05 Prep & Cooking III

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What you’ll learn

Let’s cook using moist-heat techniques and dry-heat techniques.

The objectives for this module:

  • Gain an understanding of the differences between moist-heat and dry-heat cooking techniques
  • Understand what smoke point is and what staple oil smoke points are
  • Learn about bouquet garni, thickening techniques, Maillard reaction (and how to use it to boost flavor in a dish), mise en place, and other basic methods for good food cooking
  • Master understanding and practice of basic moist-heat cooking techniques like boiling, braising, poaching, simmering, stewing, blanching, parboiling, steaming, en papillote, cooking grains, rice, pasta, and pulses
  • Master understanding and practice of basic dry-heat cooking techniques like searing, sautéing, sweating veggies, frying, stir-frying, roasting, and broiling


Required: watch and complete the recap for each lesson

1: Intro to Cooking

Cooking can then be divided into two general approaches depending on how this heat is transferred: moist-heat cooking and dry-heat cooking.


02:27 Oil & Smoke Point

05:58 Bouquet Garni

10:18 Thickening Sauces, Soups & Stocks

12:22 Maillard Reaction

13:14 Deglazing a Pan

14:55 Mise en Place

17:13 Lesson Action

2: Moist-Heat Cooking Methods I

With these cooking methods, we use liquid or steam to transfer heat directly to food.


00:38 Boiling

02:26 Braising

08:36 Poaching

13:47 Simmering

16:41 Stewing

3: Moist-Heat Cooking Methods II

Let’s continue learning about moist-heat cooking methods.


00:54 Blanching

03:03 Parboiling

05:36 Steaming

08:18 En Papillote

13:21 Cooking Rice, Grains, Pulses

18:44 Tips for Cooking Pasta

20:35 Lesson Action

4: Dry-Heat Cooking Methods

Let’s move onto the dry-heat cooking possibilities


02:25 Searing

03:56 Sautéing

05:58 Frying

11:28 Stir-Frying

13:56 Roasting

16:06 Broiling

18:31 Baking

19:15 Lesson Action

Note: Your “Lesson Action: Easy Stir Fry Sauce” recipe can be found in the Resources below.

Practice Recipes

Recommended: prepare a minimum of 1 recipe

Time to use even more good food cooking techniques to prepare delicious everyday meals! They’re all perfect for batch cooking future meals, utilizing zero-food-waste tips, and they all provide variations you can rely on to confidently build your own flavor profiles and creations. Use everything you’ve learned so far to make these recipes your own—you can do it.

Liz Moody’s Mole Cauliflower Enchiladas

This recipe by author, podcast host, and Master Cook Liz Moody is comfort food at its best. It’s a great recipe for batch cooking, practicing knife skills, and trying out multiple good food cooking techniques. The recipe video is loaded with helpful cooking tips and techniques that can be applied to all sorts of dishes.


Chesapeake Veggie Fritters

This recipe uses a beloved seafood seasoning blend, plus simple ingredients and cooking techniques to create a crabcake-like fritter that can be enjoyed as an appetizer, a snack, a salad add-in, or a main meal. Improvise on size (small for apps, large for meals), and use our variation tips for extra fun. This recipe shares tips for working with watery vegetables that can also be applied when making lasagnas and casseroles.


Braised Harvest Veggies

We’ll use a cooking technique that’s usually reserved for pot roast to bring the very best out of hearty tubers and roots vegetables. By using traditional techniques on less-common ingredients, we begin to open up the creative possibilities for delicious everyday meals.



Helpful and inspiring books, articles, recipes, shopping links, and more for good food cooking.

Lesson Action: Easy Stir Fry Sauce

This is a go-to stir fry sauce everyone will love.
Get more tips, options, and the printable recipe here.

½ cup low-sodium veggie stock (or any low-sodium stock you like)
¼ cup soy sauce, coconut aminos, or tamari*
1 heaping tablespoon of grated, minced ginger root
1–2 tablespoons maple syrup, Sucanat, coconut sugar, or brown sugar
2 tablespoons rice vinegar, dry sherry, or apple cider vinegar
3–5 sliced scallions
1–3 minced cloves garlic
1 teaspoon toasted sesame oil
1 teaspoon arrowroot starch (optional, for thickening)
1 tablespoon orange or lime juice (optional)
2 teaspoons toasted sesame seeds (optional)
Sea salt to taste if needed

Whisk together all of the ingredients together until well mixed and then use for your stir fry.

You can also put all ingredients except the scallions and sesame seeds into the blender and blend until smooth. Then, fold in the scallions and seeds and use for stir frying.

*coconut aminos is soy-, and gluten-free and tamari is gluten-free.

“Pantry to Plate” Challenge

  • Accepted file types: jpg, gif, png, pdf, jpeg, Max. file size: 50 MB.

Take the Pantry to Plate Challenge, upload your experience, and earn credits to use towards future courses and goodies from Good Food Cooking School.

Knowing how to open your pantry or fridge and make what you have into something special is a must-have skill these days. We’re showing you how it’s done with this course and if you want more practice, more tools, and more reward for your efforts, grab a copy of the book that inspired Good Food Cooking School: Pantry to Plate.



Braising, frying, roasting, poaching, steaming, searing—you’ve just learned a ton of tricks that bring BIG BIG flavor to every small bite that makes up a maki (sliced sushi rolls). Sushi night isn’t just for restaurants and you can make it without fish. Take on this Pantry to Plate Challenge using the Mmmaki Template. You don’t need any fancy tools, and hint, hint: maki are a great way to clean out fridge ingredients. Fancify with some good food cooking techniques and roll ’em up.

A perfectly balanced bite of maki is the 5 Tastes in harmony, varied textures, and aroma. It’s a terrific showcase to practice this art of balance. You can do this, you have all the know-how to put into practice. And Plan B is to turn it all into a big veggie bowl (but you won’t need to). 😎

Grab your cooking journal and document what you try and why. And remember, always taste as you go. Nori brings crispy texture and salty umami. Rice brings sweetness, chewy texture, and with the tricks from the Perfect Sticky Rice in that section of Pantry to Plate, a hint of sour tang, too. The fillings and toppings are up to you.

The Challenge: Turn to page 206 in your copy of Pantry to Plate and use the Mmmaki Recipe Template to practice using some of the techniques you’ve learned. Would soft, sweet rice pair well with salty, crunchy, umami fried or roasted mushrooms? Maybe a little raw radish, or something sweet like apple with spicy jalapeño and bitter-fresh cilantro would be a magical combo?

Also think about texture—think of a balance of soft, crunchy, crisp, fatty. A perfect bite.

Required to complete The Challenge: Share one photo and your experience with the Challenge in the fields above. 

Optional, but encouraged: Share in the private classmates group and show us your creations on Instagram (tag @YumUniverse and #pantrytoplate).

Earn 3 Credits = $3
Complete the Challenge and once approved by our team, you’ll earn 3 credits (= $3) to use towards a future course enrollment or product offered by GFCS. The more Challenges you complete the more credits you earn.


Extra Learning & Cheat Sheets

Measuring Cheat Sheet

Sometimes you want more or less than the serving amount a recipe creates—use this handy cheat sheet to upsize and downsize a recipe.

Oils & Smoke Point

A quick reference guide for oils and their smoke points.

Grease Fire 101

Learn how to prevent a grease fire and how to safely put one out.

Quick Guide to Herbs

If you’re someone who likes a cheat sheet handy in the kitchen, or someone who keeps a recipe binder, print out this guide and use it to create a variety of dishes with herbs. You can always reference the Ingredient Index, too.

Quick Guide to the 5 Main Tastes

If you’re someone who likes a cheat sheet handy in the kitchen, or someone who keeps a recipe binder, print out this guide and use it to develop and balance the five tastes in a variety of dishes.

Extra Recipes

Shopping: Appliances & Tools

Extra Books & Courses

Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like. 


Healthier Together Cookbook

A healthy cookbook written by podcast host and Master Good Food Cook, Liz Moody, featuring more than 100 recipes designed to share and nourish your body and soul.

The YumUniverse Cookbook

150 veg-powered, gluten-free recipes for all eaters—written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free)

YumUniverse Pantry to Plate

100 recipes + 30 recipe templates to help you create incredible meals from what you have on hand—as seen in O Magazine and on Oprah.com. Written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free) 

Gluten-Free Baking Academy

Learn to make gluten-free baked goods like sourdough, quick breads, flatbreads, sandwich loaves, and cookies with wholesome, minimally processed ingredients.

Glow Pops

If you like smoothies, you’ll love Glow Pops. Podcast host and Master Good Food Cook, Liz Moody, takes your favorite treat to the next level with nutrient-filled recipes that will make you glow from the inside out.