We are creating some Cooking Classes

Hello, I am chef Brendan. I am creating online cooking classes for young chefs, cooks and foodies.

Are you interested in a career in cooking or like to entertain friends, family, and occasionally through a party?

In that case, I am here to help you with cooking tips, recipe tutorials and costed food recipes for one serving to one thousand servings. Here are two starter lessons for new cooks.

Online Cooking Classes, we are working on. Subscribe for the next cooking video for free today.

This is a table of contents of our planned classes and recipe tutorials over the coming year.

Cooking Classes for beginners.

Before we get you cooking, we need to discuss hygiene. Hygiene is more important in the modern kitchen than it has ever been before.

In a modern commercial kitchen, there are several key points to understand. Many countries now have rules and licenses issued for professional cooks. There are also heavy fines for not following the rules.

It is suitable for home cooks to be aware of these rules, as food poisoning does not discriminate.

Common Kitchen Rules To Live By.

1. Personal hygiene: Kitchen staff must maintain good hygiene by regularly washing their hands, wearing hairnets or caps, and wearing clean clothing. This is one reason many kitchens have uniforms. Get a quality apron.
2. Smoking is prohibited in professional kitchens, and eating with your hands is not good. Every time your hands touch your face, you risk contaminating the food. Food should be tasted with a clean spoon every time. Wearing gloves when handling food is becoming more common, especially when handling raw protein or money.
3. Food hygiene: All raw and cooked food must be stored below 5C/40F in a refrigerator, then prepared and cooked at appropriate temperatures, generally above 65C, to stop or prevent the growth of harmful bacteria.
4. Equipment hygiene: All kitchen equipment and surfaces must be regularly cleaned and disinfected to prevent the spread of bacteria. Cutting boards and blades must be changed or washed when preparing different foods, cutting raw foods, and then cooking food or vice versa. You will introduce bacteria if you cut raw food and then cooked food. Wash your equipment often.
5. Pest control: Regular pest control measures must be taken to prevent infestations of insects and rodents. Then a regular report is written and stored. Make sure you clean the corners and under the benches every day.
6. HACCP (Hazard Analysis and Critical Control Points): This systematic approach to food safety identifies and controls physical, chemical, and biological hazards in food production. It is widely used in commercial kitchens. Reports are produced several times a day and must be available and accurate for when the inspectors come.
7. Record Keeping: Accurate and up-to-date records of all food safety procedures, including temperature checks, recoding defrosting of foods, cooked food temperatures and cleaning schedules, must be kept to ensure compliance with food safety regulations.

Learning basic knife skills.

We are working on a knife sharpening video. Please subscribe so you do not miss the lesson.

For starters, what is the difference between honing and sharpening a knife?

Honing a knife realigns the edge, usually with steel and sharpening a blade grinds off some of the metal, producing a fine edge.

Sharpening; First, you should sharpen the knife with a wet stone. This procedure removes tiny amounts of the blade and should be performed with the stone held in place with a non-slip surface. A damp cloth is a good choice. The wet stone was placed on top and drizzled with soapy water.

The angle of the blade should be 15 degrees. It would be best to push the blade long strokes away from your body. Do at least ten strokes, depending on the sharpness of your knife, its hardness and quality.

Do not use a mechanical sharpener. They will remove too much of the blade edge and destroy your knife.

Cooking Techniques To Be Covered In Our Cooking Classes

Canapes, Bar Snacks and Finger Foods

Sauteing

More to come soon, please subscribe below___________\/

Roasting

Grilling

When learning how to grill or barbecue foods, the main points include:

Understanding the grills and heat sources (charcoal, gas, electric, etc.) and selecting the appropriate one for the desired results.

Properly preheating the grill to the correct temperature.

Properly oiling the grates to prevent sticking.

Knowing the ideal cooking temperatures for different types of meats (beef, poultry, fish, etc.) to ensure safety and achieve the desired doneness.

Understanding the difference between direct and indirect heat grilling and when to use each.

Knowing the proper techniques for searing, flipping, and rotating foods on the grill.

Understanding the importance of using a thermometer to check the internal temperature of meats to ensure they are cooked to the desired level of doneness.

Allowing cooked meats to rest for approximately half the cooking time allows the juices to redistribute, resulting in a juicier final product.

Cleaning and maintaining the grill for optimal performance and food safety.

Knowing how to create a fire for indirect cooking, adjusting the grill’s vents for temperature control, and using wood chips for added flavour.

Poaching

Braising

Steaming

Poaching

Frying (pan frying, deep frying)

Baking

Boiling

Stir-frying

Poaching

Reducing sauces

Making soups and stocks.

In addition to these basic cooking techniques, the classes may also cover advanced techniques such as sous-vide cooking, smoking, and molecular gastronomy. Commercial kitchen chefs must be proficient in various cooking techniques to produce a diverse, high-quality menu.

Making Mother Sauces And Their Derivatives

What are the mother sauces from a classical French kitchen repertoire?

A list of the sauces and a detailed recipe for each. Include Bechamel, Velouté, Brown Sauce, etcetera.

The mother sauces in classical French cuisine are:

Béchamel Sauce

Velouté Sauce

Espagnole Sauce (Brown Sauce)

Hollandaise Sauce

Tomato Sauce.