Commercial Cooking 10, 20, 30

(a)	Explain methods of curing animal proteins such as the use of salt, sugar, prague powder and seasonings.
(b)	Differentiate among fresh, cured and smoked ground animal proteins.
(c)	Assemble proteins for grinding, seasoning and blending.
(d)	Prepare casings and stuffing to make sausages.
(e)	Discuss the differences between cold and hot smoking methods.
(f)	Select the appropriate smoking method for the intended product.
(g)	Mix brine or dry ingredients for curing animal proteins.
(h)	Prepare whole cuts of animal protein for brining, including trimming, drying, injecting brine and soaking.
(i)	Cook smoked meats adhering to food safety standards.
(j)	Examine the diversity of cheese making processes.
(k)	Investigate and sample a variety of cheeses for qualities such as flavour, texture and appearance.
(l)	Research innovative designs for charcuterie presentation.
(m)	Discuss rationale for pairing selected meats and cheeses with accompaniments such as fruit, nuts, vegetables, garnishes or crackers for presentation on a charcuterie platter.
(n)	Practise food safety standards when preparing, serving and storing a charcuterie platter.