Commercial Cooking 10, 20, 30

(a)	Examine key concepts in the formation of custards and puddings including gelatinization and coagulation.
(b)	Discuss why starch-thickened puddings need to be boiled in order to thicken.
(c)	Differentiate between cornstarch pudding, blanc mange and cream puddings.
(d)	Prepare a starch-thickened pudding such as chocolate, tapioca, bread or rice pudding.
(e)	Prepare a custard using convenience base or from scratch.
(f)	Compare homemade pudding to convenience products in regard to cost, labour, texture and taste.
(g)	Identify and follow the procedure for whipping cream (e.g., use a cold bowl and cream, add the sugar gradually once the cream has started to thicken and do not over beat).
(h)	Practise stabilizing whipped cream with gelatin or cream of tartar.
(i)	Prepare whipped cream and use as a dessert topping or filling.
(j)	Develop criteria to assess the finished products.
(k)	Demonstrate safe and proper use of bakeshop tools and equipment.
(l)	Demonstrate food safety standards when handling, preparing, cooking, serving and storing puddings, custards and whipped cream.