Table of contents
Task L-32 Prepares hors d’oeuvres and other finger foods
Task descriptor
Cooks prepare savoury hot and cold items in bite-sized portions of virtually any food. They are made with various combinations of ingredients such as meat, fish, seafood, grains, vegetables, fruit and breads. Diverse cultural influences on Canadian cuisine expand this category to include items such as sushi, spring rolls, spanakopita, satays, and dim sum.
L-32.01 Selects ingredients for hors d’oeuvres and other finger foods
L-32.01 Selects ingredients for hors d’oeuvres and other finger foods
| 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 |
| L-32.01.01P |
identify and choose ingredients |
ingredients are identified and chosen according to recipe specifications and desired results |
| L-32.01.02P |
identify indicators of freshness and quality |
indicators of freshness and quality are identified according to sensory assessment |
Range of variables
- indicators of freshness and quality include: hydration, colour, texture, aroma, best before date, flavour
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-32.01.01L |
demonstrate knowledge of hors d'oeuvres and other finger foods and their applications |
define terminology associated with hors d'oeuvres and other finger foods |
| identify types of hors d'oeuvres and other finger foods and describe their characteristics |
| identify market forms (prepared and packaged) of ingredients for hors d'oeuvres and other finger foods, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for hors d'oeuvres and other finger foods |
| identify dietary requirements specific toingredients for hors d'oeuvres and other finger foods |
| L-32.01.02L |
demonstrate knowledge of procedures used to select ingredients for hors d'oeuvres and other finger foods |
describe procedures used to select ingredients for hors d'oeuvres and other finger foods |
Range of variables
- hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
- market forms include: frozen, fresh
- factors include: seasonality, style of service, availability, price, available resources
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
L-32.02 Processes ingredients for hors d’oeuvres and other finger foods
L-32.02 Processes ingredients for hors d’oeuvres and other finger foods
| 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 |
| L-32.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to recipe specifications and desired results |
| L-32.02.02P |
apply processing methods |
processing methods are applied according to recipe specifications and desired results |
| L-32.02.03P |
cook hors d’oeuvres and other finger food ingredients and components |
hors d’oeuvres and other finger food ingredients and components are cooked according to recipe specifications and desired results |
| L-32.02.04P |
store hors d’oeuvres and other finger food ingredients and components |
hors d’oeuvres and other finger food ingredients and components are stored for future assembly according to jurisdictional regulations and desired results |
Range of variables
- tools and equipment include: food processors, cutting boards, knives, pans, bowls, stove
- methods include: wrapping, mixing, folding, baking, cutting, poaching, frying, blending
- hors d’oeuvres ingredients and components include: vol-au-vent, tart shells, breads, rice, garnish, meats, vegetables, fruit, cheeses, crackers, edible wrapping
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-32.02.01L |
demonstrate knowledge of hors d’oeuvres and other finger foods and their applications |
define terminology associated with hors d’oeuvres and other finger foods |
| identify factors to consider when processing ingredients for hors d’oeuvres and other finger foods |
| identify dietary requirements specific toingredients for hors d'oeuvres and other finger foods |
| L-32.02.02L |
demonstrate knowledge of procedures used to prepare hors d’oeuvres and other finger food ingredients |
describe methods used to process hors d’oeuvres and other finger food ingredients |
Range of variables
- hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
- factors include: texture, flavour, type of service, available resources
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: wrapping, mixing, folding, baking, cutting, poaching, frying, blending
L-32.03 Assembles hors d’oeuvres and other finger foods
L-32.03 Assembles hors d’oeuvres and other finger foods
| 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 |
| L-32.03.01P |
select and use assembly tools and equipment |
assembly tools and equipment are selected and used according to recipe specifications and desired results |
| L-32.03.02P |
use assembly methods |
assembly methods are used according to recipe specifications and desired results |
| L-32.03.03P |
store hors d’oeuvres and other finger food |
hors d’oeuvres and other finger foods are stored for future use according to jurisdictional regulations and desired results |
Range of variables
- assembly tools and equipment include: knives, skewers, toothpicks, bamboo mats, tongs, cutting boards, portioning scoops
- methods include: wrapping, stacking, spreading, breading, brushing
- hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-32.03.01L |
demonstrate knowledge of hors d’oeuvres and other finger foods and their applications |
define terminology associated with hors d’oeuvres and other finger foods |
| identify factors to consider when assembling hors d’oeuvres and other finger foods |
| identify dietary requirements specific toingredients for hors d'oeuvres and other finger foods |
| L-32.03.02L |
demonstrate knowledge of procedures used to assemble hors d’oeuvres and other finger foods |
describe methods used to assemble hors d’oeuvres and other finger foods |
Range of variables
- hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
- factors include: kitchen space, available resources, time management, timing, temperature
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: wrapping, stacking, spreading, breading, brushing
L-32.04 Cooks hors d’oeuvres and other finger foods
L-32.04 Cooks hors d’oeuvres and other finger foods
| 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 |
| L-32.04.01P |
determine cooking methods |
cooking methods are determined according to hors d’oeuvres and other finger foods, recipe specifications and desired results |
| L-32.04.02P |
apply cooking methods |
cooking methods are applied according to recipe specifications and desired results |
| L-32.04.03P |
calculate cooking time |
cooking time is calculated according to type, size and thickness of item, and cooking method according to recipe specifications and desired results |
| L-32.04.04P |
determine doneness |
doneness is determined by using various methods |
Range of variables
- cooking methods include: baking, frying, broiling, steaming
- hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
- methods to check for doneness include: temperature readings, sensory assessments
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-32.04.01L |
demonstrate knowledge of hors d'oeuvres and other finger foods and their applications |
define terminology associated with hors d'oeuvres and other finger foods |
| identify types of hors d'oeuvres and other finger foods and describe their characteristics |
| identify factors to consider when cooking hors d'oeuvres and other finger foods |
| identify dietary requirements specific toingredients for hors d'oeuvres and other finger foods |
| L-32.04.02L |
demonstrate knowledge of procedures used to cook hors d'oeuvres and other finger foods |
describe cooking methods used to cook hors d’oeuvres and other finger foods |
Range of variables
- hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
- factors include: kitchen space, available resources, time management, timing, temperature
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- cooking methods include: baking, frying, broiling, steaming
L-32.05 Finishes hors d’oeuvres and other finger foods
L-32.05 Finishes hors d’oeuvres and other finger foods
| 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 |
| L-32.05.01P |
apply seasoning, sauce, condiments and garnish |
seasoning, sauce, condiments and garnish are applied to hors d’oeuvres and other finger foods according to desired result |
| L-32.05.02P |
present hors d’oeuvres and other finger foods |
hors d’oeuvres and other finger foods are presented according todesired results and styles of service |
| L-32.05.03P |
hold hors d’oeuvres and other finger foods |
hors d’oeuvres and other finger foods are heldfor service according to jurisdictional regulations and desired results |
Range of variables
- hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
- styles of service include: passed, stationed
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-32.05.01L |
demonstrate knowledge of hors d’oeuvres and other finger foods and their applications |
define terminology associated with hors d’oeuvres and other finger foods |
| identify types of hors d’oeuvres and other finger foods and describe their characteristics |
| identify factors to consider when finishing hors d’oeuvres and other finger foods |
| identify dietary requirements specific toingredients for hors d'oeuvres and other finger foods |
| L-32.05.02L |
demonstrate knowledge of procedures used to finish hors d’oeuvres and other finger foods |
identify styles of service associated with hors d’oeuvres and other finger foods |
| describe presentation and finishing techniques |
| describe procedures used to hold and store hors d’oeuvres and other finger foods |
Range of variables
- hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
- factors include: integrity, temperature
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- styles of service include: passed, stationed
- presentation and finishing techniques include: plating, traying, garnishing, tossing, saucing, glazing
Task L-33 Prepares charcuterie and cured products
Task descriptor
Charcuterie and cured products are prepared using various techniques for preserving meats, fin fish and seafood. They can be aged and dried, smoked and cured. Examples of charcuterie and cured products are forcemeats, terrines, pâtés, galantines and ballotines, sausages, variety meats, smoked and fermented meat, fin fish, seafood, poultry. Charcuterie and cured products can be served hot or cold.
L-33.01 Selects ingredients for charcuterie and cured products
L-33.01 Selects ingredients for charcuterie and cured products
| 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 |
| L-33.01.01P |
identify indicators of quality |
indicators of quality are identified according to sensory assessment |
| L-33.01.02P |
identify and choose ingredients for processing |
ingredients for processing are identified and chosen according to recipe specifications and desired results |
Range of variables
- indicators of quality include: hydration, colour, texture, aroma
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-33.01.01L |
demonstrate knowledge of charcuterie and cured products and their applications |
define terminology associated with charcuterie and cured products |
| identify classifications of charcuterie and cured products, and describe their characteristics and applications |
| identify factors to consider when selecting ingredientsfor charcuterie and cured products |
| identify dietary requirements specific toingredientsfor charcuterie and cured products |
| L-33.01.02L |
demonstrate knowledge of procedures used to select charcuterie and cured product ingredients |
describe procedures used to select charcuterie and cured product ingredients |
| L-33.01.03L |
demonstrate knowledge of procedures used to handle charcuterie and cured product ingredients |
describe procedures used to handle charcuterie and cured product ingredients |
Range of variables
- charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines, sausages, variety meats, smoked and fermented meat, fin fish, seafood, poultry
- factors include: quality, storage life, cost, fat yield, meat yield
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
L-33.02 Processes ingredients for charcuterie and cured products
L-33.02 Processes ingredients for charcuterie and cured products
| 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 |
| L-33.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to recipe specifications and desired results |
| L-33.02.02P |
apply processing methods |
processing methods are applied according to recipe specifications and desired results |
| L-33.02.03P |
combine ingredients, seasonings, preservatives and garnishes |
ingredients, seasonings, preservatives and garnishes are combined according to recipe specifications and desired results |
| L-33.02.04P |
assemble ingredients for charcuterie and cured products |
ingredients for charcuterie and cured products are assembled according to recipe specifications, desired results, indicators and jurisdictional regulations |
Range of variables
- processing tools and equipment include: meat grinder, meat slicer, cutters, sausage press, terrine moulds, food processors, smokers
- methods include: smoking, curing, drying, chopping, grinding, emulsifying, marinating, soaking, shaping, moulding, fermenting, stuffing
- charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines, sausages, variety meats, smoked meat, fin fish, seafood, poultry
- indicators include: temperature, time, humidity, pH activity, dehydration
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-33.02.01L |
demonstrate knowledge of charcuterie and cured products and their applications |
define terminology associated with charcuterie and cured products |
| identify classifications of charcuterie and cured products, and describe their characteristics and applications |
| identify temperature and environmental controls needed when curing, smoking and fermenting meats according to jurisdictional regulations |
| identify factors to consider when processing ingredients for charcuterie and cured products |
| identify dietary requirements specific toingredientsfor charcuterie and cured products |
| L-33.02.02L |
demonstrate knowledge of procedures used to process charcuterie and cured product ingredients |
describe methods used to process charcuterie and cured product ingredients |
| L-33.02.03L |
demonstrate knowledge of procedures used to handle and store charcuterie and cured product ingredients |
describe procedures used to handle and store charcuterie and cured product ingredients |
Range of variables
- charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines, sausages, variety meats, smoked meat, fin fish, seafood, poultry
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- factors include: temperature, texture, time, humidity
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: smoking, curing, drying, chopping, grinding, emulsifying, marinating, soaking, shaping, moulding, fermenting, stuffing
L-33.03 Cooks charcuterie and cured products
L-33.03 Cooks charcuterie and cured products
| 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 |
| L-33.03.01P |
select and use cooking tools and equipment |
cooking tools and equipment are selected and used according to recipe specifications and desired results |
| L-33.03.02P |
select temperature |
temperature is selected according to recipe specifications and desired results |
| L-33.03.03P |
apply cooking method |
cooking method is applied according to recipe specifications and desired results |
| L-33.03.04P |
determine charcuterie and cured product doneness |
charcuterie and cured product doneness is determined according to jurisdictional regulations, sensory assessment and indicators |
Range of variables
- cooking tools and equipment include: smokers, ovens, grills, thermal circulator, refrigerator
- cooking methods include: curing, poaching, baking, smoking, drying
- charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines, sausages, variety meats, smoked meat, fin fish, seafood, poultry
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- indicators include: temperature, time, humidity, pH activity, dehydration
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-33.03.01L |
demonstrate knowledge of charcuterie and cured products and their applications |
define terminology associated with charcuterie and cured products |
| identify classifications of charcuterie and cured products, and describe their characteristics and applications |
| identify temperature and environmental controls needed when curing, smoking and fermenting meats |
| identify factors to consider when cooking charcuterie and cured products |
| identify dietary requirements specific toingredientsfor charcuterie and cured products |
| L-33.03.02L |
demonstrate knowledge of procedures used to cook charcuterie and cured products |
describe cooking methods used to cook charcuterie and cured products |
| L-33.03.03L |
demonstrate knowledge of procedures used to handle and store charcuterie and cured products |
describe procedures used to handle and store charcuterie and cured products |
Range of variables
- charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines, sausages, variety meats, smoked meat, fin fish, seafood, poultry
- factors include:degree of doneness, flavorings and seasonings, equipment, temperature, time, yield, resting, texture, humidity
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- cooking methods include: curing, poaching, baking, smoking, drying
L-33.04 Finishes charcuterie and cured products
L-33.04 Finishes charcuterie and cured products
| 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 |
| L-33.04.01P |
apply garnish and finishing techniques |
garnish and finishing techniques are applied to pâtés and terrines according to recipe specifications and desired results |
| L-33.04.02P |
remove casings and membranes |
casings and membranes are removed from select sausages and cured meats |
| L-33.04.03P |
cut and slice charcuterie and cured products |
charcuterie and cured products are cut and sliced according to recipe specifications and desired results |
| L-33.04.04P |
identify and apply secondary cook methods |
secondary cook methods are identified and applied to select charcuterie and cured products according to recipe specifications and desired results |
Range of variables
- finishing techniques include: glazing, filling, presentation, garnishing
- charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines, sausages, variety meats, smoked meat, fin fish, seafood, poultry
- secondary cook methods include: frying, broiling, grilling, poaching, baking
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-33.04.01L |
demonstrate knowledge of charcuterie and cured products and their applications |
define terminology associated with charcuterie and cured products |
| identify temperature and environmental controls needed when curing, smoking and fermenting meats |
| identify factors to consider when finishing charcuterie and cured products |
| identify dietary requirements specific toingredientsfor charcuterie and cured products |
| L-33.04.02L |
demonstrate knowledge of procedures used to finish charcuterie and cured products |
describe styles of service associated with charcuterie and cured products |
| describe procedures used to carve and slice charcuterie and cured products |
| describe finishing techniques |
| L-33.04.03L |
demonstrate knowledge of procedures used to handle and store charcuterie and cured products |
describe procedures used to handle and store charcuterie and cured products |
Range of variables
- charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines, sausages, variety meats, smoked meat, fin fish, seafood, poultry
- factors include:degree of doneness, flavorings and seasonings, equipment, temperature, time, yield, resting, texture, humidity
- finishing techniques include: glazing, filling, presentation, garnishing
Task L-34 Prepares gels and glazes
Task descriptor
Gels are finished products which are used for complementing dishes as well as for entrées, appetizers and desserts. Examples of gels include aspics, gelatin desserts, gelatin salads and fluid gel. The defining ingredients in gels are either animal-based gelatins or plant-based sources such as agar agar.
Glazes are shiny coatings, applied onto other food items to enhance appearance and flavour, and to protect and preserve quality.
L-34.01 Selects ingredients for gels and glazes
L-34.01 Selects ingredients for gels and glazes
| 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 |
| L-34.01.01P |
identify indicators of freshness and quality |
indicators of freshness and quality are identified according to sensory assessment |
| L-34.01.02P |
identify and choose ingredients for gels and glazes |
ingredients for gels and glazes are chosen according to recipe specifications and desired results |
Range of variables
- indicators of freshness and quality include: hydration, colour, texture, aroma, taste
- ingredientsinclude: agar agar, chia seeds, xanthan gum, guar gum, locust bean gum, pectin, gelatin (powdered and sheet), stock, flavourings, sweeteners
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-34.01.01L |
demonstrate knowledge of gels and glazes and their applications |
define terminology associated with gels and glazes |
| identify types of gels, and describe their characteristics and applications |
| identify types of glazes, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for gels and glazes |
| identify dietary requirements specific togels and glazes |
| L-34.01.02L |
demonstrate knowledge of procedures used to select ingredients for gels and glazes |
describe procedures used to select ingredients for gels and glazes |
Range of variables
- types of gels include: aspics, gelatin, pectin, fluid gels
- types of glazes include: sweet, savoury
- factors include: flexibility, pH, heat stability, temperature
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
L-34.02 Processes ingredients for gels and glazes
L-34.02 Processes ingredients for gels and glazes
| 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 |
| L-34.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to recipe specifications and desired results |
| L-34.02.02P |
combine ingredients |
ingredients are combined using processing methods |
| L-34.02.03P |
hold ingredients at temperature |
ingredients are held at temperature according to recipe specifications and desired results |
Range of variables
- processing tools and equipment include: bain-marie, pots, whisks, knives, bowls, juicers, blenders
- methods include: mixing, blooming, heating
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-34.02.01L |
demonstrate knowledge of gels and glazes and their applications |
define terminology associated with gels and glazes |
| identify types of gels, and describe their characteristics and applications |
| identify types of glazes, and describe their characteristics and applications |
| identify factors to consider when processing ingredients for gels and glazes |
| identify dietary requirements specific togels and glazes |
| L-34.02.02L |
demonstrate knowledge of procedures used to prepare gels and glazes |
describe methods used to process ingredients for gels and glazes |
Range of variables
- types of gels include: aspics, gelatin, pectin, fluid gels
- types of glazes include: sweet, savoury
- factors include: time, temperature, viscosity
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: mixing, blooming, heating
L-34.03 Finishes gels and glazes
L-34.03 Finishes gels and glazes
| 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 |
| L-34.03.01P |
select and use finishing tools and equipment |
finishing tools and equipment are selected and used according to recipe specifications and desired results |
| L-34.03.02P |
use finishing techniques |
finishing techniques are used according to recipe specifications and desired results |
| L-34.03.03P |
hold and store gels and glazes |
gels and glazes are held and stored according to recipe specifications, desired results and jurisdictional regulations |
Range of variables
- finishing tools and equipment include: brushes, bain-marie, bowls
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-34.03.01L |
demonstrate knowledge of finishing gels and glazes and their applications |
define terminology associated with gels and glazes |
| identify factors to consider when finishing gels and glazes |
| identify dietary requirements specific togels and glazes |
| L-34.03.02L |
demonstrate knowledge of procedures used to finish gels and glazes |
describe methods used to finish gels and glazes |
| L-34.03.03L |
demonstrate knowledge of procedures used to handle, hold and store gels and glazes |
describe procedures used to handle, hold and store gels and glazes |
Range of variables
- factors include: temperature, shine, viscosity
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: combining, cutting, portioning, presenting, unmoulding
Task L-35 Prepares marinades, rubs and brines
Task descriptor
Marinades are used to enhance flavours and to tenderize the product. They are usually comprised of oils, acids and flavourings. Rubs are dry marinades consisting of seasonings to enhance the flavour of foods. Brine ingredients include liquid, flavourings and salt and can be used to cure and preserve meat, seafood and fin fish.
L-35.01 Selects marinade, rub and brine ingredients
L-35.01 Selects marinade, rub and brine ingredients
| 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 |
| L-35.01.01P |
choose marinade, rub or brine |
marinade, rub or brine is chosen according to type of protein, vegetables or fruit being used, recipe specifications and desired results |
| L-35.01.02P |
identify and choose ingredients |
ingredients are identified and chosen according to recipe specifications and desired results |
Range of variables
- marinades include: vinegar-based, salt-based, fruit-based, alcohol-based
- rubs include: dry seasoning, pastes, mustard-based, sugar-based
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-35.01.01L |
demonstrate knowledge of marinades, rubs and brines and their applications |
define terminology associated with marinades, rubs and brines |
| identify types of marinades, rubs and brines, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for marinades, rubs and brines |
| identify dietary requirements specific tomarinades, rubs and brines |
| identify ingredients and ratios used to prepare marinades, rubs and brines |
| L-35.01.02L |
demonstrate knowledge of procedures used to select ingredients for marinades, rubs and brines |
describe procedures used to select ingredients for marinades, rubs and brines |
| L-35.01.03L |
demonstrate knowledge of procedures used to handle and store ingredients for marinades, rubs and brines |
describe procedures used to handle and store ingredients for marinades, rubs and brines |
Range of variables
- marinades include: vinegar-based, salt-based, fruit-based, alcohol-based
- rubs include: dry seasoning, pastes, mustard-based, sugar-based
- factors include: product availability, time, quality, function, moisture content
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
L-35.02 Processes marinade, rub and brine ingredients
L-35.02 Processes marinade, rub and brine ingredients
| 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 |
| L-35.02.01P |
prepare and measure ingredients |
ingredients are prepared and measured according to recipe specifications |
| L-35.02.02P |
select and use non-reactive processing tools and equipment |
non-reactive processing tools and equipment are selected and used according to product specifications |
| L-35.02.03P |
uses processing methods |
processing methods are used according to recipe specifications and desired results |
| L-35.02.04P |
hold and store marinades, rubs and brines |
marinades, rubs and brines are held and stored according to recipe specifications, desired results and jurisdictional regulations |
| L-35.02.05P |
use safe handling procedures |
safe handling procedures are used according to jurisdictional regulations and to avoid cross-contamination |
Range of variables
- non-reactive processing tools and equipment include: non-reactive containers (stainless steel, glass, plastic), blender, food processor, measuring tools
- methods include: combining, heating, dissolving, cooling
- marinades include: vinegar-based, salt-based, fruit-based, alcohol-based
- rubs include: dry seasoning, pastes, mustard-based, sugar-based
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| L-35.02.01L |
demonstrate knowledge of marinades, rubs and brines and their applications |
define terminology associated with marinades, rubs and brines |
| identify factors to consider when processing ingredients for marinades, rubs and brines |
| identify dietary requirements specific tomarinades, rubs and brines |
| L-35.02.02L |
demonstrate knowledge of procedures used to process marinades, rubs and brines |
describe methods used to process marinades, rubs and brines |
| identify ingredients and ratios used to process marinades, rubs and brines |
Range of variables
- marinades include: vinegar-based, salt-based, fruit-based, alcohol-based
- rubs include: dry seasoning, pastes, mustard-based, sugar-based
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- factors include: time, quality, function, moisture content, temperature, assembly sequence, container selection, application method
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: combining, heating, dissolving, cooling