Name all the grand sauces, and give a derivative of each.
What is the ratio for chicken stock, as well as the preparation:
Describe the difference between stock and broth
Define glace. Write in an
Fish Day 1
-Used for catching fish
-Metal basket pulled through seabed
-Catches fish near the bottom of ocean
-Uses a lead sinker that has a hook/.
Otter Trawling Bottom& Mid
-Wedge shaped net
-Dragged along the bottom of t
Why am I here?
Why I love culinary?
I had my first cook experience when I was 10 years old, and it impressed me deeply. I
helped my dad cook for the Spring Festival dinner(the most important dinner in
Chinese culture). I got up at 6am and bought
My father is not a professional cook, but he has great skill in cooking food. I had
such a strong memory of his Dongpo pork. last new years eve I had my first
experience with homemade Dongpo pork, and it was my dads first time to cook it.
And Culinary Tradition
Culinary Skills - Theory Lectures
And Culinary Tradition
Culinary Skills - Theory Lectures
Describe the difference between the physical and chemical senses
QUICK BREADS &
IDENTIFY THREE DISTINCT METHODS OF LEAVENING
UNDERSTAND THE SIMILARITIES AND DIFFERENCES
BETWEEN THREE COMMONLY USED FORMS OF YEAST
UNDERSTAND THE PROPERTIES OF BAKING SODA
AND BAKING POWDER AND
BREAKFAST MENU FOR THE LINE
POACH AND OMELETTE SPECIAL
Bibimbap classic Korean dish with poached eggs, stir fried vegetables, brown rice and
Classic French Omelette with roasted root vegetables, apples, chicken sausage & goat cheese
EGGS ANY STY
Menu Days 5 & 6
New England Clam Chowder (Fall/Winter menu)
Manhattan Clam Chowder (Spring/Summer menu)
*make 3 gallons first day and 2 gallons on day 2
Greek Style Salad with Tomatoes, Cucumbers, Red Onions, Peppers, Black Olives,
Banquet Prep List
Updated May 31, 2017
Your prep list items for the following day should be completed before
service begins. Know which menu cycle that you will be cooking
(Fall/Winter or Spring/Summer) and plan accordingly.
Sous Chefs-The class needs to
In no particular order
Hospitality starts in the kitchen be nice or leave
Come to class on time and be present
Know your recipes and know when you need to be doing them
Have a note book and writing utensil on you at all times
No whistling in
Seafood ID and Fabrication Yield Test Formulas
To assist in learning the
1. Read, analyze and evaluate the fish being fabricated. Are the bones usable for stock? If so,
then the value given may be calculated into the problem.
Use the data provided, comple
Puree of Lentil
Mixed Green Salad with Lemon Vinaigrette
1. Why do we cut mirepoix into 1-2 inch pieces for stock production?
2. At what point of the cooking process is mirepoix added to meat stocks?
3. Describe the technique for straining a stock.
4. When and how would a bouquet garni or sachet be use
1. Name the three basic types of stock.
2. What are the major uses of stocks?
a. Soups and Sauces
3. What is the standard ratio to yield one gallon of white or brown stock?
a. 8# bones
5 qt waters
4. What tw
Chapelure du pain- French term for brown bread crumbs
Dressings- A sauce to cover
Panko crumbs- Bread crumbs used for breading
Standard Breading procedure- Dredge items in flour, then dip in egg wash, then coated with
Barding- Cover naturally lean meat with strips of fat to base it during roasting
Carving- To remove the meat from the bones in a neat fashion
Jus Lie- Meat juice thickened with arrowroot and cornstarch
Pan gravy- Sauce mad
Clarification is the combination of lean ground meat egg whites mirepoix herbs and spices and tomato
or other acid ingredient.
Onion brule French for burnt onion. Made by charring onion halves; used to flavor and color (golden
brown) stocks and sauces
Day 7 Homework
Pincage the mixture of brown mirepoix with tomato paste, and cooked until the tomato paste has
changed in color and flavor.
Legumes French word for vegetables, the seed of certain pod plants including beans
A langlaise French meaning in the English manner or style
barbecuing- Cooked over hot coals
barnaise sauce- Hollandaise with a reduction of tarragon, peppercorns, shallots and
blanching-blanch- Fast cooking in boi
Day 8 Fish Fumet & Chowder
Decant to draw off a liquid without disturbing the sediment or the
lower liquid layers.
Fumet a stock usually from fish, where the bones have been sweated
with the mirepoix often with the additio
1. Food Mill - A strainer with a crank operated curved blade, used for grinding
vegetables often in varying size holes.
2. Potage French soup or porridge in which meat and vegetables have been
boiled together until they for
Key words and Study Question
Calvados it is an apple brandy from the French region of lower normandy
Crouton a small piece of cold crisp and completely dry bread served in soup or as part of a salad
Gratinee French word fo
Blotting- To remove excess liquid or moisture by using paper towel and
gently press down on food.
Court Bouillon- Short broth
Submerged poaching- To cook completely covering in a simmering liquid.
Braised Belgian Endive- Endive cooked using the braised method
Daube- Classic French meat stews braised in red wine, vegetables and seasoning
Estouffade- A French stew of wine-moistened pieces of meat
Glazing- Give an item a shiny
Culinary Fundamentals Day 9 Day 20
9 Veloute & Cream Soups
Danger zone 41 135 F
Steaming 212 F
150 F yolks begin to thicken
Boiling 205 F
158 F yolks are set
175 Starch gelatinizes
Poaching 160 185 F
120 140 Starch cells
Culinary Fundamentals Day 19 Study Guide Technique of submerged Poaching
Poissonniere Deep pan used for cooking fish
Poaching: 160 185 F
Simmering: 185 200 F
Boiling: 205 - 212 F
Steaming: 212 F and up
Minimum Temp 180 F
Day 16 27
16 Rice Cookery
Rice is classified by size
Main types of rice
White hull bran and germ is
Brown hull is removed
Descended from wild grass staple food of Asia
Farmed in Upland terraces and river rice
Technique of roasting Day 21
Low activity pieces with minimal connective tissue
Large portion meat cuts
Well marbled red meats
Larding inserting lard into meat
Why rest allows meat to relax off heat
Technique of shallow poaching Day 20
Cussion cooking liquid
Poissoner deep pan for submerging meats
Sautoir shallow pan used for shallow poaching
Paupiette a long thin slice of fish or meat; rolled and stuffed with a filling
Vin Blanc mixt
Fernand Point was an incredible and influential chef in France in the early 20th century.
He was born in Louhans, France, and was raised by his parents who were both great chefs. Point
trained in Paris at the Bristo