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
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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
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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
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Videos
American Lamb
Sauteing
Sauces
Ice Cream
Fish and Shellfish
15.00 15.00
TOTAL CLOCK HOURS = 30.00
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