Dr. Delma Browne
Rouxbe AlumniGraduated 08/04/2021
This 90-day immersive online cooking course specializes in Forks Over Knives-style, whole-food, 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 intro…Click to expand...
- 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
- Develop flavor using herbs, spices and other ingredients
- Understand principles of flavor balancing, building, layering and seasoning
- Learn how to prepare delicious desserts and baked goods
- Plan and organize daily meals and apply principles of batch cooking
- Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner
Unit 1: Introduction, Getting Set Up
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 shopping, and stocking your kitchen with the necessary ingredients and tools.
Unit 2: Knives & Knife Cuts
This unit charts a path for you to become more comfortable and proficient handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.
Unit 3: Basic Cooking Methods, Part 1
This unit focuses on moist-heat cooking methods, such as steaming, submersion, simmering and boiling, and the importance of preserving vegetable pigments for health and presentation. It also addresses how to properly finish steamed vegetables for extra flavor and appeal.
Unit 4: Basic Cooking Methods, Part 2
This unit focuses on dry-heat cooking methods. It will introduce some foundational knowledge on how to heat a pan and how to correctly sauté vegetables without the use of oil. This unit also covers the techniques of sautéing, roasting, and building flavor without the use of refined fats.
Unit 5: Batch Cooking
This unit introduces you to the concept of batch cooking whole grains, legumes and rice. Batch cooking is a process that will help you prepare ingredients ahead of time. It makes menu planning more efficient and helps you stock up so that throughout the week you are set up for success in the kitchen.
Unit 6: Flavor Balancing & Seasoning
This unit focuses on seasoning and flavor combinations. We’ll discuss the importance of finishing with salt and using whole food fats, acids, sweeteners, herbs and spices. We will also show you how to use them to create balanced, exciting flavor profiles in your recipes and menus.
Unit 7: Plant-Based Staples
In this unit, you will explore everyday staples and foundational recipes to help you build plant-based menus. In this unit, you will learn how to adapt familiar foods and Forks Over Knives staple items such as stocks, soups, dressings, and sauces without the use of refined oils. This unit also covers the multiple ways to create dairy alternatives in your home kitchen.
Unit 8: Daily Meal Inspiration & Planning
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.
Unit 9: Final Assessment
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.