CUL 2020 - Hot Foods

• Demonstrate stock, soup, and sauce preparation techniques.
• Prepare cream soups, chowders, and clear soups.
• Develop the taste and appearance of different soups and sauces.
• Demonstrate principles of chemistry during the meat cooking process.
• Prepare meat, fish, and poultry using moist heat and dry heat methods.
• Demonstrate procedure for marinating meat.
• Select, use, and maintain hot bar buffet equipment and utensils.
• Preparing breakfast menus including dairy and egg.
• Preparing hot sandwiches
• Preparing hot hors d’oeuvres