Basic Vegetable Cooking By Apca Chef Online

This course will cover the Vegetarian dishes covering different recipes and techniques

What you'll learn
Learn more about vegetable dishes
Learn about Au gratin Techniques
Learn how to Make Ratatuille
Learn about Ceasor salad
Requirements
No pre requirement for this program
Description
This topic cover some Vegetable based dishes featuring 8 dishes - Cauliflower Au Gratin - Boiled Cauliflower dish, covered with a thick bechamel sauce. Topped with breadcrumbs and parmesan cheese before being gratinated lightly in the ovenCeasar Salad - Traditional italian salad, consists of a base of romaine lettuce, a boiled egg, a rich mayonnaise based dressing. Finished with croutons and freshly shaved parmesan cheesePesto Pasta Salad - Fusilli Pasta tossed with a selection of vegetables both raw and cooked, and coated in a smooth flavourful pesto oil dressing.Taboulleh - A Cous-cous dish from the middle east, a simple boiled cous-cous with lightly sautéed vegetables mixed inside, followed by a subtle lemon dressing.Creamed Spinach - A Simple side dish of sauteed spinach, garlic and shallots mixed with cooking cream and reduced to give a nice balanced taste and texture.Blazed Carrot - Jardinare carrots gently cooked in water before adding sugar and butter to create a light glaze, which gives the carrots a nice shine and sweeetness.Grilled Vegetables - Simple selection of vegetables lightly seared on a pan to give a nice colour and flavour.Ratatuille - Classic french dish with a modern twist, a seasonal selection of fresh vegetables cooked together with a tomato concasse and fresh herbs.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Caesar Salad

Lecture 3 Cauliflower Au Gratin

Lecture 4 Creamed Spinach

Lecture 5 Glazed Carrots

Lecture 6 Grilled Vegetables

Lecture 7 Pesto Pasta Salad

Lecture 8 Ratatouille

Lecture 9 Taboulleh

This program is suitable for home cook and enthusiasts both