STANDARD COMPETENCIES:

 

 I.      List and describe different types of salads and salad dressings.

 II.     List common salad ingredients and their characteristics.

 III.    Explain basic guidelines for preparing and arranging salads.

 IV.     List and describe common types of sandwiches and fillings.

 V.      Explain methods of preparing sandwiches.

 VI.     List and describe common types of hors d`oeuvres and methods of preparing them.

 VII.    Describe common classical garnishes and methods of preparing them.

 VIII.   Identify the different types of salads and their ingredients.

 IX.     Demonstrate methods for salad preparation and presentation.

 X       Describe what gelatinization is in regard to starch.

 XI.     Explain the result of the gelatinization of a starch in a liquid.

 XII.    List and explain the major differences between waxy maize starch and cornstarch.

 XIII.   Summarize the difference between an emulsion and a stable emulsion.

 XIV.    Define the components contained in a standardized recipe.

 XV.     Demonstrate the concept of recipe conversion.

 XVI.    Understand the rules for the care, use and storage and seasoned cookware.

 XVII.   Identify the different parts of a spatula.

 XVIII.  Understand the differences in waffle iron construction and quality.

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

 XX      Name a variety of hand tools and their uses.

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

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

 XXIII.  Demonstrate how to set up a steam table, including all the hand tools needed for service.

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

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

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

 XXVII.  Demonstrate the importance of understanding how item quantities change from as purchased to edible portions.

 XXVIII. Describe a variety of short order cookware.

 XXIX.   Demonstrate the desirable method of polishing a griddle after use.

 XXX     Explain the difference between a mirror clean griddle and a conventional griddle.

 TOPICAL OUTLINE:

 

 I.      Salads, Sandwiches and Garnishes:  Types and preparation.

 II.     Principles of Short Order Cooking:  Recipes, recipe conversion, weights and measures and food facts.

 III.    Equipment Identification:  Hand tools and small wares.

 IV.     Yields of Raw Ingredients:  As purchased foods, yields and quality control.

 V.      Skill of the Grill or Griddle:  Grill prep, utensils needed, polishing and mirror cleans.

 VI.     Breakfast Foods and International Recipes:  Types and Preparation.

 VII.    Pantry Products, Cold Soups and Cold Sauces:  Types and preparation.

 VIII.   Coffee, Teas and Beverages Facts:  Coffee filters, urn coffee, coffee makers, sanitation of equipment, water temperature, quality and consistency.

 IX.     Kitchen and Food Safety:  Safe foods.