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Curious on what you will learn by watching our video series? Check out our breakdown below. Next check out our online cooking courses!
Overview
| You will learn basic knife skills, cooking skills, food safety rules, and staff up your kitchen to start your journey to be a great cook.
| | Recipe Knowledge: | You will be able to follow recipes to the letter. | | Tools | You will begin staffing up your kitchen tools and learn how to use a chef knife, paring knife, cutting board, wok, and frying pan.
| Flavor Compositions
| You will learn how to salt your foods just enough. | Shopping
| You will learn the differences between different markets and be able to go to Fresh & Easy to get your ingredients. | | Ingredients | You will be exposed to basic ingredients like herbs, oils, vegetables, and meats. | | Heat Techniques | You will pick up the techniques of: stir frying, pan frying, and boiling. | Preparation Techniques
| You will learn how to peel, slice, and dice. | Food Theory Concepts
| Salt, food safety, oil and water safety, and mise en place. | | Dishes | Primarily stir fries and pan fries will be practiced. | Number of dishes practiced
| 1-10 | |
Overview
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You will become more confident in knife skills, be able to determine when vegetables and meats are cooked, and become more familiar with your supermarket.
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| Recipe
Knowledge: |
You will begin to understand what each ingredient adds to a recipe. |
| Tools |
You will become familiar with the usage of a: 4 quart stock pot, 2 qt sauce pan, serrated knife, thermometer
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Flavor Compositions
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You will begin to understand the taste of salty, sweet, and sour.
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Shopping
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You will learn to shop at your local grocery store and learn how to choose good ingredients.
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| Ingredients |
You will continue to staff up your knowledge of ingredients.
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| Heat Techniques |
You will pick up the techniques of: baking, pan searing, and broiling.
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Preparation Techniques
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You will learn how to julienne and chiffonade.
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Food Theory
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You will learn the concepts of vegetable cell walls, beef donness, chicken doneness, basic heat transfer, meat grains
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| Dishes |
You will get to practice roasts, bakes, and sears
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Number of dishes practiced
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10-20 |
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Overview
| You will be able to cook more on instinct while developing recipe analysis skills and improving your food palette.
| | Recipe Knowledge: | You will be able to cook more on instinct and not have to follow a recipe strictly. | | Tools | You will become familiar with the usage of a blender and food processor.
| Flavor Compositions
| You will understand which ingredients give off the 5 tastes | Shopping
| You will learn how to shop for seasonal ingredients. | | Ingredients | You will learn about which ingredients are seasonal in a market. | | Heat Techniques | You will learn how to poach,sautee, simmer, stew, and steam | Preparation Techniques
| You will learn how to peel, slice, and dice. | Food Theory
| You will learn the concepts of temperature control, browning reaction, protein denaturation, and browning | | Dishes | Stocks, soups, and stews | Number of dishes practiced
| 20-40 | |
Overview
| You will be able to visualize recipes and master the use of complex heat techniques in the kitchen.
| | Recipe Knowledge: | You will be able to analyze and correct recipes found in books or on the Internet | | Tools | You will become familiar with the usage of a deboning knife, stick blender, and a stainless steel saute pan.
| Flavor Compositions
| You will understand how to create flavor balances in any dish. | Shopping
| You will learn how to shop at ethnic markets and farmers markets | | Ingredients | You will be familiar with at least 100 ingredients, and begin to group ingredients in different categories when cooking. | | Heat Techniques | Deglazing, braising, and deep frying. | Preparation Techniques
| You will learn how to peel, slice, and dice. | Food Theory
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| | Dishes | Braises and sauces | Number of dishes practiced
| 40-60 | |
Overview
| You will be able to articulate why any dish tastes good by citing flavor compositions (possibly of different ethnicities).
| | Recipe Knowledge: | You will learn how to palte dishes in an eye pleasing manner.
| | Tools | You will begin staffing up your kitchen tools and learn how to use a chef knife, paring knife, cutting board, wok, and frying pan.
| Flavor Compositions
| You will be able to cook with the 5 tastes and pull each one as necessary in any dish. | Shopping
| You will learn how to interact with ingredient sellers to ask about quality and recommended ingredients. | | Ingredients | You will be able to discover new ingredients and discover its culinary usage by research and referencing culinary books | | Heat Techniques |
| Preparation Techniques
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| Food Theory
| You will learn the concepts of aesthetic of food plating. | | Dishes |
| Number of dishes practiced
| 60-80 | |
Overview
| You will be able to create new dishes and new flavor combinations.
| | Recipe Knowledge: | You will create them. | | Tools |
| Flavor Compositions
| You will be able to articulate a flavor composition of a dish and create new flavor combinations. | Shopping
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| | Ingredients | You will have a knowledge of an ingredients origin and a basic food history and culinary usage of every ingredient encountered.
You will have a basic familiarity of wine and how to pair it with ingredients. | | Heat Techniques |
| Preparation Techniques
| You will learn how to peel, slice, and dice. | Food Theory
| Western food flavors, Asian food flavors, Middle-Eastern food flavors | | Dishes | Create new sauces | Number of dishes practiced
| 80-120 | |
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