The student will identify, select and prepare a variety of vegetables with emphasis on retention of colors and nutrients. Students will learn the basic principles involved in the purchase, preparation, characteristics and use of food stuffs. Proper identification and use of equipment and correct measuring techniques will be taught. This course provides the theory base for production courses taken first semester. Students will learn basic baking principles and procedures including experience in yeast-made products, cakes, pies and icings.
Emphasis is on the products used in baking and their characteristics.
Students will use grills to prepare a variety of eggs, omelets, pancakes and breakfast meats. They will also learn how to set up a brunch line. In this course, students get practical experience in various aspects of salad dressing, salad greens, and vegetable preparation and storage. Standards of quality and seasonal conditions relating to vegetables and fruits are emphasized. Students will learn lunch cookery through the use of grills, fryers, ovens and steamers.