Course curriculum
Welcome to Fundamentals 101
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But First Let's Have a Chat
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Why a 2.0 Already?
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How We Have Laid Out the Course
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The Northwest Method Handbook
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Important Terms, Abbreviations, Measurements, and Questions You May Have
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Before we begin...let's help you find out a little bit about yourself.
Chapter #1 - The Tools, Language of the Craft
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[OVERVIEW] of Chapter #1: Tools and Language of the Craft
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[INTRO: Chapter #1 - Lesson 1] Setting Up
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[MINI-PODCAST] Julia Childs and the Art of Inspiration
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[EXECUTION: Chapter #1 - Lesson 1] Setting Up
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[TIPS: Chapter #1 - Lesson 1] Setting Up
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[INTRO: Chapter #1 - Lesson 2] Your Knife and The Roll
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[MINI-PODCAST] Your Knives
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[EXECUTION: Chapter #1 - Lesson 2] Your Knife and The "Roll"
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[MINI-PODCAST] Cutting Boards
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[TIPS: Chapter #1 - Lesson 2] Your Knife and the "Roll"
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[INTRO: Chapter #1 - Lesson 3] Alliums
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[LECTURE: Chapter #1 - Lesson 3] Alliums
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[INTRO: Chapter #1 - Lesson 4] White Chicken Stock/Broth
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[MINI-PODCAST] Chicken Stock
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[EXECUTION: Chapter #1 - Lesson 4] White Chicken Stock/Broth
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[TIPS: Chapter #1 - Lesson 4] White Chicken Stock/Broth
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[INTRO: Chapter #1 - Lesson 5] Azteca-Style Soup
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[MINI-PODCAST] Azteca-Style Soup
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[EXECUTION: Chapter #1 - Lesson 5] Azteca-Style Soup
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[TIPS: Chapter #1 - Lesson 5] Azteca- Style Soup
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[Chapter #1 - Lesson 6] Mise en Place
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[MINI-PODCAST] Kitchen Ergonomics and Mise en Place
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[The Bonus Lesson No-One is Teaching You] Honing and Sharpening Your Knife
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[TRANSITION] Chapter #1 to Chapter #2
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[FEEDBACK] Chapter #1
Chapter #2 - Kitchen IQ
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[OVERVIEW] Chapter #2
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[INTRO: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup
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[EXECUTION: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup
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[TIPS: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup
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[INTRO: Chapter #2 - Lesson 2] Velouté Soup
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[EXECUTION: Chapter #2 - Lesson 2] Velouté Soup
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[TIPS: Chapter #2 - Lesson 2] Velouté Soup
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[INTRO: Chapter #2 - Lesson 3] Tossed and Composed Salad
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[MINI-PODCAST] Olive Oil and Balsamic Vinegar
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[ABOUT THE KEY INGREDIENTS: Chapter #2 - Lesson 3] Tossed and Composed Salad
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[TIPS: Chapter #2 - Lesson 3] Tossed and Composed Salad
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[INTRO: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)
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[MINI-PODCAST] Pasta Aglio e Olio
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[EXECUTION: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)
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[TIPS: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)
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[TRANSITION] From Chapter #2 to Chapter #3
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[FEEDBACK] Chapter #2
Chapter #3 - Heat and Maillard Reactions
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[OVERVIEW] Chapter #3
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[MINI-PODCAST] Moist and Dry Heat Cooking
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[INTRO: Chapter #3 - Lesson 1] Boiling, Simmering, and Poaching
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[EXECUTION: Chapter #3 - Lesson 1] Boiling, Simmering, and Poaching
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[MINI-PODCAST] Hard-Boiled Egg
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[TIPS: Chapter #3 - Lesson 1] Moist Heat: Boiling, Simmering, and Poaching
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[INTRO: Chapter #3 - Lesson 2] Dry Heat Pan Cooking
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[EXECUTION: Chapter #3 - Lesson 2] Dry Heat Pan Cooking
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[TIPS: Chapter #3 - Lesson 2]Dry Heat Pan Cooking
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[INTRO: Chapter #3 - Lesson 3: Caponata
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[EXECUTION: Chapter #3 - Lesson 3] Caponata
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[TIPS: Chapter #3 - Lesson 3] Caponata
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[INTRO: Chapter #3 - Lesson 4] French Onion Soup
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[MINI-PODCAST] French Onion Soup
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[EXECUTION: Chapter #3 - Lesson 4] French Onion Soup
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[SUMMARY: Chapter #3 - Lesson 4] French Onion Soup
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[Chapter #3 - Lesson 5] Oven Baking and Roasting
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[MINI-PODCAST] Sheet Roasting
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[TRANSITION]- Chapter #3 to Chapter #4
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[FEEDBACK] Chapter #3
Chapter #4 - The Details of Simplicity
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[OVERVIEW: Chapter #4: Coagulation]
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[Chapter #4 - Lesson 1] The Science of Coagulation Through Scrambled Eggs
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[INTRO: Chapter #4 - Lesson 2] French Omelet
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[MINI-PODCAST] French Omelet
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[EXECUTION: Chapter #4 - Lesson 2] French Omelet
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[TIPS: Chapter #4 - Lesson 2] French Omelet
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[INTRO: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa )
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[MINI-PODCAST] Scallops
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[EXECUTION: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa)
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[TIPS: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa)
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[INTRO: Chapter #4 - Lesson 4] Seared Steak
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[MINI-PODCAST] Cooking the Perfect Steak
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[EXECUTION: Chapter #4- Lesson 4] Seared Steak
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[SUMMARY: Chapter #4 - Lesson 4] Seared Steak
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[TRANSITION] Chapter #4 to Chapter #5
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[FEEDBACK] Chapter #4
Chapter #5 - Identifying Patterns
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[OVERVIEW: Chapter #4] The Mind's Palate
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[INTRO: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)
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[EXECUTION: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)
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[TIPS: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)
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[INTRO: Chapter #5 - Lesson 2] Plating Techniques
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[MINI-PODCAST] Plates and Plating
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[EXECUTION: Chapter #5 - Lesson 2] Plating Techniques
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[TIPS: Chapter #5 - Lesson 2] Plating Techniques
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[BONUS: Chapter #5] The Art of Entertaining (Putting The Course to Work)
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[FEEDBACK] Chapter #5
Bonus Lessons
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[BONUS: OVERVIEW]
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[INTRO and EXECUTION: Bonus Lesson #1 - Focaccia Bread, Flours, and Gluten
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[LECTURE: Bonus Lesson #1] Focaccia Bread, Flour, and Gluten
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[TIPS: Bonus Lesson #1] Focaccia Bread, Flour, and Gluten
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[Bonus Lesson #2] Shortbread