Pasta, Polenta, Risotto,

Noodles

Comfort foods, like pasta and polenta, creamy risotto, and traditional Asian noodles, are staples in the plant-forward kitchen. In this course, you will learn the different variations and combinations of each, as well as the correct way to prepare them for ultimate deliciousness.  
Overview

This course will enable you to

  • Explain best practice for cooking large volumes of pasta
  • Recall the quality characteristics of traditional dried semolina pasta
  • Describe a variety of alternative pastas and special considerations
  • Recall key knowledge needed for preparing polenta, porridge, risotto, Soba, and Udon in the plant-forward kitchen
  • Describe the wide variety of rice-based noodles from Asia

Course contents