Jacques Pépin: A Legacy of Technique — Rouxbe 1:42 0:14 4:24 1:49 2:46 2:00 1:45 2:17 Jacques Pépin: A Legacy of Technique Course Overview Jacques Ppin: A Legacy of Technique is designed to make students feel as though Jacques is in their kitchen showing them how to prepare meals, helping them learn the underlying principles, and to learn to cook more like Jacques. From his classic French omelet to breaking down a chicken, this culinary overview of Jacques illustrious career is a visually stimulating, educational, mouth-watering journey. Course Objectives At the end of this course you'll be able to: Learn Jacques' "Code of Conduct" in the kitchen Get a firm understanding of how Jacques picks quality ingredients Handle and maintain a knife and demonstrate knife cuts Acquire the skills of how to cook vegetables using classic and modern techniques Become a master of egg cookery including the classic French Omelet Learn to cook poultry from fabricating a chicken to roasting a whole turkey Become proficient in fish and shellfish preparations Use multiple methods to use fruit as your dessert Cook a meal to serve Jacques as your "guest" Course Syllabus Unit 1: Introduction In this unit you will receive an overview of Jacques Ppin | A Legacy of Technique: the structure of this course, an introduction to our instructors and a walk-through of the course platform. We hope you will take a moment to complete a welcome survey. View unit lessons Lesson 1 Course Orientation Welcome! This first unit will orient you on the course set up and give you the tools for success. Unit 2: A Legacy of Technique In this unit you will gain insight and understanding into Jacques core principle that food is precious and worthy of respect. You will learn how to organize yourself mentally and physically to cook, that practice and repetition are necessary for mastery, the importance of knowing and cooking for an audience, and that food is a powerful force for community, health and well-being. View unit lessons Lesson 1 Reflections on Technique Lesson 2 Jacques' Guiding Principles Unit 3: Are You Ready to Cook Like Jacques? In this unit you will learn knife basics, gain an understanding of Jacques interpretation of mise en place, and get an overview of Jacques pantry and his approach to selecting ingredients. View unit lessons Lesson 1 Introduction Lesson 2 The Importance of Quality Ingredients Lesson 3 Getting Ready To Cook Lesson 4 Knife Skills Lesson 5 Knowledge Check Unit 4: Tender Green and Leafy Vegetables In this unit you will begin to discover the enormously diverse world of tender and green vegetables, some of the fundamentals of vegetable preparation and cooking techniques. The unit introduces categories of techniques including raw, sauted, blanched and roasted preparations. As in every unit, each preparation is supported with recipes and videos demonstrating the techniques and illustrative descriptions explaining the underlying cooking principles and food science. View unit lessons Lesson 1 Introduction to Tender Green and Leafy Vegetables Lesson 2 Raw Presentations Lesson 3 Vegetables in the Pan Lesson 4 Vegetables in the Pot Lesson 5 Vegetables in the Oven Lesson 6 Knowledge Check Unit 5: Firm Vegetables In this unit you will learn preparations for firm vegetables, such as potatoes and other root vegetables, squashes and firm aromatic vegetables. Recipes, videos and discussion focus on select vegetables as exemplars for a variety of techniques ranging from raw and pickled to sauted to shallow braised to roasted. View unit lessons Lesson 1 Introduction to Firm Vegetables Lesson 2 Raw Presentations Lesson 3 Vegetables in the Pan Lesson 4 Vegetables in the Pot Lesson 5 Vegetables in the Oven Lesson 6 Knowledge Check Unit 6: Eggs Jacques loves eggs! In this unit you will discover the versatility of eggs through a collection of Jacques techniques and recipes. You will build your own repertoire of preparations and techniques by exploring examples of eggs cooked simply with direct heat in a pan, with water, or with dry heat, and of course Jacques signature French omelet. View unit lessons Lesson 1 The Versatility of the Egg Lesson 2 Eggs in a Pan Lesson 3 Omelets Lesson 4 Eggs in a Pot Lesson 5 Eggs in the Oven Lesson 6 The Other Half of the Egg Lesson 7 Knowledge Check Unit 7: Poultry In this unit you will learn the skills needed to effectively take apart a whole chicken and cook its pieces in a variety of techniques. You will learn techniques for cooking chicken in a saut pan or pot with liquid, as well as how to best roast a whole turkey or chicken. View unit lessons Lesson 1 Introduction to Poultry Lesson 2 Poultry in the Pan Lesson 3 Poultry in the Pot Lesson 4 Poultry in the Oven Lesson 5 Knowledge Check Unit 8: Fish and Shellfish In this unit you will be exposed to the wide variety of aquatic life that makes up the complex category of seafood. The unit provides background to aid you in making good, sustainable seafood choices. Jacques offers excellent ideas to stimulate your appetite and appreciation, while offering the best paths to excellent results. View unit lessons Lesson 1 Introduction to Fish and Shellfish Lesson 2 Raw and Cured Presentations Lesson 3 Seafood in the Pan Lesson 4 Seafood in the Pot Lesson 5 Seafood in the Oven Lesson 6 Knowledge Check Unit 9: Fruit as Your Sweet In this unit you will learn some basic handling and cutting techniques for fruit, as well as simple methods for raw and cooked fruit presentations. Throughout the unit, emphasis will be placed on evaluation of the ripeness of the fruit and the application of appropriate techniques to simply exalt the end of a meal. View unit lessons Lesson 1 Introduction to Fruit Lesson 2 Raw Fruit Lesson 3 Fruit in the Pan Lesson 4 Fruit in the Pot Lesson 5 Fruit in the Oven Lesson 6 One Last Treat Lesson 7 Knowledge Check Unit 10: Graded Activity | Jacques as Your Guest In this unit you will apply all you have observed and practiced to complete a meal for the most appreciative of guests, Chef Jacques Ppin. View unit lessons Lesson 1 Jacques as Your Guest The final capstone is your opportunity to showcase all that you’ve learned in this course. Unit 11: Final Summary In this unit, the primary objective will be to review the course and to complete a final knowledge check. You will also be afforded the opportunity to explore the legacy of Jacques Ppin including his cookbooks and video series, as well as further readings about the Jacques Ppin Foundation. Thank you for being our guest. View unit lessons Lesson 1 Final Knowledge Check Lesson 2 Happy Cooking! Practice Recipes A few of the practice recipes you'll learn in this course. Chicken Persillade Scallopini of Chicken with Zucchini Blueberries with Lemon and Mint Classic French Omelet with Fines Herbes Scallops Grenobloise Sauté of Scallops and Endive Loading reviews…