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The Basics Of Cooking Classes
from: ChefCarte.comCooking classes are a great way for an individual to learn basic cooking skills, learn a specific cooking skill, or improve what they already know. Cooking classes cover a variety of topics to help individuals achieve their goals.
The first section covered in most cooking classes is the essentials. These are broken down into three sections nutrition basics, storage, and safety. Under nutrition basics individuals learn about calorie charts, serving sizes, measuring ingredients, eating with the pyramid, nutrition information, how to read nutrition labels, and vegetarians and nutrition. Under storage individuals learn guides to food storage and safety, stocking the pantry, food storage charts, and foods not to freeze. Under safety individuals learn about food safety information contacts, eliminating bacteria in the kitchen, not cross contaminating, keeping foods at safe temperatures, using eggs safely, and food safety on picnics.
The next section covered in cooking classes is herb and spices. Under herbs individuals learn about substituting herbs, substituting dried herbs for fresh, crushed dried herbs, caring for fresh herbs, fresh snipped herbs. Under spices individuals learn about storing dried herbs and spices, spice blends, cracking peppercorns, working with fresh ginger, and vanilla beans. Under this section individuals also learn flavor boosters, these cover topics like, marinades, flavorful dry rubs, rubs: info and tips, toasting seeds, citrus zest or peel, flavoring with dried mushrooms, cooking with liqueurs, fruity vinaigrettes, vinegars to explore, and bouquet garni.
The next section of cooking classes covers tips and techniques. These topics range can from high heat techniques, thickeners, cutting, sweet and savory cooking, to miscellaneous. Under high heat individuals learn about crispy deep fat frying, pan searing for flavor, and quick pan frying. Under thickeners individuals learn about how to make roux, and flour and cornstarch as thickeners. Under cutting individuals learn about chopping vs. mincing. Under sweet and savory cooking individuals learn about using phyllo dough, working with puff pastries, strudel dough, and grinding nuts. Under miscellaneous individuals learn about U.S. standard metric equivalents, converting recipes to convection ovens, cooking at high altitudes, microwave timing hints, and measuring ingredients.
The next section of cooking class techniques covers basic kitchen equipment. This topic covers knives, cookware, appliances and gadgets. The final section covers cooking charts. This features sections on kitchen basics, fish and seafood, meat, pasta, poultry, and vegetables and fruit. Under kitchen basics individuals learn about metric conversions, supermarket timesavers, storage chart for purchased foods, and storage charts for home cooked foods. Under fish and seafood individuals learn about guide to fish verities, fish cooking chart, and shellfish cooking chart. Under the meat section individuals learn about meat roasting charts, meat broiling charts, skillet cooking meat, and grilling indoor and out. Under pasta individuals learn about cooking charts for fresh pasta, and cooking charts for dried pasta. Under poultry individuals learn poultry roasting charts, poultry broiling charts and poultry microwaving charts. Under fruits and vegetables individuals learn about selecting fresh fruits and vegetables, cooking fresh vegetables, vegetable grilling chart, and wok cooking with fresh vegetables.
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