Yukon College Home Credit Courses Cooking I
CULA 005: Cooking I
This course will cover introduction to kitchen terminology and basic cooking equipment knife skills making stocks and soups preparing sauces, marinades and vinaigrettes breading by using three-stage method principles of meat cookery applying various cooking methods (shallow-frying sautéing pan-searing stir-frying braising searing and roasting resting and carving meat) identifying vegetables and applying various cooking methods cooking potatoes, grains and pasta purchasing, storing, preparing and applying various cooking methods for fish and shellfish demonstrating the difference between quick breads and yeast breads.
Scheduled Offerings
Sorry, there are no current offerings of this course.
