Cooking classes for Everyone!

Let’s Cook! Cooking Classes

Lesson 1—Introduction

Kitchen Safety and Knife Safety

Correct Knife Usage and Skills

Kitchen Hygiene

Basic Nutrition

 

Penne Pasta with Basil Pesto Sauce

 

Atlantic Salmon with Avocado Salad and

Warm Orange Vinaigrette

 

Warm Chocolate Tart with Raspberry Coulis and Fresh Cream

 

Lesson 2—Eggs and Dairy

Poached Egg and Asparagus Salad with Bruschetta

 

Zucchini Frittata with Pancetta and Tomato Salad

 

Sensational Cheese Platter

Lesson 3—Fruit and Vegetables

Vietnamese Rice Paper Rolls with a Plum Dipping Sauce

 

Potato Gnocchi with Tuscan Ragout and Pancetta

 

Lemon Tart with Double Cream and Passionfruit Sauce

 

Lesson 4— Rice and Pasta

Pumpkin Ravioli with Parmesan in a Pinenut and Sage Cream Butter Sauce

 

Mushroom Risotto

 

Chocolate Mousse with Stewed Cherries

 

 

 

Lesson 5—Meat, Game and Poultry

Kangaroo Salad, Grilled and Served with a Tomato and Chilli Relish and Fresh Coriander

 

Chicken Breast Baked in a Bag (Poulet en Papiotte) with Mixed Mushrooms and Lemon Thyme

 

Baked Cheesecake with Flamed Blueberries

 

Lesson 6 — Seafood

Thai Squid Salad, with Mint, Coriander, Cucumber and a Red Chilli Dressing

 

Black Mussels in White Wine, Leek and Garlic Sauce with Baked Chats (Baby Potatoes)

 

Panna Cotta with Caramelised Apple and Cinnamon

 

 

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THE COURSE BY FOOD GROUP

	Fruit	Vegetables	Cereals	Dairy & Eggs	Seafood	Rice & Pasta	Meat
Lesson 1	•	•	•	•	•	•
Lesson 2	•	•	•	•			•
Lesson 3	•	•	•	•		•	•
Lesson 4	•	•	•	•		•
Lesson 5	•	•	•	•			•
Lesson 6	•	•	•	•	•

THE COURSE BY METHOD OF COOKERY

	Boil	Bake	Fry	Poach	Saute	Grill	Simmer	Absorption	Roast
Lesson 1	•	•	•
Lesson 2		•		•	•	•
Lesson 3	•			•		•	•
Lesson 4	•				•			•
Lesson 5		•	•				•		•
Lesson 6	•		•		•		•

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