Learning Objectives |
Notes |
| 10.1 To understand meat composition, aging, cuts, and cooking methods. |
Using posters (available from meat producers), visuals, demonstrations, or visits by or to a meat cutter, broaden students' experiences with beef, veal, lamb, and pork.
Explain the significance of aging meat. Discuss dry-heat and moist-heat cooking methods and which to employ for various cuts of meat. |
| 10.2 To cook meats using a variety of methods. (CCT) |
Students should prepare different cuts of beef, veal, lamb, and pork using the following methods:
|
| 10.3 To understand how to cut, store, and cook poultry. |
Demonstrate how to section poultry. A guest may demonstrate deboning and trussing techniques. Discuss storage methods. Explain the difference between "white meat" and "dark meat."
Discuss cooking methods that preserve moisture. |
| 10.4 To cook poultry using a variety of methods. |
Students should prepare poultry using the following methods:
Demonstrate how to carve and serve poultry. |
| 10.5 To identify and understand varieties of seafood (fish and shellfish) their freshness and appropriate storage and cooking methods. |
Expose students to common types of fish and shellfish. Explain how the lack of connective tissue determines cooking methods. Discuss ways to examine seafood for freshness and how to store it properly.
Give students the opportunity, if possible, to handle both frozen and fresh seafood. |
| 10.6 To cook different types of seafood using a variety of methods. (TL) |
Students should prepare seafood using the following methods:
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Learning Objectives |
Notes |
| 11.1 To practise various methods of cooking eggs. |
Students should experience cooking eggs by various methods:
|
| 11.2 To prepare and serve the most popular breakfast meats. (TL) | Have students prepare breakfast meats to accompany their egg preparations. |
| 11.3 To identify continental breakfast items. | Students should experience serving a continental breakfast. |
| 11.4 To prepare and serve breakfast breads, quickbreads, and starches. |
Students should prepare and serve some of the following:
|
| 11.5 To understand the importance and correct service of dairy products. (COM) | Students should practise appropriate procedures to ensure safety in serving dairy products. |
| 11.6 To prepare and serve coffee, tea, and hot chocolate. | If possible, students should prepare and serve these beverages. If this is not possible, discuss the procedures. |
| 11.7 To select and prepare grain cereals. | Prepare a variety of grain cereals such as polenta, and gnocihi à la romaine. |