Forks Over Knives Cooking Class Reviews

This unit is your introduction to the course, which will get you ready to cook and set for success. You'll learn the basic philosophy of the Forks Over Knives dietary plan beginning with a review of the whole foods, plant-based approach to eating and the evidence and research related to benefits of plant-based nutrition.

Orientation

Unit Orientation Task 1: Welcome to Your Course Task 2: Unit Orientation & Objectives Task 3: How to Learn with Rouxbe Task 4: What to Expect in This Unit Task 5: Your Course Self Assessment Task 6: Course Pre-Assessment

The Forks Over Knives Lifestyle Task 7: The Forks Over Knives Lifestyle | Introduction Task 8: What is Forks Over Knives? Task 9: Why Plant-Based Whole-Food? Task 10: So What Exactly is a Whole-Food Plant-Based Diet? Task 11: Whole vs. Processed Plant Foods Task 12: Activity | Select The Whole Foods

Plant-Based Nutrition Overview Task 13: No More Eating for Single Nutrients Task 14: Plant-Based Whole Foods Provide Complete Nutrition Task 15: Reading Labels & Identifying Ingredients

End of Unit 1

This unit addresses getting set up and selecting the right knives, equipment, and food ingredients needed for the course. In this unit, you will receive feedback from a Rouxbe chef instructor on restocking your pantry and refrigerator.

Orientation

Unit Orientation Task 16: Unit Orientation & Objectives Task 17: What to Expect in this Unit

Getting Started: Kitchen Tools & Equipment Task 18: Kitchen Tools & Equipment | Introduction Task 19: A Comprehensive Look at Kitchen Tools & Equipment Task 20: Mise en Place & Storing

Selecting a Knife Set Task 21: Selecting a Kitchen Knife Set

Proper Knife Handling Task 22: Handling a Chef's Knife Task 23: Activity | Bench Scraper Practice

How to Cut with a Chef's Knife Task 24: How to Cut Using a Chef's Knife Task 25: Basic Knife Cuts

Resetting Your Refrigerator & Pantry Task 26: Resetting Your Refrigerator & Pantry | Introduction Task 27: Shopping Strategies Task 28: Kitchen Reset Task 29: Stocking Your Kitchen Task 30: Activity | Kitchen Re-set

End of Unit 2

This unit focuses on moist-heat cooking methods, such as steaming, submersion, simmering and boiling, and sautéing and roasting without oil.

Orientation

Unit Orientation Task 31: Unit Orientation & Objectives Task 32: What to Expect in This Unit

Steaming Vegetables Task 33: Steaming Fundamentals Task 34: Steaming Vegetables Task 35: Finishing Steamed Vegetables

Cooking Vegetables in Water | Submersion Task 36: Submersion Cooking Methods Task 37: Cooking Vegetables in Water

Dry-Heat Cooking | How to Sauté Without Oil Task 38: Dry-Heat Cooking | How to Sauté Task 39: No-Oil Saute

Roasting without Oil Task 40: How to Roast Vegetables Task 41: Roasting Without Oil Tips Task 42: Activity | Reorder: Roasting Vegetables

End of Unit 3

This unit highlights how you can make plant-based choices all day, and all week, long. It focuses on recipes and techniques that you can use to build healthful and delicious breakfasts, lunches and dinners. It also discusses how to repurpose ingredients throughout the week to save both time and money.

Orientation

Unit Orientation Task 43: Unit Orientation & Objectives Task 44: What to Expect in This Unit

What's for Breakfast? Task 45: What's for Breakfast? | Introduction Task 46: Breakfast Bowls Task 47: Assembling Your Breakfast Bowls Task 48: More Breakfast Inspiration

What's for Lunch? Task 49: What's for Lunch? | Introduction Task 50: Salad Greens | Selecting & Preparing Task 51: Meals in Bowls Task 52: More Lunch Inspiration Task 53: Beans and Legumes Recipes

What's for Dinner? Task 54: What's for Dinner? | Introduction Task 55: Building Veggie Burgers Task 56: One-Pot Meals Task 57: More Dinner Inspiration Task 58: Soups and Stews Recipes

What's for Dessert? Task 59: What's for Dessert? | Introduction Task 60: Quick & Easy Chocolate Recipes Task 61: More Dessert Inspiration

End of Unit 4

This is where it all comes together. In this unit, you will be given your final assessment on the material that is covered in the preceding units.

Course Review & Final Assessment Task 62: Final Course Assessment Task 63: Survey | Share Your Course Feedback Task 64: Course Charts & Reference Guides Task 65: Books, Websites & Other References

End of Unit 5

Course Description

This Forks Over Knives Essentials course specializes in giving everyday people the confidence to adopt a Forks Over Knives-style, whole-food, plant-based diet and lifestyle. The Essentials course focuses on the most foundational knowledge and the most important aspects of getting started in the kitchen: getting your kitchen and work area set up, using a knife safely and efficiently, and practicing a few cooking techniques that you will apply to countless recipes.

Course Highlights

• Foundational plant-based cooking techniques
• Over 15 Lessons and 60 tasks
• Over 30 Forks Over Knives approved whole food, plant-based recipes
• Over 15 hours of learning and cooking time
• Go at your own pace
• Fun interactive quizzes
• Instructor-graded activities
• Classroom forums and support groups

Course Objectives

• Understand and apply key principles of whole-food plant-based nutrition
• Outfit the plant-based kitchen with essential tools and equipment
• Demonstrate knife handling and a variety of knife cuts
• Demonstrate moist cooking methods, such as steaming and simmering
• Demonstrate dry cooking methods such as roasting, and sautéing without oil
• Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner

Forks Over Knives Cooking Class Reviews

Source: https://forksoverknives.rouxbe.com/cooking-courses/forks-over-knives-essentials/syllabus

Posted by: geiersquou2000.blogspot.com

Share this post