Topic List

Preparation and Pre-Prep

37Total lessons

1Training videos

11Main topics

Learn why meat needs to rest after cooking, what carryover cooking is, why dough needs to rest, and how to hold hot food safely before serving.

Learn to sort and clean legumes, leafy greens, meat, and fish correctly, remove spoiled parts, and move the cleaned ingredients into proper storage.

Learn about the balance of acid, fat, and aromatics in a marinade, timing by ingredient, and food safety during marinating.

Learn to thicken with a roux, build an emulsion, use the reduction technique, and prevent curdling in cream- and yogurt-based sauces.

Learn the power of mise en place: organize your ingredients, equipment, and cooking sequence before you turn on the stove.

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