COOKING TECHNIQUES AND PREPARATION
Learning outcomes of the course unit
Apart from learning the main kitchen practices, the student will be led towards the understanding the rationale of the said practices, in order to be able to apply his basic knowledge to food preparation and adapt the techniques to varying situations, be it due to environments, seasons, availabilities. Hence the student will acquire autonomy in evaluating the real operational conditions, adjusting the techniques accordingly, even if in a totally original manner; in this also utilising alternative sources of cooking knowledge. The course also aims at enhancing the ability of the student to communicate his experience and modus operandi.
Course contents summary
The course aims at providing the theoretical-practical foundations of cooking techniques, by defining the features of main dishes of a meal, and of the essential techniques adopted in their preparation
The course is in 6 modules of 4 hours each
Foundations of cooking; how to clean and organise food for cooking. Construction of flavour and scent in cooking. Preparation of cooking base. Demi-glace and mother sauces.
Starter salads with fresh vegetables
Technique for salad construction
Oriental influence on salads
The italian first course
Reasons for the construction of the first course
The first course according to Gualtiero Marchesi
Gastronomic errors in the italian first course
Freshwater and sea water fish.
Fish second course dishes and cooking techniques.
Combination with sauces
How to best utilise Mediterranean small fish
Meats: big animals and poultry.
Guidelines for optimal cooking
Meat cooking points
Roasted meat: the truth on its cooking
The italian sweet
The semicold cake, real representative of italian sweets
The non sweet sweet
Salads as sweets
Most adopted cooking techniques
Learning materials provided during lectures
The lectures are prevalently traditionally frontal, but they will take place in a fully equipped didactic kitchen, where in turn the students are required to make cooking experience under the teacher's guidance.
Assessment methods and criteria
Final written text