Cooking Techniques

Part 2

With Cooking Techniques Part 2, you’ll create tender, flavorful dishes using moist heat cooking methods, such as shallow poaching, deep poaching, braising, stewing and en papillote. The course also explores the definition, classification and benefits of moist cooking methods.
Overview

This course will enable you to

  • Define moist cooking methods
  • Describe equipment used for dry cooking
  • Explain the mise en place for moist cooking methods
  • Identify 5 common moist cooking methods
  • Assess the quality of a finished dish

Course contents