Basic Cooking - Evening
21 January 2019

Time: 7-10pm

Lesson 1: THE BASICS

Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.
Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.

Lesson 2: THE SAUCES

Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.
Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for 
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.


Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.


In salt crust, Poaching, Broiling, Sauteing, Pot roasting, Roasting, 
Stewing, Steaming, En-papillotte, Smoking, Marinating, Maillard Reaction, Browining, Searing, Tieing the chicken, Boning the chicken.

Cooking part: Chicken in salt crust, Poached eggs, Meat or fish in sicilian style, Roasted mackarel, Veal with orange sauce, Fish en papillotte, Steamed mussles with poaced eggs, Smoked shrimps.


How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.

Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.

Lesson 6: MEAT

How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.
Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.


Different Italian soups, minestroni, fondues, consomme, veloutes. How to clarify stocks and to make a consommé.
Cooking part: Milanese style risotto, Vichysoisse, Spinach Veloute, Cheese foundue Pidmont 
style, Potato gnocchi.


The use of oil, pans, tools, metals. how to drain, how to reheat, how to flour, Villeroy recipies, frying potatoes, different coatings and batters for frying, 2 batters, Tempura, listing of dishes included in the many typical fried courses in Italy (from Pidmont, from Tuscany, from Rome, from Naples). The egg, freshness, cooking and use.


Home made pasta rolled out with the pasta machine, tagliatelle, lasagne, blanching, different shapes, sauces for fresh pasta (gravy from roast meat, truffle etc.)

Cooking part: Pasta Roll as a rose, Maccheroni alla chitarra, Taglierini with lemon sauce, White and green Cannelloni.

Lesson 10: DESSERTS

Classification of the different dessert and spoon dessert to finish a classic menu, main ingredients, uova, caramel, gelatin and other thickeners, chocolate, hygenic rules, flambé.
Cooking part: Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.
The lessons will be held once a week in the new school location, Via Giusti, 7 Firenze

See the calendar for course times.

Contact the school for more information and details about this course.

Price*: € 800

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*All prices quoted exclude VAT and stamp duty if applicable. Academic, training and professional development courses are exempt from VAT under Article 10, Section 20 DPR (Presidential decree) No. 633\72.
The school accepts payments in cash only for maximum 3.000,00 Euro
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