2 encounters
16 hours
Start date: 27/02/2023
The course allows you to learn the use of vacuum packing techniques for the preservation, cooking, storage and regeneration of food, while maintaining nutritional and healthy qualities. The course is dedicated both to those who want to improve the organization of their premises, and to those who need to apply this technology even to large numbers.
INFO
Tel: 39 075 5729935
WhatsApp: +39 333 2428308
The vacuum. General concepts: origins and evolution
The vacuum machine and the materials
The operating phases of the vacuum, pasteurization and temperatures
The Cook and Chill
Special dry marinades and with balanced brines for infusion and syringing
Application for cooking and maturation at controlled temperatures
Application of vacuum packing techniques in the kitchen and in the pastry shop
Pot of fruit and vegetables
Pot of meat and fish
Training days
Laboratory hours
Teacher at your disposal
Registration deadline: 17/02/2023
Course end date: 28/02/2023
Traineeship: No
Cost: 700,00€
Training and Culture of Food and Hospitality
University of Flavors Soc. Cons. a rl Via Fontivegge 55, 06124 Perugia – VAT number 02200780548
info@universitadeisapori.it - PEC: universitadeisapori@pec.it
Cookies Policy - Privacy Policy - Update your advertising tracking preferences
