Cooking Basics

Cooking Basic

This 19 chapter course offer a substantial culinary study for all those needing a foundation in cooking instruction. Available for Windows 7, 8, XP, Vista or Mac OS able to play sound and video

Learn More:

• Kitchen Equipment and Tools
• Common kitchen equipment, pots and pans, and small kitchen tools
• An Introduction to Knives Used in the Kitchen
• Portion Control and Conversions
• Slicing, Dicing and Chopping
• Blanching, Marinating and Breading
• How Foods Respond to Heat
• Moist Heat Cooking Methods
• Dry Heat Cooking Methods
• Heat Cooking Methods Using Fat
• Microwave Cooking
• Sauces
• Basic Cuts of Meat
• Cooking Meats
• Poultry
• An Introduction to Seafood
• Shellfish
• Fin Fish
• Seasoning and Plate Presentation