Lesson 1Plant-based dairy an cheese science: cultures, fats, coagulation, aging basicsLearn di science behind plant-based milks, yogurts, an cheeses. Explore cultures, fats, thickeners, an coagulation methods, plus basic aging approaches fi sliceable, spreadable, an meltable vegan cheeses.
Formulating stable plant milks and creamsCulturing yogurts and kefir-style drinksAcid and enzyme coagulation for curdsOil, starch, and protein in meltable cheesesIntro to aging, rinds, and flavor developmentLesson 2Ingredient sourcin an seasonality: identifyin peak produce an regional availabilityUnderstand how seasonality, climate, an regional supply chains affect plant-based menus. Learn to read produce calendars, assess quality, an plan recipes roun peak flavour, cost, an sustainability.
Reading and using local produce calendarsEvaluating freshness, ripeness, and defectsPlanning menus around seasonal glutsSourcing specialty grains, legumes, and seedsWorking with farmers, co-ops, and distributorsLesson 3Plant fats an emulsifiers: avocado, nut butters, tahini, lecithin alternativesExamine plant fats an emulsifiers fi mouthfeel, stability, an nutrition. Learn to use avocado, nuts, seeds, tahini, an lecithin alternatives to create dressings, spreads, sauces, an stable plant-based emulsions.
Fat types in plants and melting behaviorAvocado for creamy cold and hot applicationsNut and seed butters in sauces and dessertsTahini emulsions for dressings and dipsLecithin and fiber-based emulsifier optionsLesson 4Umami in vegan cookin: seaweeds, mushrooms, fermented beans, tomato concentratesExplore plant-based umami sources an how to layer dem fi depth widout animal products. Learn selection, preparation, an pairin of seaweeds, mushrooms, fermented beans, an tomato products in varied cuisines.
Seaweed types, storage, and safe culinary useMushroom varieties, drying, and concentrationFermented soy pastes, sauces, and miso basicsTomato pastes, powders, and slow-roasted formsLayering umami while controlling salt levelsLesson 5Texture engineerin: creatin creaminess, crunch, chew, an aeration wid plant foodsDevelop control over plant-based textures, from silky an airy to crisp an chewy. Learn techniques an ingredients dat create creaminess, crunch, chew, an aeration in soups, mains, snacks, an desserts.
Creaminess via starches, fibers, and fatsCreating crisp and crunchy coatingsBuilding chew in seitan and burger mixesFoams, mousses, and whipped preparationsManaging water activity for lasting textureLesson 6Bindin an gellin agents: agar, carrageenan, pectin, methylcellulose, starchesStudy how plant-based binders an gellin agents behave in heat, acid, an freezin. Learn to choose agar, carrageenan, pectin, methylcellulose, an starches fi sauces, desserts, slices, an meat analog textures.
Hydration, dispersion, and bloom conditionsAgar and carrageenan gel strengths and usesHigh-methoxyl vs low-methoxyl pectinsMethylcellulose for hot gels and burgersStarch selection, gelatinization, and retrogradationLesson 7Flavour buildin: balancin acid, salt, sweet, bitter, an umami in composed dishesLearn to design balanced plant-based dishes by managin acid, salt, sweetness, bitterness, an umami. Practice tastin, adjustin, an layerin flavours fi broths, sauces, salads, mains, an desserts.
Mapping the five basic tastes in plant foodsUsing acids: vinegars, citrus, and lacto brinesManaging salt, mineral notes, and salinityBalancing sweetness with bitterness and spiceUmami layering without overpowering delicacyLesson 8Principles of 100% plant-based cookin an avoidin hidden animal derivativesClarify wha 100% plant-based cookin entails an how to avoid hidden animal derivatives. Learn to audit recipes, verify ingredients, an design menus dat align wid vegan ethical an dietary standards.
Defining vegan vs plant-forward approachesCommon hidden animal-derived ingredientsAuditing recipes and supply chainsKitchen protocols to prevent contaminationEthical, cultural, and branding implicationsLesson 9Plant protein sources: legumes, seeds, nuts, an mycoprotein—textures an functionalityInvestigate plant protein sources an how processin changes texture an function. Compare legumes, nuts, seeds, an mycoprotein fi burgers, loaves, cutlets, spreads, an high-protein baked goods.
Soaking, sprouting, and cooking legumesSeed and nut proteins in pâtés and cheesesMycoprotein structure and handling basicsTextured proteins for mince and cutlet formatsBinding and moisture management in pattiesLesson 10Allergen an dietary labellin: major allergens in plant-based ingredients an clear communicationUnderstand major allergens common in plant-based cookin an how to label dem clearly. Learn cross-contact prevention, menu notation, an communication practices dat protect guests an meet regulations.
Major allergens in plant-forward kitchensReading supplier specs and precautionary labelsPreventing cross-contact in prep and serviceMenu icons, footnotes, and allergen matricesGuest communication and documentation logs
