Commercial Cooking 10, 20, 30
COOK38
Module 38: Fruit Desserts and Sauces (Optional)
Outcome
Create a variety of fruit desserts and sauces.
Indicators
| (a) | Research how fruit (e.g., fresh, frozen and canned) is used in desserts and sauces. |
| (b) | Examine fruit dessert and sauce recipes from a variety of cultures, including Métis and First Nations. |
| (c) | Discuss the effects of different cooking methods on the colour, texture, appearance and nutrient retention of fruits. |
| (d) | Determine the appropriate selection, preparation and cooking method for a variety of fruits. |
| (e) | Prepare a variety of fruit desserts (e.g., crisps, cobblers, poached fruits, clafoutis and compotes). |
| (f) | Differentiate between a fruit sauce (i.e., cooked) and fruit purée or coulis (i.e., uncooked) considering qualities such as texture, taste and colour. |
| (g) | Create a fruit sauce and fruit purée. |
| (h) | Assess fruit desserts and sauces based on developed criteria. |
| (i) | Practise safe and proper use of bakeshop tools and equipment. |
| (j) | Practise food safety standards when selecting, handling, preparing, cooking, serving and storing fruit desserts and sauces. |
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