This course at Food preparation and preservation offers you specialised training in this field. Throughout history, one of the main problems those who have been confronted humanity has been the preservation of food, as it tends to spoil very quickly if the methods of appropriate conservation measures. However, thanks to the technological and scientific advances, various food preservation methods have been developed which make it possible to keep them in good condition for a longer period. This course therefore aims to provide the necessary knowledge for the preparation and preservation of food.
Sector-specific
Cooking and Culinary Techniques
3 pm
Food preparation and preservation
Cooking and Culinary Techniques
3 pm
Introduction
Objectives
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To familiarise oneself with basic kitchen equipment.
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Identify the cookware and kitchen utensils.
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To understand the characteristics of raw materials.
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To learn food preparation techniques.
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To understand conservation systems and the techniques involved.
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Master the art of recreating culinary dishes.
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Maintain hygiene in food preparation areas.
Table of Contents
TEACHING UNIT 1. KITCHEN APPLIANCES
- Basic machinery
- Batteries and tools
TEACHING UNIT 2. RAW MATERIALS
- Features
- Varieties
- Properties and culinary uses
TEACHING UNIT 3. PREPARING PRODUCTS
- Basic treatment
- Cuts and pieces
- Pre-processing techniques
- Monitoring of results
TEACHING UNIT 4. FOOD PREPARATION
- Pre-processing and handling of vegetables
- Poultry
- Sheep
- Cattle
- Pork
- Fish
TEACHING UNIT 5. CONSERVATION
- Systems and methods
- Equipment associated with each system/method
- Techniques for implementing the various systems/methods
TEACHING UNIT 6. PRODUCT REGENERATION
- Definition
- Procedures
- Product regeneration
TEACHING UNIT 7. HYGIENE IN FOOD PREPARATION AREAS
- Facilities and equipment
- Manipulation
- Food poisoning
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