Fundamentals of Cooking Techniques
( 25 Modules )

Module #1
Introduction to Cooking Techniques
Overview of cooking techniques, importance of foundational skills, and course objectives

Module #2
Kitchen Essentials and Safety
Stocking a kitchen, essential tools and equipment, kitchen safety, and basic hygiene practices

Module #3
Measurement and Conversion
Understanding units of measurement, converting between units, and scaling recipes

Module #4
Knife Skills and Knife Safety
Basic knife cuts, knife safety, and proper knife handling and storage

Module #5
Stocks and Sauces
Fundamentals of stock making, types of stocks, and basic sauce preparations

Module #6
Cooking Techniques:Roasting
Principles of roasting, choosing the right cooking vessel, and achieving perfect browning

Module #7
Cooking Techniques:Grilling
Grilling methods, choosing the right grill, and achieving perfect grill marks

Module #8
Cooking Techniques:Searing
Principles of searing, achieving the perfect crust, and cooking to desired doneness

Module #9
Cooking Techniques:Braising
Principles of braising, choosing the right cooking vessel, and tenderizing tougher cuts of meat

Module #10
Cooking Techniques:Steaming
Principles of steaming, choosing the right equipment, and preserving nutrients

Module #11
Cooking Techniques:Sauteing
Principles of sauteing, choosing the right pan, and achieving perfect browning

Module #12
Cooking Techniques:Poaching
Principles of poaching, choosing the right liquid, and delicate cooking methods

Module #13
Starches and Grains
Cooking rice, pasta, and other starches and grains to perfect doneness

Module #14
Vegetable Preparation
Choosing and preparing a variety of vegetables, and cooking methods for optimal flavor and texture

Module #15
Meat, Poultry, and Seafood
Understanding different types of meat, poultry, and seafood, and cooking methods for optimal doneness and flavor

Module #16
Eggs and Dairy
Cooking eggs to perfect doneness, and working with dairy products in savory and sweet dishes

Module #17
Emulsions and Foams
Understanding emulsions, making mayonnaise and hollandaise, and creating light and airy foams

Module #18
Baking and Pastry Fundamentals
Understanding leavening agents, mixing methods, and basic pastry doughs

Module #19
Cooking for Special Diets
Accommodating common dietary restrictions, cooking for gluten-free, vegan, and vegetarian diets

Module #20
Flavor Development and Seasoning
Understanding flavor profiles, seasoning techniques, and balancing flavors in dishes

Module #21
Presentation and Plating
Visual appeal, creating harmonious compositions, and plating techniques for professional presentation

Module #22
Kitchen Management and Efficiency
Streamlining kitchen workflow, minimizing waste, and maximizing productivity

Module #23
Food Safety and Handling
Understanding foodborne illnesses, proper food handling and storage, and maintaining a clean kitchen

Module #24
Common Cooking Mistakes and Troubleshooting
Identifying and correcting common cooking errors, and troubleshooting techniques for perfect dishes

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Fundamentals of Cooking Techniques career

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Fundamentals of Cooking Techniques ( 25 Modules )

Fundamentals of Cooking Techniques
( 25 Modules )