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Cooking 101: Kitchen Basics to Advanced
Introduction to The Basics of Cooking
Starting The Culinary Course (1:39)
The Food Safety Zone, Temps, and Practices (7:05)
What Materials You Will Need to Start Cooking? (17:10)
How to Sharpen your Knife, with a Steel (11:34)
Learn How to Use a Knife, Basic Veg Cuts (24:23)
Spices and Herbs, Why do we use them? What is Nightshade? (11:06)
Cooking Terminology and Practices. Sous Vide, Sauté, Larding and Barding (22:17)
Introduction to Salad Dressings and Emulsifications. How to Fix a Split Dressing. (10:33)
Introduction to Butchering, How to Part a Chicken (12:19)
Making Stocks at Home (15:13)
The Basics to Making Soups, Hot and Cold. (20:09)
Sauces, and Why We Use Them (19:43)
How Many Ways to Cook an Egg (21:45)
How to Cook Pasta and Rice (17:48)
The Basics to Meat, Types and Temps (27:31)
How to Fillet a Fish (15:19)
Techniques on Cooking Fish and Shellfish (23:10)
What are some Questions that Good Chefs must Know the Answers to?
Conclusion (1:28)
How Many Ways to Cook an Egg
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