Rouxbe — The Recipe to Better Cooking

Welcome to the

Rouxbe Cooking School

Professional cooking training in the comfort of your own home.

The wait is almost over! On Monday July 14th, the Rouxbe Cooking School adds the "why-to" piece to our recipe to better cooking. Understanding why things happen during cooking is the secret sauce that will set you free in the kitchen and drive success every time you cook. (P.S: You will also learn how those springs relate to food; A tip: they are part of the science behind any recipe that uses flour!).

Overview of Curriculum

Foundational Studies

Knives & Cuts

» Knife essentials
» Types of knife cuts

Kitchen Tools & Equipment

» Kitchen tools
» Small appliances
» Cookware and bakeware

Essential Cooking Techniques & Terminology

» Cooking methods
» Fundamental science
» Terminology

General Studies

Herbs, Spices & Condiments

» Herbs, spices and blends
» Aromatics
» Condiments and other seasonings

Fats, Oils & Vinegars

» Common oils
» Nut, seed and flavored oils
» Animal fats
» Vinegars

Stocks

» Stock-making essentials
» White and dark stocks
» Short stocks and reductions
» Broths
» Variations

Soups

» Clear soups
» Cream soups
» Thick soups
» Regional soups
» Consommés

Salads, Dressings & Cold Sauces (Garde Manger)

» Basic salads and dressings
» Creating and composing salads
» Cold and warm salads
» Regional sauces and dips

Sauces I – The Five Mother Sauces

» Béchamel
» Velouté
» Espagnole (brown sauce)
» Tomato sauce
» Hollandaise

Sauces II – Other Sauces

» Butter sauces
» Gravy
» Coulis
» Finishing techniques

Fruits & Vegetables

» Buying and storing
» Cooking methods
» Maintaining color
» Canning and preserving

Potatoes, Pasta & Noodles

» Buying and storing
» Cooking methods
» Potatoes
» Italian pasta
» Asian noodles

Rice & Grains

» Buying and storing
» Cooking methods
» Rice
» Grains
» Cornmeal

Legumes, Nuts & Seeds

» Buying and storing
» Soaking and cooking methods
» Nuts and seeds
» Soy beans and soy products

Eggs

» Basic egg information
» Basic cooking methods
» Advanced cooking methods

Poultry

» Buying, storing and food safety
» Poultry butchery
» Cooking methods

Meat Cookery

» General guidelines
» Cooking methods

Beef & Veal

» Beef butchery and types of cuts
» Veal butchery and types of cuts
» Preparations

Pork

» Pork butchery and types of cuts
» Preparations

Lamb

» Lamb butchery and types of cuts
» Preparations

Fish Cookery

» General guidelines
» Cooking methods

Fish, Mollusks & Crustaceans

» Selecting and storing
» Cleaning and cutting
» Fish (round and flat)
» Mollusks (univalves, bi-valves, cephalopods)
» Crustaceans (crab, lobster, shrimp, prawns)
» Preparations

Charcuterie

» Forcemeat, terrine and pâté
» Rillette and confit
» Cured and smoked meats
» Pickling

Baking Essentials

» Types of flour and sugar
» Leavening agents
» How ingredients affect baking
» Preparing pans, baking, cooling and storing

Quick & Yeast Breads

» Quick bread and yeast bread components
» The stages of bread making
» Non-yeast breads

Dough & Batter

» Basic pastry dough
» Pâté à choux
» Crêpes
» Advanced pastry dough

Cookies, Cakes, Frostings & Sauces

» Basic and advanced cookies
» Basic and advanced cakes
» Frostings, buttercreams and sauces
» Basic decorating techniques

Custards, Soufflés & Frozen Desserts

» Basic custards
» Sweet and savory soufflés
» Frozen desserts

Garnishes & Presentation

» Plating and presentation
» Types of garnish
» Garnishing tools
» Decorating

In partnership with:
Northwest Culinary Academy of Vancouver: