Exploring Cookery
Creative course material for Culinary Arts students: Challenging them to explore and experiment with aspects of science and the theory of cooking. |
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Exploring the Cookery Processes-
Student Course Notes
For Culinary Arts (Chef) Students
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Price: €19.50 (€ 16.11 + VAT) Purchase
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Student Course Notes
The course notes are used for studying the theory aspect of the cookery processes. Course notes are designed to accompany the EduCater lecturer resources- PowerPoint Slide Presentations on the Wet Cookery Processes and the Dry Cookery Processes.
Content covered under each of the cookery processes includes:
Definition
Terms
Heat transfer
Cooking mediums
Equipment
Suitable foods
Steps in the process
Revision questions are also included for each process.
Cookery Processes: Wet cookery processes: Boiling, Stewing, Braising, Steaming, Poaching, Microwave cookery.
Dry cookery processes: Roasting, shallow frying, Deep-frying, Grilling Baking
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Exploring Cookery-
Student Research Journal
For Culinary Arts (Chef) Students
| Price: €19.50 (€ 16.11 + VAT) Purchase
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Student Research Journal
A research journal for ‘Exploring Cookery’
Task sheets are ideal for module assessment.
It is comprised of a variety of task sheets for all subjects in this syllabus area, from which the lecturer can choose for the students to complete when exploring (and recording their observations) in the following syllabus areas:
Catering Technology
Natural Foods
Scientific Principles
Challenges for the cookery processes
Also includes
Syllabus sign-off sheet to facilitate assessment
Catering Technology – Reference Pack
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