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Apr 24, 2024
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CULN 1200 - Kitchen Skills IIICredit(s): 2
This course covers the principles of cooking in detail. Dry-heat cooking methods (broiling/grilling, roasting, baking, sautéing, pan-frying and deep-frying) and moist-heat cooking methods (poaching, steaming, boiling, braising and stewing) are stressed. From this foundation the student learns to identify various vegetables, legumes, rice and other grains and to properly prepare them using the methods covered above.
Prerequisite(s): CULN 1000 and CULN 1100
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