The basics of starch as a thickening agent in sauces; Brief science of culinary thickeners; Describes the proper use and application of cornstarch, flour, tapioca flour, arrowroot, and potato starch.

Do you think that you know everything you need to know about eggs and dairy products such as milk, cream, yogurt, buttermilk, butter, and cheese? If you are a culinary student still fairly new to…

https://www.wekivaculinary.org/culinary-2s-amazing-vegetarian-feast-2022/ Brown Sugar Glazed Carrots 16 ounces carrots2 tablespoons butter1/3 cup brown sugar (packed)1 cup waterpinch cayenne pepperSalt & Pepper (to taste) Combine the carrots with the butter, brown sugar, cayenne, and water in a…

What you need to learn from this post What are the differences between the four varieties of dressings? How do you prepare vinaigrettes and emulsions? What are various common dips and how do you prepare…

There are five main types of salad, including green (tossed or composed), bound, vegetable, fruit, and combination. GREEN The two types of green salad are tossed (or mixed) and composed salad. Prepare all ingredients individually…

There are two basic kinds of soup: clear soups and thick soups. Clear soups include flavored stocks, broths, and consommes. Examples include chicken noodle soup, minestrone (a tomato-based vegetable soup), and onion soup. Thick soups…

The recipe for the longest continually present menu item available to US Senators: Senate Bean Soup. A little history and how to make it….

There are a couple of recipes that rely on your skill with a knife and they are EXCELLENT ways to practice handling a chef’s knife. Give these a try!