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Food Production - I

• Prelims

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• 1. Introduction to Kitchen

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• 2. Introduction to Equipment

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• 3. Safe Practices in Lifting And Storing Goods

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• 4. Commodities - Dry

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• 5. Commodities - Vegetable And Fruit

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• 6. Cuts of Vegetables

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• 7. Stocks (Fond de Cuisine)

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• 8. Sauces - Stock Based

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• 9. Soup Preparation - Thin Soups

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• 10. Soup Preparation - Thick Soups

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• 11. Egg Products Preparation

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• 12. Menus

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