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Gisslen, Professional Cooking 8E American Culinary Federation

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Gisslen, Professional Cooking 8E American Culinary Federation AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies for Cooking Programs – Degree Programs KNOWLEDGE AREA: Food Preparation PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. COMPETENCIES: Students will be able to: Professional Cooking By Wayne Gisslen 8th Edition Page #’s 1. Demonstrate knife skills, hand tool and equipment pp. 53-57 knives, hand tools, and small equipment; operation, emphasizing proper safety techniques. pp. 139-147 Using the Knife specifically, pp. 139-140 Keeping a Sharp Edge p. 140 Handling the Knife pp. 140-141 Basic Cuts and Shapes pp. 142-147 Cutting Techniques pp. 32-34 Safety specifically, pp. 32-33 Preventing Cuts p. 34 Preventing Injuries from Machines and Equipment 2. Identify the parts/components of a recipe. pp. 68-71 The Written Recipe 3. Describe and use a standardized recipe. p. 71 Key Points to Review pp. 68-71 The Written Recipe Recipes throughout book: Chapters 8-36 4. Outline the procedure for writing a standardized recipe. See also: pp. 68-71 The Written Recipe 5. Write a standardized recipe. See also: pp. 68-71 The Written Recipe 6. Identify and use utensils, pots and pans and demonstrate pp. 50-52 Pot, Pans, and Containers safe practices using stoves, mixers, ovens, etc. specifically, pp. 50-51 Metals and Conductivity pp. 51-52 Pots, Pans, and Their Uses pp. 52-53 Measuring Devices pp. 53-57 Knives, Hand Tools, and Small Equipment p. 38 Food Equipment Can Be Dangerous pp. 39-45 Cooking Equipment specifically, p. 39 Rangetops pp. 40-42 Ovens p. 42 Broilers and Salamanders pp. 42-43 Grills pp. 43-44 Griddle, Rotisseries, Deep Fryers pp. 44-45 Tilting Skillet, Steam-Jacketed Kettles, Steam Cookers pp. 45-46 Processing Equipment (including Mixers, types of, and agitator attachments) AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs pp. 32-34 Safety specifically, p. 32 The Safe workplace, Preventing Cuts p. 33 Preventing Burns, Preventing and Dealing with Fires p. 34 Preventing Injuries from Equipment, Preventing Falls, Preventing Strains and Injuries from Lifting 7. Define and describe the sautéing process. p. 116 Sauté defined pp. 426-429 Sautéing pp. 502-506 Sautéing and Pan Frying (Meats and Game) pp. 556-557 Sautéing, Frying, and Pan Frying (Cooking Poultry and Game Birds) p. 628 Sautéing and Pan Frying (Fish and Shellfish) pp. 628 Sautéing and Pan Frying (Fish and Shellfish) p. 321 Sautéing and Pan Frying (Vegetables) p. 363 Sautéing and Pan-Frying (Potatoes) p. 842 Sautéing and Pan Frying (Sausages and Cured Foods) 8. Prepare a variety of foods using the sauté techniques. p. 429 Recipe/Formula pp. 503-506 Recipes/Formulas (Meats and Game) pp. 559, 564, 565 Recipes/Formulas (Poultry and Game Birds) pp. 629-630 Recipes/Formulas (Fish and Shellfish) pp. 632-633 Recipes/Formulas (Fish and Shellfish) pp. 321-322 Recipes/Formulas (Vegetables) pp. 363-364 Sautéing and Pan-Frying (Potatoes) 9. Evaluate the quality of sautéed items. p. 427 Standards of Quality for Sautéed Items p. 321 Evaluate the Quality of the Cooked Vegetable 10. Define and describe the processes of pan-frying and p. 116 Pan-Fry & Deep-Fry defined deep-frying. pp. 430-431 Pan Frying (Meat, Poultry, and Fish) p. 502 Sautéing and Pan Frying (Meats and Game) p. 557 Deep Frying (Poultry and Game Birds) p. 634 Deep Frying (Fish and Shellfish) p. 360 Deep-Frying (Potatoes) 11. Fry a variety of foods to their proper doneness. p. 431 Pan Frying (Recipe/Formula) pp. 557-558 and pp. 560-563 Recipes/Formulas (Poultry and Game Birds) pp. 634-637 Recipes/Formulas (Fish and Shellfish) pp. 361-362 Recipes/Formulas (Potatoes) 12. Evaluate the quality of fried foods. p. 431 Standards of Quality for Pan-Fried Items p. 433 Standard of Quality for Deep Fried Items 13. Define and describe the roasting and baking processes. p. 115 Roast & Bake defined pp. 414-417 Roasting and Baking (Meat, Poultry, and Fish) p. 486 Roasting, Baking, and Barbecuing (Meats and Game) pp. 538-539 Roasting and Baking (Poultry and AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs Game Birds) 14. Compare and contrast roasting to baking, poleing, smoke- p. 115 Dry Heat Methods (incl. Roast, Bake, roasting and spit-roasting. Barbeque, Grill, Griddle, Pan-Broil 15. Roast meats, poultry, and fish to the correct doneness to pp. 418, 486, 488, 490, 491, 494, 540, 543, 544 develop the best flavor and texture in the finished dish. Recipes/Formulas (Meats and Game, Poultry and Game Birds) 16. Evaluate the quality of roasted items. p. 417 Standards of Quality for Roasted Items (Meat, Poultry, Fish) 17. Define and describe the barbecue process. p. 115, 121 Barbeque defined pp. 420-423 Barbecuing (Meat, Poultry, and Fish) p. 486 Roasting, Baking, and Barbecuing 18. Select and prepare meats and seasonings and barbecue p. 421 Rubs and Mops them to the appropriate doneness. p. 422 Basic Procedure for Barbecuing p. 423 Barbequed Spareribs p. 492 Barbecued Pork Shoulder p. 493 Barbecued Beef Brisket and Spice Rub p. 552 Spicy Barbecue-Style Grilled Chicken p. 553 Grilled Quail Marinated in Soy Barbecue Sauce p. 554 Jamaican Jerk Chicken p. 728 Barbecued Pork or Beef Sandwich 19. Evaluate the quality of barbecued items. p. 421 Standards of Quality for Barbecued Items 20. Define and describe the process of grilling and broiling. p. 115 Grill, Broil defined pp. 424-425 Broiling and Grilling (Meat, Poultry, and Fish) p. 498 Broiling, Grilling, and Pan-Broiling (Meats and Game) pp. 549 Broiling and Grilling (Poultry and Game Birds) p. 622 Broiling and Grilling (Fish and Shellfish) pp. 336-337 Broiling and Grilling (Vegetables) 21. Grill and broil foods to the proper doneness. p. 426 Recipe/Formula (Broiled Strip Loin Steak) p. 499-501 Recipes/Formulas (Meats and Game) pp. 550-555 Recipes/Formulas (Poultry and Game Birds) pp. 623-627 Recipes/Formulas (Fish and Shellfish) pp. 337-338 Recipes/Formulas (Vegetables) 22. Evaluate the quality of grilled and broiled items. p. 425 Standards of Quality for Broiled and Grilled Items pp. 473-475 Doneness p. 337 Procedure for Broiling or Grilling Vegetables p. 273 Standards of Quality in Cooked Vegetables 23. Define and describe the processes of braising and p. 116 Braise defined stewing, noting the similarities and differences. pp. 441-444 Braising (Meat, Poultry, and Fish) p. 436 Simmered Stews p. 507 Stewing (definition) pp. 513-514 Braising (Meats and Game) p. 575 Braising (Poultry and Game Birds) pp. 616-617 Moist Baking or Braising (Fish and Shellfish) AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs pp. 326-327 Braising (Vegetables) 24. Braise and stew foods to the proper doneness. p. 445 Recipe/Formula (Braised Short Ribs) pp. 514-521 Recipes/Formulas (Meats and Game) pp. 575-580 Recipes/Formulas (Poultry and Game Birds) pp. 617-621 Recipes/Formulas (Fish and Shellfish) pp. 327-329 Recipes/Formulas (Vegetables) 25. Evaluate the quality of braised and stewed items. p. 443 Standards of Quality for Braised Items p. 327 Characteristics of Vegetable Braising Procedures 26. Define and describe the process of shallow-poaching. pp. 437-438 Shallow Poaching p. 638 Shallow Poaching (Fish and Shellfish) 27. Prepare shallow-poached foods properly and produce a p. 438-439 Recipe/Formula (Sole Vin Blanc) sauce that incorporates the cooking liquid. pp. 639-642 Recipes/Formulas (Fish and Shellfish) 28. Evaluate the quality of shallow-poached items. p. 437 Standards of Quality for Shallow Poached Items p. 437 Basic Procedure for Shallow Poaching 29. Define poaching and simmering and correctly identify the p. 116 Poach, Simmer, and Boil defined (including temperature range at which each occurs. temperature ranges) pp. 434-435 Simmering and Submersion Poaching p. 507 Simmering, Submersion Poaching, Steaming, and Sous Vide(Meats and Game) p. 566 Simmering, Submersion Poaching, Steaming, and Sous Vide (Poultry and Games Birds) p. 638 Poaching and Simmering (Fish and Shellfish) p. 769 Poaching (Eggs) 30. Poach and simmer foods to the proper doneness. p. 436 Recipe/Formula (Simmered Fresh Beef Brisket) pp. 507-513 Recipes/Formulas (Meats and Game) pp. 567-574 Recipes/Formulas (Poultry and Game Birds) pp. 639-642 Recipes/Formulas (Fish and Shellfish) p. 769 Recipe/Formula (Eggs Benedict) 31. Evaluate the quality of poached and simmered foods. p. 435 Standards of Quality for Simmered and Poached Items 32. Define and describe the boiling and steaming process. p. 116 Boil and Steam defined p. 434 Boiling, definition p. 440 Steaming (Meat, Poultry, Fish) p. 507 Steaming (Meats and Game) p. 566 Steaming (Poultry and Game Birds) pp. 643-644 Steaming (Fish and Shellfish) pp. 306-307 Boiling and Steaming 33. Prepare boiled and steamed foods to the proper p. 441 Recipe/Formula (Pearl Balls) doneness. pp. 644-650 Recipes/Formulas (Fish and Shellfish) pp. 309-320 Recipes/Formulas (Vegetables) 34. Evaluate the quality of boiled and steamed items. p. 440 Standards of Quality for Steamed Items p. 273 Standards of Quality in Cooked Vegetables p. 306 Procedure for Boiling Vegetables p. 307 Procedure for Steaming Vegetables 35. Utilize standard weights and measures to demonstrate pp. 52-53 Measuring Devices AMERICAN CULINARY FEDERATION EDUCATION FOUNDATION Required Knowledge & Skill Competencies For Cooking Programs – Degree Programs proper scaling and measurement techniques. pp. 72-75 Measurement, including weight, volume, and count pp. 75-81 Converting Recipes 36. Identify and use herbs, spices, oils and vinegar, pp.
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