Do you want to become a cooking professional and create wonderful, wholesome and safe food in your own kitchen? You can do this now in CieCAS!，
想要變身專業烹飪人士，在廚房遊刃有餘，烹飪出健康安全美味？CieCAS可以幫你做到！
Learn the principles of producing nourishing and safe food with the application of 23 different cooking methods and techniques.
23節主題課程，囊括各類方式技巧。實操培訓帶你掌握烹飪營養安全美食的基本知識！
When
時間
Every Wednesday from 10 am to 1 pm
每周三上午10點至下午1點
Starting Day
開始時間
Wednesday, September 9, 2020
2020年9月9日，周三
Where
地址
Classes can be booked as a whole program or individually per topic/cooking method!
課程可整期訂購亦可根據需求選購單節烹飪主題/方式課程！
Program Price: ¥8240 for 23 classes plus examination
整期課程價格：8240元，23節課程+考試
(including food, refreshments and certification)
(價格包含食物、小食及證書）
Price per Class: ¥380
單節課程價格：380元
All classes or certification program can be booked through WeChat Mini Program:
所有單節課程及整套證書課程均可通過掃描小程序二維碼訂購：
Each class consists of a 2+ hour training followed with the consumption of the meal produced (total time: 3 hours). Each class has a menu and focuses on a specific topic as follows:
每節課程包含2個小時的烹飪培訓以及1個小時的自製餐食分享（總時長為3小時）. 學員將在每節課程中烹飪當日主題菜單，涵蓋主題如下：
A participant, who completed all classes has the option to be tested and receive the Certification as 「Homemaker – Cooking Professional」 - a certification that is issued in collaboration with WIFI International and CNST
完成整套課程培訓的學生有資格參加考試並獲得「持家達人——專業烹飪人士」認證證書，由CieCAS與WIFI國際（奧地利經濟促進學院）聯合頒發。
All participants should wear comfortable and safe clothes and shoes, such as jeans, t-shirt and sneakers (kindly avoid open sandals), shorts or sleeveless shirts or other clothes not suitable for cooking or standing in the kitchen).
參與者所著服裝須保證輕便安全，如可穿著牛仔褲，T恤和運動鞋（請儘量避免穿著敞口涼鞋、短褲、無袖襯衫等不便於在廚房工作的衣服。）
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Each class consists of a 2+ hour training followed with the consumption of the meal produced (total time: 3 hours). Each class has a menu and focuses on a specific topic as follows:
每節課程包含2個小時的烹飪培訓以及1個小時的自製餐食分享（總時長為3小時）. 學員將在每節課程中烹飪當日主題菜單，涵蓋主題如下：
1. Cooking Introduction: physical and chemical changes (water, carbohydrates, fats)
烹飪入門：物理與化學變化（水、碳水化合物、脂肪）
Cooking dried elements to rehydrate, such as pasta, rice and beans
烹飪可重新水合的食材，如麵條、米和豆類
Today's menu: spaghetti with tomato sauce and meatballs, braised lentils, Rice pudding, Making finger shaped biscuits
今日菜單：意面配番茄醬肉丸、煨豆子、米飯布丁、手指餅乾
Cooking methods: boil pan fry, stew, bake
烹飪方法：煮，煎，燉，烘焙
Cutting skills: concasse, brunoise, mince
刀法：西紅柿粗切、切丁、切末
Basic stocks and sauces: tomato sauce, Portugaise
基礎高湯與醬汁：番茄醬、葡汁
Culinary techniques: Understanding Mise en Place and its importance, rehydrate dry pasta and fresh pasta, noodles vs pasta
烹飪技巧：理解餐前準備及其意義、重新水合幹意面及新鮮意面、麵條與意面的對比學習
Notes: recognize the ration of salt to water
其他：學習鹽和水的配比及運用
2. Food Protection: the safe temperature ranges (cook and chill method)
食品保存：安全溫度範圍（烹飪與冷卻方式）
Cooking meat to the required safe temperature, then chill it to preserve, and regenerate for tasting
學習肉品的安全食用溫度、冷凍儲存、再次加熱食用
Today's menu: beef Bourguignonne with mashed potatoes, sauté broccoli, flan caramel, sour dough bread
今日菜單：勃艮第牛肉配土豆泥、炒西蘭花、焦糖布丁、酸麵包
Cooking methods: steam, blanch, sauté
烹飪方法：蒸、焯、炒
Knife skills: dice different sizes, lardons, florets, mashed
刀法：切丁（不同大小）、切條、切花、壓泥
Basic stocks and sauces: fond brun, demiglace, espagnole
基礎高湯與醬汁：小牛高湯、牛骨燒汁、褐醬
Culinary techniques: cook and chill, regeneration temperatures
烹飪技巧：加熱與冷卻、再加熱溫度
Notes: introduction on bain-marie and render cooking technique
其他：引入水浴加熱及化油技巧
3. Bases and Ingredients: marinades, and composed butters
基底與食材：醃料與合成黃油
Preparing Beurre Café de Paris, BBQ marinade and Chimichurri sauce
學習烹飪黃油牛肉、燒烤醃料、阿根廷醬汁
Today's menu: chicken chop and beef steak with jacket potato, corn on the cob, zucchini, baked apple tart, short crust dough
今日菜單：雞塊牛排配焗薯仔、玉米棒、小胡瓜、烤蘋果派、酥皮麵包
Cooking methods: broil, grill, bake
烹飪方法：煮、焗、烘焙
Knife skills: chop, rondelle, cutting steaks
刀法：切塊、切圓片、切牛排
基礎高湯與醬汁：雞肉高湯、合成黃油與醃料
烹飪技巧：雞腿去骨
其他：肉品的烹飪溫度、旋轉烤肉
4. Thickening agents: Roux, cream, egg yolk, butter, and starch
增稠劑：麵糊、奶油、蛋黃與澱粉
Preparing béchamel, thicken a cream cheese sauce, mayonnaise and hollandaise
學習製作白醬，增稠奶油芝士醬，蛋黃醬和荷蘭醬
Today's menu: beef lasagna, salad and stuffed egg, fresh fruit sala, bread rolls
今日菜單：牛肉千層意面，沙拉配魔鬼蛋，新鮮水果沙拉，麵包卷
Cooking methods: boil, simmer, bain-marie
烹調方法：煮，慢燉，水浴加熱
Knife skills: macedoine, mince, brunoise
刀法: 切丁（馬其頓切）、切末、切丁（布魯努瓦切）
Basic stocks and sauces: béchamel, cream sauce, hollandaise and mayonnaise
基礎高湯和醬汁：白醬、奶油醬、荷蘭醬和蛋黃醬
Culinary techniques: clarify butter and its different stages
烹飪技巧：澄清黃油及不同的黃油狀態
Notes: introduction to "aspic", gelatin protection layer for stuffed egg
其他：肉凍，魔鬼蛋的明膠保護層
5. Stocks and their ingredients: chicken, beef, vegetable, and fish From basic stock to final stock, understanding the purpose of each base從基礎高湯到成品高湯的操作步驟、理解各個基底的作用Today's menu: steamed seabass with vegetables, pilaf rice and panna cotta with berries, coulis. chocolate-nuts medallions今日菜單：清蒸海鱸配蔬菜、菜肉飯配漿果意式奶凍、稀果醬、巧克力堅果脆Cooking methods: boil, simmer, poachKnife skills: decorative cuts, coulis, bouquet garni with leekBasic stocks and sauces: chicken, fish and vegetables stocksCulinary techniques: fish filleting: round (2 filets) and flat (4 filets)Notes: utilize vegetables trimming for stocks6. Basic sauces: brown, white, tomato, butter, oil, pureed, and specialty
基礎醬汁：棕醬、白醬、番茄醬、黃油、油、果泥及特色醬汁
Use the stocks and jus to enhance classic sauces, such as the Demiglace
利用高湯和醬汁為原料加強經典醬汁風味，比如牛骨燒汁
Seafood tomato sauce and silky Veloutes
海鮮番茄醬及絲絨醬
Today's menu: asparagus veloute, black pepper beef tenderloin with pommes chateau, green bean bundle, lemon lime mousse with a meringue base
今日菜單：蘆筍絲絨醬，黑胡椒牛肉裡脊配高橋土豆，青豆束，青檸慕斯配蛋白霜
Cooking methods: roast, blanch, steam, steam-bake
烹調方法：烤、焯、蒸、蒸烤
Knife skills: mirepoix, concasse, paysanne, chateaux, bouquet garni with teabag
刀法：基礎調味蔬菜切配，西紅柿粗切，什錦切，高橋土豆切，香草束茶包
Basic stocks and sauces: sauce espagnole, asparagus stock
基礎高湯和醬汁：褐醬，蘆筍高湯
Culinary techniques: importance of deglazing and enhance flavors
烹飪技巧：去釉及增味
Notes: pasteurized eggs vs fresh eggs
其他：巴氏殺菌雞蛋vs新鮮雞蛋
7. Basic soups: clear and thick soups
基礎湯點：清湯與濃湯
From basic stock to final consommé - the art of clarifying and enrich a stock. Preparing classic mushroom cream soup
以基礎高湯為原料製作清湯--高湯澄清以及提味的藝術、烹飪經典蘑菇奶油湯
Today's menu: chicken consommé, veal schnitzel with mushroom cream, mixed salad, yogurt foam by using syphon (basic molecular cuisine)
今日菜單：雞肉清湯、小牛肉配蘑菇奶油、什錦沙拉、酸奶泡沫（基礎分子料理烹飪法）
Cooking methods: sauté, shallow fry, boil, simmer
烹調方法：炒、煎、煮、慢燉
Knife skills: slice with machine, slice with knife, mince
刀法：機器切片，廚刀切片，切末
Basic stocks and sauces: chicken stock
基礎高湯和醬汁：雞湯
Culinary techniques: filter the stock with raft for clarification (consommé)
烹飪技巧：澄清高湯（清湯）
Notes: importance of basting during shallow frying
其他：油炸過程中的澆汁澆油
8. Precooking methods: blanching technique and its importance
預煮方式：焯水技巧及必要性
Blanching with water and blanching with steam - keeping nutrients, lively color and the bite of vegetables
焯水、蒸汽燙--鎖住營養元素，保留蔬菜原色及口感
Today's menu: chicken ballotine with mixed steamed vegetables and pommes parmentier, tarte tatin (caramelized upside-down apple tart)
今日菜單：雞肉卷配繽紛蒸蔬菜及土豆、焦糖蘋果撻撻
Cooking methods: blanch, steam, sauté, fry
烹調方法：焯、蒸、炒、炸
Knife skills: quarter, rondelle, florets, dice, chop
切配方法：四分切，切圓片，切花，切丁，切末
Basic stocks and sauces: chicken stock, cream sauce, caramel sauce
基礎高湯和醬汁：雞湯、奶油醬、焦糖醬
Culinary techniques: debone chicken leg and stuff to pepare the ballotine
烹調技巧：雞腿去骨，雞肉卷餡料填塞
Notes: stabilizing colors and nutrients
其他：鎖住顏色和營養元素
9. Boiling: with a lid or without a lid
煮：帶蓋或不帶蓋
Boiling root vegetables with lid (carrots, beet or potatoes) and boiling beef without lid to reduce stoc, and avoid foaming in pasta
根莖蔬菜帶蓋烹飪（胡蘿蔔、甜菜或土豆）及無蓋燉煮牛肉以濃縮湯汁，無蓋烹煮意面避免起沫
Today's menu: beetroot and beef shank salad, penne with seafood sauce, apple strudel with custard sauce
今日菜單：甜菜根及牛腱沙拉，通心粉配海鮮醬，蘋果派配蛋奶醬
Cooking methods: boil with lid, boil without lid
烹調方法：帶蓋烹煮、無蓋烹煮
Knife skills: chop, coarsely chop, batonette, shred
切配方法：剁、粗切、切條、撕片
Basic stocks and sauces: beef stock, fish stock, custard sauce
基礎高湯和醬汁：牛肉湯、魚湯、蛋奶醬
Culinary techniques: string up a large piece of meat
烹飪技巧：串肉
Notes: custard sauce, convenient food
其他：蛋奶醬、快手便餐
10. Steaming: dry or wet steaming, with or without pressure
蒸：幹蒸或溼蒸，高壓或低壓
Cooking asparagus with dry steam, mixed vegetables with wet steam, and understanding principles of pressure steam with hard-boiled egg to cook to the ideal shape
幹蒸蘆筍，溼蒸繽紛蔬菜，學習用高壓蒸汽將雞蛋烹製成特定的形狀
Menu of today: asparagus with egg and ham, nicoise salad, banana fritters with, rice paper spring rolls
今日菜單：蘆筍配雞蛋火腿、尼古斯沙拉、香蕉酥盒、米紙春卷
Cooking methods: steam, combi steam, steam in basket, pressure steam
烹調方法：蒸、蒸烤、蒸籠蒸煮、高壓蒸
Knife skills: sliced, batonettte, paysanne, asparagus cut
刀法：切片，切棍，什錦切，切蘆筍
Basic stocks and sauces: mayonnaise, nicoise dressing
基礎高湯與醬汁：蛋黃醬，尼古斯醬
Culinary techniques: cooking eggs in different styles
烹飪技巧：雞蛋烹調的不同方式
Notes: composed salads - a complete source of nutrients
其他：什錦沙拉--豐富全面的營養元素搭配
11. Poaching: the gentle cooking process
水煮：慢煮方式
Cooking salmon filets in water bath and poaching eggs
水浴三文魚片及水波雞蛋
Today's menu: poached salmon with vegetables, egg benedictine, pear belle helene with sugar decoration
今日菜單：水波三文魚配蔬菜，本尼迪克雞蛋，梨海琳配糖霜裝飾
Cooking methods: poach, bain-marie, toast
烹調方法：水波煮、水浴加熱、烤
Knife skills: trim, decorative, fish darne
刀法：修邊，裝飾，切魚片
Basic stocks and sauces: court-bouillon, hollandaise, vegetables stock
基礎高湯和醬汁：宮廷肉湯、荷蘭醬、蔬菜湯
Culinary techniques: egg benedictine - a classic
烹飪技巧：經典本尼迪克蛋
Notes: use vacuum to marinate and raw cooking
其他：利用真空技術醃製、生鮮料理
12. Deep frying: cook food in hot fat or in an oil bath
深炸：在熱油或油浴中烹飪食物
Cooking fish and chips by using animal fat (pork) and vegetable oil
用動物脂肪（豬油）和植物油烹調魚和薯條
Today's menu: fish and chips with tartar sauce, zucchini flowers, doughnut with cream
今日菜單：炸魚薯條配塔塔醬，西葫蘆花，甜甜圈配奶油
Cooking methods: deep fry, shallow fry
烹調方法：深炸、淺炒
Knife skills: fries, gauffrette, trim, chop and fish goujons
刀法：薯條刀法，薯餅刀法，切塊，魚條刀法
Basic stocks and sauces: tartare sauce, batter for frying
基礎高湯和醬汁：韃靼醬，油炸麵糊
Culinary techniques: preparing homemade doughnuts
烹飪技巧：自製甜甜圈
Notes: control oil without thermostat
其他：不藉助溫度計控制油溫
13. Gratinating: using high temperature from above
焗烤：上部高溫焗烤
Preparing baked gratin dauphinois, lamb with provençale crust under a salamander and crème brulée with the torch
烹飪奶酪焗土豆，面火爐焗烤普羅旺斯酥皮羊肉，火槍焗烤奶油布蕾
Today's menu: roasted lamb rack "provençale", gratin dauphinois and ratatouiile, crème brulee with marinated berries, walnut bread
今日菜單：普羅旺斯酥皮烤羊排、奶酪焗土豆配普羅旺斯燉菜、奶油布蕾配醃漬漿果、核桃麵包
Cooking methods: top broil, sear, bake, torch caramelize
烹調方法：上烤、煎炸、烘焙、火槍焦化
Knife skills: lyonnaise, matignon, grated
刀法：洋蔥切絲、基礎調味蔬菜切配、磨碎
Basic stocks and sauces: lamb demiglace, crème sauce, tomato sauce
基礎高湯和醬汁：羊肉燒汁，奶油醬，番茄醬
Culinary techniques: french a lamb chop
烹飪技巧：羊排剔骨
Notes: use combi-oven and salamander
其他：蒸烤箱及面火爐的使用
14. Sautéing: the quick cooking process that uses a small amount of very hot fat
炒：用少量熱油快速翻炒
Cooking a veal emincé and finalize vegetables for the service by using the sautéing technique
烹調小牛肉，蔬菜烹調（運用炒的烹飪技術）
Today's menu: swiss style veal emincé, roesti potato and sautéed spinach, peach bavarois, brownies
今日菜單：瑞士風味小牛肉片、薯餅及炒菠菜、巴伐利亞蜜桃、布朗尼
Cooking methods: pan fry, sauté, sweat
烹調方法：煎、炒、煸
Knife skills: emince, chop, shred, wedges
刀法：切肉片，剁，撕，切角
Basic stocks and sauces: veal stock, fond black
基礎高湯和醬汁：小牛肉湯，牛肉高湯
Culinary techniques: potato roesti vs hash brown
烹飪技巧：馬鈴薯餅vs土豆餅
Notes: prepare a classic bavarois
其他：製備經典巴伐利亞醬汁
15. Grilling: using over or below heated racks
烤：在熱烤架上方或下方燒烤
Preparing grilled entrecote steak and grilled vegetables antipasti
烹飪烤牛排和烤蔬前菜
Today's menu: black peppered beef steak with arugula, bearnaise sauce, mixed grilled vegetables, layered fruit sponge cake
今日菜單：黑椒牛扒配芝麻菜，伯納西醬，什錦烤蔬菜，千層水果海綿蛋糕
Cooking methods: grill, bottom broil, bain-marie, bake
烹調方法：炙烤、下烤、烘烤
Knife skills: chiffonade, slice, entrecote steak, halves
刀法：雪紡切，切片，切牛排，對半切
Basic stocks and sauces: demiglace, clarified butter, béarnaise sauce
基礎高湯與醬汁：牛骨燒汁、澄清黃油、伯納西醬
Culinary techniques: purpose of marinate
烹飪技巧：醃製的作用
Notes: making vegetables for antipasto
其他：烹製蔬菜，作為前菜
16. Baking: using dry heat, without fat and without liquid
烘焙：用乾熱，不加油或水烘焙
Baking a perfect apricot tart and as well a delicious shepherd pie and vegetables on the side
烘焙完美杏仁撻撻，美味牧羊人派配蔬菜
Today's menu: shepherd pie, glazed fennels, spring mixed green salad, royal apricot tart with a short crust dough
今日菜單：牧羊人派，上釉茴香，春日繽紛蔬菜沙拉，皇家杏仁撻撻及酥皮麵包
Cooking methods: bake, braise, glaze, sweat
烹調方法：烤、燜、上釉、煸
Knife skills: mash, macedoine, mince, grate, chop, slice
刀法：壓泥，馬其頓切，切末，擦絲，剁，切片
Basic stocks and sauces: lamb demiglace, royal for cake
基礎高湯與醬汁：羊肉燒汁，蛋白糖霜
Culinary techniques: prepare other potatoes classics with the mash
烹飪技巧：以土豆泥為原料製作其他經典料理
Notes: use the piping bag
其他：學習使用裱袋
17. Roasting (spit or slow): using medium dry heat with fat but without liquid
燒烤（滋烤或慢烤）：中火乾熱，加油不加水
Cooking roasted whole chicken with its vegetables & potatoes in its jus - an easy sunday family lunch
烹飪蔬菜土豆原汁燒雞--簡易周日家庭午餐
Today's menu: american style roasted chicken with potatoes and vegetables in its jus, salad with thousand island, bread pudding with vanilla sauce
今日菜單：美式烤雞配土豆蔬菜，沙拉配千島醬，麵包布丁配香草醬
Cooking methods: roast, pan roast, bake
烹飪方法：燒烤、盤烤、烘焙
Knife skills: truss, noisette, wedges, regular chunks
刀法：捆縛，圓刀切（榛子狀），切角，切塊（大小均一）
Basic stocks and sauces: brine, chicken juices and fat
基礎高湯和醬汁：滷汁、雞汁、雞脂
Culinary techniques: explain pot-roast technique
烹飪技術：講解盤烤技巧
Notes: vanilla sauce temperature control, thicken
其他：香草醬溫度控制、增稠
18. Braising: using a small amount of liquid, covered in the oven or in a pressure cooker
煨：用少量液體，烤箱或高壓鍋中加熱
Braising vegetable pilaf rice, and cooking italian style beef brasato in wine (with pressure cooker)
烹飪菜肉煨飯，意式紅酒燴牛肉（高壓鍋）
Today's menu: red wine braised beef with rice and brussels sprouts, mocha eclairs.in choux pastry
今日菜單：紅酒燴牛肉配煨飯及抱子甘藍，抹茶味手指泡芙
Cooking methods: braise, pan roast, pressure cook, glaze
烹調方法：煨、盤烤、高壓煮、上釉
Knife skills: mirepoix, chop, long strips
刀法：基礎調味蔬菜切法，剁，切長條
Basic stocks and sauces: chicken stocks, brown stock, mocha glaze
基礎高湯與醬汁：雞湯、褐湯、抹茶漿
Culinary techniques: prepare and bake choux pastry
烹調技巧：製備泡芙酥皮
Notes: Using pressure cooker
其他：高壓鍋的使用
19. Glazing: cooking with vegetables own reduced (syrup like) juices
上釉：用蔬菜自身濃縮汁液（如糖漿）烹煮
Glazing radish with brown sugar and carrots rolls with hone. Duck breast served with "Griottines"sauce
紅糖糖漿蘿蔔，蜂蜜胡蘿蔔卷、鴨胸配酒漬櫻桃醬
Today's menu: Pan roasted duck breast with "Griottines" sauce, pommes anna, carrots and white radish, sabayon with strawberries, lavoche bread
今日菜單：盤烤鴨胸配酒漬櫻桃醬、法式土豆千層、雙色蘿蔔、草莓薩芭雍、薄脆餅
Cooking methods: braise, glaze render, roast, bake, bain-marie
烹調方法：煨、上釉、烤、烘焙、雙層水浴加熱
Knife skills: tourne, peel, thin slice, roll, quarters
刀法：轉刀切，削皮，薄切，卷，四分切
Basic stocks and sauces: chicken stock, duck demiglace, cream sauce
基礎高湯與醬汁：雞湯、鴨汁、奶油醬
Culinary techniques: how to score the skin of the duck and why
烹調技巧：鴨皮劃刀的方法及原理
Notes: use salt to soften vegetable peel and roll
其他：利用鹽軟化蔬菜皮及卷皮
20. Stewing: cooking food in its own juices, with little or no liquid added
慢燉：用自身汁液慢燉食物，不加額外液體或加入少量額外液體
Stewing pork spezzatino with tomato sauce, and served with risotto rice
烹製意式番茄醬燴豬肉配義大利飯
Today's menu: spezzatino with pork and vegetables, saffron rice, pears "jalousie" including puff pastry
今日菜單：意式燴豬肉配蔬菜，藏紅花米飯、蜜梨酥皮撻撻
Cooking methods: stew, pan-roast, braise bake
烹調方法：燉、盤烤、燜烤
Knife skills: dice, cubes, chop, slice thin, alumette
刀法：切小方塊，切方塊，切塊，切薄片，切條
Basic stocks and sauces: tomato sauce vegetable stock, light sugar syrup
基礎高湯與醬汁：番茄醬蔬菜高湯，稀糖漿
Culinary techniques: preparing sponge cake
烹飪技巧：製作海綿蛋糕
Notes: the art of cooking risotto
其他：學習烹飪意式燴飯的藝術
21. Sous vide cooking: learning vacuum process and cooking
低溫慢煮：學習真空烹飪方式
Preparing sous-vide watermelon confit, lemon & rosemary infused oil, cod fish and vegetables.
低溫慢煮油封西瓜、檸檬迷迭香風味油、鱈魚配蔬菜。
Today's menu: seared cod fish on a bed of asparagus with watermelon confit, ice salad with lemon oil, cheese cake in a jar and mango compote
今日菜單：油煎鱈魚配蘆筍及油封西瓜，冰盤沙拉配檸檬油，罐子奶酪蛋糕配芒果醬
Cooking methods: sous-vide, sear, infuse, boil
烹調方法：低溫慢煮、油煎、浸潤、煮
Knife skills: tourné, dice, asparagus tips, julienne
刀法：轉刀切，切小丁，切蘆筍尖，朱利安切（切絲）
Basic stocks and sauces: infused oil, fish stock
基礎高湯與醬汁：浸油，魚肉高湯
Culinary techniques: cooking sous-vide in a jar
烹飪技巧：罐子低溫慢煮烹飪
Notes: sous-vide techniques, time and temperature control
其他：低溫慢煮技巧、烹飪時間與溫度的控制
22. Pacojet: Ice cream, sorbet, pâté, terrines Pacojet：
冰淇淋、冰糕、肉醬、魚醬
Preparing homemade ice-cream, making a perfect spreadable pâté and smooth homogeneous pesto sauce
自製冰激凌，製作順滑塗抹醬以及均一順滑青醬
Today's menu: chicken pâté amuse-bouche, linguine al pesto genovese, pandan icecream with tropical fruit salad, french baguette
今日菜單：雞肉肉糜醬前菜，青醬意面，班蘭冰淇淋配熱帶水果沙拉，法棍麵包
Cooking methods: blanch, sweat, steam-bake, bake, boil, simmer
烹調方法：熱燙、煸、蒸烤、烘烤、煮沸、慢燉
Knife skills: matignon, trim, dice, macedoine, grate
刀法：基礎調味蔬菜刀法，修邊，切小丁，馬其頓切，擦絲
Basic stocks and sauces: chicken stock, pesto sauce
基礎高湯與醬汁：雞湯、香蒜醬
Culinary techniques: prepare baguette from scratch
烹飪技巧：從零製作法棍麵包
Notes: different blades of pacojet and purpose (pulverize, soften,…)
其他：萬能冰磨機的不同刀片運用（打泥、軟化等等）
23. Food preservation: drying, smoking, vinegar and sugar
食物儲存：幹儲、煙燻、醋漬、糖漬
Smoking brine fish, draining water of the vegetables for flexibility (roll), vingegar and sugar solutions preservation techniques
燻魚、蔬菜脫水軟化制卷，運用糖醋溶液保鮮技巧
Today's menu: cocktail-style smoked chicken canapé, fresh smoked beetroot salmon with classic garnishes including gluten free cauliflower, pear compote with smoked icecream
今日菜單：雞尾酒風格煙燻雞小食、鮮燻甜菜根三文魚佐經典配菜：無麩質菜花，梨醬配煙燻冰淇淋
Bread and a jar of fresh strawberry jam to take home
麵包及鮮制草莓果醬打包回家
Cooking methods: hot-smoke, sous-vide, boil, poach, low temp. steam
烹調方法：熱燻、低溫慢煮、煮、水波煮、低溫蒸
Knife skills: emince, pureed, halves, roll cut, bouquet garni
刀法：切肉片，壓泥，對半切，滾刀切，香草束
Basic stocks and sauces: brine, vinegar solution, sugar solution
基礎高湯與醬汁：滷水、醋溶液、糖溶液
Culinary techniques: cold (raw) smoking technique
烹飪技巧：冷燻（生食）技術
Notes: use active charcoal to enhance nutrients and color
其他：運用活性炭封鎖營養元素及提色
Book your class now!
馬上進入小程序報名課程吧！
For any questions, please contact us by wechat: CieCAS789, email: info@ciecas.cn or 4008 218 929
如有問題，請聯繫我們微信公眾號：CieCAS789，郵箱：info@ciecas.cn或者撥打官方熱線4008 218 929
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Our Instructors:
我們的講師
Chef Francois Giussani
Francois Giussani 主廚
Is a Swiss Certified Chef and a graduate from EHL with more than 30 years』 experience in Culinary management. He worked in several countries China, UAE, Peru, Mexico, Malaysia, Switzerland, and is fluent in 5 languages. He worked for many prestigious brands such as Four Seasons, Swissotel, and Sheraton.
瑞士認證廚師，畢業於洛桑酒店管理學院，擁有逾三十年的烹飪管理經驗。曾工作於中國、阿聯、秘魯、墨西哥、馬來西亞、瑞士等不同國家，能熟練運用5門語言。曾在眾多著名酒店任職，如：四季酒店、瑞士酒店及喜來登酒店。
Chef Evo Ni
倪源主廚
Is a Culinary Expert and trained through dual education. His expertise is in Western and Southeast Asia culinary skills as he worked with many international Chefs originating from Germany, Austria, US, Italy, Singapore, and Thailand. Chef Evo Ni has also extensive operation experience to run kitchen from menu creation, food hygiene, and quality control.
烹飪專家，雙元制教育背景。擅長西餐料理及東南亞料理烹飪技巧，曾與來自德國、奧利地、美國、義大利、新加坡、泰國的外籍廚師共事。倪源主廚有豐富的廚房運營經驗，如菜單設計、食品衛生以及品質控制。
CieCAS is a consulting and dual education provider for CNST focusing on food and beverage development. We offer professional and lifestyle classes. Learning and use it immediately in life is what CieCAS stands for.
CieCAS is located Zhongshan International Plaza, Building B, 1st Floor, No. 789 West Tianshan Road, Shanghai (close to Song Hong Metro Station, Metro Line 2, exit 4)，Please contact our website if you would like to know more about what CieCAS has to offer: www.ciecas.cn，or contact us: 4008218929
CieCAS新創烹飪藝術服務中心是一家專業諮詢機構和上海長寧科技進修學院雙元制職業教育培訓服務提供方，專業助力餐飲行業發展。我們奉行『即學即用』的培訓宗旨，設有職業培訓課程和生活方式趣味烹飪課程。
CieCAS位於上海市長寧區天山西路789號中山國際廣場B幢1層（近地鐵2號線淞虹路，4號口出步行5分鐘即到），如果您想了解更多有關CieCAS的信息，請通過CieCAS官方網站聯繫我們：www.ciecas.cn，或撥打熱線聯繫我們：4008218929