Commercial Cooking 10, 20, 30
COOK7B
Module 7B: Cooking Methods B (Core)
Outcome
Analyze the effects of cooking methods on food.
Indicators
| (a) | Explain the effects of heat (e.g., change in shape, colour and flavour) on foods such as carbohydrates, fibre, water, proteins and fats. |
| (b) | Determine the appropriate cooking method to achieve a desired result with a specific ingredient. |
| (c) | Recognize the smoke point and rancidity of various oils and determine the appropriate oil to use for sautéing and deep frying. |
| (d) | Discuss the six enemies of fat (i.e., water, soap, salt, breadcrumbs, air and heat). |
| (e) | Demonstrate dry heat cooking methods that do not involve fat (e.g., roasting, broiling and grilling). |
| (f) | Use dry heat cooking methods that involve fat (e.g., sautéing, pan frying and deep frying). |
| (g) | Demonstrate moist heat cooking methods such as simmering, steaming and poaching. |
| (h) | Demonstrate combination cooking methods such as braising, stewing and sous vide. |
| (i) | Analyze the impact (e.g., texture, tenderness and taste) of cooking methods on foods. |
| (j) | Determine the advantages and challenges of using a variety of cooking methods. |
| (k) | Apply kitchen safety and sanitation practices when cooking food. |
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