5.1 Introduction to Stocks, Broth and Bouillon
5.2 Preparation of Basic Thickening Agent
5.3 Preparation of Variety Basic Stocks and Broth
6.1 Tomato Sauce
6.2 Demi Glace
6.3 Veloute
6.4 Bechamel
6.5 Hollandaise
7) 7. Soups
7.1 Thick Soup
7.2 Clear Soup
7.3 Specialty Soup
8) 8. Potatoes
8.1 Types of Potato
8.2 Various Types of Preparation
8.3 Mashed Potato Product
9) 9. Understanding Pasta
9.1 Fresh Pasta
9.2 Dried Pasta
9.3 Basic Pasta Sauce
10) 10. Understanding Rice and other Grains
10.1 Rice Preparations
10.2 Polenta , Beans and Other Grain Preparations
11) 11. Meat Fabrications
11.1 Fabrications of Prime Cuts
11.2 Trimmings and Meat Preparations
11.3 Trussing the Meat Product
12) 12. Poultry
12.1 Fabrication of Whole Chicken
12.2 Deboning Leg and Breast
12.3 Trussing for Poultry Product
13) 13. Fish and Shellfish
13.1 Basic Shellfish Preparations
13.2 Basic Filleting Fish
13.3 Basic Preparation Cephalopod,Arthropod and Mollusk
14) 14. Final Cooking Exam
14.1 Grouping Final Assessment
14.1.1 student are required to identify basic ingredients
commonly used in western cookery (15 item , 5
minute)
14.1.2 Vegetables Cutting ( 5 types, 10 minute)
14.1.3 Egg Cookery (2 types, 10 minute)
14.1.4 Salad and Salad Dressing ( 2 types, 15 minute)
14.1.5 Stock and Thickening Agent (3 types, 25 minute)
14.1.6 Sauces ( 4 types, 30 minute)
14.1.7 Soups (2 types , 30 minute)
14.1.8 Potatoes (3 types of potato cuts, 3 types mashed
potato product, 30 minute )
14.1.9 Pasta, Legumes and Rice (1 type for each products,
30 minute)
14.1.10 Meat (Cooking Steak and Meat Trussing, 20 minute)
14.1.11 Poultry (Trussing,Deboning,Pan Fried and Chicken
Boxing, 20 minute)
14.1.12 Fish and Seafood ( Filleting and Pan Fry) (20
minute)
14.2 Total Time: 220 minute / 50 Marks
