InnArchive | 4 - Development

We did not intend to feature recipes but somehow this seems unavoidable.

Going through the files collected over the years it's hard to ignore them so here goes, a brief selection out of a vast collection.

1 Culinary Training Modules

19.02.001	Food Dictionary
19.02.003	Menu Engineering
19.02.003	Kitchen Step-by-Step Techniques
19.02.004	Food Quality Receiving Standard

2 Food Products

3 Preparation of Food

19.02.020	Coking Poultry and Hazardous Food
19.02.021	How to prepare a Bechamel Sauce
19.02.022	How to prepare a Beurre Blanc
19.02.023	How to prepare Mayonnaise
19.02.024	How to prepare a Sauce Hollandaise
19.02.025	How to prepare a Tomato Sauce
19.02.026	How to prepare a Veloute
19.02.027	How to prepare a Vinaigrette
19.02.028	How to prepare Brown Stocks
19.02.029	How to prepare Clear Soups (Consomme)
19.02.030	How to prepare Demiglace
19.02.031	How to prepare White Stocks
19.02.032	Methods of Cooking
19.02.033	Vegetable Cuts

4 Beverage Presentations (Powerpoint)

Learning & Development