Commercial Cooking 10, 20, 30

(a)	Use legumes to prepare a variety of dishes (e.g., salads, breads, sauces, main course, soups and desserts).
(b)	Discuss a complete plant-based protein.
(c)	Distinguish which plant-based proteins are best suited for certain recipes.
(d)	Experiment with recipes using legume flours and evaluate the differences in taste, texture and cooking methods.
(e)	Examine a main course menu item that uses plant-based proteins such as soy, tofu, nuts, tempeh and whey.
(f)	Discuss the sustainability (e.g., environmental, financial and agricultural) of plant-based proteins in comparison to animal proteins.
(g)	Explore resources for plant-based menu items.
(h)	Create a menu item using plant-based proteins, considering cost, customer, accessibility of ingredients, flavour and texture.
(i)	Assess the menu items based on constructed criteria.
(j)	Practise food safety standards when handling, preparing, cooking, serving and storing plant-based proteins.