Stocks and Thickeners

Plant-Based

Ask any chef and they’ll tell you that stocks and broths form the foundation of the culinary arts.

In this course, you’ll learn how to create the plant-based stocks and broths that start off your favorite sauces, soups and stews. Then, you’ll learn how to use rouxs, slurries and alternative thickeners to finish your dishes to the highest quality.
Overview

This course will enable you to

  • Identify the steps to produce white and brown vegetable stock and dashi
  • Describe how thickening is used to modify food items for certain outcomes
  • Explain how slurries and rouxs may be used in the plant-forward kitchen
  • Recall how alternative thickeners may be used in the plant-forward kitchens

Course contents