Wed, Sep 30, 2020
EPISODE #1 - Knife Skills - RECIPES Don't forget that essential of any kitchen - knives. We'll cover the selection, use, sharpening, and care of knives. I will demonstrate how to use knives, especially the French (or Chef's) knife in a professional way. I will also demonstrate how to sharpen knives following the Professional Chef's guide to knives. We will learn how to cut or shape vegetables. I will demonstrate how to cut julienne, mince, chop, and dice.
Wed, Sep 30, 2020
After I learned to Concasse tomatoes, I was put in charge of making stocks at the same time. Once I got the hang of it, I realized that I could do a lot of other tasks while the stock was cooking. Always remember to skim any impurities often and never let the stock boil. It will turn cloudy and may take on a bitter flavor. Use stocks for any recipe that calls for water to get a stronger flavor. Cooking rice or potatoes are just the beginning. Bouquet Garni is a bundle of aromatics. Usually made up of parsley stems, a thyme sprig, a bay leaf and black peppercorns. To contain these aromatics, you can tie them with kitchen twine and throw the peppercorns into the pot. If you tie them up in a cheesecloth bundle, it is called a sachet D'Epices. You remove the bouquet Garni after the stock is cooked, and strain the stock as well.
Wed, Sep 30, 2020
This video opens your eyes to the elegant power of clarified butter and roux and how they are used to elevate Hollandaise, Béchamel, and Velouté sauces to luscious new levels. Sauces are the primary foundation of many dishes, and this building-block episode is an essential part of a Chef's education. Roux will be introduced and prepared. This will be used as a thickening agent in the preparation of Sauce Bechamél and Sauce Velouté. Sauces are prepared until Nappe - thick enough to coat the back of a teaspoon.
Wed, Sep 30, 2020
Traditionally hailed as the most important meal of the day, breakfast is also a vital part of the Foodservice industry as well as in our everyday lives. This session covers a couple of different ways to prepare eggs: Fines herbs omelets and Eggs Benedict-poached Eggs with Hollandaise sauce and Canadian bacon on an English muffin. Who says breakfast can't be for dinner? I get excited about eggs, and my students say it shows. Eggs are extremely versatile and equally important in both sweet and savory recipes.
Wed, Sep 30, 2020
In a world that is increasingly aware of nutrition and healthful choices, knowing your vegetables is a must in any chef's education. They are increasingly used as main dishes and can also serve as side dishes. Vegetables and the unique cooking techniques that serve them best will be discussed in this video, as well as product quality, freshness, shelf life, and storage.
Wed, Sep 30, 2020
Versatile and important, potatoes take their place in the spotlight in this video. Several different cooking techniques will be discussed and practiced, including potato puree and sauteed potatoes. Most restaurants utilize a variety of potato side dishes for every menu they offer; you will learn those cooking techniques today.
Wed, Sep 30, 2020
It's time to start putting all the culinary knowledge you've gained in the previous videos. This video covers dry heat cooking methods such as sauteing, roasting, and stir-frying. We prepare, cook, and serve a complete meal consisting of a protein, starch, and vegetable, utilizing the knowledge and skills you have acquired in the previous cooking episodes. Meal plating and presentation are key components as you eat with the eyes first.
Wed, Sep 30, 2020
Moist heat techniques, poaching and braising using a court bouillon, are the primary focus for this video. Moist heat cooking is used to produce flavorful dishes by gently cooking the item in a various amounts of liquid. Students then use the same liquid to create a sauce for the finished dish. This technique does not normally start by searing the outside of the item. Therefore, a noticeable amount of flavor is transferred from the item to the liquid.
Wed, Sep 30, 2020
Demonstrations/Recipes MENU ONE Roasting Shallots / Garlic Making Pan Sauce Sautéed Chicken Breasts with Lemon Caper Sauce Roasted Garlic Shallot Smashed Potatoes MENU TWO Homemade Pesto Roasting Fish Pesto Nut-Crusted Roasted Salmon Rice Pilaf with Onions and Leeks MENU THREE Cooking Garlic / Bacon Pasta with Carbonara Sauce.