Cooking 101
5 Credit Hours
Professor Ameena Salahuddin
DeVry University Suite 100
614-253-7291

I know people who have burned water, soup, and toast. They have a million and one cookbooks but can't seem to get it "right". Fear not, help is on the way. You can learn to cook. Cooking 101 is going to teach you how. Class meets every Monday and Wednesday morning at 8:00 am in Room 100. Please be sure to have all your supplies before the first day of class

It's going to take some time to learn how to cook. I want you all to bring a lot of patience with you to class. I expect by the end of the class most of you will be able to prepare gourmet foods at home. You'll see with a little time and patience we'll all be making strides in no time. Good luck to you all.

Class Schedule:
Week 1 and 2: Chicken 101

Free-Range: The chickens are allowed to move about freely; they are often fed a special vegetarian diet that is free of hormones and antibiotics. Organic: The chickens are fed certified organic feed and are not treated with antibiotics. Kosher: In accordance with Jewish religious laws, these chickens are washed in a saltwater bath to remove impurities and blood, imparting a slightly salty taste to the meat.

Rinse ham under cool running water. Pat dry, and place on a rack, rind side up, set in a roasting pan lined with aluminum foil. Pour 1/2 cup bourbon or cider over ham, and bake in a 350� oven for 2 hours. Prepare the glaze while ham is baking.

Prime rib is another name for a standing rib roast. Real prime beef is sold only in the best butcher shops and restaurants. Ask for the first cut, which is the first three ribs in the short end of the beef. A trimmed three-rib roast, with the chine (backbone) and short ribs cut off, should weigh about nine pounds and feed six to eight people. Ask the butcher to include the short ribs�cooked with the roast, they will add juice, fat, and flavor to the drippings.

Remove giblets from the body and neck cavities, and reserve them; you can make Giblet Stock while the turkey is roasting. Rinse the turkey under cool running water, and pat it dry with paper towels. Tuck the wing tips under the body to prevent them from burning.

Ameena Salahuddin, 2002
Last Updated: December 4, 2002
Contat Me!

Home

Back to Top