This unit focuses on the basic tools, equipment, ingredients, and techniques needed to prepare Asian dishes.
Students will learn how to:
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Select and use proper kitchen tools (like cleavers, knives, woks, rice cookers, and service tools).
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Identify key ingredients used in Asian cuisine such as proteins (chicken, pork, fish), starches (rice, noodles), vegetables, and garnishes.
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Clean and prepare ingredients properly using methods like washing, trimming, peeling, soaking, and blanching.
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Apply essential knife skills such as chopping, dicing, julienne, and other precise cuts.
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Recognize different meat and fish cuts, and understand how to portion and prepare them using suitable cooking methodis unit provides the foundation for safely and effectively planning and preparing Asian dishes in both home and professional kitchens.
- Teacher: EUGENE TUYIZERE