青少年主廚：母醬工作坊
在這個 6 課時的自定進度烹飪課程中，您的孩子將學習如何製作所有 5 種母醬，並使用每種母醬製作快速食譜。
Chef Ro
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包含什麼
6 預錄課程
6 週
教師的支持1 年訪問權
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課堂經歷
英語程度 - 未知
美國 9 - 12 年級
In this class, we will cover the 5 mother sauces, how to make them, and some of their uses. We will make one mother sauce per lesson, as well as make a dish that uses that mother sauce. These 5 sauces are considered the foundation of all sauces in French cuisine and are often taught at the very beginning of culinary school. These sauces teach not only sauce making, but also knife skills, roux, and flavor combinations that can be used in all of their future cooking. Videos (using up to 4 different camera angles) and recipes will be posted eat the beginning of each lesson. Other facts and information will be posted in regards to the sauces to assist the students in learning about these sauces. Students are encouraged to post pictures of their creations for teacher feedback and questions. Responses will occur within 24 hours of student posting.
學習目標
Knife skillsMaking roux
教學大綱
6 課程
超過 6 週課 1:
Roux
Learn the three types of roux and how to make them. 課 2:
Veloute
Start with the simplest of the Mother Sauces: Veloute. Take this sauce and turn it into a veggie pot pie. 課 3:
Bechamel
Take this creamy mother sauce and turn it into a fan favorite: mac and cheese! 課 4:
Espagnole
Learn a slightly faster version of this recipe. We will make this into a gravy for mashed potatoes (and you may never go back). 其他詳情
父母的引導和規範
Students will be using knives, a stovetop, and ovens for this class. Please make sure your student feels comfortable with these items, or have parental supervision available.
Allergies in these recipes: wheat, dairy, egg (some substitutions may be made, but not all can be avoided)
供應清單
Recipes will be posted at the beginning of each lesson. A full ingredient list can be requested on a case by case basis.
外部資源
學習者無需使用標準 Outschool 工具以外的任何應用程式或網站。
教師專業知識和證書
加州 教學證書
My name is Rochelle Van Der Merwe, but most people call me Chef Ro (it's just easier!). I graduated from The Art Institute with my culinary degree, and I have been in the food industry as a professional for nearly 15 years. I have been teaching for almost 10 years now, both to home cooks and to future professionals. I have taught at recreational schools, Culinary Schools, and most recently at a high school.
I have cooked in both restaurants and catering companies. I have also been the Executive Chef of a hospital, run recreational cooking programs all over the country, and even done some private chef work. I have worked professionally on both the culinary side and the pastry side, and have taught both for many years. I simply love showing people that cooking is not difficult, and can also be quite fun!
I do have two four-legged colleagues of the kitty variety that will sometimes cry because they want to be on camera. But I assure you - I don't let the cat hair get in the food!
