Cooking skills and techniques for line cooks

Main cooking methods, applicability advantages and disadvantages
Mother sauces and derivatives (Tomato sauce/Hollandaise sauce/Veloute/Bechamel/Espagnole sauce)
Understanding meats (Beef/Pork/Game/Poultry)
Understanding fish (Round/Flat/Cartilaginous)
Preservation methods (Pasteurization/Sterilization/Refrigeration/Freezing/Drying/Vacuum packing/Smoking)

By the end of this course participants will be able to understand and apply the following:

Understand and explain the difference between moist heat & dry heat cooking methods
Choose and apply cooking methods according to the desired outcome
Know what the main sauces are; prepare, evaluate and factors to consider when pairing the main sauces
Understand the difference between round/flat/cartilaginous fish, know how they are classified and what cooking methods you should use according to their fat content.
Understand the main preservation methods and their importance

Delegates profile:

The training program will be held for minimum 10 participants , and for maximum 15.

DETAILED SEMINAR COSTS

SEMINAR PROGRAMME