MODULE III

Week 3

*          The third week consists of discussion, selected preparation and taste testing of lamb, lamb
            grading, lamb terminology, and lamb recipes.  During this week herbs, spices and seasonings,
            soups and stocks, pork, poultry, beef, quickbreads, rolls and sweet dough, pie dough, cakes and 
            icing and specialty desserts are discussed and selected preparations demonstrated.  The method
            of instruction includes lecture, demonstrations, hands-on experience, tasting and evaluations. 


                                                                                           
                                                                                            Clock Hours                       
Clock Hours

Textbook and Testing                                                   Classroom                                Lab
 

Determining Food Cost Math                                               {2.00                                      {1.00               
Rolls, Breads and Sweet Doughs                                                        
Lamb Preparation
Culinary Interview Techniques

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
 
Cooking Methods and Techniques                                {9.50                                       {9.00

Herbs, Spices, and Seasoning
Salads and Salad Dressings
Vegetable
Potatoes
Soups and Stocks
Sauces and Gravies
Lamb, Beef, Pork and Poultry
Fish and Shellfish
Plate Presentation and Table Service
Food Tasting and Critique
Hotel/Restaurant DOT CODE 313361014 is achievable

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Baking Methods and Techniques                                     {3.50                                    {5.00

Quickbread
Rolls, Breads, and Sweet Doughs
Pie Doughs and Filings
Cakes and Icings
Puddings, Ice Cream,
Specialty Desserts
Food Tasting and Critique


• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Videos

American Lamb
Sauteing
Sauces
Ice Cream
Fish and Shellfish
                                                                                                15.00                                         15.00


                                          TOTAL CLOCK HOURS = 30.00

                                                             


                                                                                       8