Dry Heat 

Cooking

Dry heat cooking gives crisp texture, golden color, and delicious flavor to food. This course will teach you how to produce perfectly firm and caramelized roasted vegetables with time, temperature and moisture management. You will also learn about grilling and broiling, those high-heat techniques that give vegetables perfect char marks and a delicious smoky flavor. 
Overview

This course will enable you to

  • Describe dry heat cooking as it applies to the plant-forward kitchen
  • Define roasting, grilling and broiling in the plant-forward kitchen
  • Explain when and how roasting, grilling and broiling can be utilized in the plant-forward kitchen
  • Recall the quality characteristics of properly roasted, grilled or broiled vegetables

Course contents