Units 4-6
Unit 4 - Dry Heat CookingThis unit focuses on dry-heat cooking methods. It will introduce some foundational information on how to heat a pan so you can properly pan fry food with delicious results. This unit also covers the techniques of sweating and roasting, both of which help build flavor in your food. As you progress through the unit, you will begin to apply your knowledge of dry-heat methods. In doing so, you’ll be learning more about poultry in general and how to work with the whole bird. In this unit, you will also learn how dry-heat methods concentrate and focus flavors in a dish, rather than diffusing them.
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Unit 5 - Moist Heat CookingThis unit focuses on moist-heat cooking methods. Starting with how to cook in water using submersion methods, you will learn about and then practice stock making and poaching. These techniques form a foundation for preparing a variety of soups. In addition, understanding moist-heat methods like poaching, simmering, and steaming is helpful when learning to cook vegetables while retaining their beautiful pigments. Mastering moist-heat methods will enable to you create a variety of delicious dishes prepared with the power of hot liquid or steam.
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Unit 6 - Salads & DressingsIn this unit, you’ll learn about salads, salad dressings and vinaigrettes. You’ll get an overview of the different kinds of salad greens and how to select, handle and prepare them. You’ll also learn about composed salads and their elements, which can include a variety of ingredients and components. Finally, you will learn about vinaigrettes and dressings and the importance of their ingredients.
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