Commercial Cooking 10, 20, 30
Examine techniques to prepare, cook and store fruits and vegetables.
Indicators for this outcome
| (a) | Compare and classify a variety of fruits and vegetables. |
| (b) | Discuss factors that affect the storage of fruits and vegetables. |
| (c) | Identify the common parts (e.g., peel, pith, flesh, seeds and pits) of various fruits and vegetables. |
| (d) | Provide example of common fruits (e.g., apples, berries, lemons, bananas, and peaches) and vegetables (e.g., beets, cabbage, lettuce, onions, peas and potatoes). |
| (e) | Categorize, using the senses, the flavours and textures of various fruits and vegetables. |
| (f) | Prepare colourful crudité plates using suitable vegetables and proper knife skills (e.g., batonnet, florets and julienne). |
| (g) | Prepare a variety of hot vegetable items using proper knife skills (e.g., julienne, dice and batonnet). |
| (h) | Utilize appropriate cooking methods for hot vegetable items. |
| (i) | Assess how cooking times and methods affect nutritional values, texture, flavour and colour of fruits and vegetables. |
| (j) | Demonstrate food safety standards when handling, preparing, cooking, serving and storing fruits and vegetables. |
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