Steaming, Stewing & Braising

Steaming, Stewing & Braising

Course 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.

Course Objectives

  • Learn how to steam food and control the temperature during cooking
  • Describe how to properly prepare ingredients for steaming
  • Visually identify the proper water temperatures for poaching, simmering and boiling
  • Learn how to poach and simmer and why these techniques are often more desirable than boiling
  • Learn the proper technique behind combination cooking methods such as braising and stewing
  • understand what pot roasting is and how to make one

Course Syllabus

Steaming, Stewing & Braising

This course focuses on moist-heat cooking methods. Using submersion methods, you will learn about and then practice braising, poaching, steaming, stewing and simmering. Moist methods provide a learning platform through which to create a variety of delicious dishes that all use the power of hot liquid or steam for their preparation.

  • Course Orientation
  • Task 1: Welcome to The Rouxbe Cooking School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Self Assessment
  • Task 4: Rouxbe Pre-Assessment


In this lesson, you will apply the basics of the steaming technique.

  • Steaming
  • Task 5: Steaming Introduction
  • Task 6: Question Reveal Activity
  • Task 7: Steaming Basics
  • Task 8: Steam Marinated Chicken
  • Task 9: Image Select Activity
  • Task 10: Lesson Practice Recipes
  • Task 11: Practice Quiz

Submersion Cooking Methods

In this lesson, you will be introduced to submersion methods of cooking.

  • Submersion Cooking Methods
  • Task 12: Submersion Cooking Methods
  • Task 13: Submersion Activity
  • Task 14: Lesson Practice Recipes- Poaching
  • Task 15: Lesson Practice Recipes- Simmering
  • Task 16: Lesson Practice Recipes- Boiling
  • Task 17: Mid-term Quiz

Combination Cooking Fundamentals

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.

  • Combination Cooking Fundamentals
  • Task 18: Combination Cooking Fundamentals
  • Task 19: Practice Quiz

Braising | Combination Cooking

In this lesson, you will learn the technique of braising.

  • Braising | Combination Cooking
  • Task 20: Braising | Combination Cooking
  • Task 21: Edible Exercise
  • Task 22: Braising Vegetables
  • Task 23: Lesson Practice Recipes
  • Task 24: Practice Quiz

Stewing | Combination Cooking

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.

  • Stewing | Combination Cooking
  • Task 25: Stewing | Combination Cooking
  • Task 26: Reorder Activity
  • Task 27: Lesson Practice Recipes
  • Task 28: Practice Quiz

Pot Roasting | Combination Cooking

In this lesson, you will learn the technique of pot roasting.

  • Pot Roasting | Combination Cooking
  • Task 29: Pot Roasting | Combination Cooking
  • Task 30: Lesson Practice Recipes
  • Task 31: Practice Quiz
  • Course Review
  • Task 32: Course Review & Final Exam Preparation
  • Task 33: Final Course Assessment Quiz



Current Students

Sophia C Myles S Rob G Nancy F April Rebecca T Jacqui A Vincent T Roberto R Leigh Andrew B Alejandro G Cindy C Randy H Trevor B Paola E Karen C Jean M Sylvie G Marien T Ronnie N Heather S Zarith sofia Z Hailey C Evangelos  S Te’a G Elasha S Albert Y Pawy O Kimberly F Marcy K Harmony Patricia M Hernan R Lovisa W Mark F Sevin C Becky A Jena J Karl M Taqi A Ian M David S Charles J Sebastian C

Students to Date:
1,627 students