Forks Over Knives Essentials Cooking Course

Unit 1: Introduction to Forks Over Knives Essentials

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

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

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

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

Selecting a Knife Set

Task 21: Selecting a Kitchen Knife Set

Proper Knife Handling

Task 22: Handling a Chef's Knife

Task 23: Activity | Bench Scraper Practice

How to Cut with a Chef’s Knife

Task 24: How to Cut Using a Chef's Knife

Task 25: Basic Knife Cuts

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

Steaming Vegetables

Task 33: Steaming Fundamentals

Task 34: Steaming Vegetables

Task 35: Finishing Steamed Vegetables

Cooking Vegetables in Water | Submersion

Task 36: Submersion Cooking Methods

Task 37: Cooking Vegetables in Water

Dry-Heat Cooking | How to Sauté Without Oil

Task 38: Dry-Heat Cooking | How to Sauté

Task 39: No-Oil Saute

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

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

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

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

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

Enroll Now $79.00

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