Make Stocks, Broths and Soups
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2022011813
S$337
Original: S$1,122
Save S$785
About This Course
This course aims to impart skills and abilities to learners in preparation of stocks and broths including presentation of soups. Learners will be able to prepare ingredients to cook stocks and broth which form the base of different types of soups.
What You'll Learn
The course content includes:
• Principles of moist-heat cooking techniques for stocks and broths
• Types and correct proportions of ingredients for stocks and broths
• Methods and techniques for seasoning and flavouring of stocks and broths
• Indicators of doneness
• Importance of controlling cooking time and temperature
• Types of condiments, herbs and spices used in preparing stocks, broths and soups
• Methods of storing the finished products
• Principles of moist-heat cooking techniques for stocks and broths
• Types and correct proportions of ingredients for stocks and broths
• Methods and techniques for seasoning and flavouring of stocks and broths
• Indicators of doneness
• Importance of controlling cooking time and temperature
• Types of condiments, herbs and spices used in preparing stocks, broths and soups
• Methods of storing the finished products
Entry Requirements
Secondary; Basic proficiency in English language
Course Details
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