PC-Hospitality-03 - COOKING 101 - Learn the Essential Fundamentals of Cooking

Course Description

Learn the basics and fundamentals of great cooking in our six week series! Held every Tuesday night at the Victoria Inn in Hampton, NH

Tuesday nights 6-10 PM

Week One - INTRO TO FRENCH COOKING TECHNIQUES 

Week Two - SOUPS AND SAUCES
- Classical Mother Sauces: Hollandaise, Espagnole, Veloute, Bechamel, Demi-glace 
- Modern Sauces: Coulis, Purees, Drizzles, Essences 
- Soups: Creams, Purees, Bisques, Chowders, Specialty & International recipes

Week Three - UNDERSTANDING EGGS
The proper use, storage and science behind eggs. Preparations and Procedures for Scrambling, Poaching, Omelets, Quiche, Strada, Crepes & Soufflés.

Week Four - SEAFOOD
Basic Seafood Preparation & Handling Procedures. Techniques on filleting, poaching, steaming, sautéing, grilling, broiling, braising and pan roasting.

Week Five - POULTRY
Basic Poultry Butchering, Fabrication, Handling & Preparation Procedures. Chicken, fowl, duck, squab, turkey and quail.

Week Six - MEATS
Basic Meat Butchering, Fabrication, Handling and Preparation Procedures. Beef, lamb, pork, veal, venison and wild game.