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Hospitality

Basics of Culinary Skills

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1

196

theilearning

In this course, you will get the overview of Indian, Chinese, Bakery and Continental cuisines.

FREE

Course Currilcum

    • Introduction to Indian Cuisine 00:20:00
    • Methods of cooking 00:38:00
    • Indian Spices 00:06:00
    • Different Cutting 00:02:00
    • Ginger Garlic Paste 00:01:00
    • Chop Masala 00:04:00
    • Learn Chop Masala with Chef Ram 00:05:00
    • Learn Baingan ka Bhartha with Chef Gaurav 00:05:00
    • Practice session 01:30:00
    • Assessment 1 00:05:00
    • Introduction to Chinese Cuisine 00:04:00
    • Chinese Regions 00:21:00
    • Chinese Cooking Methods 00:09:00
    • Sauces 00:09:00
    • Introduction to Chinese 00:07:00
    • Green Chilli Vinegar 00:01:00
    • Hot Garlic Sauce 00:04:00
    • Learn Cheese Chilli with Chef Parvesh 00:05:00
    • Practice session 01:30:00
    • Assessment 2 00:05:00
    • Ingredients used in International Cuisine 00:22:00
    • Egg Cookery 00:11:00
    • Continental Sauces 00:25:00
    • Stocks 00:07:00
    • Introduction to Sauces 00:00:40
    • Hard Boiled Egg 00:06:00
    • Hollandaise Sauce 00:03:00
    • Learn Scotch Egg with Chef Parvesh 00:04:00
    • Practice session 01:30:00
    • Assessment 3 00:05:00
    • Introduction to Bakery 00:01:00
    • All about flours 00:02:00
    • Methods of Preparation 00:06:00
    • Cake Classifications 00:01:00
    • Whipping method 00:02:00
    • Creaming Method 00:03:00
    • Learn P/A Upside Down Cake with Chef Karam 00:05:00
    • Practice session 01:30:00
    • Assessment 4 00:05:00
    • Final Assessment 00:10:00
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