Cooking 101 Recap: Week VI

by Chris Jennings, Northeastern Dining Quality Assurance Manager

Braising – Sauteing – Pan Frying – Steaming. These were just some of the cooking techniques demonstrated this week in the latest segment of Cooking 101. The main topic of focus were dry and moist heat cooking methods.

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Cooking 101 Recap: Week IV

by Northeastern Dining Quality Assurance Manager Chris Jennings

We dove right into stocks and sauces this week. Chef Tom had a beautiful chicken stock already simmering before class started. The aroma filtered thru the XK and set the tone for a stimulating experience on how to create your own stocks and sauces.

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Cooking 101 Recap: Week II

Chris Jennings - Northeastern Dining Quality Assurance Manager

We rolled right into Session II of the Cooking 101 series last evening in the XK. Before you start cooking your food, it is generally a good idea to cut it to your needs; so we worked on knife skills.

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