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Professional Plant-Based Certification

Lessons

These preview videos represent a video summary of multi-video instructional lessons that will be accessible once course access has been granted.

Professional Plant-Based Certification

How to Stir-Fry | Plant-Based
Introduction to Stir-Frying | Plant-Based
Salad Dressing & Vinaigrette Basics | Plant-Based
Preparing for Plant-Based Grilling
The Pilaf Method | Plant-Based
The Risotto Method | Plant-Based
How to Vary Risotto | Plant-Based
Selecting a Basic Knife Set
How to Season w/ Salt | Plant-Based
Steaming Fundamentals
How to Select Pasta | Plant-Based
Handling a Chef's Knife
How to Preserve Vegetable Pigments
How to Sweat Ingredients | Plant-Based
Rice Basics
How to Cook Pasta | Plant-Based
How to Cut Using a Chef's Knife
Submersion Cooking Methods
How to Cook Grains
Knife Sharpening with a Whetstone
How to Cook Dried Legumes
How to Use & Cook w/ Herbs | Plant-Based
How to Roast Vegetables
How to Steam Vegetables
Salad Greens | Selecting & Preparing
Cooking Vegetables in Water
Pan Tossing
How to Make Fresh Pasta | Plant-Based
How to Grill (Plant-Based)
Cooking Rice | Steaming & Boiling Methods
How to Sauté | Plant-Based
How to Make Tomato Sauce