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Description of  Vegan Basics Cookery Course The Foundation Of Vegan Cookin

Published 3/2024 MP4 | Video: h264, 1920x1080 | Audio: AAC, 44.1 KHz Language: English | Size: 13.52 GB | Duration: 5h 31m A simple introduction to vegan cooking What you'll learn The benefits of a vegan diet How to get all the nutrients you need on a vegan diet The necessary basic equipment for your kitchen Working efficiently in the kitchen Important ingredients in vegan cuisine Basic cutting and slicing techniques 15 Cooking methods 15 recipes that can be varied as the mood takes you Test your knowledge with our quiz Requirements No basic knowledge required. Description Overview Section 1: Introduction Lecture 1 Welcome Section 2: Theory of Vegan Cooking Lecture 2 Why we cook Vegan Lecture 3 Does a vegan diet provide all the nutrients? Section 3: Before Cooking Lecture 4 The '6' flavours Lecture 5 Kitchen equipment Lecture 6 Everything about the workspace Lecture 7 10 essentials for vegan cooking Lecture 8 Buying food Section 4: Cutting Techniques Lecture 9 Basic cutting and slicing technique Lecture 10 Standard cuts: Brunoise, Julienne, Batonnettes, Mirepoix Lecture 11 Onions and garlic Lecture 12 Herbs Lecture 13 Filleting fruits Lecture 14 Exotic foods Section 5: Cooking Methods Lecture 15 Blanching Lecture 16 Stewing Lecture 17 Glazing Lecture 18 Steaming Lecture 19 Boiling Lecture 20 Poaching Lecture 21 Baking / Gratinating Lecture 22 Roasting Lecture 23 Oven-Frying Lecture 24 Roasting Lecture 25 Braising Lecture 26 Grilling Lecture 27 Deep-frying Lecture 28 Flamb?ing Lecture 29 Cooking with a pressure cooker Section 6: Final Exam