Commercial Cooking 10, 20, 30

(a)	Identify a variety of plant-based proteins and discuss their handling and storage.
(b)	Differentiate among various types of legumes (e.g., kidney beans, peas, lentils, lima beans and chickpeas), including their uses.
(c)	Research the nutritional value of legumes including fat, carbohydrates and proteins.
(d)	Demonstrate the method of soaking dried beans and peas for cooking.
(e)	Distinguish among dry, frozen and canned varieties of legumes.
(f)	Demonstrate the various methods of simmering dried legumes in preparation for cooking.
(g)	Prepare a variety of menu items (e.g., tacos and meat sauce) replacing the meat with legumes (e.g., kidney beans, peas, lentils, lima beans, black beans and chickpeas).
(h)	Analyze the difference in taste, texture, cost and nutrition between meat-based and plant-based proteins in various dishes.
(i)	Practise food safety standards when handling, preparing, cooking, serving and storing plant-based proteins.