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

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HCM 144 - Food Preparation I Lab

Credits: 3
Lecture Hours: 0
Lab Hours: 6
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
Preparation of small servings of salads, starch, cheese, egg, meat, poultry and fish products using the techniques studied in lecture. Oral and written evaluation of each product.
Corequisite: HCM 143  
Competencies
  1. Practice the fundamentals of good personal hygiene. 
    1. List and define the fundamentals of good personal hygiene.
    2. Demonstrate good personal hygiene.
  2. Evaluate basic knowledge in food preparation. 
    1. Demonstrate proper weighing and measuring techniques.
    2. Explain the function and use of different knives.
    3. Perform knife skills, hand tool and equipment operation, emphasizing proper safety techniques.
    4. Identify food production knives.
    5. Demonstrate knife techniques.
    6. Perform the use of utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc.
    7. Define the sautéing process.
    8. Describe the processes of pan-frying and deep-frying.
    9. Define the roasting and baking processes.
    10. Describe the stewing and braising process.
    11. Define the poaching and steaming process.
  3. Compare plate garnishes. 
    1. Select ingredients for fruit and vegetable plate garnishes.
    2. Prepare garnishes.
    3. Discuss characteristics of plate garnishes.
  4. Assess factors related to gelatin. 
    1. Identify ingredients that retard or prevent gelation.
    2. Prepare gelatin products.
  5. Critique salads and salad dressings. 
    1. Identify temporary and permanent emulsions.
    2. Identify a variety of common salad greens.
    3. Prepare an accompaniment salad.
    4. Prepare a variety of salad dressings and evaluate the quality of each.
    5. Prepare a main dish salad.
    6. Prepare and dress greens for a salad.
    7. Evaluate the quality of properly prepared and dressed green salad.
    8. Identify, describe and prepare a variety of composed salads.
    9. Evaluate the quality of composed salads.
  6. Compare and contrast varieties of vegetables and fruits. 
    1. Identify different varieties of fruits and vegetables.
    2. Prepare vegetables.
    3. Analyze differences in cooked varieties.
    4. Prepare a variety of fruits, vegetables, starches, using basic cooking methods.
    5. Evaluate the quality of prepared fruits, vegetables, potatoes.
  7. Assess sauce & soup cookery. 
    1. Demonstrate the proper procedure for preparing white sauces.
    2. Differentiate the types of sauces.
    3. Prepare a cream soup.
    4. Analyze the quality of the cream soup.
  8. Compare puddings. 
    1. Prepare different types of pudding.
    2. Explain factors important in pudding preparation.
  9. Critique starch cookery. 
    1. Identify types of rice and pastas.
    2. Prepare rice dishes.
    3. Prepare a pasta dish.
    4. Analyze cooked rice and pastas.
  10. Compare bread products. 
    1. Define baking terms.
    2. Prepare quick breads.
    3. Prepare steam leavened product.
    4. Define and describe pate choux, its uses, method of preparation, baking and finishing.
    5. Prepare a paté à choux product.
    6. Prepare yeast breads.
    7. Discuss the procedure for each type of bread prepared.
  11. Categorize cheeses and their use. 
    1. Identify kinds of cheeses.
    2. Prepare cheese dishes.
    3. Explain characteristics of cheese cookery.
  12. Compare and contrast egg cookery. 
    1. Explain egg cookery.
    2. Prepare an omelet.
    3. Compare baked and stirred custards.
    4. Prepare foams.
    5. Summarize foam preparation.
  13. Compare and contrast meat cookery. 
    1. Identify retail cuts of meat.
    2. Select cuts of meat to be prepared.
    3. Prepare cuts of meat using dry heat method and moist heat method to achieve tenderness.
    4. Evaluate the quality of prepared meats, and variety meats.
  14. Compare and contrast 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. Summarize poultry cooking procedures.
    5. Evaluate the quality of prepared poultry.
  15. Compare and contrast fish cookery. 
    1. Identify market forms of fish.
    2. Identify types of fish.
    3. Explain the principles of fish and shellfish cookery.
    4. Prepare a shell fish dish. Using the basic cooking methods, prepare seafood to the proper doneness.
    5. Evaluate the quality of prepared seafood.



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