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Official Course
Description: MCCCD Approval: 05/27/03 |
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CUL130 20036-20046
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L+L |
3 Credit(s) |
6 Period(s) |
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Hot Foods I |
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Studies all facets of hot foods; including vegetable preparation, stocks, sauces, soups and line work for an American-style grill. Emphasis on techniques, taste, speed, organization, communication, teamwork and the development of professional knife skills. Reviews ingredients, production and plating techniques unique to grill kitchens. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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CUL130 20036-20046 |
Hot Foods I |
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1. |
Prepare stocks in a classical manner and describe their uses in classic and contemporary kitchens. (I) |
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2. |
Prepare leading and secondary sauces and explain the appropriate use of each. (II) |
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Identify the various types of soups and demonstrate the techniques for making each type. (III) |
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4. |
Identify and appropriately prepare and use liaisons. (IV) |
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5. |
Demonstrate the appropriate use of a variety of cooking techniques. (V) |
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6. |
Prepare a variety of vegetables, starches and grains, demonstrating basic knife skills. (VI) |
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7. |
Identify primal cuts of meat. (VII) |
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8. |
Prepare meats, poultry, fish, and shellfish for hotel/restaurant use. (VII) |
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Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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CUL130 20036-20046 |
Hot Foods I |
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I. Classical Stocks A. Types 1. Brown 2. White 3. Fish 4. Vegetable/mushroom 5. Glaces 6. Coulis B. Uses of stocks 1. Classic kitchens 2. Contemporary kitchens II. Sauces A. Mother/leading Sauces 1. Brown 2. Veloute 3. Supreme 4. Emulsified 5. Tomato 6. BŽchamel B. Small/compound C. Beurre Blanc and Beurre Rouge D. Reduction sauces III. Soups A. Clear B. Cream C. Hot D. Cold E. Bisque IV. Liaisons A. Roux 1. White 2. Brown B. Starches 1. Potato 2. Rice 3. Corn 4. Arrowroot 5. Flour V. Cooking Techniques A. SautŽ/sweat B. Braise C. Grill D. Broil E. Roast F. Poach/simmer VI. Preparation of Vegetables A. Identification 1. Green 2. Root 3. Grains 4. Farinaceous B. Basic Knife Cuts 1. Brunoise 2. Dice 3. Julienne 4. Jardiniere 5. Turned 6. Chiffonade 7. Bias VII. Butchering A. Beef B. Poultry C. Game D. Lamb E. Fish F. Shellfish |