Commercial Cooking 10, 20, 30
Explore the effects of cooking methods on the texture, flavour, colour and nutritional value of fruits and vegetables.
Indicators for this outcome
| (a) | Investigate the effects of a variety of dry heat cooking methods (e.g., roasting, sautéing, caramelizing, grilling) on the texture, colour and flavour of fruits and vegetables. |
| (b) | Investigate the effects of a variety of moist heat cooking methods (e.g., poaching, boiling, blanching, steaming) on texture, colour and flavour to ensure maximum nutrition of fruits and vegetables. |
| (c) | Compare large and small batch cooking methods for fruits and vegetables, considering factors such as using various methods for a large quantity (e.g., blanching and then deep-frying) and the loss of quality. |
| (d) | Select and prepare vegetables and fruits for menu items based on season and availability. |
| (e) | Assess how cooking times and methods affect the nutritional values, texture, flavour and colour of fruits and vegetable. |
| (f) | Prepare fermented foods (e.g., cucumbers, beets, asparagus, cabbage and carrots). |
| (g) | Select and prepare wild fruits or vegetables (e.g., chokecherries, Saskatoon berries, edible flowers and chanterelle mushrooms) using traditional First Nations and Métis cooking methods. |
| (h) | Practise food safety standards when handling, preparing, cooking, serving and storing fruits and vegetables. |
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