Introduction to Food Production

Topics Covered in This Course:

In Section 1 of this course you will cover these topics: Professionalism Food safety and sanitation Nutrition Menus and recipes Tools and equipment Knife skills In Section 2 of this course you will cover these topics: Flavors and flavoring Dairy products Mise en place Principles of cooking Stocks and sauces Soups In Section 3 of this exam you will be evaluated on below listed topics: Principles of meat cookery Beef Veal Lamb Pork Poultry In Section 4 of this course you will cover these topics: Game Fish and shellfish Eggs and breakfast Vegetables Potatoes, grains and pasta Vegetarian cooking In Section 5 of this course you will cover these topics: Salads and salad dressings Fruits Sandwiches Charcuterie Hors d and rsquo;oeuvre and canap and eacute;s Principles of the bakeshop Quick breads Yeast breads Pies, pastries and cookies Cakes and frostings Custards, creams, frozen desserts and sauces Plate presentation Buffet presentation