Канал: pedro garcia

Lesson 13 Sauces—from Beurre Blanc To Béchamel 5

Lesson 13 Sauces—from Beurre Blanc To Béchamel 5

Lesson 12 Herbs And Spices—flavor On Demand 4

Lesson 12 Herbs And Spices—flavor On Demand 4

Lesson 11 The Stir fry Dance—dry heat Cooking With Fat 3

Lesson 11 The Stir fry Dance—dry heat Cooking With Fat 3

Lesson 5 Roasting—dry heat Cooking Without Fat 20

Lesson 5 Roasting—dry heat Cooking Without Fat 20

Lesson 8 Braising And Stewing—combination Cooking 23

Lesson 8 Braising And Stewing—combination Cooking 23

Lesson 6 Frying—dry heat Cooking With Fat 21

Lesson 6 Frying—dry heat Cooking With Fat 21

Lesson 7 From Poach To Steam—moist heat Cooking 22

Lesson 7 From Poach To Steam—moist heat Cooking 22

Lesson 4 Sauté—dry heat Cooking With Fat 19

Lesson 4 Sauté—dry heat Cooking With Fat 19

Lesson 9 Grilling And Broiling—dry heat Cooking Without Fat 24

Lesson 9 Grilling And Broiling—dry heat Cooking Without Fat 24

Lesson 10 Stocks And Broths—the Foundation 2

Lesson 10 Stocks And Broths—the Foundation 2

Lesson 2 Your Most Essential Tool—knives 12

Lesson 2 Your Most Essential Tool—knives 12

Lesson 1 Cooking—ingredients, Technique, And Flavor 1

Lesson 1 Cooking—ingredients, Technique, And Flavor 1

Lesson 3 More Essential Tools—from Pots To Shears 18

Lesson 3 More Essential Tools—from Pots To Shears 18

Lesson 14 Grains And Legumes—cooking For Great Flavor 6

Lesson 14 Grains And Legumes—cooking For Great Flavor 6

Lesson 16 Eggs—from The Classic To The Contemporary 8

Lesson 16 Eggs—from The Classic To The Contemporary 8

Lesson 23 Thirst—the New Frontier Of Flavor 16

Lesson 23 Thirst—the New Frontier Of Flavor 16

Lesson 18 From Fettuccine To Orecchiette—fresh And Dry Pastas 10

Lesson 18 From Fettuccine To Orecchiette—fresh And Dry Pastas 10

Lesson 19 Meat—from Spatchcocked Chicken To Brined Pork Chops 11

Lesson 19 Meat—from Spatchcocked Chicken To Brined Pork Chops 11

Lesson 20 Seafood—from Market To Plate 13

Lesson 20 Seafood—from Market To Plate 13

Lesson 17 Soups From Around The World 9

Lesson 17 Soups From Around The World 9

36 Nutrition Facts and FAQs

36 Nutrition Facts and FAQs

Lesson 15 Salads From The Cold Kitchen 7

Lesson 15 Salads From The Cold Kitchen 7

35 The Future of Nutrition—Science and Trends

35 The Future of Nutrition—Science and Trends

Lesson 24 Crafting A Meal, Engaging The Senses 17

Lesson 24 Crafting A Meal, Engaging The Senses 17

Lesson 21 Vegetables In Glorious Variety 14

Lesson 21 Vegetables In Glorious Variety 14

Lesson 22 A Few Great Desserts For Grown ups 15

Lesson 22 A Few Great Desserts For Grown ups 15

29 Facts on Functional Foods

29 Facts on Functional Foods

32 Fake or Real—Sugars and Fats

32 Fake or Real—Sugars and Fats

27 Food Safety—It's in Your Hands

27 Food Safety—It's in Your Hands

33 Creating Your Own Personal Nutrition Plan

33 Creating Your Own Personal Nutrition Plan

28 Demystifying Food Labels

28 Demystifying Food Labels

34 Exercise and Nutrition—Partners for Life

34 Exercise and Nutrition—Partners for Life

26 Prebiotics and Probiotics in Your Diet

26 Prebiotics and Probiotics in Your Diet

30 A Look at Herbal Therapy

30 A Look at Herbal Therapy

25 Nutrition and Digestive Health

25 Nutrition and Digestive Health

31 Organic or Conventional—Your Choice

31 Organic or Conventional—Your Choice

24 Nutrition and Cancer Prevention

24 Nutrition and Cancer Prevention

23 Dietary Approaches to Weight Management

23 Dietary Approaches to Weight Management

22 Metabolic Syndrome and Type 2 Diabetes

22 Metabolic Syndrome and Type 2 Diabetes

15 The Highs and Lows of Sodium and Potassium

15 The Highs and Lows of Sodium and Potassium

17 Cardiovascular Disease—What Are the Risks

17 Cardiovascular Disease—What Are the Risks

20 Obesity—Public Health Enemy Number One

20 Obesity—Public Health Enemy Number One

18 A Heart Healthy Lifestyle

18 A Heart Healthy Lifestyle

19 The DASH Diet—A Lifesaver

19 The DASH Diet—A Lifesaver

16 Iron, Zinc, Selenium—Balance Is Everything

16 Iron, Zinc, Selenium—Balance Is Everything

21 Healthy Weight Management

21 Healthy Weight Management

13 B Vitamin Basics

13 B Vitamin Basics

09 Fat, Fat Everywhere!

09 Fat, Fat Everywhere!

11 Vitamins A and K—Multitaskers

11 Vitamins A and K—Multitaskers

10 Vitamins—Spotlight on C

10 Vitamins—Spotlight on C

14 The Major Minerals

14 The Major Minerals

12 Vitamin E—Fallen Hero; Vitamin D—Rising Star

12 Vitamin E—Fallen Hero; Vitamin D—Rising Star

08 Protein—An Indispensable Nutrient

08 Protein—An Indispensable Nutrient

07 Facts on Fiber

07 Facts on Fiber

06 Not All Carbohydrates Are Created Equal

06 Not All Carbohydrates Are Created Equal

04 It's All about the Calories!

04 It's All about the Calories!

09 Poaching fruit Port Wine Pached Pears

09 Poaching fruit Port Wine Pached Pears

03 Grilled Summer Vegetables Vegetable Skewers

03 Grilled Summer Vegetables Vegetable Skewers

04 Bone in Grilling Teriyaki Chicken Pieces

04 Bone in Grilling Teriyaki Chicken Pieces

05 Hydration—You Are What You Drink

05 Hydration—You Are What You Drink

08 Perfect Poached Shrimp with Quick Cocktail Sauce

08 Perfect Poached Shrimp with Quick Cocktail Sauce

01 Why We Eat What We Do

01 Why We Eat What We Do

02 Grilled Baby Back Ribs

02 Grilled Baby Back Ribs

03 Our Underappreciated Digestive Tract

03 Our Underappreciated Digestive Tract

07 Principles of Poaching Poaching Court Bouillon

07 Principles of Poaching Poaching Court Bouillon

05 Grilling Seafood Shrimp, Scallops, Clams, Whole Fish

05 Grilling Seafood Shrimp, Scallops, Clams, Whole Fish

01 Principles of grilling Grilled Ribeyes

01 Principles of grilling Grilled Ribeyes

02 Sources of Nutrition Fact and Fiction

02 Sources of Nutrition Fact and Fiction

06 Steamed Mussels with White Wine and Shallots

06 Steamed Mussels with White Wine and Shallots

04 Blanching, Concasse and Ice Baths

04 Blanching, Concasse and Ice Baths

05 Principles of Steaming Baby Bok Choy

05 Principles of Steaming Baby Bok Choy

03 Boiling and Steaming Root Vegetables Potatoes

03 Boiling and Steaming Root Vegetables Potatoes

02 Boiling and Steaming Greens

02 Boiling and Steaming Greens

01 Principles of Boiling Shrimp Boil

01 Principles of Boiling Shrimp Boil

03 Sauteing Meat Bone in vs Boneless

03 Sauteing Meat Bone in vs Boneless

02 Sauteing Veggies

02 Sauteing Veggies

01 Principles of Sauteing

01 Principles of Sauteing

Demi Glace S1

Demi Glace S1

Demi Glace S2

Demi Glace S2

Demi Glace S3

Demi Glace S3

01 Introduction to French Butter Sauce

01 Introduction to French Butter Sauce

02 French Butter Sauce Components

02 French Butter Sauce Components

04 Serving & Holding Butter Sauces

04 Serving & Holding Butter Sauces

05 Fixing a Split Butter Sauce

05 Fixing a Split Butter Sauce

06 Variations of Butter Sauce

06 Variations of Butter Sauce

05 Adding & Reducing Stock for Pan Sauces

05 Adding & Reducing Stock for Pan Sauces

01 Introduction to Pan Sauces

01 Introduction to Pan Sauces

02 Developing the Sucs for Pan Sauces

02 Developing the Sucs for Pan Sauces

03 Adding Mirepoix to Pan Sauces

03 Adding Mirepoix to Pan Sauces

04 Deglazing Pan Sauces

04 Deglazing Pan Sauces

06 Enriching Pan Sauces

06 Enriching Pan Sauces

07 Finishing Touches for Pan Sauces

07 Finishing Touches for Pan Sauces

01 What is Tomato Sauce

01 What is Tomato Sauce

02 Using Onions & Olive Oil in Tomato Sauce

02 Using Onions & Olive Oil in Tomato Sauce

03 Adding Garlic to Tomato Sauce

03 Adding Garlic to Tomato Sauce

04 Adding Tomato Paste to Tomato Sauce

04 Adding Tomato Paste to Tomato Sauce

05 Choosing Tomatoes for Tomato Sauce

05 Choosing Tomatoes for Tomato Sauce

06 De seeding Tomatoes for Tomato Sauce

06 De seeding Tomatoes for Tomato Sauce

07 Add Tomatoes & Simmering Tomato Sauce

07 Add Tomatoes & Simmering Tomato Sauce

08 Seasoning & Finishing Tomato Sauce

08 Seasoning & Finishing Tomato Sauce

01 What is Veloute Sauce

01 What is Veloute Sauce

02 Making Roux for Veloute Sauce

02 Making Roux for Veloute Sauce

03 Tempering the Stock for Veloute Sauce

03 Tempering the Stock for Veloute Sauce

04 Cooking & Adjusting Veloute Consistency

04 Cooking & Adjusting Veloute Consistency

05 Seasoning & Straining Veloute Sauce

05 Seasoning & Straining Veloute Sauce

06 Enriching Veloute Sauce

06 Enriching Veloute Sauce

07 Storing & Re heating Veloute Sauce

07 Storing & Re heating Veloute Sauce

08 Adding Aromatics to Veloute Sauce

08 Adding Aromatics to Veloute Sauce

01 What is Bechamel Sauce

01 What is Bechamel Sauce

02 Making Roux for Bechamel Sauce

02 Making Roux for Bechamel Sauce

03 Tempering the Milk for Bechamel Sauce

03 Tempering the Milk for Bechamel Sauce

04 Two Pot Method for Making Bechamel

04 Two Pot Method for Making Bechamel

05 One Pot Method for Making Bechamel

05 One Pot Method for Making Bechamel

06 Seasoning & Straining Bechamel

06 Seasoning & Straining Bechamel

07 Storing & Re heating Bechamel

07 Storing & Re heating Bechamel

08 Variations & Uses for Bechamel

08 Variations & Uses for Bechamel

01 What is Roux

01 What is Roux

02 Types of Roux

02 Types of Roux

03 Making White Roux

03 Making White Roux

04 Making Blond Roux

04 Making Blond Roux

05 Making Brown Roux

05 Making Brown Roux

06 Using Different Fats for Roux

06 Using Different Fats for Roux

00 How to Make Sauce Healthy

00 How to Make Sauce Healthy

00 Freezing and Storing Demi Glace

00 Freezing and Storing Demi Glace

00 Flambe with Electric Burner

00 Flambe with Electric Burner

00 Demi Glace glace de viande

00 Demi Glace glace de viande

01 Introduction to Veal Beef Stock

01 Introduction to Veal Beef Stock

02 Veal Beef Stock vs Other Stocks

02 Veal Beef Stock vs Other Stocks

03 Making Veal or Beef Stock

03 Making Veal or Beef Stock

01 Broth Essentials

01 Broth Essentials

02 Dark Broths

02 Dark Broths

01 What is a Short Stock

01 What is a Short Stock

02 Short Stock Essentials

02 Short Stock Essentials

01 Difference Between White Dark Stocks

01 Difference Between White Dark Stocks

02 Carmelizing Ingredients for Stock

02 Carmelizing Ingredients for Stock

03 Deglazing the Pan for Stock

03 Deglazing the Pan for Stock

04 Cooking Finishing Dark Stock

04 Cooking Finishing Dark Stock

07 Straining Cooling Stock

07 Straining Cooling Stock

06 Adding Seasoning to Stock

06 Adding Seasoning to Stock

05 Adding Vegetables Salt to Stock

05 Adding Vegetables Salt to Stock

03 Getting Started to Make Stock

03 Getting Started to Make Stock

02 Stock Making Essentials

02 Stock Making Essentials

01 Introduction to Making Stock

01 Introduction to Making Stock

08 Defatting & Storing Stock

08 Defatting & Storing Stock

04 Simmering & Skimming Stock

04 Simmering & Skimming Stock

00 Vegetable Stock Options

00 Vegetable Stock Options

00 Reducing Stock

00 Reducing Stock

00 Tips on How to Freeze Stock

00 Tips on How to Freeze Stock

00 Chicken Stock Options

00 Chicken Stock Options

00 Roasted Chicken Stock Reduction

00 Roasted Chicken Stock Reduction

06 Slicing Soft Round Ingredients

06 Slicing Soft Round Ingredients

03 Slicing Safety

03 Slicing Safety

06 Knife Polishing & Maintenance

06 Knife Polishing & Maintenance

05 Sharpening a Knife

05 Sharpening a Knife

04 What Happens During Knife Sharpening

04 What Happens During Knife Sharpening

02 The Importance of a Sharp Knife

02 The Importance of a Sharp Knife

01 Introduction to Knife Sharpening

01 Introduction to Knife Sharpening

11 Common Sizes of Dice Cuts

11 Common Sizes of Dice Cuts

10 Slicing Bunched Ingredients

10 Slicing Bunched Ingredients

09 Slicing Odd Shaped Ingredients

09 Slicing Odd Shaped Ingredients

08 Slicing Large Shaped Ingredients

08 Slicing Large Shaped Ingredients

07 Slicing Hard, Round Ingredients

07 Slicing Hard, Round Ingredients

05 Slicing Long, Round Ingredients

05 Slicing Long, Round Ingredients

04 Slicing Long, Flat Ingredients

04 Slicing Long, Flat Ingredients

02 Slicing and Dicing

02 Slicing and Dicing

01 Intro to How to Use a Chef's Knife

01 Intro to How to Use a Chef's Knife

08 Other Methods of Using the Knife

08 Other Methods of Using the Knife

07 Cutting with a Chef's Knife

07 Cutting with a Chef's Knife

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TGC 9271 Lect12 TEGOutdoorCooking

TGC 9271 Lect12 TEGOutdoorCooking

TGC 9271 Lect11 TEGOutdoorCooking

TGC 9271 Lect11 TEGOutdoorCooking

TGC 9271 Lect10 TEGOutdoorCooking

TGC 9271 Lect10 TEGOutdoorCooking

TGC 9271 Lect09 TEGOutdoorCooking

TGC 9271 Lect09 TEGOutdoorCooking

TGC 9271 Lect08 TEGOutdoorCooking

TGC 9271 Lect08 TEGOutdoorCooking

TGC 9271 Lect07 TEGOutdoorCooking

TGC 9271 Lect07 TEGOutdoorCooking

TGC 9271 Lect06 TEGOutdoorCooking

TGC 9271 Lect06 TEGOutdoorCooking

TGC 9271 Lect05 TEGOutdoorCooking

TGC 9271 Lect05 TEGOutdoorCooking

TGC 9271 Lect04 TEGOutdoorCooking

TGC 9271 Lect04 TEGOutdoorCooking

TGC 9271 Lect01 TEGOutdoorCooking

TGC 9271 Lect01 TEGOutdoorCooking

TGC 9271 Lect02 TEGOutdoorCooking

TGC 9271 Lect02 TEGOutdoorCooking

TGC 9271 Lect03 TEGOutdoorCooking

TGC 9271 Lect03 TEGOutdoorCooking

004 Steps of service

004 Steps of service

007 Have fun and be honest

007 Have fun and be honest

006 How to drive sales and make more tips

006 How to drive sales and make more tips

005 Human personalities

005 Human personalities

003 Product knowledge

003 Product knowledge

002 Total guest satisfaction

002 Total guest satisfaction

001 Guest expectations

001 Guest expectations