Course: Soups & Sauces [1 cr] - AB Ed copy 1

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Topic outline

Course Information

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Safety and Sanitation in Cooking, Baking, and Storing Food
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  Personal Cleanliness in Food Safety Page
  
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  Personal Hygiene when Cooking Page
  
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  Factors to Ensure Food Safety Page
  
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  Food Borne Illness Page
  
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  Factors Relating to Safe Use of Tools /Equipment and Products Page
  
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  Injury Treatment Page
  
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  Recommendations on Sanitation When Cooking Page
  
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  Environmental Protections Page
  
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  PPE Personal Protective Equipment Page
  
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Proper Measurement of Ingredients
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  Measurement of Dry Ingredients Page
  
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  Measurement of Liquid Ingredients Page
  
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  Measurement of Small Dry and Liquid Ingredients Page
  
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Tools
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  Tools Page
  
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Canada Food Guide
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  Canada Food Guide Page
  
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The Role of Sauces in Cuisine
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  The Role of Sauces in Cuisine Page
  
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  Thickening Agents Page
  
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  Flavouring Agents Page
  
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  Nutritional Value Page
  
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The Role of Soups in Cuisine
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  The Role of Soups in Cuisine Page
  
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  The Nutritional Value of Soups Page
  
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  Thickening and Flavouring Agents in the Production of Soup Page
  
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  Presenting Soups Page
  
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Assessments
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  Open-Book, Online Quiz 1 Soup and Sauces Page
  
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  Open-Book, Online Quiz 1
  
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  READ ME FIRST Lab Requirements Page
  
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  VERY IMPORTANT Student Instructions for Submitting Foods Labs Page
  
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  Lab 1: Preparation and Comparison of Sauces Information Page
  
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- Assignment
  
  Lab 1: Presentation and Comparison of Sauces Assignment
  
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  Lab 2: Preparation and Comparison of Soups Information Page
  
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- Assignment
  
  Lab 2: Presentation and Comparison of Soups Assignment
  
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  Lab 3: Specialty Soup Information Page
  
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- Assignment
  
  Lab 3: Specialty Soup Assignment
  
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Student Resources
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  Recipe Booklet Page
  
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