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Eat Out At Home University
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Orientation
Food Safety & Sanitation (5:56)
Mise en Place & Vocabulary (5:32)
Cooking Principles (10:19)
Flavors & Flavorings (3:54)
Cooking Methods (6:43)
Stocks & Sauces
Stocks & Broths
Mother Sauces & Pan Sauces
Condiments
Plant Based Sauces
Soups & Stews
Broth Based Soups
Cream Based Soups
Stews
Dry Heat Cooking Methods
broiling, roasting, grilling, baking, sauteing, pan-frying and deep-fat frying.
Moist Heat Cooking Methods
poaching, boiling, steaming and simmering
Combination & Alternative Cooking Methods
Braising
Stewing
Smoking
Sous Vide
Vegetables
Grilling
Steaming & Blanching
Roasting
Sautéing
Eggs
Poached
Omelets
Scrambles
Frittata
Pasta
Fresh Homemade Pasta
Filled Pasta
Starches & Grains
Rice
Potatoes
Corn, Grits & Polenta
Farro, Spelt, Quinoa, Wheatberries
Vegetaria & Vegan
Vegetarian Entrees
Vegan Entrees
Salads & Salad Dressings
Vinaigrettes & Warm Dressings
Creamy Dressings
Composed Salads
Egg, Tuna, Chicken, Potato, Pasta, & Fruit Salads
Fruits
Grilled
Poached
Roasted
Sautéed
Sandwiches
Deli
Hot
Tea Sandwiches
Appetizers
Dips & Spreads
Hot Appetizers
Cold Appetizers
Platters
Teach online with
Vinaigrettes & Warm Dressings
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