Menu Planning & Basic Cooking for Households Part 3

Introduction

Enjoy a fun and exciting experience within the kitchen but also ensure safety. We will look at the foundation of food and how we can take a basic meal into a mouthwatering and appetizing dish, that will get your family and friends talking about it non-stop. Planning menus and developing menus? No worries, you’ll learn how to consider nutrition – it’s about food and its relationship to the maintenance of the body and your health.

What will I learn?

• Explain the preparation and principles of various stocks, sauces and soups.
• Explain selection of meat, poultry, game or offal for the various dishes that may be prepared.
• Explain the most suitable cooking and preparation methods for different meat cuts.
• Explain the various methods of cooking fruit and vegetables
• Explain the different ways of how fruit may be presented
• Explain the different cuts of vegetables and the preparation thereof.
• Identify the different types of pasta.
• Explain the combination of ingredients to cook popular pasta dishes.
• Explain the different types of rice.
• Describe the different methods used to produce bakery products.
• List a range of fillings for bakery products.
• List different cooking methods for hot and cold desserts and puddings.
• Learn how to interpret menus for food production
• Learn to identify the technical terminology used in menu planning.
• Calculate costs and quantities relevant to simple activities in catering operations.
• Describe the elements of cost associated with catering operations.
• Calculate the food cost of dishes and determine the food cost per portion of dishes.