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

Section 2: Nutrition, Safety and Science

Section 3: Culinary Math and Recipes

Section 4: Tools and Equipment

Section 5: Ingredients

Section 6: Stocks, Soups and Sauces

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

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