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Course 151: Kitchen Skills I |
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Introduction to Fundamentals of Cooking --- Stocks and Soups |
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Kitchen
Skills I is the foundation upon which all subsequent classes in the series are
built. The student is introduced to tools, equipment and routines common in a
commercial kitchen environment. Particular focus is placed on proper care and
use of professional knives and tools. Training is given in knife skills
through demonstration and repetition of skills. Introduction
to fundamental cooking techniques include Dry Heat cooking (roasting,
grilling, and broiling), Moist Heat cooking (boiling, steaming and poaching),
Combination cooking (braising and stewing) and Fat cooking (sautéing, pan
frying and deep fat frying), combined with an introduction to flavorings and
seasonings allowing the student to progress through the preparation of stocks
and soups which are basic to classical cooking. Students will identify herbs,
spices and vegetables as they are used in the preparation of classic stocks
and soups. The
successful chef must be able to recognize and distinguish the components of
taste and flavoring. This class introduces the science of the palate by
comparative tasting, showing how flavors are developed and manipulated. Finally, the
theme of "cooking for profit" is woven into every aspect of the
student's experience, reminding him or her of the importance of yields and
the control of waste in the kitchen. |
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1.5 Credits, 48 hours |
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Level: |
Introductory |
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Prerequisite: |
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Next: |
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