Kitchen Production Tips

a) Read on the type of moist heat cooking dry heat cooking.

b) Reason/motives for cooking
c) How to control flavor changes in vegetable
d) Functions of Egg
e) Principle of cooking Eggs
f) Types of pasta
g) Types of stocks
h) Category of soup
i) Factor affecting meat grades
j) Types of meat supplier
k) Cooking principles
l) Preventing color changes in vegetables (orange and yellow)
m) Rules in cooking vegetable
n) Methods of poaching eggs
o) Types of cheese
p) Process of cooling and storing stocks
q) Types of vegetables cutting
r) Principle of meat cookery