CHRM 1030 Day 1

CHRM 1030 Day 1

LectureKitchenReadingReviewPowerPoint

Cooking and Professional Cooking

Safety and Sanitation

Basic Knife Skills

  • Name the parts of a knife and describe the function of each.
  • Describe how to care for knives safely and properly.
  • Describe how to sharpen and hone knives.
  • Explain the importance of the cutting surface during cutting tasks.
  • Name the basic knife cuts and describe them.

Eggs and Breakfast

  • Understand the composition of eggs.
  • Identify the market forms of eggs.
  • Prepare eggs by boiling, frying, poaching, and scrambling.
  • Prepare pancakes, waffles, crêpes, and French toast.
  • Use basic cooking techniques to prepare other breakfast dishes, including meats, potatoes, and cereals.
  • Discuss breakfast beverages, coffee and tea.

Objectives

Every Student will:

  • Demonstrate compliance with The Uniform Standard
  • Demonstrate compliance with Safety, Sanitation and Personal Hygiene Standards
  • Demonstrate the required level of preparation
  • Practice the principles of Mise en Place
  • Demonstrate good sustainability practices through waste control, energy and water conservation
  • Demonstrate safe and appropriate knife skills
  • Demonstrate proper equipment selection and use
  • Demonstrate familiarity with daily recipes and scaling as needed
  • Demonstrate proper seasoning with salt
  • Demonstrate tasting and palette development skills
  • Demonstrate appropriate plating of finished dishes, including temperature, plate size and portion size

Following any instructor, demonstration EACH student demonstrates:

  • Proper Hand Washing
  • Proper Kitchen Setup
  • Proper Station Setup
  • Preparing Vegetables for Cutting
    • Washing
    • Peeling
      • Use a peeler
      • Use a paring knife
    • Introduction to Knife Skills
      • Appropriate knife selection
      • Honing a knife
      • Proper knife grip
      • Proper guiding-hand position
      • Proper chopping and mincing
        • Parsley
        • Garlic
      • Proper Slicing
        • Chiffonade
        • Rondelle and Bias
        • Ripple and Gaufrette (Mandoline)
        • Oblique
        • Kitchen “Juliennes”
      • Cooking Eggs in the Shell
      • Cooking Eggs outside the Shell
      • Evaluate the quality of prepared eggs.
      • Identify and prepare a variety of breakfast batter products.
      • Evaluate the quality of prepared breakfast batter products.