knife skills vegetable cookery

Week 1 Knife Skills & Vegetable Cookery 1

  • Basic cutting motions and body posturing

  • Ergonomics and efficiency when cutting

  • Vegetable cooking techniques: blanching, simmering and poaching

  • Knife honing and sharpening

Week 2 Knife Skills & Vegetable Cookery 2

  • Precise knife cuts: cube, plank, and more

  • Techniques for consistent knife cuts

  • Introduction to vegetable pigments

  • Vegetable cooking techniques: sautéing and sweating

Week 3 Knife Skills & Vegetable Cookery 3

  • Precise knife cuts: oblique, matchstick, and more

  • Vegetable cooking techniques: roasting and caramelizing

  • Program Exit Exam