CARTS 150 — Cooking Techniques
This course covers the identification and use of a variety of products including vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products and spices. This is also an introduction to theory and cooking techniques in product tasting, stock production, stews, broths, and advanced soups, along with starches such as potatoes, grains, rice and pasta. Timing, station organization and culinary French terminology are also presented.