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Cooking Classes |
For the Adults
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| Learn a variety of methods and techniques of cooking that can be adapted to different foods and dishes. Rather than just simply following recipes you will gain an understanding of how and why ingredients go together, what to look for in buying food products and which cooking methods are appropriate in different situations. Join Executive Chef Folker Raynolds for a regular culinary workout. |
Each week participants will:
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Cost: $40 per class. |
Current Classes and Synopses |
| Skills and Knowledge You will learn the organization of the classical and modern kitchen. We will discuss the importance of sanitation, being familiar with the language of the kitchen and show the importance of having everything in its place (mise en place). Review the measurement system and proper use and preparation of recipes. Knife skills and various types of knives will be introduced. |
| The Science of Food This class will focus on the concept of heat transfer and its relationship to food preparation and the effects of heating food and various cooking methods. We will define emulsions and their purpose in the kitchen, also the distinction between flavoring foods and seasoning. We will also learn about the effects of heat in other areas of the kitchen. |
| Menu Development Does planning, shopping and cooking dinner always seem like such a big task? Do you buy food then not know what to do with it? Do you always seem to be running to the store to buy that one last item? We will teach you how to plan the best menu for you and your family, what to include and what to leave out. We will give you shopping tips that the stores don't want you to know about! We will show you what items to have on hand so you will be able to open the refrigerator, look inside and make dinner! Added bonus - how to plan that killer dinner party that will amaze and surprise your guest! |
| Stocks, Soups and Sauces We will introduce stocks and types of stocks and how they are the basis of all your soups and sauces. All you ever need to know will be discussed in the arena of soups and sauces including definitions, functions, preparations, ratios, specialty, garnishing and service. We will study the five basic sauces, learn about thickening agents, liason, reductions and how to build from these basic sauces and use them to spice up your meals! |
| Garnishes and Appetizers You always hear: "You eat with your eyes first" and that is true. Garnishes are edible ornaments that are added to food to make the food more palatable and give it that finished look. Your newly found skills at dinner preparation will only take you so far if your meals don't look appealing. We will show you how to garnish your plates so you can dazzle your family! Our appetizers will cover finger foods, crudités, canapés, spreads, tea sandwiches, cheeses, tartlets and beignets. |
| Baking We will discuss the ingredients and their function in the baking process, explain temperature as a tool, and learn key baking terms. What is the primary function of yeast dough, versus straight dough, versus sponge dough? Explain the process of scaling, rounding, benching and proofing. |
| Dinner in 30 minutes Learn shortcuts and timesavers that will help you easily prepare meals. Learn how to shop one day for the whole week. We will show you how to prepare small meals from large quantities of food at one time. One day of cooking and you'll be set for the week! |
| Bon Appetit! Everyone will plan and prepare a meal for all to enjoy. You will be given hands-on instructions as we progress through our different meal courses. Also included in this class will be proper table setting, napkin folding and proper table manners. |
| Cooking Healthy Meals This class will teach you how to capture the flavor and retain the nutrients in your food without adding excessive amounts of fat or salt. Learn how to cook using herbs and spices to flavor your food. This class will teach students different ways to prepare chicken, fish, beans and vegetables that will be tasty, flavorful and low in calories! |
| Spice Up Your Meals! Ever wonder what cilantro, basil, or rosemary tastes like or what foods to use them in? This class will show students different spices and herbs and teach students the best ways to use them. Learn how to flavor foods by using fresh herbs and spices during cooking. Included in this class is an herb and spice chart that will aid you in pairing seasonings with food. |
| Diabetic Cooking The major nutrition goals for diabetes are to control blood glucose, blood cholesterol and blood pressure. This can help prevent the long-term complications associated with diabetes. This class will teach students to cook healthy meals eliminating sugar and salts from foods. This class will review dietary guidelines for diabetics and help them learn what foods to avoid. |
| Regional Cuisines Each week we will explore a different region of the world. We will give you a history of that region which will explain a lot about their food. We will make one complete meal in each class (appetizers, soup, entree, dessert.) Each participant will be asked to cook. Cuisines currently being taught: Italian, French, German, Mediterranean, Oriental, Caribbean, Mexican |
| German Cuisine Learn about the history and heritage of Germany and how this influences their foods. Chef Folker, German by descent, will share his family’s recipes. His mother, Flora makes a spectacular Roulades. This, along with Spaetzle, Blaukraut (red cabbage) and Apple Struedel for dessert will complete the tour of Germany. |
| Italian Cuisine Italy is made up of many regions. To study Italian food is to study the region. Each Italian Cuisine class will study a different region it’s history and influences. Each class we will make a soup or appetizer, entree, side dish and dessert. |
| Mediterranean Mediterranean Cuisine will consist of studying Greek food and culture. We will learn about the people and what influenced their cooking. Meals will consist of learning how to use feta cheese, greek olives, grape leaves, and making Baklava. |