| Outline:
|
- Organisation chart of Chinese dim sum kitchen
Responsibilities of each area
Different positions of each area
Coordination of different areas
- Kitchen equipment
Cooking equipment
Processing equipment
Holding and storage equipment
- Culinary glossary
Common Chinese culinary terms
Basic culinary terms used in a Chinese kitchen
- Food product knowledge
Flour and starches
Fat and dairy products
Grain products
Fresh and dried seafood
Meat and poultry
Vegetables
Chinese herbs and spices
Fruits
- Chinese dim sum kitchen hygiene and safety
The safe food handler
The flow of food
Food contamination
Occupational safety
- Mise-en-place
Transporting and storing of products
Handling of food
Recognising processed and unprocessed food products
Reading recipes and measuring
- Preparing fillings
Preparing raw and cooked fillings
Filling preparation techniques and related knowledge
- Kneading position in dim sum kitchen
Dough making techniques
Water-based dough production
Puff pastry production
Yeast dough production
Sweet dough production
Techniques of wrapping dim sum
- Cooking
Cooking methods for dim sum
Steaming, deep-frying, pan-frying and baking
- Rice flour rolls
Techniques for rice flour roll production
Preparing soy sauce for rice flour rolls
|