| Catalog Content |
Introduction to Kitchen: The importance of kitchen, Kitchen equipment, Kitchen tools and equipment, Processes in the kitchen: Chopping methods used in international kitchens, Preparing products from vegetables and fruits, Hot kitchen applications, Various beverages, Preparing and cooking dried legumes; Cooking Methods: Grilling meat dishes; Steaming, Sauteing, Cooking in low oil, Cooking in deep oil, Cooking in 80-90 degrees warm water, Steaming, Cooking food in its juice, Gratinating, Cooking in the oven, Baking bakery, Sauces and food pairing, Preparing products from grains, International culinary terms. |
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