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> Modules > Module 05: Soups
Module 05: Soups
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Learning
Expectations
In this and all
future modules and lessons, you will be expected to:
- Define, comprehend and use
culinary terms effectively;
- Practice organizational and
preparation (mise en place) techniques as part of commercial
food preparation;
- Demonstrate safe and
sanitary practices in food preparation;
- Demonstrate and apply the
principles and procedures related to controlling the causes of food
spoilage and food-borne illnesses;
- Demonstrate an
understanding and acceptance of the generally accepted standards of
professionalism;
- Adhere to the established
dress code;
- Convert
recipes using standardized measures;
- Identify and
demonstrate the skills used in preparing the basic categories of
soups.
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Hands-on
Practical Learning Outcomes
View a list of products you will be making to
demonstrate what you have learned.
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Reading
Assignment
read Chapter 12
On Cooking:
A Textbook of Culinary Fundamentals
by Sarah R. Labensky
and Alan M. Hause; 3rd Edition
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Evaluation
Sheet
Download (MS Word document) your evaluation sheet. Print
enough copies of the evaluation sheet for this lesson and bring them to
class.
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Video
Demonstrations
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