Last updated 10/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 3.32 GB | Duration: 2h 34m
Continental Cuisine Basics
What you'll learn
This Course is all about Universal Sauces and Dips recipes
Universal Mother Sauce and Dips - Part-1 to 3 consist of 30 sauces and Dips recipes
Basic understandings of different types of sauce preparing methods and storage techniques
Once by mastering these sauce recipes, you can able to alter your recipes taste by yourself, without just completely depending upon the ready made sauces
This course can help not only chefs, cooks, but also home makers and any one who is interested in making French, Italian and continental cuisines
All the important basic sauces of Pasta, Pizza, Kebab, Salads and sandwich spreads are covered in this course
Most commonly used dips for fried recipes are shown in this course
Tips on how to avoid most commonly made mistakes while making sauce and how to overcome if such mistakes are made while preparation.
10 different most famous derivatives of Mayonnaise
Requirements
Keen interest and passion to learn culinary arts from the scratch
Keen interest on learning the Universal Mother Sauces and Dips
Eager to become best chef or cook
Basic knowledge about the important sauces in the French cuisine is welcome
Description
This course is all about Universal Mother Sauces and Dips. This course helps you to understand the formula of basic Mother Sauces and Dips, which could enormously help to improve your culinary skills in overall. Definitely this course especially for the budding chefs, hotel management students and any cooks who are interested developing their knowledge in French, Italian and Continental Cuisine.Continental food refers to dishes made and consumed in the European countries. Dishes of French, Spanish and Italian cuisine fall under the category of 'Continental food'. So this course will be best asset for whoever would love to improve their skills in continental cuisine. As mother sauces and dips can play major role in the taste of the recipes served in this cuisine, mastering these universal mother sauces and dips, will help you to decide the taste of the recipes which are served in this cuisine.The five French Mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. In this Universal Sauces and Dips - part-1 course I covered 3 of the French Mother sauces (Béchamel/White, Hollandaise, Tomato) and 7 other popular universal sauces and Dips (Cheese Sauce - United Kingdom)(Mayonnaise - Spain)(Arrabbiata, Pesto, Marinara - Italian)(Hot Garlic, Chili Paste, Tomato Ketchup - Chinese/Asian), which are most commonly used all around the world.Tips on how to avoid most commonly made mistakes while making sauce and how to overcome if such mistakes are made while preparation. Through which one can bring back the life of sauces, which where about to be spoiled.The most important basic sauces of Pasta, Pizza, Kebab, Salads and sandwich spreads are covered in this course. Through mastering these sauces and dips, it will help you to decide the taste of all the above mentioned recipes in different cuisines.Part 2 consist of Sweet Thai Chili Sauce, Indonesian Peanut Sauce, Peanut Butter, Romesco Sauce, Chimichurri Sauce, Mexican Queso Dip, Mexican Salsa, Hummus, Cream Cheese Dip, Baba Ghanoush.Part 3 consist of 10 different types of world famous Mayonnaises Cocktail Mayonnaise, Thousand Island Mayonnaise, Tartar Sauce, Aioli Sauce, Russian Dressing, Honry Mustard Dressing, Tandoori Mayonnaise, Ranch Dressing, Yum Yum Sauce, Cajun Mayonnaise.
Overview
Section 1: Suaces & Dips Part-1
Lecture 1 Part-1 Introduction
Lecture 2 Tomato Ketchup
Lecture 3 Mayonnaise
Lecture 4 Mayonnaise Tips and Tricks
Lecture 5 Chili Paste
Lecture 6 Hot Garlic Sauce
Lecture 7 Marinara Sauce / Pizza Sauce
Lecture 8 Pesto Sauce
Lecture 9 Arrabbiata Sauce
Lecture 10 Cheese Sauce
Lecture 11 Béchamel sauce
Lecture 12 Hollandaise Sauce
Lecture 13 Part-1 Conclusion
Section 2: Sauces & Dips Part-2
Lecture 14 Part-2 Introduction
Lecture 15 Sweet Thai Chili Sauce
Lecture 16 Indonesian Peanut Sauce
Lecture 17 Peanut Butter
Lecture 18 Romesco Sauce
Lecture 19 Chimichurri Sauce
Lecture 20 Mexican Queso Dip
Lecture 21 Mexican Salsa
Lecture 22 Hummus
Lecture 23 Cream Cheese Dip
Lecture 24 Baba Ghanoush
Lecture 25 Part 2 - Conclusion
Section 3: Sauces & Dips Part-3 (Mayonnaise Derivatives)
Lecture 26 Part-3 Introduction
Lecture 27 Cocktail Mayonnaise
Lecture 28 Thousand Island Dressing
Lecture 29 Tartar Sauce
Lecture 30 Aioli Sauce
Lecture 31 Russian Dip
Lecture 32 Honey Mustard Dressing
Lecture 33 Tandoori Mayonnaise
Lecture 34 Ranch Dressing
Lecture 35 Yum Yum Sauce
Lecture 36 Cajun Mayonnaise
Lecture 37 Part-3 Conclusion
Hotel Management Students,Home Cooks / Cooks,Budding Chef,Anyone who is interested in learning about the basics of kitchen operation,Any People wanted to understand and practice how to make their own Universal Mother Sauces and Dips Recipes,Homemakers,Continental Cuisine Lovers,People love to master the basics of culinary arts,To learn about the Mediterranean Cuisine
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