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Hospitality & Tourism
Zero-Waste Culinary Techniques
Curriculum
1 Section
19 Lessons
30 hours
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Unit 3 — Zero-Waste Culinary Techniques
19
1.1
Buy Less, Store It Right, and Use It All
20 mins
1.2
Versatile Foods to Keep You Healthy
20 mins
1.3
Add Any Extra Egg Yolks
20 mins
1.4
Crostini for Appetizers
20 mins
1.5
Thickening Stews and Sauces
20 mins
1.6
Actually Eat What Food You Bring Home
20 mins
1.7
Getting Started: How to Waste Less Food Today
20 mins
1.8
Concerning the Environmental Impact of Food Waste
20 mins
1.9
Seal and Gloss with an Egg Wash
20 mins
1.10
Pappa al Pomodoro
20 mins
1.11
Baking
20 mins
1.12
Combine Leftovers to Create a New Meal
20 mins
1.13
From Farm to Fork: Understanding Where Your Food Comes From
20 mins
1.14
Mix in Finely Chopped Veggie Scraps
20 mins
1.15
Bread Pudding
20 mins
1.16
Breading Foods
20 mins
1.17
Turn Extra Takeout into a One-Bowl Wonder
20 mins
1.18
Bringing It Home: Deciphering Package Icons and Labels
20 mins
1.19
Roast or Sauté to Stretch Wilting Veggies
20 mins
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