LWT 247 - Introduction to Foods and Culinary Methods

Credits: 3
Instructional Contact Hours: 3

1. Demonstrate proper handling of ingredients and food in line with food safety guidelines.

            A. Organize your kitchen and refrigerator to ensure food safety.

            B. Identify common foodborne illnesses.

            C. Differentiate between cross contamination and contact.

2. Explain the role of various ingredients in recipe preparation.

3. Describe available substitutions for animal ingredients.

A. List and describe ingredients that can be used as substitutes for eggs, dairy, and meat in recipes.

B. Demonstrate the ability to recognize animal ingredients.

C. List methods to replace dairy in vegan recipes.

4. Outline the grading standards for commonly graded foods.

5. Interpret recipes and organize the necessary ingredients.

            A. Define and apply concepts such as mise en place during food preparation.

6. Select and correctly use tools and equipment for recipe preparation.

            A. List and describe helpful and environmentally friendly, inexpensive kitchen tools and food prepping supplies.

7. Explain and apply heat transfer principles in cooking.

8. Describe and demonstrate fundamental cooking principles and techniques.

A. Use appropriate terminology related to food preparation.

B. Prepare and plan plant-based meals and snacks.

C. Prepare health enhancing bowls and smoothies.

9.  Perform cost control tasks associated with recipe development and preparation.

         A. Expand and contract recipes to ensure an appropriate number of servings are prepared.        

B. Establish costs per serving and recipe ingredients.

C. Evaluate the financial implications of a plant-based diet vs. a traditional Western diet.