Professional Cooking Fundamentals

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Unit 1: Orientation & Course Overview
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This unit provides an overview and orientation to this Professional Cooking Fundamentals Course. It sets expectations and provides instructions for how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation and Outcomes
  • Task 3: How to Learn With Sur La Table Online Culinary Institute
  • Task 4: Course Welcome Survey
  • Task 5: What We Expect from You
  • Task 6: What You Can Expect From Sur La Table Online Culinary Institute
  • Task 7: Discover the Map of Cooking
  • Task 8: The Map of Cooking & Cooking Methods Wheel
  • Task 9: Activity | Make Your Go-to Egg or Salad Dish
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Getting Started: Kitchen Tools & Equipment
  • Task 10: Kitchen Tools & Equipment | Introduction
  • Task 11: A Comprehensive Look at Kitchen Tools
  • Task 12: Mise en Place & Storing
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Complementary Skills for Culinarians
  • Task 13: Teamwork and Operational Awareness
  • Task 14: The Basics of Being a Team Member
  • Task 15: Problem Solving and Judgement
  • Task 16: Proactive vs Reactive Problem Solving
  • Task 17: Pride and Respect
  • Task 18: Professional Presence and Appearance
  • Task 19: Activity | Professionalism Examples
End of Unit 1
Unit 2: Food & Kitchen Safety
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This unit will review foodborne illness and how it can be an issue both inside and outside of the home, regardless of how well we think we know our food supply chain. In this unit, you'll learn techniques and habits to keep your loved ones happy and healthy.
Orientation
Unit Orientation
  • Task 20: Unit Orientation & Objectives
  • Task 21: Complete Your Self Assessment
  • Task 22: Unit Pre-Assessment
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Introduction to Food Safety
  • Task 23: Introduction to Food Safety
  • Task 24: Causes of Foodborne Illness
  • Task 25: Types of Pathogens
  • Task 26: Keys to Food Safety
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Handwashing
  • Task 27: Introduction to Handwashing
  • Task 28: When to Wash Your Hands
  • Task 29: Proper Handwashing
  • Task 30: Practice
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Buying & Storing Food
  • Task 31: Buying Food Safely
  • Task 32: Potentially Hazardous Foods
  • Task 33: Buying Food Safely
  • Task 34: Storing Food Safely
  • Task 35: Storing Food in the Refrigerator
  • Task 36: Quiz: Storing Food in the Refrigerator
  • Task 37: More Refrigerator Tips
  • Task 38: Storing Food in the Freezer
  • Task 39: Storing Dry Goods
  • Task 40: Storing Leftovers
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Preparing Food
  • Task 41: Preparing Food Safely
  • Task 42: Cross-Contamination
  • Task 43: The Danger Zone
  • Task 44: Cooking Food Thoroughly
  • Task 45: Using Thermometers
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Cleaning Up
  • Task 46: Cleaning for Food Safety
  • Task 47: When to Clean
  • Task 48: Cleaning Counters & Cutting Boards
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Kitchen Safety Basics
  • Task 49: Introduction to Kitchen Safety
  • Task 50: Types of Hazards
  • Task 51: Basic First Aid
Review
Unit Review & Assessment
  • Task 52: Unit Review & Quiz Preparation
  • Task 53: Unit Quiz
End of Unit 2
Unit 3: Knives, Knife Cuts & Knife Sharpening
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This unit charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.
Orientation
Unit Orientation
  • Task 54: Unit Orientation & Objectives
  • Task 55: Complete Your Self Assessment
  • Task 56: Unit Pre-Assessment
Selecting a Knife Set
  • Task 57: Selecting a Kitchen Knife Set
  • Task 58: Label the Parts of Chef's Knife
Proper Knife Handling
  • Task 59: Handling a Chef's Knife
  • Task 60: The Bench Scraper Practice Activity
  • Task 61: Hone Your Knife Practice
  • Task 62: Cut 10 Feet of Celery
How to Cut with a Chef’s Knife
  • Task 63: How to Cut Using a Chef's Knife
  • Task 64: Activity | Dicing Ingredients Practice
  • Task 65: Make Minestrone Soup
  • Task 66: Activity | Label Knife Cuts
  • Task 67: Activity | Demonstrate Your Knife Cuts
Sharpening Your Knife
  • Task 68: Knife Sharpening with a Whetstone
Review
Unit Review & Assessment
  • Task 69: Unit Review & Quiz Preparation
  • Task 70: Unit Quiz
End of Unit 3
Unit 4: Salads & Dressings
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This unit will teach you how to choose and identify an assortment of salad greens. You will learn how to clean and refresh greens and how to dry and store them. You will also learn how to properly dress and toss a salad and how to combine greens in order to compose different salads with a variety of vinaigrettes.
Orientation
Unit Orientation
  • Task 71: Unit Orientation & Objectives
  • Task 72: Complete Your Self Assessment
  • Task 73: Unit Pre-Assessment
Salad Greens | Selecting & Preparing
  • Task 74: Salad Greens | Selecting & Preparing
  • Task 75: Quality Olive Oils for Salads
  • Task 76: How to Choose Quality Balsamic Vinegar
  • Task 77: Practice & Share Your Photos
Salad Dressing & Vinaigrette
  • Task 78: Salad Dressing & Vinaigrette
  • Task 79: How to Prepare Dressings & Vinaigrettes
  • Task 80: Expanding Your Vinaigrette Repertoire
  • Task 81: Activity | Simple Salad & Vinaigrette
  • Task 82: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 83: Unit Review & Quiz Preparation
  • Task 84: Unit Quiz
End of Unit 4
Unit 5: Vegetables
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This unit will introduce you to the fundamentals of vegetable preparation. Focus is given to preserving vegetable pigments, blanching, par-boiling, steaming, and roasting a variety of fresh vegetables.
Orientation
Unit Orientation
  • Task 85: Unit Orientation & Objectives
  • Task 86: Complete Your Self Assessment
  • Task 87: Unit Pre-Assessment
Preserving Vegetable Pigments
  • Task 88: Preserving Vegetable Pigments
  • Task 89: Green Beans with Cambazola & Pinenuts
  • Task 90: Lesson Practice Recipes
Cooking Vegetables in Water
  • Task 91: Cooking Vegetables in Water
  • Task 92: Understanding Cooking Times
  • Task 93: Activity | Blanching & Parboiling
  • Task 94: The Potato Experiment
  • Task 95: Lesson Practice Recipes
Steaming Vegetables
  • Task 96: Steaming Vegetables
  • Task 97: Steamed Potatoes, Three Ways
  • Task 98: Finishing Steamed Vegetables
  • Task 99: Preparing & Reheating with Steam
  • Task 100: Make Steamed Mashed Potatoes
  • Task 101: Lesson Practice Recipes
How to Roast Vegetables
  • Task 102: How to Roast Vegetables
  • Task 103: Roasted Eggplant
  • Task 104: Roasted Cauliflower
  • Task 105: Estimated Roasting Times for Vegetables
  • Task 106: Activity | Roasting Vegetables Practice
  • Task 107: Practice & Share Your Photos
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How to Purée Vegetables
  • Task 108: Introduction to How to Purée Vegetables
  • Task 109: What are Puréed Vegetables?
  • Task 110: Vegetable Purées | Components
  • Task 111: How to Purée Vegetables
  • Task 112: Holding and Serving
  • Task 113: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 114: Unit Review & Quiz Preparation
  • Task 115: Unit Quiz
End of Unit 5
Unit 6: Eggs
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This unit will teach you about the anatomy of an egg, about the techniques of boiling, scrambling, frying, basting, and poaching, and you will learn the secrets of delicious fluffy omelets and frittatas.
Orientation
Unit Orientation
  • Task 116: Unit Orientation & Objectives
  • Task 117: Complete Your Self Assessment
  • Task 118: Unit Pre-Assessment
Eggs | Anatomy, Boiling & Scrambling
  • Task 119: Eggs | Anatomy, Boiling & Scrambling
  • Task 120: Egg Schematic Test
  • Task 121: Lesson Practice Recipes
Eggs | Frying, Basting & Poaching
  • Task 122: Eggs | Frying, Basting & Poaching
  • Task 123: Activity | Poach an Egg
  • Task 124: Lesson Practice Recipes
How to Make an Omelet
  • Task 125: How to Make an Omelet
  • Task 126: Activity | Make an Omelet
  • Task 127: Lesson Practice Recipes
How to Make a Frittata
  • Task 128: How to Make a Frittata
  • Task 129: Practice & Share Your Photos
How to Steam Eggs
  • Task 130: How to Steam Eggs
  • Task 131: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 132: Unit Review & Quiz Preparation
  • Task 133: Unit Quiz
End of Unit 6
Unit 7: Seasoning
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This unit introduces the cook to the techniques of correct and balanced seasoning. Brining, salting, cooking with herbs and marinating will be the main focus as you learn to build deep, delicious flavor in your dishes.
Orientation
Unit Orientation
  • Task 134: Unit Orientation & Objectives
  • Task 135: Complete Your Self Assessment
  • Task 136: Unit Pre-Assessment
Basic Seasoning
  • Task 137: How to Season with Salt
  • Task 138: The Five Tastes
  • Task 139: Umami Activity
  • Task 140: Shopping Activity
  • Task 141: Lesson Practice Recipes
How to Brine
  • Task 142: How to Brine
  • Task 143: Lesson Practice Recipes
How to Use and Cook with Herbs
  • Task 144: How to Use and Cook with Herbs
  • Task 145: Combining Herbs & Spices
  • Task 146: Grinding & Toasting Your Own Spices
  • Task 147: Practice & Share Your Photos
Marinades
  • Task 148: How to Marinate Foods
  • Task 149: Lesson Practice Recipes
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Fats & Oils
  • Task 150: Fats & Oils | Introduction
  • Task 151: Using Fats
  • Task 152: Choosing Fats
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Acids: Vinegars, Alcohol & Citrus
  • Task 153: Acids: Vinegar, Alcohol & Citrus | Introduction
  • Task 154: Choosing & Using Acids | Vinegar
  • Task 155: Choosing & Using Acids | Citrus & Alcohol
  • Task 156: Activity | Acids
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Sweeteners
  • Task 157: Sweeteners | Introduction
  • Task 158: Choosing & Using Sweeteners
  • Task 159: How to Make Fruit Pastes
Review
Unit Review & Assessment
  • Task 160: Unit Review & Quiz Preparation
  • Task 161: Unit Quiz
End of Unit 7
Unit 8: Course Review and Exam
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Good luck! This course covered a very large amount of content, and this final is _comprehensive_ and thus derives questions from all previous units in the course. Go back and review previous practice quizzes (in lessons) and flash cards (in unit reviews) to sharpen your mind before you take the final exam.
Review
Course Review
  • Task 162: Survey | Share Your Course Feedback
  • Task 163: Capstone Activity
  • Task 164: Course Review & Exam Preparation
  • Task 165: Course Final Exam
  • Task 166: Books & Other References
End of Unit 8

Course Description

For professionals as well as accomplished home cooks, a successful culinary journey is built upon a bedrock of central principles for cuisine and kitchen organization. Starting with the Map of Cooking, learners visualize what they may already know intuitively and experientially. During this introductory course, students will evaluate critical soft skills for kitchen teamwork, apply food and kitchen safety knowledge and practices, and employ essential knife skills.

Applied cooking is also introduced through a primer in seasoning and taste, followed by preparation of various salads, vegetables and egg dishes. Learning strategies and activities include evaluated cooking practice, explanatory and reflection pieces, image uploads, and other graded assessments that demonstrate competency in course material. Ultimately, Professional Cooking Fundamentals is designed to assist the learner make more informed decisions, decipher recipes, apply techniques, understand flavor development, and freely explore the world of food and cooking.

Course Highlights

  • 6 Units
  • 31 lessons
  • More than 165 learning tasks
  • Over 50 instructional videos focus on key techniques
  • Example recipe applications for each area of functionality
  • Over 55 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • 55 contact hours
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Understand basic professionalism in the kitchen
  • Demonstrate knowledge of basic food safety principles and practices
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate principles of preparing vegetables, salads and vinaigrettes
  • Explain and demonstrate principles of egg cookery
  • Demonstrate knowledge and application of seasoning and flavoring

Course Description

For professionals as well as accomplished home cooks, a successful culinary journey is built upon a bedrock of central principles for cuisine and kitchen organization. Starting with the Map of Cooking, learners visualize what they may already know intuitively and experientially. During this introductory course, students will evaluate critical soft skills for kitchen teamwork, apply food and kitchen safety knowledge and practices, and employ essential knife skills.

Applied cooking is also introduced through a primer in seasoning and taste, followed by preparation of various salads, vegetables and egg dishes. Learning strategies and activities include evaluated cooking practice, explanatory and reflection pieces, image uploads, and other graded assessments that demonstrate competency in course material. Ultimately, Professional Cooking Fundamentals is designed to assist the learner make more informed decisions, decipher recipes, apply techniques, understand flavor development, and freely explore the world of food and cooking.

Course Highlights

  • 6 Units
  • 31 lessons
  • More than 165 learning tasks
  • Over 50 instructional videos focus on key techniques
  • Example recipe applications for each area of functionality
  • Over 55 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • 55 contact hours
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Understand basic professionalism in the kitchen
  • Demonstrate knowledge of basic food safety principles and practices
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate principles of preparing vegetables, salads and vinaigrettes
  • Explain and demonstrate principles of egg cookery
  • Demonstrate knowledge and application of seasoning and flavoring