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Culinary Ladder · College

Vegetables, Grains, Legumes and Pasta

Blanching and shocking, glazing, roasting and purées, starchy and waxy potatoes, rice and risotto, fresh pasta from scratch, and beans and lentils.

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6 topics in 2 units. Builds on Heat and Cooking Methods. Not sure this is the right course? Find your rung.

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Unit 1 Vegetables

3 topics

Blanching, glazing, roasting, purées and potatoes.

  1. Blanching and Shocking
  2. Glazing, Roasting and Purées
  3. Potatoes: Starchy and Waxy

Unit 2 Grains, Pasta and Legumes

3 topics

Rice and risotto, fresh pasta from scratch, beans and lentils.

  1. Rice, Grains and Risotto
  2. Fresh Pasta from Scratch
  3. Beans and Lentils