Basic Level - Online Culinary Program

This level aims at the basic of culinary where you start from cutting techniques. You cover stock, sauces, vegetables, eggs, potatoes , grain & Pasta and meat topics:

Duration:868Minutes
Topic: 9
Recipe: 72

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Getting Started with Knife Skills

Boiled Cauliflower dish, covered with a thick bechamel sauce. Topped with breadcrumbs and parmesan cheese before being gratinated lightly in the oven 

Traditional italian salad, consists of a base of romaine lettuce, a boiled egg, a rich mayonnaise based dressing. Finished with croutons and freshly shaved parmesan cheese 

Fusilli Pasta tossed with a selection of vegetables both raw and cooked, and coated in a smooth flavourful pesto oil dressing. 

A Cous-cous dish from the middle east, a simple boiled cous-cous with lightly sautéed vegetables mixed inside, followed by a subtle lemon dressing. 

A Simple side dish of sauteed spinach, garlic and shallots mixed with cooking cream and reduced to give a nice balanced taste and texture. 

Jardinare carrots gently cooked in water before adding sugar and butter to create a light glaze, which gives the carrots a nice shine and sweeetness. 

Simple selection of vegetables lightly seared on a pan to give a nice colour and flavour. 

Classic french dish with a modern twist, a seasonal selection of fresh vegetables cooked together with a tomato concasse and fresh herbs. 

Traditional french dish 'pommes anna'. Thinly sliced waxy potatoes arrange around a pan before being cooked with clarified butter, and flipped to give a nice browning on both sides.

Simple Baked potatoe, using a waxy potato cooked inside the oven to give a fluffy centre, for which a variaty of fillings can be introduced. 

Classic buffet style serving of mashed potatoes, piped using a nozzle to give a nice shape, before being brushed with eggwash and browned inside the oven. 

Common swiss style potato dish using waxy potatoes, first boiled before being grated. Arranged in a ring mould to give a shape, before final pan frying. 

Classic potato cake, layers of thinly sliced waxy potatoes filled in with a thyme-cream sauce, topped with cheese and gratinated. 

Scalloped waxy potatoes which are deep-fried, before being tossed in a pan with onion and worchester sauce to give a nice firm flavour. 

Simple hand-shaped croquette filled with potato, mushrooms and cheese before being breadcrumbed and deep-fried for that cripsy outer. 

Rich, creamy hotel style mashed potatoes. Using starchy potatoes, mixed with a cream, milk and butter mixture to give a smooth creamy texture. 

> Stock & Basic Sauce

Browned beef bones and mirepoix cooked for an extended period of time along with bouquet garni and tomatoes. A good base for espagnole.

Fresh chicken stock made from bones, mirepoix and bouquet garni, cooked for a short time to give a good flavour to soups and sauces. 

Fresh chicken stock made from bones, mirepoix and bouquet garni, cooked for a short time to give a good flavour to soups and sauces. 

A simple 'fumet' as its also known, fish bones with wine, lemon and mirepoix cooked for a short time. Good base for seafood dishes 

A light vegetable stock made with mirepoix consisting of more aromatics, to give a sweet base for soups and sauces. 

Milk thickened with a white roux, a good topping for vegetable & potatoe dishes or even a lasagna. One of the mothersauces, from which many derivitives can be made. 

Beef/brown stock base, cooked for a short time with browned mirepoix and tomato paste, before being thickened with a brown roux, rich flavour which is perfect for sauces on meat dishes. Also a mother sauce. 

A half glaze. Made from a half and half mixture of beef stock and brown sauce. Reduced until it thickens and has a rich flavour. Perfect for heavy meat dishes 

Basil, garlic, parmesan cheese and olive oil with the addition of nuts, make a well rounded out sauce that goes well with an array of dishes. 

Mayonnaise base dressing with the addition of other bold flavours such as anchovies, garlic and mustard. This dressing completes the caesar salad. 

Tomato based pasta sauce which has an array of vegetables and chicken inside.  The sauce of choice for spaghetti bolognaise. 

An oil based marination or sauce, made with lemon juice and parsley. Goes well with seafood and meats. 

Light cream sauce with lemon and chopped almonds inside, very well suited for fish. 

Tomato sauce made with mirepoix, tomatoes and herbs. Another mother sauce and base for many pasta dishes. 

Hand mixed mayonnaise based sauce, has a typical sour taste to go well with seafood dishes. 

A thai influenced vinaigrette, bursting with the flavour of fish sauce. Perfect for dressing a variety of salads. 

Classic seafood sauce or dip. Mayonnaise base with the addition of tomato ketchup and chili sauce to give a flavourful end result. 

Simple coulis made with bell peppers cooked in stock, perfect as a dip, sauce or puree for a variety of dishes. 

Light, refreshing emulsion of oil, honey and lemon. Perfect for salad dressings. 

A refreshing salsa mix of tomatoes, garlic and vinegar amongst other things. Perfect for steamed fish. 

A perfect component to salads and soups. A simple bread crouton made with clarified butter. 

Light vegetable broth, sweet in taste and clear. Quick and easy soup that will satisfy. 

Pureed and thickened with cream, broccoli is the base cooked in stock. Fast soup with good end results. 

Classic carrot soup cooked in stock and thickened with cream. Sweet and savoury. 

Chicken volute base, thickened with cream and served with sliced chicken breast. Great natural flavours. 

Classic mushroom soup which is finished with cream. Nice savoury flavours to match the earthyness. 

A hearty broth full of vegetables and bacon. Finished with a generous spoon of pesto sauce. 

Caramelised onions cooked in stock and reduced for a rich and flavourful end result. 

Cold summer soup based on tomato. Sweet and sour flavours with a sharpness. Served with extra virgin olive oil drizzled on top. 

> Cooking of Eggs - Fried, Over Easy, Omelette, Soft boiled, Hard boiled

Whisked whole egg with cream. Cooked over heat and stirred contsanstly. Can be served moist or dry. 

Simple boiled egg, served on a bed of lettuce, usually a side salad option. 

Boiled eggs mashed up with mayonnaise, dill and mustard to make a flavourful sandwich filling. Served between bread. 

A hard boiled egg, with the yolks removed, mixed with mayonnaise and chili powder then piped onto the egg whites. 

Raisin Bread coated in an egg mixture then toasted on the pan, sweet option. Usually served with cinnamon powder and icing sugar. 

Famous french thin pancake, can be spread and rolled or folded. 

Modern buttermilk pancake, light and fluffy. Often served with maple syrup and fruits. 

Toasted English muffin, with spinach and turkey bacon. Topped off with a soft poached egg and covered in a fresh hollandaise sauce. 

Spanish omelette, whisked eggs filled with vegetables and slowly cooked, until firm. Not served folded, instead its served as it is. 

Simple shaping of pasta which includes spaghetti, Fettucine, Farfalle and Pappadelle. 

Boiled Fusilli pasta and lightly grilled vegetables, tossed together with a honey lemon dressing.

A Fresh pasta dough, made with egg, egg yolk and flour. From start to finish. 

Classic middle eastern rice dish. Basmathi rice cooked in stock. 

Famous italian rice dish. Short grain rice cooked in stock for a longer period of time. 

Simple Spaghetti cooked with olive oil, crispy garlic chips and chili. 

Traditional tomato sauce served with spaghetti. 

Spaghetti cooked together with a chicken bolognaise sauce. 

Sweet and earthy mushroom cream sauce served with spaghetti. 

A layered pasta dish, consisting of fresh pasta sheets, tomato sauce, bechamel sauce and grilled vegetables. Topped with cheese and baked. 

> Beef Stragonoff

Classic grilled steak from the cut of the striploin. 

A classic european beef stew, cooked for a longer time with mirepoix and tomato. 

Grilled Beef Tenderloin in steak cut, mostly the end part or premium part of the fillet serve with great pan sauce from deglaze red wine, black pepper corn & brown stock

Raw beef, sliced very thinly. Served with arugula salad and freshly shaved parmesan cheese

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