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CULN1210 – Fundamentals of Food Fabrication and Production pdf

Credits: 6 (0/6/0)
Description: This course introduces the student to hot food preparation in a production kitchen environment. The course provides students with hands-on application and continued practice of quantity cooking skills required to prepare a variety of stocks, soups, meats, poultry, seafood, starches, vegetables and sauces. This course also covers hands-on fabrication of raw and cooked meat, poultry, seafood and fish.
Prerequisites: None
Corequisites: None
  1. Demonstrate professionalism, teamwork and customer service.
  2. Demonstrate proper sanitation and safety standards.
  3. Demonstrate proper use, cleaning and storage of tools and food preparation equipment.
  4. Demonstrate and manage proper food handling, rotation and storage.
  5. Calculate recipe yields and conversions.
  6. Perform proper measuring and weighing techniques, and follow proper recipe procedures and cooking methods.
  7. Demonstrate the steps in preparing the various classifications of stocks.
  8. Demonstrate the steps in preparing classic and modern hot sauces.
  9. Demonstrate the steps in preparing a variety of thick and thin soups.
  10. Assess convenience bases and determine their application in soups, stocks and sauces.
  11. Demonstrate the steps in preparing various thickening agents for soups and sauces.
  12. Fabricate and demonstrate the steps in preparing a variety of meats, poultry, fish and seafood items.
  13. Demonstrate a variety of methods to prepare potatoes, grains and pasta.
  14. Demonstrate a variety of methods to prepare cooked vegetables.
  15. Demonstrate proper station setup and evaluate serving equipment temperature ranges, cleanliness and operation.
  16. Adhere to production requirements and portion control standards.
  17. Demonstrate preparing and assembling food orders in a timely manner.
  18. Evaluate quantity, quality and appearance of cooked food products.
MnTC goal areas: None

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