Steam and Blanch: Mastering Moist Heat Cooking Methods

FOR KITCHEN MANAGERS AND STAFF

Learn practical steaming and blanching techniques to prepare flavorful, tender-crisp vegetables and consistently high-quality school meals.

FREE WITH MEMBERSHIP

What You'll Learn

Great school meals start with proper cooking techniques. Through practical instruction, participants will learn how to use common school kitchen equipment to prepare vegetables, brown rice, pasta, and shell eggs. The course also addresses food safety and common production challenges, helping staff develop reliable methods for serving consistent, high-quality meals.

  • How to apply blanching techniques to improve the color, texture, and flavor of vegetables.

  • How to recognize when steamed and blanched vegetables are ready to serve.

  • How to use steamers, kettles, stockpots, and tilt skillets for moist heat cooking.

  • How to prepare brown rice, pasta, and shell eggs using steaming methods.

  • How to avoid common cooking problems, including overcrowded pans, uneven cooking, and overcooked vegetables.

  • How to apply proper cooking, cooling, and holding temperatures to maintain food safety.

Course curriculum

    1. Steam and Blanch Introduction

    2. Blanching Introduction

    3. Knowledge Check: Steam and Blanch Introduction

    1. Steaming Vegetables

    2. Steaming Brown Rice

    3. Steaming Pasta

    4. Steaming Eggs

    5. Knowledge Check: Steaming Vegetables, Rice, Pasta & Eggs

    1. Instructions for Registered Dietitians & Dietetic Technicians

    2. CDR Course Evaluation for Registered Dietitians & Dietetic Technicians

About this course

  • 10 lessons
  • 1.75 Hours of Professional Standards & CDR CEU Credits