Fundamentals of Classical Techniques
In this course I studied basic cookery. The special emphasis was on the study of ingredients, cooking theories, and the preparation of stocks, broth, glazes, soups, thickening agents, the grand sauces, and emulsion sauces. Lectures and demonstrations taught organization skills in the kitchen, work coordination, and knife skills. The basics of vegetable cookery, starch cookery, meat, and poultry were covered. Emphasis was given to basic cooking techniques such as sauteing, roasting, poaching, braising and frying.
In this course I studied basic cookery. The special emphasis was on the study of ingredients, cooking theories, and the preparation of stocks, broth, glazes, soups, thickening agents, the grand sauces, and emulsion sauces. Lectures and demonstrations taught organization skills in the kitchen, work coordination, and knife skills. The basics of vegetable cookery, starch cookery, meat, and poultry were covered. Emphasis was given to basic cooking techniques such as sauteing, roasting, poaching, braising and frying.