Revised 1/2012

HRI 107 - Principles of Culinary Arts II (3 CR.)

Course Description

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of culinary procedures combined with food science principles, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment in classroom and laboratory sessions. Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.

General Course Purpose

The course is designed to provide the student with the fundamental principles of food preparation, standard culinary procedures, professional foodservice standards, and use and care of foodservice equipment. Course Prerequisites/Co-requisites None

Course Prerequisites/Corequisites

None.

Course Objectives

Upon completion of the course, the student will be able to:

  • Explain how the makeup of a menu depends on the type of meal and on the institution using it.
  • Explain the differences between static and cycle menus.
  • Explain the differences between a la carte and table d’hôte menus.
  • List the various courses that may appear in modern menus.
  • List and explain the importance of nutrients.
  • Critique menus in order to find if there is a proper balance
  • Explain how the cooking qualities of fish are affected by its lack of connective tissue.
  • Determine doneness in cooked fish.
  • List the basic market forms of fish.
  • List the characteristics of fresh fish.
  • Store fish and fish products correctly.
  • List and describe the most important mollusks used in commercial kitchens.
  • Describe the popular varieties of shellfish, including their characteristics, handling, and special cooking procedures.
  • Describe how to open clams and oysters, split lobsters, and peel and devein shrimp.
  • Cook fish and shellfish by various cooking methods.
  • Distinguish the major types of potatoes and the best cooking uses for each.
  • Select potatoes of high quality and describe how to store them properly.
  • Cook potatoes by deep-frying and other various cooking methods.
  • Describe the major types of rice.
  • Prepare rice by boiling and steaming and by the pilaf and risotto methods.
  • Label the major kinds and shapes of commercial pasta and determine their quality.
  • Prepare fresh pasta products.
  • Describe different types of salads.
  • Identify salad greens and other salad ingredients.
  • Identify the major parts of a salad.
  • List the guidelines for arranging salads.
  • Describe an efficient system for producing salads in quantity.
  • Produce green salads, vegetable salads, fruit salads, and gelatin salads.
  • Identify salad dressing ingredients.
  • Produce oil and vinegar dressings.
  • Prepare fresh mayonnaise.
  • Produce various mayonnaise-based dressings.
  • Describe the composition of eggs and the major differences among grades.
  • Prepare omelets and soufflés.
  • Describe major milk, cream and butter products.
  • Heat and cook with milk without curdling or scorching.
  • Classify cheeses by the kind of ripening agent.
  • Identify major types of cheeses.
  • Store and serve cheese properly.
  • Cook with cheese.
  • Explain the importance of attractive food presentation.
  • Describe the major guidelines to follow when arranging food on plates.
  • Identify common terms from classical garniture that are still in general use today.
  • Make simple vegetable garnishes.
  • Explain the basic principles of platter presentation.
  • List and explain typical recipes from Japan, China, Mexico, Italy and other European countries.
  • Explain the importance of weighing baking ingredients.
  • Use a baker's scale.
  • Explain baker's percentages.
  • List the factors that control the development of gluten in baked products.
  • List the changes or steps in the baking process.
  • List the major ingredients of baked goods and their functions and characteristics.
  • Identify various types of yeast products.
  • Explain the methods of yeast dough production, i.e. straight dough method and sponge method.
  • List and explain the steps in yeast dough production.
  • Make rolls into various shapes.
  • Explain the various types of dough used in the making of quick breads.
  • Explain gluten development in quick breads.
  • List and explain the procedure in the biscuit method.
  • List and explain the procedure in the muffin method.
  • Identify basic cake mixing methods, i.e. creaming, two-stage, sponge, angel food and chiffon.
  • Identify basic cookie mixing methods and various types of cookies.
  • Explain the procedure for making pie dough.
  • Identify the various types of fruit fillings used for pies.
  • Identify other fillings, i.e. custard, cream pie, and chiffon.
  • Explain stages of doneness in sugar cooking.
  • Identify basic custards, i.e. vanilla custard sauce, pastry cream, and baked custard.
  • Identify the following types of desserts: bavarians, chiffons, mousses, and soufflés.

Major Topics to Be Included

  • The Menu
  • Breakfast Preparation, Dairy Products, and Coffee and Tea
  • Food Presentation and Garnish
  • Understanding Fish and Shellfish
  • Cooking Fish and Shellfish
  • Potatoes and Other Starches
  • Salads and Salad Dressings
  • Recipes from International Cuisine
  • Bakeshop Production: Basic Principles and Ingredients
  • Quick Breads
  • Yeast Products
  • Assorted Baked and Pastry Products