ΠΕΡΙΓΡΑΦΗ

A training program dedicated to Line Cooks that want to enhance their skills and knowledge.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

• 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

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

Cooks