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American Cuisine: Free Course
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Chapter 1 – Presentation and recipe bookAbout this course
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What You’ll Learn
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Recommended Equipment
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Recipe Book
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Share with the Community
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Chapter 2 – Classic Blue Cheese Wedge SaladWedge Salad: Introduction
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Blue cheese dressing
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Crispy bacon
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Wedge Salad: Finishing
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QUIZ: Classic Blue Cheese Wedge Salad1 Quiz
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Chapter 3 – Mortadella SandwichMortadella Sandwich: Presentation of ingredients
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Preparing Tay’s mustard
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Mortadella Sandwich: Finishing and presentation
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QUIZ: Mortadella Sandwich1 Quiz
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Chapter 4 – Fully Dressed Beef and Gravy Po Boy SandwichBeef and gravy: Presentation of ingredients
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Preparation of the Southern Gravy
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Preparation of the beef
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Preparation of the Collard Green Slaw
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Preparation of the Creole Remolade (mayonnaise)
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Preparation of the cucumber pickles
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Finishing and presentation of the beef and gravy
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QUIZ: Beef and Gravy Po Boy1 Quiz
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Chapter 5 – Barbecue ChickenBarbecue Chicken: Introduction
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Preparing the chicken
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Peach sauce
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Corn salad
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Grilling the pumpkin
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Barbecue Chicken: Finishing and presentation
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QUIZ: Barbecue Chicken1 Quiz
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Chapter 6 – Detroit PizzaDetroit Pizza: Introduction
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Stretching the dough
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Topping and baking the pizza
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Detroit Pizza: Finishing
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QUIZ: Detroit Pizza1 Quiz
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Chapter 7 – Smoked GritsSmoked grits: Introduction
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Cooking the Grits
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QUIZ: Smoked Grits1 Quiz
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QUIZ: Barbecue Chicken
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Question 1 of 2
1. Question
The purpose of the apple cider vinegar is:
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Question 2 of 2
2. Question
The corn salad is ideally made using:
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