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

  • Unit 7 - Equipment Identification
  • Unit 8 - Basic Knife Skills

Section 5: Ingredients

  • Unit 9 - Dairy, Eggs, and Dry Goods
  • 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

Section 6: Stocks, Soups and Sauces

  • Unit 14 - Stocks
  • 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