Commercial Cooking 10, 20, 30
COOK22
Module 22: Charcuterie, Cheese and Smoked Animal Proteins (Optional)
Outcome
Create and present a charcuterie platter.
Indicators
| (a) | Explain methods of curing animal proteins such as the use of salt, sugar, prague powder and seasonings. |
| (b) | Differentiate among fresh, cured and smoked ground animal proteins. |
| (c) | Assemble proteins for grinding, seasoning and blending. |
| (d) | Prepare casings and stuffing to make sausages. |
| (e) | Discuss the differences between cold and hot smoking methods. |
| (f) | Select the appropriate smoking method for the intended product. |
| (g) | Mix brine or dry ingredients for curing animal proteins. |
| (h) | Prepare whole cuts of animal protein for brining, including trimming, drying, injecting brine and soaking. |
| (i) | Cook smoked meats adhering to food safety standards. |
| (j) | Examine the diversity of cheese making processes. |
| (k) | Investigate and sample a variety of cheeses for qualities such as flavour, texture and appearance. |
| (l) | Research innovative designs for charcuterie presentation. |
| (m) | Discuss rationale for pairing selected meats and cheeses with accompaniments such as fruit, nuts, vegetables, garnishes or crackers for presentation on a charcuterie platter. |
| (n) | Practise food safety standards when preparing, serving and storing a charcuterie platter. |
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