Table of contents
Task H-21 Prepares grains and pulses
Task descriptor
In order to produce a variety of quality grain and pulse dishes in both individual and larger quantities, it is important for cooks to be aware of preparation techniques, methods, and grain and pulse varieties and characteristics.
H-21.01 Selects grains and pulses
H-21.01 Selects grains and pulses
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| H-21.01.01P |
identify and choose types of grains and pulses |
types of grains and pulses are identified and chosen according to recipe specifications and desired results |
| H-21.01.02P |
determine quantity of grains and pulses |
quantity of grains and pulses is determined according to required yield |
| H-21.01.03P |
determine quality of grains and pulses |
quality of grains and pulses is determined by performing sensory assessment |
Range of variables
- grains include: rice (short, long), wild rice, barley, bulgur, oats
- pulses include: lentils, beans, peas
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| H-21.01.01L |
demonstrate knowledge of grains and pulses and their applications |
define terminology associated with grains and pulses |
| identify types of grains and pulses, and describe their characteristics and applications |
| identify differences between processed and dried grains and pulses, and describe their characteristics and applications |
| identify dietary requirements specific tograins and pulses |
| H-21.01.02L |
demonstrate knowledge of procedures used to select grains and pulses |
describe procedures used to select grains and pulses |
| describe methods to determine yields of grains and pulses |
| describe procedures used to handle grains and pulses |
Range of variables
- grains include: rice (short, long), wild rice, barley, bulgur, oats
- pulses include: lentils, beans, peas
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
H-21.02 Processes grains and pulses
H-21.02 Processes grains and pulses
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| H-21.02.01P |
inspect grains and pulses |
grains and pulses are inspected to ensure they are free of contaminants |
| H-21.02.02P |
discard grains and pulses |
grains and pulses that show appearance of chemical and biological contamination are discarded |
| H-21.02.03P |
wash grains and pulses |
grains and pulses are thoroughly washed in cold water to remove extra starch and contaminants |
| H-21.02.04P |
strain grains and pulses |
grains and pulses are strained to remove excess water |
| H-21.02.05P |
soak grains and pulses |
grains and pulses are soaked to rehydrate and ensure even doneness according to type |
Range of variables
- grains include: rice (short, long), wild rice, barley, bulgur, oats
- pulses include: lentils, beans, peas
- contaminants include: rocks, metal,twigs, leaves, insects
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| H-21.02.01L |
demonstrate knowledge of grains and pulses and their applications |
define terminology associated with grains and pulses |
| identify types of grains and pulses, and describe their characteristics and applications |
| identify dietary requirements specific tograins and pulses |
| identify soaking and washing requirements |
| identify ratio of water to product for soaking |
| H-21.02.02L |
demonstrate knowledge of procedures used to clean grains and pulses |
describe procedures used to clean grains and pulses |
| describe procedures used to wash grains and pulses |
| describe procedures used, and length of time required, to soak grains and pulses |
Range of variables
- grains include: rice (short, long), wild rice, barley, bulgur, oats
- pulses include: lentils, beans, peas
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
H-21.03 Cooks grains and pulses
H-21.03 Cooks grains and pulses
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yes |
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yes |
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yes |
yes |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| H-21.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications and desired results |
| H-21.03.02P |
select ingredients and seasonings |
ingredients and seasonings are selected according to recipe specifications |
| H-21.03.03P |
use cooking methods |
cooking methods are used according to recipe specifications |
| H-21.03.04P |
determine doneness |
doneness is determined by performing sensory assessment |
| H-21.03.05P |
finish grains and pulses |
grains and pulses are finished using methods according to recipe specifications |
Range of variables
- tools and equipment include: colanders, steamers, pots, tongs, spatula, Dutch ovens, woks, pressure cooker, spoons
- cooking methods include: boiling, steaming, baking, stir-frying, puffing, pressure cooking, pilaf and risotto methods, braising
- grains include: rice (short, long), wild rice, barley, bulgur, oats
- pulses include: lentils, beans, peas
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| H-21.03.01L |
demonstrate knowledge of grains and pulses and their applications |
define terminology associated with grains and pulses |
| identify types of grains and pulses, and describe their characteristics and applications |
| identify dietary requirements specific tograins and pulses |
| H-21.03.02L |
demonstrate knowledge of procedures used to prepare grains and pulses, and related dishes |
describe procedures used to prepare grains and pulses, and related dishes |
| describe methods to determine yields of grains and pulses |
| H-21.03.03L |
demonstrate knowledge of procedures to finish grains and pulses, and related dishes |
describe finishing and presentation techniques |
| H-21.03.04L |
demonstrate knowledge of procedures used to cool or hold grains and pulses, and related dishes |
describe procedures used to cool or hold grains and pulses, and related dishes |
Range of variables
- grains include: rice (short, long), wild rice, barley, bulgur, oats
- pulses include: lentils, beans, peas
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- dishes include: tabbouleh, red beans and rice, pilaf, porridge, dahl, congee
Task H-22 Prepares seeds and nuts
Task descriptor
Seeds and nuts can be served on their own or can be incorporated as key ingredients in many dishes such as soups, dressings and salads. Seeds and nuts can be used as protein alternatives.
H-22.01 Selects seeds and nuts
H-22.01 Selects seeds and nuts
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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 |
| H-22.01.01P |
identify and choose types of seeds and nuts |
types of seeds and nuts are identified and chosen according to recipe specifications and desired results |
| H-22.01.02P |
determine amount of seeds and nuts |
amount of seeds and nuts are determined according to recipe specifications |
| H-22.01.03P |
determine quality of seeds and nuts |
quality of seeds and nuts are determined according to sensory assessment |
Range of variables
- seeds include: pumpkin, sunflower, flax, chia, quinoa, sesame
- nuts include: tree nuts (almonds, pine, walnuts), groundnuts (peanuts)
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| H-22.01.01L |
demonstrate knowledge of seeds and nuts and their applications |
define terminology associated with seeds and nuts |
| identify types of seeds and nuts, and describe their characteristics and applications |
| identify differences between shelled and unshelled seeds and nuts, and describe their characteristics, yield and applications |
| identify dietary requirements specific to seeds and nuts |
| H-22.01.02L |
demonstrate knowledge of procedures used to select and handle seeds and nuts |
describe procedures used to select and handle seeds and nuts |
Range of variables
- seeds include: pumpkin, sunflower, flax, chia, quinoa, sesame
- nuts include: tree nuts (almonds, pine, walnuts), groundnuts (peanuts)
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
H-22.02 Processes seeds and nuts
H-22.02 Processes seeds and nuts
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PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
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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 |
| H-22.02.01P |
inspect and clean seeds and nuts |
seeds and nuts are inspected and cleaned to ensure they are free of contaminants |
| H-22.02.02P |
discard seeds and nuts |
seeds and nuts that show appearance of chemical and biological contamination are discarded |
| H-22.02.03P |
process seeds and nuts |
seeds and nuts are processed using methods according to recipe specifications |
| H-22.02.04P |
blanch nuts |
nuts are blanched according to recipe specifications |
Range of variables
- seeds include: pumpkin, sunflower, flax, chia, quinoa, sesame
- nuts include: tree nuts (almonds, pine, walnuts), groundnuts (peanuts)
- contaminants include: shell, twigs, insects
- methods to process include: soaking, straining, grinding, roasting, blanching, chopping, shelling
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| H-22.02.01L |
demonstrate knowledge of seeds and nuts and their applications |
define terminology associated with seeds and nuts |
| identify types of seeds and nuts, and describe their characteristics and applications |
| identify dietary requirements specific to seeds and nuts |
| H-22.02.02L |
demonstrate knowledge of procedures used to process seeds and nuts |
describe procedures used to clean seeds and nuts |
| describe procedures used and length of time required to soak seeds and nuts |
| describe methods to process seeds and nuts |
| H-22.02.03L |
demonstrate knowledge of procedures used to handle seeds and nuts |
describe procedures used to handle seeds and nuts |
Range of variables
- seeds include: pumpkin, sunflower, flax, chia, quinoa, sesame
- nuts include: tree nuts (almonds, pine, walnuts), groundnuts (peanuts)
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods to process include: soaking, straining, grinding, roasting, blanching, chopping, shelling
H-22.03 Cooks seeds and nuts
H-22.03 Cooks seeds and nuts
| 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 |
| H-22.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications and desired results |
| H-22.03.02P |
select ingredients and seasonings |
ingredients and seasonings are selected according to recipe specifications |
| H-22.03.03P |
use cooking methods |
cooking methods are used according to recipe specifications |
| H-22.03.04P |
determine doneness |
doneness is determined by performing sensory assessment |
| H-22.03.05P |
finish seeds and nuts |
seeds and nuts are finished using methods according to recipe specifications |
Range of variables
- tools and equipment include: colanders, steamers, pans (hotel, frying, sheet), pots, tongs, spatula, pressure cooker
- cooking methods include: boiling, steaming, roasting, baking, frying, simmering, pilaf
- seeds include: pumpkin, sunflower, flax, chia, quinoa, sesame
- nuts include: tree nuts (almonds, pine, walnuts), groundnuts (peanuts)
- methods for finishing include: puréeing, seasoning, curing, candying
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| H-22.03.01L |
demonstrate knowledge of seeds and nuts, and their applications |
define terminology associated with seeds and nuts |
| identify types of seeds and nuts, and describe their characteristics and applications |
| identify dietary requirements specific to seeds and nuts |
| H-22.03.02L |
demonstrate knowledge of procedures used to prepare seeds, nuts and related dishes |
describe cooking methods used to prepare seeds, nuts and related dishes |
| H-22.03.03L |
demonstrate knowledge of procedures used to finish seeds, nuts and related dishes |
describe finishing and presentation techniques specific to seeds and nuts |
| H-22.03.04L |
demonstrate knowledge of procedures used to handle and store cooked seeds, nuts and related dishes |
describe procedures used to handle and store cooked seeds, nuts and related dishes |
Range of variables
- seeds include: pumpkin, sunflower, flax, chia, quinoa, sesame
- nuts include: tree nuts (almonds, pine, walnuts), groundnuts (peanuts)
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- cooking methods include: boiling, steaming, roasting, baking, frying, simmering, pilaf
Task H-23 Prepares alternative proteins
Task descriptor
Alternative proteinscan be served on their own, as main dishes, or as a source of protein in many recipes. They can also be incorporated as key ingredients in many dishes such as soups, pastas, salads, and hot and cold appetizers. Alternative proteins may include insects and plant-based protein sources.
H-23.01 Selects alternative proteins
H-23.01 Selects alternative proteins
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| H-23.01.01P |
choose types of alternative proteins |
types of alternative proteins are chosen according to recipe specifications, desired results and dietary requirements |
| H-23.01.02P |
choose amount of alternative proteins |
amount of alternative proteins are chosen according to recipe specifications |
Range of variables
- alternative proteins include:tofu (firm, soft), tempeh, bean curd, seitan (gluten), market forms (prepared and packaged), insects
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| H-23.01.01L |
demonstrate knowledge of alternative proteins and their applications |
define terminology associated with alternative proteins |
| identify types of alternative proteins,and describe their characteristics and applications |
| identify dietary requirements specific toalternative proteins |
| H-23.01.02L |
demonstrate knowledge of procedures used to select alternative proteins |
describe procedures used to select alternative proteins |
| describe methods to determine yields of alternative proteins |
| H-23.01.03P |
demonstrate knowledge of procedures used to handle and store alternative proteins |
describe procedures used to handle and store alternative proteins |
Range of variables
- alternative proteins include:tofu (firm, soft), tempeh, bean curd, seitan (gluten), market forms (prepared and packaged), insects
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
H-23.02 Processes alternative proteins
H-23.02 Processes alternative proteins
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PE |
NB |
QC |
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MB |
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yes |
yes |
yes |
yes |
yes |
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| H-23.02.01P |
prepare alternative proteins |
alternative proteins are prepared according to manufacturers’ and recipe specifications, and desired results |
| H-23.02.02P |
inspect alternative proteins |
alternative proteins are inspected to ensure freshness and quality according to sensory assessment |
| H-23.02.03P |
flavour alternative proteins |
alternative proteins are seasoned, glazed or marinated according to recipe specifications and desired results |
Range of variables
- alternative proteins include:tofu (firm, soft), tempeh, bean curd, seitan (gluten), market forms (prepared and packaged), insects
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| H-23.02.01L |
demonstrate knowledge of alternative proteins and their applications |
define terminology associated with alternative proteins |
| identify types of alternative proteins,and describe their characteristics and applications |
| identify dietary requirements specific toalternative proteins |
| H-23.02.02L |
demonstrate knowledge of procedures used to process alternative proteins |
describe procedures used to process alternative proteins |
| H-23.02.03L |
demonstrate knowledge of procedures used to handle and store alternative proteins |
describe procedures used to handle and store alternative proteins |
Range of variables
- alternative proteins include:tofu (firm, soft), tempeh, bean curd, seitan (gluten), market forms (prepared and packaged), insects
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- process includes: thaw, steep, cut, marinate, bread, batter, mix, curdle, press
H-23.03 Cooks alternative proteins
H-23.03 Cooks alternative proteins
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| H-23.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| H-23.03.02P |
use cooking methods |
cooking methods are used according to manufacturers’ and recipe specifications, and desired results |
| H-23.03.03P |
determine doneness |
doneness is determined according to methods and jurisdictional regulations |
| H-23.03.04P |
finish alternative proteins |
alternative proteins are finished according to manufacturers’ and recipe specifications |
Range of variables
- tools and equipment include: pots, tongs, spatula, pans (grill, frying), wok
- cooking methods include: boiling, steaming, grilling, deep frying, shallow frying, roasting, baking
- methods to determine doneness include: sensory assessment, temperature
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- alternative proteins include:tofu (firm, soft), tempeh, bean curd, seitan (gluten), market forms (prepared and packaged), insects
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| H-23.03.01L |
demonstrate knowledge of alternative proteins and their applications |
define terminology associated with alternative proteins |
| identify types of alternative proteins,and describe their characteristics and applications |
| identify dietary requirements specific toalternative proteins |
| identify cooking methods applicable to various types of alternative proteins |
| H-23.03.02L |
demonstrate knowledge of procedures used to cook alternative proteins |
describe procedures used to cook alternative proteins |
| H-23.03.03L |
demonstrate knowledge of procedures used to finish alternative proteins, and related dishes |
describe finishing and presentation techniques |
| H-23.03.04L |
demonstrate knowledge of procedures used to handle and store cooked alternative proteins and related dishes |
describe procedures used to handle and store cooked alternative proteins, and related dishes |
Range of variables
- alternative proteins include:tofu (firm, soft), tempeh, bean curd, seitan (gluten), market forms (prepared and packaged), insects
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- cooking methods include: boiling, steaming, grilling, deep frying, shallow frying, roasting, baking