Different international cookery culture

Soup cultures of different cultures

Characteristics of special soups

Special soup varieties of different cultures

Preparing, garnishing and serving different soups in accordance to its origin.

Make fond

Cook soup

Prepare garnish

Get products ready for service

Cooks international special soups by:

Preparing equipment and ingredients for the special soups

Preparing fond for special soups

Cooking soups as per the characteristics and type

Preparing garnish as per the characteristics and type of the soups

Preparing the soup for service

Following Health & Safety and hygiene procedures

Prepares fond for special soups

Cooks the soup according to its characteristics and type

Prepares suitable garnish as per the characteristics and type of the soup

Prepares the soup for service

Follows the personal care and hygiene rules when working

Characteristics of cold soups

Points to consider when cooking cold soups

Cold soup varieties

Preparing, garnishing and serving cold soups

Make fond

Cook soup

Chill

Prepare garnish

Get products ready for service

Cooks international cold soups by:

Preparing equipment and ingredients for the cold soups

Preparing fond for cold soups

Cooking soups as per the characteristics and type

Chilling soup as per the characteristics and type

Preparing garnish as per the characteristics and type of the soups

Preparing the soup for service

Following Health & Safety and hygiene procedures

Prepares fond for cold soups

Cooks the soup according to its characteristics and type

Chills the soup according to its characteristics and type

Prepares suitable garnish according to the characteristics and type of the soup

Prepares the soup for service

Follows the personal care and hygiene rules when working

Cooked international cold soups

Classification of basic sauces

Preparation of béchamel sauce

Points to consider when preparing béchamel sauce

Characteristic of a good béchamel sauce

Preservation of béchamel sauce and its derivatives

Prepare garnished onion or white mirepoix

Prepare milk fond, melt butter, fry the flour, strain when it gains texture

Check for taste

Prepare for service

Use at appropriate areas

Prepares béchamel sauce by:

Preparing equipment and ingredients for béchamel sauce

Preparing béchamel sauce following the instructions

Using the sauce at appropriate areas

Prepares Béchamel sauce by following instructions

Uses the sauce where required

Points to consider when preparing tomato sauce

Areas to use tomato sauce and its derivatives

Preservation of tomato sauce

Points to consider when making sauce with butter

Areas to use butter sauces and derivatives

Preservation of butter sauces

Prepare tomato concasse

Prepare tomato sauce and its derivatives

Whiten and raise the butter

Prepare cold butter sauce

Prepare derivatives of butter sauce

Prepare for service

Prepares tomato sauce by:

Preparing the equipment and ingredients for tomato sauce

Preparing tomato concasse

Preparing tomato sauce and its derivatives

Whitening and raising the butter

Preparing cold butter sauce

Preparing butter sauce derivatives

Preparing for service

Prepares tomato concasse

Prepares tomato sauce and its derivatives

Melts and foams the butter

Prepares cold butter sauce

Prepares butter sauce derivatives

Prepares for service

Preparation of Demi Glace sauce

Points to consider when making Demi Glace sauce

Characteristics of a good Demi Glace sauce

Preservation of Brown sauces (Demi Glace)

Prepare Brown sauce (demi glace sauce)

Prepare derivatives of demi glace sauce

Prepare for service

Use at appropriate areas

Prepares demi glace sauce by:

Preparing equipment and ingredients for Demi Glace sauce

Preparing Brown sauce (Demi Glace sauce) and its derivatives

Preparing for service and using appropriately – showing ability to resolve conflicts.

Prepares Brown Sauce (Demi-Glace Sauce) according to its technique

Prepares the derivatives of Demi-Glace Sauce

Prepares the sauce for service

Uses the sauce where appropriate

Preparation of Velaute Sauce

Points to consider when making Velaute Sauce

Characteristics of a good Velaute Sauce

Velaute Sauce derivatives and areas to use

Preservation of White Sauces (Velaute Sauce)

Prepare white mirepoix, spices, fond and butter

Use appropriate fond

Cook Velaute sauce

Make the sauce homogeneous and smooth

Prepare the sauce at the appropriate texture and taste

Cook its derivatives and preserve

Prepares velaute sauce by:

Preparing equipment and ingredients for Velaute Sauce

Preparing appropriate fond

Preparing Velaute sauce using the appropriate fond

Preparing its derivatives

Preserving under appropriate conditions

Prepares the suitable fond

Prepares Velaute Sauce using the suitable fond

Prepares derivatives of the sauce

Preserves the sauce according to technical instructions

Preparation of Mayonnaise sauce

Points to consider when making Mayonnaise sauce

Characteristics of a good Mayonnaise Sauce and areas of use

Derivatives of Mayonnaise sauce and areas of use

Preservation of mayonnaise sauce

Separate egg whites from yolk

Select the appropriate oil

Prepare oil and lemon juice

Let the yolk absorb the oil

Add flavour and lemon

Prepare derivatives

Prepare for service

Preserve

Prepares mayonnaise sauce by:

Preparing equipment and ingredients for Mayonnaise sauce

Preparing Mayonnaise sauce and its derivatives

Preparing for service

Preserving under appropriate conditions

Prepares the Mayonnaise Sauce

Prepares the derivatives of the Sauce

Prepares the sauce for service

Preserves the sauce according to technical instructions

Preparation of Hollandise sauce

Points to consider when making Hollandise sauce

Characteristics of a good Hollandise Sauce and areas of use

Derivatives of Hollandise sauce and areas of use

Preservation of Hollandise sauce

Separate the egg white from the yolk

Prepare the lemon juice

Melt the butter and separate casein

Prepare Bain Marie

Boil water, lemon juice, salt and spices

Let the egg yolk absorb oil

Prepare the sauce

Prepares hollandaise sauce by:

Preparing equipment and ingredients for Hollandaise sauce

Preparing Hollandaise sauce and its derivatives

Preparing for service

Preserving under appropriate conditions

Prepares the Hollandaise Sauce

Prepares the derivatives of the Sauce

Prepares the sauce for service

Preserves the sauce according to technical instructions

Prepared tomato sauce

Prepared demi glace sauce

Prepared mayonnaise sauce

Prepared mayonnaise sauce

Prepared hollandaise sauce

The structure and nutritive value of potato

Storing, usage and cooking principles of potatoes

Potatoes types

Place and importance of potatoes in the kitchen

Preparation of the necessary equipment

Select potatoes

Wash potatoes

Peel potatoes

Rinse potatoes

Slice potatoes

Selects potatoes and other ingredients to make garniture by:

Selecting appropriate potatoes for the garniture

Washing the potatoes as per the instructions

Peeling the potatoes as per the instructions

Rinsing the potatoes as per the instructions

Slicing the potatoes appropriately for the garniture

Washes the potatoes according to the instructions

Peels the potatoes according to the instructions

Soaks the potatoes under appropriate conditions

Slices the potatoes if necessary for the garnish

Principles to prepare potato garnitures in deep fry

Potato garnitures prepared in single fry

Potato garnitures prepared in double fry

Storage of pre-fried potato garnitures

Dishes to serve with deep fried potato garniture

Principles for service

Prepare double fried potato garniture

Apply pre-frying

Prepare single fried potato garniture

Prepare for service

Prepares deep fried potato garniture by:

Preparing the equipment and the ingredients

Preparing for the double fried garniture

Pre-frying at 120 – 130 °C

Double frying at 160 – 180 °C

Single frying at 160 – 180 °C

Serving with appropriate food

Makes preparations for the twice fried potato garnish

Applies preliminary frying at 120 – 130 °C

Preserves under suitable conditions

Applies the second frying at 160 – 180 °C

Prepares for service with the selected dishes

Types and characteristics of boiled potato garnitures

Dishes to be served with boiled potato garnitures

Preparing potato garniture by steaming

Select, wash, peel, shape and boil potatoes

Prepare garniture from the steamed potatoes

Prepare for service

Prepares potato garniture by boiling the potatoes by:

Selecting appropriate potatoes for the garniture

Washing, peeling and shaping potatoes as per instructions

Boiling potatoes in salty water and strain

Flavouring the garniture

Preparing the steam-pot for steamed garniture

Cooking steamed potato garniture

Serving with appropriate dishes

Washes, peels and shapes the potatoes appropriate for the garnish

Boils the potatoes in salty water

Varies and seasons the garnish

Prepares for service

Prepares the steaming pan for steamed potato garnish

Prepares potato garnish by steaming

Prepares the garnish for service with appropriate dishes

Preparing Pommes Sautés (Sautéed Potatoes)

Dishes Pommes Sautés is served with

Boil the potatoes and sauté them

Sautee raw potatoes

Prepare for service

Prepares potato garniture by sautéing by:

Preparing equipment and ingredients for the product

Boiling potatoes

Slicing as per the garniture instructions

Preparing garniture after sautéing

Shaping raw potatoes for garniture

Flavouring the garniture

Serving with appropriate dishes

Boils the potatoes

Shapes the potatoes according to the type of garnish

Sauté the potatoes to prepare garnish

Shapes the raw potatoes for garnishing

Prepares for service with appropriate dishes.

Process steps for preparing puree

Puree types, characteristics and areas to use

Dishes served with puree

Preparing potato soufflé

Boil the potatoes

Strain boiled potatoes

Mash the potatoes

Making puree

Prepare for service

Make soufflé

Prepare for service

Prepares potato garniture made of puree by:

Preparing equipment and ingredients

Boiling salty water

Boiling the potatoes until soft

Mashing the potatoes using appropriate tools

Preparing puree types

Flavouring the garniture

Preparing for service with the appropriate dishes

Making Soufflé Potato out of puree

Preparing for service

Boils the potatoes in salty water until soft

Mashes the potatoes with appropriate tools

Prepares puree varieties

Prepares for service with appropriate dishes

Principles of preparing Pommes Croquette

Croquette varieties and areas to use

Make puree

Prepare croquette dough

Shape and cook

Prepare for service

Prepares potato croquette by:

Selecting and prepare equipment and ingredients to use

Making puree out of the potatoes

Preparing croquette dough

Shaping croquette garnitures

Preparing for service

Purees the potatoes

Prepares croquette dough

Shapes the garnish to be made into croquette

Roasts or fries

Prepares for service with appropriate dishes

Varieties and areas to use of baked potato garniture

Bake in the oven with the skin on

Peel the potatoes, slice, place in the oven tray

Bake in the oven

Prepare for service

Prepares baked potato garniture by:

preparing equipment and ingredients to be used

making preparations for the garniture

cooking according to the instructions

flavouring with the appropriate ingredients

preparing for service

Applies cooking procedure according to the type

Seasons with appropriate ingredients

Prepares for service

Preparation techniques

Potato types that are processed after being shaped

Prepare garniture with the processed potatoes after being shaped

Shape, half boil, deep fry, butter fry

Serve with appropriate dish

Prepares potato garniture using the processed potato by:

Selecting and prepare the equipment and ingredients to be used

Preparing for the garniture with the processed potato after shaping

Shaping the potatoes

Half boiling and deep frying

Frying in butter and adding flavour

Serving with appropriate dish- showing ability to resolve conflicts.

Shapes the potatoes

Boils halfway

Fries the potatoes

Prepares for service along with other suitable garnish

Prepared deep fried potato garniture

Prepared potato garniture by boiling

Prepared potato garniture by sautéing

Prepared potato garniture made of puree

Prepared potato croquette

Prepared baked potato garniture

Prepared potato garniture using the processed potato

Definition of meat

Classification of meat

Structure and characteristics of meat

Factors affecting the quality of meat

Equipment and tools for processing meat

Points to consider when buying meat

Basic terms to know regarding meat

Seasonings for meat

International cooking techniques for meat

Labelling of meat as per their area of use

Phases for removing meat from body

Methods of preserving meat

Areas of use for meat products

Remove meat from bones

Remove parts from carcass

Store and preserve meat fresh and frozen

Recognizes meat and different types of it and chops the meat by:

Defining and classify meat

Making a list of factors that affect meat

Making a list of points to consider when buying meat

Selecting equipment to use when preparing meat

Preparing marinating varieties as per the instructions

Removing meat from the bones as per the instructions

Storing and preserving meat fresh or frozen

Making a list of international meat cooking methods

Makes a list of factors that affect the quality of the meat

Makes a list of points to consider when buying meat

Selects appropriate tools for meat preparation

Prepares suitable seasoning

Removes the meat from the joints according to their purpose of use

Preserves the meat under suitable conditions, fresh and frozen

Makes a list of international cooking techniques for meat

Makes a list of areas to use for meat products

Characteristics of beef and veal

Differences between beef and veal

Pieces to use from been and veal and their cooking methods

International cooking techniques for beef and veal

Prepare beef by cutting out pieces

Prepare meat from ribs

Prepare meat from tenderloin

Prepare meat from sirloin

Store and preserve fresh or frozen

Prepares pieces of beef and veal by:

Separating pieces of beef and veal and classifying for cooking

Preparing meat from ribs

Preparing meat from tenderloin

Preparing meat from sirloin

Storing and preserving the prepared meat under appropriate conditions

Prepare meat cut from ribs

Prepare meat cut from tenderloin

Prepare meat from sirloin

Preserve pieces of meat under appropriate conditions, fresh and frozen

The importance of it in the kitchen

The difference of mutton and lamb from the other meat

The difference between mutton and lamb

Parts of mutton and lamb and the cooking techniques

Prepare equipment and tools

Prepare mutton and lamb meat (neck, arm, leg, brisket, cutlet)

Separate diced pieces, mince, shashlik, grill and fry meat etc. from the pieces.

Store and preserve fresh or frozen

Recognizes butcher processed meat, removes from the bone and stores by:

Selecting and preparing equipment and tools

Telling the difference between mutton / lamb and other meat

Cutting and preparing mutton and lamb (neck, arm, leg, brisket, cutlet)

Separating diced pieces, mince, shashlik, grill and fry meat etc. from the pieces

Selecting appropriate cooking method

Storing and preserving the prepared pieces

Makes a list of differences between butchery meat and lamb/mutton

Chops and prepares lamb and mutton (neck, shoulder, leg, breast, fillet, cutlet)

Separates meat pieces for boiling, mince, grill, frying etc.

Selects appropriate cooking method

Preserves the prepared pieces fresh and frozen

The importance of poultry in the kitchen

Classification of poultry meat, their differences and characteristics

Characteristics of tender and tough poultry meat

Points to consider when chopping poultry meat

Preparing poultry meat for cooking

Preparing poultry meat for filling

Preparing poultry meat as a whole or in pieces

Prepare equipment and tools

Prepare all types of poultry for cooking

Smoke the poultry meat

Clean the tips of wings, neck and rear

Clean insides

Tie for whole cooking

Remove from bones

Prepare for sauté, grill or filling

Store and preserve fresh or frozen

Cleans the poultry carcass, removes meat from bone or prepares to cook by:

Selecting and preparing the equipment and tools

Preparing whole poultry meat for cooking

cleaning the insides carefully

tying for whole cooking

removing from the bones

sautéing and grilling

preparing filling

storing and preserving fresh or frozen

Prepares whole poultry for cooking

Trims the wings, neck and tail end

Cleans the inside without rupturing the gallbladder

Ties the poultry for whole cooking

Removes the meat from the bone

Prepares the meat for sauté and grill

Prepares for filling

Preserves fresh and frozen under appropriate conditions

Types of entrails

The importance of entrails in the kitchen

Cooking methods and areas of use

Prepare liver for cooking

Prepare heart for cooking

Prepare kidneys for cooking

Clean tripe and prepare for cooking

Clean trotters and prepare for cooking

Prepare tongue for cooking

Prepare sweetbread for cooking

Cleans the entrails and cuts for the cooking purposes by:

Selecting and preparing the equipment and tools

Making a list of entrails and their characteristics

Storing and preparing under appropriate conditions for future use

Makes a list of types and characteristics of entrails

Makes preliminary preparations for the entrails according to their area of use

Preserves fresh until use

Prepared pieces of beef and veal

Butcher processed meat

Cleaned poultry carcass

Cleaned entrails

International boiling methods

Points to consider

Meat appropriate for Bouilli cooking

Meat appropriate for Poché cooking

Blanche

Cook meat using the Bouilli method

Cook meat using Poché method

Prepare for service with sauces and garniture

Cooks meat using boiling methods and serves by:

Selecting and preparing appropriate equipment and tools to cook boiled meat

Selecting appropriate boiling method as per the meat to be used

Selecting an appropriate method of pressurized cooker: blanching, bouilli, poche

Preparing for service with sauce and garniture

Selects the boiling method appropriate for the part of the meat

Applies preliminary preparation according to the cooking method

Selects the appropriate method among blanching, bouilli, poche or pressure cooking

Prepares for service with sauce and garnish

Points to consider frying in oil (Braisé)

Meat and meat dishes prepared using the Braisé method

Cook meat dishes using Braisé method

Prepare for service with sauces and garniture

Cooks meat by frying in oil using the Braisé method and serves by:

Selecting appropriate equipment and ingredients for cooking meat dishes using the Braisé method

Cooking meat dishes using the Braisé method

Preparing for service with sauces and garniture

Applies preliminary preparation for the meat

Cooks the meat dish with Braise Method

Prepares for service with sauce and garnish.

Equipment to use when cooking in steam

Points to consider when cooking in steam

Health and nutritive value of steam cooking

Meat to use in steam cooking

Equipment to use when cooking meat in its own juice

Points to consider when cooking meat in its own juice

Health and nutritive value of steam cooking meat in its own juice

Meat that can be cooked in its own juice

Cook meat in steam

Prepare for service with sauce and garniture

Cook meat in its own juice

Prepare for service

Cooks meat in steam (Etüvé Vapeur) and in its own juice (Etüvé) and serves by:

Selecting and preparing equipment and tools

Cooking meat in steam

Cooking meat in its own juice

Preparing for service with garniture and sauce.

Cooks meat dish applying the steam method

Cooks meat dish in its own juice

Prepares for service with sauce and garnish.

Preparing the meat to be gratined

Equipment to be used when making gratine

Ingredients to be used when making gratine

Points to consider when making gratine

Areas of use for gratine

Cook dishes by making gratine

Prepares and gratines the meat and serves with garniture by:

Preparing the equipment and ingredients

Preparing the sauce and other ingredients to make gratin

Gratining the meat

Preparing for service with sauce and garniture

Prepares the utensils and ingredients to be used to make gratin.

Cooks the meat Au Gratin

Prepares for service with sauce and garnish

Definition and importance of frittes method

Points to consider when frittes cooking

Areas of use for frittes

Prepare batter coat

Cook meat dishes using the frittes method

Prepare for service with sauce and garniture

Cooks in deep fry (frittes) in plenty of oil and prepares for service by:

Preparing equipment and ingredients to be used

Making list of points to consider when applying frittes method

Preparing the oil for frittes

Preparing the batter coat as per the instructions

Cooking the meat dish using frittes method

Preparing for service with sauce and garniture

Makes a list of points to consider when cooking in Frites Method

Prepares the Frites oil

Prepares the batter coat according to the instructions

Cooks the meat dish with Frites Method

Prepares for service with sauce and garnish

Cooked meat by frying in oil using the Braisé method

Cooked meat in steam

Prepared and gratined meat

Cooked meat in deep fryer

Definition of roti method

Points to consider when using roti method

Procedures for meat when using roti method

Calculating cooking duration for roti method

Meats that can be cooked using roti method

Calculate the time required to cook the meat

Cook the meat using the roti method

Prepare for service with sauce and garniture

Prepares the meat and cooks in the oven using roti method and prepares for service by:

Selecting and preparing equipment and ingredients

Making list of points to consider when using roti method

Preparing the meat for roti cooking

Calculating the cooking duration

Preparing the oven

Cooking the meat using the roti method

Preparing for service with sauce and garniture

Makes a list of points to consider when cooking in Roti Method

Makes preliminary preparations for the meat to be cooked in Roti Method.

Calculates the cooking duration

Prepares the oven

Prepares the oven tray

Cooks the meat dish using the Roti Method

Prepares for service with sauce and garnish

Definition and importance of Sautee

Points to consider when making Sautee

Areas of use for Sautee

Prepare a meat dish using the Sautee Method

Prepare for service with sauce and garniture

Cooks the meat using Sautee Method and prepares for service by:

Selecting and preparing the equipment and ingredients to be used

Making list of points to consider when using Sautee method

Preparing the meat for Sautee method

Cooking the meat using the Sautee method

Preparing for service with sauce and garniture

Makes a list of points to consider when making sauté

Makes preliminary preparations of the meat for sauté

Prepares the meat dish using the sauté method

Prepares for service with sauce and garnish

Definition of Poelle Method

Points to consider for Poelle Method

Areas of use for Poelle Method

International cooking temperatures as per the guest wishes.

Prepare a meat dish using the Poelle Method

Prepare for service with sauce and garniture

Cooks the meat in little oil for a long period of time (Poelle Method) and prepares for service by:

Selecting and preparing the equipment and ingredients to be used

Making list of points to consider when using Poelle method

Preparing the meat for Polle method

Cooking the meat using the Poelle method

Makes a list of points to consider when shallow frying

Prepares the meat dish using the Poelle method

Prepares for service with sauce and garnish

Definition of grilling method

Equipment used in grilling method

Cooking temperatures for grilling method

Areas of use for grilling method

Cook a meat dish using grilling method

Prepare for service using sauce and garniture

Prepares the meat and cooks in grilling method and prepares for service by:

Selecting and prepare the equipment and ingredients to be used

Telling cooking temperatures

Preparing the meat

Preparing garniture and sauce

Preparing the grill

Cooking the meat using grilling method

Preparing for service with sauce and garniture

States the cooking temperatures

Makes the preliminary preparations for the meat

Prepares garnish and sauce

Prepares the grill

Cooks the meat dish on grill

Prepares for service with sauce and garnish

Cooked meat using Sautee Method

Cooked meat using Poelle Method

Prepared and cooked meat using grilling method

The place and importance of fish in the menu

Characteristics, types and classification of fish

Points to consider when buying fish

Cleaning of fish

Portioning of fish

Storing and preservation of fish

Types, characteristics, preservation and use of caviar

Clean the fish

Portion the fish

Store and preserve the fish

Recognizes the types of fish and uses accordingly by:

Telling characteristics, types and classification of fish

Making list of points to consider when buying fish

Cleaning the fish as per instructions

Portioning the fish according to their type and the dish they will be used

Storing and preserving fish under appropriate conditions

Makes a list of points to consider when buying fish

Cleans the fish according to the technique

Portions the fish according to their type and the dish

Preserves the fish under appropriate conditions.

Points to consider when cooking fish

Fish cooking methods

Fish garniture

Sauces served with fish

Preparing for service

Prepare garniture and sauce

Marinate

Cook

Prepare for service with sauce and garniture

Cooks the fish accordingly and prepares for service by:

Preparing the equipment and ingredients to cook fish dishes

Preparing boiling water

Preparing garniture and sauce

Cooking a dish following instructions

Preparing for service with sauce and garniture.

Prepares water for boiling

Prepares sauce and garnish

Cooks the dish by following the instructions

Prepares for service with sauce and garnish

The place and importance of shellfish and non-shellfish in the menu

Characteristics, types and classification of shellfish and non-shellfish

Points to consider when buying shellfish and non-shellfish

Cleaning of seafood

Seafood that require to be kept alive

Ready processed seafood and their area of use (fresh / frozen)

Prepare the shellfish and non-shellfish seafood for cooking

Store and preserve shellfish and non-shellfish seafood

Recognizes the shellfish and non-shellfish and prepares for service by:

Making list of characteristics and types of shellfish and non-shellfish seafood

Making list of points to consider when buying shellfish and non-shellfish seafood

Cleaning shellfish and non-shellfish seafood

Preparing shellfish and non-shellfish seafood for cooking

Storing and preserving shellfish and non-shellfish seafood under appropriate circumstances

Makes a list of points to consider when buying shellfish and non-shellfish seafood

Cleans shellfish and non-shellfish seafood

Prepares the shellfish and non-shellfish seafood for cooking

Preserves shellfish and non-shellfish seafood under appropriate conditions.

The place and importance seafood in the menu

Points to consider when cooking seafood

Cooking phases of seafood

Seafood that require to be kept alive

Ready processed seafood and their area of use

Prepare a seafood dish following instructions

Prepare for service with sauce and garniture

Cooks shellfish and non-shellfish and prepares for service by:

Making list of points to consider when buying shellfish and non-shellfish seafood

Preparing the equipment and ingredients

Cooking seafood following the instructions in the recipe

Preparing sauce and garniture for the dish

Prepares the tools and utensils to be used

Cooks the shellfish and non-shellfish seafood according to the instructions

Prepares garnish and sauce suitable for the dish

Prepares the dish ready for service with sauce and garnish

Accordingly cooked fish

Recognized and prepared shellfish and non-shellfish

Cooked shellfish and non-shellfish

The importance of salad sauces

Equipment and ingredients used in making salads

Instructions to follow when making salad sauces

Salad sauces used in the international cookery and recipes

Prepare a salad sauce

Preserve it for later use

Selects an appropriate sauce for the specific type of salad and prepares sauces by:

Telling characteristics of equipment and instructions to be used when making a salad sauce

Selecting and preparing equipment and instructions to be used when making a salad sauce

Preparing a salad sauce

Storing and preserving for later use

Using in appropriate salads

Selects and prepares tools and utensils used in making salad sauces

Prepares salad sauces

Preserves the sauces for further use

Uses the sauces for suitable salads

The importance of salad in the menu

Fruits and vegetables used in salads

Salad garnitures

Salad dressing and decoration

Areas of use for salads

Service utensils

Fresh service of salads

Prepare salad by following instructions

Make sure to serve fresh

Makes salads using vegetables and prepares for service by:

Preparing equipment and ingredients for making salads

Making list of characteristics of fruits and vegetables used in salads

Making a salad following the instructions in the recipe

Decorating and dressing in an appropriate plate

Preparing for service with an appropriate sauce

Making sure it is served fresh

Makes a list of fruits and vegetables to make salads

Prepares a salad by following the instructions

Prepares and decorates on a suitable plate

Prepares for service with appropriate sauce

Makes sure it is served fresh

Types of grains and pasta used in making salads

Types of salads made by using grains and salads and the instructions to make these salads

Make the salad following instructions in the recipe

Make sure the salad is served fresh

Makes salads using grains and pasta and prepares for service by:

Making list of grains and salads used in salads

Preparing equipment and ingredients

Making a salad following the instructions

Decorating and dressing on an appropriate plate

Preparing for service with an appropriate sauce

Making sure the salad is served fresh

Prepares equipment and ingredients

Makes a salad following the instructions

Decorates and dresses on an appropriate plate

Prepares for service with an appropriate sauce

Makes sure the salad is served fresh

Legume used in salads

Preparing legume for salads

Types of salads prepared using legume and the instructions to make them

Prepare a salad following the instructions on a recipe

Make sure the salad is served fresh

Makes salads using legume and prepares for service by:

Making list of the legume used in making salads

Preparing equipment and ingredients

Preparing a salad following the instructions

Decorating and dressing on an appropriate plate

Making sure the salad is served fresh

Prepares equipment and ingredients

Prepares a salad following the instructions

Decorates and dresses on an appropriate plate

Makes sure the salad is served fresh

Meat and entrails used in making salads

Delicatessen used in making salads

Instructions and steps to follow when making salads

Prepare a salad following the instructions

Make sure the salad is served fresh

Makes salads using meat and entrails and prepares for service by:

Making list of meat and entrails used in salads

Preparing equipment and ingredients

Preparing a salad following instructions

Decorating and dressing in an appropriate plate

Preparing for service with an appropriate sauce

Making sure the salad is served fresh

Prepares equipment and ingredients

Prepares a salad following instructions

Decorates and dresses in a suitable plate

Prepares for service with an appropriate sauce

Makes sure the salad is served fresh

Seafood used in salads

Salad types and steps to follow

Make the salad following instructions

Make sure the salad is served fresh

Makes salads using seafood and prepares for service by:

Making list of seafood used in salads

Preparing equipment and ingredients

Preparing a salad following instructions

Decorating and dressing in an appropriate plate

Preparing for service with an appropriate sauce

Making sure the salad is served fresh

Prepares equipment and ingredients

Prepares a salad following instructions

Decorates and dresses in a suitable plate

Prepares for service with an appropriate sauce

Makes sure the salad is served fresh

The importance of international salads in the kitchen

International salads and steps to follow when making them

Make salad following the instructions

Make sure the salad is served fresh

Prepares international and prepares for service by:

Making list of equipment and ingredients to make salads

Preparing salads following the steps and instructions

Decorating and dressing in an appropriate plate

Making sure the salad is served fresh

Prepares salads following the steps and instructions

Decorates and dresses in a suitable plate

Makes sure the salad is served fresh

Prepared salads using vegetables

Prepared salads using grains and pasta

Prepared salads using legume

Prepared salads using meat and entrails

Prepared salads using seafood

Prepared international salads

Grains and cereals used in cooking rice

Points to consider when preparing grains and cereals

The importance of rice in the menu

Prepare ingredients to cook rice

Prepares grains to cook rice by:

Making list of grains and cereals to cook rice

Making list of grains and cereals used in cooking rice

Preparing equipment and ingredients to cook rice

Combing out grains and cereals to cook rice

Washing grains and cereals to cook rice

Straining the grains and cereals to cook rice

Makes a list of points to consider when preparing grains and cereal products

Prepares the tools and utensils to cook rice

Sorts out the grains in order to cook rice

Washes the grains in order to cook rice

Soaks the grains if necessary

Drains the grains

Equipment and ingredients used in cooking rice

Methods for cooking rice

Points to consider when cooking rice

Cook rice using frying, bathing and boiling methods

Brew

Prepare for service.

Cooks rice applying various cooking methods by:

Making list of cooking methods for rice

Preparing equipment and ingredients

Cooking rice using frying method

Cooking rice using bathing method

Cooking rice using boiling method

Preparing rice for service

Prepares the tools and utensils

Cooks rice using the frying method

Cooks rice using the soaking method

Cooks rice using the boiling method

Prepares the rice for service

The importance of rice in the international cuisine

Rice from various international cuisine

Prepare different types of rice from international cuisine

Cooks rice from international cuisine by:

Making list of rice varieties from international cuisine

Preparing equipment and ingredients

Selecting a recipe for an international rice dish and preparing it

Prepares equipment and ingredients

Selects a recipe for an international rice dish and prepare it

Prepares the rice for service

The importance of rice dish in the Turkish Cuisine

The types and varieties of rice in the Turkish Cuisine

Points to consider when preparing for service

Cook and prepare for service Turkish Cuisine rice dishes

Cooks rice from Turkish Cuisine and prepares for service by:

Making list of Turkish Cuisine Rice dishes

Preparing equipment and utensils

Selecting a rice dish recipe

Cooking the rice dish following the instructions

Brewing the rice

Preparing for service

Prepares equipment and utensils

Selects a rice dish recipe

Cooks the rice dish following the instructions

Brews the rice

Prepares for service

Cooked rice applying various cooking methods

Cooked rice from international cuisine

Cooked rice from Turkish Cuisine

The nutritional value and structure of pasta

Characteristics of a quality pasta

The importance pasta in the menu

Areas of use for pasta

Types of pasta

Points to consider when cooking pasta

Boil the pasta

Set the cooking duration

Selects appropriate equipment and ingredients for the type of pasta and prepares it by:

Telling the nutritional value and structure of pasta

Making list of characteristics of quality pasta

Boiling the pasta

Storing and preserving until later use

Makes a list of characteristics of quality pasta

Boils the pasta

Stores and preserves until later use

Pasta garniture

Pasta sauces

Instructions for macaroni and cheese

Preparing pasta dish with garniture and sauce

Prepare Bolognaise Sauce

Prepare Napolitana Sauce

Prepare Milanese Sauce

Prepare Macaroni and Cheese

Prepare pasta for service with garniture and sauce

Cooks pasta and serves by:

Preparing garniture for pasta service

Preparing the appropriate sauce following the instructions

Cooking the pasta as per the recipe

Preparing for service with garniture and sauces

Prepares the appropriate sauce following the instructions

Cooks the pasta as per the recipe

Prepares for service with garniture and sauces

International pasta types

Prepare Ravioli and Cannelloni dough

Prepare and cook Ravioli and Cannelloni

Prepare and cook Lasagna

Prepare for service

Prepares and cooks international pasta varieties by:

Making list of international pasta types

Preparing equipment and ingredients

Preparing Ravioli as per the recipe

Preparing Cannollini as per the recipe

Preparing Lasagna as per the recipe

Preparing for service

Prepares equipment and ingredients

Prepares Ravioli according to the recipe

Prepares Cannelloni according to the recipe

Prepares Lasagne according to the recipe

Prepares for service

Cooked and served pasta with appropriate sauces

Prepared and cooked international pasta

Definition of a recipe

Phases of turning new recipes into standard recipes

Reasons and importance of designing recipes

Documents to search and examine to make new recipes

Sample recipe designs

Design new recipes using vocational knowledge and skills

Cook the new designed recipe

Put the recipe in writing

Designs new recipes in the kitchen by:

Writing down the importance of designing new recipes

Researching dishes from relevant sources

Selecting appropriate dishes

Designing new recipes

Preparing the ingredients

Cooking demo dish and preparing for service

Writing a recipe for the new designed dish

Researches dishes from relevant sources

Selects appropriate dishes

Designs new recipes

Prepares the ingredients

Cooks demo dish and prepare for service

Writes a recipe for the new designed dish

The importance of presenting the new design dish into tasting

The people who are to evaluate the new dish

The demo work of the new recipes

Preparation of an evaluation form and points to consider when preparing this

Present the new dish for tasting

Evaluate the results

Make necessary adjustments according to the evaluation results

Presents the new recipes designed in the kitchen and records evaluations by:

Preparing an evaluation form for the new dish to be tested

Setting the scene for the presentation of the new dish

Inviting a group of connoisseurs for the presentation of the new dish

Writing down the evaluation on the form

Making new decision for the positive and negative comments about the new dish

Sets the scene for the presentation of the new dish

Invites a group of connoisseurs for the presentation of the new dish

Writes down the evaluation on the form

Makes new decision for the positive and negative comments about the new dish

The importance of photographing the new dish

Techniques for photographing dishes

Analysing the mistakes in the Picture

Archiving the recipes

Take photos of the dish on the plate from various angles

Exhibits and photographs the dishes prepared from new recipes by:

Setting the scene for photographing the dishes

Taking pictures from various angles

Archiving the photos and the recipe

Takes pictures from various angles

Archives the photos and the recipe

Presented new recipes.

Recorded evaluations

Exhibited and Photographed dishes.

Preparation of cake varieties

Points to consider when cooking cakes

Features of a cooked product

Preparation for service

Prepare cake dough

Prepare the cake for service

Prepares cakes using the whipped dough technique by:

Preparing equipment for making a cake

Setting the oven at an appropriate temperature for the cake

Whipping the egg and sugar until desired texture

Adding the other ingredients to the mixture

Pouring the mixture into the bowl

Cooking the cake until desired texture and maturity

Cooling the cake and remove from the bowl

Following the measures of personal care, hygiene and cleanliness whilst working

Sets the oven at an appropriate temperature for the cake

Whips the egg and sugar until desired texture

Adds the other ingredients to the mixture

Pours the mixture into the bowl

Cooks the cake until desired texture and maturity

Cools the cake and remove from the bowl

Follows the measures of personal care, hygiene and cleanliness whilst working

Definition of cookies and their importance in pastry

Points to consider when preparing cookies

Prepare cookie dough.

Prepare various products out of dough

Serve the product

Prepares cookies using the whipped dough technique by:

Preparing equipment for baking cookies

Preparing dough for cookies according to the type of the product

Setting the oven at an appropriate temperature for cookies

Shaping the product as per its type

Baking the cookie until desired texture and it raises

Cooling the cake and prepare for service

Quality checking the cooked product

Following the measures of personal care, hygiene and cleanliness

Prepares dough for cookies according to the type of the product

Sets the oven at an appropriate temperature for cookies

Shapes the product as per its type

Bakes the cookie until desired texture and it raises

Cools the cake and prepare for service

Quality checks the cooked product

Follows the measures of personal care, hygiene and cleanliness

Preparation of pizza dough

Preparation of pizza base and usage

Points to consider when baking

Characteristics of a prepared product

Service and storage of pizzas

Make pizza in various shapes and sizes

Serve pizza

Prepares pizza using easy dough.

Preparing the pizza dough at the right texture

Preparing the pizza base

Preparing the pizza sauce

Spreading the dough to fit the mold

Setting the oven at the desired temperature for cooking pizza

Spreading the sauce on the dough inside the mold

Spreading the pizza base evenly

Cooking until the pizza reaches the desired texture

Slicing the pizza and prepare for service

Following the measures for personal care, hygiene and cleanliness whilst working

Prepares the pizza base

Prepares the pizza sauce

Spreads the dough to fit the mold

Sets the oven at the desired temperature for cooking pizza

Spreads the sauce on the dough inside the mold

Spreads the pizza base evenly

Cooks until the pizza reaches the desired texture

Slices the pizza and prepare for service

Follows the measures for personal care, hygiene and cleanliness whilst working

Cookies prepared according to the cooking method

Pizzas prepared according to the cooking method

Points to consider when checking for fresh and spoiled eggs

Points to consider when cooking eggs

Storing the eggs

Food where eggs are used

Cooking methods for eggs

Prepare the eggs for cooking

Check the eggs to see if they are fresh or spoiled

Separate the egg white from the egg yolk

Whip the egg

Selects fresh eggs and prepare them according to the cooking method by:

Preparing the equipment necessary for cooking eggs

Preparing eggs for cooking

Checking the eggs to see if they are fresh or spoiled

Following measures for personal care, hygiene and cleanliness

Prepares eggs for cooking

Checks the eggs to see if they are fresh or spoiled

Follows measures for personal care, hygiene and cleanliness

Points to consider when boiling eggs

Boiling types and where they are used

Boil with shell on

Set boiling time

Cook soft-boiled eggs

Cook medium-boiled eggs

Cook hard-boiled eggs

Prepare Oeufs an glace

Prepare Oeufs farci

Prepare Oeuts poche

Boil without shell (poche)

Prepare Oeufs poche augraten (egg gratin)

Prepare Oeufs Florentine (egg with spinach)

Prepare Oeufs Poche ala Turgue

Prepare Oeufs an cocotte (egg in mould)

Cooks eggs with or without shell by using the boiling method by:

Setting the time for boiling eggs with shell

Preparing soft-boiled eggs

Preparing medium-boiled eggs

Preparing hard-boiled eggs

Preparing Oeufs an glace

Preparing Oeufs farci

Preparing Oeuts poche

Preparing varieties of boiled egg without shell (poche)

Preparing Oeufs poche augraten (gratin egg)

Preparing Oeufs Florentine (egg with spinach)

Preparing Oeufs Poche ala Turgue

Preparing Oeufs an cocotte (egg in mould)

Following personal care, hygiene and cleanliness when working

Prepares soft-boiled eggs

Prepares medium-boiled eggs

Prepares hard-boiled eggs

Prepares Oeufs an glace

Prepares Oeufs farci

Prepares Oeuts poche

Prepares varieties of boiled egg without shell (poche)

Prepares Oeufs poche augraten (gratin egg)

Prepares Oeufs Florentine (egg with spinach)

Prepares Oeufs Poche ala Turgue

Prepares Oeufs an cocotte (egg in mould)

Follows personal care, hygiene and cleanliness when working

The place and importance of omelets in a menu

Principles of preparing an omelets

Prepare garnish for omelet s

Types of omelet s

Types of serving omelets

Cook plain omelet

Cook various types of omelet

Cooks omelet according to the cooking methods by:

Cooking plain omelet

Cooking omelet varieties according to the cooking methods

Preparing hot omelet for service with garnish

Following personal care, hygiene and cleanliness when working

Cooks plsain omelet

Cooks omelet varieties according to the cooking methods

Prepares hot omelet for service with garnish

Follows personal care, hygiene and cleanliness when working

Principles of preparing dough for crepe and pancake

Equipment to use when preparing crepe and pancake

Use of crepe and pancake

Garnish and sauces for crepe and pancake

Preparation of crepe and pancake

Cooking crepe and pancake

Prepare the necessary equipment for cooking crepe and pancake

Prepare dough for crepe and pancake

Cook crepe and pancake

Prepare sample products from crepe and pancake

Cooks pancakes and crepes according to the cooking methods by:

Preparing equipment necessary to cook crepe and pancake

Preparing dough for crepe and pancake

Cooking crepe and pancake

Preparing sample product from crepe and pancake

Following personal care, hygiene and cleanliness when working

Prepares dough for crepe and pancake

Cooks crepe and pancake

Prepares sample product from crepe and pancake

Follows personal care, hygiene and cleanliness when working

Eggs cooked via boiling methods

Varieties of omelets prepared according to the cooking methods

Pancakes and crepes prepared according to the cooking methods

The importance of Hygiene and Sanitation and the relevant definitions

Hygiene and Sanitation Measures

Decay in the food

Illnesses related to food, factors causing food poisoning and ways to avoid them

Principles to follow when storing food

Prevent decay in food at the kitchen and storage areas

Prepares food at the kitchen in compliance with the Hygiene and Sanitation measures and ready them for service.by:

Listing the hygiene and sanitation measures when preparing food

Listing the hygiene and sanitation measures when cooking food

Listing the hygiene and sanitation measures when cooling food

Listing the hygiene and sanitation measures when preparing food

Listing the hygiene and sanitation measures when preparing food for service

Listing the hygiene and sanitation measures when storing food

Lists the hygiene and sanitation measures when cooking food

Lists the hygiene and sanitation measures when cooling food

Lists the hygiene and sanitation measures when preparing food

Lists the hygiene and sanitation measures when preparing food for service

Lists the hygiene and sanitation measures when storing food

Qualities needed for work environment and their effects on work efficiency

Principles of hygiene and sanitation to be followed in the kitchen environment

Cleaning and planning of the work environment

Precaution to take for pest and rodent

Provide hygiene for work environment

Creates a safe work environment by following hygiene and sanitation measures in the kitchen by:

Checking physical conditions of the work environment

Making the work environment appropriate for the job

Planning the cleaning of the work environment

Makes the work environment appropriate for the job

Plans the cleaning of the work environment

The importance of cleanliness for the kitchen equipment

Tools and materials used for the cleaning of the kitchen equipment

Principles to follow for the cleaning and maintenance of the kitchen equipment

Implement cleaning and maintenance for the kitchen equipment

Maintains equipment hygiene by applying hygiene and sanitation measures in the kitchen by:

Cleaning the kitchen equipment

Applying regular maintenance for the kitchen equipment

Applies regular maintenance for the kitchen equipment

Food safety and its importance

The development period of food safety in Turkey

Regulations related to the application of food safety

Authorized institutions for the provision of food safety in our country

Work in compliance with the food safety system

Produces food in compliance with the food safety regulations in a kitchen environment by:

Researching and follow regulations regarding Food Safety

Researching and follow systems applied for the Food Safety

Abiding by the Food Safety system of the establishment

Researches and follow systems applied for the Food Safety

Abides by the Food Safety system of the establishment

Working environment created in compliance with the Hygiene and Sanitation Measures

Kitchen equipment in compliance with the Hygiene and Sanitation Measures

Food production in compliance with the Food Safety Regulations

Occupational safety.

Make a list of aims of the occupational safety

Occupational health.

Explain common safety measures for all the equipment.

Make a list of protective equipment.

Explain conditions that pose a threat against safety in the buildings

Take necessary precautions for safety

Adjust work environment according to the factors that would affect occupational health.

Adjust work environment according to safety measures

Use the equipment perfectly in accordance with the occupational health and safety rules.

Determines factors that pose a threat against the Health and Safety at work and takes necessary precautions by:

Taking necessary precautions for safety

Adjusting work environment according to the factors that would affect occupational health.

Adjusting work environment according to safety measures

Using the equipment perfectly in accordance with the occupational health and safety rules.

Makes a list of aims of the occupational safety

Explains occupational health.

Explains common safety measures for all the equipment.

Makes a list of protective equipment.

Explains conditions that pose a threat against safety in the buildings

Takes necessary precautions for safety

Adjusts work environment according to the factors that would affect occupational health.

Adjusts work environment according to safety measures

Uses the equipment perfectly in accordance with the occupational health and safety rules.

Occupational Illnesses.

List of precautions against the occupational illnesses

Perceive occupational illnesses that may emerge.

Learns the reasons for occupational illness and takes necessary precautions by:

Explaining occupational Illnesses.

Making a list of precautions against the occupational illnesses

Perceiving occupational illnesses that may emerge.

Makes a list of precautions against the occupational illnesses

Perceives occupational illnesses that may emerge.

The term of accident

List of causes for occupational accidents.

A typical occupational accident at work

The effects of occupational accidents on work

The effects of occupational accidents on economy

The term of fire

List of causes for fire.

Methods of extinguishing a fire.

Fire extinguishing substances.

Precautions taken against fire

Perform drama for the precautions to be taken at occupational accidents.

Present the precautions to be taken against fire via simulation technique

Prepare a report about the events following a fire

Prepare an accident report

Takes necessary precautions against the accidents, injuries and fire that may happen at work by:

Performing drama for the precautions to be taken at occupational accidents.

Presenting the precautions to be taken against fire via simulation technique

Preparing a report about the events following a fire

Preparing an accident report

Presents the precautions to be taken against fire via simulation technique

Prepares a report about the events following a fire

Prepares an accident report

The principles of labor law

The basic concepts of labor law

Legal procedures in an event of an occupational accident.

Elements of labor contract

Present a drama about the legal procedures in case of an occupational accident.

Implements procedures following an occupational accident by:

Explaining the principles of labor law

Explaining the basic concepts of labor law

Explaining legal procedures in an event of an occupational accident.

Explaining elements of labor contract

Presenting a drama about the legal procedures in case of an occupational accident.

Explains the basic concepts of labor law

Explains legal procedures in an event of an occupational accident.

Explains elements of labor contract

Presents a drama about the legal procedures in case of an occupational accident.

Taken necessary precautions for occupational illness

Taken necessary precautions against the accidents, injuries and fire that may happen at work.

Implemented procedures following an occupational accident

Preparation of the dessert types

Characteristic of desserts

Decoration and service preparation

Prepare the fruits according to the type of the dessert

Make desserts using the prepared fruit

Prepare the supplementary products for the fruit desserts

Serve the fruit dessert

Prepares various types of international fruit desserts by:

Making a list of the international fruit desserts

Preparing the equipment and ingredients to be used when making international desserts

İmplementing preliminary preparation by washing, sorting and slicing the fruit as per the type of the dessert to be made

Cooking the fruit until soft

Selecting and prepare supplementary products as per the international fruit dessert type

Placing the dessert in appropriate service containers once the dessert is ready

Prepares a complete set of equipment to use in preparing international fruit desserts

Prepares the fruits by washing, sorting and slicing them according to the type of the dessert

Cooks the fruits until they are soft

Selects and prepare the complementary product according to the type of the international fruit dessert

Places the dessert into an appropriate service plate along with the complementary product.

Preparation of dough as per the product type

Types of accessory equipment

Decoration and service preparation

Preservation

Pancakes

Waffles

Crepes

Prepare dough as per the product type

Prepare the accessory equipment as per the product type

Serve

Prepares pastries by:

Preparing the equipment and ingredients to be used for poured dough

Preparing the dough as per the product

Preparing the ingredients / filling as per the product

Heating the pan / cooker

Pouring the dough on the hot pan and cooking it

Shaping the dough using the decoration / filling

Preparing for service

Prepares the dough as per the product

Prepares the dough as per the garnish/filling

Prepares the pan by heating it up

Pours the dough into the pan and cooking

Shapes the product by using the garnish/filling

Prepares by service after garnishing

Points to consider when preparing and making soufflé

Service of the soufflé

Prepare soufflé

Serve soufflé

Prepares soufflé by:

Pointing to consider when preparing and cooking soufflé

Servicing of soufflé

Explains characteristics of a soufflé

Greases and sugar coats the ramekin

Lightly fries the flour with oil

Adds the cold milk and other ingredients from the recipe into the flour and cooking the product

Sets the oven at the correct temperature (160-170 °C)

Makes the egg whites into foam

Warms the foam and adding into the cooked mixture

Pours the mixture into the ramekin

Cooks until the dough raises and depletes afterwards

Prepared soufflé