"This was a great course on methods of cooking meats, poultry, and fish. Many applications can be used in the kitchen with this knowledge and it will be good to share with staff. From basics of terminology to executing and what cuts work best will be very advantageous to our team. Examples of saute, simmer, braise, poach, roast, and more were great information. Thank you!"
--D.K. from Montana
"I learned quite a lot of useful information in this section. That I will indeed use in my kitchen at home and in my job search. I learned about the different types of cooking and poaching meats. As well as smoking and barbequing requires special things like charcoal to be considered a barbeque...I will take a lot of good information from this section and implement it into my kitchen use at home. Trying new recipes and trying to make new sauces as well."
--Z.N. from California
"The major concepts of the course included the proper standards and procedures, the cooking methods as well as how to evaluate quality for roasting, braising, barbequing, broiling, grilling, sautéing, steaming, deep frying, pan frying, simmering, submersion and sous vide. The word sous vide is not new to me, but the explanation of what it is, how to do it, what temperature, etc. was absolutely new. I will integrate the sous vide method to my classes this next year. I have ordered three set up's with immersion circulators so the students can work in groups."
--M.T. from Alabama
"Taking this course has given me a greater understanding of the correct selection and measures to evaluate cooking methods. From dry heat methods with fat; sautéing, pan frying, and deep frying. Dry heat methods; grilling, broiling, BBQ-ing. Moist heat method; simmering, shallow and submersion poaching, steaming and braising. All the correct procedures were covered in depth. Finally the methods and procedures of Sous Vide cooking was well covered. I have gained a valuable knowledge base to select and correctly perform all these cooking methods."
--R.M. from Florida
"This section of the course has increased my anticipation to continue to work on opening my establishment within the next few months from my current pop up business model. In addition, this section has added to and reinforced my previous knowledge with its various ways of cooking meats, poultry and fish to train my broiler/grill cook to believe in themselves and to remember them when the job gets rough and hot."
--T.S. from Louisana
"I've learned many things throughout this course, the majority will help me later in my career. It consisted of different methods for cooking fish, meat, and poultry items. It was interesting to learn about the dry versus the wet methods. Cooking steak is one of the reasons I started to enjoy cooking, so it is great to learn new tips. "
-- B.G. from Kentucky