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Cooks Training 101-8: Cooking Techniques, Part 1

Published by Transformed Culinary Solutions

This training provides an overview of various cooking techniques and methods, including grilling, roasting, sautéing, pan frying, deep fat frying, poaching, simmering, braising, and stewing.

Objectives

Understand the principles of different cooking techniques; Learn how to apply these techniques in various food preparation settings

Roles

Chef; Teacher; Cook; Manager; Supervisor; Janitorial Staff; Instructor

Departments

Foodservice; Home Economics; Food Preparation; Operations; Environmental Services

Industries

Education; Food Service Management; Culinary Arts; Healthcare

Tags

food-service-management; cooking-techniques; education; culinary-arts; food-preparation

Topics

Cooking Techniques; Food Preparation

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