Commercial Cooking 10, 20, 30
Examine the use of plant-based proteins in menu items.
Indicators for this outcome
| (a) | Identify a variety of plant-based proteins and discuss their handling and storage. |
| (b) | Differentiate among various types of legumes (e.g., kidney beans, peas, lentils, lima beans and chickpeas), including their uses. |
| (c) | Research the nutritional value of legumes including fat, carbohydrates and proteins. |
| (d) | Demonstrate the method of soaking dried beans and peas for cooking. |
| (e) | Distinguish among dry, frozen and canned varieties of legumes. |
| (f) | Demonstrate the various methods of simmering dried legumes in preparation for cooking. |
| (g) | Prepare a variety of menu items (e.g., tacos and meat sauce) replacing the meat with legumes (e.g., kidney beans, peas, lentils, lima beans, black beans and chickpeas). |
| (h) | Analyze the difference in taste, texture, cost and nutrition between meat-based and plant-based proteins in various dishes. |
| (i) | Practise food safety standards when handling, preparing, cooking, serving and storing plant-based proteins. |
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