1 |
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Vegetables, fruits, legumes and components |
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2 |
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Properties of vegetable and animal fats |
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3 |
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The use of vegetables and fruit components in the kitchen |
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4 |
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Cereal products and their components |
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5 |
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Structure and other characteristics of poultry and game animals |
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6 |
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Sea structure and other properties |
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7 |
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Structure and other characteristics of shellfish |
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8 |
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MID-TERM EXAM |
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9 |
- |
Course review |
- |
10 |
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Basic cooking techniques (Boiling, Poche, Braising, Blaching) |
- |
11 |
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Basic cooking techniques (Frying ,Confit, Souted) |
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12 |
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Basic cooking techniques (Roti, Cuit Au Four, Frit) |
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13 |
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Basic cooking techniques (Gratine, Glaze, Rosto) |
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14 |
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Basic cooking techniques (Sousvide - Dehydration)
) |
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15 |
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Structure and processing of basic pastes |
- |
16 |
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FINAL EXAM |
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17 |
- |
FINAL EXAM |
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