Scratch Cooking Techniques

Please register directly with WSU Extension here.

By the time this course ends you will have an improved understanding of scratch cooking techniques including: braising broiling, frying, grilling, roasting, mincing, dicing, and grating. Learning basic cooking techniques will improve your understanding and execution of more advanced techniques. The way a food is prepared impacts the final flavor and texture outcome of the dish. 

Topics Covered: 

• Safe food handling

• Prepping foods including dicing, chiffonade, chopping, pressing, etc.

• Cooking foods including frying, searing, roasting, braising, poaching, boiling, etc.

• Making sauces and dressings such as hollandaise, Chimchurri, reductions, etc.

• Participants will leave with materials to use as a quick reference when trying these techniques at home.