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Culinary Training Program
Molhos
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Culinary Training Program
Culinary Training Program / Fundamentos da cozinha
Culinary Training Program / Vegetais
Culinary Training Program / Leite e laticínios
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Culinary Training Program / Mariscos, crustáceos e moluscos
Culinary Training Program / Carnes
Culinary Training Program / Frutas e produtos de frutas
Culinary Training Program / Carne de caça
Culinary Training Program / Pães
Culinary Training Program / Richemont - Boulagerie
Culinary Training Program / Produtos de confeitaria semiprocessados
Culinary Training Program / Richemont - Pâtisserie
Culinary Training Program / Cacau e chocolate
Culinary Training Program / Fundamentos do Café da Manhã
Culinary Training Program / Introductions and conclusions
Culinary Training Program / GSL Breakfest
Culinary Training Program / GSL Breakfest / Self-Guided
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Final tests / Richemont LP 1 - Tests / Be safe
Final tests / Richemont LP 1 - Tests / Know the science
Final tests / Richemont LP 1 - Tests / Pastry
Final tests / Richemont LP 1 - Tests / Bakery
Final tests / Richemont LP 1 - Tests / Confectionary
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Molhos
2.2 Fundamentos dos molhos
Essential
Molhos
2.2.1 Molho Bechamel, molho creme, molho Mornay
Essential
Molhos
2.2.2 Molho Hollandaise
Professional
Molhos
2.2.3 Molho de tomate
Essential
Molhos
2.2.4 Molho de tomate em cubos (tomate concassé)
Essential
Molhos
2.2.5 Coulis de pimentão
Essential
Molhos
2.2.6 Molho de manteiga branca (em breve)
Expert
Molhos
2.2.7 Caldo de vitela escuro / Glace de Viande / Demi-glace (em breve)
Expert
Molhos
2.2.8 Bolonhesa (em breve)
Professional
Molhos
2.2.9 Carbonara (em breve)
Professional
Molhos
2.2.10 Molho Béarnaise (em breve)
Expert
Molhos
2.2.11 Manteigas compostas (em breve)
Expert
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