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Course Information
Family & Consumer Sciences
FC00235
Combination and Progressive Cooking Techniques
45.00
In this course, students will build on their knowledge of identification and fabrication by applying various meats to these cooking techniques. In addition, students may prepare starches, vegetables and sauces to accompany their proteins. Braising, stewing or any other combination technique such as pan roasting will be a focus in this course. Students will also examine the growing world of progressive techniques and food chemistry. Techniques such as sous vide and spherification will be practiced in addition to examining the process of chemical reactions when foods are cooked or altered.
Chef Marc Dunham
Francis Tuttle
405-717-4229
Basic Kitchen Skills/Safety and Sanitation
Define braising, stewing, and pan roasting.
Prepare a variety of meats, poultry, and seafood using a variety of combination cooking techniques.
Prepare a variety of starches, vegetables, sauces and garnishes to accompany the proteins.
Judge doneness of each product using a variety of methods.
Demonstrate proper seasoning for each product.
Demonstrate proper plating portions for each dish.
Discuss the difference between an appetizer and entrée portion.
Demonstrate a variety of plate presentations.
Demonstrate the proper use of edible garnishes.
Define and discuss the four basic food molecules
Define and discuss meats, fish, dairy and eggs and their characteristics and chemical properties.
Define and discuss cereal grains and their characteristics and chemical properties.
Define and discuss vegetables and fruits and their characteristics and chemical properties.
Prepare a variety of meats and vegetables utilizing the sous vide technique.
Prepare a variety of gels and colloid suspensions using vegetable and fruit juices.
Prepare a variety of “faux caviar” using the process of spherification.
American Culinary Federation secondary and post-secondary accreditation, rubric style evaluation for daily cooking production, written tests, practical cooking tests.
Hotels, restaurants, casinos, hospitals, country clubs, spas, cruise liners, schools and universities, correctional facilities, food manufacturing, and food distribution.
Calculator, pens, pencils, student resource center with computers and library, knife kit.

Text:
Gisslen, Wayne (2010). Professional Cooking, 7th Edition. John Wiley and Sons, Inc. New York.
Gisslen, Wayne (2009). Professional Baking, 5th Edition. John Wiley and Sons, Inc. New York.
Culinary Institute of America (2008). Garde Manger, 3rd Edition. John Wiley and Sons, Inc. New York.
McGee, Harold (2004). On Food and Cooking, 2nd Edition. Scribner, New York

Software: CulinarE-Companion Recipe Management, Cheftec, Microsoft office, Blackboard

Major A/V support: Laptops, personal computers, demonstration cameras and screens.
No
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Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinarian
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts
Hospitality & Tourism Restaurant Food & Beverage Services Food Services