COOKERY

Lesson A.1. Some Methods of Preparing Vegetables

Lesson A.2. Market Forms and Methods of Cooking Vegetables

Lesson A.3. Plating Styles with Vegetable Dishes

Lesson A.4. Storing Vegetables

Lesson B.1. Sources of Starch and Cereals

Lesson B.2. Methods of cooking Starch and Cereal Dishes

Lesson B.3. Techniques in Presenting Starch and Cereal Dishes

Lesson B.4. Storing Starch and Cereal Dishes

Lesson C.1. Principles in Meat Preparation

Lesson C.2. Meat Cuts: Cooking Methods

Lesson C.3. Methods of Presenting Meat Dishes

Lesson C.4. Techniques in Storing Meat

Lesson D.1. Tools, Utensils, and Equipment needed in Egg Preparation

Lesson D.2. Market Forms of Eggs

Lesson D.3. Factors for Consideration in Presenting Egg Dishes

Lesson D.4. Factors for Consideration in Presenting Egg Dishes