Official Course Description: MCCCD Approval: 06/26/90
HRM142 19906-19985	LEC	2 Credit(s)	2 Period(s)
Culinary Principles I
Historical background of culinary work. Emphasis on principles and terminology used in contemporary kitchens. Includes food stuffs, tools and equipment, food preparation, food tasting, sauces, international cuisines, herbs and garnishes, cheeses, and menu production. Prerequisites: None.

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MCCCD Official Course Competencies:
HRM142   19906-19985	Culinary Principles I

1.	Trace the historical background of food stuffs. (I)
2.	Describe the use and maintenance of hand tools and kitchen equipment. (II)
3.	Identify and describe basic methods of food preparation. (III)
4.	Define cooking and food service terminology, to include both English and French terms. (IV)
5.	Describe the art of food tasting, to include the senses of taste, sight, and smell. (V)
6.	Identify the basic culinary sauces and describe how each is constructed. (VI)
7.	Identify cuisines from various countries in the world and describe how each is prepared. (VII)
8.	Describe the use of herbs in culinary cooking. (VIII)
9.	Describe the use of garnishes in culinary cooking. (IX)
10.	Describe the use of cheese in culinary cooking. (X)
11.	Identify the elements of and describe how to design a quality menu. (XI)
12.	Identify the hierarchy of workers in a classical kitchen of today and describe the job responsibilities of each. (XII)

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MCCCD Official Course Outline:
HRM142   19906-19985	Culinary Principles I

I. History of Foodstuffs A. Chinese 1. Spoons & utensils 2. Pasta 3. Herbs a. Fruits b. Spices c. Fresh herbs & drying process B. Italian 1. L. Borgia 2. The north 3. The south 4. Sicily C. French 1. Alsace 2. Careme 3. Fernand Point 4. Pelliprat II. Hand Tools and Kitchen Equipment A. Knives 1. Steeling 2. Storage B. Hand Tools C. Cuisinart 1. Blades 2. Disks 3. Cleaning D. Kitchen Machines 1. Hobarts 2. Slicers 3. Blodgett 4. Steam jacket 5. Steamer 6. Steam table 7. Dishmachine E. Volume Measures and Weights F. Utensils 1. Identification 2. Use and care III. Methods of Food Preparation A. Braise B. Bake C. Broil D. Boil E. Steam F. Saute G. Deep Fry H. Stir Fry I. Marinating J. Smoking K. Poaching L. Basting M. Simmering IV. Cooking and Food Service Terminology A. Value and Use of Terminology 1. The 282 terms 2. English 3. French B. Universal Language of the Art C. Appendix of Terms V. Tasting A. Definitions B. Diagram of Process 1. Nose 2. Mouth 3. Tongue 4. Throat C. Visual D. The Olfactory Process E. The Tasting Process 1. Waters a. Definitions b. Blind tasting 2. Ice creams a. Definitions b. Blind tasting 3. Tasting charts 4. Language of the palate a. Frosting b. Japanese Iko c. Tricks VI. Basic Sauces A. Brown Mothers/Brown Fond 1. Espagnole 2. Demi-glace a. Africanne b. Bigarde, Bonnefoy c. Duxelles, Diable, Brum d. Chateaubrian, Chasseur e. Champignon, Fine herbs f. Italian, Lyonnaise g. Madiere, Perigourdine h. Au-porto, Piquante i. Poirade, Robert 3. Glace de Viande B. White Mothers 1. White stock/Glace de viande blonde 2. White veloute/Allemande a. Champianons, Poulette, Printaniere b. Aurore, Andaluse, Bontemps c. Chivry, Honogroise 3. White veloute, poulet/supreme a. Al Bufeka b. Ivoire C. Fish Fond/Americaine: Veloute au Vin Balanc 1. Fines herb 2. Saint malo a. Fines herb, Normande b. Diplomate c. Veron VII. International Cuisines A. French 1. Alsace 2. Lyonaise 3. Bordeaux 4. Burgundian a. Cuisine minguer b. Nouvelle cuisine c. Haute cuisine B. Chinese 1. Beigeng 2. Shainghai 3. Northern 4. Cantonese, southern 5. Mandarin C. Italian 1. North 2. South 3. Nuevo Italian D. American 1. Cajan 2. New American 3. American Heritage 4. Tex-Mex 5. Mexican 6. New Mexican E. South American 1. Brazilian 2. Carib F. Sushi G. East Indians H. Mediterranean I. Slavic J. Greek VIII. Herbs A. History B. Healing C. Tasting 1. Identification 2. Dry 3. Fresh IX. Garnishes A. As Part of the Dish 1. Puck 2. Escollier B. By Definition C. Haute Cuisine D. Le Repetitoure E. Small Implements and How They Work X. Cheese A. Soft 1. Unripened 2. Soft - creamy 3. Cream 4. Ripened B. Semihard 1. Countries a. U.S.A. b. France c. Italy d. Denmark e. Germany 2. Ripened by bacteria 3. Ripened by bacteria & microrganisms C. Hard 1. Ripened with gas bubbles a. France b. England c. U.S.A. d. Normandy 2. Ripened by bacteria, no bubbles a. England b. Holland c. Italy D. Very Hard 1. Ripened by bacteria 2. Italy 3. France E. Cheese, Fruit & Wine Marriages F. History 1. The oldest food 2. New "cheeses" 20th century style XI. The Menu A. Entree "Out" B. The Four Seasons C. Ying and Yang 1. Hot, cold 2. Cream, texture 3. Salt, bland 4. Crunch, smooth 5. Pungent, aromatic 6. Color 7. Sweet, sour 8. Imperial 9. Chinese 10. Surprise, wit XII. Kitchen Brigade A. Executive Chef B. Chef (if small operation) C. Sous Chef D. Station Chef E. Sauce Chef F. Fish Cook G. Vegetable Cook H. Roast Cook I. Pantry Chef J. Patissier K. Tournant

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