Cooking 101

This series introduces everything you need to know about the basics of cooking.  I’ve found that cookbooks are not effective at teaching you how to cook, so I am following, from front to back, the book Culinary Fundamentals.  Check back regularly as I progress.

Section 1: Introduction

• Unit 1 - Professionalism

Section 2: Nutrition, Safety and Science

• Unit 2 - Nutrition
• Unit 3 - Sanitation
• Unit 4 - Food Science Basics

Section 3: Culinary Math and Recipes

• Unit 5 - Culinary Math
• Unit 6 - Recipes and Food Cost

Section 4: Tools and Equipment

• Unit 7 - Equipment Identification
  • Part 1 - Knives
  • Part 2 - Cookware and Bakeware
• Unit 8 - Basic Knife Skills
  • Part 1 - Knife Maintenance
  • Part 2 - Basic Cutting Motions
  • Part 3 - Non-Precision Cuts
  • Part 4 - Julienne and Batonnet
  • Part 5 - Dices, Paysanne, Lozenge, and Tourné

Section 5: Ingredients

• Unit 9 - Dairy, Eggs, and Dry Goods
  • Part 1 - Dairy and Eggs Identification
  • Part 2 - Dry Goods Identification
• Unit 10 - Meat and Poultry Identification and Fabrication
• Unit 11 - Fish and Shellfish Identification and Fabrication
• Unit 12 - Fresh Produce: Fruits, Vegetables, and Fresh Herbs
• Unit 13 - Basic Mise en Place
  • Part 1 - What is Mise en Place?
  • Part 2 - Clarified Butter
  • Part 3 - Sachet d’Épices and Bouquet Garni
  • Part 4 - Mirepoix

Section 6: Stocks, Soups and Sauces

• Unit 14 - Stocks
  • Part 1 - Chicken Stock
• Unit 15 - Sauces
• Unit 16 - Soups

Section 7: Dry Heat Techniques

• Unit 17 - Sauteing
• Unit 18 - Frying
• Unit 19 - Roasting
• Unit 20 - Barbecue
• Unit 21 - Grilling and Broiling

Section 8: Moist Heat Techniques

• Unit 22 - Braising and Stewing
• Unit 23 - Shallow-poaching
• Unit 24 - Poaching and Simmering

Section 9: Completing the Plate

• Unit 25 - Vegetables
• Unit 26 - Starches

Section 10: Pantry

• Unit 27 - Breakfast
• Unit 28 - Salad Dressings and Salads
• Unit 29 - Sandwiches

Section 11: Garde-Manger

• Unit 30 - Hors d’Oeuvre and Appetizers
• Unit 31 - Garde-Manger

Section 12: Baking

• Unit 32 - Baking

Section 13: Advanced Topics

• Unit 33 - Flavor Development
• Unit 34 - Plating and Presentation

Section 14: Cuisines of the World

• Unit 35 - The Cooking of Europe and the Mediterranean
• Unit 36 - Asian Cuisine
• Unit 37 - Cuisines of the Americas