Essential Cooking Skills
4.5 (1,648 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
8,541 students enrolled

Essential Cooking Skills

Cook like a pro, master the basic techniques used in the World's culinary industry! Key Techniques - Part 1
Bestseller
4.5 (1,648 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
8,542 students enrolled
Created by Viorel Copolovici
Last updated 11/2017
English
English
Current price: $30.99 Original price: $44.99 Discount: 31% off
5 hours left at this price!
30-Day Money-Back Guarantee
This course includes
  • 1.5 hours on-demand video
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • Master basic cooking techniques which can then be used to create an endless variety of dishes.
  • Understand the HOW of cooking, before thinking of the WHAT to cook.
  • Learn the ABC of cooking to international standards. The basic skills covered in the course are: chopping and blanching vegetables, butchering a whole chicken, making basic stocks, making mother sauces, correctly cooking eggs, rice and pasta.
Requirements
  • All a student needs in order to benefit from this course is a genuine passion for cooking and interest in building sound technical skills in the kitchen.
Description

When one takes up cooking, the amount of information, recipes and suggestions can be overwhelming. It's easy to get lost in a sea of recipes, to spend time pondering WHAT to cook and miss one of the most important aspects when it comes to preparing a great meal - the HOW. The real success of a dish comes from correct preparation techniques just as much as it comes from high quality ingredients, flavour combinations or creative plating. 

In this course I gathered some of the most important 17 techniques that any cook, anywhere in the world, be they amateur or professional, absolutely needs to use in his kitchen. They have been developed and perfected over generations by professional chefs and, for many years, have been set as golden standards in international cuisine. 

I have done my utmost to make this an effective and pleasant experience for every student by combining clear practical demonstrations and useful information. This is just the first of a series of courses to follow, which I will develop taking into account all the feedback from my students and the topics they are interested in. 

Who this course is for:
  • The course is addressed to both amateur and young professional cooks who want to start their journey in the kitchen from a solid foundation of cooking techniques and methods.
Course content
Expand 18 lectures 01:15:24
+ Start Here
18 lectures 01:15:24

Cook like a professional. Basic essential cooking techniques, world class standards used in all the professional kitchens of the planet. Once you master the basics, you can evolve and enjoy real cooking and creativity. Cooking lessons from a professional chef. Short and straight to the point cooking classes easy to understand, easy to practice at home and gain experience. Beginner chefs and home cooks need to learn the basic techniques as a good foundation for their future development of recipes and dishes.

Preview 00:55

Learn how to correctly chop an onion. If you need regular dices or fine slices for different dishes, this video will help you learn how to properly obtain them. Even pieces means same time of cooking for all of them. Learn how to make the few essential and simple cuts in order to get great results without hurting yourselves. Ciseller is the correct name for dicing. Emincer is the correct term for slicing. 

Preview 03:32

Learn how to correctly chop your root vegetables. Jardiniere is the right term for vegetable sticks. The right size of the jardiniere cut is 0.5 cm x 0.5 cm x up to 5 cm length of the stick. Macedoine stands for even cubes of 0.5 cm on all sides. Julien is the thin stripe is also up to 5 cm long, but the base is just up to 0.3 cm on all sides. Brunoise are small dices of 0.3 cm on all sides. Mirepoix is the cut that is generally used for stocks and sauces. The size of the vegetables always depends on the type of the stock or sauce. You need bigger pieces for longer time of cooking (brown beef, for example, takes about 4.5 hours of proper simmering, chicken stock - 1.5-2 hours) and smaller pieces for shorter time of cooking (a fish stock should never simmer longer than 30-40 minutes).

Preview 05:46

Most of the aromatic herbs need to be finely chopped in order to release their flavors into your dishes. Flat leaves can be easily cut using the hacher technique of chopping. This video will show you how you can easily do it. When herbs have a more decorative mission on your plate, your herbs can be cut into chiffonade. LEaves are rolled tightly and finely cut into thin and long strips.

Preview 04:01

Green vegetables need to be blanched in boiling salted water in order to keep their crunchiness and color. The salt will stick the clorophile to the vegetables so that they mentain their natural and apetising color. After cooking them in simmering water, the green vegetables need to be plunged in ice cold water, so that they stop cooking immediately and mentain their appealling texture. This video will guide you through the entire process, step by step, so that you can easily learn how to blanch green vegetables.

Preview 02:42

Root vegetables need to be blanched from cold water, otherwise their outer layers would be cooked before the core. By the time the core cooks, the outer areas would be way overcooked. THis video will show you how to correctly blanch root vegetables in order to use them further, in more complicated dishes and formulas.

Blanching Root Vegetables
02:06

Making stocks is one of the most important part of knowing how to cook. A basic vegetable stock is made of a definite range of vegetables, an aromatic bouquet and water. This video will show you how to make a correct vegetable stock respecting a few golden rules. Make clear and tasty vegetable stock without using cubes or other conentrates.

Making Vegetable Stock
04:24

Blanching vegetables leads straight to one of the most simple and traditional ways to eat them. This video will show you how to make your vegetable cream soup out of your favorite vegetables. Never boil, just simmer! You'll taste the differrence. 

Making Vegetable Cream Soup
03:08

Dry pasta is quite a quick ingredient to tranform into a meal, but boiling dry pasta needs attention and little technique in order to fully enjoy them. You need salted boiling water and a certain amount of time. Aglio olio is also a quick, yet marvellous pasta dish that you need to master because it is one of the most common pasta dishes. Long pasta with oil and garlic can be a masterpiece if you really know how to cook them.

Boiling Dry Pasta And Cooking "Aglio Olio"
05:38

Learn how to cook rice in a very relaxed and safe method. Knowing how to cook rice is no longer reserved only for professionals, but it always depends on your own choice, wether you want it lose or sticky. Fried rice is also a quick way to cover a meal and it can literally involve whatever you have in your fridge. Learn these quick methods of boiling and cooking rice in order to improve your cooking skills.

Boiling Rice And Cooking Fried Rice
05:43

Learn how to make an omelette just the way it is cooked by skilled chefs. Eggs and omelettes are a staple of world cuisine, they are part of many good diets and all the planet enjoyes them. Make a rolled omelette with just two eggs in a cast iron pan, no sticking, no burning, just plain technique.

Making A Simple Omelette
02:46

Poached eggs are very healthy and many people prefer them to omelettes or scramble. Poaching eggs needs technique, but the melting yolk over a piece of brioche and a slice of good ham is an absolutely wonderful picture for a great weekend morning. This video shows you what you need and how to properly poach eggs.

Poaching Eggs
02:38

Learn to cut and portion a whole chicken on your own. Home butchering is quite a lot of fun and it allows you to take decisions about how to cut chicken into pieces you need to cook. Separate the carcass and the wings for stocks, use the premium parts, chicken thighs and chicken breast, for roasts and many other great dishes.

Butchering A Whole Chicken
07:51

Learn how to make chicken stock. Chicken stock is an ingredient you always need for soups and sauces, it's great to make it yourself with chicken bones, vegetables and herbs and keep it in the fridge for later use. Chicken stock is great as itself and used in many other dishes. Simmering and skimming the stock is crucial for the quality of the final result.

Making White Chicken Stock
05:05

Learn to make mayonnaise in seconds. Make mayonnaise with whole eggs, mustard and oil without separating the white from the yolk, in shortest time possible. Quick homemade mayo is what you need instead of ready made, bought from the supermarket.

Making Mayonnaise
02:36

Learn to make hollandaise sauce at home and to clarify butter or make gee. Hollandaise sauce is a warm emulsion that goes great with poached eggs, vegetables or fish. You just need eggs and clarified butter cooked over a steamming pot of water. Homemade hollandaise is a lot better than the ready made one from the supermarket. Hollandaise is a mother sauce.

Making Hollandaise Sauce - Clarifying Butter
05:57

Bechamel is a mother sauce. Learn how to make bechamel with butter, flour and milk. Bechamel is a thick sauce that can be used for lasagna or many other layered dishes. You first cook your roux and then silute it with infused milk. Bechamel sauce is ready in minutes. Roux is one of the most commonly used thickenning methods in world cuisine. Homemade bachamel is really easy to cook.

Making Roux And Bechamel Sauce
03:34

Learn to make beef stock in your own kitchen, at home. Make beef stock without chemical concentrated cubes or powders. No salt or MSG beef stock can be cooked at home with beef or veal bones and vegetables. Beef stock is used in soups and sauces, making your own beef stock helps you enjoy rich flavor and high quaity ingredients in your own dishes. Homemade beef stock is a lot better than the product that you can buy ready made at the supermarket.

Making Brown Beef Stock
07:02