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
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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
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