| Cooking classes are a great way for an individual to | | | | cooking, to miscellaneous. Under high heat individuals |
| learn basic cooking skills, learn a specific cooking skill, | | | | learn about crispy deep fat frying, pan searing for |
| or improve what they already know. Cooking classes | | | | flavor, and quick pan frying. Under thickeners |
| cover a variety of topics to help individuals achieve | | | | individuals learn about how to make roux, and flour |
| their goals. | | | | and cornstarch as thickeners. Under cutting individuals |
| The first section covered in most cooking classes is | | | | learn about chopping vs. mincing. Under sweet and |
| the essentials. These are broken down into three | | | | savory cooking individuals learn about using phyllo |
| sections nutrition basics, storage, and safety. Under | | | | dough, working with puff pastries, strudel dough, and |
| nutrition basics individuals learn about calorie charts, | | | | grinding nuts. Under miscellaneous individuals learn |
| serving sizes, measuring ingredients, eating with the | | | | about U.S. standard metric equivalents, converting |
| pyramid, nutrition information, how to read nutrition | | | | recipes to convection ovens, cooking at high |
| labels, and vegetarians and nutrition. Under storage | | | | altitudes, microwave timing hints, and measuring |
| individuals learn guides to food storage and safety, | | | | ingredients. |
| stocking the pantry, food storage charts, and foods | | | | The next section of cooking class techniques covers |
| not to freeze. Under safety individuals learn about | | | | basic kitchen equipment. This topic covers knives, |
| food safety information contacts, eliminating bacteria | | | | cookware, appliances and gadgets. The final section |
| in the kitchen, not cross contaminating, keeping foods | | | | covers cooking charts. This features sections on |
| at safe temperatures, using eggs safely, and food | | | | kitchen basics, fish and seafood, meat, pasta, poultry, |
| safety on picnics. | | | | and vegetables and fruit. Under kitchen basics |
| The next section covered in cooking classes is herb | | | | individuals learn about metric conversions, |
| and spices. Under herbs individuals learn about | | | | supermarket timesavers, storage chart for purchased |
| substituting herbs, substituting dried herbs for fresh, | | | | foods, and storage charts for home cooked foods. |
| crushed dried herbs, caring for fresh herbs, fresh | | | | Under fish and seafood individuals learn about guide |
| snipped herbs. Under spices individuals learn about | | | | to fish verities, fish cooking chart, and shellfish |
| storing dried herbs and spices, spice blends, cracking | | | | cooking chart. Under the meat section individuals learn |
| peppercorns, working with fresh ginger, and vanilla | | | | about meat roasting charts, meat broiling charts, |
| beans. Under this section individuals also learn flavor | | | | skillet cooking meat, and grilling indoor and out. Under |
| boosters, these cover topics like, marinades, flavorful | | | | pasta individuals learn about cooking charts for fresh |
| dry rubs, rubs: info and tips, toasting seeds, citrus | | | | pasta, and cooking charts for dried pasta. Under |
| zest or peel, flavoring with dried mushrooms, cooking | | | | poultry individuals learn poultry roasting charts, poultry |
| with liqueurs, fruity vinaigrettes, vinegars to explore, | | | | broiling charts and poultry microwaving charts. Under |
| and bouquet garni. | | | | fruits and vegetables individuals learn about selecting |
| The next section of cooking classes covers tips and | | | | fresh fruits and vegetables, cooking fresh vegetables, |
| techniques. These topics range can from high heat | | | | vegetable grilling chart, and wok cooking with fresh |
| techniques, thickeners, cutting, sweet and savory | | | | vegetables. |