Description
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.
Demonstrations/Recipes
Scoring Zucchini with Channel Knife
Deglazing the Pan for Sauce
Salmon Amandine
Garlic/Shallot Rice Pilaf
Stir-fried Zucchini and Peppers
Fines Herbs Pan-Roasted Chicken Breasts
Puréed Potatoes
Haricot Vert Amandine
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