Subject: The Culinary Artist

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Subject: Creative Cooking Basics for the Culinary Artist

Topic 1: Cooking With Grains and Flours

Segment 1: The History of Wheat Flour
Segment 2: Agencies Responsible for Wheat and Grain
Segment 3: Classification of Wheat
Segment 4: Milling of Wheat
Segment 5: Flour Streams and Types of Wheat Flour
Segment 6: Flour Terms and Treatments
Segment 7: Flour Additives
Segment 8: Whole Grain and Artisan Milling
Segment 9: Flour in Baking
Segment 10: Rye Flour 26
Segment 11: Other Grains and Flours

Topic 2: Cooking With Sweeteners

Segment 1: Sugar Chemistry
Segment 2: Sugar (Sucrose) and Sugar Refining
Segment 3: Forms of Sugar in Baking
Segment 4: The Application of Sugar
Segment 5: Agave
Segment 6: Glucose/Dextrose
Segment 7: Honey
Segment 8: Malt
Segment 9: Maple Syrup
Segment 10: Sugar Substitutes

Topic 3: Cooking With and Oils

Segment 1: Understanding Fats and Oils
Segment 2: Sources of Bakery Fats and Oils
Segment 3: Major Fats and Oils Used in Bakeries
Segment 4: Functions of Fat in Baking

Topic 4: Cooking With Leavening Agents

Segment 1: Yeast
Segment 2: Yeast in Baking
Segment 3: Using Yeast
Segment 4: Enzymes
Segment 5: Baking Powder
Segment 6: Sodium Bicarbonate
Segment 7: Cream of Tartar
Segment 8: Ammonium Bicarbonate
Segment 9: Handling Chemically Leavened Products

Topic 5: Cooking With Eggs

Segment 1: Grading
Segment 2: Composition and Nutrition
Segment 3: Egg Products
Segment 4: The Function of Eggs
Segment 5: Storing Eggs

Topic 6: Cooking With Dairy Products

Segment 1: Milk and Milk Products
Segment 2: Milk in Bread Baking
Segment 3: Yogurt
Segment 4: Lactose
Segment 4: Cheese

Topic 7: Cooking With Chocolates and Cocoa Products

Segment 1: From the Cocoa Bean to the Finished Chocolate
Segment 2: Chocolate Produced for the Baking Industry
Segment 3: Compound Chocolate
Segment 4: Couverture
Segment 5: Canadian Definitions and Regulations
Segment 6: Dutch Process Cocoa
Segment 7: Viscosity
Segment 8: Storing Chocolate

Topic 8: Cooking With Nuts and Seeds

Segment 1: Nuts and Nut-like Ingredients
Segment 2: Other Nut Products
Segment 3: Nut Pastes and Butters

Topic 9: Cooking With Thickening Agents
Segment 1: Types of Thickening Agents

Topic 10: Cooking With Water
Segment 1: Water Hardness and pH

Topic 11: Cooking With Salt

Segment 1: Functions of Salt in Baking
Segment 2: Types of Salt
Segment 3: Using Salt in Fermented Doughs
Segment 4: Storing Salt

Topic 12: Cooking With Spices and Other Flavorings

Segment 1: Herbs
Segment 2: Seasoning and Flavoring
Segment 3: Elements of Taste
Segment 4: Flavorings in Baking
Segment 5: Condiments
Segment 6: Spices
Segment 7: Alcohol and Spirits

Topic 13: Cooking With Fruits

Segment 1: Fresh Fruit
Segment 2: Frozen Fruit
Segment 3: Canned or Bottled Fruit
Segment 4: Partially Dried Fruits
Segment 5: Preserved Fruit
Segment 6: Candied Fruit

Topic 14: Nutrition and Food Labeling

Segment 1: Nutrients in Food
Segment 2: Carbohydrates
Segment 3: Sugar
Segment 4: Fiber
Segment 5: Fats
Segment 6: Cholesterol
Segment 7: Protein
Segment 8: Micro-nutrients
Segment 9: Water
Segment 10: Labeling Rules and Regulations
Segment 11: Labeling for Grain and Bakery Products

Topic 16: Special Diets and Requirements

Segment 1: Food Allergies and Intolerences
Segment 2: Gluten-Free and Special Diet Baking
Segment 3: Substitute Ingredients for Common Allergies
Segment 4: Substituting Sugar with Other Sweeteners

Topic 17: Scientific Principles and Techniques for Modern Pastry

Segment 1: Coagulation
Segment 2: Gelatinization
Segment 3: Crystallization
Segment 4: Molecular Gastronomy Techniques
Segment 5: Low-temperature and sousvide cooking

Topic 18: Dessert Garnishes and Sauces

Segment 1: Garnishes
Segment 2: Dessert Sauces
Segment 3: Plated Desserts
Segment 4: Design Principles for Plating Food

Topic 20: Food Safety and Sanitation

Segment 1: Food Safety Regulations
Segment 2: An Approach to Food Safety
Segment 3: Causes of Foodborne Illnesses
Segment 4: Preventing Foodborne Illness
Segment 5: Receiving Practices
Segment 6: Storage Temperatures and Procedures
Segment 7: Food Rotation
Segment 8: Developing a Food Safety Plan
Segment 9: Workplace Sanitation

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