Professional cooking course, Siena, Tuscany

The history of cuisine and the brigade

• Stocks: white, brown, hybrid
• The roux: white, blond and brown
• Mother sauces (tomato, béchamel, velvety), derivatives (bercy, mornay), classic (amatriciana, bolognese sauce, carbonara), emulsified (mayonnaise, vinaigrette, citronette), modern (vegetable-based sauces, fish-based, shellfish-based, herbs), derivatives (American sauce, orange sauce, red wine sauce)

• Characteristics of pasta, rice, flours and special flours

• Use of flours in various preparations

• The ingredients for making different doughs and their functions inside the dough

   

• Evaluation indices of pasta quality

• Gluten and its importance in the kitchen

• Starches and their use in cooking

• The various pasta shapes, including traditional (pici, ravioli, gnocchi, tortelli, etc.) and variations of them

• The dough, the drafting and the shaping of the pasta

• Rice recipes

• The first courses of the Italian tradition

• The correct cooking of the pasta Packaging techniques
  Conservation techniques

• Organoleptic, nutritional and morphological characteristics of the meat
• Classification of species and breeds White meats and red meats
• Feathered and furred game
• Stages of slaughtering and importance of maturation
• Classification of cuts in first, second and third category and their use in the kitchen
• Preliminary processing for meat
• Basic cooking techniques
• Cooking techniques (boiled, braised, stewed, roasted)
• Recipes for white and red meats Conservation techniques
• Boning techniques
• Technical terminology

• Organoleptic, nutritional and morphological characteristics of the fish
• Classification: fish, crustaceans and molluscs
• Fish cleaning and filleting
• Fish marinades
• Preliminary processing of fish and crustaceans
• Portioning of fish
• Different techniques of preparing and cooking fish
• Traditional and modern plating techniques
• Conservation techniques
• Technical terminology

• Recipes and creation of traditional Italian and international main courses
• Study of the composition of the plate

• Organoleptic, nutritional and morphological characteristics of vegetables

• Classification of various vegetables Variety and seasonality

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  Storage and shelf-life of fruit and vegetables
  Preliminary processing of vegetables Cooking techniques

   

• Technical terminology

• Organoleptic, nutritional and morphological characteristics

• Product classification and distinction

• The various types of legumes and their properties

   

• The various types of fats

• Extra virgin olive oil and its benefits The main cereals

• The equipment for storage, processing and cooking

• Cooking techniques

• Frying techniques

• Conservation techniques

• Packaging techniques

• The decoration of dishes and trays for buffets.
  Preparation planning for dishes.

• Creation of some dishes for buffet Buffet appetizers

   

• Creation of banquet dishes

• Specific rules for drawing up menus for banquets and buffets

• Main modern diets and their nutritional characteristics

• Criteria and techniques for the composition of different types of menus

• Control of utensils used, condiments and basic ingredients

• Reorganization of the workstation

• Organization of the service and management of the pass

   

• Setting up the service and managing orders

• Preparation of the service with setting up the room and tables

   

• Creation of traditional dishes of Italian cuisine: appetizers, first and second courses.