Duration:

Theoretical & practical training for 4 days

Maximum Number of Participants:

15 Participants

Content:

The Basic Cooking Techniques workshop covers an in-depth explanation of the physical and chemical processes taking place during cooking and their effects on foods, so participants understand the reasons behind basic cooking rules. Then the 18 basic cooking techniques from dry heat to moist heat and the combination of dry and moist heat techniques will be explained in detail in theory and practical training sessions.

Structure of the workshop and topics covered:

• Physical & chemical processes of water, fat, carbohydrates and protein in cooking & preservation
• Guidelines and rules for refrigeration & freezing of foods
• 18 Basic Cooking Techniques in theory & hands on training
• Preferred cooking techniques in relation to food products