. Explain the function of a sauce in relation to the other components of a dish.

 XXXIV.  Select a suitable sauce for the style of service and the cooking technique applied to the main ingredients.

 TOPICAL OUTLINE:

 

 I.      Kitchen and Food Safety:  Safe foods.

 II.     Equipment Identification:  Hand tools and small wares.

 III.    The Raw Ingredients:  As purchased foods, yields and cooking methods.

 IV.     Skill Development:  Knife cuts, introduction of thickening agents.

 V.      Stocks and Soups:  Bases.

 VI.     Sauces:  Accents to proteins.

 VII.    Dry?Heat Cooking Methods:  Grill, broil, barbecue, roast, and bake.

 VIII.   Moist?Heat and Combination Cooking Techniques:  Steam, poach, stew, braise, simmer, and boil.