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In this unit you will receive an overview of Jacques Pépin | A Legacy of Technique: the structure of this course, an introduction to our instructors and a walk-through of the course platform. We hope you will take a moment to complete a welcome survey. |
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Course Orientation
- Task 1: Welcome to Jacques Pépin | A Legacy of Technique
- Task 2: A Greeting From the Chef
- Task 4: Course Organization & Progression
- Task 5: How to Learn With Rouxbe
- Task 6: Your Chef Narrator
- Task 7: About Jacques Pépin Foundation
- Task 8: A Note on Techniques
- Task 9: Our Expert Chef Support System
- Task 10: Set Realistic Goals & Timing
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End of Unit 1
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In this unit you will gain insight and understanding into Jacques’ core principle that food is precious and worthy of respect. You will learn how to organize yourself mentally and physically to cook, that practice and repetition are necessary for mastery, the importance of knowing and cooking for an audience, and that food is a powerful force for community, health and well-being. |
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Reflections on Technique
- Task 12: Thoughts on Technique From Jacques
- Task 13: Competency & Comfort | The Pleasures of Cooking
- Task 14: The Lifelong Journey of Learning & Practice
- Task 15: Kitchen Safety & Kitchen Basics
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Jacques' Guiding Principles
- Task 16: Jacques' Guiding Principles
- Task 17: A Note About Gloria Pépin (1937 – 2020)
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End of Unit 2
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In this unit you will learn knife basics, gain an understanding of Jacques’ interpretation of mise en place, and get an overview of Jacques’ pantry and his approach to selecting ingredients. |
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Introduction
- Task 18: A Note From the Chef
- Task 19: Getting to Know Your Kitchen
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The Importance of Quality Ingredients
- Task 20: Selecting Fresh Vegetables
- Task 21: Selecting Meat, Poultry & Seafood
- Task 22: Building Your Pantry
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Getting Ready To Cook
- Task 23: Mise En Place | Everything in its Place
- Task 24: Meal Prepping & Timing
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Knife Skills
- Task 26: Knife Basics | Choosing & Sharpening
- Task 27: Using a Knife Properly
- Task 28: Classic Knife Cuts
- Task 29: Peeled, Trimmed & Cut Tender Green and Leafy Vegetables
- Task 30: Peeled, Trimmed & Cut Firm Vegetables
- Task 31: Peeled, Trimmed & Cut Fruit
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Knowledge Check
- Task 32: Activity With Feedback | Prepare Your First Dish
- Task 33: Unit Review & Knowledge Check Preparation
- Task 34: Knowledge Check | Cook Like Jacques
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End of Unit 3
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In this unit you will begin to discover the enormously diverse world of tender and green vegetables, some of the fundamentals of vegetable preparation and cooking techniques. The unit introduces categories of techniques including raw, sautéed, blanched and roasted preparations. As in every unit, each preparation is supported with recipes and videos demonstrating the techniques and illustrative descriptions explaining the underlying cooking principles and food science. |
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Introduction to Tender Green and Leafy Vegetables
- Task 35: A Note From the Chef
- Task 36: Selecting Fresh Vegetables
- Task 38: Jacques in the Garden
- Task 39: Herbs Identification & Flavoring
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Raw Presentations
- Task 40: Salads | Simple Greens
- Task 41: Salads | Dandelion Greens
- Task 42: Salads | Tomatoes
- Task 43: Salads | Cabbage
- Task 44: Salads | Mushrooms
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Vegetables in the Pan
- Task 45: Introduction | Vegetables in a Pan
- Task 46: Sautéed | Spinach
- Task 48: Sautéed | Mushrooms
- Task 49: Sautéed | Brussels Sprouts
- Task 50: Sautéed | Broccoli Rabe
- Task 51: Sautéed | Eggplant
- Task 52: Shallow Pan Steamed/Braised | Broccoli
- Task 53: Shallow Pan Steamed/Braised | Asparagus
- Task 54: Shallow Pan Steamed/Braised | Endive
- Task 55: Shallow Pan Steamed/Braised | Scallions
- Task 56: Shallow Pan Steamed/Braised | Layering Vegetables
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Vegetables in the Pot
- Task 57: Introduction | Vegetables in a Pot
- Task 58: Blanched | Tomato
- Task 59: Blanched | Basil
- Task 60: Blanched | Green Beans
- Task 62: Poached/Boiled | Cucumbers
- Task 63: Braised | Cabbage
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Vegetables in the Oven
- Task 64: Introduction | Vegetables in the Oven
- Task 66: Roasted | Peppers
- Task 67: Roasted | Zucchini
- Task 68: Roasted | Eggplants
- Task 69: Roasted | Tomatoes
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Knowledge Check
- Task 70: Activity With Feedback | Choose a Tender Vegetables Recipe to Prepare
- Task 71: Unit Review & Knowledge Check Preparation
- Task 72: Knowledge Check | Tender Vegetables
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End of Unit 4
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In this unit you will learn preparations for firm vegetables, such as potatoes and other root vegetables, squashes and firm aromatic vegetables. Recipes, videos and discussion focus on select vegetables as exemplars for a variety of techniques ranging from raw and pickled to sautéed to shallow braised to roasted. |
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Introduction to Firm Vegetables
- Task 73: A Note From the Chef
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Raw Presentations
- Task 76: Pickled Vegetables
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Vegetables in the Pan
- Task 77: Introduction | Vegetables in the Pan
- Task 78: Sautéed | Potato Pancakes
- Task 79: Sautéed | Butternut Squash
- Task 80: Shallow Pan Steamed/Sautéed | Potatoes Fondant
- Task 81: Shallow Pan Steamed/Braised | Carrots
- Task 82: Shallow Pan Steamed/Braised | Turnips
- Task 83: Shallow Pan Steamed/Braised | Cauliflower
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Vegetables in the Pot
- Task 84: Blanched | Fennel
- Task 86: Boiled | Potatoes
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Vegetables in the Oven
- Task 87: Baked | Potatoes
- Task 88: Roasted | Sweet Potatoes
- Task 89: Roasted | Squash
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Knowledge Check
- Task 90: Activity With Feedback | Choose a Firm Vegetables Recipe to Prepare
- Task 91: Unit Review & Knowledge Check Preparation
- Task 92: Knowledge Check | Firm Vegetables
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End of Unit 5
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Jacques loves eggs! In this unit you will discover the versatility of eggs through a collection of Jacques’ techniques and recipes. You will build your own repertoire of preparations and techniques by exploring examples of eggs cooked simply with direct heat in a pan, with water, or with dry heat, and of course Jacques’ signature French omelet. |
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The Versatility of the Egg
- Task 93: A Note From the Chef
- Task 94: The Science of Eggs & Egg Cookery
- Task 95: Getting Started With Eggs
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Eggs in a Pan
- Task 96: Introduction | Eggs in a Pan
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Omelets
- Task 99: The Classic French Omelet
- Task 100: The Rustic Omelet
- Task 101: Activity | Make an Omelet
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Eggs in a Pot
- Task 102: Introduction | Eggs in a Pot
- Task 103: 7-Minute, Hard-Cooked & Poached Eggs
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Eggs in the Oven
- Task 105: Introduction | Eggs in the Oven
- Task 106: Eggs in a Spinach Nest
- Task 107: Tortillas, Frittatas & Quiche
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The Other Half of the Egg
- Task 109: Introduction | The Other Half of the Egg
- Task 110: Yolks | Mayonnaise
- Task 111: Whites | Crystalized Rose Petals & Mint Leaves
- Task 112: Whites | Meringues
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Knowledge Check
- Task 113: Activity With Feedback | Choose an Egg Recipe to Prepare
- Task 114: Unit Review & Knowledge Check Preparation
- Task 115: Knowledge Check | Eggs
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End of Unit 6
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In this unit you will learn the skills needed to effectively take apart a whole chicken and cook its pieces in a variety of techniques. You will learn techniques for cooking chicken in a sauté pan or pot with liquid, as well as how to best roast a whole turkey or chicken. |
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Introduction to Poultry
- Task 116: A Note From the Chef
- Task 117: Fabricating a Chicken
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Poultry in the Pan
- Task 118: Sautéed | Chicken Breasts
- Task 119: Sautéed | Turkey Breasts
- Task 120: Sautéed | Chicken Wings
- Task 121: Shallow Pan Steamed/Braised | Chicken Thighs
- Task 122: Sautéed/Braised | Whole Chicken
- Task 123: Sautéed/Braised | Duck
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Poultry in the Pot
- Task 125: Poached/Stewed | Chicken Feet
- Task 126: Poached | Whole Chicken
- Task 127: Poached/Stewed | Chicken Legs
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Poultry in the Oven
- Task 128: Introduction to Poultry in the Oven
- Task 129: Baked | Chicken Skin
- Task 130: Baked | Chicken Thighs
- Task 131: Roasted | Butterflied/Spatchcocked Chicken
- Task 132: Roasted | Whole Trussed Chicken
- Task 133: Roasted | Chicken Galantine
- Task 134: Roasted | Turkey
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Knowledge Check
- Task 135: Activity With Feedback | Choose a Poultry Recipe to Prepare
- Task 136: Unit Review & Knowledge Check Preparation
- Task 137: Knowledge Check | Poultry
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End of Unit 7
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In this unit you will be exposed to the wide variety of aquatic life that makes up the complex category of seafood. The unit provides background to aid you in making good, sustainable seafood choices. Jacques offers excellent ideas to stimulate your appetite and appreciation, while offering the best paths to excellent results. |
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Introduction to Fish and Shellfish
- Task 138: A Note From the Chef
- Task 139: Seafood Techniques
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Raw and Cured Presentations
- Task 140: Raw | Clams and Oysters
- Task 142: Raw | Tuna Tartar
- Task 143: Raw | Yellowtail Carpaccio
- Task 144: Raw | Quick Cure Salmon
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Seafood in the Pan
- Task 145: Sautéed | Scallops
- Task 146: Sautéed | Shrimp
- Task 147: Sautéed | Shrimp Pané
- Task 148: Sautéed | Crabs
- Task 149: Sautéed | Scrod/Cod
- Task 150: Sautéed | Trout
- Task 151: Grill Pan/Grilled | Salmon
- Task 152: Grill Pan/Grilled | Swordfish
- Task 153: Grill Pan/Grilled | Tuna Steaks
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Seafood in the Pot
- Task 154: Steamed | Mussels
- Task 155: Steamed (Bamboo Steamer) | Cod
- Task 156: Steamed | Scrod/Cod
- Task 157: Steamed | Striped Bass
- Task 158: Poached | Shrimp & Scallops
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Seafood in the Oven
- Task 160: Broiled | Farm-Raised Striped Bass
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Knowledge Check
- Task 162: Activity With Feedback | Choose a Seafood Recipe to Prepare
- Task 163: Unit Review & Knowledge Check Preparation
- Task 164: Knowledge Check | Fish and Shellfish
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End of Unit 8
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In this unit you will learn some basic handling and cutting techniques for fruit, as well as simple methods for raw and cooked fruit presentations. Throughout the unit, emphasis will be placed on evaluation of the ripeness of the fruit and the application of appropriate techniques to simply exalt the end of a meal. |
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Introduction to Fruit
- Task 165: A Note From the Chef
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Raw Fruit
- Task 166: Raw | Blueberry With Lemon and Mint
- Task 167: Raw | Segmented Citrus
- Task 168: Raw | Sherbet & Granité
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Fruit in the Pan
- Task 169: Sautéed | Apple Fritters
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Fruit in the Pot
- Task 170: Blanched | Citrus Peels
- Task 171: Stewed | Compotes
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Fruit in the Oven
- Task 172: Baked | Berries and Cherries
- Task 173: Baked | Bananas
- Task 174: Baked | Apples and Pears
- Task 175: Baked | Apple Tart
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Knowledge Check
- Task 177: Activity With Feedback | Choose a Dessert Recipe to Prepare
- Task 178: Unit Review & Knowledge Check Preparation
- Task 179: Knowledge Check | Fruit
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End of Unit 9
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In this unit you will apply all you have observed and practiced to complete a meal for the most appreciative of guests, Chef Jacques Pépin. |
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Jacques as Your Guest
- Task 180: An Introduction to Dinner with Jacques
- Task 181: Developing the Menu
- Task 182: Cooking for Jacques
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End of Unit 10
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In this unit, the primary objective will be to review the course and to complete a final knowledge check. You will also be afforded the opportunity to explore the legacy of Jacques Pépin including his cookbooks and video series, as well as further readings about the Jacques Pépin Foundation. Thank you for being our guest. |
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Final Knowledge Check
- Task 183: Unit Review & Knowledge Check Preparation
- Task 184: Knowledge Check | Final
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Happy Cooking!
- Task 186: Thank You for Being Our Guest
- Task 187: A Final Note from the Jacques Pépin Foundation
- Task 188: Further Reading & Videos
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End of Unit 11
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Course Description
Jacques Pépin: A Legacy of Technique is designed to make students feel as though Jacques is in their kitchen showing them how to prepare meals, helping them learn the underlying principles, and to learn to cook more like Jacques. From his classic French omelet to breaking down a chicken, this culinary overview of Jacques' illustrious career is a visually stimulating, educational, mouth-watering journey.
Course Highlights
- Offers fans and aspiring cooks the opportunity to learn to cook more like Jacques
- 11 Units, 48 Lessons, and over 180 learning tasks
- Over 140 instructional videos featuring Jacques Pépin
- Over 130 recipes that reinforce key techniques and concepts
- Over 15 hours of video
Course Objectives
- Learn Jacques' "Code of Conduct" in the kitchen
- Get a firm understanding of how Jacques picks quality ingredients
- Handle and maintain a knife and demonstrate knife cuts
- Acquire the skills of how to cook vegetables using classic and modern techniques
- Become a master of egg cookery including the classic French Omelet
- Learn to cook poultry from fabricating a chicken to roasting a whole turkey
- Become proficient in fish and shellfish preparations
- Use multiple methods to use fruit as your dessert
- Cook a meal to serve Jacques as your "guest"
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