Cooking 101- The Basics Of Cooking

Level up Your Cooking Skills to the Next Level

What you'll learn
Understand the Knives required for Cutting
Understanding Ingredients and Making Vegetable Stock
Essential Concepts to Build Strong Knife Skills
Learning Different Textures of Boiled Eggs
How to Make Different Types of Fried Eggs
How to Debone a Chicken
Making a Chicken Stock from Scratch
How to Make Chicken Fricasse
Requirements
None
Description
Cooking is a really enriching experience with endless combination of flavors, ingredients and techniques. The class builds from the absolute basics like knife skills, understanding ingredients, stocks, mastering techniques of cooking eggs and chicken.This class covers all the details and fundamentals required for you to master Basics of Cooking Skills It combines simple ingredients through techniques and precision and enables us to make something really beautiful for the ones we love. The satisfaction of making beautiful dishes is so satisfying.This course is designed for you to learn and understand concepts like types of knives , french knife cuts, techniques to make vegetable and chicken stock, different type of eggs and a classic French FricasseThis is a Course suitable for students just starting out in their cooking adventure or have experience and want to improve their Cooking Skills.  We will be making all the recipes from scratch and we will follow the step by step directions of the whole process together. I will also explain everything about the ingredients we are using.The course will help everyone from complete BEGINNERs who have never baked before to PROFESSIONALS who cook in professional kitchensThe course will also make an amazing gift to your friend or a family relative who are aspiring bakers and want to pursue to become professionals or just want to have fun bakingSome skills you will learn:Understand the Knives required for CuttingUnderstanding Ingredients and Making Vegetable StockEssential Concepts to Build Strong Knife SkillsHow to Make French and Asian Style Fried EggHow to Make Mushroom and French Style OmelettesHow to Make Poached EggsHow to Make Different Textures of Boiled EggsHow to Debone a Chicken and Make Chicken StockHow to Make Chicken FricasseWho this course is for:"Cooking 101: Basics of Cooking" is a Class is for people passionate about CookingBeginners who havent cooked before but aspire to learn how to cook at homeSeasoned Chefs who want to improve their skillThis Course makes an excellent gift as well for your friendsWho this course is for:Aspiring Chefs, Home Cooks, Professionals

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: Knife Skills and French Cuts- Part 1

Lecture 2 Understanding more about Knives

Lecture 3 How to Hold a Knife

Lecture 4 Knife Skills: French Cuts for Carrots

Section 3: Knife Skills and French Cuts- Part 2

Lecture 5 Knife Skills: French Cuts for Onions

Lecture 6 Knife Skills: French Cuts for Eschallots

Lecture 7 Knife Skills: French Cuts for Potato

Lecture 8 Knife Skills: French Cuts for Leeks

Section 4: Mastering the Vegetable Stock

Lecture 9 Vegetable Stock: Preparing the Ingredients

Lecture 10 Vegetable Stock: Cooking the Stock

Section 5: Mastering Eggs: Different Techniques to Cook Eggs

Lecture 11 Fried Egg- French Method of Cooking the Egg

Lecture 12 Asian Method of Cooking Fried Egg

Lecture 13 Boiled Egg: Preparing and Boiling the Egg

Lecture 14 Boiled Egg: Cutting the Egg and Understanding Textures

Lecture 15 Mushroom Omelette: Preparing the Filling

Lecture 16 Mushroom Omelette: Cooking the Omelette

Lecture 17 Classic French Omelette

Section 6: Mastering Chicken: Deboning and Making Chicken Stock

Lecture 18 Deboning the Chicken

Lecture 19 Chicken Stock: Preparing the Ingredients

Lecture 20 Chicken Stock: Cooking the Stock

Section 7: Chicken Fricasse: The Classic French Stew

Lecture 21 Understanding the Ingredients

Lecture 22 Preparing the Ingredients

Lecture 23 Searing the Chicken

Lecture 24 Caramelising Onions and Braising the Chicken

Lecture 25 Plating and Final Result

Aspiring Chefs, Home Chefs, Professionals