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Professional Cookery: 1st Year

Cookery: Module 05 Salads and Dressing


Description
Salads and Dressings
Stocks
Soups
HEALTH & SAFETY
Identify Kitchen Equipment & Utensils
CULINARY FRENCH
Culinary French Section 4
Content
  • Cookery Theory
  • Salads and Dressings
  • Stocks
  • Soups
  • Health & Safety
  • Identify Kitchen Equipment & Utensils
  • Culinary French
  • Culinary French Section 4
  • Skills Video
  • Salads an dressing
  • How to make Coulis
  • Stocks
  • Stocks-Brown Stock
  • Stocks-Court Bouillon
  • Stocks-White Stock
  • Thickening Agent Roux
  • Stocks Vegetable Stock
  • Stocks Fish stock
  • Soups
  • Video: Soups - Bisque
  • Video: Soups - Broth
  • Video: Soups - Chowder
  • Video: Soups - Cream
  • French course videos
  • French Lesson 229 - COOKING VERBS Part 3 Kitchen Utensils Food Vocabulary French
  • French Lesson 230 - COOKING VERBS Part 4 Kitchen Utensils Food Vocabulary French
Completion rules
  • All units must be completed
Prerequisites
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