01 Professional Cookery: 1st Year

Cookery: Module 04 Canapes


Description
Culinary French Section 3
COOKERY THEORY
Eggs
Vegetables
Sandwiches and Canapes
FOOD COSTING
Food Costing Exercise 5
Lesson 3 Value Added Tax
MANAGEMENT
Hospitality and Tourism
Content
  • Culinary French
  • Culinary French Section 3
  • Cookery Theory
  • Eggs
  • Vegetables
  • Sandwiches and Canapes
  • Food Costing
  • Food Costing Exercise 5
  • Lesson 3 Value Added Tax
  • Management
  • Hospitality and Tourism
  • Skills videos
  • Salads and Sandwiches Demonstration.mp4
  • Video: Sauces - Vinaigrette
  • Hospitality Management - Travel and tourism
  • Fundamental of Tourism & Hospitality
  • Hospitality - Industry Overview
  • Food costing lesson 5.
  • Additional resources videos
  • Sandwiches and Canapes
  • 9 Essential Egg Recipes
  • POACHED EGGS | how to poach an egg (perfectly)
  • How To Cook Perfect Eggs Every Time
  • How to Cook Perfect Fluffy Scrambled Eggs
  • Gordon Ramsay's Scrambled Eggs
  • How to cook vegetables the proper way
  • Pan Steamed Broccoli
  • The BEST Crispy Roast Potatoes
  • How to Boil Potatoes
  • How To Make The Creamiest Mashed Potatoes
  • How to cook vegetables the proper way
  • How to saute vegetables
  • How to Stir Fry Any Vegetable - Three Basic Flavors and Recipes
  • French Video
  • French Lesson - COOKING VERBS Part 1 Kitchen Utensils Food Vocabulary
  • French Lesson - CCOOKING VERBS Part 2 Kitchen Utensils Food Vocabulary
  • French Lesson 82 - Kitchen Utensils Appliances Vocabulary Ustensiles de cuisine
  • French Lesson FOOD VOCABULARY - NOURRITURE / ALIMENTS Vocabulaire
  • French Lesson 25 - VEGETABLES Food Vocabulary - LES LÉGUMES Vocabulaire
  • French Lesson 23 - FRUITS Food Vocabulary - LES FRUITS Vocabulaire Fruta
Completion rules
  • All units must be completed
Prerequisites