Introduction to The Basics of Cooking
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Starting The Culinary Course (1:39)
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The Food Safety Zone, Temps, and Practices (7:05)
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What Materials You Will Need to Start Cooking? (17:10)
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How to Sharpen your Knife, with a Steel (11:34)
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Learn How to Use a Knife, Basic Veg Cuts (24:23)
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Spices and Herbs, Why do we use them? What is Nightshade? (11:06)
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Cooking Terminology and Practices. Sous Vide, Sauté, Larding and Barding (22:17)
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Introduction to Salad Dressings and Emulsifications. How to Fix a Split Dressing. (10:33)
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Introduction to Butchering, How to Part a Chicken (12:19)
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Making Stocks at Home (15:13)
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The Basics to Making Soups, Hot and Cold. (20:09)
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Sauces, and Why We Use Them (19:43)
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How Many Ways to Cook an Egg (21:45)
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How to Cook Pasta and Rice (17:48)
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The Basics to Meat, Types and Temps (27:31)
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How to Fillet a Fish (15:19)
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Techniques on Cooking Fish and Shellfish (23:10)
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What are some Questions that Good Chefs must Know the Answers to?
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Conclusion (1:28)
