Skip to content

Cooking Techniques & Sauces

Chef’s Techniques: Mise en Place & Cooking Methods

61 lessons · 6 quizzes · Certificate of completion · Chef Eric Arrouzé

The small professional techniques that make the difference between home cooking and restaurant cooking — preparing vegetables and herbs, handling eggs, searing and deglazing, finishing sauces and plating. Each lesson is a short video by Chef Eric Arrouzé with the key points to remember.

Course content

  1. Vegetable & Herb Preparation
    1. How to Chop Fresh Herbs
    2. How to Strip Parsley
    3. How to Slice Onions
    4. How to Peel Shallots
    5. How to Slice Shallots
    6. How to Mince Shallots
    7. How to Cut Green Cabbage
    8. How to Cut and Use Red Cabbage
    9. How to Prepare Cauliflower Florets
    10. How to Prepare Green Asparagus
    11. How to Core, Julienne and Dice a Tomato
    12. How to Cut a Potato Safely
    13. How to Blanch Leeks
    14. Quiz Vegetable & Herb Preparation — Checkpoint
    15. How to Use Lemongrass
    16. How to Clean Button Mushrooms
    17. How to Clean Oyster Mushrooms
    18. How to Clean and Cut a Kabocha Squash
    19. How to Roast Kabocha Squash
    20. How to Make Spring Onion Curls
    21. How to Cut Grapefruit Segments
    22. How to Core an Apple Safely
    23. How to Clean Celery Like a Chef
    24. How to Peel and Slice Celery
    25. How to Prepare Celery Root
    26. How to Wash and Store a Whole Salad
    27. How to Handle Hot Chilies Safely
    28. How to Cut Perfect Tofu Cubes
    29. How to Cut Onions Like a Chef: Ciseler, Émincer & Hacher
    30. Quiz Vegetable & Herb Preparation — Section Quiz
  2. Eggs
    1. How to Separate Egg Yolks from Whites
    2. How to Beat Eggs with a Fork
    3. How to Tell a Raw Egg from a Cooked Egg
    4. Eggs Mimosa (Œufs Mimosa)
    5. Quiz Eggs — Checkpoint
  3. Cooking Methods & Pan Techniques
    1. Sweating vs Sautéing
    2. Perfectly Caramelized Onions in 5 Minutes
    3. How to Cut and Cook Lardons
    4. How to Sauté Lardons and Onions
    5. How to Make Bacon Chips
    6. How to Flour Meat Before Browning
    7. How to Sear Meat for a Stew
    8. How to Sear a Beef Tenderloin
    9. How to Pound Beef
    10. How to Grind Meat
    11. How to Make a Wet Marinade
    12. How to Check if Meat and Vegetables Are Cooked
    13. How to Deglaze a Pan
    14. How to Degrease and Deglaze a Roasting Pan
    15. How to Make Moist Shredded Chicken
    16. Singer: Dusting Browned Meat with Flour
    17. Quiz Cooking Methods & Pan Techniques — Section Quiz
  4. Sauces, Seasoning & Finishing
    1. How to Read a Sauce: the Nappe Test
    2. How to Push Through a Sieve
    3. How to Blend Hot Soup Safely
    4. How to Use Ring Molds for Plating
    5. Arômes Patrelle: A Chef’s Seasoning
    6. Flavored Oils
    7. What Are Dips?
    8. Condiments
    9. Creole Sauce Chien
    10. Quiz Sauces, Seasoning & Finishing — Checkpoint
  5. Quiz Chef’s Techniques — Final Exam

Cook it: recipes for this course

How to Peel and Chop ShallotsRecipeHow to Peel and Chop Shallots: Chef’s Knife TechniqueEnglish Boiled Potatoes with Chopped ParsleyRecipeEnglish Boiled Potatoes with Chopped ParsleyFrench-onion-soupRecipeFrench Onion SoupHow to Roast and Peel Bell Peppers? 2 methods!RecipeHow to Roast and Peel Bell Peppers: Two Chef Techniques
Scroll to Top