Course Introduction and Learning Objectives
BONUS MODULE #1: Working with Cheaper (More Economical) Vegetables
BONUS MODULE # 2 Bonus Module Video: Cooking and Discussion With Cheaper (More Economical) Fruit
MODULE ONE: Flavor Fundamentals
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Flavor Fundamentals Module Learning Objectives
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Science: How Genes Modify Flavor and Taste: What the Clinician Needs to Know (40:01)
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Science: Building Food and Flavor Confidence Through Flavor Families (28:42)
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Culinary Part One: Enhancing and Balancing Acidity, Umami and Sweet Flavor/Perception in Recipes (62:16)
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Culinary Part Two: Working with bitter, earthy and pungent flavors (67:09)
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Flavor Fundamentals Additional Handouts
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Recipe Sets
MODULE TWO: Vegetables
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Vegetable Module Learning Objectives
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Food Science, Culinary Science and Vegetables Part One (55:39)
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Food Science, Culinary Science and Vegetables Part Two (27:16)
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Culinary: Extending the Life of Vegetables (78:30)
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Culinary: Techniques that Retain Nutrients. Creative Ways with Vegetables (104:22)
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Recipes
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Additional Resources
BONUS MODULE: KNIFE SKILLS
MODULE THREE: Fruit
MODULE FOUR: Herbs and Spices
MODULE FIVE: Grains
MODULE SIX: Legumes/Pulses
MODULE SEVEN: Fats, Nuts and Seeds
MODULE EIGHT: Seafood
MODULE NINE: Meat and Poultry
MODULE TEN: Fermented Foods
Closing Conversation with Kate and Amanda
