From the classroom where we learn: reading a recipe,measuring,what to keep in your pantry, menu
planning, knife skills roasting Charts, etc.
More in depth study of the ingredients that we use
such as, eggs,cheese, Poultry, beef, pork,
lamb, fish, shellfish, and produce
We begin putting some of this information into practice by looking
into soups, sauces, salads,breads,pastas, nutrition,vegetarian,
Sautee, Stirfry,Braise, Roast, Grill, Steam, Fry, Broil
We begin to look at Asia and the pacific Islands,
Classic European Cuisines,Eastern Block Europe,
the Mediterannean, and Middle East
We will look at Canada and the United States including,New England, NY City,
The Shore and Chesapeake Bay, Pennsylvania Dutch,
Smoking and BBQ, South Florida, The Southwest and Tex Mex,
The Central Farmlands, and The West Coast
Including desserts, Receptions, Holiday Meals,
Cooking for 1,2 Weeks and a month at a time,
stretching your dough and saving $ in the kitchen
