Stocks & Sauces VIRTUAL HANDS ON COOKING CLASS

Home Equipment List must be set-up and ready prior to logging in to class

·      Cutting boards with Chef's knifes and paring knife
·      1-2 small frying pan approx. 6"
·      1 wooden spoon
·      1 heat resistant rubber spatula (optional)
·      Whisk, small or medium
·      1 soup pot approx. 6"
·      1 soup pot approx. 8"
·      1 pair of tongs or 1 roasting fork or 1 fork
·      1 oven proof frying pan (about 8-10”) or 1small roasting pan
·      2 oven mitts or tea towel
·      1 strainer (for brown stock)
·      2-3 soup spoons or tasting spoon
·      2 small serving dish (Prawn tasting)
·      2 small soup plate (Salmon tasting)
·      2 small individual ovenproof dishes (Baked baby potato dish)
·      2 small plate (Chicken dish)

From your pantry

Salt – Fine and coarse (or kosher)
Crushed black pepper
Olive oil