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COOK in Torino (Turin) from 13 April 2019

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Professional Cooking COOK
Region: Piedmont Locality: Turin
from: 13 April 2019 Duration: 3 months
Availability and Prices Request
The aim of the course is to give the student the skills to assist the chef in the definition of recipes and menus, preparing more complex dishes, constantly evaluate the working time in relation to the requests coming from the Hall. At the end of the course the student will be able to deal with both the preparation and the presentation of the dishes, in addition to knowing how to choose the raw materials to be used. The course offers interesting job opportunities in Italy and abroad. COURSE OUTLINE Module 1: the job of Cook The kitchen Department kitchen staff professional uniform glossary of terms technical and professional Form 2: Tartine, Canapé, mousses and decorations with explanation of the pickling preparation technique Hot and cold sauces Dressings Toppings vegetable fats animal fats and other desserts Seasoning Spices Herbs parent-derived Sauces cooking Funds Form 3 Appetizers: the various preparations of cooking: steam, jumped, arro I'm cooking the main Meaning, boiled cooking food kitchen Rules to consider when cooking food Module 4: clear Soups and related fresh pastas, stuffed and baked potato Gnocchi, semolina Some kinds of pastries shallows with their sauces Module 6 Module 5: the various egg preparations: the cut of meat beef: cut with rocket. Poultry meat: cooking of some types of meats pork: cooking, presentation and completion of Form 7 different Preparations of lamb dish: cutting the vegetables and cooking vegetables, legumes, mushrooms, preparation techniques and use in the kitchen Basic recipes with vegetables Module 8: the various preparations on the fish: cleaning The freshness of fish Shellfish Crustaceans use of fish and shellfish in cooking some recipes Form 9: art of pastry, Sweet pastries to line: left the Basic, creme dough: sponge cake, filling and completing the sweet Paste base mounted Bavarian Cream Meringue dough choux Pastries warm ice cream and sorbet sugar and chocolate Form 10: brief history of men's Designer menu u Dishes and products related to seasonal Types of menu how to prepare a menu

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Accommodations: (Apartment) (Hotel - B&B)

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