Commercial Cooking 10, 20, 30

(a)	Differentiate between convenience and scratch stocks.
(b)	Identify basic stock ingredients.
(c)	Examine the list of ingredients in convenience stocks.
(d)	Discuss important terminology (e.g., degrease, blanching bones, sachet bag, mirepoix and deglaze) associated with preparing convenience stocks and scratch stocks.
(e)	Analyze features (e.g., colour, taste, nutritional value and preparation time) of convenience stocks and scratch stocks.
(f)	Prepare a scratch stock using appropriate cooking methods and processes such as degreasing and skimming.
(g)	Compare cook time, caramelizing and use of acids in different types of stocks such as brown, white, vegetable, fish and specialty stocks (e.g., lamb and ham).
(h)	Compare flavours of a soup prepared with convenience stock to a soup made with a scratch stock.
(i)	Demonstrate food safety standards when preparing, cooking, serving and storing stocks and soups.