Folker Raynolds, Executive Chef
Jayne Raynolds, Director of Catering
Silver Platter Entrées, Inc., provides catering services, cooking classes, and cooking camps for the Treasure Coast. Whether you're hosting a gala or want to learn how to host a dinner party, Silver Platter Entrées is your Adult Cooking Class solution.
Silver Platter Cooking Academy Eight Week Culinary Program
Adult Series
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.
Week 1
Skills and Knowledge
You will learn the organization of the classical and modern kitchen. We will discuss the importance of sanitation and being familiar with the language of the kitchen, as well as show the importance of having everything in its place. Review the measurement system and proper use and preparation of recipes. Knife skills and various types of knives will be introduced.
Week 2
The Science of Food
This class will focus on the concept of heat transfer, 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, as well as the distinction between flavoring foods and seasoning. We will also learn about the effects of heat in other areas of the kitchen.
Week 3
Menu Development
Menu analysis can be defined as a range of techniques and procedures that enable more effective decision making both with respect to marketing and operating the menu (Atkinson and Jones, 1994). Various tactical solutions to menu analysis have been sought in endless attempts by many restaurant operators to improve menu performance. This applies mainly to food service establishments; however, we will teach you how to best plan a menu for you and your family, including what to include and what to leave out. Also, we'll teach you how to plan that killer dinner party that will amaze and surprise your guest!
Week 4
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, liaison, reductions, and how to build from these basic sauces and use these sauces to spice up your meals!
Week 5
Garnishes and Appetizers
You always hear: “You eat with your eyes first,” and that is true. A time-consuming meal will only take you so far if it doesn't look appealing. Garnishes are edible ornaments, which are added to food to make the food more palatable and give it that finished look. We will find ways to garnish a simple plate to the grandest buffet and take great pride in your results. Our appetizers will cover finger foods, crudités, canapés, spreads, tea sandwiches, cheeses, tartlets, and beignets.
Week 6
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.
Week 7
Dinner in 30 minutes
Learn shortcuts and time savers 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!
Week 8
Top Chef Favorites
Each student will test their skills by preparing a meal from a selection of meals prepared by chef's from this famous cooking show.
Adult Learning Series