Dec 07, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 143 - Food Preparation I

Credits: 3
Lecture Hours: 3
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech


Introduces the student to the scientific principles used in food preparation. Involves preparation procedures and techniques to be used with fruits, vegetables, starch products, cheese, eggs, meat, poultry and fish. Establishes criteria needed to produce a standard product.
Corequisite: HCM 144  
Competencies
 

  1. Compare & Contrast the fundamentals of good personal hygiene. 

    1. List the fundamentals of good personal hygiene.
    2. Practice good personal hygiene.
  2. Evaluate kitchen equipment and knives. 

    1. Use utensils, pots and pans and demonstrate safe practices using stoves, mixers and     ovens, etc.
    2. Identify types of knives, and their uses.
    3. List proper safety techniques.
    4. Demonstrate proper knife techniques.
  3. Summarize garnishes. 

    1. Explain characteristics of garnishes.
    2. Recall procedures for garnish preparations.
  4. Interpret salad preparation. 

    1. Identify a variety of common salad greens.
    2. Identify and identify a main dish salad, accompaniment salad and composed salad.
    3. Identify, describe, and prepare a variety of main dish salad, accompaniment salad and composed salad.
    4. Distinguish between plain gelatins and flavored gelatins and describe how to prepare them.
  5. Assess the types of salad dressings. 

    1. Describe the purpose of salad dressing.
    2. Compare types of salad dressing and describe the preparation process.
    3. Define emulsion and viscous.
  6. Evaluate a variety of fruits, vegetables, starches, legumes and grains. 

    1. Compare fruits, vegetables, starches, legumes and grains.
    2. Recall cleaning procedures.
    3. State color pigments, flavor categories and texture differences.
    4. Define oxidation.
    5. State fruit, vegetable, starches, legumes and grain food preparation.
  7. Critique starch cookery. 

    1. Identify parts of wheat kernel.
    2. Define starch terms.
    3. List thickening agents and how to use in preparation of sauces, soups and puddings.
    4. Analyze starch thickened products.
    5. Categorize rice and pasta.
    6. List characteristics of different rice and pastas.
    7. Calculate rice or pasta and water amounts in recipes.
    8. Compare and analyze cooked rice and pasta dishes.
  8. Evaluate baking ingredients. 

    1. List types of flour.
    2. Explain role of baking ingredients.
    3. Compare types of leavening agents.
  9. Identify quick breads. 

    1. Define and describe pate choux, its uses, methods of preparation, baking and finishing.
    2. Describe method of preparation for muffin, pastry, cream puff and biscuits.
    3. Analyze baked quick bread products.
  10. Recognize yeast bread preparation. 

    1. Define baking terms.
    2. State procedure for yeast bread preparation.
    3. Identify shapes and characteristics of rolls and breads.
  11. Assess cheese. 

    1. List cheese families.
    2. State varieties and characteristics of each cheese family.
    3. Explain processing of cheese making.
    4. Contrast baked and stirred custard preparation and characteristics.
    5. Explain procedure for preparation of hollandaise sauce.
  12. Compare and contrast egg cookery. 

    1. Define egg terms.
    2. List grades of eggs.
    3. Identify the parts of an egg.
    4. Recall methods of preparation of eggs.
    5. Contrast baked and stirred custard preparation and characteristics.
    6. Contrast preparation and characteristics of egg foams, nondairy foams and gelatin foams.
  13. Categorize milk and dairy products. 

    1. List types of milk and dairy products.
    2. Discuss characteristics and uses of milk and dairy items.
  14. Appraise structure, composition and age of meat. 

    1. Describe meat grading and meat inspection.
    2. State tenderization techniques for meat.
    3. Identify primal cuts for beef and pork.
    4. Identify 20 retail cuts of beef, pork, lamb and veal.
    5. Recall methods of preparation for protein items.
    6. Select proper cooking procedure.
    7. Discuss how to carve meat.
    8. Compare processed meats.
  15. Evaluate types of poultry. 

    1. List grades of poultry.
    2. Discuss handling and storage and inspection of poultry.
    3. Differentiate between cooking methods of poultry products.
    4. Discuss how to break down whole poultry products.
    5. State how to carve poultry products.
  16. Interpret types of fin fish and shell fish. 

    1. Define translucent and opaque.
    2. List market forms.
    3. Discuss handling, storage and inspection of fish.
    4. State how to select fresh and frozen fish.
    5. Compare methods of preparation.



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