Table of contents
Task F-17 Uses cheese, dairy products and plant-based dairy alternative products
Task descriptor
Using cheese, dairy-related dishes and plant-based dairy alternative products involves selecting and understanding the various properties of each product. It is important to understand the methods of incorporating cheese, dairy products and plant-based dairy alternative products in recipes. Attention to quality and safety is important to preparing these dishes.
F-17.01 Selects cheese, dairy and plant-based dairy alternative ingredients
F-17.01 Selects cheese, dairy and plant-based dairy alternative ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-17.01.01P |
recognize freshness of dairy products |
freshness of dairy products are recognized according to best before date and sensory assessment |
| F-17.01.02P |
recognize ripeness characteristics of cheese |
ripeness characteristics of cheese are recognized according to sensory assessment |
| F-17.01.03P |
identify milk and dairy products |
milk and dairy products are identified according to jurisdictional regulations |
| F-17.01.04P |
identify plant-based dairy alternatives |
plant-based dairy alternatives are identified |
| F-17.01.05P |
identify types of butters and butter substitutes |
types of butters and butter substitutes are identified according to jurisdictional regulations |
| F-17.01.06P |
identify cheese, dairy and plant-based dairy alternatives to complement dishes |
cheese, dairy and plant-based dairy alternatives that complement dishes are identified according to recipe specifications or desired results |
Range of variables
- dairy products include: skim, whole, buttermilk, cream, cheese, yogurt, butter
- milk includes: goat, sheep, cow
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- plant-based dairy alternatives include: liquids (coconut, soy, almond), cheeses (nut, rice, oil)
- types of butters and butter substitutes include: margarine (hydrogenated and non-hydrogenated), salted, ghee, unsalted, cultured
- dishes include: appetizers, hors d’oeuvres, soups
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-17.01.01L |
demonstrate knowledge of cheeses, dairy and plant-based dairy alternatives and their applications |
define terminology associated with cheeses, dairy and plant-based dairy alternatives and their associated products |
| identify classifications and types of dairy products, and describe their characteristics and applications |
| identify types of butters and butter substitutes, and describe their characteristics and applications |
| identify types of plant-based dairy alternatives, and describe their characteristics and applications |
| identify classifications and types of cheese and cheese products, and describe their characteristics and applications |
| identify Canadian jurisdictional regulations governing cheese and cheese products |
| identify market forms (prepared and packaged) of cheese, dairy and plant-based dairy alternatives, and describe their characteristics and applications |
| identify factors to consider when selecting cheese, dairy and plant-based dairy alternatives |
| identify dietary requirements specific tocheese, dairy and plant-based dairy alternatives |
| F-17.01.02L |
demonstrate knowledge of procedures used to handle and store dairy and plant-based dairy alternatives |
describe procedures used to handle and store dairy and plant-based dairy alternatives |
| F-17.01.03L |
demonstrate knowledge of manufacturing process of dairy products |
describe manufacturing process of dairy products |
| F-17.01.04L |
demonstrate knowledge of selecting plant-based dairy alternatives |
describe procedure for selecting plant-based dairy alternatives |
Range of variables
- plant-based dairy alternatives include: liquids (coconut, soy, almond), cheeses (nut, rice, oil)
- dairy products include: skim, whole, buttermilk, cream, cheese, yogurt, butter
- types of butters and butter substitutes include: margarine (hydrogenated and non-hydrogenated), salted, ghee, unsalted, cultured
- jurisdictional regulations include: WHMIS includes: goat, sheep, cow
- factors include: local availability, freshness, storage life, applications, processed
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- manufacturing process includes: pasteurization, homogenization, fermentation, UHT
F-17.02 Processes cheese, dairy and plant-based dairy alternative ingredients
F-17.02 Processes cheese, dairy and plant-based dairy alternative ingredients
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PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
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yes |
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yes |
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yes |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-17.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| F-17.02.02P |
alter consistency of product |
consistency of product is altered by using methods according to recipe specifications |
| F-17.02.03P |
add cheese, dairy and plant-based dairy alternatives |
cheese, dairy and plant-based dairy alternatives are added in sequence according to recipe specifications and desired results |
| F-17.02.04P |
flavour dairy products |
dairy products are flavoured according to recipe specifications |
| F-17.02.05P |
apply cooking methods |
cooking methods are applied according to recipe specifications |
| F-17.02.06P |
apply techniques to process cheeses |
techniques to process cheeses are applied according to recipe specifications |
| F-17.02.07P |
apply techniques to process dairy and dairy-related products |
techniques to process dairy and dairy-related products are applied according to recipe specifications |
Range of variables
- tools and equipment include: cheese graters, cutters, non-reactive pots and pans
- methods include: whipping, melting, heating, coagulating
- plant-based dairy alternatives include: liquids (coconut, soy, almond), cheeses (nut, rice, oil)
- dairy products include: skim, whole, buttermilk, cream, cheese, yogurt, butter
- cooking methods include: baking, melting, deep-frying, pan frying, broiling, reducing, simmering
- techniques to process cheeses include: shredding, crumbling, slicing, shaving
- techniques to process dairy and dairy-related products include: souring, tempering, scalding, freezing, puréeing
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-17.02.01L |
demonstrate knowledge of cheeses, dairy and plant-based dairy alternatives and their applications |
define terminology associated with cheeses, dairy products, plant-based dairy alternatives and their associated products |
| identify classifications and types of dairy products, and describe their characteristics and applications |
| identify types of butters and butter substitutes, and describe their characteristics and applications |
| identify types of plant-based dairy alternatives, and describe their characteristics and applications |
| identify classifications and types of cheese and cheese products, and describe their characteristics and applications |
| identify Canadian jurisdictional regulations governing cheese and cheese products |
| identify market forms (prepared and packaged) of cheese, dairy and plant-based dairy alternative products, and describe their characteristics and applications |
| identify factors to consider when processing cheese, dairy and plant-based dairy alternative products |
| identify dietary requirements specific tocheese, dairy and plant-based dairy alternatives |
| identify flavouring techniques |
| F-17.02.02L |
demonstrate knowledge of procedures to process ingredients for dairy and plant-based dairy alternative dishes |
describe procedures to process ingredients for dairy and plant-based dairy alternative dishes |
| F-17.02.03L |
demonstrate knowledge of procedures used to handle and store dairy and plant-based dairy alternative products |
describe procedures used to handle and store dairy and plant-based dairy alternative products |
| F-17.02.04L |
demonstrate knowledge of manufacturing process of dairy products |
describe manufacturing process of dairy products |
| F-17.02.05L |
demonstrate knowledge of processing plant-based dairy alternative products |
describe procedure for processing plant-based dairy alternative products |
Range of variables
- plant-based dairy alternatives include: liquids (coconut, soy, almond), cheeses (nut, rice, oil)
- dairy products include: skim, whole, buttermilk, cream, cheese, yogurt, butter
- types of butters and butter substitutes include: margarine (hydrogenated and non-hydrogenated), salted, ghee, unsalted, cultured
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- factors include: local availability, freshness, storage life, applications, processed
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- flavouring techniques include: infusion, steeping
- manufacturing process includes: pasteurization, homogenization, fermentation, UHT
F-17.03 Finishes cheese, dairy and plant-based dairy alternative products
F-17.03 Finishes cheese, dairy and plant-based dairy alternative products
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PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
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| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-17.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| F-17.03.02P |
flavour dairy products and plant-based dairy alternatives |
dairy products and plant-based dairy alternatives are flavoured according to recipe specifications |
| F-17.03.03P |
apply finishing techniques |
finishing techniques are applied according to recipe specifications |
| F-17.03.04P |
select garnishes and accompaniments |
garnishes and accompaniments are selected according to recipe specifications and desired results |
Range of variables
- tools and equipment include: torches, broilers, salamander, rasp, freezer
- dairy products include: skim, whole, buttermilk, cream, cheese, yogurt, butter
- plant-based dairy alternatives include: liquids (coconut, soy, almond), cheeses (nut, rice, oil)
- finishing techniques include: gratin, grilling, melting, brûlé
- garnishes and accompaniments include: fruit, nuts, herbs, spices, condiments, sauces
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-17.03.01L |
demonstrate knowledge of cheeses, dairy and plant-based dairy alternative products and their applications |
define terminology associated with cheeses, dairy products, plant-based dairy alternatives and their associated products |
| identify classifications and types of dairy products, and describe their characteristics and applications |
| identify types of butters and butter substitutes, and describe their characteristics and applications |
| identify types of plant-based dairy alternatives, and describe their characteristics and applications |
| identify classifications and types of cheese and cheese products, and describe their characteristics and applications |
| identify Canadian jurisdictional regulations governing cheese and cheese products |
| identify market forms (prepared and packaged) of cheese, dairy and plant-based dairy alternative products, and describe their characteristics and applications |
| identify factors to consider when finishing cheese, dairy and plant-based dairy alternative products |
| identify dietary requirements specific tocheese, dairy and plant-based dairy alternatives |
| identify garnishes and accompaniments to cheese, dairy products, plant-based dairy alternative products, and their related dishes |
| F-17.03.02L |
demonstrate knowledge of procedures to apply finishing techniques to dairy and plant-based dairy alternative dishes |
describe procedures to apply finishing techniques to dairy and plant-based dairy alternative dishes |
| F-17.03.03L |
demonstrate knowledge of procedures used to handle and store dairy and plant-based dairy alternative products |
describe procedures used to handle and store dairy and plant-based dairy alternative products |
| F-17.03.04L |
demonstrate knowledge of manufacturing process of dairy products |
describe manufacturing process of dairy products |
Range of variables
- plant-based dairy alternatives include: liquids (coconut, soy, almond), cheeses (nut, rice, oil)
- dairy products include: skim, whole, buttermilk, cream, cheese, yogurt, butter
- types of butters and butter substitutes include: margarine (hydrogenated and non-hydrogenated), salted, ghee, unsalted, cultured
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- factors include: local availability, freshness, storage life, applications, processed
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- finishing techniques include: gratin, grilling, melting, brûlé
- manufacturing process includes: pasteurization, homogenization, fermentation, UHT
Task F-18 Prepares eggs and egg-based dishes
Task descriptor
Cooks must have an understanding of the importance and versatility of eggs, egg products and egg substitutes. Eggs have many uses including acting as leavening agents, binding agents, and can be prepared on their own or to create a number of dishes.
F-18.01 Selects ingredients for eggs and egg-based dishes
F-18.01 Selects ingredients for eggs and egg-based dishes
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PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-18.01.01P |
identify freshness of eggs, egg products and egg substitutes |
freshness of eggs, egg products and egg substitutes are identified according to best before date and sensory assessment |
| F-18.01.02P |
identify and choose ingredients |
ingredients are chosen and identified according to recipe specifications and desired results |
| F-18.01.03P |
select eggs, egg products and egg substitutes |
eggs, egg products and egg substitutes are selected according to recipe specification |
| F-18.01.04P |
adjust eggs, egg products and egg substitute volumes to account for yield differences |
eggs, egg products and egg substitute volumes are adjusted and yield differences are accounted for according to recipe specifications |
| F-18.01.05P |
identify types of eggs |
types of eggs are identified according to species |
Range of variables
- egg products include:liquid egg, egg whites, egg yolks, egg white powder
- egg-substitutes include: plant-based substitutes
- ingredients include: milk, clarified butter, cheese, sugar, vegetables, herbs, proteins, acids, fruits
- types of eggs include: chicken, quail, duck, ostrich
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-18.01.01L |
demonstrate knowledge of eggs, egg products, egg-substitutes and their applications |
define terminology associated with eggs, egg products and egg-substitutes |
| describe composition of eggs |
| identify grades and sizes of eggs, and describe their characteristics, applications and jurisdictional regulations |
| identify types of eggs, and describe their characteristics and applications |
| identify types of egg products, and describe their characteristics and applications |
| identify types of egg substitutes, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of types of eggs, egg products and egg substitutes, and describe their characteristics and applications |
| identify types of egg-based dishes and describe their characteristics |
| identify dietary requirements specific to eggs, egg products and egg substitutes |
| identify factors to consider when selecting eggs, egg products and egg substitutes |
| F-18.01.02L |
demonstrate knowledge of procedures used to select eggs, egg products and egg substitutes |
describe procedures used to select eggs, egg products and egg substitutes |
Range of variables
- egg products include:liquid egg, egg whites, egg yolks, egg white powder
- egg-substitutes include: plant-based substitutes
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- types of eggs include: chicken, quail, duck, ostrich
- egg-based dishes include: omelets, quiches, soufflés
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors include: local availability, freshness, storage life, applications, processed, free-run, cage-free
F-18.02 Processes ingredients for eggs and egg-based dishes
F-18.02 Processes ingredients for eggs and egg-based dishes
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PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-18.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| F-18.02.02P |
apply procedures to process eggs, egg products and egg substitutes |
procedures to process eggs, egg products and egg substitutes are applied according to recipe specifications |
| F-18.02.03P |
combine eggs, egg products and egg substitutes with other ingredients |
eggs, egg products and egg substitutes are combined with other ingredients according to recipe specifications |
| F-18.02.04P |
whip eggs |
eggs or their components are whipped according to recipe specifications and desired results |
Range of variables
- tools and equipment include: non-reactive bowl, whisk, timer, spatula
- procedures to process include: separating, beating, tempering
- egg products include:liquid egg, egg whites, egg yolks, egg white powder
- egg-substitutes include: plant-based substitutes
- ingredients include: milk, clarified butter, cheese, sugar, vegetables, herbs, proteins, acids, fruits
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-18.02.01L |
demonstrate knowledge of eggs, egg products, egg-substitutes and their applications |
define terminology associated with eggs, egg products and egg substitutes |
| describe composition of eggs |
| identify grades and sizes of eggs, and describe their characteristics, applications and jurisdictional regulations |
| identify types of eggs,and describe their characteristics and applications |
| identify types of egg products, and describe their characteristics and applications |
| identify types of egg substitutes, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of eggs, egg products and egg substitutes, and describe their characteristics and applications |
| identify types of egg-based dishes and describe their characteristics |
| identify dietary requirements specific to eggs, egg products and egg substitutes |
| identify factors to consider when processing eggs, egg products and egg substitutes |
| F-18.02.02L |
demonstrate knowledge of procedures to process eggs, egg products and egg substitutes |
describe procedures to process eggs, egg products and egg substitutes |
Range of variables
- egg products include:liquid egg, egg whites, egg yolks, egg white powder
- egg-substitutes include: plant-based substitutes
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- types of eggs include: chicken, quail, duck, ostrich
- egg-based dishes include: omelets, quiches, soufflés
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors include: freshness, storage life, applications, processed, temperature
- procedures to process include: separating, beating, tempering
F-18.03 Cooks eggs and egg-based dishes
F-18.03 Cooks eggs and egg-based dishes
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NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-18.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| F-18.03.02P |
apply cooking methods |
cooking methods are applied to eggs, egg products and egg substitutesaccordingto recipe specifications |
| F-18.03.03P |
temper eggs, egg products and egg substitutes |
eggs, egg products and egg substitutes are tempered according to recipe specifications |
| F-18.03.04P |
determine doneness |
doneness of eggs, egg products and egg substitutes and their related dishes is determined according to sensoryassessment, desired results and recipe specifications |
Range of variables
- tools and equipment include: pan, pot, oven, steamer, spatula, whisk, perforated spoon, double boiler, bain-marie
- cooking methods include: boiling, poaching, frying, scrambling, shirring, basting, baking, tempering, fermenting
- egg products include:liquid egg, eggs, egg whites, egg yolks, egg white powder
- egg-substitutes include: plant-based substitutes
- doneness includes: soft, medium, hard, degree of set, texture and consistency, temperature
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-18.03.01L |
demonstrate knowledge of eggs, egg products, egg substitutes and egg-based dishes and their applications |
define terminology associated with eggs, egg products, egg substitutes and egg-based dishes |
| describe composition of eggs |
| identify grades and sizes of eggs, and describe their characteristics and applications |
| identify types of eggs, and describe their characteristics and applications |
| identify types of egg products, and describe their characteristics and applications |
| identify types of egg substitutes, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of eggs, egg products and egg substitutes, and describe their characteristics and applications |
| identify types of egg-based dishes and describe their characteristics |
| identify dietary requirements specific to eggs, egg products and egg substitutes |
| identify factors to consider when cooking eggs, egg products, egg substitutes and egg-based dishes |
| F-18.03.02L |
demonstrate knowledge of procedures used to prepare eggs, egg products, egg substitutes and egg-based dishes |
describe procedures used to prepare eggs, egg products, egg substitutes and egg-based dishes |
Range of variables
- egg products include:liquid egg, eggs, egg whites, egg yolks, egg white powder
- egg-substitutes include: plant-based substitutes
- egg-based dishes include: omelets, set custard (quiches, flan), stirred custard (sauces, ice cream), soufflés
- types of eggs include: chicken, quail, duck, ostrich
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors include: freshness, storage life, applications, processed, temperature, time, acidity, batch size, texture and consistency
F-18.04 Finishes eggs and egg-based dishes
F-18.04 Finishes eggs and egg-based dishes
| NL |
NS |
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 |
| F-18.04.01P |
assemble egg-based dishes |
egg-based dishes are assembled according to recipe specifications and desired results |
| F-18.04.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| F-18.04.02P |
select garnishes |
garnishes are selected as accompaniment and for visual appeal according to recipe specifications |
| F-18.04.03P |
torch or broil egg-based dishes |
egg-based dishes are torched or broiled according to recipe specifications |
Range of variables
- egg-based dishes include: omelets, quiches, soufflés
- tools and equipment include: torch, pot, oven, steamer, plates, hotel pans, warmer
- garnishes include: green onions, parsley, fruit, paprika
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-18.04.01L |
demonstrate knowledge of eggs, egg products, egg substitutes and egg-based dishes and their applications |
define terminology associated with eggs, egg products, egg substitutes and egg-based dishes |
| describe composition of eggs |
| identify grades and sizes of eggs, and describe their characteristics, applications and jurisdictional regulations |
| identify types of eggs,and describe their characteristics and applications |
| identify types of egg products, and describe their characteristics and applications |
| identify types of egg substitutes, and describe their characteristics and applications |
| identify types of egg-based dishes and describe their characteristics |
| identify market forms (prepared and packaged) of eggs, egg products, egg substitutes and egg-based dishes, and describe their characteristics and applications |
| identify dietary requirements specific to eggs, egg products and egg substitutes |
| identify factors to consider when finishing eggs and egg-based dishes |
| F-18.04.02L |
demonstrate knowledge of procedures used to finish and present eggs, egg products, egg substitutes and egg-based dishes |
describe procedures used to finish and present eggs, egg products, egg substitutes and egg-based dishes |
| describe procedures used to hold eggs, egg products, egg substitutes and egg-based dishes |
| F-18.04.03L |
demonstrate knowledge of procedures used to handle and store eggs, egg products, egg substitutes and egg-based dishes |
describe procedures used to handle and store eggs, egg products, egg substitutes and egg-based dishes |
Range of variables
- egg products include:liquid egg, eggs, egg whites, egg yolks, egg white powder
- egg-substitutes include: plant-based substitutes
- egg-based dishes include: omelets, quiches, soufflés
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- types of eggs include: chicken, quail, duck, ostrich
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors include: storage life, applications, processed, batch size, temperature, holding time