In this class, you will learn the knife basics to ensure you can prepare and tackle nearly any type of food. This will include cuts like dicing and julienning, as well as the most efficient way to peel an onion and mince garlic, plus other tips and tricks.
DurationDescription
Everything we do at Cook Culture is to help you have more fun in the kitchen, eat better, be healthier, enjoy time with family, friends and food, and connect with the people who grow and make what you eat.
What You'll Learn Cutting techniques Implementation Preparation methods Food production Cooking techniques Hygiene and safety
Proper knife skills make cooking so much more fun! There isn’t much you can’t do with a sharp knife. I’m this class, Chef Deniz will teach you the skills you always knew you needed!
Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.
Follow along with me as I teach you the importance of technique and the various cuts professional chefs use. We will make a healthy and delicious chow mein
After tackling these six fundamental cooking techniques, there is no limit to the variety of meals you can make. Knife Skills Making Soups Browning / Braising Meats Making Pan Sauces Roasting Root Vegetables OR Smashed Potatoes Cooking Leafy Greens
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