Microsoft Word ตารางสอน

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Microsoft Word ตารางสอน

  1. 1. FBM-344 Food Production and Operation Management Theory - Practical - The Foodservice Industry 12 . . INTRODUCTION TO WORLD CUISINE Foodservice Industry & Overview of World Cuisine 2553 Western Cuisine 1 A History of Modern Foodservice Eastern Cuisine The Organizational of Kitchen or Brigade East meet West Sanitation and Safety 13 . . PRESENTATION ON WESTERN CUISINE The Uniforms (Male and Female) 2553 Western Cuisine 2 Food Hazards / Food Storage French Cuisine / Italian Cuisine Personal Hygiene /Kitchen Safety German Cuisine / American Cuisine 20 . . Using and Handling Knives Mexican Cuisine 2553 Kitchen Utensils and Equipment 19 . . PRESENTATION ON EASTERN CUISINE (4 .) Cooking Equipment 2553 Eastern Cuisine 3 Processing Equipment Thai Cuisine / Chinese Cuisine Holding and Storage Equipment Japanese Cuisine / Indian Cuisine Pots, Pans, and Containers Korean Cuisine Basic Cooking Principles / Mise en Place “ Preparation” 26 . . MISE EN PLACE AND STOCK RECIPES 27 . . Heat and Food / Cooking Methods 2553 Cutting, Slicing, Dicing, Chopping 2553 4 Using Knife Vegetable Combinations Pre-Preparation of basic Cut and Shapes Chicken Stock “Bouillon” Stock, Sauces, and Soups 2 . . BREAKFAST (EGGS DISHES) 3 . . 5 Stock ingredients, Understanding Sauces and Roux 2553 Omelet, Scrambled, Poached egg 2553 Family Tree of Leading Sauce French Toast and Pancake Breakfast, Beverage and Dairy Products 9 . . SALAD 10 . . Eggs 2553 Mixed Green Salad 2553 6 Breakfast Meats Kartoffelsalat Salad Pancake, French Toast, Crepes Chicken and Pasta Salad Beverage; Coffee, tea, juices, dairy product Vinaigrette & Mayonnaise Dressing Pantry Production; Salad and Salad Dressing 16 . . PASTA AND POTATO 17 . . Salad and Salad Making 2553 Basic Pasta Dough 2553 7 Salad Presentation Bolognese and Bchamel Sauce Salad Dressing Lasagna Vegetables, Grains and Pasta 23 . . SOUP 24 . . The varieties of Vegetables 2553 Chicken Veloute 2553 8 Controlling quality changes during cooking Cream of Corn Soup Handling vegetables Cream of Mushroom Soup Methods of cooking vegetables Minestrone Soup Meat, Game and Poultry 9 . . MEAT ENTREE 10 . . Understanding doneness and basic cuts 2553 Pepper Beef Steak with Croquette and 2553 9 Composition and Structure Vegetables Method of cooking Handling and Storing Pork Cordon Bleu with Rosti Potato Fish and Shellfish 16 . . DESSERT 17 . . Nutrition Profile on Fin Fish and Shell Fish 2553 Fresh Tropical Fruit Cocktail 2553 10 Fin Fish Crepe Suzette Shellfish Apple Crumble and Vanilla Sauce Bakeshop Production; 23 . . BAKERY AND PASTRY 24 . . 11 Basic Principle of Baking 2553 Banana Bread 2553 Ingredients Chocolate chips Cookies Practical Examination 25% 26 . . 12 the Prepared for the Final Examination Menu: TBA (To be Announced) 2553

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