- Overview
- Curriculum
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- Instructor
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Master basic cooking techniques which can then be used to create an endless variety of dishes.
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Understand the HOW of cooking, before thinking of the WHAT to cook.
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Learn the ABC of cooking to international standards. The basic skills covered in the course are: chopping and blanching vegetables, butchering a whole chicken, making basic stocks, making mother sauces, correctly cooking eggs, rice and pasta.
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All a student needs in order to benefit from this course is a genuine passion for cooking and interest in building sound technical skills in the kitchen.
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The course is addressed to both amateur and young professional cooks who want to start their journey in the kitchen from a solid foundation of cooking techniques and methods.
When one takes up cooking, the amount of information, recipes and suggestions can be overwhelming. It's easy to get lost in a sea of recipes, to spend time pondering WHAT to cook and miss one of the most important aspects when it comes to preparing a great meal - the HOW. The real success of a dish comes from correct preparation techniques just as much as it comes from high quality ingredients, flavour combinations or creative plating.Â
In this course I gathered some of the most important 17 techniques that any cook, anywhere in the world, be they amateur or professional, absolutely needs to use in his kitchen. They have been developed and perfected over generations by professional chefs and, for many years, have been set as golden standards in international cuisine.Â
I have done my utmost to make this an effective and pleasant experience for every student by combining clear practical demonstrations and useful information. This is just the first of a series of courses to follow, which I will develop taking into account all the feedback from my students and the topics they are interested in.Â
Introduction
Introduction
Chopping Onion
Chopping Onion
Classic Cuts Of Root Vegetables
Classic Cuts Of Root Vegetables
Chopping Herbs
Chopping Herbs
Blanching Green Vegetables
Blanching Green Vegetables
Blanching Root Vegetables
Blanching Root Vegetables
Making Vegetable Stock
Making Vegetable Stock
Making Vegetable Cream Soup
Making Vegetable Cream Soup
Boiling Dry Pasta And Cooking "Aglio Olio"
Boiling Dry Pasta And Cooking "Aglio Olio"
Boiling Rice And Cooking Fried Rice
Boiling Rice And Cooking Fried Rice
Making A Simple Omelette
Making A Simple Omelette
Poaching Eggs
Poaching Eggs
Butchering A Whole Chicken
Butchering A Whole Chicken
Making White Chicken Stock
Making White Chicken Stock
Making Mayonnaise
Making Mayonnaise
Making Hollandaise Sauce - Clarifying Butter
Making Hollandaise Sauce - Clarifying Butter
Making Roux And Bechamel Sauce
Making Roux And Bechamel Sauce
Making Brown Beef Stock
Making Brown Beef Stock
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4.6
3890 Reviews
Viorel Copolovici
Instructor
This Course Includes
