Maricopa Community Colleges  HRM127   19906-19955 
Official Course Description: MCCCD Approval: 06/26/90
HRM127 19906-19955 LEC 3 Credit(s) 3 Period(s)
Food Production Concepts
Concepts related to preparation of hot foods and bakery items for commercial and fast food kitchens. Emphasis on essential components and techniques. Prerequisites: None.
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MCCCD Official Course Competencies:
 
HRM127   19906-19955 Food Production Concepts
1. Identify food preparation tools and equipment and describe the use of each. (I)
2. Identify basic cooking concepts. (II)
3. Explore the basic components and functions of recipes. (III)
4. Identify the components and describe the techniques of stock and sauce preparation. (IV)
5. Identify the components and describe the techniques of soup preparation. (V)
6. Identify the components and describe the techniques of meat preparation. (VI)
7. Identify the components and describe the techniques of poultry preparation. (VII)
8. Identify the components and describe the techniques of fish and shellfish preparation. (VIII)
9. Identify the components and describe the techniques of vegetable preparation. (IX)
10. Identify general baking concepts. (X)
11. Identify the components and describe the techniques of yeast product baking. (XI)
12. Identify the components and describe the techniques of cake baking and icing preparation. (XII)
13. Identify the components and describe the techniques of cream, custard, pudding, and sauce preparation. (XIII)
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MCCCD Official Course Outline:
 
HRM127   19906-19955 Food Production Concepts
    I. Tools and Equipment
        A. Cooking Equipment
        B. Processing Equipment
        C. Holding and Storage Equipment
        D. Pots, Pans, and Containers
        E. Measuring Devices
        F. Knives
        G. Hand Tools
        H. Small Equipment
      II. Basic Cooking Concepts
          A. Effects of Heat on Foods
          B. Heat Transfer
          C. Cooking Times
          D. Cooking Methods
            1. Moist-heat
            2. Dry-heat
            3. Dry-heat using fat
            4. Microwave
            5. Summary of cooking terms
          E. Seasoning and Flavoring
            1. Definitions
            2. Common ingredients
            3. Using herbs and spices
        III. The Recipe: Its Structure and Use
            A. The Written Recipe
            B. Measurement
            C. Converting Recipes
            D. Food Cost
          IV. Stocks and Sauces
              A. Stocks
                1. Ingredients
                2. Procedures
                3. Recipes
                4. Reductions and glazes
                5. Convenience bases
              B. Sauces
                1. Understanding sauces
                2. Roux
                3. Other thickening agents
                4. Finishing techniques
                5. Sauce families
                6. Production
            V. Soups
                A. Classification of Soups
                B. Service of Soups
                C. Clear Soups
                  1. Consomme
                  2. Vegetable
                  3. Other clear soups
                D. Thick Soups
                  1. Cream
                  2. Puree
                  3. Bisques
                  4. Chowders
              VI. Meats
                  A. Composition and Structure
                  B. Quality Factors
                  C. Basic Cuts
                  D. Temperature Affecting Tenderness
                  E. Cooking Meats
                    1. Roasting and baking
                    2. Broiling, grilling, and pan-broiling
                    3. Sauteing and pan-frying
                    4. Simmering
                    5. Braising
                VII. Poultry
                    A. Composition and Structure
                    B. Quality Factors
                    C. Roasting and Baking
                    D. Broiling and Grilling
                    E. Simmering and Poaching
                    F. Dressings and Stuffings
                  VIII. Fish and shellfish
                      A. Composition and Structure
                      B. Quality Factors
                      C. Special Problems with Cooking Fish
                      D. Cutting Fish
                      E. Baking and Broiling
                      F. Deep-Frying
                      G. Poaching and Simmering
                    IX. Vegetables
                        A. Controlling Quality Changes During Cooking
                          1. Texture changes
                          2. Flavor changes
                          3. Color changes
                          4. Nutrient losses
                          5. General rules
                          6. Standards of quality
                        B. Methods of Cooking
                        C. Starches
                          1. Potatoes
                          2. Rice
                          3. Pasta and Dumplings
                        D. Fresh Vegetables
                        E. Frozen and Dried Vegetables
                      X. Baking Concepts
                          A. Basic Principles
                            1. Formulas and measurement
                            2. Mixing and gluten development
                            3. The baking process
                          B. Ingredients
                            1. Flours, meals and starches
                            2. Fats
                            3. Sugars
                            4. Liquids
                            5. Eggs
                            6. Leavening agents
                            7. Salt, flavorings, and spices
                        XI. Yeast Products
                            A. Understanding Yeast Doughs
                              1. Yeast product types
                              2. Mixing techniques
                              3. Steps in yeast dough production
                              4. Bread faults and causes
                            B. Dough Formulas and Techniques
                              1. Bread and dough formulas
                              2. Make-up techniques
                              3. Rolled-in doughs
                                a. Danish
                                b. Croissants
                              4. Mixing and production methods
                          XII. Cakes and Icings
                              A. Understanding Cake Making
                                1. Basic mixing methods
                                2. Cake formula types
                                3. Scaling and panning
                                4. Baking and cooling
                                5. Common cake faults and their causes
                              B. Cake Formulas
                                1. Creaming method
                                2. Two-stage method
                                3. Foaming method
                              C. Icings: Production and Application
                                1. Producing and handling icings
                                2. Assembling and icing cakes
                                3. Decoration
                            XIII. Creams, Custards, Puddings and Sauces
                                A. Sugar Cooking
                                B. Basic Custards and Creams
                                C. Puddings
                                D. Bavarians, Chiffons, and Mousses
                                E. Souffles
                                F. Frozen Desserts
                                G. Dessert Sauces
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