Doc. #68

SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY

SAULT STE. MARIE, ONTARIO

COURSE OUTLINE

FOOD THEORY ICourse Title:

FDS130Code No.:

HOTEL & RESTAURANT MANAGEMENTI

_Jrogram:

ONESemester:

SEPTEMBER, 1995Date:

Previous OutlineDated: SEPTEMBER, 1994

GLEN DAHLAuthor:

xNew: Revision:

APPROVED:

Dean, Business & Hospitality Date

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FOOD THEORY I FDS130

Course CodeCourse Name

REQUIRED TEXT: Professional Cookinq, Wayne Gisslen

PURPOSE:

Identify standard practices and techniques related to measuring,cutting, cooking, portioning, handling, preparing, holding, andmaintaining the quality of various products. Identify and describestandard practices and techniques related to the preparation ofstocks, soups, sauces, eggs and egg dishes, farinaceous dishes,vegetables, poultry, fish/shellfish, meats, salads, and sandwiches.

STUDENT EVALUATION:

There will be chapters assigned for each class that will be reinforcedby discussion and demonstrations. The student's final grade willconsist of the following components:

Module #1 Test 30%Module #2 Test 30%Module #3 Test 30%Attendance 10%

100%

PASS GRADE: 60%

NOTE: Tests must be written on the dates given - NO RE-WRITES!

GRADING:

A+ 90 - 100%A 80 - 89%B 70 - 79%C 60 - 69%R Repeat - under 59%

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SMALL QUANTITY FOOD DEMONSTRATIONS

INTRODUCTION TO THE KITCHEN

Review and examine the different types of cooking toolsand equipment: stock pots, sauce pans, brazier, sautepan, roasting pan, hotel pan, double boiler, sheet pan,portion scale, ladles, skimmers, chinos, china cap, wireships, sieve, colander, zester, pastry bags and tubes

Different methods and uses are demonstrated for theabove equipment

KNIVES, BAND TOOLS, AND SMALL EQUIPMENT

Examine the French or Chef's knive, utility knife,paring knife, boning knife, slicer, serrated slicer,butcher knife, sharpening stone, steel

Demonstrate the proper sharpening methods for the aboveknives

Demonstrate the different cutting techniques and thebasic cutting shapes and sizes. Brunoise, small dice,medium and large dice, juliene, batonnet

STOCKS AND PREPARATIONS

Demonstration of the preparations of: mirepoix, whitemirepoix, sachet, bouquet garni, blanching bones,browning bones

Demonstration of brown stock, white stock, chicken andfish

STOCKS AND GLAZES

Demonstration of the set-up for cooling stocks in a coldwater bath

Procedure for preparing glazes

Demonstrate beef glaze, chicken and fish glaze

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SAUCES AND THICKENING AGENTS

Demonstration of roux - basic preparation for making awhite, blond, or brown roux

Other thickeners examined are beurre manie, cornstarch,white wash, egg yolk and cream liaison

Demonstrate: Bechamel, Veloute, Espagnole, Tomato Sauce

LEADING AND SMALL SAUCES

This demonstrationwill show the main uses of theleading sauces:

Espagnole -- Demiglaze -- Sauce RobertChicken Veloute -- Supreme SauceBechamel -- Mornay SauceTomato -- Creole Sauce

BUTTER SAUCES

This demonstration will involve the clarification ofbutter, method of preparing Hollandaise -- MousselinesSauce and Bearnaise

Compound butters such as Maitre d'Hotel Butter, EscargotButter, and Anchovy will be prepared

CLEAR SOUPS AND GARNISHES

Demonstration of French Onion, Chicken Noodle, BeefConsomme, and Tomato Bouillon and their appropriategarnishes. This class shows the very important clari-fication process of consomme.

THICK SOUPS AND GARNISHES

Demonstrationof Cream of Mushroom soup which isthickenedwith a roux and liaison. Puree of Split Peasoup that is naturally thickened. Clam Chowder andLobster Bisque will also be prepared and properlygarnished.

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SPECIALTY AND NATIONAL SOUPS

This will consist of a demonstration of Vichyssoise,Borscht, Minestrone, and Gazpacho soups. This is acombination of hot and cold soups that will beappropriately garnished.

EGG COOKERY

The most important rule of egg cookery is a very simpleone: avoid high temperatures and long cooking times.In this section, we take a look at proper cooking andserving methods for:

a) Simmering in the shellb) Procedure for poaching eggsc) Fried eggs with its different variationsd) Scrambled eggs

All items will be plated and properly garnished

BREAKFAST PREPARATIONS (EGG COOKERY)

Demonstration of the following items:

a) Poached Eggs Benedictb) Shirred Eggs and Variationsc) Omelets - French, Plain, Souffle

All items will be plated and served with suitable saucesand garnishes

SALAD DRESSINGS

Most of the basic salad dressings can be divided intothree categories.

a) Oil and Vinegar - most unthickened dressingsb) Mayonnaise-basedc) Cooked dressings

Demonstration of the following dressings:

a) Mayonnaiseb) Vinaigrettec) Tomato Frenchd) Cooked Salad Dressinge) Thousand Island

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SALAD PREPARATIONS

There are four basic parts of a salad: Base, Body,Garnish and Dressing. Salads mayor may not have allfour parts. A demonstrationshowing preparationandarrangement of the following salads:

a) Tossed Salad Greensb) Chef's Salad Platec) Fruit Salad Plated) Potato Salad

GELATIN SALADS

This demonstration highlights the guidelines for makinggelatin salads. Both fruit and vegetable salad will beshown.

a) Ginger Ale Saladb) Fresh Vegetable Moldc) Niagara Peach Mold

COLD SANDWICHES

This section by demonstration illustrates differentspreads, meats and poultry, cheese, fish and shellfishExample of demo:

a) Club House Sandwichb) Tuna Salad Sandwichc) Cheese and Egg Sandwichd) Chicken Salad Sandwich

The above items are all presented with a variety ofgarnishes

HOT SANDWICHES

Demonstrate preparation and suitable garnishes for thefollowing sandwiches:

a) Hot Roast Turkey Sandwichb) Reuben Sandwichc) Monte Cristo Sandwichd) Hot Roast Beef Sandwich

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HOT SANDWICHES (cont' d)

Demonstration showing preparation and suitable garnishesfor the following:

a) Toasted Western Sandwichb) Beef Burgerc) Grilled Cheesed) Grilled Swiss and Bacon

FRESH VEGETABLE PREPARATION

Demonstration of the proper washing, soaking, peeling,and cutting of fresh vegetables. preparation andcooking methods of the folowing:

a) Artichokesb) Cauliflowerc) Broccolid) Asparaguse) Carrotsf) Kohlrabig) Tomatoes

POTATO COOKERY AND PREPARATIONS

Demonstration of the proper washing, soaking, peeling,and cutting of fresh vegetables. Preparation andcookingmethods of the following:

a) Garlicb) Cabbage - Red and Greenc) Celeryd) Onions, Leeks, Shallotse) Mushroomsf) Spinachg) Watercrest

POTATO COOKERY AND PREPARATIONS

Demonstration of the proper washing, peeling and storageof fresh potatoes:

a) Tourneing Potatoesb) parisienne Potatoesc) Sauteed Potatoesd) Baked and Stuffed Potatoese) Anna Potatoesf) Lyonnaise Potatoes

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POTATO COOKERY

Demonstration of the preparations and cooking methodsfor the following:

a) Potato Pureeb) Mashed Potatoesc) Duchesse Potatoesd) Croquette Potatoese) Dauphinoise Potatoes

POTATO COOKERY

Demonstration of the preparation and cooking method forthe following:

a) Scalloped Potatoesb) Potatoes au Gratinc) Potato Pancakesd) French Friese) Gaufrette Potatoes

RICE COOKERY

Demonstrationof the cookingmethods for the following:

a) SteamedRiceb) Boiled Ricec) wild Riced) Rice Pilafe) Fried Rice

PASTA AND DUMPLINGS

Demonstration of the making of fresh egg pasta used in:

a) Fettuccineb) Lasagnac) Linguine

Preparation of spaghetti sauce served with penne andspaghetti

Preparation and serving of spaghetti

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ENTREE PREPARATIONS

The following items will be prepared and presented tothe student:

a) Braised Swiss Steakb) Beef Stroganoffc) Swedish Meatballs

The above items will be plate presented and students areable to taste the end product

FISH COOKERY

The following items will be prepared and presented tothe students:

a) Coquilles Ste. Jacquesb) Broiled Fish Filletsc) Battered Cod Fillets - Deep Friedd) Shrimp Saute

The above items will be plated and presented. Studentsare able to taste the end product.

PORK COOKERY

The following items will be prepared and presented tothe students:

a) Roast Loin of Porkb) Sweet and Sour Porkc) Pork Chop MacIntosh

The above items will be plated and presented andstudentswill be able to taste the end product

POULTRY COOKERY

The following items will be prepared and presented:

a) Chicken Breast Cordon Bleub) Stuffed Chicken Legsc) Stuffed Cornish Game Hend) Roast Duck

The above items will be plated and presented andstudentswill be able to taste the end product

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SHOW PIECES

This is a demonstration which will show differentmethods of preparing show pieces suitable for buffets,Sunday Brunch, etc. Displays covered.

a) Ham in Aspicb) Turkey Chaud Froidc) Glazed Salmon