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Cooking Techniques & Sauces

Fundamental Cooking Skills Masterclass

38 lessons · 5 quizzes · Certificate of completion · Chef Eric Arrouzé

Course content

  1. Foodborne Illness
    1. Chef, What Is Foodborne Illness?
    2. Foodborne Illness Causes
    3. Germs
    4. Bacteria
    5. Viruses
    6. Foodborne Infection vs Intoxication
    7. Spores and Toxins
  2. Cycle of Transmission of Contaminants
    1. What is Allergen Cross-Contamination?
    2. Tips to Prevent Cross-Contamination
    3. Cutting Boards Dirty Truth
    4. Quiz Foodborne Illness & Cross-Contamination — Checkpoint
  3. FATTOM (Conditions for Bacterial Growth)
    1. Definition of FATTOM
    2. F for Food
    3. A for Acid
    4. T for Temperature
    5. T for Time
    6. O for Oxygen
    7. M for Moisture
  4. Sanitation
    1. It is in your Hands
    2. Should I use antibacterial soap or regular hand soap?
    3. Quiz FATTOM & Sanitation — Section Quiz
  5. Preventing With Heat
    1. What is the Danger Zone?
    2. Cook to Proper Temperature
    3. Cooking Temperatures Chart
    4. Use a Meat Thermometer
  6. Preventing With Cold
    1. Chill it! Refrigerate Promptly!
    2. Defrosting Do’s and Don’ts
    3. Leftovers Cold Storage Chart
    4. Keeping the food cold
    5. Quiz Preventing With Heat & Cold — Section Quiz
  7. Dealing with Allergies
    1. Why Bother With Allergies?
    2. What is Allergen Cross Contamination?
    3. What is Peanut-Free?
    4. What is “Celiac”?
    5. Quiz Dealing with Allergies — Checkpoint
  8. Quiz Fundamental Cooking Skills Masterclass — Final Quiz

Cook it: recipes for this course

Pasta Dough in Food Processor or By HandRecipePasta Dough in Food Processor or By HandLow Fat and Egg Free Pistachio GelatoRecipeLow Fat and Egg Free Pistachio Gelato
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