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US 18497 DKO culinary products, terms, and food preparation methods
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Unit Brief
Learner notes
Introduction
Describing Food
Culinary Terminology
Baking Terminology
Common French terms
Cooking Methods
Wet cooking methods
Dry cooking methods
Meats
Beef
How To Butcher An Entire Cow: Every Cut Of Meat Explained
Pork
How to Butcher an Entire Pig: Every Cut of Pork Explained
Sheep/Lamb
How to Butcher an Entire Lamb: Every Cut of Meat Explained
Venison
Offal
Terminology for preparation and cooking of meat or poultry
Section Learning Check
Poultry
Poultry Cuts
Section Learning Check
Fish and Seafood
Fish
Fish of New Zealand
Cuts of Fish
How To Fillet Every Fish
Shellfish
Shellfish of New Zealand
How To Open Every Shellfish
Section Learning check quiz
Cheese
Fresh (no rind)
Natural Rind
Soft White Rind
Semi-soft (Includes washed rind)
Hard
Blue
Section Learning Check
How To Make 13 Italian Cheeses
Fruit
Pip fruit
Berry fruit
Stone fruit
Vine fruit
Citrus fruit
Tropical fruit
Section Learning Check
How To Slice Every Fruit
Vegetables
Leaves
Roots
Tubers
Bulbs
Stems
Seeds and Pods
Flowers
Fruits as Vegetables
Section Learning Check
VegetablesNZ
How To Chop Every Vegetable
Common preparation techniques for fruits and vegetables
Salads
Fungi
Pasta
How to Make 29 Handmade Pasta Shapes With 4 Types of Dough
Grain-based ingredients
Rice
Types of Rice
Rice FAQs
Corn
Polenta
Cornflour
Wheat
Flour
Bulghur wheat
Semolina
Freekah
Couscous
Barley
Oats
Rye
Quinoa
Buckwheat
Section 6: Learning check quiz
Herbs and Spices
Introduction
Herbs
Herbs A-Z
Spices
Spices A-Z
Herb and Spice Blends
Section Learning Check Quiz
Hot Sauces
Roux thickened sauces
Starch thickened sauces
Reduction sauce
Emulsion sauces
Butter sauces
Blended sauces
Section Learning Check
Dressings and Cold Sauces
Mustards
Breads
Types of Bread
Section 8: Learning check
Glossary
A B C
D E F
G H I
J K L
M N O
P Q R
S T U
V W X Y Z
US 18497 DKO culinary products, terms, and food preparation methods
Learner notes
DIGI_-_18497_v9_Learner_Notes (1).pdf
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DIGI_-_18497_v9_Learner_Notes (1).pdfDIGI_-_18497_v9_Learner_Notes (1).pdf