#WITH CULINARY FUNDAMENTALS HOW TO#

#WITH CULINARY FUNDAMENTALS HOW TO#

PASTA DOUGH, FILLINGS AND SAUCES In these classes you will learn how to prepare scratch made pasta dough, how to roll and shape various pastas and create sauces to accompany.ĮGGS How many ways are there to cook an egg? Plenty. Learn which pasta shapes pair best with different sauces. Select which protein you would like to work with and we will prepare it using various cooking methods. Learn how to use them to create delicious soups, salads or entrees. Basmati, Forbidden Rice, Short Grain, Long Grain, Farro, Aborio, Couscous, Orzo, Bulgar, Polenta, Lentils, Beans, Quinoa and more. Learn about different grains and how to cook them properly. Learn how to create Vegan recipes if you like. Select the vegetables you would like to work with and we will prepare delicious side dishes using various cooking methods. You will learn how to prepare a flavorful chicken stock using parts from the chicken and how to transform it into a delicious gravy. ROASTING, HOW AND WHEN TO USE A BRINE, MAKE GRAVY In this class you will learn how to roast vegetables, as well as the perfect roast chicken.

We will use an instant pot or pressure cooker to accomodate a faster cook time. Proteins cooked with this method, are cooked low and slow to become meltingly tender. You will also saute a vegetable to accompany your meal.īraising is cooking in liquid. You will be preparing several different pan sauces which will complement your protein. You will learn how to use a boning knife to trim and butterfly the product, as well as how to prepare it prior to cooking. PAN SAUTE AND PAN SAUCES, ADDITIONAL KNIFE SKILLS Learn how to properly season and pan sauté your choice protein. You will learn how to create your own vinaigrette that makes your salad shine. SALADS Learn how to create delicious seasonal salads using the freshest fruits and vegetables at your market. Soups can be light enough for lunch or a first course, or hearty enough to make it an entree with bread and a salad. Learn the basics on how to make a delicious soup with what you probably have on hand in your pantry or refrigerator. We will be using an instant pot to prepare a basic chicken or vegetable stock and prepare several quick soups with them. Learn how easy it is to make and you will want to stop using the stock and broth from a box or can. This one ingredient is the base of a great soup or sauce. Learn how to make a flavorful stock or broth. Using a chef’s knife, you will learn how to perform basic knife skills such as slicing, chopping, dicing, mincing, chiffonade, supremes and fan cut. Learn about cutting boards, their care and how to set them up. Learn how to sharpen, straighten, clean and store your knives. KNIFE SKILLS Learn about the essential knives every cook should have, and their uses in the kitchen. Take four classes and every fifth class is free. These classes typically last two and a half to three hours in length. Forthose already working within or for those studying for a career within the food service industry.Select the skills you would like to work on and I will combine them to create a class specifically for you. Outlines the development and traditions of various foods and cuisines, and places the development of specific dishes or techniques into historical perspective.

In addition, a nutritional analysis is provided with every recipe. Contains over 750 proven, tested recipes' - from the authors and from numerous chefs working throughout the country in culinary programs, hotels and restaurants. Contains a major section on Garde Manger' - including chapters' on Sandwiches' and Hors d'Oeuvre and Canapes.' Includes a chapter on Buffet Presentation. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. Attractively designed and 'extensively' illustrated with color photographs, line drawings, charts, and sidebars, this 'contemporary' introduction to cooking and food preparation focuses on information that is relevant to today's chef.

With culinary fundamentals