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Preelaboración y conservación de alimentos (CFGM COCINA Y GASTRONOMIA)

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Preelaboración y conservación de alimentos (CFGM COCINA Y GASTRONOMIA) -
  1. Las materias primas y su aprovisionamiento.
  2. La gestión de las materias primas.
  3. La cocina y la organización del trabajo.
  4. Mobiliario, equipos, baterías y utillaje.
  5. Preelaboración y conservación de hortalizas.
  6. Preelaboración y conservación de legumbres, arroz y pastas.
  7. Huevos, grasas, aceites y lácteos.
  8. Pescados.
  9. Marisco.
  10. Carnes: carnes de grandes piezas.
  11. Animales de corral y caza.
  12. Setas, hierbas y condimentos.
  13. Conservación y regenaración de los alimentos.

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