Course Fee: $60
ACF Approved CEH: 8 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson
Instructional Videos Included (17 total videos):
Preparing Chicken Stock, Preparing Vegetable Stock, Preparing a Sachet, Preparing Clear Stock, Preparing Brown Stock, Preparing Fish Stock, Preparing Reductions and Glazes, Preparing Roux, Preparing Bechamel and Mornay, Preparing Veloute, Preparing Espagnole, Preparing Tomato Sauce, Buerre Blanc, Clarified Butter, Preparing Hollandaise, Preparing Pan Gravy and Meat Jus, Creating Alternatives to Traditional Sauces
This course has been developed and optimized for online delivery using the licensed title Professional Cooking, 8th edition, published by Wiley and Sons, Inc. and authored by Wayne Gisslen. The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.
The importance of stocks in the kitchen is indicated by the French word for stock: fond, meaning “foundation” or “base.” In classical cuisine, the ability to prepare good stocks is the most basic of all skills because so much of the work of the entire kitchen depends on them. A good stock is the foundation of soups, sauces, and most braised foods and stews.
In modern kitchens, stocks have lost much of the importance they once had. In the first place, increased reliance on portion-controlled meats has made bones for stock a rarity in most establishments. Second, making stocks requires extra labor, which most restaurants today aren’t able to provide. Finally, more food today is served without sauces, so stocks aren’t seen to be quite as necessary.
Nevertheless, the finest cuisine still depends on soups and sauces based on high-quality stocks, so stock-making remains an essential skill you should learn early in your training. Stocks and sauces are almost never served by themselves but are components of many other preparations.
Students will explore:
Quiz: Multiple-choice questions that pertain to objectives above.
Students will learn to:
Quiz: Multiple-choice questions that pertain to objectives above.
Students will become familiar with:
Quiz: Multiple-choice questions that pertain to objectives above.
Students will learn to:
Quiz: Multiple-choice questions that pertain to objectives above.
Multiple choice questions taken from each module
Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:
The following are the general course requirements for issuing a certificate of completion for this course: