Foodsphere

What will the course cover?

Classify the types of fish
Describe what flat fishes are
Identify what oily fishes are
Summaries what round fish are
Explain what quality checks are performed on fresh fish
State what equipment is required for preparing and cooking fish
Recognise hygiene requirements when handling fish

Summarise how to store fish correctly
Explain the different methods of cooking fish
Identify the correct cooking temperatures of fish
State how to garnish a fish
Describe the different sauces used to accompany fish
Explain how to produce a healthy fish dish
Understand the requirements of hot holding of fish for service