FOD2060 Milk Products & Eggs

Intermediate · 1 credit · HRH - Health, Recreation, and Human Services

Description: Students develop skills in using milk products and eggs by examining how to retain their nutritional value and quality through a variety of preparation and presentation methods.
Prerequisite: FOD1010: Food Basics
Parameters: Access to a personal or commercial food preparation facility.
Supporting courses: FOD1080: Food & Nutrition Basics

Outcomes The student will:

1 identify the importance of a variety of milk products and eggs available
- 1.1 identify and compare various milk products, considering:
  - 1.1.1 nutritional value
  - 1.1.2 range of products; e.g., milk alternatives, soy, rice
  - 1.1.3 dietary concerns
  - 1.1.4 processing
  - 1.1.5 safe storage and handling
- 1.2 identify and compare various cheese products, considering:
  - 1.2.1 range of products/source
  - 1.2.2 regional and cultural significance
  - 1.2.3 contents
  - 1.2.4 nutritional value
  - 1.2.5 dietary concerns
  - 1.2.6 processing
  - 1.2.7 safe storage and handling
2 develop an understanding of a variety of eggs and egg products available
- 2.1 identify and compare various eggs and egg products, considering:
  - 2.1.1 nutritional value
  - 2.1.2 range of products; e.g., pasteurized egg products, egg substitutes
  - 2.1.3 dietary concerns
  - 2.1.4 processing
  - 2.1.5 safe storage and handling
3 describe the role of milk in various cooking applications
- 3.1 relate milk to principles of protein cookery
- 3.2 account for problems that may develop when milk is heated and/or exposed to chemical agents, including:
  - 3.2.1 tannins
  - 3.2.2 acids
  - 3.2.3 salt
4 describe the role of cheese in various cooking applications
- 4.1 relate cheese to principles of protein cookery
- 4.2 address concerns regarding cooking temperature and prolonged cooking
5 describe the role of eggs in various cooking applications
- 5.1 relate eggs to principles of protein cookery
- 5.2 identify the following functions of eggs in cooking:
  - 5.2.1 thickening agent
  - 5.2.2 leavening agent
  - 5.2.3 emulsifying agent
  - 5.2.4 binding and/or coating agent
6 demonstrate the principles of milk and egg cookery in the preparation, presentation and evaluation of milk and eggs products
- 6.1 prepare a minimum of five recipes, including:
  - 6.1.1 one cooked milk dish; e.g., milk sauce, cream soup or pudding
  - 6.1.2 one cooked cheese dish; e.g., macaroni and cheese
  - 6.1.3 one egg dish that demonstrates a function of eggs; e.g., thickening, leavening, emulsifying, coating, glazing or binding
  - 6.1.4 one ethnic or special dietary restricted dish
  - 6.1.5 various milk products and eggs incorporated into a meal
- 6.2 evaluate one prepared dish; e.g., nutrition, cost, preparation time, quality standards
7 identify and demonstrate safe and sanitary practices
- 7.1 maintain a clean, sanitary, safe work area
- 7.2 apply universal precautions related to:
  - 7.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
  - 7.2.2 hand-washing techniques
  - 7.2.3 infectious diseases
  - 7.2.4 blood-borne pathogens
  - 7.2.5 bacteria, viruses, molds
  - 7.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
- 7.3 use all materials, products and implements appropriately
- 7.4 clean, sanitize and store materials, products and implements correctly
- 7.5 dispose of waste materials in an environmentally safe manner
8 demonstrate basic competencies
- 8.1 demonstrate fundamental skills to:
  - 8.1.1 communicate
  - 8.1.2 manage information
  - 8.1.3 use numbers
  - 8.1.4 think and solve problems
- 8.2 demonstrate personal management skills to:
  - 8.2.1 demonstrate positive attitudes and behaviours
  - 8.2.2 be responsible
  - 8.2.3 be adaptable
  - 8.2.4 learn continuously
  - 8.2.5 work safely
- 8.3 demonstrate teamwork skills to:
  - 8.3.1 work with others
  - 8.3.2 participate in projects and tasks
9 identify possible life roles related to the skills and content of this cluster
- 9.1 recognize and then analyze the opportunities and barriers in the immediate environment
- 9.2 identify potential resources to minimize barriers and maximize opportunities