HCM 153 - Food Preparation II Lab

Credits: 2
Lecture Hours: 0
Lab Hours: 4
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

1. Practice proper safety and sanitation.
2. Demonstrate proper weighing and measuring techniques.
3. Discuss recipe conversions.
4. Demonstrate proper recipe conversions.

2.Assess the function and use of different knives. 

1. Identify food production knives.
2. List proper safety techniques.
3. Demonstrate knife techniques.

3.Decide proper plate garnishes.

1. Select ingredients for vegetable garnishes.
2. Prepare garnishes.
3. Discuss characteristics of garnishes.

4.Evaluate varieties of vegetables. 

1. Identify different varieties of vegetables.
2. Prepare vegetables using blanch and shock method.
3. Analyze differences in cooked vegetables.

5.Assess basic stock production.

1. Demonstrate and prepare white and brown stocks
2. Demonstrate and prepare fish and shellfish stocks.
3. Demonstrate and prepare vegetable stocks.
4. Analyze the qualities of a stock.

6.Critique sauce cookery.

1. Demonstrate the proper procedure for preparing the Grand sauces.
2. Differentiate types of non-grand/classical sauce.
3. Prepare each Grand sauce.
4. Prepare a non-grand/classical sauce.
5. Analyze the quality of the each sauce. 

7.Evaluate starch cookery.

1. Identify types of rice, pasta and potatoes.
2. Prepare rice dishes.
3. Prepare a pasta dish.
4. Prepare a potato dish.
5. Analyze a rice dish.
6. Analyze the quality of each starch dish.

8.Compare and contrast preparation of breakfast items and egg cookery.

1. Identify and prepare a variety of breakfast batter products.
2. Evaluate the quality of prepared breakfast batter products.
3. Identify and prepare a variety of breakfast meats.
4. Evaluate the quality of prepared breakfast meats.
5. Explain egg cookery.
6. Prepare an omelet.
7. Prepare fried, poached and basted egg products.
8. Analyze the quality of prepared egg products.

9.Evaluate and explain meat cookery. 

1. Identify retail cuts of meat.
2. Select cuts of meat to be prepared.
3. Prepare and analyze cuts of meat using dry heat method and moist heat method to achieve tenderness.

10.Assess and demonstrate poultry cookery.

1. Identify types of poultry.
2. Demonstrate procedure for cutting up whole chickens.
3. Prepare a poultry dish using moist heat cookery and dry heat cookery.
4. Evaluate poultry cooking procedures.

11.Evaluate and demonstrate fish cookery. 

1. Identify market forms of fish
2. Identify types of fish.
3. Prepare a fin fish dish.
4. Explain the principles of fish cookery.

12.Assess proficiency in preparation of large quantity and convenience food products. 

1. Identify greens, fruits vegetables, cheeses, and meats of convenience.
2. Prepare assigned recipes of large quantity and convenience foods.
3. Demonstrate organization and team work.
4. Analyze and evaluate large quantity and convenience food production.