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, equipment, 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 to Classify Foods

LESSON UNIT 4. VEGETABLES

1. Classification by species and variety.
2. Handling and Storage Techniques for Raw Tubers.

TEACHING UNIT 5. LEGUMES.

1. Classification by species and variety.
2. Raw Food Handling and Preservation Techniques

LESSON UNIT 6. FISH AND SEAFOOD

1. Classification by species and variety –
2. Raw Food Handling and Preservation Techniques

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 Stock –
2. Classification and Uses of the Main Sauces

TEACHING UNIT 9. FIRST COURSES

1. Broths, soups, and cream soups
2. Simple dishes made with dried legumes.
3. Simple vegetable-based dishes.
4. Basic dishes made with rice and other grains.
5. Simple pasta dishes.

TEACHING UNIT 10. MAIN COURSES

1. Simple Egg-Based Dishes
2. Simple fish and seafood dishes
3. Basic dishes featuring meat, poultry, and game

TEACHING UNIT 11. BASIC PREPARATIONS FOR BAKING AND PASTRY-MAKING

1. Introduction
2. Basic Baking and Pastry 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