creative cold foods semeseter 1 2012 13

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					FOD2090 Creative Cold Foods                       course outline            Student name:          ___________________
                                           Semester 1             2012-2013
Check out these video clips first:
http://www.youtube.com/watch?v=MSnr39Yzfeo
http://justsalad.com/menu/

http://www.youtube.com/watch?NR=1&feature=endscreen&v=f8FgXw_YfCw

http://www.canadianliving.com/food/cooking_school/how_to_make_layered_sandwiches_2.php

http://www.canadianliving.com/food/cooking_school/pain_perdu_how_the_world_uses_up_a_loaf_of
_day_old_bread_2.php

Prerequisite: FOD1010: Food Basics

Description: Students learn to combine nutrition and creativity in the preparation of salads and
sandwiches.

Resources :
  1. Food For Today ( red book) Chapter 20 Salads
  2. “Professional Cooking ” Chapters “Salads &Salad Dressings ”
                                           “Sandwiches &Hors d’Ouvrés ”
Assignments:
demonstrate knowledge and skills in the planning, preparing and evaluating of creative cold
foods

       4.1 prepare a minimum of five creative cold foods, each of which meets or exceeds accepted food
                  standards, including:
             o 4.1.1 preparing a salad and appropriate dressing from each of the following
                            categories: appetizer, accompaniment, main course and dessert; e.g., Caesar salad, potato salad,
                            fruit salad
             o 4.1.2 preparing a variety of sandwiches and fillings, using various breads and rolls and solid and
                            moist fillings
             o 4.1.3 preparing a platter; e.g., cheese, fruit, meat, canapé


       4.2 demonstrate creativity and flair in the assembly, presentation and garnishing of various salads
                 and sandwiches; e.g., colour, flavour, texture

       4.3 demonstrate the appropriate use of various tools in creating garnishes for use with cold foods


Evaluation:

Preparation and Kitchen work              Written Work and Portfolio of photos                      Final exam
.6                                        .2                                                        .2
               50%                                                30 %                                        20 %
                                          Individual
                                              All assignments and
    Includes team and                         presentation of photos                                   Written on last
      individual work                         and video demonstration                                  day of class for
                                                 for garnish 4 skills                                       this course

1|Page        Creative Cold Foods                         Tomcala/          Monsignor McCoy High School
FOD2090 Creative Cold Foods                course outline         Student name:             ___________________
                                     Semester 1          2012-2013

               Outcomes and food preparation
August 29/31        Classroom and course orientation     Each student                                        Test and
                                                                                                             evaluation
     Date                    This is what I              Description of the food preparation                    Evaluation
prepared/planned/    learned/investigated/reported                skills and product                           Student and
    presented/                                                                                                   Teacher
   photo taken
Wednesday           There are many types of              Each student                                        Marks for:
                                                                                                             Preparation
September 12        sandwiches served by fast food       Hot grilled chicken ( draw and label                only
                    outlets, offered on restaurant       each part)
                    menus or prepared at home. A
                    hot sandwich is usually made with
                    a grilled, baked, baked or deep
                    fried protein.
                    Choices could be fresh such as a
                    cheeseburger or made using
                    leftovers such as hot roasted
                    turkey sandwich.
                    This is served on any variety of
                    toasted, grilled, plain bread
                    products.

                    Condiments vary.
Friday              Many resources review the            TEAM Prepare and present a                          Marks for :
                                                                                                             Recipe
September 14        preparation and presentation of      vegetarian sandwich and a more                      style presentation
                    salads and sandwiches. Canadian      nutritious version of classic egg
                    Living and Martha Stewart on line,   salad sandwich.
                    books and magazines provide
                    helpful information and ideas,
                    demonstrate techniques and skills
                    required to prepare nutritious and
                    creative salads and sandwiches.
                                                                                                             Own choice:
                                                                                                             Use of
                                                         (ingredients available : leaf lettuce, red onion,
                                                         avocado, cucumber, red pepper, cream cheese,
                                                         light margarine, lower fat mayonnaise rye bread,
                                                         multigrain bread or croissants)
                                                         **Crab flavored Pollack available
                    Many classic salads require a        1.Each student prepares a Waldorf                   Marks for :
                    combination of fruit with            salad using one apple for the base. Use             completed
                                                         commercial dressings.                               worksheet and
                    vegetables. Research Waldorf                                                             food preparation
                    Salad and Spinach Salad in classic   2.Taste, compare and discuss salads.                skills
                                                         - flavour variations
                    cookbooks or on- line.
                                                         -dressing ingredients used
                                                         -presentation style
                                                         Write comments here:




2|Page        Creative Cold Foods                 Tomcala/         Monsignor McCoy High School
FOD2090 Creative Cold Foods           course outline     Student name:          ___________________
                                  Semester 1     2012-2013
             Emulsions and Salad Dressings       Team                                           Marks for:
                                                                                                Prepared food
                                                 Prepares small portion of each:                and skills
             Each student reviews the video                                                     developed making
             clips ad online resources first.    -classic French vinaigrette (shallots)         emulsified salad
                                                                                                dressings
                                                 -standard mayonnaise ( canola oil)
                                                 -aioli                                         Completed
                                                                                                worksheets on
                                                                                                emulsions
                                                 Serve on:
                                                 -baby greens (classic vinaigrette)
                                                 -coleslaw commercial (mayo)
                                                 -baked French fries (aioli)
             Nutrition: salads, sandwiches and   TEAM: Kitchen skills:                          Marks for
             salad dressings                        1. Wash and properly store                  completed
             Each student views                         salad greens:                           worksheets
             http://justsalad.com/menu/              a head leaf lettuce                       and print outs
             Complete the Nutrition worksheet        1 head of iceberg
                                                                                                And kitchen
                                                     1 bunch parsley/cilantro                  skills
                                                    2. 3 small baking pans of
                                                        croutons (assorted flavours)            And
                                                                                                teamwork
                                                 Each student:                                  Marks for
             Garnishes: view CD on Creative                                                     completed
             Garnishes                           Using the prepared salad greens and
                                                                                                worksheet on
                 Tools                          croutons and three unique                      garnishes
                 Equipment                      vegetable garnishes using new
                 Choices/appropriateness        culinary skills
                                                                                                MUST submit
                 Techniques                                                                    gelatin and
                 Simple/complex                        prepare an appetizer salad             other salad
                                                        plate salad appropriately              recipes by end
                                                        photo-add to your collection           of class today


             Salad Creativity and Skills         Each student:                                  Marks for:
             showcase                            1.Prepare any gelatin salad ( refrigerate)     Worksheet on
                                                 2. prepare one salad choice of                 salads
                                                    - a protein (not chicken or seafood)
                                                    - a combination salad ( pasta or potato)    Evaluation
                                                    - a fruit salad served in its own bowl
                                                        (such as: melon-pineapple-grapefruit)   sheets on
                                                                                                salads
             Canapés and Sandwiches Finale       Team Project:
                                                 Sandwich and Canapés tray for                  Worksheet on
                                                 St. Louis Staff ( pick time 11:15 am)          sandwiches
                                                       creative                                Due: photo
                                                       skillfully prepared                     journal
                                                       photos                                  Day of test


             Video test and Written test                                                        Test _____



3|Page   Creative Cold Foods               Tomcala/       Monsignor McCoy High School
FOD2090 Creative Cold Foods              course outline       Student name:      ___________________
                                   Semester 1         2012-2013
Worksheet:       Fruit and Vegetable salads

   1. Using any resources attach 1 classic Waldorf salad recipe and attach I variation of Waldorf
      salad.
          a. List 4 main ingredients in a Waldorf salad.
                   i. ..                                                 iii. ..
                  ii. ..                                                 iv. ..
         b. Suggest 4 varieties of apples that would change the flavor of this salad.
                   i. …                                                iii. …
                  ii. ..                                                iv. ..
   2. Outline the history of Waldorf Salad.
         a. .
         b. .
         c. .

http://www.theworldwidegourmet.com/recipes/waldorf-salad-apple-stilton-endive-and-walnuts/

   3. In the above recipe the apples and endive are cut julienne . Define and draw.
   4. In the above recipe a (classic French) simple vinaigrette dressing was prepared using these
      ingredients
           a. .                                                     d. .
           b. .                                                     e. .
           c. .


       http://www.kitchenproject.com/history/SaladDressing/Vinaigrette-History.htm

   5. (see above about oils and vinegars) Provide the formula for the classic ingredients in a classic
      French vinaigrette.

        __________parts oil + ________ parts vinegar = classic French vinaigrette



   6. Additional ingredients include? List here:

   7. Suggest 4 different oils suitable for classic French vinaigrette.

   8. Suggest 4 different vinegars suitable for making a classic French vinaigrette.




4|Page      Creative Cold Foods                 Tomcala/       Monsignor McCoy High School
    FOD2090 Creative Cold Foods              course outline        Student name:        ___________________
                                        Semester 1         2012-2013

        9. Name the vegetable oil:
                                      ? _____________greenish colour, wide variety, distinctive aroma and fruity flavour
   Olive
                                      ? ______________bland, nearly tasteless and odorless, light - coloured
   Peanut
   Safflower or canola or soybean    ?_______________mild, somewhat expensive, distinctive flavour
   Corn
   walnut                            ? ______________distinctive flavour, expensive $$$$

                                      ? ______________light golden colour




        10. Name the type of vinegar:
                                                                                   Wine
            1.   Either white or red ? ______________                              Cider
            2.   Made from apples ?_______________                                 Flavoured ( herbs or spices)

            3.   Other products added to the vinegar? ____________                 White-distilled

            4.   Aged – in wooden barrels? ________________                        Balsamic ( dark or white)

            5.   Neutral flavour? ___________________            Not          note: balsamic vinegar can also be
                                                                              flavor infused.; such as raspberry
                                                                              balsamic
        11. What determines the sourness taste ‘tartness’ of any vinegar? ________________________
        12. The % of acidity of most salad vinegar ? _____ %
        13. Label the equipment :

                 a. http://www.cooksillustrated.com/equipment/overview.asp?docid=19972
                                           Read the above professional review (above) then complete the
                                           sentence . The new _____________________ are made from
                                           ____________________. They are ______________ worth
                                           buying because….___________________________________
                                           ______________________________________________.



                                           http://www.annaandkristina.com/?action=d7_article_viewer_vi
                                           ew_article&Join_ID=240099&template=tp-test-lab-view-
                                           article.htm7
                                           b. list three considerations when buying a salad spinner.
                                                     i.  ..
                                                    ii.  ..
                                                   iii.  ..




    5|Page        Creative Cold Foods               Tomcala/        Monsignor McCoy High School
FOD2090 Creative Cold Foods               course outline       Student name:      ___________________
                                    Semester 1         2012-2013
    14. Review these sites in this order More about Salad dressings and Emulsions
           a. Emulsions are…. http://stellaculinary.com/podcasts/video/what-is-an-emulsion-a-
              cooks-guide watch first 7 minutes only
           b. Classique vinaigrette… http://stellaculinary.com/recipes/sherry-shallot-vinaigrette
           c. Homemade mayonnaise is …
              http://australianfood.about.com/od/stepbystep/ss/Homemade_Mayonnaise.htm
           d. Aioli is …..http://video.about.com/frenchfood/How-to-Make-Aioli.htm

Fill in the blanks:

A uniform (evenly dispersed) mixture of two liquids is called an e________n. When shaken together
(shear) oil and vinegar form a t_________ emulsion because on standing these two liquids will separate
into layers.



Mayonnaise also uses oil and mayonnaise. But the preparation method and additional ingredients help
create a stable emulsion. On standing this emulsion will not _________ into layers.



List the additional ingredients added to oil and vinegar when making mayonnaise.
________________________________________________________________________________.

This means that the egg yolk forms a _____ around each droplet of _____ creating a suspension.


    15. Making mayonnaise is tricky…….. if mayonnaise breaks( separates into liquid layers)
        simply_________________________________________________________ ;this will help
        restore the suspension.
    16. Food Safety : Why are pasteurizes egg yolks recommended for mayonnaise preparation?



    17. List 6 variations (derivatives) of mayonnaise.
                            Name                       Ingredients added… describe or explain




    18. The culinary term for ‘Miracle Whip ‘is cooked salad dressing. How is it different from
        mayonnaise?




6|Page        Creative Cold Foods               Tomcala/       Monsignor McCoy High School
FOD2090 Creative Cold Foods                     course outline        Student name:        ___________________
                                          Semester 1          2012-2013
                           Nutrition: Salads, Sandwiches and dressings

    19. Compare these salad wraps:
           a. http://www.nutritionix.com/m/sDdpY4 Fat ____ g. remove dressing now Fat ____g.
           b. http://www.nutritionix.com/m/np1SyW Fat ____ g. select/add cheese now Fat ____g.



    20. Create then submit a Print out copy of a salad that is lower than 15g. fat per salad
            a. http://www.nutritionix.com/m/Zk499p

    21. Create then submit a print out copy of a salad that is higher than 29g. of protein per salad
            a. http://www.nutritionix.com/m/Zk499p

    22. Tips for choosing the best types of dietary fat.
        Which types of dietary fat are healthy or unhealthy, and how much to include, how do you
        adjust your diet to meet dietary guidelines?

First, focus on reducing foods high in saturated fat, trans fat and cholesterol. Then emphasize food
choices that include plenty of monounsaturated fats (MUFAs) and polyunsaturated fats (PUFAs). But a
word of caution — don't go overboard even on healthy fats. All fats, including the healthy ones, are high
in calories. So consume MUFA-rich and PUFA-rich foods instead of other fatty foods, not in addition to
them.
                      Here are some tips to help you make over the fat in your diet:
      Read food labels and ingredient lists and avoid products with partially hydrogenated vegetable
         oil listed among the first ingredients.
      Sauté with olive oil instead of butter.
      Use olive oil in salad dressings and marinades. Use canola oil when baking.
      ??? Use egg substitutes instead of whole eggs when possible.
      Sprinkle slivered nuts or sunflower seeds on salads instead of bacon bits.
      Snack on a small handful of nuts rather than potato chips or processed crackers. Unsalted
         peanuts, walnuts, almonds and pistachios are good choices.
      Try non-hydrogenated peanut butter or other non-hydrogenated nut-butter spreads. Spread
         them on celery, bananas or whole-grain toast.
      Add slices of avocado, rather than cheese, to your sandwich.
      Prepare fish such as salmon and mackerel instead of meat twice a week. Limit sizes to 4 ounces
         of cooked seafood per serving.
         http://www.mayoclinic.com/health/fat/NU00262/NSECTIONGROUP=2

    23. Complete the following table. http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/trans-eng.php

saturated fats                         Butter, cheeses high % m.f.   Egg ____ only                Coconut oil   Bacon /meats
trans fats – explain the term
partially hydrogenated vegetable oil   Shortening such as ‘Crisco’                   most margarines
polyunsaturated fats/oils        ex.
monounsaturated fats/oils        ex.


7|Page          Creative Cold Foods                     Tomcala/      Monsignor McCoy High School
FOD2090 Creative Cold Foods           course outline      Student name:       ___________________
                                 Semester 1       2012-2013
  24. http://www.creative-cooking-corner.com/fats-and-oils.html (printed below)
     This flow chart will give you a broad gist of types of fatty acids.




                                                       Title________________

                                                       List each food in this picture. (6)




                                                       All these foods are examples of?
                                                       __________types of fat.


  25. Why are Omega -three eggs better choices when preparing salads, hors d’ouvres, sandwiches
      and dressings?
      ____________________________________________________________________________




  26. Selecting wraps and breads and bread products. ( review copy of CFG)Outline the guidelines
      from Canada’s food guide regarding selecting items from the Grain Products Food Group.
           ..
           ..
           ..
  27. Work sheet on salads….. to be edited




8|Page     Creative Cold Foods              Tomcala/       Monsignor McCoy High School
FOD2090 Creative Cold Foods               course outline     Student name:   ___________________
                                    Semester 1          2012-2013
  28. Worksheet on Sandwiches… to be edited




  29.   Worksheet on Canapés http://www.culinaryspecialties.net/Canapes.htm
  30.
  31.
  32.
  33.
  34.   Final Exam … to be edited
  35.   http://www.videojug.com/film/how-to-make-canape-of-filo-wrapped-asparagus
  36.   http://www.videojug.com/film/how-to-make-canapes-of-stuffed-new-potatoes-3
  37.   http://www.videojug.com/film/how-to-make-stuffed-tomato-canapes
  38.   http://www.videojug.com/film/how-to-make-canapes-of-vegetables-crudites




  39. Using the internet as a main resource, create a 3-column chart
      1.                               2.                              3.

        Column 1: name and show picture
        Column 2: List required ingredients
        Column 3: briefly outline cooking/prep method)
        ……….. for each of the following:

           a.   Cobb salad
           b.   Japanese noodle salad
           c.   Tomato aspic ( gelatin salad)
           d.   German Coleslaw
           e.   Antipasto ( Italian appetizer course)
           f.   Monte Cristo Sandwich
           g.   Po’ Boy (Poor Boy) Sandwich
           h.   Reuben
           i.   Muffuletta




9|Page       Creative Cold Foods                 Tomcala/    Monsignor McCoy High School
FOD2090 Creative Cold Foods             course outline      Student name:     ___________________
                                  Semester 1        2012-2013
    40. Outline the steps for preparing a Monte Cristo Sandwich. Prepare one Monte Cristo sandwich
        as a sample then go on to # 40
    41. Prepare stuffed new-potatoes3 canapés above in #35




10 | P a g e   Creative Cold Foods             Tomcala/       Monsignor McCoy High
School
FOD2090 Creative Cold Foods    course outline   Student name:      ___________________
                           Semester 1    2012-2013


label the salad greens:
                                                                  Sketch a head of iceberg
                                                                  lettuce




                                                                Draw a head of butter lettuce




11 | P a g e   Creative Cold Foods   Tomcala/    Monsignor McCoy High
School

				
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