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Specialization in Cooking INR   0 INR  0
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Specialization in Cooking

SPECIALISATION IN COOKING Day. TOPIC LEARNING OBJECTIVE Menu Method of cooking Dishes 1 Types of cutting Introduction of Vegetables, Introduction of Indian veg. Chopping Different Shape and cutting. & English veg, julienne,fine julienne Knife skills & uses of different knifes brnoise cut,paysanne cut, Knowledge about method of cooking. cube cut,Dice cut,shape cutting 2 Introduction to herbs and spices. Know about the spices Roast Potato, Mash patato, Uses of seasoning as used in Modern Cookery. Use in culinary and their kitchen term. saute vegitable, onion Rings, blanching of spinach,beans and corrot. Which dish requires what method of cooking and medium. Mayonise Making   Methods of Cooking food: Blanching, frying, roasting, poaching, 3 Making of soups How to make soup and how to serve with right accompaniment. Hot & sour spup,Ministorni soup,Lemon coriander,Cream of veg,Tomato soup Vegetable stock, clear soup, Thick soup, pureed soup. 4 Making of sauces Learning of ROUX making and uses in the sauce. Tomato sauce,Bechemal sauce,Veg brown sauce,Veg.Valute,Pesto Mother sauces and Derivative Pizza concasse sauce 5 Making of Dip sauces Derivative of mayonnaise cold sause making Cocktail sauce,Tartare sauce,Harissa sauce,Homemade piri piri sauce,salsa sauce,indian coriander mint chutney 6 Making of snacks or side orders frying Cheesy bullets,Vegetable cutlets,Veg croquettes,veg pakora,Paneer pakora Vegetable Cutlets, Croquettes, Pakora, 7 Rice cooking indian style Boiling, steaming, Veg pulav,Veg biryani,Saffron rice,Jeera rice 8 Indian bread making kneeding of dough Plain roti,Puri,Coriander kulcha,Aloo paratha,paneer paratha.Dal makhani,Chana masala Rotti and Puri, kulcha, rolling Rotti stuffed Paratha, Dal makhni , Chana Mashala 9 Basic Indian Gravies Concept for knowing the basic gravy the ingredients , texture, taste, colour White Gravy,Tomato gravy,Onion gravy. White Gravy, Red & Brown Gravy 1`1 Paneer Makhani, Jeera Rice, Kadhai Paneer, Punjabi Curry, Rajma Masala, Paneer makhani,Jeera rice,Kadhai paneer,Rajma masala. 10 ITALIAN DISHES Margharitha pizza,Classic veg.pizza,Arabiata pasta,Pink sauce pasta,Baked macaroni,Veg lasagne Fresh dough pizza and pasta and baked Dish 11 Sandwiches and burgers and subz. Toasted, Plain , Grilled Minted paneer burger,Veg burger,Veg sandwiches,Chutney sandwiches Hot & Cold Sandwiches with accompaniment 12 Mexican dishes Nachos cheese & salsa,Mexican tacos,Baked quesadillas,Minted paneer gyros 13 Oriental dish Fried rice,Hakka noodles,Paneer chilly,veg manchurian,Thai curry,malay curry 14 Indian sweets Misti DOi , rasgulla , Baked gulab jamon, sandesh. 15 Drinks , shakes and celebration.

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Level 3 Advance Baking INR   0 INR  0
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Level 3 Advance Baking

Duration : 7 Days [2.5 Hours Session] Fees : Rs. 16,500 Detail : Day 1-2-3 : Fondant 3 D Cakes How to lair the sponge cake while making a 3d shape cake. And there icing. How to handle fondant and using on the cakes. Making of flowers and how to use plungers and tools. How to make animals and humans. Day 4 : Chocolate Bouquet. Making of chocolate bouquet with using of different techniques Making of chocolate Lolly pops Day 5 : Premium covertures pralines Applications of cocoa butter colours and shimmers on the open chocolate Basil and lemon, coffee bon bon, chilli punch Day 6 : special breads Foccacia, Indian Mashala Twist, Assorted Dinner Rolls 7 : Pastry Making and Some Advance Decorations How to cut same size pastry with finishing and there garnishing Benefits: - Knowledge of cake making in detail with practice, learn step by step from chef and clear your all queries. Product testing after the class. Printed standardised recipes. You can purchase Tools and ingredients from there which is not easily found in the market.

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Level 1 - Basics in Baking ( HANDS ON) INR   0 INR  0
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Level 1 - Basics in Baking ( HANDS ON)

Duration : 3 Days [2.5 Hours Session] Fees : Rs. 6500 Detail : Day 1 : Cakes Vanilla and chocolate sponge cake making With icing and decoration. Fresh Fruitcake, black forest cake. Day 2 : Sponge making from Pre Mixes Chocolate truffle icing. Chocolate cream cake, rich chocolate truffle cake. Day 3 : only cake decoration and practice. Making of chocolate Fan, Cigar, piping with different nozzles. Making of cream roses and using of transfer sheets. Student will gain Knowledge of cake making in detail with practice, Step by Step Training By Chef Product testing after the class. Printed standardized recipes.

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