30 Universal Sauces And Dips - Part-1 To 3

Continental Cuisine Basics

What you'll learn
This Course is all about Universal Sauces and Dips recipes
Universal Mother Sauce and Dips - Part-1 to 3 consist of 30 sauces and Dips recipes
Basic understandings of different types of sauce preparing methods and storage techniques
Once by mastering these sauce recipes, you can able to alter your recipes taste by yourself, without just completely depending upon the ready made sauces
This course can help not only chefs, cooks, but also home makers and any one who is interested in making French, Italian and continental cuisines
All the important basic sauces of Pasta, Pizza, Kebab, Salads and sandwich spreads are covered in this course
Most commonly used dips for fried recipes are shown in this course
Tips on how to avoid most commonly made mistakes while making sauce and how to overcome if such mistakes are made while preparation.
10 different most famous derivatives of Mayonnaise
Requirements
Keen interest and passion to learn culinary arts from the scratch
Keen interest on learning the Universal Mother Sauces and Dips
Eager to become best chef or cook
Basic knowledge about the important sauces in the French cuisine is welcome
Description
This course is all about Universal Mother Sauces and Dips. This course helps you to understand the formula of basic Mother Sauces and Dips, which could enormously help to improve your culinary skills in overall. Definitely this course especially for the budding chefs, hotel management students and any cooks who are interested developing their knowledge in French, Italian and Continental Cuisine.Continental food refers to dishes made and consumed in the European countries. Dishes of French, Spanish and Italian cuisine fall under the category of 'Continental food'. So this course will be best asset for whoever would love to improve their skills in continental cuisine. As mother sauces and dips can play major role in the taste of the recipes served in this cuisine, mastering these universal mother sauces and dips, will help you to decide the taste of the recipes which are served in this cuisine.The five French Mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. In this Universal Sauces and Dips - part-1 course I covered 3 of the French Mother sauces (Béchamel/White, Hollandaise, Tomato) and 7 other popular universal sauces and Dips (Cheese Sauce - United Kingdom)(Mayonnaise - Spain)(Arrabbiata, Pesto, Marinara - Italian)(Hot Garlic, Chili Paste, Tomato Ketchup - Chinese/Asian), which are most commonly used all around the world.Tips on how to avoid most commonly made mistakes while making sauce and how to overcome if such mistakes are made while preparation. Through which one can bring back the life of sauces, which where about to be spoiled.The most important basic sauces of Pasta, Pizza, Kebab, Salads and sandwich spreads are covered in this course. Through mastering these sauces and dips, it will help you to decide the taste of all the above mentioned recipes in different cuisines.Part 2 consist of Sweet Thai Chili Sauce, Indonesian Peanut Sauce, Peanut Butter, Romesco Sauce, Chimichurri Sauce, Mexican Queso Dip, Mexican Salsa, Hummus, Cream Cheese Dip, Baba Ghanoush.Part 3 consist of 10 different types of world famous Mayonnaises Cocktail Mayonnaise, Thousand Island Mayonnaise, Tartar Sauce, Aioli Sauce, Russian Dressing, Honry Mustard Dressing, Tandoori Mayonnaise, Ranch Dressing, Yum Yum Sauce, Cajun Mayonnaise.

Overview

Section 1: Suaces & Dips Part-1

Lecture 1 Part-1 Introduction

Lecture 2 Tomato Ketchup

Lecture 3 Mayonnaise

Lecture 4 Mayonnaise Tips and Tricks

Lecture 5 Chili Paste

Lecture 6 Hot Garlic Sauce

Lecture 7 Marinara Sauce / Pizza Sauce

Lecture 8 Pesto Sauce

Lecture 9 Arrabbiata Sauce

Lecture 10 Cheese Sauce

Lecture 11 Béchamel sauce

Lecture 12 Hollandaise Sauce

Lecture 13 Part-1 Conclusion

Section 2: Sauces & Dips Part-2

Lecture 14 Part-2 Introduction

Lecture 15 Sweet Thai Chili Sauce

Lecture 16 Indonesian Peanut Sauce

Lecture 17 Peanut Butter

Lecture 18 Romesco Sauce

Lecture 19 Chimichurri Sauce

Lecture 20 Mexican Queso Dip

Lecture 21 Mexican Salsa

Lecture 22 Hummus

Lecture 23 Cream Cheese Dip

Lecture 24 Baba Ghanoush

Lecture 25 Part 2 - Conclusion

Section 3: Sauces & Dips Part-3 (Mayonnaise Derivatives)

Lecture 26 Part-3 Introduction

Lecture 27 Cocktail Mayonnaise

Lecture 28 Thousand Island Dressing

Lecture 29 Tartar Sauce

Lecture 30 Aioli Sauce

Lecture 31 Russian Dip

Lecture 32 Honey Mustard Dressing

Lecture 33 Tandoori Mayonnaise

Lecture 34 Ranch Dressing

Lecture 35 Yum Yum Sauce

Lecture 36 Cajun Mayonnaise

Lecture 37 Part-3 Conclusion

Hotel Management Students,Home Cooks / Cooks,Budding Chef,Anyone who is interested in learning about the basics of kitchen operation,Any People wanted to understand and practice how to make their own Universal Mother Sauces and Dips Recipes,Homemakers,Continental Cuisine Lovers,People love to master the basics of culinary arts,To learn about the Mediterranean Cuisine