Commercial Cooking 10, 20, 30

(a)	Discuss the origin and popularity of frozen desserts.
(b)	Differentiate between ice cream, sherbet, sorbet, granita and frozen yogurt.
(c)	Discuss and demonstrate the process of churning and why it is important in the production of ice cream, sherbet and sorbet.
(d)	Use food safety guidelines as they apply to eggs and cream.
(e)	Investigate the qualities that are important in creating frozen desserts (e.g., smoothness, overrun and mouthfeel).
(f)	Create ice cream, sherbet, sorbet, granita and frozen yogurt.
(g)	Create frozen ice cream desserts such as parfaits, sundaes, coupes, Baked Alaska and bombes.
(h)	Differentiate between commercially made ice creams and homemade varieties examining cost, labour, smoothness, overrun and mouthfeel.
(i)	Practise safe and proper use of bakeshop tools and equipment.
(j)	Practise food safety standards when handling, preparing, cooking, serving and storing frozen desserts.cc