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In a series of lectures, demonstrations, and lab exercises, the student will learn all a good cook needs to know about stocking a pantry; includes selecting extra virgin olive oil, walnut oil, fruit and other vinegars, mustards, pastas, rice, salts, and peppers. Simple techniques necessary to create delicious, well-seasoned dishes.
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Student will be able to:
1. Stock a basic pantry in an intelligent way that will allow them to
cook simple, healthy meals at home.
2. Understand and recognize the differences between culinary oils,
including the various grades of olive oils. They will know how to buy
them, how to store them, and how to use them, and will understand their
nutritional make up, as well.
3. Understand and recognize the differences between vinegars and know
how to select, store, and use them. They will understand the import-
ance of the strength of vinegars and know the history of balsamic vinegar.
4. Understand and properly use both salt and pepper. They will be
exposed to the various types and to nutritional information as well.
5. Understand, recognize, and use all types of mustard, from mustard
seed and flour to prepared mustard condiments.
6. Understand, select, and use dried pastas, beans, and rice.
7. Understand how to put together a basic spice pantry and when dry herbs
must not be used in place of fresh herbs.
8. Know how to put together a simple frozen pantry of stocks and sauces.
9. Understand when it is apropriate to use canned foods (such as canned
tomatoes in the winter), and how to select them.
10. Put together basic recipes using pantry items.
11. Understand basic cooking techniques such as how to boil water, the
difference between simmer and boil, how to saute how to deep fry, how
to steam vegetables and fish.
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The Good Cook's Books: Oil & Vinegar (1992), Mustard (1994)
Additional reading will be suggested.
