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SUMMARY:Chef Callison’s Culinary Fundamentals—A Three-Part Series | Livestream
DESCRIPTION:Join WSU’s Executive Chef Jamie Callison as he takes you through a three part series of culinary fundamentals. \nLearn knife safety and skills\, cutting and cooking chicken\, and the basics of making soup. \nKnife Safety and Skills\nMarch 5 \nLearn the proper use of a knife. \nKnife Safety\n\nHow to hold a knife\nHow to hand a knife to someone\nSharp knife safer that dull knife\nHow to sharpen your knife\nSecure cutting board\nClean work area\nHow to properly clean a knife\n\nKnife Skills\n\nHow to hold a knife\nHow to hold your fingers – the claw\nMaking sure a “V” separates your fingers and the blade of the knife.\nHow to cut a carrot\, celery\, onion\, garlic\, thyme\, and rosemary. \nConcentrate on proper technique than accurate cuts and speed\nExplain compost versus stock trim\nUse proper knife for the correct job\n\nWatch Now!
URL:https://connections.wsu.edu/calendar/chef-callisons-culinary-fundamentals-a-three-part-series/2020-03-05/
LOCATION:Online
CATEGORIES:Food & Drink
ORGANIZER;CN="Andria%20Donnenwerth":MAILTO:global.connections@wsu.edu
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