Table of contents
Task C-10 Prepares herbs and spices
Task descriptor
Herbs and spices provide flavouring and serve as a garnish to enhance the finished product. Cooks need to be knowledgeable in the various types of herbs and spices and their applications. They select, clean and process the herbs and spices that are used in various recipes.
C-10.01 Selects herbs and spices
C-10.01 Selects herbs and spices
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-10.01.01P |
identify indicators of freshness and quality |
indicators of freshness and quality are identified according to desired results |
| C-10.01.02P |
identify herbs and spices |
herbs and spices to complement flavours in recipe are identified |
| C-10.01.03P |
choose herbs and spices |
herbs and spices are chosen according to desired results |
Range of variables
- indicators of freshness and quality include: hydration, colour, texture
- herbs include: rosemary, mint, thyme, basil
- spices include: peppercorn, nutmeg, cumin
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-10.01.01L |
demonstrate knowledge of herbs and spices, their characteristics, applications and procedures for use |
identify herbs and spices used to enhance flavour of foods, and describe their characteristics, applications and procedures for use |
| identify types of herbs and spices, and describe their characteristics, applications and procedures for use |
| describe indicators of freshness and quality when selecting herbs and spices |
Range of variables
- herbs include: rosemary, mint, thyme, basil
- spices include: peppercorn, nutmeg, cumin
- types of herbs and spices include: dry, fresh, frozen, paste
- indicators of freshness and quality include: hydration, colour, texture
C-10.02 Cleans herbs
C-10.02 Cleans herbs
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-10.02.01P |
clean herbs |
herbs are cleaned using methods according to recipe specifications |
| C-10.02.02P |
maintain quality of herbs |
herbs are cleaned gently to maintain quality and freshness |
Range of variables
- herbs include: rosemary, mint, thyme, basil
- methods include: soaking, rinsing, shaking, drying
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-10.02.01L |
demonstrate knowledge of procedures used to clean herbs |
describe methods used to clean herbs |
| describe procedures used to maintain quality of herbs during cleaning |
| explain why herb quality and freshness should be maintained during cleaning |
Range of variables
- methods include: soaking, rinsing, shaking, drying
- herbs include: rosemary, mint, thyme, basil
C-10.03 Processes herbs and spices
C-10.03 Processes herbs and spices
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-10.03.01P |
use tools and equipment |
tools and equipment are used according to manufacturers’ specifications |
| C-10.03.02P |
prepare herbs and spices and apply processing techniques |
herbs and spices are prepared and processing techniques applied according to recipe specifications and desired results |
| C-10.03.03P |
prepare herb and spice-flavoured oils, vinegars and pastes |
herb and spice-flavoured oils, vinegars and pastes are prepared according to recipe specifications |
| C-10.03.04P |
maintain quality of herbs and spices |
quality of herbs and spices is maintained during storage and application |
Range of variables
- tools and equipment include: mortar and pestle, grinders, knives, graters
- herbs include: rosemary, mint, thyme, basil
- spices include: peppercorn, nutmeg, cumin
- processing techniques include: chopping, tearing, rubbing, crushing, roasting
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-10.03.01L |
demonstrate knowledge of procedures used to process herbs and spices |
identify types of tools and equipment used to process herbs and spices |
| explain secondary storage procedures |
| describe finishing techniques when processing herbs and spices |
| identify time required in preparing and processing herbs and spices for use in a variety of dishes |
| identify ratios between dry and fresh herbs and spices |
Range of variables
- tools and equipment include: mortar and pestle, grinders, knives, graters
- herbs include: rosemary, mint, thyme, basil
- spices include: peppercorn, nutmeg, cumin
Task C-11 Prepares vegetables
Task descriptor
Vegetables are an important staple of all meals and it is essential for the cook to be able to select, prepare, cook and finish vegetables to retain quality, flavour and nutrients.
C-11.01 Selects vegetables
C-11.01 Selects vegetables
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-11.01.01P |
identify vegetables |
vegetables are identified according to availability, recipe specifications, market form and desired result |
| C-11.01.02P |
identify indicators of freshness and quality |
indicators of freshness and quality of vegetables are identified according to sensory assessment |
Range of variables
- market forms include: peeled, dehydrated, whole, cut, bulk frozen, individual quick frozen (IQF), canned
- indicators of freshness and quality include: firmness, colour, texture, aroma
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-11.01.01L |
demonstrate knowledge of vegetables, their characteristics and applications |
define terminology associated with vegetables |
| identify vegetables and describe their characteristics and applications |
| identify vegetable classifications, and describe their characteristics and applications |
| describe indicators of freshness and quality |
| identify factors that affect flavour, colour, texture and nutrients of vegetables |
| identify factors to consider when selecting vegetables |
| identify market forms (prepared and packaged) of vegetables, and describe their characteristics and applications |
| identify dietary requirements specific to vegetables |
Range of variables
- vegetable classifications include: leaf, root, tuber, cruciferous
- indicators of freshness and quality include: firmness, colour, texture, aroma
- factors that affect flavour, colour, texture and nutrients of vegetables include: cooking process, acids/alkalis, water amounts, size, cut
- factors to consider when selecting vegetables include:local availability, seasonal availability, freshness, storage life, applications, processed, sustainability, ripeness
- market forms include: peeled, dehydrated, whole, cut, bulk frozen, individual quick frozen (IQF), canned
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
C-11.02 Cleans vegetables
C-11.02 Cleans vegetables
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-11.02.01P |
select and use cleaning tools |
cleaning tools are selected and used according to vegetable type and AP conditions |
| C-11.02.02P |
apply cleaning procedures |
cleaning procedures are applied according to vegetable type and jurisdictional regulations |
| C-11.02.03P |
maintain quality of vegetable |
quality of vegetable is maintained during cleaning |
| C-11.02.04P |
store cleaned vegetable |
cleaned vegetable is stored according to type and procedure to preserve quality |
Range of variables
- cleaning tools include: gloves, salad spinner, knives, brushes
- cleaning procedures include: washing, paring, brushing, rinsing, soaking
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-11.02.01L |
demonstrate knowledge of cleaning vegetables |
identify types of cleaning tools used to clean vegetables |
| identify cleaning procedures used for vegetables |
| C-11.02.02L |
demonstrate knowledge of procedures used to clean vegetables |
describe cleaning procedures used for vegetables |
| describe procedures used to maintain quality of vegetables during cleaning |
| C-11.02.03L |
demonstrate knowledge of procedures used to store cleaned vegetables |
describe procedures used for secondary storage to preserve quality of vegetables |
Range of variables
- cleaning tools include: gloves, salad spinner, knives, brushes
- cleaning procedures include: washing, paring, brushing, rinsing, soaking
C-11.03 Processes vegetables
C-11.03 Processes vegetables
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yes |
yes |
yes |
yes |
yes |
yes |
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-11.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to desired results and recipe specifications |
| C-11.03.02P |
identify processing methods |
processing methods are identified according to recipe specifications and desired results |
| C-11.03.03P |
maintain uniform cuts |
uniform cuts to vegetable are maintained for consistency in appearance and cooking |
| C-11.03.04P |
perform various types of cuts |
various types of cuts are performed according to desired result and appearance |
| C-11.03.05P |
cut and shape vegetable for garnishes |
vegetable is cut and shaped for garnishes according to desired result and appearance |
| C-11.03.06P |
maintain quality of vegetable |
quality of vegetable is maintained during processing |
| C-11.03.07P |
minimize waste and utilize trim |
waste is minimized and trim is utilized to maximize yield |
| C-11.03.08P |
store cut vegetables |
cut vegetables are stored according to type and procedure to preserve quality |
Range of variables
- tools and equipment include: knives, crinkle cutters, mandolins, food processors, slicer, juicer, blender, vegetable carving tools
- methods include: cutting, acidulating, juicing, puréeing, shaping, shaving, grating, slicing, drying
- types of cuts include: julienne, baton, brunoise, dice
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-11.03.01L |
demonstrate knowledge of processing vegetables |
identify tools and equipment used to process vegetables |
| identify types of cuts, and describe their characteristics, applications and associated procedures |
| identify methods used to modify textures of vegetables |
| C-11.03.02L |
demonstrate knowledge of procedures used to process vegetables |
describe techniques used to carve vegetables |
| describe methods used to process vegetables and to minimize waste |
| describe procedures used to maintain quality of vegetables during processing |
| describe uses and applications for trim |
| C-11.03.03L |
demonstrate knowledge of storing processed vegetables |
describe procedures used for secondary storage to preserve quality of vegetables |
Range of variables
- tools and equipment include: knives, crinkle cutters, mandolins, food processors, slicer, juicer, blender, vegetable carving tools
- types of cuts include: julienne, baton, brunoise, dice
- methods include: cutting, acidulating, juicing, puréeing, shaping, shaving, grating, slicing, drying
C-11.04 Cooks vegetables
C-11.04 Cooks vegetables
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-11.04.01P |
select cooking method |
cooking method is selected according to type of vegetable, classification, desired result and recipe specifications |
| C-11.04.02P |
select and use tools and equipment |
tools and equipment are selected and used according to desired results and recipe specifications |
| C-11.04.03P |
apply techniques to maintain pigmentation and texture of vegetables |
techniques to maintain pigmentation and texture of vegetables are applied according to desired result and recipe specifications |
| C-11.04.04P |
preserve nutritional value |
nutritional value of vegetable is preserved |
| C-11.04.05P |
determine doneness |
doneness of cooked vegetable is determined according to sensory assessment, desired results and recipe specifications |
| C-11.04.06P |
apply cooking techniques to market forms of vegetables |
techniques are applied to market forms of vegetables according to manufacturers’ specifications |
Range of variables
- cooking methods include: blanching, sautéing, grilling, frying, baking, steaming, broiling, roasting, braising
- type of vegetable is based on colour group (green, white, red, yellow and orange)
- classification includes: leaf, root, tuber, cruciferous
- tools and equipment include: steamer, frying pan, deep fryer, oven, grill, colander
- market forms include: peeled, dehydrated, whole, cut, bulk frozen, IQF, canned
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-11.04.01L |
demonstrate knowledge of cooking vegetables |
describe cooking methods used to cook vegetables |
| identify cooking requirements when cooking vegetables |
| identify degree of doneness for vegetables |
| C-11.04.02L |
demonstrate knowledge of procedures used to cook vegetables |
describe techniques or ingredients used to maintain pigmentation and textures of vegetables |
| describe techniques used to maintain nutritional integrity of vegetable varieties |
| describe techniques used to preserve nutritional value of vegetables while cooking |
Range of variables
- cooking methods include: blanching, sautéing, grilling, frying, baking, steaming, broiling, roasting, braising
- cooking requirements include: temperature, timing, batch size
C-11.05 Finishes vegetables
C-11.05 Finishes vegetables
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-11.05.01P |
select finishing techniques |
finishing techniques are selected according to desired result and recipe specification |
| C-11.05.02P |
apply finishing techniques |
finishing techniques are applied according to vegetable, desired result and recipe specification |
| C-11.05.03P |
hold cooked vegetables |
cooked vegetables are held according to jurisdictional regulations, recipe specifications and desired results |
Range of variables
- finishing techniques include: glazing, saucing, gratin, sautéing, garnishing, seasoning
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-11.05.01L |
demonstrate knowledge of procedures used to present and finish vegetables |
describe presentation and finishing techniques |
| describe holding techniques for cooked vegetables |
Range of variables
- finishing techniques include: glazing, saucing, gratin, sautéing, garnishing, seasoning
Task C-12 Prepares fruit
Task descriptor
Fruit can be used in preparations such as salads, sauces, soups and as garnishes, showpieces and accompaniments. It is essential for the cook to be able to select, prepare and cook fruit to retain quality, flavour and nutrients.
C-12.01 Selects fruit
C-12.01 Selects fruit
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QC |
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MB |
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-12.01.01P |
identify fruits |
fruits are identified according to availability, recipe specifications, market form and desired result |
| C-12.01.02P |
identify indicators of freshness and quality |
indicators of freshness and quality of fruit are identified according to sensory assessment |
Range of variables
- market forms include: peeled, dehydrated, whole, cut, bulk frozen, IQF, canned
- indicators of freshness and quality include: firmness, colour, texture
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-12.01.01L |
demonstrate knowledge of fruits, their characteristics and applications |
define terminology associated with fruits |
| identify types of fruits, and describe their characteristics and applications |
| identify fruit classifications, and describe their characteristics and applications |
| describe fruit properties |
| describe indicators of freshness and quality |
| identify factors to consider when selecting fruits |
| identify market forms of fruits, and describe their characteristics and applications |
| identify dietary requirements specific to fruits |
Range of variables
- fruit classifications include: tree, citrus, stone, vine, tropical, berry
- fruit properties include: acid and sugar content, size, colour, grade
- indicators of freshness and quality include: firmness, colour, texture
- factors to consider when selecting fruits include: local availability, seasonal availability, freshness, storage life, applications, processed, sustainability, ripeness
- market forms include: peeled, dehydrated, whole, cut, bulk frozen, IQF, canned
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
C-12.02 Cleans fruit
C-12.02 Cleans fruit
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-12.02.01P |
select and use cleaning tools |
cleaning tools are selected and used according to fruit type and AP conditions |
| C-12.02.02P |
apply cleaning procedures |
cleaning procedures are applied according to fruit type and jurisdictional regulations |
| C-12.02.03P |
maintain quality of fruit |
quality of fruit is maintained during cleaning |
| C-12.02.04P |
store cleaned fruit |
cleaned fruit is stored according to type and procedure to preserve quality |
Range of variables
- cleaning tools include: gloves, knives, brushes
- cleaning procedures include: washing, paring, brushing, rinsing
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-12.02.01L |
demonstrate knowledge of cleaning fruits |
identify types of cleaning tools used to clean fruits |
| identify cleaning procedures used to clean fruits |
| C-12.02.02L |
demonstrate knowledge of procedures used to clean fruits |
describe cleaning procedures used to clean fruits |
| describe procedures used to maintain quality of fruit during cleaning |
| C-12.02.03L |
demonstrate knowledge of storing cleaned fruits |
describe procedures used for secondary storage to preserve quality of fruit |
Range of variables
- cleaning tools include: gloves, knives, brushes
- cleaning procedures include: washing, paring, brushing, rinsing
C-12.03 Processes fruit
C-12.03 Processes fruit
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PE |
NB |
QC |
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MB |
SK |
AB |
BC |
NT |
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yes |
yes |
yes |
yes |
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yes |
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NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-12.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to desired results and recipe specifications |
| C-12.03.02P |
identify processing methods |
processing methods are identified according to recipe specifications and desired results |
| C-12.03.03P |
maintain uniform cuts |
uniform cuts to fruit are maintained for consistency in appearance and cooking |
| C-12.03.04P |
cut shapes of fruit for garnishes |
fruit is cut in shapes for garnishes according to desired result and recipe specifications |
| C-12.03.05P |
maintain quality of fruit |
quality of fruit is maintained during processing |
| C-12.03.06P |
minimize waste and utilize trim |
waste is minimized and trim is utilized to maximize yield |
| C-12.03.07P |
store cut fruit |
cut fruit is stored according to type and procedure to preserve quality of stored fruit |
Range of variables
- tools and equipment include: knives, mandolins, shape cutters, juicer, melon baller, spoon, food processor, fruit carving tools, blender
- methods include: cutting, acidulating, juicing, puréeing, shaping, shaving, grating, slicing
- quality of stored fruit includes:minimal oxidation, colour, flavour, texture
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-12.03.01L |
demonstrate knowledge of processing fruits |
identify tools and equipment used to process fruits |
| identify types of cuts and describe their characteristics, applications and associated procedures |
| identify methods used to modify textures of fruits |
| C-12.03.02L |
demonstrate knowledge of procedures used to process fruits |
describe techniques used to carve fruits |
| describe procedures used to maintain quality of fruit during processing |
| describe processing methods used for fruits and to minimize waste |
| describe uses and applications for trim |
| C-12.03.03L |
demonstrate knowledge of storing processed fruits |
describe procedures used for secondary storage to preserve quality of fruit |
Range of variables
- tools and equipment include: knives, mandolins, shape cutters, juicer, melon baller, spoon, food processor, fruit carving tools, blender
- types of cuts include: julienne, baton, brunoise, dice, supreme
- methods include: cutting, acidulating, juicing, puréeing, shaping, shaving, grating, slicing
C-12.04 Cooks fruit
C-12.04 Cooks fruit
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BC |
NT |
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yes |
yes |
yes |
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yes |
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NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-12.04.01P |
select cooking method |
cooking method is selected according to fruit classification, desired result and recipe specifications |
| C-12.04.02P |
apply cooking method |
cooking method is applied according to desired result |
| C-12.04.03P |
select and use tools and equipment |
tools and equipment are selected and used according to desired results and recipe specifications |
| C-12.04.04P |
preserve nutritional value |
nutritional value of fruit is preserved |
| C-12.04.05P |
determine doneness |
doneness of cooked fruit is determined according to sensory assessment, desired results and recipe specifications |
| C-12.04.06P |
apply cooking techniques to market forms of fruits |
cooking techniques are applied to market forms of fruits according to manufacturers’ specifications |
Range of variables
- cooking methods include: sautéing, grilling, poaching, frying, baking
- fruit classifications include: tree, citrus, stone, vine, tropical, berry
- tools and equipment include: steamer, frying pan, deep fryer, oven, grill, colander
- market forms include: peeled, dehydrated, whole, cut, bulk frozen, IQF, canned
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-12.04.01L |
demonstrate knowledge of cooking fruits |
identify cooking methods used to cook fruits |
| identify cooking requirements when cooking fruits |
| identify degree of doneness for fruits |
| C-12.04.02L |
demonstrate knowledge of procedures used to cook fruits |
describe techniques or ingredients used to maintain pigmentation and textures of fruits |
| describe procedures used to prepare fruits |
| describe techniques used to maintain nutritional integrity of fruit varieties |
Range of variables
- cooking methods include: sautéing, grilling, poaching, frying, baking
- cooking requirements include: temperature, timing, batch size
C-12.05 Finishes fruit
C-12.05 Finishes fruit
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PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-12.05.01P |
select finishing techniques |
finishing techniques are selected according to desired result and recipe specifications |
| C-12.05.02P |
apply finishing techniques |
finishing techniques are applied according to fruit, desired result and recipe specifications |
| C-12.05.03P |
hold cooked fruits |
cooked fruits are held according to jurisdictional regulations, recipe specifications and desired results |
Range of variables
- finishing techniques include: glazing, saucing, sautéing, garnishing, seasoning, caramelizing, grilling
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-12.05.01L |
demonstrate knowledge of procedures used to present and finish fruits |
describe presentation and finishing techniques |
| describe holding techniques for cooked fruits |
Range of variables
- finishing techniques include: glazing, saucing, sautéing, garnishing, seasoning, caramelizing, grilling