Commercial Cooking 10, 20, 30
Prepare and cook animal proteins.
Indicators for this outcome
| (a) | Explain the preparation (e.g., cleaning, trimming, marinating and seasoning) required to cook a variety of animal proteins. |
| (b) | Demonstrate advanced knife skills in preparation of primal cuts of meat (e.g., ribeye, strip loin, breaking down a whole chicken and deboning a turkey). |
| (c) | Analyze the muscle structure (e.g., connective tissue, fat content and muscle use) of animal proteins to determine appropriate cooking methods (e.g., moist heat or dry heat). |
| (d) | Prepare and cook (e.g., braising and sous vide) a tough cut of meat to make it tender and palatable. |
| (e) | Prepare and cook a tender cut of meat using a variety of techniques (e.g., grilling, sautéing, roasting, poaching and braising). |
| (f) | 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. |
| (g) | Discuss preparation and cooking methods for animal proteins such as kangaroo, camel, frog, partridge, snake and alligator. |
| (h) | Explore the cost of sourcing a variety of animal proteins for use in a commercial kitchen. |
| (i) | Practise food safety standards when handling, preparing, cooking, serving and storing animal proteins. |
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