Forks Over Knives Essentials

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Unit 1: Introduction to Forks Over Knives Essentials
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This unit is your introduction to the course, which will get you ready to cook and set for success. You'll learn the basic philosophy of the Forks Over Knives dietary plan beginning with a review of the whole foods, plant-based approach to eating and the evidence and research related to benefits of plant-based nutrition.
Orientation
Unit Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Unit Orientation & Objectives
  • Task 3: How to Learn with Rouxbe
  • Task 4: What to Expect in This Unit
  • Task 5: Your Course Self Assessment
  • Task 6: Course Pre-Assessment
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The Forks Over Knives Lifestyle
  • Task 7: The Forks Over Knives Lifestyle | Introduction
  • Task 8: What is Forks Over Knives?
  • Task 9: Why Plant-Based Whole-Food?
  • Task 10: So What Exactly IS a Whole-Food Plant-Based Diet?
  • Task 11: Whole vs. Processed Plant Foods
  • Task 12: Activity | Select The Whole Foods
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Plant-Based Nutrition Overview
  • Task 13: No More Eating for Single Nutrients
  • Task 14: Plant-Based Whole Foods Provide Complete Nutrition
  • Task 15: Reading Labels & Identifying Ingredients
End of Unit 1
Unit 2: Getting Set Up: Equipment, Knives and Ingredients
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This unit addresses getting set up and selecting the right knives, equipment, and food ingredients needed for the course. In this unit, you will receive feedback from a Rouxbe chef instructor on restocking your pantry and refrigerator.
Orientation
Unit Orientation
  • Task 16: Unit Orientation & Objectives
  • Task 17: What to Expect in this Unit
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Getting Started: Kitchen Tools & Equipment
  • Task 18: Kitchen Tools & Equipment | Introduction
  • Task 19: A Comprehensive Look at Kitchen Tools & Equipment
  • Task 20: Mise en Place & Storing
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Selecting a Knife Set
  • Task 21: Selecting a Kitchen Knife Set
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Proper Knife Handling
  • Task 22: Handling a Chef's Knife
  • Task 23: Activity | Bench Scraper Practice
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How to Cut with a Chef’s Knife
  • Task 24: How to Cut Using a Chef's Knife
  • Task 25: Basic Knife Cuts
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Resetting Your Refrigerator & Pantry
  • Task 26: Resetting Your Refrigerator & Pantry | Introduction
  • Task 27: Shopping Strategies
  • Task 28: Kitchen Reset
  • Task 29: Stocking Your Kitchen
  • Task 30: Activity | Kitchen Re-set
End of Unit 2
Unit 3: Essential Cooking Methods
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This unit focuses on moist-heat cooking methods, such as steaming, submersion, simmering and boiling, and sautéing and roasting without oil.
Orientation
Unit Orientation
  • Task 31: Unit Orientation & Objectives
  • Task 32: What to Expect in This Unit
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Steaming Vegetables
  • Task 33: Steaming Fundamentals
  • Task 34: Steaming Vegetables
  • Task 35: Finishing Steamed Vegetables
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Cooking Vegetables in Water | Submersion
  • Task 36: Submersion Cooking Methods
  • Task 37: Cooking Vegetables in Water
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Dry-Heat Cooking | How to Sauté Without Oil
  • Task 38: Dry-Heat Cooking | How to Sauté
  • Task 39: No-Oil Saute
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Roasting without Oil
  • Task 40: How to Roast Vegetables
  • Task 41: Roasting Without Oil Tips
  • Task 42: Activity | Reorder: Roasting Vegetables
End of Unit 3
Unit 4: Daily Meal Inspiration
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This unit highlights how you can make plant-based choices all day, and all week, long. It focuses on recipes and techniques that you can use to build healthful and delicious breakfasts, lunches and dinners. It also discusses how to repurpose ingredients throughout the week to save both time and money.
Orientation
Unit Orientation
  • Task 43: Unit Orientation & Objectives
  • Task 44: What to Expect in This Unit
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What's for Breakfast?
  • Task 45: What's for Breakfast? | Introduction
  • Task 46: Breakfast Bowls
  • Task 47: Assembling Your Breakfast Bowls
  • Task 48: More Breakfast Inspiration
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What's for Lunch?
  • Task 49: What's for Lunch? | Introduction
  • Task 50: Salad Greens | Selecting & Preparing
  • Task 51: Meals in Bowls
  • Task 52: More Lunch Inspiration
  • Task 53: Beans and Legumes Recipes
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What's for Dinner?
  • Task 54: What's for Dinner? | Introduction
  • Task 55: Building Veggie Burgers
  • Task 56: One-Pot Meals
  • Task 57: More Dinner Inspiration
  • Task 58: Soups and Stews Recipes
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What's for Dessert?
  • Task 59: What's for Dessert? | Introduction
  • Task 60: Quick & Easy Chocolate Recipes
  • Task 61: More Dessert Inspiration
End of Unit 4
Unit 5: Final Assessment
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This is where it all comes together. In this unit, you will be given your final assessment on the material that is covered in the preceding units.
Course Review & Final Assessment
  • Task 62: Final Course Assessment
  • Task 63: Survey | Share Your Course Feedback
  • Task 64: Course Charts & Reference Guides
  • Task 65: Books, Websites & Other References
End of Unit 5

Course Description

This Forks Over Knives Essentials course specializes in giving everyday people the confidence to adopt a Forks Over Knives-style, whole-food, plant-based diet and lifestyle. The Essentials course focuses on the most foundational knowledge and the most important aspects of getting started in the kitchen: getting your kitchen and work area set up, using a knife safely and efficiently, and practicing a few cooking techniques that you will apply to countless recipes.

Course Highlights

  • Foundational plant-based cooking techniques
  • Over 15 Lessons and 60 tasks
  • Over 30 Forks Over Knives approved whole food, plant-based recipes
  • Over 15 hours of learning and cooking time
  • Go at your own pace
  • Fun interactive quizzes
  • Instructor-graded activities
  • Classroom forums and support groups

Course Objectives

  • Understand and apply key principles of whole-food plant-based nutrition
  • Outfit the plant-based kitchen with essential tools and equipment
  • Demonstrate knife handling and a variety of knife cuts
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting, and sautéing without oil
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner

Course Description

This Forks Over Knives Essentials course specializes in giving everyday people the confidence to adopt a Forks Over Knives-style, whole-food, plant-based diet and lifestyle. The Essentials course focuses on the most foundational knowledge and the most important aspects of getting started in the kitchen: getting your kitchen and work area set up, using a knife safely and efficiently, and practicing a few cooking techniques that you will apply to countless recipes.

Course Highlights

  • Foundational plant-based cooking techniques
  • Over 15 Lessons and 60 tasks
  • Over 30 Forks Over Knives approved whole food, plant-based recipes
  • Over 15 hours of learning and cooking time
  • Go at your own pace
  • Fun interactive quizzes
  • Instructor-graded activities
  • Classroom forums and support groups

Course Objectives

  • Understand and apply key principles of whole-food plant-based nutrition
  • Outfit the plant-based kitchen with essential tools and equipment
  • Demonstrate knife handling and a variety of knife cuts
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting, and sautéing without oil
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner