The following training manuals, based on training
workshops organized by the Association, are available at the
ECA office.
Mise en Place
Regardless of the number of items used or the complexity of the recipes being prepared, completing a proper mise en place requires careful planning, efficient organization and attention to detail. An organized chef will think about everything that needs to be done and the most efficient way to complete those tasks before beginning the actual work as this will eliminate unnecessary steps and conserve resources.
The Mise en Place training manual will teach you how to organize and plan your work more efficiently from compiling a prep list to setting a mise en place. It covers essentials such as the right measuring techniques and equipment, and how to prepare items prior to actual cooking. The manual further covers practical sessions which teaches the basic flavoring techniques such as marinades, rubs and pastes, bouquet garnis and sachets, oignon piqué and oignon brûlé, how to clarify butter, breading procedures, and the difference between parboiling and blanching.
19 Pages, bilingual edition, English with facing Arabic.
LE 20 for members and LE 35 for non-members.
Available in print or on CD for the same price.
Handling & Cooking Meat
Meats, beef, veal and lamb, often consume the largest portion of the food purchasing pounds. This training manual teaches you how to protect that investment. Students will learn how to determine the quality of meat, how to purchase meat in the form that best suits their needs and how to store it. The manual covers several of the dry-heat, moist-heat and combination cooking methods, and to which cut and how to apply them so that the finished meat dish is appealing to both the eye and palate.
Each cooking methods is illustrated with a sample recipe using beef, veal or lamb. Food safety rules in handling meat and meat dishes are also included.
51 Pages, bilingual edition, English with facing Arabic.
LE 35 for members and LE 50 for non-members.
Available in print or on CD for the same price.
Handling & Cooking Poultry
The training manual Handling & Cooking Poultry starts with discussing the different kinds and classes of poultry and how to choose those that best suit your needs. You will learn how to store poultry properly to prevent food-borne illnesses and spoilage, how to butcher birds to produce the specific cuts you need and how to apply a variety of cooking methods for a quality outcome. The manual includes a supplement with over 30 poultry recipes from the classical famous dishes such as Chicken Kiev and Duck à L'orange to the more contemporary flair such as Warm Duck Salad with Asian Spices and Hazelnut Vinaigrette.
86 Pages including recipe supplement, bilingual edition, English with facing Arabic.
LE 35 for members and LE 50 for non-members.
Available in print or on CD for the same price.
Grains and their Application in Cooking
Grains are a popular item in kitchens worldwide. Among the use of many different grains, rice alone is used as a staple food by more than half the world's population. This comprehensive training manual covers topics such as: identifying a variety of grains; food safety rules in handling & storing grains; application of the cooking methods to various type of grains; preparation techniques of a variety of grains and grain dishes, as well as nutritional properties. The manual includes a supplement with over 15 recipes illustrating the use of grains in polenta, pilaf and risotto dishes among many others.
37 Pages including recipe supplement, bilingual edition, English with facing Arabic.
LE 20 for members and LE 35 for non-members.
Available in print or on CD for the same price.
Preparation of Custards, Creams, Frozen Desserts and Dessert Sauces
If pastry doughs are the backbone of dessert preparations, then custards, creams, mousses and the like are the heart. The skills and techniques presented in this training manual are essential to successful pastry production. Many of these skills, such as making mousses or preparing custards, will be useful in other areas of the kitchen as well. The practical sessions in this manual include the preparation techniques of custards (stirred and baked), soufflés, pastry creams, Bavarian creams, chiffons, mousses and crème Chantilly, ice creams, sorbets and frozen desserts, dessert sauces, fruit purées & syrups. Food safety rules in handling desserts, especially egg products and ice cream are also discussed. The manual concludes with guidelines for assembling desserts and a 35 pages recipes supplement.
65 Pages including recipe supplement, bilingual edition, English with facing Arabic.
LE 35 for members and LE 50 for non-members.
Available in print or on CD for the same price.
Hors D'Oeuvres & Canapés
Hors d'oeuvres from plated appetizers, mezzah, tapas to canapés are very popular in the food service industry due to their multifunctional usage as part of a set menu, cocktail reception or party gatherings. Preparation of hors d'oeuvres demands from the chefs a thorough knowledge of all kitchen departments, creativity and artistic sense.
This training manual starts with discussing the origin & purpose of serving hors d'oeuvres and identifying a variety of hors d'oeuvres. Then the practical sessions cover the preparation techniques and recipes of various cold & warm appetizers from the traditional fritters, turnovers, gravlax to the today popular carpaccio, spring rolls and sushi among others. Principles and guidelines of canapé composition and techniques of serving hors d'oeuvres and canapés are also covered.
72 Pages, bilingual edition, English with facing Arabic.
LE 35 for members and LE 50 for non-members.
Available in print or on CD for the same price.
Preparation of Pies, Pastries & Cookies
The quality of the dough is an essential base when making pies, pastries and cookies. In this training manual you will learn how to prepare seven different commonly used doughs, which can be used as the building blocks to making any pies, pastries and cookies. Further a variety of pie crusts, pie fillings and toppings and how to combine and assemble the components into pies and pastries are covered. Recipes and preparation techniques of classics such as French, Swiss and Italian meringues, puff pastry and éclair paste are included. The training manual concludes with teaching the preparation techniques of a variety of cookies. A supplement containing more than 50 recipes of delicious sweet treats is included.
103 Pages including recipe supplement, bilingual edition, English with facing Arabic.
LE 35 for members and LE 50 for non-members.
Available in print or on CD for the same price.
The Art and Craft of Sugarwork
Working with sugar is one of the most difficult techniques a chef can master. However, the beautiful and often colorful showpieces can uplift your pastry shop and will dazzle the eye of your customer. This training manual stars with recipes and preparation techniques for making Cast, Blow, Rock, Bestig and Croquant sugar. A temperature guideline for working with sugar and the basic needed utensils and tools are covered. The training manual concludes with a detailed illustrated step-by-step guide in making flowers, knots, baskets, and various animals.
21 Pages, bilingual edition, English with facing Arabic.
LE 15 for members and LE 25 for non-members.
Available in print or on CD for the same price.
Professional Customer & Table Service
The training manual "Professional Customer & Table Service" starts with identifying the characteristics and qualities of good service providers. Interaction and communication between service staff and guests as well as service staff and kitchen are discussed. Different types of service and table settings are shown. The "Have to Knows" in kitchen terminology, and safety & sanitation rules for service staff are explained in detail. The workshop concludes with a session on how to handle customer complaints in a gracious manner.
The chapters of the training manual cover:
- Qualifications and characteristics of good service staff
- Personal appearance and hygiene
- Types of service
- Table settings in accordance with menus to be served
- Preparations before guests arrive
- Seating guests & taking orders
- Serving meals & coordination with kitchen staff
- Interaction with guests
- Efficiency and politeness
- Essential kitchen knowledge for service staff
- Safety & sanitation
- Emergency procedure & first aid
- How to handle customer complaints
93 Pages, bilingual edition, English with facing Arabic.
LE 35 for members and LE 50 for non-members.
Available in print or on CD for the same price.
Communication, the Key to Quality Customer Service
The mastery of communication techniques is the base to quality customer service. This training manual will teach you the skills to communicate well internal (with your colleagues) and external (with your guests).
The chapters in Communication,
the Key to Quality Customer Service cover the following essentials:
- Quality Service as Perceived by the Customer
- Four Service Arenas of Personal and Procedural Service
- Critical junctures in Communication
- Internal and External Communication Flows
- Feedback as Motivator & Feedback as Compass
- Essential Listening Skills to Improve Communication
- Gracious Handling of Customer Complaints
33 Pages, bilingual edition, English with facing Arabic.
LE 20 for members and LE 35 for non-members.
Available in print or on CD for the same price.
Knowledge of Pasta & Noodles
This comprehensive student manual starts with a section identifying a variety of pastas and noodles
commonly used worldwide, followed by practical sessions on techniques for preparing fresh pasta dough and
rolling and cutting of the dough. The session covering pasta preparation techniques explains the
difference between cooking fresh and dried pasta as well as how to fill pasta, and make oven-baked pasta dishes.
Finally a guideline for matching the right sauce with the right pasta and garnish concludes the course. A 17 page recipe supplement with the most famous classical pasta and noodle dishes is included.
40 Pages, bilingual edition, English (40 pp) with facing Arabic (40 pp) including a 17-page recipe supplement
LE 35 for members and LE 50 for non-members
Available in print or on CD for the same price.
Fruits and their Application in Cooking
This comprehensive training manual covers topics such as: identifying fruits and their peak season in Egypt; food safety rules in handling & storing fruits; techniques for cleaning, trimming and cutting fruits; application of various cooking methods to fruits; preservation of fruits such as techniques for making jams, jellies, chutneys and marmalades; preparation techniques of various fruit desserts, as well as nutritional properties. The manual includes a supplement with over 40 recipes using fruits in delightful desserts from meringues, mousses, cakes, tartlets to crepes and soufflés.
111 Pages, bilingual edition, English (111 pp) with facing Arabic (111 pp)
LE 35 for members and LE 50 for non-members
Available in print or on CD for the same price.
Eggs and their Application in Cooking
This comprehensive training manual covers topics such as: the composition of eggs and their grades and classifications; food safety rules in handling & storing eggs and egg dishes; nutritional value of eggs; different egg products such as frozen/pasteurized eggs and dried eggs and their usage in kitchens; guidelines for whipping egg whites into foam; preparation techniques for making boiled eggs, fried eggs, shirred eggs, omelets, poached eggs, scrambled eggs, soufflés, quiches and custards. Recipes of some famous classical egg dishes are included.
27 Pages, bilingual edition, English (27 pp) with facing Arabic (27 pp)
LE 15 for members and LE 30 for non-members
Available in print or on CD for the same price.
Vegetables and their Application in Cooking
This comprehensive training manual covers topics such as: identifying vegetables and their peak season; food safety rules in handling & storing vegetables; techniques for cleaning, trimming and cutting vegetables; application of various cooking methods to vegetables; nutritional value of vegetables and guidelines on minimizing nutrient losses during cooking; classical "Have to Know" cuts of vegetables; cooking with vegetables, recipes and preparation techniques.
73 Pages, bilingual edition, English (73 pp) with facing Arabic (73 pp)
LE 35 for members and LE 50 for non-members
Available in print or on CD for the same price.
Potatoes and their Application in Cooking
This comprehensive training manual covers topics such as: potato varieties, classifications and their cooking properties; food safety rules in handling & storing potatoes & potato dishes; techniques for cleaning, trimming and cutting potatoes, average waste percentage of different potato cuts; application of various cooking methods to potatoes; nutritional value of potatoes and guidelines on minimizing nutrient losses during cooking; classical "Have to Know" cuts of potatoes; cooking with potatoes, recipes and preparation techniques. The manual contains a 16-page recipe supplement with some famous classical potato dishes.
40 Pages, bilingual edition, English (40 pp) with facing Arabic (40 pp)
LE 20 for members and LE 35 for non-members
Available in print or on CD for the same price.
Menu Planning & Menu Engineering
A comprehensive training manual addressed to those working in food operations on supervisory
level in charge of menu composition for restaurants, functions & special food promotions.
Managers needing a good understanding on how to compose a balanced menu also in relation to food
costing and pricing will find this workshop worthwhile attending.
The structure of the workshop will cover the following topics:
-
Key Factors & Characteristics of Menu Planning
- Balance & Composition of a Menu
- Nutritional Values & Balanced Diet
- Recipe Costing; Standardized Recipes & Yield Test
- Menu Item Sales Forecasting & Analysis
- Descriptive Menu Terminology & Design of Menu
48 Pages, bilingual edition, English (48 pp) with facing Arabic (48 pp)
LE 35 for members and LE 50 for non-members
Available in print or on CD for the same price.
Salads & Salad Dressings
This comprehensive training manual, based on the book On Cooking, covers topics such as: identifying a variety of popular salad
greens; food safety rules in handling salads & salad dressings; difference between types of
salads; recipes for various salads & salad dressings;
technique of preparing emulsified salad dressings; matching salads with salad dressings;
as well as nutritional properties. The manual includes over 30 recipes from the classical “Have to Knows” to some signature salads of famous chefs.
58 Pages, bilingual edition, English (58 pp) with facing Arabic (58 pp)
LE 35 for members and LE 50 for non-members
Available in print or on CD for the same price.
Soups
The Soup preparation training manual starts with a classification of soups and the quality
parameters of a good soup. Next, it lists the preparation method of various soups: broths,
consommés, cream soups, puree, bisque, chowder and cold soups. Further, a guideline is included for
garnishes and service of each type of soup.
58 Pages, bilingual edition, English (58 pp) with facing Arabic (58 pp)
LE 35 for members and LE 50 for non-members
Available in print or on CD for the same price.
Professional Culinary Arts Exhibits
To help achieve better results at culinary competitions, this training manual presents
all the common guideline on how to achieve a clean, shiny, properly aspiced and
well-balanced culinary art exhibit. It covers topics such as mastering
the correct slicing technique; the correct preparation of aspic for glazing purposes; how to
store foods treated with aspic to sustain the quality of glazing and
how to transport your competition plates to the exhibition hall; and much more.
54 Pages, bilingual edition, English (54 pp) with facing Arabic (54 pp)
LE 35 for members and LE 50 for non-members
Available in print or on CD for the same price.
Professional Kitchen Management
The complete handout on Professional Kitchen
Management covers leadership skills, kitchen ethics and
communication skills, kitchen organization including food cost
control, menu engineering & menu planning, and function
sheets. It also includes creative ideas on buffet set-ups, and
how to establish and maintain a productive workforce. The handout
ends with a complete overview of HACCP in the Kitchen.
67 Pages with further reading references
Bilingual edition, English with facing Arabic
LE 30 for members and LE 50 for non-members
Available in print or on CD for the same price.
Essentials of Food Costing
The complete handout on Essentials of Food Costing includes information on:
- Importance of sales histories and standardized recipes to determine the amount of food products to buy in anticipation of forecasted sales.
- Purchasing, receiving, and storage of food products in a cost-effective manner.
- Inventory control
- How to compute the cost of food sold and food cost percentage.
- Essentials of proper food costing in relation to menu planning and profitability.
- Advantages and disadvantages of convenience foods.
44 pages with further reading references; bilingual edition, English (44 pp) with facing Arabic(44 pp)
LE 20 for ECA members and LE 35 for non-members
HACCP in the Kitchen
The handout HACCP in the Kitchen is based on the
SVH training and education program and written and adapted by
Mirjam van IJssel covers the seven stages of the HACCP with rules
and practical guidelines to ensure proper kitchen hygiene, as
well as an additional chapter on quality control.
For more information on this handout click Hygiene HACCP
35 Pages
Available in English or Arabic
LE20 for members and LE 35 for non-members
Sauce Preparation Quality, Consistency & Creativity
A complete handout based on the teachings of Eugen Pauli
covering the classical classification of sauces. The handout
covers a short history of sauces, the purpose of sauces, as well
as the characteristics of a good sauce. It covers all the stocks
in detail with recipe, and all the seven basic classification of:
Brown, White, Tomato, Butter, Oil, Pureed, and Specialty Sauces
with all the derivatives including all the recipes.
76 pages, bilingual edition, English (76 pp) with facing Arabic(76 pp)
LE 35 for members and LE 50 for non-members
Available in print or on CD for the same price.
Safe Food Everyone's Responsibility
Safe Food Everyone's Responsibility is a basic hygiene training manual
developed by Nestle Progastronomia. The 5 main messages: care about your customer, safe ingredients,
correct temperatures, clean work environment & utensils and personal hygiene are covered
in detail to ensure a better understanding and awareness of staff responsibilities in
sustaining hygiene standards.
Available in English or Arabic
LE 15 for ECA members and LE 30 for non-members
International Culinary Trends
More of an extended article than a training manual, International Culinary Trends,
covers the evolution of culinary arts. From the time that man discovered fire and the
effects of fire on taste and texture of meat to the exclusive banquets of the Roman Empire.
Included are topics such as the influence of the spice road and how the center of culinary
arts moved from Italy to France, as well as the explanation for the 13 courses of the
classical menu and the change to the 6 courses nowadays more common. The article concludes with a
discussion of the role of chefs in the evolution of culinary arts and the most popular culinary
trends of today. A good read for anyone interested in the gourmet world of foods.
Bilingual edition, English with facing Arabic
LE 15 for ECA members and LE 30 for non-members
Basic Cooking Techniques
Chefs and chemists do have a lot in common, but with one main exception, that
chemists don't taste what they cook! The training manual Basic Cooking Techniques
based on the teachings of Eugen Pauli, shows the clear overlaps between physics,
chemistry and the art of cooking. The manual starts with an explanation of the
physical & chemical processes of water, fat, carbohydrates and protein in cooking &
preservation. The process of freezing and thawing foods is discussed in detail and in
accordance with the process, clear guidelines and rules for refrigeration, freezing
and thawing are given. The training manual concludes with a description of all 14 basic
cooking methods in detail and a general overview of the preferred cooking method of
each specific food group.
Bilingual edition, English with facing Arabic
LE 20 for ECA members and LE 35 for non-members
Professional Buffet Setting
The training manual Professional Buffet Settings starts with a definition
of buffet service, followed by an overview of the most common type of buffets and
special themes often seen at hotels nowadays. Food safety and hygiene rules, especially
with regards to temperature control of specific food items to be placed on the
buffet are discussed. A large section of the training manual covers in detail
menu planning and menu cycles as well as how to calculate the food cost allocation
per guest and proper budgeting of your buffet food selection. A special section is
dedicated to innovative ideas for live cooking stations at buffets, which will increase
the freshness of food items served and provide for a better portion control. Presentation
of food items and buffet design are covered as well.
Bilingual edition, English with facing Arabic
LE 15 for ECA members and LE 30 for non-members
Please note: CALCMENU is an excellent software
tool for food service professionals and caterers. Developed by EGS Switzerland,
CALCMENU features recipe and menu costing,
menu planning, nutrient calculations,
pictures, stock and inventory control. Leading hotels, restaurants and food
production companies around the world have been using CALCMENU since 1989.
For more information on this software visit their website at www.calcmenu.com
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