Back to basics. Participants in this informative series will learn the various methods of cooking; sauté, stir fry, searing, poaching, boiling, steaming, grilling, roasting and braising. Learning when and how to properly use these methods and understanding the differences between them will dramatically increase your cooking repertoire and confidence. You will learn the variety of equipment used for each method, recipes, and the proper preparation of product. Participants will also be trained in food and kitchen safety. Participants are encouraged to attend all classes within the Culinary Skills Series.
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By Cindy McCarthy, an instructor in the School of Business As an instructor, I always seek to push my students in new ways. I want them...Read More
- Taste of Kendall