Cook - Employer Registry

ESSENTIAL SKILLS
PRINCIPLES OF
MATHEMATICS (PM)
GUIDELINES
COOK
NOC 6242
PM15
Use Angles
Upon completion of this objective, learners will be able to:
15.1 identify various types of angles common to the trade
15.2 compare angles common to the trade
15.3 measure angles
15.4 use knowledge of angles to solve problems
Angles are used quite often in the cooking trade, and an understanding of them is
important to the taste, texture and visual appeal of food. They also have an impact
on kitchen safety.
For example, many knife cuts for meats and vegetables are based on consistent
angles to expose surface areas for cooking or even make foods tender;
moving/draining hot liquids in large and small tilting pans requires an
understanding of angles so the liquid is poured at the right speed; and when buffets
and displays are planned, angles are used to help with the visual appeal of foods
and table decorations.
Because of the technical nature of this objective, Professional Cooking for
Canadian Chefs, 6 th Edition by Wayne Gisslen and its study guide are the primary
resources.
Non-contextualized Resources:
Introductory Technical Mathematics, 5 th Edition (Units 19-21)
Pre-Apprentice Training - A Test Preparation Manual for the Skilled Trades
Online Resources:
http://mathforum.org/%7esarah/hamilton/
http://www.khake.com/page47.html
http://www.math-drills.com/orderofoperations.shtml
http://xpmath.com/careers/jobsresult.phpgroupID=7&jobID=16
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Cook
NOC 6242