Rouxbe Rouxbe Individual Courses

Course: Jacques Pépin: A Legacy of Technique

CEHs: 30
Description: Jacques Pépin: Legacy of Technique is designed to make students feel as though Jacques is in their kitchen showing them how to prepare meals, helping them learn the underlying principles and to learn to cook more like Jacques. From his classic French omelet to breaking down a chicken, this culinary overview of Jacques’ illustrious career is a visually stimulating, educational, mouth-watering journey.

Course: Food Safety

Rouxbe Online Culinary School
CEHs: 4
Description: In the United States, it’s estimated that one in six people gets foodborne illness each year—the equivalent of about 48 million cases of foodborne illness. Many people get foodborne illness but don’t realize it. Foodborne illness can be as harmless as an upset stomach, but can commonly appear as nausea, diarrhea or vomiting. However, in some cases it can cause life-threatening illness or death. Everyone is susceptible to foodborne illness, and especially children, the elderly, pregnant women and people with compromised immune systems. Whether you cook for yourself or for others, it’s important to be able to handle food in a safe manner. In this course, you’ll learn how to adopt food-safe practices to avoid foodborne illness. You’ll learn about common causes of foodborne illness and the importance of handwashing. You’ll also learn how to purchase, store, prepare and cook food in a safe manner. Finally, you’ll learn how to keep a clean and sanitary kitchen.

Course: Plant-Based Cooking: An Introduction

CEHs: 48
Description: In this course you will learn about how exciting plant-based cooking can be. We will help to arm you with the tools needed to live and eat a plant-strong diet—from basic knife skills, to basic nutrition, to learning about how to convert or substitute recipes. You will also learn how to begin integrating more plant-based ingredients into your daily life, both inside and outside of your own kitchen. This course will also teach you about steaming, sweating, sautéing, braising, how to make salads, how to cook grains and legumes and so much more. Oh yeah, did we mention that you will also get to cook a whole bunch of delicious dishes as well. With a growing obesity epidemic, concerns over how strongly various foods correlate to disease and general concerns over additives or modifications to our food, people are increasingly turning to plant-based foods to enable healthier lifestyles.

Course: Forks Over Knives Ultimate Cooking Course

CEHs: 63
Description: This 90-day immersive online cooking course specializes in Forks Over Knives-style, wholefood, plant-based meal creation where you’ll learn not only what to cook, but how exactly to cook it. World-renowned chefs and educators Chad Sarno and Ken Rubin will serve as your lead instructors and introduce you to a whole new level of cooking. Bringing plant-based foods and flavor principles from all around the world, this course will teach you everything from cutting and prepping to using herbs and spices and all of the amazing things you can do without animal products or oils.

Course: Essential Vegan Desserts

CEHs: 80
Description: Essential Vegan Desserts is an online course based on Fran Costigan’s popular Vegan Baking Boot Camp. This 90-day course focuses on essential techniques and recipes so you can create professional quality vegan desserts with confidence. The course starts with an explanation of key equipment, ingredient selection and function, and foundational techniques for creating desserts without the use of eggs and dairy. As you progress, learning activities and practice recipes will showcase your ability to prepare and finish an array of vegan desserts ranging from gels, mousse and puddings, cookies, cakes, pies and tarts, pies, cakes, tarts and cookies. You’ll learn to use aquafaba, make sauces and creams, and create component desserts.

Course: The Cook’s Roadmap: An Introduction

CEHs: 52
Description: In this course, you will learn how to handle your chef&Y#8217;s knife like a pro. You will also learn about basic nutrition and what the heck macro and micro nutrients are and how they fit into your diet. This course will also teach your how to roast the perfect chicken as well as delicious roast vegetables. You will also learn about pan-frying, roasting, steaming, sweating, making salads, how to cook grains, how to buy and cook pasta and so much more. You will also learn about the Map of Cooking, a framework for thinking about cooking food, modeled after the thought process of real professional chefs. This top-down view helps students not only understand the landscape of cooking, but breaks cooking down into clear, conceptual pieces that can be mixed and matched to better understand, master or create new dishes.

Course: Plant-Based Foundations

CEHs: 30
Description: This course offers foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow you to explore and practice a variety of recipes and flavors from around the world.

Course: Culinary Rx

CEHs: 12 CEHs
Description: Rouxbe, the world’s leading online culinary school, has joined forces with The Plantrician Project, a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians. Culinary Rx is an online instructional cooking and nutrition education program that healthcare professionals prescribe to their patients for prevention and lifestyle health. Their joint mission is to provide the tool that aims to empower patients through their transition to a healthier, whole food, plant-based way of living. This course will help people navigate the many challenges inherent in moving away from foods that harm, to foods that truly have the power to heal and drive optimal health.

Course: Seafood Literacy

CEHs: 14
Description: Seafood Literacy introduces cooks to the foundational techniques and knowledge needed to include more sustainable seafood on the menu.

Course: Waste Not

CEHs: 5
Description: To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Waste Not provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.

Course: Egg Foundations

CEHs:25
Description: The American Egg Board welcomes you to Egg Foundations, and online course that offers video-based instruction focusing on egg cooking techniques, egg safety, nutrition and best practices for handling and serving eggs.

Course: Egg Functionality

CEHs: 10
Description: The American Egg Board welcomes you to Egg Functionality, an online course that offers instruction focusing on the functionality of eggs in culinary research, product development and food science applications.

Course: Salmon

CEHs: 2
Description: This course offers an introduction to the world of salmon, one of the most important types of seafood available globally.

Course: Introduction to Pastry Arts

CEHs: 60
Description: A 60-hour online course focusing on pastry, baking, and decorating. The units will teach everything you need to know to set up your ideal baking and pastry kitchen, get you started on the basics, and then move on the more advanced techniques.

Course: Introduction to Baking & Pastry

CEHs: 40
Description: A 40-hour online course focusing on pastry, baking, and decorating. The units will teach everything you need to know to set up your ideal baking and pastry kitchen, get you started on the basics, and then move on the more advanced techniques.

Course: Kitchen QuickStart

CEHs: 10
Description: This course is designed to support and complement your immediate culinary training needs. This is a resource for aspiring cooks to get a jump start to employment in the foodservice industry. Includes units on professionalism, knife skills, eggs, salads, cooking methods, pasta, and poultry.

Knife Skills

CEHs: 6
Description: Start chopping! Learning to use a knife will radically change your kitchen experience. The more comfortable you are cutting food, the more you will cut. The more you cut, the more you cook. The more you cook, the better you feel, so get chopping and change your life. In this course, you will learn the importance of selecting and caring for your knife- the most useful tool in your kitchen. You will be shown the correct techniques for cutting a variety of foods safely and effectively, and be introduced to cutting skills such as chopping, dicing and mincing. As you practice your skills and become more comfortable and proficient using your knife, you will be given a series of delicious recipes to prepare.

Egg Basics

Rouxbe Online Culinary School
CEHs: 7
Description: Eggs are one of the most versatile foods on earth and a popular breakfast item in many cultures. Cooking eggs properly can make all the difference to flavor and the speed of your breakfast preparation time. Egg cookery skills are not difficult to master but once you get the hang of them, you will be able to quickly and expertly handle the first and most important meal of the day. In this course, you will learn about the anatomy of the egg, and how to choose and store them properly. You will learn how to properly pan fry eggs, how to season and cook eggs to the desired doneness, from sunny-side up all the way to over-hard and even crispy. You will also learn what basted eggs are and how to cook them to the desired doneness. Finally, you will learn how to properly poach eggs to a soft, medium or hard doneness. You will also learn about the different types of liquids used to poach eggs, including butter, and how to poach eggs ahead of time to make service that much easier. Whether served for breakfast, brunch or as part of a main dish, properly-cooked eggs are the sign of a good cook. With just a bit of practice, you will be able to prepare eggs like a pro.

Mastering Your Fry Pan

Rouxbe Online Culinary School
CEHs: 9
Description: Becoming a master of your fry pan is within reach. You only need to learn a few key techniques and learn how to use and manage pan temperature. This course helps you become comfortable with using a fry pan, and allows you to practice and become proficient at some of the main dryheat cooking techniques that use the fry pan. It will introduce you to skills such as how to properly heat a pan for cooking, how to pan fry, how to sear, sauté, sweat and pan-toss.

How to Cook & Make Pasta

Rouxbe Online Culinary School
CEHs: 10
Description: Pasta is one of the most loved dishes around the world. In Italy, eating a plate of pasta is a daily ritual – a plate of properly-cooked pasta that is. Remarkably, however, most people inadvertently have been eating improperly cooked pasta for most of their lives. In this course, you will learn the essentials in order to properly select and cook pasta, including the anatomy of wheat and how gluten works. You will learn how to cook both dried and fresh pasta and how to test each type for doneness. You will also learn how to properly drain, sauce and serve pasta. You will be introduced to how to make your own fresh pasta at home, and finally, you will learn how to match different sauces to the type of pasta you are cooking. Even though cooking pasta is perceived to be very simple, you may be quite surprised to find out how many mistakes are commonly made. If pasta is a mainstay in your culinary repertoire, this course is sure to change the way you enjoy it.

Cooking Premium Steaks

Rouxbe Online Culinary School
CEHs: 6
Description: Become the steak master you want to be and learn how to properly apply heat to meat! There is nothing more impressive in a meal than a juicy, fresh-out-of-the-pan or off the grill steak that has been prepared, cooked and rested correctly and deliciously! In this course, you will learn how to identify premium cuts of meat and understand how to temper and prepare them for cooking. You will learn to cook premium steaks using two different methods, and we will show you how to determine doneness and why it is vital to rest meat prior to serving. You will also learn about the advantages of cooking steaks on the grill and in a pan. Finally, using the pan method, we will teach you how to make a quick and delicious sauce to accompany your steak. By learning just a few simple techniques, you will be able to confidently and consistently cook moist and juicy steaks every time. This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content and instructor support.

Cooking Vegetables

Rouxbe Online Culinary School
CEHs: 10
Description: Incorporating more vegetables into your life definitely does not have to mean boring, woody salads and overcooked carrots! There are many simple, delicious cooking methods and ways to bring more veggies, and therefore more health, into your life! Properly-cooked vegetables are hard to come by. They are either too crunchy or terribly over-cooked. When cooking vegetables, the main objectives are to preserve flavor and color, while achieving the desired texture. In this course you will learn the basics of vegetable cookery. By understanding vegetable pigments and how to preserve them, the differences between boiling, simmering, blanching and parboiling, steaming and roasting you won’t ever have those childhood fears of eating poorly-cooked vegetables again. Rouxbe ACF-Approved Continuing Education Hours—ACFEF re-review.

Cooking Chicken & Poultry

Rouxbe Online Culinary School
CEHs: 9
Description: Nothing symbolizes home cooking as much as a roast chicken. Roast chicken should be part of every cook’s repertoire, as it is one of the easiest dishes to prepare. Not only does roast chicken make for an incredibly satisfying meal, but any leftovers can be used to make a variety of quick and delicious dishes. The leftover bones can even be used to make a flavorful stock, utilizing every part of the bird. In this course, you will learn how to roast a chicken with the least amount of fuss and clean up. You will learn what type of chicken to choose and how to prepare it for roasting, how to check it for doneness, rest it and carve it. No longer will you have to rely on those dry, pre-cooked, supermarket birds! You will learn how to prepare a delicious gravy and side dishes to accompany your chicken, and recipes that will demonstrate how to use leftover parts of the bird to make quick and delicious weeknight meals. This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content.

Grains & Legumes

CEHs: 17
Description: Rice too mushy? Lentils too tough? Quinoa too bitter? This course will turn on your cooking brain and help you understand how to make wholesome grain-based dishes that are fluffy, healthful and delicious! Grains and legumes are the staple of many cultures around the world and have been for centuries.

 

Art of the Wok: Stir-Frying

CEHs: 5
Description: A stir-fry is the ultimate one-pan dish and literally any combination of ingredients can be used to create a stir-fry. Whether chicken, shell-fish, pork, beef or simply vegetables are used, with the stir-frying technique, you can prepare highly flavorful meals in a matter of minutes. In this course, you will learn about the importance of high heat and the many advantages of this extremely versatile cooking technique. You will learn about the basic equipment required for stir-frying and how to choose a wok or pan that works best for your heat source. You will learn about the five main components of a stir-fry and how to properly prepare these ingredients prior to cooking. You will learn about a technique known as velveting, as well as many other valuable tips for successful stir-frying so you can avoid those soggy and disappointing dishes. Finally, you will learn a very common sequence used to properly and quickly stir-fry a dish over very high heat.

 

Steaming, Stewing & Braising

Rouxbe Online Culinary School
CEHs: 12
Description: A great variety of dishes are cooked using moist heat methods—whether you are referring to soups, stews, steamed foods, or braised dishes. These are all beloved foods around the world because they evoke a feeling of sharing or community. In understanding the differences between specific most-heat cooking methods, you will be able to successfully understand and practice a great number of recipes from around the world—as many world cuisines use these methods. You will also use this knowledge and skills to perfect and hone old family favorites and to use as a way to explore new culinary creations. Steaming and submersion are most methods that use hot moist vapor and hot liquid, respectively, to cook foods. Depending on the specific dish, these can be executed very quickly (i.e., steaming small pieces of fish) or over a longer period of time (slow poaching a whole fish). Combination cooking techniques of braising and stewing use dry heat to add color, flavor, and moist heat with extended cook times to break down fibrous matter or connective tissue.

Handling a Chef’s Knife

Rouxbe Online Culinary School
CEHs: 1
Description: In this lesson, you will learn how to cut using a chef’s knife. You will learn how to grip a chef’s knife, how to position your guide hand and the mechanics of the rolling technique. Most new cooks feel intimidated by a sharp blade, so we will demonstrate a safe and effective way for you to practice this skill before you even pick up your knife. Once you are comfortable, we will show you how to practice cutting with your chef’s knife. We will also show you various ways to position your knife and hands based on the ingredient you are cutting. And finally, we will show you how to hone your knife in order to keep it nice and sharp. We cannot over-emphasize the importance of this lesson which will, in a very short time, put you on the most effective path to good cooking. It is an exhilarating feeling once you learn how to properly handle a chef’s knife and once you do, you will be able to easily and confidently move on to more challenging techniques to create a variety of delicious dishes.

How to Cut Using a Chef’s Knife

Rouxbe Online Culinary School
CEHs: 1.5
Description: Excellent cooks can perform a variety of precise knife cuts quickly and efficiently. This is because they have perfected their knife skills by practicing over and over again. It is important to remember, however, that all successful chefs once started as novices—awkward at first—but with determination and commitment, they developed the first and most essential skill in all of cooking: how to cut using a chef’s knife. The key to using a chef’s knife is to train your hands to apply precise and rhythmic cutting motions so the food you prep prior to actually cooking it is accomplished quickly and with confidence. By applying the correct motion for a variety of cuts, you not only make the cooking of any meal that much quicker and more appealing, but you also expand the possibilities of that dish’s texture based on the cuts you use. In other words, your repertoire of what you can and WILL cook is directly affected by how well and confidently you can use your chef’s knife. In this lesson, you will learn how to safely and properly cut a variety of ingredients no matter what their shape. There are a lot of fancy and often confusing terms used in recipes to describe different ways to cut ingredients. Terms such as mince, julienne, chiffonade, and brunoise are all very useful to describe specific cuts, but generally, all you need to learn is how to slice and then dicing and all other cuts will naturally follow. Eventually, you will develop a special bond with your knife – the same bond a crafts person has with certain tools. Once this happens, cooking becomes extremely enjoyable.

Selecting a Knife

Rouxbe Online Culinary School
CEHs: 0.5
Description: The first and most important step in becoming a good cook is to have a good set of knives and just a few are enough to get any new cook started on a successful culinary path. The function of your knives is to get your hands started—to train them to prep and move ingredients effectively from the cutting board into your pots and pans and finally on to the dinner plate. In this lesson, you will learn what is included in a basic knife set. You will also learn about four styles of chef’s knives and how to determine which chef’s knife is right for you because out of all of these knives, the chef’s knife will be your most used tool in the kitchen. Even though the market is filled with various styles of knives, it all comes down to finding a chef’s knife that fits your own hand—for it will be THAT knife that will take your cooking to much higher levels.

Eggs | Anatomy, Boiling & Scrambling

Rouxbe Online Culinary School
CEHs: 2
Description: Eggs are extremely versatile and an indispensable ingredient in both culinary and pastry kitchens. Despite their importance in cooking, many people don’t know a lot about eggs. In this lesson, you will learn about the anatomy of an egg. You will learn how to buy and properly store eggs and how to determine the freshness of eggs. You will also learn two basic ways to cook eggs: boiling and scrambling. Here you will learn how to properly cook eggs in water to achieve either a soft, medium or hard yolk. You will learn how to peel eggs and how to identify if an egg in its shell has been cooked or not. You will learn how to scramble eggs to achieve either small and creamy curds or large and fluffy curds. You will also learn how to season and finish eggs. Whether you use eggs to make breakfast, a mid-day treat or dinner, with this lesson, you will not only know how to choose the best eggs for the foods you make, you will also be able to serve perfectly-cooked boiled and scrambled eggs every time.

How to Pan Fry

CEHs: 2.5
Description: Pan frying is one of the most common dry-heat cooking methods, yet many cooks have trouble achieving that nice golden crust when pan frying or they have problems with sticking and burning. Pan frying is an important cooking skill to learn as so many recipes start in the pan. In this lesson, 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.

How to Make Roux

Rouxbe Online Culinary School
CEHs: 2
Description: Roux is one of the essential building blocks in cooking and is made by cooking fat and flour together. Roux is used to thicken liquids to make wonderful soups, stews and sauces. It is also used to thicken stock when making velouté and milk or cream when making béchamel. In this lesson, you will learn what roux is. You will learn how to make a white, blond and brown roux and the differences between them. Knowing how to make a roux and determining how far to cook it opens up a world of sauces and dishes. Once you learn how to properly make this important building block, you will be able to create a variety of sensational soups, stews, gravies and silky sauces.

How to Make Stock | Fundamentals

CEHs: 1
Description: In this lesson, you will learn the fundamentals of making stock. You will learn about the equipment required, the basic components, the importance of simmering and skimming and how to strain and cool, defat and store stock. While this lesson will walk you through the process of making a white chicken stock, it is important to note that the principles you learn here apply to all types of stock. If you seriously want to learn how to cook well, you need to know how to make stock. By simply using stock rather than water in almost any area of your cooking, you can effortlessly add delicious flavor to the food you cook—even to everyday rice and grains. By having quality stock on hand, not only will you have the foundation of a great dish, you will also be excited and motivated to cook a variety of new dishes.

How to Make Béchamel Sauce

Rouxbe Online Culinary School

CEHs: 1
Description: Béchamel is one of the five mother sauces. Appreciated for its subtle flavor and neutral color, a well-made béchamel is rich, creamy and silky-smooth. It is an essential component in many lasagnas, cream soups, gratins and in an authentic Mac n’Cheese. In this lesson, you will learn about béchamel sauce and the ingredients used to make it. You will learn two different methods for making béchamel and how to prevent lumps. You will learn how to infuse the sauce with various flavors and how to adjust the consistency to suit the dish you are making. Finally, you will learn how to finish, store and reheat this extremely versatile sauce. By knowing how to whip up a simple béchamel, a variety of interesting sauces, soups and mouthwatering mains will be at your fingertips.

Knife Sharpening with a Whetstone

Rouxbe Online Culinary School
CEHs: 1
Description: The sign of a true professional chef is one that trusts solely their own hands to sharpen their most important kitchen tool—their chef’s knife. A sharp knife is essential in every kitchen, yet the vast majority of cooks have knives that cannot even cut through a tomato without difficulty. Dull knives make cooking less enjoyable because the initial task of prepping ingredients becomes a difficult chore – not to mention a safety hazard to your fingers. The quality of your knife’s edge will ultimately reveal your desire and commitment to get cooking. In this lesson, you will learn about the importance of a sharp knife. You will learn about various whetstones and how to care for them and what happens to a knife during sharpening. You will learn how to sharpen, polish and maintain your knives. With just a bit of patience and practice, you will be able to sharpen your own knife just like a professional cook – a true crafts person. The first time you successfully sharpen your knife on a whetstone with your own hands to the point that it will cut through tomato skin and especially through paper, it will give you a boost of confidence. This will make it easier for you to pick up your knife and get started and will confirm that you belong to this craft we call cooking.

How to Make an Omelet

Rouxbe Online Culinary School
CEHs: 1.5
Description: In the professional cooking world and in culinary schools, the ability to make a perfect omelet is also a sign of a well-trained chef. The great thing though is that while it does take a bit of practice, making a great omelet is within everyone’s reach. This lesson will guide you through the process of making impressive omelets whether they are plain, filled with various ingredients or made with egg whites. Omelets are delicious for breakfast, especially when served alongside some golden-fried hash browns; however, if served with a nice light salad, they also make for a quick and nutritious lunch or dinner.

Eggs | Frying, Basting & Poaching

Rouxbe Online Culinary School
CEHs: 1.5
Description: In this lesson, you will learn how to properly pan fry eggs. You will learn how to season and cook eggs to the desired doneness—from sunny-side up all the way to over-hard and even crispy. You will also learn what basted eggs are and how to cook them to the desired doneness. Finally, you will learn how to properly poach eggs to a soft, medium or hard doneness. You will also learn about the different types of liquids used to poach eggs, including butter, and how to poach eggs ahead of time to make service that much easier. Whether served for breakfast, brunch or as part of a main dish, properly-cooked eggs are the sign of a good cook. With just a bit of practice, you will be able to fry, baste and poach eggs like a pro.

How to Make Tomato Sauce

Rouxbe Online Culinary School
CEHs: 2
Description: Tomato sauce is one of the most important mother sauces and is an indispensable staple in many kitchens around the world. In Italian cuisine, tomato sauce is everything and there is absolutely no option but to make it from scratch. Once you know the fundamental skills for making an authentic version, you will understand why. In this lesson, you will learn how to make tomato sauce using just a few quality ingredients. Once you learn how to choose and prepare these ingredients, you will learn the very simple techniques necessary to build a sauce that has a rich and pure tomato flavor. A delicious and healthy tomato sauce is very easy to make and is extremely versatile. By having this tasty staple on hand, you will be able to build your favorite pizza, use it in dishes such as chicken parmigiana and as a base for a variety of pasta dishes. It can even be used to top your morning breakfast. We guarantee that the first time you make tomato sauce from scratch, you are sure to be converted.

How to Sauté

Rouxbe Online Culinary School
CEHs: 1.5
Description: Learning how to sauté is an important task for any home cook or professional chef. It is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan. When learning how to sauté, there are a few things you need to understand before you can master this cooking technique. In this lesson, we will cover these key steps required for sautéing success.

How to Make Velouté Sauce

Rouxbe Online Culinary School
CEH: 1
Description: Velouté is one of the five mother sauces which is made by thickening a flavorful stock with a roux. As its name implies, its velvety and smooth texture is what makes a velouté sauce so special. Not only can velouté be used to create many delicious sauces, it can also be used to make a variety of soups and dishes from almost every cuisine. The importance of a velouté is that once mastered, it teaches you exactly what to look for in a perfect sauce, especially in terms of consistency and mouth feel. Once you have grasped the technique and concept of a velouté sauce, no other sauce allows you to play and experiment with different combinations of aromatics, herbs and spices and pastes. In this lesson, you will learn about velouté sauce and the components used to make it. You will learn the steps to make a basic velouté sauce and how to season, enrich and store it. Finally, you will learn how to vary a basic velouté sauce to compliment the flavor profiles of the many dishes you will be able to create.

How to Sweat Ingredients

Rouxbe Online Culinary School
CEHs: 2
Description: Sweating is the gentlest dry-heat cooking method. Sweating is commonly the first step or technique used to begin developing flavor in a dish. If sweating is done incorrectly, it can negatively impact the end result. In this lesson, you will learn how to sweat properly and why it is often beneficial to sweat the small stuff.

Wheat & Gluten

Rouxbe Online Culinary School
CEHs: 2
Description: Wheat is one of the most common grains used in everyday foods. In this lesson you get an “inside look” into gluten – the magical component in wheat that enables us to make so many wonderful products. You will learn what gluten is, where it comes from, and when gluten is and isn’t your friend.

How to Make a Dark Stock

Rouxbe Online Culinary School
CEHs: 1
Description: In the world of fine cooking, dark meat stock is an essential ingredient in the kitchen. Dark stocks basically replicate the same flavors savored from grilled meats, roasted vegetables and caramelized onions, but in a pure liquid form. This incredibly flavorful liquid allows chefs to inject immediate flavor into their dishes and lays the foundation for them to create many wonderful soups, stews and braised dishes. In fact, a rich dark stock is a saucier’s building block used to create an impressive repertoire of both simple and complex sauces. This lesson builds upon the principles in the lesson on How to Make Stock Fundamentals. Here, in this lesson, you will learn the difference between white and dark stocks, how to develop flavor through caramelizing and deglazing and how to make a dark stock from beginning to end. If there was one foundational preparation that connects the home cook to the world of the professional, it would be dark stock. With a good homemade dark stock on hand, you will be able to make many simple meals and tackle more complex dishes with courage. This will allow you to execute many special menu ideas and create a variety of restaurant-caliber dishes.

How to Make Broth

Rouxbe Online Culinary School
CEHs: 1
Description: This lesson builds upon the skills and techniques learned in the lessons on How to Make Stock Fundamentals and How to Make Dark Stock. In this lesson you will learn the differences between a broth and a stock as they are often confused. You will also learn the process of making either a white or dark broth. By learning this easy process, you will not only be able to incorporate a flavorful broth into your cooking, you will be able to build a variety of different dishes from delicious soups to whole meals.

How to Cook Pasta

Rouxbe Online Culinary School
CEHs: 2.5
Description: Pasta is one of the most loved dishes around the world. In Italy, eating a plate of pasta is a daily ritual – a plate of properly-cooked pasta that is. Remarkably, however, most people inadvertently have been eating improperly cooked pasta for most of their lives. In this lesson, you will learn the essentials in order to properly cook pasta. You will learn how to cook both dried and fresh pasta and how to test each type for doneness. You will also learn how to properly drain, sauce and serve pasta. Finally, you will learn how to match different sauces to the type of pasta you are cooking. Even though cooking pasta is perceived to be very simple, you may be quite surprised to find out how many mistakes are commonly made. If pasta is a mainstay in your culinary repertoire, this lesson is sure to change the way you enjoy it.

Pan Tossing

Rouxbe Online Culinary School
CEHs: 2.5
Description: Pan tossing is a very efficient action which allows you to quickly move and mix many small pieces of food in one motion. In this lesson, you will learn the motion of pan tossing and how to properly toss foods while cooking.

The Basics of Plating

Rouxbe Online Culinary School
CEHs: 2
Description: Professional chefs have the ability to bring a dish quickly together and plate it beautifully without hesitation. They do this with confidence and great consistency because they plan it out beforehand and continually practice. Excellent, consistent, and quick plating takes just a bit of forethought, practice and skill. In this lesson, we will share a few of the foundational guidelines that cooks use every day in professional kitchens. Note that this is only scratching the surface of the possibilities and creativity of plating. If you follow these simple guidelines, your plating will improve dramatically.

How to Make Pan Sauce

Rouxbe Online Culinary School
CEHs: 2
Description: Pan sauces are à la minute sauces made in the same pan in which ingredients, especially meats, have been sautéed, seared or pan-fried. Wise cooks know that the tasty brown bits, also known as sucs, that are left on the bottom of a pan, are as good as gold. By learning how to take advantage of these delicious, caramelized bits, you will be able to create quick and highly flavorful pan sauces, which will take each dish that you make to a whole new level. In this lesson, we will show you how to properly develop sucs and how to utilize them to build delicious pan sauces. We will also show you how to integrate your own personal twists to build both simple and complex sauces with many layers of flavor. You will learn how to safely and properly deglaze the pan and how to achieve the proper sauce consistency. We will also show you how to enrich and finish pan sauces in order to balance their flavor and give them a beautiful, glossy sheen. Knowing how to make a delicious pan sauce is one of the differences between an average cook and a skilled chef. That is why the saucier station in any high-end restaurant is a well-respected and often sought-after position.

How to Make Short Stock

Rouxbe Online Culinary School
CEHs: 1
Description: Short on time, have no stock on hand, or you just want to add a bit of flavor to a dish? Short stock is your answer. Short stocks are small batches of stock that are made with small pieces of caramelized bones and mirepoix. These stocks are cooked in a short amount of time and are often made in conjunction with another dish to enhance its primary flavors. In this lesson, you will learn how to make a short stock from start to finish. You will learn about the reasons for and the benefits of making this type of stock. These flavorful stocks will not only help you to easily infuse extra flavor into the food you are preparing, they will also allow you to create many delicious gravies and sauces to pair with a variety of dishes.

Beef | Premium Cuts of Steak

Rouxbe Online Culinary School
CEHs: 1.5
Description: One of the main reasons why high-end steak houses serve incredible steaks is because they know how to identify premium cuts of beef and apply the correct technique in its preparation. Because there are so many different steaks available, identifying a quality cut can be an overwhelming experience; however, the good news is once you learn some very basic knowledge, it will be extremely easy to go to the market and spot a quality steak. In this lesson, you will learn how to identify the most popular 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. Although many delicious steaks come from various parts of the steer, in this lesson, we are going to focus on the premium cuts of beef. By learning how to choose premium steaks, not only will you be spending your money wisely, but you will be well on your way to creating delicious, restaurant-quality steaks at home.

Poultry Fundamentals

Rouxbe Online Culinary School
CEHs: 4
Description: Whether you choose to cook turkey, chicken, quail, Cornish hen or duck (or any other type of poultry), it’s important to realize that each bird has relatively the same anatomy. Once you understand that each part—the legs, the breasts and the wings—is composed of different muscle tissue, you can begin to understand which cooking methods are best suited to each part—no matter which type of bird you choose to cook. In this lesson, you will learn about the basic anatomy of poultry and the difference between white and dark meat. You will also learn which cooking methods are best suited to each part of poultry. Finally, you will learn how to buy, store and thaw poultry.

Submersion Cooking Methods

Rouxbe Online Culinary School
CEHs: 3
Description: Submersion cooking methods are moist-heat cooking methods that consist of poaching, simmering and boiling. In these cases, ingredients are cooked by being submerged in hot liquids. Most people think that cooking ingredients in a liquid is as simple as placing the ingredients in the liquid and then waiting until they are done; but, the temperature of the liquid in which the ingredients are cooked will dramatically affect the final outcome. In this lesson, you will learn about poaching, simmering and boiling and how to identify each of these submersion temperatures. The main difference between each of these methods is temperature, which varies only by about 50 degrees Fahrenheit. However, within this temperature range, the food you cook is impacted in very different ways.

How to Select Pasta

Rouxbe Online Culinary School
CEHs: 1
Description: While there is a big difference between fresh, laminated, pasta and dried, extruded, pasta, contrary to popular belief, one is not necessarily better than the other. Both are appreciated for their unique qualities and are used for different purposes. In this lesson, you will learn how both extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will also learn that regardless of the brand, there are visual clues you can look for when choosing a package of dried pasta or things to be aware of when you are purchasing fresh. By understanding how pasta is made and knowing how to identify quality pasta, you are guaranteed to have the best pasta eating experiences.

Searing

Rouxbe Online Culinary School
CEHs: 2
Description: Searing is what gives many roasts, stews, braised dishes and even certain types of seafood that gorgeous, rich color and sweet flavor. It is a common mistake to use the terms pan-searing and pan-frying interchangeably. While searing is somewhat similar to pan frying, it is generally done over higher heat and is used to quickly brown the surface of foods without cooking them internally. In this lesson, you will learn how searing works. You will understand when to sear foods and how to sear on the stove top so you can add intense flavor and color to your cooking.

Salad Greens | Selecting and Preparing

Rouxbe Online Culinary School
CEHs: 1.5
Description: Fresh and crisp salad greens are a healthy and refreshing part of a balanced diet. These days, the markets are filled with an array of vibrant greens. One can literally make a unique salad every day of the week that will vary in color, composition and flavor. By using a variety of greens, salads will not only look visually stunning, but they will taste great.’ In this lesson, you will learn how to choose and identify an assortment of salad greens. You will learn how to clean and refresh greens and how to dry and store them. You will also learn how to properly dress and toss a salad and how to combine greens in order to compose different salads.

How to Make a Frittata

Rouxbe Online Culinary School
CEHs: 1
Description: Frittatas are delicious, Italian-style omelets. They are easy to make and can be served for breakfast, lunch or even dinner. Because the flavor combinations are virtually endless, frittatas are never boring. Whether you prepare ingredients or peek into the refrigerator to utilize leftovers, frittatas are like a blank canvass ready to accept a variety of textures, colors and flavors. In this lesson, you will learn how to make delicious and fluffy, frittatas. You will learn how to choose a good pan for making frittatas and how to determine how many eggs to use for the number of people you are serving. You will also learn how to properly prepare the ingredients for a frittata and how much filling to add to achieve a good balance. Finally, you will learn how to cook a frittata to achieve the best texture. One of the best things about frittatas is that you don’t need a recipe. Just by having these simple techniques in your back pocket, tasty and interesting frittatas become an easy go-to meal any time of the day.

Rice Basics

Rouxbe Online Culinary School
CEHs: 1.5
Description: Rice is the staple food for more than half of the world’s population and is one of the oldest cultivated grains. In this lesson, we will help you understand the basic anatomy of rice and how it is processed. You will also know how to identify different varieties of rice and how to store rice properly.

How to Use and Cook With Herbs

Rouxbe Online Culinary School
CEHs: 1
Description: One of the easiest ways to enhance the flavor of the food you prepare is to add herbs. Whether fresh or dried, you need to know how to use herbs and when to add them during the cooking process. In this lesson, you will learn about common types of culinary herbs and the difference between delicate and hardy herbs. You will also learn how to buy and store both fresh and dried herbs. Finally, and most importantly, you will learn how to prepare, use and cook with herbs so you can heighten the flavor of the food you are preparing.

How to Make a Butter Sauce

Rouxbe Online Culinary School
CEHs: 1
Description: Butter sauce is also called a beurre blanc sauce (“white butter”) or sauce blanc. It is a classic French butter sauce that is often served at fancy restaurants. It is considered by some to be a bit more challenging sauce because it has a tendency to split. Beurre blanc or butter sauce goes well with many vegetables and lean meats and is especially delicious in fish recipes and seafood recipes. In this lesson, we will show you how to prepare a basic beurre blanc. You will learn how to serve and hold beurre blanc and how to fix it if it happens to split. Finally, we will show you how to vary this elegant sauce to make many other delicious sauces.

Salad Dressing & Vinaigrette Basics

Rouxbe Online Culinary School
CEHs: 1.5
Description: All chefs and seasoned cooks make their own vinaigrettes and dressings. They are extremely easy to make and most importantly, the cook is in complete control of what goes into them. In this lesson you will learn the difference between unstable and stable emulsions and the difference between vinaigrettes and dressings. We will teach you how to build a basic vinaigrette, using a variety of oils and acids. Once you learn how to make a basic vinaigrette, you will learn simple ways to flavor this kitchen staple. Finally, you will learn how to match vinaigrettes to various types of greens. Vinaigrettes are multi-functional and should not be reserved just for salads. Whether you are marinating foods or if you want to add a punch of flavor to steamed vegetables or grains, vinaigrettes are an extremely easy way to expand your culinary repertoire.

How to Season With Salt

Rouxbe Online Culinary School
CEHs: 1.5
Description: Any chef or confident cook will tell you that knowing how to season with salt is as crucial as any other technique you will learn. You may have already mastered many cooking techniques, but if your food isn’t seasoned properly with salt, it won’t matter—the flavors will be bland and unappealing. In this lesson, you will learn about the types of salt which are commonly used during the cooking process and how salt affects food. You will also learn how to season with salt and when to salt food during the cooking process, so you can bring out the best flavor in your food.

How to Make Veal and Beef Stock

Rouxbe Online Culinary School
CEHs: 1.5
Description: Quality beef or veal stock forms the basis for a variety of classic and contemporary soups and sauces. In this lesson, you will learn about the slight differences that you will need to apply to produce veal stock and/or beef stock – another important stock used by the professional chef. Veal stock is also the stock used to produce demi-glace – an important rich stock reduction used in high-end restaurants.

How to Make Fresh Pasta | Laminated Pasta

Rouxbe Online Culinary School
CEHs: 3.5
Description: Laminated pasta contains flour, water and/or eggs which are mixed together, kneaded and then squeezed through rollers. In addition to more common shapes, like fettuccini or spaghetti, laminated fresh pasta is also made to produce things like cannelloni, ravioli, tortellini, or handcut pappardelle noodles. Laminated pasta takes more time to make than simply buying pasta, but the end result is well worth the effort. Making your own pasta is not only an extremely satisfying experience, but it also allows you to control the flavor, thickness, shape, and filling. Imagine lasagne made with thick commercially made noodles, compared to layers of thinly-rolled, fresh pasta sheets. Eating tender, delicate pasta is a completely different experience than eating commercially dried pasta. In this lesson, you will learn about the types of flour used to make pasta. You will learn how to make pasta dough by hand and by using a food processor. You will also learn how to knead the dough, roll it through a pasta machine and various ways to cut and shape it. Finally, you will learn how to vary the color of pasta dough, so you can add interesting flavor and color to your cooking. Mastering the simple process of making your own pasta allows you to create many new and exciting dishes.

How to Preserve Vegetable Pigments

Rouxbe Online Culinary School
CEHs: 1
Description: Vegetables grow in an array of colors—from beautiful white to vibrant green, bright orange and deep red. This is due to the presence of certain pigments in their cells. In this lesson, you will learn about the different pigment categories and the things you need to keep in mind during cooking to preserve the optimal color and flavor.

Braising | Combination Cooking

Rouxbe Online Culinary School
CEHs: 2
Description: Braising is one of the combination cooking methods which involves both dry and moist heat. Meat and/or vegetables are often first browned and then slowly cooked in a liquid until they become fork tender. Succulent and full of flavor, braised dishes fit into every culture around the world because nearly any combination of aromatics, vegetables and liquids can be used to build a braised dish. In this lesson, you will learn the technique of braising. While many vegetables, such as fennel or Belgian endive can be braised, the ingredients that benefit most from this cooking method are tough and coarse cuts of meat. For this lesson, we are going to focus on braising meats, using beef short ribs as our example. In this lesson, you will learn how to choose and prepare the meat for braising and how to build a braised dish by adding various layers of flavor. You will also learn how to cook a braised dish, test it for doneness and how to finish the sauce prior to serving. Even though braising may seem like a time-consuming process, it is actually quite easy and requires very little work. We will walk you through the entire braising process so you can braise with confidence and best of all, without a recipe.

Combination Cooking Fundamentals

Rouxbe Online Culinary School
CEHs: 2
Description: Combination Cooking involves both dry- and moist-heat cooking. Braising, stewing and potroasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats. These types of cooking methods require long, gentle cooking to turn tougher cuts of meat into those fork-tender dishes that we often refer to as “comfort foods.” In this lesson, you will learn the few key steps and fundamentals to combination cooking. Understanding these key basics will help you stew, braise or pot roast without the need for a recipe.

How to Prep and Cook Premium Steaks

CEHs: 2
Description: A perfectly-cooked steak is a very personal thing. Everyone likes their steak cooked a particular way and to a certain doneness; however, cooking a steak to the perfect doneness consistently can be a challenge—even for a pro. In fact, even amongst professional cooks, there is a debate on how to achieve this. In this lesson, you will learn how to prep, temper, season and cook premium steaks using two different methods: the flip-once method and the flip-often method. We will compare the results of each so you can practice and discover which method you might prefer. We will show you how to determine doneness and why it is vital to rest meat prior to serving. You will also learn about the advantages of cooking steaks on the grill and in a pan. Finally, using the pan method, we will teach you how to make a quick and delicious sauce to accompany your steak.

How to Brine

Rouxbe Online Culinary School
CEHs: 1.5
Description: Brining is simply the technique of submerging meat, fish, or vegetables into a salty solution. Brining is an easy way to add additional moisture to leaner cuts of meat that can tend to dry out during cooking. Brining is also a very effective way to infuse flavor into neutral-flavored meats such as chicken, turkey and pork loin. For example, if you’d like to infuse the flavor of garlic and thyme into your next chicken, you can do this through brining. In this lesson, you will learn how brining works — from simple ratios of salt to water, to infusing flavor and brining times. Learn this simple and important technique and you will enjoy juicy, flavorful meat every time.

How to Make Hollandaise Sauce

Rouxbe Online Culinary School
CEHs: 2.5
Description: Hollandaise is one of the five main mother sauces. Made with butter and eggs, this warm emulsion sauce is thick, yet airy. A well-made hollandaise has a rich, buttery flavor with just a hint of acid (typically lemon) to balance it out. The sauce is most often paired with vegetables, meat, fish and egg dishes. Many people think that hollandaise is too challenging to make because it has a tendency to split or curdle. Despite the fact that there are several reasons why this can happen, a good hollandaise is actually not that difficult to achieve once you understand the process. In this lesson, you will learn about the main components of a hollandaise. You will learn how to make and season a hollandaise, how to hold it prior to serving and how to repair a split or broken sauce. You will also learn how to make a few derivative sauces from a base hollandaise including the ever-so-popular Béarnaise. By following just a few simple steps, you will be able to make any of these elegant and delicious sauces with ease.

How to Bread and Batter Foods

Rouxbe Online Culinary School
CEHs: 2
Description: Breaded and battered foods are appreciated for their crispy exterior and tender, moist interior. The dishes we enjoy so much such as chicken parmigiana, beer-battered fish, veal Milanese, polenta cakes and apple beignets all rely on a breading or batter to achieve the perfect texture and flavor. In this lesson, you will learn the reasons why many foods are breaded or battered prior to being cooked. You will learn about the basic breading components and how to set up a standard breading station. You will also learn about basic batter components and how they affect the final batter. Finally, you will learn how to bread and batter foods prior to cooking them. Properly breading and battering foods BEFORE cooking is as important as properly cooking them. By taking care with each of these steps, you will achieve the crunchiest and tastiest results. Alongside a balanced diet, fried foods can be a delicious and tasty treat that can be enjoyed every once in a while.

How to Steam Eggs

Rouxbe Online Culinary School
CEHs: 0.5
Description: Steaming happens to be a fantastic and quick way to cook eggs. You can get breakfast on the table in a matter of minutes and have very little clean up. In this lesson, you will learn how to steam eggs and test eggs for doneness. You will also learn how to incorporate other ingredients into steamed eggs to create a hearty breakfast or fancy brunch.

Cooking Fish Fundamentals

Rouxbe Online Culinary School
CEHs: 1.5
Description: When cooking fish, many people experience dry and chewy results. The key thing to understand when cooking fish is that you can easily overcook it. Cooking fish is a bit more delicate than other proteins and demands your attention during the cooking process. The great news is that cooking fish properly really isn’t that hard—you just need to know what to look for during cooking. In this lesson, you will learn the differences between lean and oily fish and how to prepare fish for cooking. You will also learn how to retain moisture when cooking fish and how to test fish for doneness. By understanding just a few key fundamentals, you can ensure moist and juicy fish every time.

How to Stir-fry

Rouxbe Online Culinary School
CEHs: 2
Description: Stir-frying is an indispensable cooking technique because nearly any ingredient can be stir-fried. Once learned, stir-frying will provide you with the flexibility to build any dish to suit your tastes whether you’re craving black bean flavors, sweet and sour, ginger and garlic or flavors such as lemongrass and chilies. With stir-frying, you can take any ingredient and transform it into a delicious meal, whether you are using chicken, beef, pork, prawns, scallops or noodles. And because stir-fries highlight the use of vegetables, very little (if any) meat needs to be incorporated into a dish, so it is a great cooking method that caters to all menus. In this lesson, you will learn about the five main components of a stir-fry and how to properly prepare these ingredients prior to cooking. You will learn about a technique known as velveting, as well as many other valuable tips for successful stir-frying so you can avoid those soggy and disappointing dishes. Finally, you will learn a very common sequence used to properly and quickly stir-fry a dish over very high heat. Stir-frying is all about preparation, timing and handling high heat effectively. Since all of the prep is done ahead of time, the actual cooking takes only a matter of minutes. With just a few ingredients, you will soon be able to build a variety of nutritious and flavorful dishes in a flash.

How to Buy and Store Fish

Rouxbe Online Culinary School
CEHs: 1.5
Description: If you don’t know how to choose fresh fish, it won’t matter how good of a cook you are. Fish is one of those ingredients that must be as fresh as possible in order to reap all of its wonderful benefits. In this lesson, we will show you how to identify quality fish. We will also show you how to properly store, freeze and thaw fish, so you can enjoy one of the healthiest and most delicious foods.

How to Roast Vegetables

Rouxbe Online Culinary School
CEHs: 2
Description: Roasting is an effortless way to cook vegetables. All you need is just a bit of salt, pepper, oil and a hot oven and you can transform nearly any vegetable into something intensely-sweet with a caramelized exterior and a soft, moist interior. When cooked properly and to the right doneness, roasted vegetables not only look beautiful, they have a delicious and earthy flavor that pairs well with almost any dish. In this lesson, you will learn how roasting affects vegetables. You will also learn how to prepare vegetables for roasting, how to roast vegetables, test vegetables for doneness and how to finish and serve roasted vegetables.

Cooking Rice | Steaming and Boiling Methods

Rouxbe Online Culinary School
CEHs: 2
Description: For many cultures, cooking rice is a sacred and daily ritual. And when it comes to cooking rice, everyone has their own personal preference. There are generally four different methods for cooking rice: steaming, boiling, pilaf and risotto, all of which produce very different results. Different methods often require specific types of rice to achieve the desired texture and flavor. In this lesson, we will teach you how to properly steam and boil rice and when to rinse or soak it. You will learn about the proper ratio of liquid to rice when using various steaming methods. You will also learn how to vary the flavor of plain rice. Finally, you will learn why resting is important and how to prepare rice for serving. By following just a few simple techniques, you will soon master the art of making flavorful and tender rice.

How to Shallow Fry and Deep Fry

Rouxbe Online Culinary School
CEHs: 2.5
Description: Frying is a dry heat cooking method in which foods are cooked in hot fat. It is a very versatile cooking technique since almost any type of food can be fried. When properly cooked, fried foods are appreciated for having a wonderfully crunchy crust on the outside, while still being moist and tender on the inside. Frying, however, has a bad reputation of being a very greasy and unhealthy cooking method and this is true, if it is done improperly. In this lesson, you will learn how to minimize the negative aspects of fried food by understanding what happens to food during frying. You will learn how to choose the proper fat for frying and the proper cooking temperatures required to produce results with least amount of fat absorption. You will also learn the difference between shallow frying and deep frying and what types of foods are better suited for each technique. Finally, you will learn how to properly handle and finish fried foods prior to serving them. Fried foods, when cooked properly, can definitely be enjoyed from time to time and still be part of a balanced diet.

Roasting a Chicken

Rouxbe Online Culinary School
CEHs: 3
Description: Roast chicken is incredibly satisfying meal, and any leftovers can be used to make a variety of quick and delicious dishes. The leftover bones can even be used to make a flavorful stock, making use of every part of the bird. In this lesson, you will learn how to roast a chicken with the least amount waste and without unnecessary additional steps. You will also learn what type of chicken to choose and how to prepare it for roasting. You’ll also learn how to check it for doneness, rest it and carve it. In this lesson, we will also show you enhance and add even more flavor and moisture to a basic roast chicken. We will also show you ways to achieve the ultimate crispy skin and how to use the pan juices to make a delicious sauce to serve with the chicken.

Cooking Vegetables in Water

Rouxbe Online Culinary School
CEHs: 2
Description: Properly-cooked vegetables are hard to come by. They are either too crunchy or terribly overcooked. When cooking vegetables, the main objectives are to preserve flavor and color, while achieving the desired texture. In this lesson, you will learn the basics of vegetable cookery. By understanding the differences between boiling, simmering, blanching and parboiling, you won’t ever have those childhood fears of eating poorly-cooked vegetables again.

How to Make Bread | Basics (Plant-based)

Rouxbe Online Culinary School
CEHs: 3.5
Description: There is something magical about combining the simplest ingredients and kneading them together with your very own hands to create a beautiful, rustic loaf of crusty bread. No matter what type of bread you choose to make, all yeast breads go through the same main bread making stages. In this lesson, we will walk you through the main bread making stages, using the most basic dough—a lean dough—as our example. In this lesson, you will also learn how to make an épi. Artisanal breads are much more difficult to make and require precise understanding and methodology, which we will get into down the road. The goal with this lesson is to get people baking bread. We are trying to get those people who have never made bread before—which is actually the majority of people out there—to learn how to make bread by hand…from scratch, using the most basic ingredients and equipment (their hands). So, for now, let’s start with the basics.

Introduction to Stir-frying

Rouxbe Online Culinary School
CEHs: 1
Description: Stir-frying is an ancient dry-heat cooking method whereby small pieces of food are quickly cooked in a wok over extremely high heat. Stir-frying is a true art form because it forces the cook to demonstrate a number of other cooking skills in order to properly execute the stir-frying technique. A stir-fry is the ultimate one-pan dish and literally any combination of ingredients can be used to create a stir-fry. Whether chicken, shell-fish, pork, beef or simply vegetables are used, with the stir-frying technique, you can prepare highly-flavorful meals in a matter of minutes. In this lesson, you will learn about the importance of high heat and the many advantages of this extremely versatile cooking technique. You will learn about the basic equipment required for stir-frying and how to choose a wok or pan that works best for your heat source. You will also learn how to season a carbon-steel wok and how to care for it during its long lifetime. Stir-frying is an indispensable technique in any serious cook’s repertoire but before you run, you need to learn how to walk (no pun intended). This lesson will show you the steps on how to get there, so you will be properly set up to create fast, healthy and extremely satisfying dishes on a regular basis.

How to Steam Vegetables

Rouxbe Online Culinary School
CEHs: 1.5
Description: Steaming is an ideal cooking method for almost any vegetable. Not only does steaming help to retain most of the vegetable’s nutrients, it also helps to preserve its shape and vibrant color. In this lesson, we will show you how to prepare, steam and test vegetables for doneness. You will also learn how to finish and season vegetables in ways that will complement their natural flavors. You will also learn how to store steamed vegetables, so you can quickly and easily incorporate them into other dishes throughout the week.

Basics of Quality Chocolate Rouxbe Online Culinary School

CEHs: 1.5
Description: What is the difference between a chocolate bar you find in a supermarket and chocolate made by a fine chocolatier? If you don’t know how chocolate is made or processed or how to buy it, you can easily be fooled by marketers. In this lesson, you will learn about the cacao tree and how cocoa beans are manufactured. You will learn about cocoa powder, dutching and cocoa butter. You will learn how chocolate is processed into varieties of dark, milk and white chocolate. By understanding the process, this will help you to better determine what quality chocolate is and what to look for when reading the ingredients on packages, as well as understanding what the percentage really means. Finally, you will learn how to judge and properly taste a variety of chocolates to find out which type of chocolate you prefer most.

How to Make Broth-based Clear Soup

Rouxbe Online Culinary School
CEHs: 1.5
Description: Broth-based clear soups are highly-flavorful, clear liquids that have been made by simmering meat, fish and/or vegetables in a liquid. Present in every culture, classic examples of these extremely satisfying and homey soups are Vietnamese pho, matzo ball, Italian brodo, and chicken noodle. Even though these soups contain added garniture, you can always see through the clear liquid within these soups. In this lesson, you will learn how to make broth-based clear soups from scratch. You will learn how to prepare the main ingredient and how to infuse the water with aromatics to give the soup a full-bodied flavor. Once the broth is made, it can be served as is, or it can be used as the base to build a variety of delicious soups using an array of ingredients to make them more substantial. Finally, we will teach you how to serve and also various ways to garnish these soups.

Stewing | Combination Cooking

Rouxbe Online Culinary School
CEHs: 2
Description: Stewing is an ancient form of combination cooking which involves both dry and moist heat. Small pieces of meat and/or vegetables are often first browned and then slowly cooked in a liquid until they become fork tender. Stews rely on relatively inexpensive and tough cuts of meat and almost any spice, herb, liquid and/or vegetable can be used to create them. Appreciated for their comforting and soul-warming qualities, stews are easy to make and a favorite dish in nearly every food culture around the world. In this lesson, you will learn that the technique of stewing is very similar to braising. There are just a few key differences, which we will cover in this lesson. While a stew can be made with just vegetables, for this lesson, we are going to focus on brown stews, using beef chuck as our example. You will learn how to choose and prepare meat for stewing and how to build a stew by adding various layers of flavor. You will learn how to cook a stew, test it for doneness and how to finish the sauce prior to serving.

Cooking Rice | Pilaf Method

Rouxbe Online Culinary School
CEHs: 2
Description: Pilaf is one of the four main methods for cooking rice. Though many grains are also cooked using this method, in this lesson, we are going to focus on using rice, which is generally the most common. Pilaf is very popular in Indian, Mexican and Middle Eastern cuisines. The pilaf method is similar to the steaming method; however, the rice or grain is first sautéed, often with aromatics, before any liquid is added. For this reason, pilafs are highly flavorful. Pilafs frequently contain added ingredients, such as fish or meats, to create a more substantial meal. In this lesson, you will learn how to make a basic pilaf. You will also learn how to enhance and flavor a basic pilaf to create many flavorful side dishes. Finally, you will learn how to properly add proteins to a pilaf to create hearty and delicious, one-pot meals.

How to Make Roux-based Soup

Rouxbe Online Culinary School
CEHs: 1
Description: Roux-based soups—often referred to as cream soups—have a luxurious and creamy texture. Whether the final soup is chunky or blended, the liquid within these soups will always have a silky-smooth and cream-like consistency. Roux-based soups are actually based on a thin velouté sauce or a thin béchamel sauce. Once you have learned how to make these two mother sauces, a world of soups will essentially be at your fingertips. In this lesson, you will learn about the components of a roux-based soup, how to make a roux-based soup, and how to vary the texture once it is cooked. You will also learn how to finish a roux-based soup prior to serving.

How to Make Crêpes

CEHs: 1.5
Description: Crêpes are thin, unleavened pancakes that are made from a very basic and pourable batter. They are typically cooked in a shallow pan over the stovetop. Crêpes can be filled with an endless array of sweet or savory fillings, which makes them an extremely versatile menu item. They are quick to prepare and can be served at any time of the day. They can be served as a delicious breakfast or brunch, as an afternoon treat, or as a fancy appetizer or main course. Crêpes also make for show-stopping desserts. In this lesson, you will learn about the basic equipment required for making crêpes and how to prepare, flavor and tweak a basic batter in order to create ultra-thin crêpes. You will learn the key steps for properly cooking crêpes and a variety of ways in which to fill, shape and serve them. Finally, you will learn how to make and store crêpes in advance so you can have quick and easy access to them. A properly-made crêpe is well-received and much appreciated. From very simple to quite elegant, crêpes can make an appearance on your table just by following just a few basic steps.

How to Make Starch-based Clear Soup

Rouxbe Online Culinary School
CEHs: 1
Description: Starch-based thick soups are hearty soups that are made by cooking starchy vegetables, legumes or grains together with a liquid. These delicious and healthy soups are appreciated by many cultures around the world. Common examples are: Italian bean and kale, the classic French leek and potato, Asian congee, Middle Eastern and Indian lentil soups, Mexican black bean soup and the ever-so-comforting split pea and ham. These soups get their thickening power from the natural starch within the vegetable or legume. In this lesson, you will learn about starch-based thick soups and how to make them. You will also learn how to adjust their texture and how to finish and serve them. By knowing just a few simple techniques, you will see just how easy it is to create any type of thick and hearty soup.

Steaming | Basics

Rouxbe Online Culinary School
CEHs: 1.5
Description: While steaming is an ancient form of quick and healthy cooking, it is often a neglected cooking technique in the home and professional kitchen. Steaming tends to be associated with bland, institutional food, but it need not be. As long as the ingredients used are fresh, tasty and satisfying food can be made with very little effort. Though the concept of steaming may seem rather simple, some key steps are essential for the best results. Regardless of the equipment, the basic technique of steaming is always the same. In this lesson, we will show you the basics for steaming—from preparing ingredients and assembling them in the steaming vessel to controlling temperature. Whether you choose to steam vegetables, poultry, meat, fish or even dumplings and buns, by following just a few basics, you can easily add steaming to your cooking repertoire.

How to Marinate Foods

Rouxbe Online Culinary School
CEHs: 1
Description: Before refrigeration existed, marinades were relied upon to preserve fish, meats and other foods for long periods of time. The oil prevented oxygen from coming into contact with the food and the acids helped to slow the growth of bacteria. Nowadays, however, marinades are used primarily to add flavor to food. It may surprise you at just how many different cultures use marinating to add interesting layers of flavor to food. In this lesson, you will learn how to incorporate more flavor into food by marinating it. You will learn about the components of a marinade and what their functions are. You will be able to prepare a marinade from scratch and determine the appropriate marinating times for the type of food you are marinating. Finally, you will know how to handle used or leftover marinades.

How to Make Stock-based Clear Soup

Rouxbe Online Culinary School

CEHs: 2.5
Description: Stock-based clear soups can be quick to put together, especially when you have a quality stock on hand. Stock-based clear soups rely on a variety of ingredients to form the main flavor base. Liquid (usually stock) is added to enhance and bring the main flavors together to form a delicious soup. In this lesson, we will walk you through the process of making a stock-based clear soup. Just by following a few key steps, you’ll be able to create many tasty soups.

How to Cook Grains

Rouxbe Online Culinary School
CEHs: 2.5
Description: Whole grains are the building blocks of a healthy diet. Not only are they full of vitamins and nutrients, there is plenty of research to support the fact that whole grains help to prevent disease, control weight and aid in digestion. In this lesson, you will learn about the anatomy of whole grains. You will be exposed to some common types of grains and learn how to buy grains and how to store both cooked and uncooked grains. You will also learn how to prepare grains for cooking and how to cook grains using the four main cooking methods. Finally, you will learn how to prepare grains in advance and easy ways to incorporate grains into your diet throughout the week.

The Risotto Method

Rouxbe Online Culinary School
CEHs: 2.5
Description: An authentic risotto is a deliciously-creamy, Italian rice dish. Risotto is very popular—even outside of Italy—for its simplicity and versatility. It can be made with very few ingredients or it can be transformed into something quite elaborate. It is important to realize that risotto is not just a dish. The risotto method is also one of the four main cooking methods used to cook a variety of rice and grains. When cooked using the risotto method, these other grains will produce delicious “risotto-style” dishes. In this lesson, you will learn how to make a basic risotto from start to finish. You will learn how to choose the proper pan, along with the type of rice or grain. You will also learn how to incorporate the right amount of liquid into risotto, how to test the risotto for doneness and how to finish a basic risotto. In the next lesson on risotto, you will learn several ways to vary a basic risotto. Once the risotto method becomes part of your cooking repertoire, you will see just how easy it is to create a variety of delicious and satisfying meals.

How to Pan Fry Fish

Rouxbe Online Culinary School
CEHs: 1.5
Description: To eat a delicious, juicy piece of pan-fried fish is one thing—but pan-frying fish to that perfect, juicy state is another. All too often pan-fried fish is overcooked and dry, which is why many people are intimated by pan frying. In this lesson, we’ll walk you through the process of pan frying thin or thick pieces of fish over low or high heat. While pan frying fish does take a bit of patience and practice, we’ll help you understand what to look for when pan frying, so you can build your confidence and be able to enjoy moist and flavorful pan-fried fish every time.

Pot Roasting | Combination Cooking

Rouxbe Online Culinary School
CEHs: 1.5
Description: Pot roasting is one of the combination cooking methods which involves both dry- and moist-heat cooking. Meat is often first browned before it is slowly cooked in a liquid. With just a few added vegetables, these one pot wonders require very little effort from the cook. This technique is prized for turning very tough but economical cuts of meat into juicy and mouth-watering dishes. In this lesson, you will learn the technique of pot roasting. While pot roasting is similar to braising and stewing, there are just a few key differences that we will teach you. You will learn how to choose the right cut of meat for pot-roasting and how to prepare it for cooking. We will walk you through the entire cooking process and show you how to build the most flavor and incorporate your own personal twists. Once cooked, we will show you how to finish the dish and the sauce to prepare the pot roast for serving.

How to Cook Dried Legumes

Rouxbe Online Culinary School
CEHs: 1.5
Description: Dried beans, peas and lentils, otherwise known as legumes or pulses, are the seeds of mature, fresh beans that have been dried. One of the oldest cultivated crops, dried beans are an excellent source of protein, dietary fiber and complex carbohydrates. Legumes are a vital and healthy staple in many cuisines around the world. In this lesson, you will learn 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. Once you learn how to bring them to an edible state, which is extremely easy to do, you will learn simple ways to incorporate them into an endless number of dishes. They can be transformed into hearty and luscious soups or they can simply be added to dishes for texture and flavor. Beans also make great salads, sides and can also be pureed to make many delicious dips.

How to Roast Prime Rib

Rouxbe Online Culinary School
CEHs: 2.5
Description: Prime rib is one of those magical meals that brings everyone to the table. When prime rib is cooked properly, it has a beautiful, aromatic and irresistible crust. Not only does prime rib look beautiful whole, its tender and succulent interior are showcased when sliced and served. In this lesson, you will learn how to roast prime rib. You will learn how to select the best prime rib and how to properly prepare prime rib for roasting. You will also learn how the temperature in which you choose to cook prime rib at will impact the final outcome. You will learn how to check prime rib for doneness and the importance of resting. Finally, you will learn how to prepare a jus and how to carve prime rib.

How to Vary Risotto

CEHs: 0.5
Description: Risotto is a very versatile dish that lends itself well to a variety of flavors. Once you have mastered how to make a basic risotto, you can begin to incorporate different ingredients throughout the cooking process to create a variety of delicious dishes. In this lesson, you will learn how to incorporate various sauces, purées and additional ingredients during the risotto making process. This lesson will give you the freedom to improvise so you can work without recipes to create an endless number of new and exciting meals.

How to Make Polenta

Rouxbe Online Culinary School
CEHs: 1.5
Description: Polenta is a long-time staple in Italian and European cuisines. Unfortunately, it has a reputation of being bland and very challenging to cook, but this is simply not true. By following just a few simple steps, polenta is actually one of the easiest dishes to prepare. As a main course, polenta pairs extremely well with hearty ragus and braised dishes. It can also be infused with a variety of flavors and served as a side dish. Polenta also just happens to be very inexpensive, so go ahead and start incorporating this versatile staple into your weekly meal plan.