Practice of Chinese Food II Hotel Restaurant and Culinary Science

Transcription

1 Practice of Chinese Food II Hotel Restaurant and Culinary Science Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education: ~ Occupational Competency Development Training Course of the Ministry of Labor: Cooking ( ~ )

2 [Practice of Chinese Food II] Person who has prepared this lecture plan: Heon-su Hah Modification History. As a major-selective subject for hotel cooking, this course, Practice of Chinese Food II, is a 3 credit-approved one that consists of 1 hour of lecture and 4 hours of practice. Date of Approval Comments ~ Serial No : Major unit assessment approved by Minister of Education, Science and Technology ~ Serial No : Learning process assessment approved by Minister of Education, Science and Technology Unit Description As a subject of this class, students will understand China, the heaven of food in the East, and learn theories of its food culture and basics of practice, further improving their abilities by acquiring cooking skills in a more scientific and systematic way. Application of the Unit By acquiring basic cooking skills, students will become higher-level professional cooks, and through field-centered education, they will turn into professional cooks well-acquainted with theories and practice so that they may adapt themselves to the restaurant industry more efficiently. Licensing/Regulatory Information Include information and contents in written tests for Chinese craftsman cooks, Chinese food industrial engineers as well as five-star hotel Chinese dishes. Pre-Requisites This unit must be assessed after the following prerequisite unit: No Pre-Requisites Employability Skills Information This unit contains employability skills.

3 Elements and Performance Criteria Pre-Content Elements and Performance Criteria Elements indicate core results of a competancy unit. Performance criteria indicates performance achievments needed to prove students have achieved a related element. In this text, thick and itallic-written detailed information is described in Required Skills and Knowledge and Range. Achievement assessments should be based on Evidence Guidelines. Selecion of Food Confirm the list of food preparation and Food Production Requirements Ingredients stated in the Standard Recipe. Calculate the amount of each food ingredient as much as needed. Find out food ingredients in stock by recipe, quality, freshness and stock circulation and select right food ingredients. Selection, Preparation and Use of Cooking Equipment Select exact equipmento by form and size Assembly equipment safely in advance of use and confirm their cleaness. Use equipment safely and hygienically as directed by the manufacturer s manual. Washing, Cleaning and Preparing of Prepar food ingredients fit for each purpose. Seperate food ingredients for hygienical use. Wash them for safe use. Food Ingredients Cooking of Dishes Comply with a recipe proper for each dish according to the standard recipe. Complete the process of cooking safely and logically. Find out and correct problems found during the process of cooking. Present a dish in accordance with a proper recipe. This section describes skills and knowledge required by this unit. Required Skills Creativity and Planning Ability to Minimize a Waste of Time and Money Literacy good enough to understand menus, recipes and work directions Numeracy for the below Numeracy to calculate quantity for portions Numeracy to measure food ingredients by scale Numeracy to judge cooking time and temperature Planning Ability and Organizing Ability needed for a logic and sophistcated operation Problem-solving Ability to cope with problems likely to occur during the process of cooking

4 Self-management Ability Self-management ability to carry out works safely in the kitchen Self-management ability for individual hygiene and hygiene management at work Self-management ability to put up with work pressure and kitchen environment stress Technical Ability needed to preapre food ingredients and cooking facilities and tools Required Knowledge Knowledge on the effect of various recipes on dishes as well as teh characteristics of various different food types and the application of different food ingredients for each dish as below How to handle carving knives, which is the basics of Chinese food Getting well-acquainted with sections by carving sweet pumpkins Getting well-acquinted with 3D flower carvings by using carrots Understanding of the characterisics of food ingredients used for Chinese food and receipes Understanding of various kinds of frying doughs and frying temperatures Special recipes based on the flame of Chinese-style ovens How to handle noodle-making machine Understanding of noodle-used decorations Understanding of vegetable-used decorations Understanding of meat-used decorations Signficance of food preparation during the process of cooking and presenting a dish and roles The below shows cooking terms and principles and detailed cooking skills Baking Understanding of differernt types of baking by food ingredient and dish Blanching - Understanding of differernt types of blanching by food ingredient and dish Heating - Understanding of differernt types of heating by food ingredient and dish Boiling - Understanding of differernt types of boiling by food ingredient and dish Deep-frying - Understanding of differernt types of deep-frying by food ingredient and dish Sauteing - Understanding of differernt types of sauteing by food ingredient and dish Oil and Water Mix Steaming Understanding of oil and water-used steamed dishes Steamig - Understanding of differernt types of steaming by food ingredient and dish Stewing - Understanding of differernt types of stewing by food ingredient and dish Understanding of other technical parts and cooking skills

5 Inventory date codes and spin labels Equipment fit for each recipe Core characteristics and functions They should understand the purpose and characteristics of each equipment and be able to carry out operations fit for them. Safety operation tasks They should understand the characteristics and purpose of each equipment and tool and be well-acquainted with their safe uses. Evidence Guidelines Evidence Guidelines should suggest assessment-related advice and be referred in accordance to Assessment Guidelines for Training Package for required skills and knowledge, range and a training package. Overview of Assessment The assessment should be carried out for the following abilities. An ability to comply with standard recipes of dishes requiring all the food ingredients below An ability to complete a recipe fit for dish Critical aspects for An ability to apply various recipes including main points when assessment and preparing a dish evidence required to An ability to cook a dish for many customers in a commercially-limited demonstrate time competency in this Integrated knowledge about the below unit -Main food types, cooking terms and equipment related to necessary recipes -Characteristics, functions and safe use of equipment used to prepare food Context of and specific resources for assessment -An ability to deal with and store various types of foods safely The assessment should be carried out to confirm if they use the following. All the equipment, devices and work documents defined by Assessment Guidelines should be used for commercial kitchens. All the recipes defined here should be included as well. For example: -Actual industrial work sites -Mock industrial environments such as training kitchens to cope with future customers List of food preparation and standard recipes

6 Various kinds of market food ingredients The ratio of kitchen human resources in comparison with customers in an actual industrial site When students practical skills and knowledge are evaluated, various assessment methods should be applied. Proper examples for this unit will be as below. Needed to oberve individual students cooking in person Needed to evaluate gustatory and visual appeals of dishes individuals have prepared Method of assessment Needed to use a project that can be used to assess individuals capabilities to cook various dishes fit for various events Individuals should practice their visual and gustatory discrimination power good enough to find out the characteristics of food ingredients and products. Their knowledge about cooking terms, food quality indicating devices and recipes should be assessed through written or oral tests. Guidance information for assessment Needed to use a third person s report on individuals field practice achievement evidence portfolio Assessors should design integrated-type assessment activities to overally evaluate students understanding and knowledge about this unit in association with other units, such as industrial part, practical site and performance roles. They should cook vegetable, fruit, egg and starch-used dishes. They should use cooking skills effectively. Test Range and Guidelines It is about devices and their performances. It may have effect on occupational environment and performance, and it may include prerequisites for education and assessment (Requiring accessibility to devices and demands from local communities and employment agencies). Deadline Schedule Food production Partial Control requirements may Quantity to Produce include: Special Customers Requests Special Diets Blenders Equipment may include: Cooking containers electricity and gas Bowls

7 Dishes may include: Carving Knives Food processors How to arrange Chinese tableware freely Electric deep-fryers grills and cookie-frying pans Microwave ovens Chinese-style ovens Various kinds of cooking tools and equipment Kinds of rice Kinds of desserts Cold vegetable salads Decoration cold vegetable salads Fish dish-used decoration Poultry dishes Meat dishes-used decoration Noodle dishes Seafood dishes Basic meat broth and sauces Related Studies Practice of Chinese Food II, Practice of Chinese Food I, Practice of Chinese Food, Practice of Hotel Chinese Food Possible Job Fields Large-sized Chinese restaurants, Chinese food academy instructors and Vegetable-carving instructors Elements and Performance Criteria: Assessment and Its Criteria Mid-term Test (30) Chun-gweon (Spring roll) Make chun-gweon by using food ingredients provided. Cut the filling ingredients 6cm in size. Fry chun-gweon till it becomes golden brown, not popping. Time spent: 20 minutes 10 points for sincerity: Class involvement, class preparation and presentation 10 points for completeness: Effort, enthusiasm and cooperation 10 points for mastery: Performance based on indices 1. Students should be able to make chun-gweon by properly using food ingredients provided.

8 Final Test (40) Make mayonnaise banana by using food ingredients provided. 2. They should be able to cut vegetables in size fit for requirements given. 3. They should be able to arrange the surroundings hygienically. 4. They should be able to control the flame to fry vegetables. 5. They should be able to make this fried dish crispy by keeping the right frying temperature.. 6. They should be able to keep the fried chun-gweon unbroken when cutting it. 7. They should be able to make this dish not popped. 8. They should be able to harmonize the sweet, salty and sour tastes of chun-gweon sauces. Make 8 pieces of banana cm diameter. Pay attention to the frying temperature for banana not to pop. Make the sauce thick enough not to flow. Comply with the order of cooking this dish. Time spent: 25 minutes 10 points for sincerity: Class involvement and class preparation 10 points for completeness: Effort, enthusiasm and cooperation 10 points for creativity: Differentiated directivity, novel topic and professionalism 10 points for mastery: Performance based on indices 1. They should be able to carry out this cooking operation accurately with regularity regarding cutting size and form. 2. They should dip the main ingredient in batter three times. 3. They should be able to prepare food ingredients properly and arrange the surroundings hygienically. 4. They should know the exact order of cooking this dish. 5. They should be able to use a proper amount of each food ingredient. 6. They should be able to carry out this cooking process without making it burnt or rare done. 7. They should be able to keep this cooking operation at a proper speed, not too slowly or fast.

9 Report (10) Investigate Recipes of Chinese Dishes Attendance (20) 3 points for sincerity: Class involvement and presentation 3 points for completeness: Effort, enthusiasm and cooperation 4 points for creativity: Differentiated directivity, novel topic and professionalism No one can receive any credits when having below 80% in attendance.

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