The heart of cooking knowledge rests on applying basic cooking principles to food items. Beginning with dry-heat cooking methods, the learner practices roasting, grilling, pan frying, sautéing, deep frying, and stir-frying. Students practice moist-heat applications such as poaching, steaming and simmering, followed by the combination cooking methods of braising and stewing. Other methods of preparation such as fermenting and dehydrating are also introduced.
Assessments are available starting at the time of purchase and up to 60 days after the time of purchase. A one-time 30-day extension for assessment access is available for an additional $39 fee.
Available to U.S. residents only.