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KP 1| Clarified Butter
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Clarified butter, also known as drawn butter, is used as a cooking fat just like oil, served as a warm dipping sauce or to make hollandaise.
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KP 2| Blanched Garlic
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Blanched garlic is a great way to remove the harsh, bitter bite of raw garlic while still keeping the floral, garlic aroma and flavor.
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KP 3| Blanching Greens
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The video will teach you the science and technique behind blanching leafy greens and green vegetables. For more information, please listen to SCS 4| Blanching. You can also test your knowledge by taking the Blanching Quiz.
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KP 4| Fava Beans
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Learn how to shuck, blanch and peel fava beans.
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KP 5| Prepping And Blanching Baby Carrots
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This video will teach you how to peel, clean and blanch baby carrots.
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KP 6| Peeling & Blanching Asparagus
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This video will teach you how to peel and blanch asparagus.
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KP 7| How To Prep Broccoli
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How to peel, cut and blanch broccoli.
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KP 8| Salsify
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This video will teach you how to properly prepare salsify, a tuber that is commonly used in European Cuisine. It goes great with any type of protein, especially beef and lamb.
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KP 9| Washing & Storing Greens
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Learn how to properly wash and store greens, an important first step in preparing a salad.
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KP 10| How to design a simple fruit tray
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A simple and effective method for laying out a fruit tray is demonstrated.
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KP 11| How To Make A Chicken Roulade
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This video will teach you the basic technique behind making a chicken roulade. Once you master this technique, you can try your hand a making Stella's Chicken Roulade Entree.
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KP 12| How To Roast Garlic Plus Underlying Science
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This video will demonstrate three different techniques for roasting garlic. Also, a brief lecture on the science behind roasting garlic, and why its strong, pungent flavor will become mild and sweet when heat is applied over a long period of time.
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KP 13| Frenching Frog Legs
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This video will teach you how to prep and french frog legs, allowing for a cleaner presentation and easier consumption.
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KP 14| Kitchen Terminology - Hotel & Service Pans
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Service pans are explained, including hotel, 1/9, 1/3, 1/4, sheet trays, perforated pans and lids. It is expected that anyone who works in a professional kitchen, even at an entry level position, should be able to define and identify these pans.
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KP 15| De-seed A Pomegranate Quickly
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This video will teach you how to quickly de-seed a pomegranate.
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KP 16| Beets - Roast and Peel
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Learn how to properly roast and peel beets.
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KP 17| Tomato Concasse
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A technique that can be utilized anytime you want to serve just the tomato flesh without the skin (which can be tough and catch in your teeth) and the seeds (which contain a high amount of water content.
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KP 18| Grean Beens
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Here's a quick video demonstrating how to clean and blanch green beans.
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KP 19| Cleaning a Kitchen Work Surface
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A quick video that will teach you how to properly clean a kitchen work surface.
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KP 20| Olive Oil Poached & Pressed Fingerling Potatoes
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This video demonstrates the prep process for making oil poached and pressed potatoes.
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KP 21| Fresh Pasta
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Learn how to make your own fresh pasta from scratch.
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KP 22| Pearl Onions
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Here's a quick video that will teach you how to peel and blanch pearl onions. Once prepped, pearl onions make a great accompaniment to many saute dishes.
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KP 23| English Peas
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This quick video will show you how to prep and blanch English Peas which is a necessary step before adding them to salads, sautes or applying a secondary cooking technique.
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KP 24| Basil (Herb) Oil
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This video will teach you how to make an herb oil using any type of green herb including basil (used in this video), mint, oregano, tarragon, parsley and cilantro.
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KP 25| Roast and Peel Bell Peppers
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A quick video that will demonstrate how to roast and peel a bell pepper.
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Kitchen Prep is the life blood of any restaurant or meal. Also known as "mise en place," meaning everything in place, kitchen prep is what allows you to cook and serve a complex meal, "a la minute." The job title of "Prep Cook" is an entry level position in most kitchens, a proving ground where you learn basic techniques that will serve as the foundation for the rest of your career. While it's impossible to give you real life experience through a video series, with practice and mastery, this series will teach you the techniques that any professional cook looking for a prep position would be expected to know.
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