Commercial Cooking 10, 20, 30
Prepare various types of grains.
Indicators for this outcome
| (a) | Identify the four parts of a seed (i.e., husk, endosperm, bran and germ). |
| (b) | Distinguish among parts of the seed used in various grains including wheat berries, cornmeal, wild rice, buckwheat, barley, millet and quinoa. |
| (c) | Explore the appropriate use of various grains including wheat berries, cornmeal, wild rice, buckwheat, barley, millet, quinoa. |
| (d) | Identify the appropriate cooking methods for grains, including simmering and pilaf methods. |
| (e) | Demonstrate the appropriate cooking methods for grains, including polenta, wild rice, barley and quinoa. |
| (f) | Practise food safety standards when preparing, cooking, serving and storing grains. |
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