Commercial Cooking 10, 20, 30
Utilize cooking methods appropriate to animal proteins.
Indicators for this outcome
| (a) | Discuss methods (e.g., marinating, seasoning and jacquarding) to prepare animal proteins for cooking. |
| (b) | Compare cooking times, temperatures and seasonings appropriate for a variety of animal proteins. |
| (c) | Discuss the relationship among connective tissue, muscle fiber size and the tenderness of various cuts of meat. |
| (d) | Use a variety of dry heat and moist heat cooking methods appropriate for animal proteins (e.g., grilling bison, pan frying chicken and simmering beef). |
| (e) | Determine the correct degree of doneness (e.g., well-done, medium-well, medium, medium-rare, rare and blue-rare) for beef using a thermometer and by touch. |
| (f) | Practise food safety standards when handling, preparing, cooking, serving and storing animal proteins. |
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