Kitchen Essentials Class 1 - Kitchen and Food Safety • Food Safety: - Hazards prevalent in food service o A potential cause of harm or a contamination with a consequence. o Physical, Chemical, Biological and Allergenic Hazards - Conditions that support microbial growth • Food, Acidity, Time, Temperature, Oxygen and Moisture - Control of Hazards • Causes of contamination, what is cross contamination? - Personal Hygiene • Why is personal hygiene important? • How to wash your hands correctly - Kitchen Hygiene • Why is kitchen hygiene important? • Proper usage of detergents and sanitizers - Food Borne Illness • Food Poisoning • Allergies o Safe Workplace Practices - Fires • Procedures to Follow During a Fire - First Aid • Precautions and proper first aid procedures in the case of: o Burns o Cuts o Falls, Slips and Strains o Electric Shock o Poisoning Class 2 - Getting the Fundamentals Right! o What is cooking? o Why is it important? o How has it evolved? o Methods of Heat Transfer - Conduction - Convection - Radiation o Moist Heat Methods: - Boiling - Simmering - Poaching - Steaming o Dry Heat Methods: - Baking - Roasting - Grilling - Frying o Mixte Methods: - Stewing - Braising - Pressure Cooking o Knife Skills - Types of Knives - Knife Safety - How to sharpen a knife - Important knife cuts • Batonnet, Julienne, Brunoise, Macedoine, Chi onade and Paysanne Course Delivery Plan All appliances, equipment, ingredients, protective gear and course materials are provided for the training at ICCA Dubai. Make the most of your kitchen, whether you are an experienced cook or not.
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