Students will learn to be able to differentiate between cooking methods in order to choose a cooking techniques based on ingredients, flavor and overall outcome of a dish. This applied skill will aid students in their ability to adapt and create dishes.

 In this course students will learn first how to sear proteins step one in the combination cooking method then the unit will build to integrate moist cooking methods with a main focus on simmering as this is the second step in the combination cooking process. This unit is designed for the students to be able to combine the learned methods to demonstrate these skills by composing a braised/ stewed dish in a combination cooking method. Students will learn the science behind the changes in food throughout the cooking processes based on characteristic changes and how the different processes chosen can affect the outcome. 

• The students will discover multiple cooking techniques with a focus on searing, and simmering to lead up to applying these cooking methods in combination cooking braising or stewing. 

• Students will be able to discuss reasoning for choices made when using cooking methods in a recipe. 

• Students will attribute changes in food over three variables in the cooking process; time, temperature and method. 

• Students will contrast differences in moist cooking methods for Blanching, boiling and simmering. Students will utilize background knowledge to differentiate cuts of meat and then be able to articulate why one cooking method could be chosen over another cooking method.