This course provides an overview of fundamental cooking techniques and the preparation of breakfast items, salads, sandwiches, and dressings. It addresses both the theoretical and practical aspects of producing egg, pasta, cheese, and fruit dishes, as well as canapés and hors d’oeuvres. The curriculum emphasizes the study of lettuces, fruits, grains, cheeses, and dressings as essential components of salads and sandwiches.
Prerequisites
None.
1. Demonstrate appropriate techniques for grading and storing dairy products.
2. Define and prepare egg products utilizing both dry-heat and moist-heat cooking methods.
3. Explain the procedures required for pasteurizing cheese.
4. Identify and demonstrate essential components and processes in cheese production.
5. Define, prepare, and produce a range of pasta and batter-based products.
6. Apply fundamental culinary principles to Garde Manger applications.
7. Identify and incorporate multiple types of fruit in salad preparations.
8. Recognize, identify, and use both common and less common grains as salad ingredients.
9. Describe and demonstrate the processes involved in producing vinegars, oils, salad dressings, and sandwich spreads.
10. Assemble basic salads and sandwiches following standard recipes.
11. Arrange suitable plate presentations for salads and sandwiches.
12. Demonstrate key concepts and techniques involved in the preparation of canapés and hors d’oeuvres.