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Creative Leftovers and Zero-Waste Techniques
Curriculum
1 Section
19 Lessons
30 hours
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Unit 4 — Creative Leftovers and Zero-Waste Techniques
19
1.1
Croutons for French Onion Soup
20 mins
1.2
Making a Soft Cheese
20 mins
1.3
Fill Omelets with Leftover Meats or Veggies
20 mins
1.4
Use Veggie Scraps to Create New Soups
20 mins
1.5
Stuffing or Southern Dressing
20 mins
1.6
Tenderizing Raw Chicken and Other Meats
20 mins
1.7
Add Pasta to Leftover Restaurant Sauces
20 mins
1.8
Dry Leftover Herbs, Veggies, or Fruit
20 mins
1.9
Roasted Tomatoes with Bread and Cheese
20 mins
1.10
Yogurt Helps Ensure Crispy, Moist Chicken or Fish
20 mins
1.11
Stuff a Baked Potato with Doggie Bag Goodies
20 mins
1.12
Turn Droopy Fruits and Veggies into Slaw or Chutney
20 mins
1.13
Panzanella
20 mins
1.14
Beyond Cooking: Milk Baths and Facials
20 mins
1.15
Make Takeout Leftovers into Tasty Nacho Toppings
20 mins
1.16
Dye Eggs with Leftover Onion Skins
20 mins
1.17
When All Else Fails
20 mins
1.18
Feed Me, Seymour: Fertilizing Plant
20 mins
1.19
Level Up Grilled Cheese Sandwiches with Yummy Bits of Leftovers
20 mins
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