Cooking Meat, Fish, Poultry & Plant-Based Proteins

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Unit 1: Orientation & Course Overview
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This unit provides an overview and orientation to this Cooking Meat, Fish, Poultry, & Plant-Based Proteins 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
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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: Beef, Pork & Lamb
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This unit will give have you practice various cooking methods with beef, lamb, and pork. You will learn how to identify premium cuts of steak that are on the market. You will also learn about the importance of marbling and how the type of aging impacts both the quality and cost of meat. You will also learn a few tips for how to choose the most appropriate steak to suit the type of meal you are making, and you will learn to prepare meat for cooking and the best cooking techniques, including roasting prime rib.
Orientation
Unit Orientation
  • Task 15: Unit Orientation & Objectives
  • Task 16: Complete Your Self Assessment
  • Task 17: Unit Pre-Assessment
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Meat Cookery
  • Task 18: Introduction to How Heat Affects Protein
  • Task 19: The Basics of Coagulation
  • Task 20: Moist-Heat Coagulation
  • Task 21: Dry-Heat Coagulation
  • Task 22: Tender vs. Tough Proteins
  • Task 23: Protein | Indicators of Doneness
  • Task 24: Practice & Share Your Photos
  • Task 25: Lesson Practice Recipes
Beef | Premium Cuts of Steak
  • Task 26: Beef | Premium Cuts of Steak
  • Task 27: Labeling Sections of the Cow
Prepping Premium Steaks for Cooking
  • Task 28: Prepping Premium Steaks for Cooking
  • Task 29: Lesson Practice Recipes
How to Cook Premium Steaks
  • Task 30: How to Cook Premium Steaks
  • Task 31: Activity | Prepare a Steak
How to Roast Prime Rib
  • Task 32: How to Roast Prime Rib
  • Task 33: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 34: Unit Review & Quiz Preparation
  • Task 35: Unit Quiz
End of Unit 2
Unit 3: Poultry
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This unit is where you will learn about the basic anatomy of poultry and the difference between white and dark meat. You will learn how to break down a chicken, and how to carve a whole bird once it is cooked. You will learn how to perfectly roast a whole chicken and create delicious gravies and enhancements to go with it.
Orientation
Unit Orientation
  • Task 36: Unit Orientation & Objectives
  • Task 37: Complete Your Self Assessment
  • Task 38: Unit Pre-Assessment
Poultry Fundamentals
  • Task 39: Poultry Fundamentals
  • Task 40: Break Down a Chicken
  • Task 41: Lemon Chicken with Pine Nuts and Olives
  • Task 42: Labeling Sections of Chicken
  • Task 43: More Butchering Practice
  • Task 44: Lesson Practice Recipes
  • Task 45: Practice & Share Your Photos
  • Task 46: Activity | Prepare Poultry Dish
How to Roast a Whole Chicken
  • Task 47: How to Roast a Whole Chicken
  • Task 48: Learn How to Roast & Carve a Chicken
  • Task 49: Activity | Roast Chicken
  • Task 50: Make Homemade Gravy
  • Task 51: Lesson Practice Recipes
Enhancing Basic Roast Chicken
  • Task 52: Enhancing Basic Roast Chicken
  • Task 53: Activity | Prepare Chicken
Review
Unit Review & Assessment
  • Task 54: Unit Review & Quiz Preparation
  • Task 55: Unit Quiz
End of Unit 3
Unit 4: Plant-Based Alternatives to Meat & Dairy
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This unit addresses plant-based alternatives to meat and dairy. It will introduce proteins such as tofu, tempeh and seitan, and dairy alternatives such as nut milks and cheeses.
Orientation
Unit Orientation
  • Task 56: Unit Orientation & Objectives
  • Task 57: What to Expect in this Unit
  • Task 58: Complete Your Self-Assessment
  • Task 59: Unit Pre-Assessment
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Basic Plant-Based Proteins
  • Task 60: Plant-Based Proteins | Introduction
  • Task 61: Working with Tempeh
  • Task 62: Lesson Practice Recipes
  • Task 63: Working with Tofu
  • Task 64: Activity | Working with Tofu
  • Task 65: Working with Products on the Market
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Seitan | Methods, Uses & Recipes
  • Task 66: Seitan | Introduction
  • Task 67: Seitan Basics
  • Task 68: Making the Base Seitan Dough
  • Task 69: Activity | Braising Seitan
  • Task 70: Simmering Seitan
  • Task 71: Steaming Seitan
  • Task 72: Activity | Rolling Seitan Sausages
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Plant-Based Dairy Alternatives
  • Task 73: Plant-Based Dairy Alternatives | Introduction
  • Task 74: Converting Recipes to Be Dairy-Free
  • Task 75: Nut & Seed Milk
  • Task 76: Lesson Practice Recipes
  • Task 77: Sweet Creams
  • Task 78: Savory Creams
  • Task 79: Sour Cream & Aioli
  • Task 80: Cheese & Cheese Spreads
  • Task 81: Lesson Practice Recipes
  • Task 82: Butter
  • Task 83: Working with Products on the Market
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Researching World Cuisines
  • Task 84: Lesson Overview
  • Task 85: Researching Cuisines & Recipes | Introduction
  • Task 86: What to Expect in this Unit
  • Task 87: Searching for Online Resources
  • Task 88: Finding & Selecting Online Resources
  • Task 89: FIELD TRIP: Explore a New Cuisine
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Exploring & Applying Flavors
  • Task 90: Exploring & Applying Flavors | Introduction
  • Task 91: Activity | Flavors with Cauliflower ‘Steak’
  • Task 92: Activity | Flavors with Chickpeas
Review
Unit Review & Assessment
  • Task 93: Unit Review & Quiz Preparation
  • Task 94: Unit Quiz
End of Unit 4
Unit 5: Fish & Seafood
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This unit introduces the cook to the fundamentals of proper buying, storing and cooking of a variety of fish. A focus is given to how to properly pan-fry fish.
Orientation
Unit Orientation
  • Task 95: Unit Orientation & Objectives
  • Task 96: Complete Your Self Assessment
  • Task 97: Unit Pre-Assessment
How to Buy & Store Fish
  • Task 98: How to Buy & Store Fish
  • Task 99: Lesson Practice Recipes
Cooking Fish Fundamentals
  • Task 100: Cooking Fish Fundamentals
  • Task 101: Activity | Prepare Fish
How to Pan Fry Fish
  • Task 102: How to Pan Fry Fish
  • Task 103: Activity | Pan Fry Fish
  • Task 104: Lesson Practice Recipes
  • Task 105: Practice & Share Your Photos
Review
Unit Review & Assessment
  • Task 106: Unit Review & Quiz Preparation
  • Task 107: Unit Quiz
End of Unit 5
Unit 6: Course Review and Exam EDIT
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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 108: Survey | Share Your Course Feedback
  • Task 109: Capstone Activity
  • Task 110: Course Review & Exam Preparation
  • Task 111: Course Final Exam
  • Task 112: Books & Other References
End of Unit 6

Course Description

As the student grasps basic cooking techniques, they need to further master those methods using a variety of animal and plant proteins. These food items are generally the costliest to procure, the most difficult to reproduce expertly and consistently, and consequently come with a premium price on the menu. Students practice multiple preparations of beef, lamb, chicken, fish and plant-based dishes.

Learners categorize cuts of meat and fowl, as well as illustrate the proper buying, storing and cooking of fish. Students refine their technique with plant-based proteins such as tofu, tempeh, seitan, among others. Learning activities include evaluated cooking practice, image uploads, and other graded assessments that demonstrate competency in cooking techniques.

Instructional hours: Approximately 55

Course Highlights

  • 4 Units
  • 17 lessons
  • More than 110 learning tasks
  • Example recipe applications for each area of functionality
  • Over 20 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
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program

Course Objectives

  • Demonstrate knowledge of basic food safety principles and practices
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate principles of preparing vegetables and plant-based proteins
  • 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
  • Demonstrate knowledge and application of seasoning and flavoring
  • Explain and demonstrate principles of plating and presenting food

Course Description

As the student grasps basic cooking techniques, they need to further master those methods using a variety of animal and plant proteins. These food items are generally the costliest to procure, the most difficult to reproduce expertly and consistently, and consequently come with a premium price on the menu. Students practice multiple preparations of beef, lamb, chicken, fish and plant-based dishes.

Learners categorize cuts of meat and fowl, as well as illustrate the proper buying, storing and cooking of fish. Students refine their technique with plant-based proteins such as tofu, tempeh, seitan, among others. Learning activities include evaluated cooking practice, image uploads, and other graded assessments that demonstrate competency in cooking techniques.

Instructional hours: Approximately 55

Course Highlights

  • 4 Units
  • 17 lessons
  • More than 110 learning tasks
  • Example recipe applications for each area of functionality
  • Over 20 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
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program

Course Objectives

  • Demonstrate knowledge of basic food safety principles and practices
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate principles of preparing vegetables and plant-based proteins
  • 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
  • Demonstrate knowledge and application of seasoning and flavoring
  • Explain and demonstrate principles of plating and presenting food