1 |
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Basic sauce productions, features and usage patterns |
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2 |
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Sauces derived from basic sauces and their characteristics |
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3 |
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Basic sauce productions, features and usage patterns |
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4 |
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Sauces derived from basic sauces and their characteristics |
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5 |
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Basic soup productions and their properties |
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6 |
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Properties of vegetable and animal fats, usage areas in kitchen and processing |
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7 |
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Definition, properties and structure of red meat |
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8 |
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MID-TERM EXAM |
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9 |
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Red meat sections, uses and cooking |
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10 |
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Milk and milk products |
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11 |
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Features of the egg, cooking techniques and uses in the kitchen |
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12 |
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Structure of poultry poultry processing |
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13 |
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Fish processing - processing - cooking |
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14 |
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Processing and cooking of shellfish |
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15 |
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Offal definition, division and processing / cooking |
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16 |
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FINAL EXAM |
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17 |
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FINAL EXAM |
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