Rouxbe Plant Based Cooking Part | 7624E761540F193BFA65AF2525F5D1EE89B1CC9F

Rouxbe Plant Based Cooking Part

Name	Rouxbe Plant Based Cooking - Part 1	DOWNLOAD Copy Link
Total Size	1.3 GB
Total Files	133
Hash	7624E761540F193BFA65AF2525F5D1EE89B1CC9F

/.../Lesson 1 The Map of Cooking/
Map_of_Cooking.f4v	44.5 MB
HD854_blueprint.jpg	513.0 KB
Task 11 - Understanding Cooking Methods.jpg	506.9 KB
Task 12 - Methods Covered in This Course.jpg	454.8 KB
/.../Lesson 13 Steaming Fundamentals/
Steaming Equipment.f4v	41.5 MB
Steaming Advantages.f4v	25.4 MB
Steaming Food.f4v	21.9 MB
The Steaming Liquid.f4v	16.2 MB
Intro to Steaming Fundamentals.f4v	9.9 MB
Reheating Foods With Steam.f4v	7.8 MB
What Is Steaming.f4v	5.2 MB
Removing Steamed Food.f4v	5.1 MB
/.../Lesson 8 How To Cut With A Chef's Knife/
Slicing Round Ingredients.f4v	34.5 MB
Intro How To Cut With Chef Knife.f4v	17.1 MB
Slicing Large Shaped Ingredients.f4v	14.5 MB
Size of Knife Cuts.f4v	12.1 MB
Slicing Safety.f4v	7.6 MB
Slicing Odd Shaped Ingredients.f4v	6.9 MB
Slicing Long Flat Ingredients.f4v	6.7 MB
Slicing and Dicing.f4v	5.8 MB
Slicing Bunched Ingredients.f4v	3.2 MB
/.../Lesson 16 Dry Heat Cooking - How to Saute/
Cooking food by sauteeing.f4v	31.7 MB
Dry Heat Water Test.f4v	13.4 MB
Using the Right Pan and Heating to Saute.f4v	6.1 MB
Preparing Food To Saute.f4v	5.5 MB
Intro to Sauteeing.f4v	4.9 MB
Adding the food when sauteeing.f4v	4.4 MB
Dry Heat Cooking How To Saute.jpg	459.2 KB
/.../Lesson 21 - Cooking Vegetables in Water/
Boiling and Simmering Vegetables.f4v	28.8 MB
Blanching and Parboiling Vegetables.f4v	13.9 MB
Cooking Frozen Vegetables.f4v	8.7 MB
Preparing to Cook Vegetables.f4v	7.5 MB
Introduction to Vegetable Cookery.f4v	5.0 MB
/.../Lesson 23 How to Cook Grains/
Easy Way to Add Grains to Diet.f4v	26.7 MB
Cooking Method for Grains.f4v	22.4 MB
Anatomy of Whole Grains.f4v	14.3 MB
Preparing to Cook Grains.f4v	10.5 MB
Preparing Grains in Advancece.f4v	10.4 MB
Introduction to Whole Grains.f4v	10.1 MB
How to Buy and Store Grains.f4v	4.5 MB
Estimated Ratios & Cooking Times.jpg	517.1 KB
/.../Lesson 15 Dry Heat Cooking - How To Sweat/
How to Sweat Ingredients.f4v	24.7 MB
Why Sweat.f4v	18.6 MB
Intro to Sweat.f4v	7.4 MB
/.../Lesson 20 - How to Preserve Pigments on Veggies/
Pigments in Red & White Vegetables.f4v	24.1 MB
The Pigment in Green Vegetables.f4v	10.5 MB
Preserving Vegetable Color.f4v	3.5 MB
Enzymatic Browning of Fruits and Vegetables.f4v	3.5 MB
Pigments in Yellow & Orange Vegetables.f4v	3.3 MB
Intro to Vegetable Pigmentation.f4v	2.8 MB
/.../Lesson 6 Selecting Knife Set/
How to Hone Your Knife.f4v	23.9 MB
Introduction to Handling a Chef's Knife.f4v	20.1 MB
Other Methods of Using A Knife.f4v	13.8 MB
Cutting With A Chef's Knife.f4v	12.5 MB
Positioning Guide Hand.f4v	11.0 MB
Selecting A Kitchen Knife Set.f4v	10.8 MB
The Rolling Technique.f4v	9.7 MB
The Knife Grip.f4v	3.7 MB
Selecting a Kitchen Knife Set.jpg	447.3 KB
/.../Lesson 17 How to Roast Vegetables/
Preparing to Roast Vegetables.f4v	23.5 MB
How Roasting Affects Vegetables.f4v	17.6 MB
Finishing Roasted Vegetables.f4v	13.9 MB
Roasting and Testing Vegetables.f4v	11.3 MB
Intro to How To Roast Vegetables.f4v	7.8 MB
Estimated Roasting Time for Vegetables.jpg	738.0 KB
How to Roast Vegetables.jpg	460.4 KB
/.../Lesson 14 - Steaming Vegetables/
How to Steam Vegetables.f4v	23.4 MB
How to Finish Steamed Vegetables.f4v	15.2 MB
How to Prep Steaming Vegetables.f4v	15.1 MB
How to test Steamed Vegetables.f4v	13.7 MB
Intro to Steaming Vegetables.f4v	8.8 MB
How to Store Steamed Vegetables.f4v	8.4 MB
/.../Lesson 19 - Salad Basics/
Combining Salad Greens.f4v	20.3 MB
Tossing and Serving Salad Greens.f4v	19.9 MB
Drying and Storing Greens.f4v	18.6 MB
Choosing Salad Greens.f4v	14.3 MB
How to Make a Basic Vinaigrette.f4v	13.9 MB
Salad and Dressing Basics.f4v	11.4 MB
Oils for Vinagraittes and Dressings.f4v	11.0 MB
Unstable vs Stable Emulsions.f4v	10.7 MB
Matching Oils & Vinegars to Greens.f4v	10.1 MB
Cleaning and Refreshing Greens.f4v	9.2 MB
Intro to Salad Greens.f4v	8.9 MB
Acids for Vinaigreittes.f4v	4.8 MB
How to Vary Vinaigrettes.f4v	3.5 MB
How to Choose Quality Balsamic Vinegar.jpg	580.6 KB
/.../Lesson 24 - How to Cook Dried Legumes/
Storing, Rinsing, and Soaking Dried Beans.f4v	18.8 MB
Introduction to Dried Beans.f4v	17.3 MB
Testing Beans for Doneness.f4v	16.4 MB
Cooking Dried Beans.f4v	16.2 MB
Methods for Soaking Dried Beans.f4v	10.4 MB
Adding Beans to Your Diet.f4v	9.9 MB
Buying and Storing Dried Beans.f4v	6.4 MB
How to Cook Dried Legumes.png	402.3 KB
/.../Lesson 22 Cooking Rice/
Rinsing and Soaking Rice.f4v	18.0 MB
How to flavor rice.f4v	15.8 MB
Alternative Ways to Steam Rice.f4v	13.9 MB
Boiling Pasta Method for Cooking Rice.f4v	13.2 MB
Steaming method for cooking Rice.f4v	11.0 MB
Ratios of Liquid to Rice.f4v	7.1 MB
Intro to Rice Cooking Methods.f4v	6.5 MB
Resting and Serving Rice.f4v	6.4 MB
/.../Lesson 12 Submersion Cooking Methods/
Submersion Cooking Temperatures.f4v	17.4 MB
Boiling.f4v	15.5 MB
Submersion Poaching.f4v	10.2 MB
Intro to Submersion Cooking Methods.f4v	7.6 MB
Simmering.f4v	5.3 MB
/.../Dicing Ingredients Practice/
How to prep Tomato Concasse.f4v	13.8 MB
Mincing Dicing Onions.f4v	8.4 MB
Brunoise.f4v	6.9 MB
Mine and Crush Garlic.f4v	6.4 MB
Dicing Ingredients Practice.jpg	443.6 KB
/.../Lesson 5 - Basic Seasoning/
Seasoning with Salt Plant Based.f4v	12.0 MB
/.../Lesson 21 Rice Basics/
Intro to Rice Basics - Plant Based.f4v	3.5 MB
/.../Lesson 3 - Your Plant Based Motivation/
Understanding Your Food Supply.jpg	1.9 MB
Why Go Plant Based.jpg	489.1 KB
/.../Lesson 4 - Kitchen Tools & Pantry Set-Up/
Kitchen Tools Useful for This Course.jpg	1.7 MB
Stocking Your Pantry Items for This Course.jpg	843.3 KB
/.../Lesson 11 Introduction to Plant Based Nutrition/
Macronutrients.jpg	1.6 MB
Micronutrients.jpg	1.1 MB
Getting the Nutrition You Need.jpg	675.6 KB
/.../Lesson 22 - No Heat Cooking Methods/
Juicing vs Blending.jpg	1.4 MB
No Heat Cooking Methods.jpg	413.1 KB
/Orientation/
Quality Olive Oil For Salads.jpg	972.0 KB
Unit Orientation & Objectives.jpg	707.8 KB
/.../Lesson 10 Learning to Eat/
Learning to Eat.jpg	780.6 KB
Whole Foods & Nutrient-Dense Foods.jpg	633.4 KB
Daily Nutrient Requirements Wheel.jpg	410.3 KB
RXBE_PDF_Daily_Nutrient_Requirements_Wheel.pdf	337.7 KB
/Orientation/
Unit Orientation.jpg	693.5 KB
/.../Lesson 7 Proper Knife Handling/
Handling a Chef's Knife.jpg	665.0 KB
/.../Lesson 18 Combination Cooking Methods/
Combination Cooking Methods.jpg	486.3 KB
/
Welcome to Rouxbe Cooking School.jpg	363.4 KB
Total files 133