Wheat & Gluten

Sample Course
Wheat & Gluten

Course Description

Wheat is one of the most common grains used in every day 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.

Course Objectives

  • Understand the general composition of wheat
  • Understand what gluten is
  • Know when gluten development is desired and when it is not
  • Select the most appropriate flour for a recipe and understand why
  • Read the nutritional label on flour and determine the type by its protein content
  • Understand more about the Rouxbe Cooking School

Course Syllabus

Unit 1: Sample Course Orientation

You are about to experience a breakthrough in online culinary training. Start here to experience instructional content that focuses on the food and technique. A new online learning platform and unique assessment features will guide you throughout your culinary journey.

Orientation
  • Sample Course Orientation
  • Task 1: Sample Course Overview
  • Task 2: The Rouxbe Cooking School
  • Task 3: Complete Your Self Assessment
End of Unit 1

Unit 2: Learn about Wheat & Gluten

Wheat is common in a variety of popular dishes, from pasta to breads to baked goods.

In this unit, you will learn about wheat, gluten and how to work with it. Sometimes, gluten is your friend and needs to be developed. For example, gluten creates structure in bread and pizza crusts. Other times, when you’re making delicate items such as cakes and pastries, you don’t want to develop any gluten.

We’ll also outline some of the benefits of whole wheat, provide nutrition tips and discuss potential health problems associated with wheat.

Orientation
  • Unit 2 Orientation
  • Task 4: Unit Orientation & Objectives
  • Task 5: Unit Pre-Assessment Quiz
Closelabel

Lesson 1: Wheat & Gluten

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.

  • Lesson 1: Wheat & Gluten
  • Task 6: Wheat & Gluten Video Lesson
  • Task 7: Label the Wheat Diagram
  • Task 8: Store Observation Activity
  • Task 9: Health Considerations With Gluten
  • Task 10: Prepare Pancake Batter
  • Task 11: Make Homemade Pizza
Review
  • Unit 2 Review
  • Task 12: Image Select Activity
  • Task 13: Unit Quiz Preparation
  • Task 14: Unit 2 Assessment Quiz
End of Unit 2

Unit 3: Learn about Pasta

Pasta is one of the many products made from wheat and gluten. The elastic properties of gluten enable it to be stretched and shaped into the many different shapes and sizes of pasta.

In this unit, you will learn how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will also learn how to cook extruded and laminated pasta to perfection, every time.

Orientation
  • Unit 3 Orientation
  • Task 15: Unit Orientation & Objectives
  • Task 16: Unit Pre-Assessment Quiz
Closelabel

Lesson 2: How to Select Pasta

In this lesson, you will learn how 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 cues you can look for when choosing a package of dried pasta, and 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.

  • Lesson 2: How to Select Pasta
  • Task 17: How to Select Pasta
  • Task 18: Practice Quiz
Closelabel

Lesson 3: How to Cook Pasta

In this lesson, you will learn the essential skills and techniques to properly cook pasta. You will learn how to cook 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.

  • Lesson 3: How to Cook Pasta
  • Task 19: How to Cook Pasta
  • Task 20: Learn about Quality Olive Oils
  • Task 21: Shopping Activity
  • Task 22: Make Spaghetti Aglio e Olio
  • Task 23: Reorder Sequence Activity
Review
  • Unit 3 Review
  • Task 24: Final Exam Preparation
  • Task 25: Complete Final Exam
End of Unit 3

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