Course 2: Food Basics

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together." - Guy Fieri

We have entered the cooking part of this course! What does that entail? We get to learn about the food we will prepare.

Do you know how to boil an egg?
How to trim fat off of meat?
How to peel or bake a potato?
Do you know your herbs and spices?

This session (3 part) will go from learning about different meats, herbs and spices to learning how to properly wash and make rice! With each having a ‘How To’ section to further explain methods of cleaning (if applicable), cooking and serving the food being highlighted. It will all end with an easy-to-follow assignment for ARMYs to make at home!

Part 1 

• Meats
• Fishes and shellfish
• Vegetables and Fruits
• Flavor Profile
• Herbs and spices
• Essential Ingredients (“western”, Korean)
• Sauces
- Mother Sauces
- Cold Sauces
• Stocks
- What they are?
- Essentials



Part 2 

• How to: Eggs
• How to: Rice
• How to: Carbonara
• How to: Steak
• How to: Chicken
• Assignment: 3 ingredients dish
- Chicken Teriyaki

Vegan Corner

• Tempeh, Tofu or Seitan?
• How to: Make Seitan
• How to: Press Tofu
• Korean Substitutions
• Assignment: 3 ingredients dish
- Teriyaki tofu

Part 3 

• How to: Kimbap
• How to: Pork
• How to: Seafood
• How to: Lamb
• How to: Veggies
• Assignment: 5 ingredients dish
- Garlic Butter Shrimps