Research over the past decade has produced indisputable evidence that vegetables play an important role in maintaining a healthy diet, and can aid in disease prevention and weight maintenance. They also provide a variety of colours, textures, and flavours to a meal. Evidently, eating vegetables can pay off in a number of ways.
This course is another addition to the Culinary Skills series, which is designed to help participants develop the fundamental techniques required to work in a professional kitchen or simply improve their personal cooking skills.
The course will provide suggestions on how to “spice up” vegetables by teaching participants about the different vegetable categories, how specific veggies are affected by cooking, and how to cook vegetables using methods such as poaching, boiling, steaming, roasting/grilling, and sautéing. A primary goal of the course is to help participants create mouth-watering vegetable dishes.