It’s time to start putting all the culinary knowledge you’ve gained in the previous episodes together. This episode covers dry heat cooking methods such as sautéing, roasting, and stir-frying. We prepare, cook, and serve a complete meal consisting of a protein, starch, and vegetable, utilizing the knowledge and skills you have acquired in the previous cooking episodes. Meal plating and presentation are key components as you eat with the eyes first.
Scoring Zucchini with Channel Knife
Deglazing the Pan for Sauce
Garlic/Shallot Rice Pilaf
Stir-fried Zucchini and Peppers
Fines Herbs Pan-Roasted Chicken Breasts
Haricot Vert Amandine