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| Basic Cooking Principles |
Career Fields(s):
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Agriculture, Food, & Natural Resources |
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| Guidelines |
A. The student must earn no less than a B for the final grade.
B. The student must be a junior or senior to receive the Articulation Certificate.
C. The student must enroll at the higher education institution within two years of high school graduation.
D. The student must present the certificate at the time of registration to receive credit for the course.
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Students will master the following course goals in Basic Cooking Principles to receive credit.
1. Display proper personal hygiene
2. Practice sanitary food handling procedures
3. Identify measure units
4. Use volume measures
5. Use ounce/lb scales
6. Use batch cooking equipment
7. Use ala carte cooking equipment
8. Identify pre-preparation techniques
9. Perform pre-preparation techniques
10. Use kitchen pre-preparation equipment
11. Sanitize food preparation facilities
12. Use cutting tools/equipment
13. Identify cooking terms
14. Identify heat transfer methods
15. Identify cooking time variables
16. Identify doneness temperatures
17. Perform cooking doneness techniques
18. Calculate roasting times
19. Identify moist heat cooking methods
20. Prepare braised entrée
21. Prepare steamed food item
22. Prepare blanched food item
23. Prepare poached item
24. *Use broiling color chart
25. Identify dry heat cooking methods
26. Prepare roasted entrée
27. Prepare sautéed entrée
28. Prepare broiled entrée
29. Prepare deep fried entrée
30. Prepare pan-fried entrée
31. Prepare grilled entrée (commercial)
32. Clean grill
33. Identify microware cooking techniques
34. Perform breading procedure
35. Identify shortening terminology
36. Identify shortening care techniques
37. Identify shortening uses
38. Filter shortening
39. Identify bases
40. Use bases
41. Identify thickening agents
42. Prepare roux
43. Identify food cost terms
44. Identify portion control techniques
45. Calculate yield test
46. Identify spices/herbs
47. Identify seasoning techniques
48. Sharpen knives
49. Hone knives
50. Display teamwork
51. Exhibit professionalism
Key:
Lab time of 32 hrs. must be completed using commercial equipment to receive credit.
*National Live Stock & Meat Board Official Guide, Beef Steak Color Guide.
(Official Beef Steak Guide issued by the National Live Stock & Meat Board)
The course goals listed on this certificate are valid from Fall 2009 to Spring 2011.
Date Negotiated: November 2009
Next Review Date: November 2011
Regional Articulation Southern MN Tech Prep
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