Table of Content
 

Hygiene, Safety, Receiving of Commodities

• Personal Hygiene
• Kitchen Clothing
• Protective
• Washable
• Color
• Light and Comfortable
• Strong
• Absorbent
• Receiving of Commodities

Chicken Cutting

• Meats
• Storage
• Preparation
• Breast
• Breast Quarter
• Breast Halves
• Tenderloin
• Wing
• Drummette
• Wingette
• Wingette
• Wing Tip
• Leg Quarters
• Leg
• Thigh
• Drumstick
• Giblets
• Cooking time of different parts of chicken

Cuts of Vegetables

• Small Dice 
• Shred 
• French Fry 
• Julienne 
• Medium Cube 
• Chop 
• Paysanne 

Method of Cooking

• Cooking
• Objective of cooking
• Various method of Cooking
• Medium of Fat
• Dry Cooking
• Medium of Liquid
• Steaming
• Uses of blanching
• Medium of Fat
• Frying
• Dry Cooking

Salad, Sauce

• Salad Dressing
• Sauce 
• Mother Sauces
• Father Sauces
• Bechamel  sauce
• Veloute sauce
• Espagnole sauce
• Hollandaise sauce
• Mayonnaise sauce
• Tomato sauce

Stock/Soup

• Stock
• Bones
• Mirepoix
• Herbs and spices
• Preparing stock
• Soup

Cheese

• Curdling
• Curd processing
• Aging
• Different types of Cheese

Cuts of Beef

• Brisket
• Chuck
• Flank
• Fore Rib
• Leg
• Neck
• Plate
• Rump
• Shank
• Shin
• Silverside
• Sirloin (Short loin)
• Thick Rib
• Thin Rib
• Topside (Top round)

Cuts of Pork

• Belly
• Chump
• Collar or Neck End
• Feet/Trotters
• Head
• Hock
• Leg
• Loin
• Ribs
• Shoulder

Cuts of Lamb

• Breast
• Flank
• Fore shank
• Leg
• Loin
• Neck
• Rack
• Scrag
• Shoulder

Fish

• Types of Fish
• Storage
• Quality points for buying
• Preservation
• Freezing
• Thawing Frozen Fish
• Canning Fish
• Smoking Fish
• List of Oily/fatty fish
• List of White fish
• Shellfish
• Crustaceans-have external skeletons
• Purchasing point of Shellfish

Cooking

• Meaning of Cooking
• Definition of Cooking
• Changes that happens because of cooking
• Heat Transfer
• Methods of heat transfer in cooking food

Meat Cooking

• The Aims of Cooking Meat
• Changes that occurs during Cooking of Meat
• Color changes
• Connective tissue softens
• Fat melts, browning occurs and flavour develops
• Cooking Method for Beef and Lamb
• The cooking method you use depends on
• Dry Heat Methods Roasting
• Grilling (broiling)
• Barbecuing
• Fan-grilling
• Pan-grilling
• Pan-frying (Shollow frying)
• Sauteing
• Stir-frying
• Moist Heat Methods
• Braising
• Pot-roasting
• Stewing or Casseroling
• Simmering
• Poaching
• Pressure Cooking
• Methods Combining Moist and Dry Heat
• Covered Roasting

Sandwich

• Open sandwich
• Canape