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Basic Cooking
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Course Outline
Introduction to Cooking
Aims and Objectives, Purpose and Advantages of Cooking Food
Sanitation and Food Safety
Sanitation
Safety in the Kitchen (Workplace)
Food Safety Hazards
HACCP
Kitchen Tools and Equipment
Knife Set
Measuring Tools
Strainers
Cook Wares
Kitchen Tools
Kitchen Equipment
Concepts in "Mise en Place"
Mise en Place
Standardized Recipe
Knife Skills
The Principles of Cooking Food
Methods of Heat Transfer
Food Preparation Terms
Cooking Terms
Moist Heat Method
Dry Heat Method
Recipes
Culinary Terms
Evaluation Form
Basic Cooking
POSTTEST
Concepts in "Mise en Place"
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