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