Moist Heat 

Cooking

Moist heat cooking methods preserve, and sometimes add moisture to food as it cooks, which is a great way to get delicious vegetables onto our plant-forward plates. In this course, you will learn how to blanch, steam, stew, and glaze vegetables to perfection. 
Overview

This course will enable you to

  • Describe moist heat cooking as it applies to the plant-forward kitchen
  • Identify how and when boiling, steaming, stewing and glazing can be applied in the plant-forward kitchen
  • Explain how a combi steam oven can be properly utilized to produce steamed vegetables at scale
  • Recall the quality characteristics of properly boiled, steamed, stewed and glazed vegetable dishes

Course contents