Cooking Class: Kitchen Basics

October 8, 2013

images This past Thursday we held our first cooking class of the semester. This class focused on kitchen basics, highlighting the basic equipment needed in any kitchen to create a variety of quick, healthy meals.

Knife – a good knife should feel comfortable or well-balanced in your hand. If you plan on cooking often, purchasing a quality 6-10” chef’s knife is suitable for slicing meats or cutting fruits and vegetables.

Cutting board – having a cutting board is important for any prep work that needs to be done in the kitchen. The right cutting board will protect the blades of your knives, prevent the spread of harmful bacteria, and simplify cleanup. There are many options, ranging from plastic and wood or glass. Features to consider: look for a board with two usable sides, nonslip edges that will keep the board securely in place during prep, and a groove that will catch liquids and prevent spills. Also, flexible boards making transferring items easier, handles allow for easy lifting and carrying, and color-coding helps prevent cross-contamination of ingredients.

Skillet with lid – a large skillet gives you the flexibility of cooking practically anything. You can poach fish, make sauces, stir fry vegetables, sear meats, cook pastas, and many more with just a single piece of equipment.

Spatula – a spatula can be used for mixing and blending ingredients and for scraping food from the sides of a bowl. Look for one that is made of heat-resistant materials so it won’t melt or burn your hand.

And that’s all you really need! For this class we made  Quinoa Vegetable Stir-Fry and Microwave-Baked Apples. Click to check out the recipes     Class handout

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