Emphasis will be placed on the proper use and care of tools and equipment. Preparations will include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation will also be included. These would include weights, measures, portions and conversions. This class is taught by laboratory and lecture experience.
Proper uniform is required.
This course will build upon the fundamentals of commercial food preparation covered in FS111. Students will be introduced to terminology and techniques related to the identification, selection and preparation of various foods, including eggs, poultry, fish, shellfish, beef, pork, lamb, veal and smoked foods. Laboratory periods will allow students to employ a variety of cooking methods using professional kitchen equipment. Emphasis will be placed on operating in a safe and sanitary manner at all times. Proper uniform is required.