| 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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