Commercial Cooking 10, 20, 30
Examine the uses of dairy products and dairy alternatives.
Indicators for this outcome
| (a) | Categorize the major milk, cream and butter products. |
| (b) | Investigate why milk curdles or scorches. |
| (c) | Identify various types of cheese (e.g., soft, hard, fresh and ripened). |
| (d) | Experiment with substituting different types of cheeses in various dishes. |
| (e) | Critique the results of substituting different types of cheeses in cooking considering texture, flavour and appearance. |
| (f) | Explore the impact of substituting dairy alternatives (e.g., nut milks, soy cheese and vegan butter) in recipes. |
| (g) | Determine factors (e.g., cost, sustainability, culture and nutrition) that influence decisions related to the use of dairy products and dairy alternatives in commercial cooking. |
| (h) | Practise food safety standards when handling, preparing, cooking, serving and storing dairy products and dairy alternatives. |
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