Section 6-10

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Subject

6.1 General

  1. Menu Planning
  2. Purchasing and storage

6.2 Purpose

  1. To provide the knowledge and skills required to plan menus using food groups for balanced diets. Calculating quantities from menus taking into account the storage life of food items under different conditions and feasibility of using alternative products.

6.3 Training Objective 1

  1. Demonstrate planning of quality menus following Canada’s Food Guide.

6.4 Enabling Objectives

  1. Plan diet conscious menus
  2. Plan seasonal menus
  3. Use cycle menus
  4. Plan menus with minimum wastage
  5. Balance menus for nutritional value
  6. Arrange for total utilization of leftovers

6.5 Training objective 2

  1. Explain classifications, grades and cuts of food. Provide instruction in establishing market analysis for economic purchasing procedure and organization of storage area.

6.6 Enabling Objectives

  1. Systematic regulation of incoming goods
  2. Detection of deteriorated or sub standard food items
  3. Establish order placing procedure
  4. Determine policy on substitution
  5. Organization of storage area to use old stock first
  6. Preserving of food values by correct storage
  7. Correct placement of food to avoid spoilage
  8. Maintain proper locking and surveillance facilities to eliminate pilferage.

6.7 Evaluation

  1. Trainee to prepare 3 different types of menus
  2. Trainee will prepare an essay on menu planning
  3. Trainee will undergo a written test on menu planning
  4. Trainee will undergo a written test on purchasing and storage
  5. Trainee will prepare a food order for a specified voyage.

Recipes

7.1 Purpose

  1. To provide the knowledge and skills required to read recipes and their conversion to smaller or larger quantities to meet specific requirements using conversion multiples.

7.2 Training Objective

  1. Given a series of recipes and accompanying instructions trainee will modify the volume of each recipe to meet specific requirements.

7.3 Enabling Objectives

  1. Use of commonly accepted terminology
  2. Interpret instructional cooking aids
  3. Explain the importance of following recipes exactly
  4. Conversion of recipes using formula rn/nr
  5. Determine weights and measures accurately
  6. Application of metric conversion tables
  7. Conversion of American measures to Canadian measures

7.4 Evaluation

  1. Trainee to be tested theoretically on her/his ability to convert recipes
  2. Trainee to be evaluated on her/his ability to successfully increase or decrease the volume of recipes.

Stocks and Soups

8.1 Purpose

  1. To provide the knowledge and skills required to prepare stocks.
  2. To provide the knowledge and skills required to prepare soups.

8.2 Training Objective 1

  1. Given the necessary equipment and supplies, the trainee will be required to prepare the following stocks using recipes.
    1. White
    2. Brown
    3. Chicken
    4. Fish
    5. Vegetable

8.3 Enabling Objectives

  1. Instruction on determining kind of stock needed
  2. Indicate basic ingredients and seasonings
  3. Preparation and cooking methods
  4. Type of equipment necessary for stock products
  5. Cooking time and temperature
  6. Effects of cooking stock at high temperatures
  7. Cooling and storing
  8. Uses for stock
  9. Reasonable substitutes when stock is not available.

8.4 Training Objective 2

  1. Given the necessary equipment and supplies, the trainee will be able to prepare thick and clear soups.

8.5 Enabling Objectives

  1. Identify basic ingredients
  2. Instructions on methods of making thick and clear soups
  3. Prepare 4 clear and 4 thick soups
  4. Relate correct garnish to finish soups
  5. Instruction in serving different soups in correct manner and proper container.

8.6 Evaluation

  1. Trainee will undergo written test on stock preparation
  2. Trainee will prepare each of the five stocks
  3. Trainee will undergo written test on soup preparation
  4. Trainee will prepare 3 thick and 3 clear soups using recipes
  5. Trainee will be evaluated on correct garnish of prepared soups
  6. Trainee will prepare at least two soups using leftovers

Sauces

9.1 Purpose

  1. To provide the knowledge and skills required to prepare mother sauces.

9.2 Training Objectives

  1. Given the necessary supplies and equipment, the trainee will be required to prepare the following basic (mother sauces using recipes).
    1. Tomato sauce
    2. Espagnol or brown sauce
    3. Béchamel or cream sauce
    4. Veloute sauce
    5. Hollandaise sauce

9.3 Enabling Objectives

  1. Knowledge of necessary ingredients
  2. Selection of correct equipment
  3. Knowledge of preparatory and correct cooking techniques
  4. Knowledge of texture and correct degree of doneness
  5. Straining, cooling and storage if required or holding temperature
  6. Knowledge of type of seasoning used
  7. Correct service method and uses

9.4 Evaluation

  1. Trainee will undergo a written test on preparation of mother sauces
  2. Trainee will be required to identify at least five food items which may be used with each mother sauce
  3. Trainee will prepare each mother sauce

Butchering Knowledge (Minimum)

10.1 Purpose

  1. To breakdown a carcass into standard wholesale and portion control of regular cuts of the following.
    1. Beef
    2. Lamb
    3. Veal
    4. Pork

10.2 Training Objective 1

  1. Trainees to list in order the cuts to be made to breakdown a side of beef into regular cuts.

10.3 Enabling Objectives

  1. Identify point at which to separate front quarter from hind quarter
  2. Identify point at which to separate long loin from short lion
  3. Identify point at which to separate long hip from short hip
  4. Identify point at which to separate prime rib section
  5. Identify point at which to separate hind shank
  6. Identify point at which to separate plate brisket
  7. Identify point at which to separate neck, chuck, blade, cross ribs
  8. Identify point at which to separate brisket point, shoulder, short ribs
  9. Identify point at which to separate flank, flank steak
  10. Identify point at which to separate sirloin point, sirloin
  11. Identify point at which to separate top round, bottom round, rump
  12. Identify point at which to separate wing, T-bone, porter house, steaks
  13. Identify point at which to separate tenderloin section

10.4 Training Objective 2

  1. Trainee to acquire thorough knowledge of the names of regular cuts.

10.5 Enabling Objectives

  1. List all regular cuts

10.6 Evaluation

  1. Trainees on a visit to a meat packing plant will observe a side of beef being cut
  2. Trainees will watch a demonstration of a side of beef being cut into regular cuts
  3. Trainee will undergo a written test on the names of regular cuts

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