Courses > Wheat & Gluten
Course Overview
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.
Click to expand...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
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Lesson 1
Sample Course Orientation
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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.
Lesson 1
Unit 2 Orientation
Lesson 2
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 3
Unit 2 Review
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.
Lesson 1
Unit 3 Orientation
Lesson 2
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 3
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 4
Unit 3 Review
Student Work
Pantry
This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More
Practice Recipes
