French Cooking Techniques for Beginners: Sauces, Stocks & Heat

French cooking gives beginners transferable technique: accurate knife cuts, stocks, roux, pan sauces, eggs, braising, and heat control.

Build these skills

• Organize mise en place before starting a sauce.
• Develop fond without burning it.
• Match roux color to the dish.
• Reduce liquids gradually and taste as flavor concentrates.

Student Chef lessons

• Set up a sauté station
• Understand au sec
• Make a roux
• French onion soup

Review knife basics and explore World Cuisine.