Preparation and Pre-Processing · Başlangıç
Resting and Holding Times
Learn why meat needs to rest after cooking, what carryover cooking is, why dough needs time to relax, and how to hold hot food safely before serving.
What Will You Learn in This Lesson?
- Determine the correct resting time for different cuts of meat
- Account for carryover cooking and take meat off the heat a few degrees below its target temperature
- Rest dough for the right amount of time to make it easy to roll out
- Hold hot food at a safe temperature before serving
- Recognize the effect of cutting meat too soon and avoid that mistake
Required Equipment
Required
- Cling film
- A lidded storage container
- A kitchen timer
- A wire cooling rack
Optional
- A kitchen thermometer
Alternative
- No timer: set an alarm on your phone rather than guessing the time
Safety
- Don't leave cooked food at room temperature for more than two hours; that window is the critical limit for bacterial growth.
- Resting hot food in a sealed container traps condensation that can lead to moisture and mould — leave the lid slightly cracked.
- Rest raw dough in the fridge, not at room temperature.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
Video ders
Free
20 min
Vegetable and Fruit Prep Techniques
Yazılı ders
Free
15 min
Safe Knife Use
Yazılı ders
Free
18 min
Chopping Techniques
Yazılı ders
Free
20 min
Slicing Techniques
Yazılı ders
Free
20 min
Cube and Strip Cutting Methods
Yazılı ders
Free
20 min
Assessment
Mini Quiz
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