Commercial Cooking 10, 20, 30
COOK7A
Module 7A: Cooking Methods A (Core)
Outcome
Apply the three methods of heat transfer to cook food.
Indicators
| (a) | Define cooking. |
| (b) | Differentiate among the three methods (e.g., conduction, convection and radiation) of heat transfer. |
| (c) | Compare dry heat (e.g., roasting, broiling and sautéing) and moist heat (e.g., simmering, steaming and poaching) cooking methods. |
| (d) | Explore combination cooking methods (e.g., braising, stewing and sous vide). |
| (e) | Explain the choice of cooking methods for different recipes. |
| (f) | Apply the cooking method (e.g., dry heat, moist heat and combination) required for a variety of recipes. |
| (g) | Apply kitchen safety and sanitation practices when cooking food. |
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