Fundamentals of Cooking - Level 1

Class 1: Knife Skills Fundamentals: Welcome to the first session of Chef Eric's Fundamentals of Cooking, Level 1! Start off by learning the right knife skills and cutting techniques: paysanne, ciseler, macedoine, julienne, and more! Besides the vegetables cuts, the class will focus on proper knife handling, safe knife skills, and sharpening techniques.

Class 2: Stocks and Sauces Fundamentals: In the second class of the Fundamentals series, you will learn about the importance of a good stock and how it makes super sauces to complement meats and vegetables. Learn all about "mother sauces" and how to build from there. You will learn to prepare Fish, chicken, vegetable, and brown veal stocks. You will also learn the five mother sauces that include all range of cooking techniques: hollandaise, white wine velouté, fish velouté, bechamel, tomato sauce, mayonnaise, and sauce espagnole.

Class 3: Beef, Lamb, and Pork Fundamentals: You will learn about the parts of beef, lamb and pork; how to select the best cuts in the market; basic cooking principles; and cooking temperatures. Practice preparing meat to perfection while learning important cooking techniques: braising, roasting, pan searing, and stewing.

Class 4: Poultry and Eggs Fundamentals: In this class, you will learn how to de-bone a chicken, as well as a variety of poultry cooking techniques, including: trussing, stuffing, braising, roasting, curry stew, and omelet making. We will also look at a variety of mushrooms that will be used in the class.

Class 5: Fish and Shellfish Fundamentals: In this class, you will learn how to fillet a whole salmon as well as a variety of seafood cooking techniques and methods to cook different types of shellfish. The class will include the papillote technique, mussel soup, court bouillon, poaching, and scallops gratin.

Class 6: Dessert Fundamentals: In the grand finale of the Level 1 series, you will learn how to make classic French desserts including short crust pastry, crepes au sucre, crémebrulée, French apple tart, and apple compote.