Plated Traditions Culinary Experiences
Published 10/2024
MP4 | Video: h264, 1920×1080 | Audio: AAC, 44.1 KHz
A course aimed for those with average and above average interests in food and the culinary experience
What you’ll learn
What Are Plated Traditions
The Stigma Of Tradition
The Schools Of Learning
Understanding Recipes
The Apron & The Chef Coat
Plated Traditions & The Five Senses
Cooking Versus Baking
The Standardization Of Recipes
Does It Matter? – Food Substitutions, Equipment Substitutions, Measurements, Temperature
Food Labels
Working With Recipes
Food Authenticity & Etiquette
Language Of Cooking
Food Safety
Requirements
No Experience Needed
Description
Overview
Section 1: Introduction
Lecture 1 Introduction
Section 2: What Are Plated Traditions?
Lecture 2 What Are Plated Traditions?
Section 3: The Stigma Of Tradition
Lecture 3 The Stigma Of Tradition
Section 4: The Schools Of Learning
Lecture 4 The Schools Of Learning
Section 5: The Apron & The Chef Coat
Lecture 5 The Apron & The Chef Coat
Section 6: Plated Traditions & The Five Senses
Lecture 6 Plated Traditions & The Five Senses
Section 7: Cooking Versus Baking
Lecture 7 Cooking Versus Baking
Section 8: The Standardization Of Recipes
Lecture 8 The Standardization Of Recipes
Section 9: Does It Really Matter?
Lecture 9 Does It Really Matter?
Lecture 10 Does It Really Matter? – I Don’t Have That In My Pantry!
Lecture 11 Does It Really Matter? – I Don’t Have That Cooking Equipment!
Lecture 12 Does It Really Matter? – I’m Not Sure This Measures Up.
Lecture 13 Does It Really Matter? – The Heat Is On. What?
Section 10: Food Labels
Lecture 14 Food Labels
Section 11: Table Of!
Lecture 15 Table Of!
Section 12: The Food Whisperer
Lecture 16 The Food Whisperer
Section 13: Authenticity Versus Experimentation
Lecture 17 Authenticity Versus Experimentation
Section 15: The Etiquette Of Eating
Lecture 19 The Etiquette Of Eating
Section 16: The Language Of Cooking
Lecture 20 The Language Of Cooking
Section 17: Stone Soup Cooking
Lecture 21 Stone Soup Cooking
Section 18: The Recipe!
Lecture 22 The Recipe!
Lecture 23 The Making Of A Recipe
Section 19: Spices!
Lecture 24 Spices!
Section 20: Frugal Corner
Lecture 25 Frugal Corner
Section 21: Plated Safely
Lecture 26 Plated Safely
Section 22: Kitchen Safety
Lecture 27 Kitchen Safety
Lecture 28 Closing Remarks
This course is aimed for those with an average or above average interest in food and the culinary experience. The goal of Plated Traditions is to tie in basic culinary skills with individuals.
