| Medium of Instruction:
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Cantonese
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| Course Fee:
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Macao Resident:
Non-Macao Resident:
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| Certificate:
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Students who have obtained an overall passing grade of the course and met the attendance requirement will be issued a course certificate by UTM. The passing grade of the course is 50.
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| Course Code | Sub Code | Course Start Date | Course End Date | Class Schedule |
| C038 | 2405 | 2024/05/28 | 2024/06/26 | View |
| C038 | 2404 | 2024/04/25 | 2024/05/24 | View |
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| Course Code | Sub Code | Registration Period | Quota/Registration | Registration |
| C038 | 2405 |
2024/04/15
-
2024/05/03
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16
/8
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| Objective:
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During this 30-hour course, students will learn all the basic techniques for preparation of Japanese Cuisine.
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| Outline:
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• Kitchen safety, hygiene Rice washing and cooking technique Production procedure for Sushi small volume 1
• Understanding the use of Japanese-style kitchen, utensils and knifes Production procedure for Sushi small volume 2
• Understanding sushi ingredients and method of making Large Sushi Roll
• Basic method of making sushi by hand
• The basic method of making sushi rolls backwards
• Basic knowledge of making sushi including sushi balls, sushi warships, “flower of love” sushi, hand-rolled
• Summary - sushi placements and notes
• How to distinguish between good and bad raw fish and the method for cleaning and defrosting the offal and shellfish
• Sashimi-cut method and approach
• Basic and food dishes 1. The procedures for making Royal balls Salmon rice, dried fish and rice, miso soup authentic
• Basic and food dishes 2. The procedures of making Dried fish Meirou rice, fried rice balls and seaweed green seaweed soup
• Production tempura skills. Assorted vegetables tempura fried shrimp Accessories
• The production of basic cooking requirements. Japanese curry practice Gillette pork chop, Gillette shrimp, fried chicken Liu
• Basic and food dishes 3. The method of making Japanese rice bowl Pork chop rice bowl or beef rice bowl
• Basic and food dishes 4. Japanese food production methods Eel rice, family meal
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| Teacher:
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Please refer to the schedule
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