Culinary Arts: Learning the Basics: Safe Food and Kitchen Sanitation Practices, Kitchen Preparation, Food, and Equipment (or as professionals call it “implementation”) A variety of knife skills and the true benefits of using a sharp knife, a variety of cooking methods, and excellent time management, presentation, and food service. As cooking students, we usually start the day with an organized 15-minute scramble, collecting and measuring all the ingredients needed for the dishes we prepared that morning. This method should also be used at home. Once you have collected the measured ingredients in a tray, you can take it to the stove and start cooking.
You'll learn how to select a set of knives and how to select the right knife for the job. You'll also learn how and when to sharpen your knife. To begin with, you should clean and sharpen your knife before or after every heavy use. The knife set must come with a sharp steel.
Sharpening with a steel of approximately 15 equal and alternating strokes on each side helps to center the sharp edge of the knife, while sharpening with a wet stone shaves the layers of the blade and should be done approximately once a year. One of the main cooking skills learned in cooking school is efficient and safe knife skills. The four basic knife skills that anyone studying culinary arts will learn are dicing, chopping, julienning and making gauze. Mastering this basic skill at a cooking institute will give you speed and uniformity in preparing food.
These six things I learned from the professional chefs at The CulinaryLab cooking school in Tustin, California, are among the main lessons that I always use in my daily kitchen at home, as well as in a professional kitchen. Calendar: A cooking class can teach you how to write a menu, shop, prepare and cook in ways that save you time and money in the long run. One of my favorite culinary school lessons was learning more than just how to cook something, but also to know the best method to use for the cooking process.
