Objective:
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Cooking tools and ingredients
• Ingredient handling
• Functions and use of different tools
Recipes and preparation procedures
• Explaining procedures
• Preparation techniques
Production process
• Preparation of ingredients, equipment and prep table
• Things to pay attention to during the production process
- Safety
- Hygiene
- Tidiness
- Efficiency
Demonstration and practice
• Dough
• Fillings
• Shaping
• Cooking
Items included*(Chinese only):
1. 時菜鯪魚球
2. 臘味蘿蔔糕
3. 蟹籽燒賣皇
4. 家鄉咸水角
5. 鮮竹牛肉球
6. 潮州蒸粉果
7. 蛋黃糯米雞
8. 迷你皮蛋酥
9. 蛋黃流沙飽
10. 香芋蒸排骨
11. 鼓汁蒸鳳爪
12. 蔥花叉燒腸
13. 蠔油叉燒包
14. 韭王炸春卷
15. 韭菜煎窩貼
16. 傳統馬拉糕
17. 簡易雞蛋撻
18. 蘆筍鮮蝦餃
19. 韭王鮮蝦腸
20. 蜂巢香芋角
*Subject to change based on tutor's announcement
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