Restaurant Kitchen Basics Restaurant Classics

Create delicious anytime favorites
What you'll learn
Gain confidence in restaurant and home kitchens
To prepare and present upscale restaurant egg dishes
Egg pan, grill, and stove mechanics
The art of cooking eggs of any style
Prepare and present the Joe's Special Scramble
Prepare and present the Florentine Omelet
How to create a classic Hollandaise sauce
How to make the perfect Eggs Benedict
How to make the classic Monte Cristo
How to cook and present the perfect burger
How to make a fresh stacked spinach salad
How to perfectly cook a Filet Mignon pepper steak
How to prepare a New York steak sandwich
A variety of classic saute dishes
And more!
Requirements
A desire to prepare nature's perfect food, "The Egg"
The desire to learn saute and grilling techniques
One 12 inch non-stick pan
One 5-6 inch non-stick pan
Heat resistant rubber spatula
Metal tongs
Cooking spray or oil
350 degree oven
Fresh eggs
Variety of ingredients (see recipes)
Description
This all-encompassing course will teach you the basics of cooking with eggs, how to create classic breakfast dishes, and how to make delicious lunch, dinner, and professional saute entrees. This course will expand your cooking knowledge and help you build confidence.We will teach you the skills and techniques that we have used for over 42 years in the restaurant business. You can apply these skills in a kitchen anywhere in the world, including your own!
Overview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 Hand Washing
Lecture 3 Bleach Bucket
Lecture 4 Pan Trick
Section 2: Egg Basics
Lecture 5 Eggs Over Easy
Lecture 6 Eggs Over Medium
Lecture 7 Eggs Over Hard and Poached
Lecture 8 Scrambled Eggs
Section 3: Egg Classics
Lecture 9 Florentine Omelette
Lecture 10 Hashbrowns
Lecture 11 Joe's Scramble
Lecture 12 Frittata
Lecture 13 Hollandaise Sauce
Lecture 14 Bearnaise Sauce
Lecture 15 Eggs Benedict
Lecture 16 Monte Cristo
Lecture 17 Pullman French Toast
Section 4: Restaurant Classics
Lecture 18 Stack Salad
Lecture 19 Fresh Clams
Lecture 20 The Champion Burger
Lecture 21 NY Steak Sandwich with Guinness Onions
Lecture 22 Pesto Salmon Sandwich
Lecture 23 Filet Mignon Pepper Steak
Lecture 24 Beef Stroganoff
Lecture 25 Chicken Parmesan
Lecture 26 Chicken Piccata
Lecture 27 Tortellini Puttanesca
Lecture 28 Fettuccine Ricardo
Section 5: Thank You
Lecture 29 Thank You
Lecture 30 Bonus Lecture: Next Steps
Anyone who wants to learn how to flip eggs like a professional,Anyone who wants to become more confident cooking eggs,Anyone that wants to show off their cooking skills,Entry level restaurant cooks,Anyone with little or no cooking experience



Homepage

https://www.udemy.com/course/restaurant-kitchen-basics-restaurant-classics/