- Types and uses of kitchen tools and equipment
- Types, characteristics, functions and quality indicators of ingredients
- Types of sushi condiments used - Quality characteristics of sushi rice - Recipes, method and technique in preparing sushi rice and varieties of sushi - Importance of controlling cooking time as well as temperature
- Types and correct proportions of ingredients suited for Sushi - Methods of storing ingredients and finished products (Sushi) - Presentation guidelines for prepared sushi with condiments - Importance of sanitizing hands and preparing sushi in dedicated work station - Food and workplace safety and health requirements
For Type of Sushi Covered in this course is as follow:
- Nigiri Sushi
- Temarizushi
- Maki Sushi
- Gunkan Maki
- Temakizushi
- Uramaki
- Narezushi
- Oshizushi
- Chirashizushi
- Inarizushi
- Sasazushi
ACI reserves the rights to amend, revise or withdraw the items featured due to products availability. Photo for illustration purpose only.
本校保留产品供应情况而修改、修改或撤销特色菜肴的权利。照片仅供说明之用