The courses are jam packed with other short instructional videos, tips, and techniques.
| How to Properly Heat a Pan |
| Avoiding Cross-Contamination |
| Honing Your Knife |
| Buying Chicken |
| Buying & Storing Eggs |
| Checking Best Before Dates on Rice |
| Map of Cooking |
| How to Test Salmon for Doneness |
| How to Know When Poultry Is Cooked |
| What are Meyer Lemons? |
| Pan Frying Thick Ingredients |
| Pan Fry Chicken Medallions |
| What is Mirin? |
| Platform Tour |
| Proper Handwashing |
| Cooling Stock |
| Cooling Risotto |
| Cleaning & Sanitizing Cutting Boards |
| Marinating Food Properly |
| Thawing Fish Properly |
| Thawing Chicken Properly |
| Buying & Storing Whole Grains |
| Cooling & Storing Rice & Grains |
| Pathogen Growth at Room Temperature |
| Storing Whole Grains |
| Storing Whole Wheat Flour |
| Practice Using a Bench Scraper |
| Slicing Safety |
| Slicing Long, Flat Ingredients |
| Slicing Round Ingredients |
| Slicing Large-Shaped Ingredients |
| Acids for Vinaigrettes & Dressings |
| How to Butcher a Chicken | 8 or 10 Cut Chicken |
| What is Couscous? |
| Properly Cooling Stock |
| How to Poach an Egg |
| How to Carve Poultry |
| How to Know When Your Poultry is Cooked |
| Platform Tour |
| Freezing and Storing Demi-Glace |
| Cooking & Determining Steak Doneness |
| How to Fold |
| Pasta Cooking Essentials |
| Pâte Sucrée | Mixing, Resting & Chilling |
| Pâte Sucrée | Rolling & Lining & Forming the Dough |
| Stirred Custards | Thick | Crème Patisserie |
| Stirred Custards | Soft | Crème Anglaise |
| Pâte Sucrée | Baking |
| Baked Custards | Crème Brûlée |
| How to Make a Basic Vinaigrette |
| How to Pan Fry Fish Over Higher Heat |
