基本に戻る: シェフ メアリーによる中級レベルの料理教室! (10-12)
この 4 週間の中級料理教室では、生徒は現在の知識を広げ、料理芸術の世界をもう少し深く学びます。
Mary Eagleson
平均評価:
5.0
レビュー数:(276)
含まれるもの
4 ライブミーティング
6 授業時間この文章は自動翻訳されています
このクラスで学べること
In this 4 week course, we meet once a week to work on beginner cooking skills, in the 4 weeks we will cover knife skills, how to season and cook meat and make pan sauces, make a proper roux, and make sauces. We will discuss many different cooking techniques such as sautéing, boiling, baking, blanching, and pan-frying. At the beginning of each class we will start with a short introduction of all learners, we will review ingredients and materials needed for the day, and will dive into the recipes. Each of the classes will be full of a lot of instructional teaching and demonstration by me, I will be actively showing and doing all steps so your learners get a good grasp on the techniques and methods. I fully expect to answer questions as we go through class. There may be time at the end of class to try our dishes and to give reactions and feedback to each other. This is an intermediate class so previous experience is expected, a basic knowledge of kitchen utensils, techniques, terminology, and food identification is encouraged. In this class we will be handling sharp knives, hot pans, using stove tops, microwaves, and ovens, and a few small appliances. Any student who has taken my Beginner Cooking Class would be a perfect candidate for this course. Although the beginner class is not required to take this one it is highly encouraged so that I know they have a great cooking foundation. Week 1: Three Cheese Macaroni and Cheese and Wedge Salads with Ranch dressing Week 2: Sloppy Joes with toasted buns and Roasted Root Vegetables Week 3: Pan Seared Chicken with Mushroom Cream Sauce and Sauteed Garlic Green Beans Week 4: Apple Cider Glazed Pork Chops, Smashed Red Potatoes, and Buttery Peas and Carrots *Parental Guidance* In this course we will be actively handling sharp knives, cutting, chopping, and slicing. We will use stove tops, ovens, microwaves, and small appliances. We will be handling hot pans, etc. Your learner may need some direct supervision depending on their knowledge and skillset. *Allergy Warning--During this course, we will be using most of the top allergens during the length of the course. If you have questions about substitutions or other questions please contact me directly*
その他の情報
保護者へのお知らせ
In this course we will be actively handling sharp knives, cutting, chopping, and slicing. We will use stove tops, ovens, microwaves, and small appliances. We will be handling hot pans, etc. Your learner may need some direct supervision depending on their knowledge and skillset.
*Allergy Warning--During this course, we will be using most of the top allergens during the length of the course. If you have questions about substitutions or other questions please contact me directly*
受講に必要なもの
A supply list will be added to the classroom every Sunday before each meeting to give ample time to gather materials and ingredients. Most of our tools will be things average cooks will have on hand including, sauce pans, large non stick skillets, mixing bowls, measuring cups, measuring spoons, liquid measuring cups, small utensils such as rubber spatulas, tongs, metal spatulas, box grater, microplane, rimmed sheet pans, hand mixer, slotted spoons, chef's knife, cutting boards, hand mixers etc In this class I HIGHLY recommend the use of an instant read food thermometer, this may be the only material that may be uncommon for some households. These are easily found in most big box stores or online around $10 each.
外部リソース
学習者は、Outschoolが提供する基本ツール以外のアプリやウェブサイトを使用する必要はありません。
参加しました March, 2021
5.0
276レビュー
教師の専門知識と資格
I am a professional chef with over 10 years of experience.レビュー
ライブグループクラス
$85
4 クラス分週に1回、 4 週間
90 分
4 人がクラスを受けました
オンラインライブ授業
年齢: 10-12
クラス人数： 2 人-4 人
