This course will be useful for dietitians who want to expand their culinary skills. In this course, you will learn all the basics for creating a professional restaurant healthy menu.
If you want to eat healthy food, replacing a variety of fast food in the form of sauces, ready-made minced meat and other products, this course is for you. You will learn how to prepare healthy dishes, diversify your menu and be able to cook delicious meals for your family.
The course program
DAY 1: SALADS AND APPETIZERS
CULINARY TECHNOLOGIES:
- Poaching;
- Bruschetta appetizers;
- Healthy sauces based on yogurt and oil;
- Sous vide technology.
DAY 2: SOUPS
CULINARY TECHNOLOGIES:
- The basics of clear broths;
- Cream soups. Vegetable milk;
- Vegetables in soups.
DAY 3: MEAT AND POULTRY DISHES
CULINARY TECHNOLOGIES:
- Slow braising of meat to make it soft;
- Meat using the Sous vide technology;
- Preparation of dough for pasta and pancakes;
- Basics of working with minced meat.
DAY 4: FISH AND SEAFOOD DISHES
CULINARY TECHNOLOGIES:
- Marinating fish;
- Basics of sauces for fish;
- Types of fish and cooking methods;
- Stewing of seafood.
DAY 5: DESSERTS
CULINARY TECHNOLOGIES:
- Airy creamy mousses. Cottage cheese desserts;
- Yogurt-based desserts;
- Whole grain pastries and shortcrust pastry.