Understanding the methods of cookery is essential for a chef because nearly all menu items require some cooking and many menu items combine several methods together. While the methods are common around the world, the equipment used for various cookery methods varies widely from area to area, including available technology capability.
Components in this Module
1 - Methods of Heat Transfer
- Heat Transfer Animation
- Methods of Heat Transfer
- Heat Transfer Examples
- Sources of Heat
2 - Preparing to Cook
- Selecting Ingredients
- Selecting Ingredients 2
- Checkpoint 1
- Selecting Equipment
- Selecting Equipment 2
- Assembling and Preparing Ingredients
3 - Cookery Methods
- Cookery Methods
- Using Different Cookery Methods
- Carcass Tenderness
- Muscle Usage Video
- Factors Contributing to Toughness
- Cookery Techniques Challenge
- Checkpoint 2
- Menu Applications of Cookery Methods
- Workflow Animation
- Workflow Challenge
- World of Cooking
- Hygiene
4 - Dry Heat Cookery Methods
- Dry Heat Cookery Methods
- Roasting
- Roasting Flowchart Animation
- Commodities Suitable for Roasting
- Equipment for Roasting
- Temperature Requirements and Cooking Loss
- Doneness
- Checkpoint 3
- Roasting Vegetables, Legumes and Fruit
- Roasting Farinaceous Items
- Roasting Protein Items
- Roasting Videos
- Roasting Other Protein Items
- Menu Examples Using Roasting
- Poeler
- Poeler Flowchart Animation
- Commodities Suitable for Poeler
- Equipment for Poeler
- Application to Vegetables, Legumes and Fruit
- Application to Protein Items
- Poeler Video
- Menu Examples Using Poeler
- Baking
- Baking Flowchart Animation
- Commodities Suitable for Baking
- Equipment for Baking
- Baking Uses
- Baking Vegetables, Legumes and Fruit
- Baking Farinaceous Items
- Baking Dairy Items
- Baking Video
- Baking Protein Items
- Menu Examples Using Baking
- Checkpoint 4
- En Papillote
- En Papillote Flowchart Animation
- Commodities Suitable for En Papillote
- Equipment for En Papillote
- Application to Vegetables and Fruit
- Application to Farinaceous Items
- Application to Protein Items
- En Papillote Video
- Menu Examples of En Papillote
- Grilling
- Grilling Flowchart Animation
- Commodities Suitable for Grilling
- Equipment for Grilling
- Grilling Vegetables, Legumes and Fruit
- Grilling Farinaceous Items
- Grilling Dairy Items
- Grilling Protein Items
- Grilling Video
- Grilling Other Protein Items
- Menu Examples Using Grilling
- Checkpoint 5
- Shallow-Frying
- Shallow Frying Flowchart Animation
- Commodities Suitable for Shallow Frying
- Equipment for Shallow-Frying
- Shallow-Frying Vegetables, Legumes and Fruit
- Shallow-Frying Farinaceous Items
- Shallow-Frying Dairy Items
- Shallow-Frying Protein Items
- Shallow-Frying Video
- Menu Examples Using Shallow Frying
- Deep-Frying
- Deep-Frying Flowchart Animation
- Commodities Suitable for Deep-Frying
- Equipment for Deep-Frying
- Deep-Frying Vegetables, Legumes and Fruit
- Deep-Frying Video
- Deep-Frying Farinaceous Items
- Deep-Frying Dairy Items
- Deep-Frying Protein Items
- Menu Examples Using Deep-Frying
- Checkpoint 6
5 - Moist Heat Cookery Methods
- Moist Heat Cookery Methods
- Boiling
- Other Terms Associated with Boiling
- Boiling Flowchart Animation
- Commodities Suitable for Boiling
- Equipment for Boiling
- Boiling Vegetables, Legumes and Fruit
- Boiling Farinaceous Items
- Boiling Video
- Boiling Dairy Items
- Boiling Protein Items
- Menu Examples Using Boiling
- Checkpoint 7
- Poaching
- Poaching Flowchart Animation
- Commodities Suitable for Poaching
- Equipment for Poaching
- Poaching Vegetables, Legumes and Fruit
- Poaching Farinaceous Items
- Poaching Protein Items
- Poaching Video
- Menu Examples Using Poaching
- Checkpoint 8
- Stewing
- Stewing Flowchart Animation
- Commodities Suitable for Stewing
- Equipment for Stewing
- Stewing Vegetables, Legumes and Fruit
- Stewing Farinaceous Items
- Stewing Protein Items
- Stewing Video
- Menu Examples Using Stewing
- Braising
- Braising Flowchart Animation
- Commodities Suitable for Braising
- Equipment for Braising
- Braising Vegetables, Legumes and Fruit
- Braising Farinaceous Items
- Braising Protein Items
- Braising Video
- Menu Examples Using Braising
- Checkpoint 9
- Steaming
- Steaming Flowchart Animation
- Commodities Suitable for Steaming
- Equipment for Steaming
- Steaming Vegetables, Legumes and Fruit
- Steaming Video
- Steaming Farinaceous Items
- Steaming Protein Items
- Menu Examples Using Steaming
6 - Other Cookery Methods
- Other Cookery Methods
- Microwave Cookery
- Microwave Cookery Flowchart Animation
- Commodities Suitable for Microwave Cookery
- Equipment for Microwave Cookery
- Microwaving Vegetables, Legumes and Fruit
- Microwaving Dairy Items
- Microwave Cookery Animation
- Sous-Vide
- Sous Vide Cookery Flowchart Animation
- Commodities Suitable for Sous Vide Cookery
- Equipment for Sous Vide Cookery
7 - Teamwork and Organisation
- Teamwork and Organisation
- Checkpoint 10
- Congratulations
Pre-requisite?
No previous knowledge or experience is required.
How long?
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.
Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
Steps to proceed with enrolling in a Course
Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.
If you have any problems or questions just call us on (02) 9635 0477 or email training@alliedrisk.com.au