| Outline:
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• Introduction to a Chinese kitchen
- Responsibilities of different positions
- Different levels of positions
- Collaboration between kitchen staff of different positions
• Kitchen equipment
- Cooking equipment
- Processing equipment
- Holding and storage equipment
• Culinary glossary
- Common cooking terms
- Basic Chinese culinary terms used in a Chinese kitchen
• Food product knowledge
- Vegetables and fruits
- Marine water seafood, dried seafood and freshwater fish
- Meat and poultry
- Chinese herbs and spices
- Fruits
• Chinese kitchen hygiene and safety
- The safe food handler
- The flow of handling food
- Food contamination
- Occupational safety
• Mise-en-place
- Transporting and storing products
- Handling food
- Recognising processed and unprocessed food products
- Reading recipes and measuring
• Recognising the job duties of a chopper
- Different types of knife and their use
- Knife skills
- Techniques for pairing the main ingredient with other ingredients
- The functions of aromatic ingredients
- Techniques for marinating meat
- Different types of sauce
• Recognising the basic job duties of an assistant to wok
- The functions and techniques of coating, battering and flour mixing
- Food presentation
- Sequence of serving dishes
• Recognising the basic job duties of a steamer
- Different types of steamed food
- Techniques for controlling heat in cooking
- Preparing stewed and double boiled dishes
- Preparing stocks
- Handling dried food items
• Recognising the basic job duties of a wok
- Basic ways/methods to hold a wok
- Oil temperature and the control of heat in cooking
- Preparation work before cooking
- Methods of cooking: simmering, poaching, braising, boiling, deep-frying, stewing, wok-frying and pan-frying
- Techniques for seasoning food
- Techniques for thickening food
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