Introduction to Food Production

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Professionalism
    Food safety and sanitation
    Nutrition
    Menus and recipes
    Tools and equipment
    Knife skills
  In Section 2 of this course you will cover these topics:
    Flavors and flavoring
    Dairy products
    Mise en place
    Principles of cooking
    Stocks and sauces
    Soups
  In Section 3 of this exam you will be evaluated on below listed topics:
    Principles of meat cookery
    Beef
    Veal
    Lamb
    Pork
    Poultry
  In Section 4 of this course you will cover these topics:
    Game
    Fish and shellfish
    Eggs and breakfast
    Vegetables
    Potatoes, grains and pasta
    Vegetarian cooking
  In Section 5 of this course you will cover these topics:
    Salads and salad dressings
    Fruits
    Sandwiches
    Charcuterie
    Hors d and rsquo;oeuvre and canap and eacute;s
    Principles of the bakeshop
    Quick breads
    Yeast breads
    Pies, pastries and cookies
    Cakes and frostings
    Custards, creams, frozen desserts and sauces
    Plate presentation
    Buffet presentation