Foundations of Vegetable

Cookery

In the plant-forward kitchen, we’re moving vegetables from the sidelines to the center of the plate. To do that, you need to know how to apply traditional cooking methods to effective vegetable cooking.

This Foundations of Vegetable Cookery course teaches you how to choose the best technique for your cooking objective, and how best to apply it. Whether you’re using moist or dry heat, sautéing, frying, roasting or steaming, learn how to cook vegetables deliciously.
Overview

This course will enable you to

  • Identify the various parts of plants
  • Explain how plants are used to classify vegetables and fruits
  • Identify the basic cellular structure and composition of plants
  • Recall how nutritional values and benefits of plant foods are affected when cooked
  • List the factors that influence the choice of cooking technique for plant foods
  • Describe various moist and dry heat cooking methods

Course contents