Module 8: Starches (Core)

Suggested times for parts A, B, and C are given below.

Foundational Objectives

To prepare, cook, and serve foods using techniques to achieve suitable colour, flavour, and texture and to maintain nutritive values.

Common Essential Learnings Foundational Objectives

To develop various skills related to selecting, storing, preparing, and serving foods. (TL)

Note: Other CELs may be emphasized.

Topics

Clean, prepare, and cook potatoes
Select, identify, and prepare various kinds of rice
Select, identify, and prepare various kinds of pasta

Module 8A Introductory

Suggested time: 5-10 hours

Learning Objectives	Notes
8.1A To identify, select, clean, and store major types of potatoes.	Experiment using different types of potatoes to determine the difference between a baking potato and a boiling potato. Demonstrate proper methods to clean and store potatoes.
8.2A To practise cooking potatoes using several methods. (COM, TL)	Students should practise a variety of methods of cooking potatoes, such as: boiling baking sautéing grilling deep frying whipping
8.3A To make a basic simmered rice preparation.	Using appropriate equipment and materials, allow students to prepare a basic simmered rice dish.

Module 8B Intermediate

Suggested time: 5-10 hours

Learning Objectives	Notes
8.4B To prepare a variety of rice dishes. (TL)	Students should practise rice cookery employing the following techniques: steaming baking pilaf method risotto method
8.5B To make decorative potato preparations. (CCT)	Demonstrate and allow students to practise more complex potato preparations such as: Tourneed potatoes Duchess potatoes Dauphine and Lorette potatoes Scalloped potatoes Anna potatoes Rissole or Cocotte potatoes
8.6B To prepare a variety of commercial pastas.	Display pasta shapes and varieties. Allow students to prepare several types with a selection of basic sauces.

Module 8C Advanced

Suggested time: 3-6 hours

Learning Objectives	Notes
8.7C To prepare fresh pasta and sauces.	Demonstrate hand-kneaded fresh egg pasta preparation. Use a simple pasta maker (an inexpensive item available at retail stores) to make flat noodles. Students may use fresh pasta to create lasagnas, raviolis, and other pasta shapes to create a variety of dishes.

Module 9: Baked Goods and Desserts (Core)

Suggested times for parts A, B, and C are given below.

Foundational Objectives

To understand basic terminology and fundamental practises related to cooking.
To prepare, cook, and serve foods using techniques to achieve suitable colour, flavour, and texture and to maintain nutritive values.

Common Essential Learnings Foundational Objectives

To develop skills in computing, measuring, estimating, and interpreting data. (NUM)
To develop various skills related to selecting, storing, preparing, and serving foods. (TL)

Note: Other CELs may be emphasized.

Topics

Baking ingredients and principles
Baker's percentages and measurement
Quick breads
Cookies
Pies and pastries
Cakes and icings
Yeast products
Puddings and custards

Module 9A Introductory

Suggested time: 15-20 hours

Learning Objectives	Notes
9.1A To understand basic baking ingredients and principles. (COM)	Explain the baking process with special emphasis on the processes of leavening and gluten development. Discuss the factors that promote and inhibit gluten development. List important baking terms.
9.2A To calculate required ingredients for baking formulas and measure them accurately. (NUM)	Demonstrate how using volume to measure ingredients such as flour can be misleading. Using a baker's scale, weigh a cup of sifted flour and a cup of packed flour. Note the difference. Emphasize the need to weigh ingredients in commercial baking. Teach students how to change the yield of any baking formula using Baker's Percentages. For each formula students prepare, have them calculate the required ingredients based on the amount of flour.
9.3A To make basic quickbreads employing the biscuit and muffin methods.	Discuss how the biscuit and muffin methods differ and allow students to make a variety of quickbreads, observing the results.
9.4A To prepare cookies using a variety of methods. (TL)	Students should make a selection of the following types of cookies: dropped bagged rolled molded icebox bar sheet

Module 9B Intermediate

Suggested time: 10-15 hours

Learning Objectives

Notes

9.5B To prepare a variety of pies and pastries.

Demonstrate the difference between flaky and mealy doughs. Students should practise making a selection of pies, pastries, and fillings such as the following:

mealy pie dough
flaky pie dough
crumb crust
short or cookie crust
pie fillings
puff pastry dough
eclair and choux paste
meringues

9.6A To prepare and bake cakes and make icings.

Demonstrate and allow students to practise basic mixing methods for cakes:

creaming method
two-stage method
foaming or sponge method
angel food method
chiffon method

Demonstrate and allow students to practise basic icings such as the following:

fondant
buttercreams
foam-type icings
flat icing
fudge-type icings
royal icing
glazes

Module 9C Advanced

Suggested time: 8

12 hours

Learning Objectives	Notes
9.7C To prepare a variety of yeast products. (TL, COM)	Students should prepare a variety of yeast products such as the following: breads dinner rolls sweet dough products Danish pastry Croissants
9.8C To prepare a variety of puddings and custards.	Students should prepare a variety of puddings and custards such as the following: sugar syrups custard sauce pastry cream baked custard starch thickened pudding baked pudding bavarians chiffons mousses soufflé