Introduction to the Course
  • Welcome to the course & what's in store
Essential Cooking Skills
  • What is a Chef?
  • How to decipher a recipe
  • Food sanitation and keeping your food safe
  • Washing raw ingredients
  • How to measure ingredients
  • Mise en Place
  • Key Skill - Mise en Place
  • Essential knife skills
  • Understanding seasoning
  • Building a flavor base
  • Key Skill - Building a Flavor Base
  • Deglazing a pan
Applying Theory Pt. 1: Make a Green Curry
  • Applying theory to the cooking process
  • How to use oil and salt
  • Creating a flavor base with the correct type of cooking oil
  • How to add salt to your dish
Applying Theory Pt. 2: Create a Flavor Base
  • Cooking one ingredient at a time
  • When to stir your ingredients and the types of pans to use
  • What is flavor?
  • Adding seasoning to a dish
  • How and why to deglaze
  • Key Skill - Cooking your Ingredients
Applying Theory Pt. 3: Build Your Dish
  • Cooking using the whole pan to cook
  • Using different liquids to deglaze
  • How to cater to larger groups
  • Why cutting ingredients consistently matters
  • What is a sauce?
  • Reducing a sauce
  • Avoid burning your dish
Applying Theory Pt. 4: Variations, Adjusting to Taste, & Plating
  • Recipe variations and creativity
  • Tasting as you go
  • Plating
Cook Your Own Curry
  • It's curry time!
  • Let's get cooking
  • Final Test
  • Outro
Bonus Material: Essential Kitchen Equipment
  • Navigating the Essential Kitchen Equipment Mini-Series
  • Primary kitchen appliances
  • Measuring tools
  • Knives
  • Sheering, peeling, bread knives, and zesting
  • Salad equipment
  • Pans
  • Baking equipment
  • Blending equipment
  • Odds and ends