Programme Content

  • Assemble tools and equipment
  • Measure, prepare and check the quality of ingredients
  • Prepare mixture for dough, batter or paste for Intermediate Dim Sum dishes
  • Cooking techniques for Intermediate Dim Sum dishes
  • Types and uses, smoking points, breakdown signs and recovery time of cooking oil
  • Correct consistency and cooking temperature of Intermediate Dim Sum dishes
  • Indicator of doneness
  • Methods of presenting and storing finished products to prolong shelf life
  • Quality standards of Intermediate Dim Sum dishes
  • Common faults and how to prevent them

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