There are no comments to view for this package. Leave a comment »
10/14/2020 10:40:51 AM
Comment: The first note is confusing. I don't feel there is a difference between 'blanch and refresh', and 'par-cook and refresh'. Yet the note says that blanched vegetables require longer cooking times to reheat for service, than par-cooked vegetables.
In Professional cooking:
-Par-cook is to partially cook by any method. (P. 1054)
-Blanch is to cook an item partially and briefly in boiling water or hot fat. (P. 1044)
2/14/2020 2:02:35 PM
Page: 11 - 51
Comment: Please add Fahrenheit temperatures to ALL ILMs when referring to cooking temperatures/oven settings, etc. Most kitchens do not have ovens that use Celsius dials/controls. It's confusing for students to study these temperatures in Celsius, but then revert back to fahrenheit when they are actually cooking. Thanks.
2/14/2020 1:55:06 PM
Page: 23, 24
Comment: Module 180202b - The safe internal cooking temperatures for cornish hen and turkey are listed as 74 C (165 F), which is different than poultry in module 180103b. On page 29 of module 180103b, it states that "The Alberta Health Code requires that poultry products be cooked to an internal of 77 C (170.6 F) in order to destroy salmonella bacteria. The information in module 180202b is not consistent, and needs to be corrected. This is confusing for students.
2/10/2020 10:10:27 AM
Comment: There have been significant changes to the Canada Food Guide which greatly affects module 180201d