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 Know When Poultry Is Cooked |
How to Test Salmon for Doneness |
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 |
Thawing Chicken Properly |
Thawing Fish Properly |
Marinating Food 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 |