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Top Chef University - Stocks, Soups, Sauces & Salads

Top Chef University - Stocks, Soups, Sauces & Salads
.FLV, VP6, 800 kbps, 768x432 | English, MP3, 80 kbps, 2 Ch | 5.2 hours | + PDF | 2.05 GB
Subject: Cooking

This is where you'll learn about the building blocks of cooking: stocks, soups and sauces. We'll also delve into salads, covering the specific principles and techniques when working with different recipes.

STOCKS

1.1 How to Make a Basic Stock
1.2 Different Types of Stocks
1.3 Beyond Stocks - Products & Terms

SOUPS

2.1 Clear Soup: Chicken Noodle
2.2 Cream-Based Soup: Potato-Leek
2.3 Pureed Soup: Roasted Tomato
2.4 Chilled Soup: Spicy Gazpacho

SAUCES

3.1 Introduction to Vinaigrettes
3.2 Homemade Mayonnaise & Dressings
3.3 Raw Sauce - Chimichurri with Seared Strip Steak
3.4 Introduction to Marinades - Asian Beef Marinade
3.5 Pan Sauces 101 - Three Cooked, Pan-Sauces
3.6 The 5 Mother Sauces
3.7 Pureed Sauces - Chicken Mole

RAW

4.1 Crudite Platter, Hummus, Bagna Cauda
4.2 Composed Salad – Salad Nicoise
4.3 Chopped Salad – Classic Cobb
4.4 Tossed Salad – Caesars Salad
4.5 Salads – Classic French – Frisee Aux Lardon
4.6 Salads – Sans Lettuce – Spicy Southwest Salad
4.7 Coleslaw Basics – Creamy vs Vinaigrette
4.8 A Lighter Dressing: Carrot–Ginger Dressing

Top Chef University - Stocks, Soups, Sauces & Salads

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Tags: University, Stocks, Sauces, Salads

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