Basic cooking techniques

TEACHING UNIT 1. INTRODUCTION TO COOKING

1. Introduction to the kitchen area
2. Physical conditions of the premises
3. Facilities: machinery, furniture, kitchenware and utensils
4. The kitchen assistant and their duties

TEACHING UNIT 2. FOOD HANDLING

TEACHING UNIT 3. FOOD AND NUTRITION

1. Food and nutrition: definition
2. Different ways of classifying food

TEACHING UNIT 4. VEGETABLES

1. Classification by species and variety.
2. Handling and storage techniques for raw tubers.

TEACHING UNIT 5. PULSES.

1. Classification by species and variety.
2. Techniques for handling and preserving raw fish

TEACHING UNIT 6. FISH AND SEAFOOD

1. Classification by species and variety -
2. Techniques for handling and preserving raw fish

TEACHING UNIT 7. MEAT, POULTRY AND GAME

1. Classification by species and variety.
2. Preparation, handling and storage of raw produce

TEACHING UNIT 8. BASIC COOKING TECHNIQUES

1. Basic culinary techniques: definition, types, composition and preservation of stocks -
2. Classification and uses of the main sauces

TEACHING UNIT 9. STARTERS

1. Broths, soups and cream soups
2. Simple dishes made with pulses.
3. Simple vegetable-based dishes.
4. Basic dishes made from rice and other cereals.
5. Simple pasta dishes.

TEACHING UNIT 10. MAIN COURSES

1. Simple egg-based dishes
2. Simple fish and seafood dishes
3. Simple dishes featuring meat, poultry and game

TEACHING UNIT 11. BASIC PREPARATIONS FOR BAKING AND PATISSERIE

1. Introduction
2. Basic baking and pastry-making techniques:
3. Desserts and ice cream

TEACHING UNIT 12. REGIONAL AND NATIONAL CUISINE

1. Regional cuisine
2. The most representative dishes of the national cuisine
3. International cuisine
4. World cuisines