HOSP 106 - Pantry and Breakfast

1. Demonstrate zesting, and segmenting fruit.
2. Demonstrate the use of a mandolin using various vegetables.
3. Define, prepare, cook, evaluate, and assess breakfast items:
   1. Prepare eggs in the following ways: scrambles, over-easy, Sunnyside up, poached, and baked (custard or strata).
   2. Prepare a French and American style omelet, and an open-faced omelet (frittata).
   3. Prepare breakfast meats to include ham, sausage, and bacon.
   4. Prepare a batter and make pancakes, waffles, and or crepes.
   5. Prepare a custard.
   6. Prepare a breakfast style potato to include one of the following: hash browns, Lyonnaise, O’Brien, home fries, potato pancakes.
   7. Prepare a cereal to include granola, cream of wheat, oatmeal, grits, or parfait.
4. Identify and define the basic types of salads and dressings and their uses in the modern menu.
5. Produce mixed green, composed, entree, protein, starch and fruit salads.
6. Explain and prepare an assortment of both hot and cold varieties of sandwiches including the history and defining characteristics of the sandwich, as well as the most popular modern variations and how to maintain freshness.
7. Discuss and demonstrate cooking techniques that apply sound nutritional principles and current industry trends.
8. Explain the importance of product mix, and check average and their impact on profit contribution.
9. Discuss a variety of sustainable practices that will help to control foodservice costs in kitchens and foodservice operations and show good environmental stewardship.

• Breakfast cookery
• Short order cooking
• Garnishes
• Salads and cold plate preparations
• Sandwich preparation

 
Course Addendum - Syllabus (Click to expand)