FOD2090: Creative Cold Foods

Prerequisite: FOD1010: Food Basics

Description: Students learn to combine nutrition and creativity in the preparation of salads and sandwiches.

Parameters: Access to a personal or commercial food preparation facility.

Supporting Course: FOD1080: Food & Nutrition Basics

Outcomes: The student will:

    • 1. describe salad and salad dressing ingredients in terms of type, availability, handling, nutritional value and nutritional concerns
      • 1.1 identify the four parts of a typical salad; e.g., base, body, garnish, dressing
      • 1.2 compare various types of salads
      • 1.3 describe salad ingredients, considering:
        • 1.3.1 availability, quality and cost (season)
        • 1.3.2 varying flavours, textures and colours
        • 1.3.3 imported and exotic produce
        • 1.3.4 optional ingredients; e.g., herbs, fruits, floral blossoms
      • 1.4 describe salad dressings, including:
        • 1.4.1 various oils, vinegars and flavouring agents used in dressings
        • 1.4.2 permanent and temporary emulsions
        • 1.4.3 basic French dressing and derivatives
        • 1.4.4 mayonnaise and derivatives
      • 1.5 compare the nutritional value of various types of:
        • 1.5.1 salads
        • 1.5.2 salad dressings; e.g., light, quantity, palatability
    • 2. describe sandwich ingredients in terms of types
      • 2.1 describe baked products used for sandwiches, considering:
        • 2.1.1 the use of various types of breads, including ethnic breads
        • 2.1.2 maintaining freshness
        • 2.1.3 using leftover and stale bread
      • 2.2 describe the importance of spreads in sandwich preparation
      • 2.3 describe sandwich fillings, including:
        • 2.3.1 freshness
        • 2.3.2 safe food handling
        • 2.3.3 portioning of solid and moist fillings
        • 2.3.4 protein alternatives
        • 2.3.5 vegetables
      • 2.4 describe the variety in types of sandwiches and preparation techniques, considering:
        • 2.4.1 management of time and resources
        • 2.4.2 multicultural influences
      • 2.5 compare the nutritional value of various types of salad dressings, considering:
        • 2.5.1 type of fat used in dressings; e.g., saturated, non-saturated, polyunsaturated
        • 2.5.2 quantity of dressing used in various types of salads; e.g., Caesar, potato, pasta, Greek, garden, tossed
        • 2.5.3 palatability
    • 3. identify the principles of design and their application to the preparation and presentation of foods
      • 3.1 explain how attention to the elements of design may enhance food during preparation and presentation in terms of:
        • 3.1.1 arrangement
        • 3.1.2 colour
        • 3.1.3 proportion
        • 3.1.4 balance
        • 3.1.5 harmony
      • 3.2 identify and discuss tools and techniques used in the plating of cold foods
    • 4. demonstrate knowledge and skills in the planning, preparing and evaluating of creative cold foods
      • 4.1 prepare a minimum of five creative cold foods, each of which meets or exceeds accepted food standards, including:
        • 4.1.1 preparing a salad and appropriate dressing from each of the following categories: appetizer, accompaniment, main course and dessert; e.g., Caesar salad, potato salad, fruit salad
        • 4.1.2 preparing a variety of sandwiches and fillings, using various breads and rolls and solid and moist fillings
        • 4.1.3 preparing a platter; e.g., cheese, fruit, meat, canapĂ©
      • 4.2 demonstrate creativity and flair in the assembly, presentation and garnishing of various salads and sandwiches; e.g., colour, flavour, texture
      • 4.3 demonstrate the appropriate use of various tools in creating garnishes for use with cold foods
    • 5. identify and demonstrate safe and sanitary practices
      • 5.1 maintain a clean, sanitary, safe work area
      • 5.2 apply universal precautions related to:
        • 5.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
        • 5.2.2 hand-washing techniques
        • 5.2.3 infectious diseases
        • 5.2.4 blood-borne pathogens
        • 5.2.5 bacteria, viruses, molds
        • 5.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
      • 5.3 use all materials, products and implements appropriately
      • 5.4 clean, sanitize and store materials, products and implements correctly
      • 5.5 dispose of waste materials in an environmentally safe manner
    • 6. demonstrate basic competencies
      • 6.1 demonstrate fundamental skills to:
        • 6.1.1 communicate
        • 6.1.2 manage information
        • 6.1.3 use numbers
        • 6.1.4 think and solve problems
      • 6.2 demonstrate personal management skills to:
        • 6.2.1 demonstrate positive attitudes and behaviours
        • 6.2.2 be responsible
        • 6.2.3 be adaptable
        • 6.2.4 learn continuously
        • 6.2.5 work safely
      • 6.3 demonstrate teamwork skills to:
        • 6.3.1 work with others
        • 6.3.2 participate in projects and tasks
  • 7. identify possible life roles related to the skills and content of this cluster
    • 7.1 recognize and then analyze the opportunities and barriers in the immediate environment
    • 7.2 identify potential resources to minimize barriers and maximize opportunities
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