Course | Madison College Outline of Instruction

10316106Food Theory

Course Information

Description

This lecture class teaches students basic culinary technique, classifications, equipment identification and all rudimentary aspects of professional cooking. Discussion includes culinary history, food group identification, and raw and cooked food classifications. Topics also cover stock making, knife skills, and equipment operation.

Total Credits

Course Competencies

Identify the characteristics of becoming a chef

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you identify what is an accredited culinary school

you identify continuing education commitment

you identify nutrition requirements

you identify food safety issues with the production of food

you identify the advantage and disadvantages of organic farming

you identify environmental concerns of food production

you identify the issues of vegetarianism

you identify the attributes of service, responsibility, judgement, and looking the part
Explore the career paths for the Professional in Food service

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you identify what is full service restaurant, bistro, white-table cloth, family-style

you identify what is Executive dining, Institutional catering, caterers, and carryout

you identify what is executive chef, sous chef, saucier, back of the house, front of the house

you identify what other options are in the food industry, consultant, salespeople, teachers, food writers, styling and research

you explain the duties of the chef, administrator,manager, managing information, human resources, managing time, marketing,

you identify the historical system of setting the brigade system
Explain safe food, facilities, and worker habits

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you explore safe food in a kitchen area

you identify safe facilities

you identify safe worker habits

you analyze an unsafe kitchen environment

you summarize the leading causes for foodborne illnesses
Explain nutritional requirements for the growth, repair, and maintenance of the human body

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you determine personal food consumption based on the USDA food pyramid

you explain the serving amounts for all three pyramids

you explain the different food groups

you explain ways to enhance the diet without diminishing quality of food
Explain healthy cooking in the modern kitchen

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you explain the use of calories in the body with positive and negative impact

you explain the use of the four carbohydrates as they relate to cooking

you explain the use of essential amino acids as it relates to protein requirements

you explain the use of fats and oils as it relates to mono, poly, and saturated fats

you explain the use of oils as it relates to LDL and HDL cholesterol

you explain fat-soluble and fat soluble vitamins as it relates to nutrition and toxicity

you explain the dietary need for major and trace minerals

you explain the use of water in the body

you explain the seven guidelines for nutritional cooking
Explain the use of knives in the modern kitchen

Assessment Strategies

with the completion of lab identification test and receive a score of 75% accuracy or higher

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you explain the different types of knives and applications for each

you explain how to sharpen and hone a knife using a variety of methods

you follow the six procedures of handling a knife

you explain the metallurgy of blades, high carbon to stainless steel

you explain the different tangs of a knife, full, partial, and rat-tail

you explain the handles, rivets, and bolster and qualities of each
Identify small kitchen equipment

Assessment Strategies

with the completion of lab identification test and receive a score of 75% accuracy or higher

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you follow MATC policy on small wares in kitchen

you identify all measuring equipment used in the MATC lab

you identify different mixing bowls and when applicable

you identify the sanitary way of using storage containers

you differentiate between sieves, strainers, colander, ricer, cheesecloth and chinois and applications for each

you differentiate between pots and pans; stockpots, saucepots, saucepans, rondeau, sauteuse, sautoir, omelet, bain-marie, griddle, fish poacher, steamer, specialty pans, roasting pans, sheet pans, and hotel pans

you identify all hand tools used in the MATC lab
Identify large kitchen equipment

Assessment Strategies

with the completion of lab identification test and receive a score of 75% accuracy or higher

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you follow the six guidelines for working with large equipment

you differentiate between grinding, slicing, and pureeing equipment and applications for each

you identify kettles and steamers and applications for each

you identify stoves, ranges and ovens and applications for each

you identify grills and griddles and applications for each

you identify the walk-in, reach-in, on-site, portable, and display refrigeration and applications for each
Explore meat identification and purchasing in the modern kitchen

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you identify proper storage and handling of meats

you explore inspection and grading of meats, yields and grades

you identify meat primals of beef (8), veal (6), pork (6), and lamb (5)

you explain the fabrication of primals into resale pieces

you explain the cooking applications of resale pieces of meat

you explain the applications for fallow deer, elk, boar, and rabbit

you explore poultry classification

you explore the grading of poultry A, B, C with regards to shape, meat to carcass ratio, hair and down, tears, cuts, broken bones and freedom from pin feathers

you explain the eight signs to look for when buying fresh seafood

you explain the five stages for storing fresh seafood

you explore how to handle frozen seafood safely

you explain market forms of seafood, predominately flat fish, found fish, shellfish, clams, mussels, oysters, and cephalopods

you explain the numbering system 100-400 in accordance with NAMP guide
Explore fruits of the world

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you identify all purchasable general fruits by site identification

you identify all purchasable exotic fruits by site identification

you explore appropriate applications for fruits
Explore vegetables grown in North America

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you identify all purchasable vegetables

you explain appropriate cooking and preparing applications of vegetables
Explore dairy products of the world

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

with the completion of a cheese identification test on the six families of cheese with a score of 75%

Criteria

you explore the characteristics of milk, powdered, evaporated, condensed, half and half and heavy cream

you explore the proper purchasing and storage of dairy products

you use the dairy industry terminology

you explore the characteristics and standards of ice cream in the United States

you explore the characteristics of butter

you explore the characteristics of yogurt, sour cream, ricotta, creme cheese cre'me fraiche and buttermilk

you explore the characteristics of fresh cheese, soft or rind-ripened, semi-soft, hard, grating and blue-veined cheese

you explore grading, size and market forms of cheese

you explore the internal structure of an egg

you explore the grading, size and market forms of eggs
Explain the characteristics and use of nonperishable goods in the kitchen arena

Assessment Strategies

with the completion of the mid-term test and receive a score of 75% accuracy or higher

Criteria

you explain the many varieties of rice and there uses

you explain uses of grains in cooking

you explain the proper storage and purchasing of nonparishables for the kitchen

you explain the characteristics of oils and shortening from liquid to solid at room temperature

you explain ribbons, tubes and shapes with pasta

you explain the characteristics of fresh and dried pasta

you explain the use of a variety of legumes and by-products

you explain the use of dried herbs and spices in the kitchen

you explain the use and varieties of salt and pepper

you explain the applications for dried nuts, seed and fruits

you explain the origins and characteristics of coffee

you explain the origins and characteristics of tea

you explain the importance significance of prepared, canned and frozen foods in industry

you explain the process of prepared, canned and frozen foods in the industry
Explore basic knife skills in the industry

Assessment Strategies

with the completion of the final exam and receive a score of 75% accuracy or higher

Criteria

you explain how to hold a knife correctly

you identify minced foods (eg. julienne; allumette; batonnet; brunoise; small, medium, large dice; paysanne; tourne; lozenge; rondelle; and oblique)

you explore peeling fruits and vegetables

you explore fluting, fanning and waffle cuts
Explore advanced preparation techniques for certain vegetables

Assessment Strategies

with the completion of the final exam and receive a score of 75% accuracy or higher

Criteria

you explore the procedure for peeling an onion, dicing and julienne

you explore the procedure for roasting, peeling, mashing of garlic and shallots

you explore the preparation of concasse and roasting tomatoes

you explore the cutting, roasting, charring, blistering and cleaning of peppers

you explore the cleaning and storage of mushrooms

you explore the proper storage, purchasing, and cleaning of various salad greens

you explore the proper procedures for roasting eggplant, corn, chestnut and potatoes

you explore the two methods of soaking and cooking beans, long-soaked method and quick-soaked methods

you explore the proper procedures for thickening agents; slurries, beurre-manie, roux, liaison and gelatin
Explore basic aromatic flavoring combinations

Assessment Strategies

with the completion of the final exam and receive a score of 75% accuracy or higher

Criteria

you explore the use of salt and pepper as a flavoring agent

you explore how to use spice blends for various cooking applications

you explore the ratio of mirepoix and white and matignon mirepoix

you explore bouquet garni, sachet d' Epices, oignon pique, and oignon brule

you explore marinades (eg. oil and acid, oil and aromatic, acid and aromatic and dry rub marinades)
Explore stock, broths, and court bouillon production

Assessment Strategies

with the completion of the final exam and receive a score of 75% accuracy or higher

Criteria

you explore the ratio of mirepoix to bones to water for stock production

you explore white and brown stocks

you explore remouillage, broth, fumet, and court bouillon

you explore the proper sanitation practices of stock production
Explore soup production

Assessment Strategies

with the completion of the final exam and receive a score of 75% accuracy or higher

Criteria

you demonstrate observation skills

you explore the history of soup production and how it relates to fiscal operations of a kitchen

you explore broth soups (eg. broths, consommes and clear vegetable)

you explore cream and veloute soups

you explore puree soups

you explore traditional and modern bisques

you explore cold and special soups (including international and regional)

you explore the guidelines for serving soup to include garnishment
Explore sauce production

Assessment Strategies

with the completion of the final exam and receive a score of 75% accuracy or higher

Criteria

you explore the history of the five mother sauces

you explore the pairing of sauces and derivatives to certain cuts of meat or vegetables

you explore the production of the mother sauces (eg. brown, veloute, bechamel, tomato, and hollandaise (warm butter sauces) and derivatives for each)

you explore the production and application butter compounds

you explore the production and application of cold emulsion, salsas, compotes, chutneys, infused oils, ragouts and barbecues
Explore dry-heat cooking methods

Assessment Strategies

with the completion of the final exam and receive a score of 75% accuracy or higher

Criteria

you explore the similarities and differences between grilling, broiling, and barbecuing

you use the terminology of dry-heat cooking as it relates to industry

you explore the reactions to meats, vegetables and starches when dry-heat applications are applied to food

you explore the correct work set-up for grilling, broiling and barbecuing

you explore spit-roasting, baking, smoke-roasting, barding and carryover from roasting

you explore the proper procedure to carve roasted meats

you explore the proper set-up for a saute station

you explore how to make pan sauces while sauteing

you explore the procedure to saute various items to include; protein, vegetable and starch

you explore the proper procedures for stir-frying to include the equipment

you explore which dry-heat cooking method is applied to various cuts of meat

you explore the procedure for pan-frying and the similarities to sauteing

you explore the procedure or mise en place for deep-frying to include equipment, fat and oil selection and maintenance of equipment

you explore swimming, basket, and double-basket method of deep-frying and the advantages of each
Explore moist-heat cooking methods

Assessment Strategies

with the completion of the final exam and receive a score of 75% accuracy or higher

Criteria

you explore the terminology used in moist-heat cooking

you explore the reaction to meats, vegetables and starches with moist-heat cooking

you explore the mise en place of moist-heat cooking as it relates in a commercial kitchen

you explore the proper cooking of fresh and dried pastas and storage of both after cooking

you explore the procedure for poaching and shallow poaching

you explore how to cook pilaf and risotto rice applications

you explore the procedure for making large noodles, dumplings and polenta