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KITCHEN HYGIENE AND SAFETY FOOD HYGIENE AND SAFETY GENERAL INFORMATION Professional cutlery Cookware Electromechanical equipment Weighing and measuring Portion control BASIC TECHNIQUES Vegetables Fruit Fish and seafood Eggs Meat Poultry BASIC PREPARATIONS Stocks Essential base sauces Basic preparations, mixtures and stuffings Cooking techniques Base doughs Base creams Beating egg whites - Meringues Syrups and boiled sugars Petits four biscuits PRACTICAL KITCHEN WORK Soups Cold appetisers Hot appetisers Eggs Fish Shellfish and crustaceans Meat Offal Poultry Whole dishes Accompanying garnishes Desserts Ice creams, sorbets, sundae and frozen desserts GUIDANCE SHEET EXAMPLE LIST OF RECIPE SHEETS PROFESSIONAL VOCABULARY BIBLIOGRAPHY

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