knife skills vegetable cookery

Week 1 Knife Skills & Vegetable Cookery 1

  • Basic cutting motions and body posturing
  • Ergonomics and efficiency when cutting
  • Vegetable cooking techniques: blanching, simmering and poaching
  • Cooking with salt
  • Knife honing and sharpening

Week 2 Knife Skills & Vegetable Cookery 2

  • Precise knife cuts: cube, plank, matchstick and more
  • Techniques for consistent knife cuts
  • Introduction to vegetable pigments

Week 3 Knife Skills & Vegetable Cookery 3

  • Vegetable cooking techniques: sautéing, sweating and caramelizing
  • Course Exit Exam