Units 7-9
Unit 7 - Rice & GrainsThis unit introduces rice and grain cookery, and their basic cooking techniques and flavor development processes. In addition to preparing simple steamed rice and rice pilaf, you will be encouraged to practice your skills in seasoning and making the most flavor-rich rice dishes possible. As the unit progresses, you will branch off and learn about whole grains and their culinary uses. As many of these grains may be new to you, we’ll explain how these whole grains can be prepared using many of the same techniques learned earlier in the unit.
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Unit 8 - Wheat & GlutenIn this unit you get an inside look into gluten, the unique component in wheat that enables us to prepare variety of common food products, from bread to pasta. You will learn what gluten is, where it comes from, and what culinary functions it serves. This unit will also guide the user through a series of exercise that are designed to help students see first-hand why it is useful to develop gluten in some recipes (like pasta and bread) and not in others (like pancakes and cookies). At the end of the unit, you will make homemade pizza and have an opportunity to apply your knowledge and practice a quintessential dish that relies on gluten to create the chewy, crispy crust that is desirable in this preparation.
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Unit 9 - PastaThis unit provides an in-depth look into the various varieties of pasta and how to select and purchase pasta at the store. This unit also focuses on the process of cooking pasta and how to tell the various stages of pasta from undercooked, to al dente, to overcooked. This unit also addresses complementary knowledge that supports the preparation of pasta dishes, including an exploration of quality olive oil. Be ready to laminate your own pasta noodles!
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