Knife Skills, Cooking Basics and More (Winter 2022)
- Course ID
- RWC, Redwood Campus, Grants Pass
- Wednesday, January 12, 2022
- Have you ever wondered how chefs manage to cut vegetables, fruits and meats with such ease? It’s all in what knives they use and how they handle them! Join us as we de-mystify the techniques used with three basic knives: the chef’s knife, paring knife and filet knife. We’ll learn the different cuts most used in basic (and advanced!) cooking, then turn what we’ve prepared into dishes that highlight different cooking techniques using dry heat, wet heat and frying. The recipes we make will become a lovely meal we can enjoy together at the end of the class! *Masks are required at all times except when eating. Class is subject to evolving COVID-19 public health requirements.
- Book Cost Notes
- Estimated Tuition
- Estimated Fees