Professional Cook Certification
Videos
The course is jam packed with other short instructional videos, tips, and techniques.
| How to Properly Heat a Pan |
| How to Butcher a Chicken | 8 or 10 Cut Chicken |
| Avoiding Cross-Contamination |
| Honing Your Knife |
| Buying Chicken |
| Buying & Storing Eggs |
| Checking Best Before Dates on Rice |
| What are Meyer Lemons? |
| How to Cut Chicken Medallions |
| Pan Fry Chicken Medallions |
| What is a Mortar and Pestle? |
| Grinding Your Own Spices |
| Sweetened Non-Dairy Milk |
| How to Test Salmon for Doneness |
| How to Know When Poultry Is Cooked |
| Freezing and Storing Demi-Glace |
| Pan Frying Thick Ingredients |
| How to Butcher a Whole Chicken |
| Chilis - Turning up the Heat |
| Map of Cooking |
| What is Couscous? |
| How to Know When Your Poultry is Cooked |
| How to Carve Poultry |
| What is Mirin? |
| Platform Tour |
| What is Mise en Place? |
| Proper Handwashing |
| Cooling Risotto |
| Cooling Stock |
| Cleaning & Sanitizing Cutting Boards |
| How to Butterfly a Chicken |
| Buddha Bowl Inspiration |
| Marinating Food Properly |
| Thawing Fish Properly |
| Thawing Chicken Properly |
| Buying & Storing Whole Grains |
| Cooling & Storing Rice & Grains |
| Pathogen Growth at Room Temperature |
| Storing Whole Grains |
| Storing Whole Wheat Flour |
| Introduction & Objectives |
| What is Grilling |
| Practice Using a Bench Scraper |
| Equipment for Grilling |
| How to Fold |
| Blanching & Parboiling Vegetables |
| Pâte Sucrée | Mixing, Resting & Chilling |
| The Rolling Technique |
| Pâte Sucrée | Rolling & Lining & Forming the Dough |
| Stirred Custards | Thick | Crème Patisserie |
| Stirred Custards | Soft | Crème Anglaise |
| Pâte Sucrée | Baking |
| Properly Cooling Stock |
| Baked Custards | Crème Brûlée |
| Acids for Vinaigrettes & Dressings |
| Choosing Tomatoes for Tomato Sauce |
| General Plating Guidelines |