All cooking involves one or more methods of applying heat to foods in order to change them in ways we can control. In this course, we begin with the dry-heat methods, then explore the dry-heat methods with fat, and finally the moist-heat methods. Each module in this course includes a general discussion, guidelines on how to evaluate the quality of products cooked by that method, and a detailed procedure. Each procedure is illustrated by a recipe using that technique, which can be found in the additional materials section for this course. ACF Approved CEH - 6 Hours | 100% Online | No Additional Materials Required
