Cooking Methods

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Unit 1: Orientation & Course Overview
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This unit provides an overview and orientation to this Cooking Methods Course. It sets expectations and provides instructions for how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation and Outcomes
  • Task 3: How to Learn With Sur La Table Online Culinary Institute
  • Task 4: Course Welcome Survey
  • Task 5: What We Expect from You
  • Task 6: What You Can Expect From Sur La Table Online Culinary Institute
  • Task 7: Discover the Map of Cooking
  • Task 8: The Map of Cooking & Cooking Methods Wheel
  • Task 9: Activity | Make Your Go-to Dish
Thumbnail dd boiling points
Getting Started: Kitchen Equipment & Sanitation Basics
  • Task 10: Kitchen Tools & Equipment | Introduction
  • Task 11: A Comprehensive Look at Kitchen Tools
  • Task 12: Mise en Place & Storing
  • Task 13: Keys to Food Safety
  • Task 14: Quick Safety Quiz
End of Unit 1
Unit 2: Dry-Heat Cooking Methods
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This unit focuses on dry-heat cooking methods. It will introduce some foundational information on how to heat a pan so you can properly pan fry food. In this unit, you will learn the few key indicators to look for when pan-frying along with some simple yet effective cooking methods that will enable you to master the art of pan frying. This unit will introduce the concepts of sweating, sautéing, bread and battering and the stir-fry technique.
Orientation
Unit Orientation
  • Task 15: Unit Orientation & Objectives
  • Task 16: Complete Your Self Assessment
  • Task 17: Unit Pre-Assessment
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Pan Frying
  • Task 18: Pan Frying
  • Task 19: Perform the Water Test
  • Task 20: Pan-Frying Challenge Questions
  • Task 21: Pan-Fry Chicken Breast Medallions
  • Task 22: Pan-Frying Thick vs. Thin Ingredients
  • Task 23: Caramelizing | The Maillard Reaction
  • Task 24: Activity | Pan-Frying
  • Task 25: Lesson Practice Recipes
Pan Tossing
  • Task 26: Pan-Tossing
  • Task 27: Lesson Practice Recipes
  • Task 28: Practice Exercises for Pan-Tossing
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Sweating Ingredients
  • Task 29: How to Sweat Ingredients
  • Task 30: Activity | Sweating for Flavor Development
  • Task 31: Make a Tomato Sauce
  • Task 32: Lesson Practice Recipes
Sautéing
  • Task 33: How to Sauté
  • Task 34: Hash Browns
  • Task 35: Activity | Sautéing
  • Task 36: Lesson Practice Recipes
Searing
  • Task 37: Searing
  • Task 38: Lesson Practice Recipes
How to Bread & Batter Foods
  • Task 39: How to Bread & Batter Foods
  • Task 40: Lesson Practice Recipes
Shallow & Deep Frying
  • Task 41: How to Shallow Fry & Deep Fry
  • Task 42: Activity | Frying
  • Task 43: Lesson Practice Recipes
  • Task 44: Practice & Share Your Photos
Stir-Frying
  • Task 45: Introduction to Stir-Frying
  • Task 46: How to Stir-Fry
  • Task 47: Lesson Practice Recipes
  • Task 48: Activity | Stir-fry
Roasting
  • Task 49: How to Roast Vegetables
  • Task 50: Activity | Reorder: Roasting Vegetables
  • Task 51: Activity | Roasting Practice
Review
Unit Review & Assessment
  • Task 52: Unit Review & Quiz Preparation
  • Task 53: Unit Quiz
End of Unit 2
Unit 3: Moist-Heat Cooking Methods
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This unit focuses on moist-heat cooking methods. Using submersion methods, you will learn about and then practice braising, poaching, steaming, stewing and simmering. Moist methods provide a learning platform through which to create a variety of delicious dishes that all use the power of hot liquid or steam for their preparation.
Orientation
Unit Orientation
  • Task 54: Unit Orientation & Objectives
  • Task 55: Complete Your Self Assessment
  • Task 56: Unit Pre-Assessment
Submersion Cooking Methods
  • Task 57: Submersion Cooking Methods
  • Task 58: Submersion Activity
  • Task 59: Make Vegetable or Court Bouillon
  • Task 60: Lesson Practice Recipes
Thumbnail pasta dough raw tomato sauce
Submersion Cooking | Filled Pastas
  • Task 61: Filled Pastas | Introduction
  • Task 62: Stuffed Pasta & Fillings
  • Task 63: Activity | Making Manicotti
Combination Cooking Fundamentals
  • Task 64: Combination Cooking Fundamentals
  • Task 65: Plant-Based Combination Cooking Tips
  • Task 66: Lesson Practice Recipes
Combination Cooking | Braising
  • Task 67: Combination Cooking | Braising
  • Task 68: Activity | Braising
  • Task 69: Practice & Share Your Photos
  • Task 70: Lesson Practice Recipes
Combination Cooking | Stewing
  • Task 71: Combination Cooking | Stewing
  • Task 72: Reorder Activity: Stewing Steps
  • Task 73: Lesson Practice Recipes
Combination Cooking | Pot Roasting
  • Task 74: Combination Cooking | Pot Roasting
  • Task 75: Lesson Practice Recipes
Steaming
  • Task 76: Steaming Introduction
  • Task 77: Question Reveal Activity
  • Task 78: Steaming Basics
  • Task 79: Steam Marinated Chicken
  • Task 80: Image Select Activity
  • Task 81: Lesson Practice Recipes
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Pressure Cooking
  • Task 82: Introduction to Pressure Cooking
  • Task 83: What is Pressure Cooking?
  • Task 84: Cooking in a Pressure Cooker
  • Task 85: Pressure Cooker Safety
Review
Unit Review & Assessment
  • Task 86: Unit Review & Quiz Preparation
  • Task 87: Unit Quiz
End of Unit 3
Unit 4: Legumes
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This unit will teach you how to buy and store dried beans. You will learn how to prepare them for cooking and the advantages of and the various methods in which to soak them. You will also learn how to properly cook and test beans for doneness.
Orientation
Unit Orientation
  • Task 88: Unit Orientation & Objectives
  • Task 89: Complete Your Self Assessment
  • Task 90: Unit Pre-Assessment
How to Cook Dried Legumes
  • Task 91: How to Cook Dried Legumes
  • Task 92: Italian White Bean Soup
  • Task 93: Chana Masala | Curried Chickpeas
  • Task 94: Vegetable Tagine
  • Task 95: Lesson Practice Recipes
  • Task 96: Activity | Image Upload: Using Legumes
  • Task 97: Practice & Share Your Photos
Review
Unit Review & Assessment
  • Task 98: Unit Review & Quiz Preparation
  • Task 99: Unit Quiz
End of Unit 4
Unit 5: Plating
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This unit will help you identify the anatomy of a plate, look at plate design, know how to set up your workstation in order to efficiently plate, sauce, and garnish and how to inspect a finished plate before serving it to a diner.
Orientation
Unit Orientation
  • Task 100: Unit Orientation & Objectives
  • Task 101: Complete Your Self Assessment
  • Task 102: Unit Pre-Assessment
The Basics of Plating
  • Task 103: The Basics of Plating
  • Task 104: Activity | Plating
  • Task 105: Lesson Practice Recipes
  • Task 106: Practice & Share Your Photos
Review
Unit Review & Assessment
  • Task 107: Unit Review & Quiz Preparation
  • Task 108: Unit Quiz
End of Unit 5
Unit 6: Course Review and Exam
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Good luck! This course covered a very large amount of content, and this final is _comprehensive_ and thus derives questions from all previous units in the course. Go back and review previous practice quizzes (in lessons) and flash cards (in unit reviews) to sharpen your mind before you take the final exam.
Review
Course Review
  • Task 109: Survey | Share Your Course Feedback
  • Task 110: Capstone Activity
  • Task 111: Course Review & Exam Preparation
  • Task 112: Course Final Exam
  • Task 113: Books & Other References
End of Unit 6

Course Description

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.

Once learners become proficient in core cooking techniques, they advance to menu planning and batch cooking, where food is prepared in advance and later reheated or assembled to order. The course concludes with an exploration of plate design and workstation set up to aesthetically arrange, sauce and garnish a plate before serving it to a diner. Learning activities include readings, visual demonstrations, image upload, instructor review and feedback of cooking and plating techniques, and graded tests and quizzes.

Instructional hours: Approximately 55

Course Highlights

  • 4 Units
  • 19 lessons
  • More than 110 learning tasks
  • Example recipe applications for each area of functionality
  • Over 25 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 75 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • 55 contact hours
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Demonstrate knowledge of basic food safety principles and practices
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Identify, describe and apply dry-heat cooking methods
  • Identify, describe and apply moist-heat cooking methods
  • Explain and demonstrate principles of meat, poultry and fish cookery
  • Use and prepare a variety of legume dishes
  • Demonstrate knowledge and application of seasoning and flavoring
  • Explain and demonstrate principles of plating and presenting food

Course Description

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.

Once learners become proficient in core cooking techniques, they advance to menu planning and batch cooking, where food is prepared in advance and later reheated or assembled to order. The course concludes with an exploration of plate design and workstation set up to aesthetically arrange, sauce and garnish a plate before serving it to a diner. Learning activities include readings, visual demonstrations, image upload, instructor review and feedback of cooking and plating techniques, and graded tests and quizzes.

Instructional hours: Approximately 55

Course Highlights

  • 4 Units
  • 19 lessons
  • More than 110 learning tasks
  • Example recipe applications for each area of functionality
  • Over 25 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 75 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • 55 contact hours
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Demonstrate knowledge of basic food safety principles and practices
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Identify, describe and apply dry-heat cooking methods
  • Identify, describe and apply moist-heat cooking methods
  • Explain and demonstrate principles of meat, poultry and fish cookery
  • Use and prepare a variety of legume dishes
  • Demonstrate knowledge and application of seasoning and flavoring
  • Explain and demonstrate principles of plating and presenting food