Masterclass Certificate in Adobo: The Art of Braising
-- viewing nowThe Masterclass Certificate in Adobo: The Art of Braising is a comprehensive course that dives deep into the rich culinary tradition of adobo, a popular braising technique in the Philippines. This course is essential for any culinary professional seeking to expand their knowledge and skills in global cuisine.
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Course Details
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Unit 1: Introduction to Adobo & Braising Techniques
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Unit 2: Selecting the Perfect Cut of Meat for Adobo
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Unit 3: Preparing the Marinade: Aromatics, Vinegar, and Spices
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Unit 4: Cooking Vessels: Dutch Ovens, Slow Cookers, and Pressure Cookers
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Unit 5: The Art of Browning: Searing Meat for Rich Flavors
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Unit 6: Layering Flavors: Combining Meat, Marinade, and Vegetables
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Unit 7: Simmering and Reducing: Mastering the Braising Liquid
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Unit 8: The Role of Acidity in Adobo: Balancing Umami and Tartness
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Unit 9: Troubleshooting and Adjusting Adobo: Thickening Sauce and Correcting Seasoning
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Unit 10: Plating and Serving Adobo: Accompaniments, Garnishes, and Rice
Career Path
Entry Requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course Status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
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