Have You Been To A Cooking Class Yet?

Cooking classes are a great way for an individual to learn basic cooking skills, learn a specific cooking skill, or improve what they already know. Cooking classes cover a variety of topics to help individuals achieve their goals.

The first sections covered in most cooking classes are the essentials. These are broken down into three sections: nutrition basics, storage, and safety.

Under nutrition basics, individuals learn about calorie charts, serving sizes, measuring ingredients, eating with the pyramid, nutrition information, how to read nutrition labels, and vegetarians and nutrition.

Under storage, individuals learn guides to food storage, stocking the pantry, food storage charts, and foods you shouldn’t freeze.

Under safety, individuals learn about food safety information contacts, eliminating bacteria in the kitchen, not cross contaminating, keeping foods at safe temperatures, using eggs safely, and food safety on picnics.

The next section covered in cooking classes is herb and spices.

Under herbs, individuals learn about substituting herbs, substituting dried herbs for fresh, crushed dried herbs, caring for fresh herbs, fresh snipped herbs.

Under spices individuals learn about storing dried herbs and spices, spice blends, cracking peppercorns, working with fresh ginger, and vanilla beans. Under this section individuals also learn flavor boosters like, marinades, flavorful dry rubs, rubs: info and tips, toasting seeds, citrus zest or peel, flavoring with dried mushrooms, cooking with liqueurs, fruity vinaigrettes, vinegars to explore, and bouquet garni.

The next section of cooking classes covers tips and techniques. These topics range from high heat techniques, thickeners, cutting, sweet and savory cooking, to miscellaneous.

Under high heat, individuals learn about crispy deep fat frying, pan searing for flavor, and quick pan frying.

Under thickeners, individuals learn about how to make roux, how to uaw flour and cornstarch as thickeners.

Under cutting, individuals learn about chopping vs. mincing.

Under sweet and savory cooking, individuals learn about using phyllo dough, working with puff pastries, strudel dough, and grinding nuts.

Under miscellaneous, individuals learn about U.S. standard metric equivalents, converting recipes to convection ovens, cooking at high altitudes, microwave timing hints, and measuring ingredients.

The next section of cooking class techniques covers basic kitchen equipment.

This topic covers knives, cookware, appliances and gadgets.

The final section covers cooking charts.

This features sections on kitchen basics, fish and seafood, meat, pasta, poultry, and vegetables and fruit.

Under kitchen basics, individuals learn about metric conversions, supermarket timesavers, storage chart for purchased foods, and storage charts for home cooked foods.

Under fish and seafood, individuals learn about fish varieties, fish cooking charts, and shellfish cooking charts.

Under the meat section, individuals learn about meat roasting charts, meat broiling charts, cooking meat in a skillet, and grilling; both indoor and out.

Under pasta, individuals learn about cooking charts for fresh pasta, and cooking charts for dried pasta.

Under poultry, individuals learn poultry roasting charts, poultry broiling charts and poultry microwaving charts.

Under fruits and vegetables, individuals learn about selecting fresh fruits and vegetables, cooking fresh vegetables, vegetable grilling charts, and wok cooking with fresh vegetables.

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About The Author, Buzz B Berkeley
Buzz is a Cooking aficionado -OK- Fanatic! One of his main passions is…. EATING! He has been eating for many years LOL, and collecting cooking resources all the while. Now, he has put them all together into one website. If you have the same passion for eating or cooking, you’ll want to sign up for his FREE Newsletter at: www.buzzoncooking.com - Also, check out the cooking blog at: http://www.buzzoncooking.com/blog