• Home
  • My Courses
  • Webshop
  • Login

Cooking Assignment 5: Blanching and glazing various vegetables

Ready to start with the fifth cooking assignment? You can find the information about cooking assignment 5 in the document below. Click on ‘Download’ to read the information. Do you want an example? Watch the video below.

Cooking Assignment 4: Boiling and poaching an egg and preparing a farmer's omelette
Cooking Assignment 6: Cooking potato and preparing pommes duchesse
Back to: Professional European Chef Level 1 – Stage 2 > Cooking Assignments

Professional European Chef Level 1 – Stage 2

  • Previous
  • Next
Collapse
Expand

  • Cooking Assignments

  • Cooking Assignment 1: Cutting techniques and puree soup
  • Cooking Assignment 2: Washing salad and preparing vinaigrette and mayonaise
  • Cooking Assignment 3: Preparing a chicken stock, roux and chicken cream soup
  • Cooking Assignment 4: Boiling and poaching an egg and preparing a farmer's omelette
  • Cooking Assignment 5: Blanching and glazing various vegetables
  • Cooking Assignment 6: Cooking potato and preparing pommes duchesse
  • Cooking Assignment 7: Preparing a Waldorf salad
  • Cooking Assignment 8: Preparing a fruit bavarois
  • Cooking Assignment 9: Preparing a parfait
  • Cooking Assignment 10: Preparing a brownie

  • Completion: Professional European Chef Level 1 - Stage 2

  • Certificate: Professional European Chef Level 1 - Stage 2
© 2024 | Horeca Academy

General questions
info@horecaacademy.eu

Content related or technical questions
helpdesk@horecaacademy.eu

Horeca Academy

Horeca Academy, PEC

is a product of Knowledge Monk

Frijdastraat 6a, 2288 EX, Rijswijk, The Netherlands

E : info@knowledgemonk.nl
T : +31 70 302 99 59

Chamber of Commerce
70501475

Footermenu

  • Privacy Policy
  • Terms and Conditions
  • Cookiestatement
Design en realisatie:
Auteursrecht © 2024 Horeca Academie