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FOD2090 Creative Cold Foods

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

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

    • 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

Program of Studies 2010. Source document, © Alberta Education.