CA 112 - Basic Culinary Principles

• Identify the ingredients commonly used in cooking and the professional kitchen.
• Use classical knife cuts to industry standards.
• Apply mis en place in food production.
• Prepare meats and seafood.
• Produce basic sauces.
• Create emulsified and puree sauces.
• Develop a variety of cream and clear soups.
• Use proper breakfast cookery techniques.
• Operate, clean and maintain the equipment used in the commercial kitchen.

1. Ratios in Cooking
2. Weights and measurements in the kitchen
3. Knife Skills
4. Basic butchery
5. Stock production
6. Production of Classic and Mother Sauces
7. Clear and Thick Soups
8. Egg cookery and Breakfast Batters
9. Cooking of various rice varieties
10. Cooking of potatoes and vegetables
11. Cooking of grains and legumes