Kitchen QuickStart
Course Overview
This course introduces some of the fundamental skills related to foundational cooking techniques.
Course Objectives
At the end of this course you'll be able to:
- Demonstrate initiative and willingness to learn about culinary training topics
- Identify and describe how to handle and cut with a knife
- Explain and identify various forms of egg cookery
- Describe various dry cooking methods including sauté and pan fry
- Describe various moist cooking methods including poach, simmer, and boil
- Define professionalism and the characteristics of a valued employee
Course Syllabus
Kitchen QuickStart
Watch video lessons, complete practice activities, and check your knowledge with a short quiz at the end of each topic.
Lesson 1
Course Introduction
Lesson 2
Complementary Skills for Culinarians
This lesson provides basic and foundational culinary training to complement your work in the industry. While Rouxbe primarily introduces and reinforces techniques and skills that will help you become a better, more skillful cook, there are also important complementary skills, such as communication and problem-solving skills, that are critical for success in the culinary arts industry.
Lesson 3
How to Cut Using a Chef's Knife
Lesson 4
Eggs | Anatomy, Boiling & Scrambling
In this lesson, you will learn the anatomy of eggs, and how to boil and scramble them.
Lesson 5
Eggs | Frying, Basting & Poaching
In this lesson, you will learn the techniques of frying, basting and poaching eggs.
Lesson 6
How to Make an Omelet
This lesson teaches you the essential skills to make a perfect, fluffy omelet.
Lesson 7
Submersion Cooking Methods
In this lesson, you will be introduced to submersion methods of cooking.
Lesson 8
How To Cook Pasta
Lesson 9
Cooking Vegetables in Water
In this lesson, you will learn how to cook vegetables in water while preserving their nutrients and color.
Lesson 10
How to Roast Vegetables
This lesson introduces you to the fundamentals of roasting vegetables.
Lesson 11
Salad Greens | Selecting & Preparing
In this lesson, you will learn how to select and prepare different types of salad greens.
Lesson 12
Vinaigrette Basics
In this lesson, you will learn how to make basic vinaigrettes.
Lesson 13
How to Pan Fry
In this lesson, you will learn and practice the technique of pan frying. You will also learn how to perform the water test.
Lesson 14
How to Sauté
Learning how to sauté is an important task for any home cook or professional chef. It is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan.
Lesson 15
How to Bread & Batter Foods
In this lesson, you will learn how to bread and batter foods prior to cooking them.
Lesson 16
How to Shallow Fry & Deep Fry
When properly cooked, fried foods are appreciated for having a wonderfully crunchy crust on the outside, while still being moist and tender on the inside.
Lesson 17
Poultry Fundamentals
In this lesson, you will learn about poultry and how to break down a chicken.
Lesson 18
Feedback & Final Knowledge Check
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