Basic knife skills, kitchen safety, culinary terms, identification of produce, and an introduction to kitchen tools and cookware. Students will learn cooking skills related to preparation of vegetables: blanching, steaming, sautéing and grilling.
Class 2 – Mastering the Stovetop
Identification, selection, trimming, and portioning of meat, fish and poultry, and the creation of quick and easy sauces. Students will learn cooking skills related to the basics of pan-sautéing each item, including the creation of a quick complementary sauce to accompany each item.
Class 3 – Into the Oven
Basic techniques of roasting – focusing on meat, fish and poultry again, but this time using the whole cut. Students will learn the “dry heat” method of cooking, and will work with different temperatures and times to achieve different results.
