Lessons > Jacques Pépin: Knife Skills

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Lesson Overview

Here’s your chance to explore a portion of Rouxbe’s partner program Jacques Pépin: A Legacy of Technique during the coming days. You will be able to sample an entire Lesson "Knife Skills," with video lessons, instructions, recipes, activities, and assessments as found in the larger course. After …

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Lesson Objectives

At the end of this lesson you'll be able to:
  • 1: Learn Jacques' "Code of Conduct" in the kitchen
  • 2: Get a firm understanding of how Jacques picks quality ingredients
  • 3: Handle and maintain a knife and demonstrate knife cuts
  • 4: Acquire the skills of how to cook vegetables using classic and modern techniques
  • 5: Become a master of egg cookery including the classic French Omelet
  • 6: Learn to cook poultry from fabricating a chicken to roasting a whole turkey
  • 7: Become proficient in fish and shellfish preparations
  • 8: Use multiple methods to use fruit as your dessert
  • 9: Cook a meal to serve Jacques as your "guest"

Course Syllabus

START: Watch Lesson Platform Tour
1. Sample Lesson from Jacques Pépin: A Legacy of Technique 3 mins
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2. Knife Basics | Choosing & Sharpening 5 mins
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3. Using a Knife Properly 8 mins
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4. Classic Knife Cuts 8 mins
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5. Peeled, Trimmed & Cut Tender Green and Leafy Vegetables 8 mins
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6. Peeled, Trimmed & Cut Firm Vegetables 10 mins
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7. Peeled, Trimmed & Cut Fruit 8 mins
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8. Unit Review & Knowledge Check Preparation 8 mins
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9. Knowledge Check | Cook Like Jacques 15 mins
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Finish Line 1 hr 13 mins Total Time
21 Videos | 9 Tasks
Task 1: Sample Lesson from Jacques Pépin: A Legacy of Technique
Task 2: Knife Basics | Choosing & Sharpening
Task 3: Using a Knife Properly
Task 4: Classic Knife Cuts
Task 5: Peeled, Trimmed & Cut Tender Green and Leafy Vegetables
Task 6: Peeled, Trimmed & Cut Firm Vegetables
Task 7: Peeled, Trimmed & Cut Fruit
Task 8: Unit Review & Knowledge Check Preparation

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