Maricopa Community Colleges  CUL130   19986-19995 
Official Course Description: MCCCD Approval: 04/28/98
CUL130 19986-19995 L+L 2.75 Credit(s) 6.75 Period(s)
Hot Foods I
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. Corequisites: CUL120, CUL150, CUL160, and CUL170.
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MCCCD Official Course Competencies:
 
CUL130   19986-19995 Hot Foods I
1. Prepare stocks in a classical manner and describe their uses in classic and contemporary kitchens. (I)
2. Prepare leading and secondary sauces and explain the appropriate use of each. (II)
3. Identify the various types of soups and demonstrate the techniques for making each type. (III)
4. Identify and appropriately prepare and use liaisons. (IV)
5. Demonstrate the appropriate use of a variety of cooking techniques. (V)
6. Prepare a variety of vegetables, starches and grains, demonstrating basic knife skills. (VI)
7. Identify primal cuts of meat. (VII)
8. Prepare meats, poultry, fish, and shellfish for hotel/restaurant use. (VII)
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MCCCD Official Course Outline:
 
CUL130   19986-19995 Hot Foods I
    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
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