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Conestoga College

CUL1540/CUL1135

Applied Culinary Demo/Techniques I

Fall 2016

WEEK 1 ORIENTATION

Review course outline

Discuss demonstration and lab procedures (Attendance)

Discuss and identify quality of knives; knife requirements, knife

sharpening and care

Discuss uniform/dress code, classroom conduct

List and identify small ware requirements

Discuss sanitation requirements

Discuss marking procedure/rubric and evaluation

Discuss importance of sign in sheet

Discuss fire alarm and evacuation procedures

Weights, measures, and temperatures “show and tell”

Follow classroom safety rules and regulations

Write a work plan

Objectives

Upon successful completion of this lab the student will be able to:

Understand the difference between honing and sharpening Hone their knives using a steel

Write a work plan

Weigh and measure ingredients for use in recipes

Knowledge of safe hygiene and sanitation practices

Identify small wares and their uses

ATTENDANCE/PUNCTUALITY/UNIFORM REQUIREMENTS

Attendance Guidelines:

Attendance in both demonstration and practical laboratory portions of the course is required.

Because of the close link between the two sections a class mark of -20% (minus twenty percent)

will be taken off the final lab mark, if the student is late for the demonstration and/or lab. If a

student misses a demonstration the lab mark will result in a zero for that week’s class.

A minimum attendance record of 80% must be maintained in order to be successful in this

course.

If the students are not dressed appropriately they will not be allowed into class for that day.

Punctuality in the Demonstration Laboratory:

The student must be in the classroom with all relevant materials, ready to start a minimum of 5

minutes in advance of the scheduled commencement time. If the student is late by a maximum

of 15 minutes by the start time of the class there will be a deduction of 20 % (Minus twenty

percent) to the final laboratory mark of that week. If the student is later than 15 minutes a

mark of Zero (0) will be given for that week.

Punctuality in the Practical Laboratory:

The student must be in the practical laboratory/kitchen with workstation set-up, ready to start

work, with all equipment collected, at least 15 minutes in advance of the scheduled

commencement time. If the student is late by a maximum of 15 minutes by the start time of the

class there will be a deduction of 20 % to the final laboratory mark of that week. If a student is

later than 15 minutes a mark of zero (0) will be given for that week and they will only be

allowed to observe the lab for that day.

Student Uniform requirements for demonstrations and laboratory classes:

• Turn off cell phones and all listening devices during scheduled class time. • NO visible piercing or jewellery. • Appropriate footwear - black steel toe safety shoes (No running shoes). • Clean white chef's jacket (Must have Conestoga logo). • Clean Conestoga chef's trousers (Hemmed, no roll ups). • Clean blue apron (Demonstration exempted). • Clean white chef's hat (Demonstration exempted). • Clean side towels (2) (demonstration exempted). • Appropriate recipes and work plans.

Student Personal Hygiene requirements for demonstrations and laboratory classes:

• All male students are required to be clean-shaven before class. • Finger nails clean, trimmed, with no nail polish. • NO visible piercings or jewellery. • Students with collar length hair or longer must wear a hair net before entering the class.

Note: Industry requirements pertaining to personal grooming and hygiene outlined in the

Sanitation Code Book will be enforced.

The Work Plan

A detailed work plan is essential to the success of any chef, regardless of the level they are

working at. You will be required to produce a work plan for each and every lab. This is in large

part to provide you with practice in time management, but also to begin to understand the

‘real’ amount of time that certain tasks take to complete. The work plan will also allow you to

start to develop stronger multi-tasking skills, which will play a big role in your future success in

this field.

Your work plans will be evaluated at the beginning of each practical lab. If you do not have a

work plan prepared ahead of time, you will only be allowed to observe the lab and will receive a

mark of ‘0’ for that week’s class.

Below is a sample work plan for a fictitious lab.

Preparations Brown veal stock, pg. 13 Clear vegetable soup, pg. 24

Ingredient requirements Veal bones, 300 g Carrots, 200 g Celery, 100 g Onions, 100 g Tomato paste, 50 g Butter, 30 g Leeks, 50 g Turnip, 80 g Garlic, 1 clove Plum tomatoes, 2 ea. Peas, 80 g

Equipment list Roasting pan Tongs Wooden spoon Colander China cap Stock pot Ladle Cheese cloth Saucepan Chef’s knife Peeler Paring knife Tasting spoons Cutting board Plastic containers Sanitizer bucket

0:00-0:10 Preheat oven to 400. Wash veal bones. Place in roasting pan and roast

0:10-0:25 Process mirepoix for both veal stock and clear soup. Make sachet d’epices

0:25-0:45 Process vegetable garnishes for clear soup

0:45-1:00 Add mirepoix to roasting pan. Finish processing vegetables for clear soup

1:00-1:05 Check roasting pan. Add tomato paste, cook for 3 minutes, remove bones and deglaze. FINISHED

1:05-1:15 Transfer bones and mirepoix to stock pot. Add COLD water to cover. Bring to the simmer

1:15-1:30 Clean workstation and tidy. Do any dishes that I have

1:30-1:35 Skim fat from stock. Reduce heat to maintain simmer. Do not boil

Etc…

The French Chef’s Knife:

This is the most important and most used knife in the kitchen. Buy a good quality French chef’s knife

and it will last for many years to come. The French Chef’s knife is available in blade lengths from 8 –

14inches (20cm – 35cm). Most cooks prefer the 10-inch (25cm) knife.

The blade is wide at the handle and tapers to a point. When you buy one, check to make sure that the

“Bolster” (see illustration) is deep enough so you don’t knock your knuckles when you chop with it.

When properly used the chef’s knife is positioned with the point on the cutting board well beyond the

food to be sliced or diced or chopped. Then with a rocking motion, without lifting the point from the

cutting board, you can quickly and safely slice or dice.

Seven important features of a good French Chef’s Knife:

Offset handle which gives the hand clearance of the table and provide a good grip

A non- flexible steel blade, preferably stainless steel

Good heavy heel/bolster

The top of the blade must be broad at the heel

Firm and comfortable handle

The blade of the knife must be high enough to give clearance between the knuckles and

the board when cutting

Cutting edge of the blade must be true. A worn and uneven knife will not cut evenly and has

to be ground on a stone.

The Paring Knife:

The paring knife is a short knife with a 2-inch – 4 inch (5 cm – 10 cm) pointed blade. The paring knife is

used for trimming and shaping fruits and vegetables. The point is used for eyeing and removing

blemishes.

The Boning Knife:

Boning knives come in a variety of blade sizes and shapes from 4-inch (10cm) wide stiff, straight

blades to 7 – 8 inch (17.5cm – 20cm) narrow, curved, flexible blades. The shape of the blade is a

matter of personal preference. Boning knives are used for separating raw meat from the bone with a

minimum of waste.

The Sharpening Steel:

There is no purpose in buying good knives unless you intend to keep them sharp. However, no matter

how well you treat you knives time and use will eventually dull the edge. Contrary to general opinion,

a sharp knife is not more dangerous than a dull knife in fact the opposite is true. Dull knives slip; sharp

ones cut. Although you can grind your knife on a stone to re sharpen your knives, honing up your

knives with a few strokes on a sharpening steel before each use is best. This realigns the tiny, invisible

teeth (all knives actually cut like saws) that have been moved out of position by cutting. About once a

year it is advised to have your knives sharpened by a professional.

STEELING THE KNIFE:

Hold the steel in your left hand, rest one side of the knife-edge lightly against the steel at a 25 – 30

degree angle and draw it towards you in a curving arc until the tip of the blade touches the bottom of

the steel. Bring it back to the original position on the other side of the steel and repeat this operation;

about four or five light strokes per side should be enough if you steel each knife before using it as a

rule rather than as an exception.

The steel is used to true the blade and keep the edge in perfect condition. Although there is a

technique to handling the steel, it is easily mastered with practice.

Important

To avoid cross contamination washing a steel is a must.

1 3

2 4

WEEK 2 VEGETABLE CUTS

MENU

Vegetable Cuts

Carrot: Julienne, Brunoise, Bâtonnet,

Onion: Dice, Slice

Paysanne: Leeks, Carrots, White Turnip, Celery, Onion,

Julienne: Leeks and Celery

OBJECTIVES

Upon successful completion of this lab the student will be able to:

Demonstrate how to peel and pare and clean various vegetables

Identify and demonstrate various cuts such as: Julienne, Brunoise,

Bâtonnet, Macédoine and Paysanne

Dice and slice an onion

VEGETABLE CUTS AND TERMINOLOGY

Julienne - Very Fine Strips 4cm x 1mm x 1mm

Brunoise - Very Small Dice 1mm x 1mm x 1mm Cross cut of julienne

Allumette – 5cm x 3mm x 3mm

Small dice – 3mm x 3mm x 3mm Cross cut of allumette

Bâtonnet - Sticks 6 cm x 6mm x 6mm

Medium Dice 6mm x 6mm x 6mm

Cross cut of Bâtonnet

Paysanne - Peasant Style Approximately – 5mm x 1mm

Any geometric shape, using the natural shape of the vegetable. Actual size of cut will depend on vegetable being used.

Mirepoix - Simple rough cut of vegetables (Size will depend on the intended use)

Small: 1.5cm x 1.5cm x 1.5cm / Matignon-1/4 inch-3-4 mm Medium: 2 cm x 2cm x 2cm / Mirepoix 1/2-1 inch-1-2cm Large: 3.5cm x 3.5cm x 3.5cm/ Bordelaise (Whole vegetables)

Use: a flavouring agent for stocks. Colour & flavour are in harmony with the flavour of the recipe.

Vegetable Cuts

Yield :

Portions :

Quantity Ingredient/Specification Count

900 g Carrot 6 large

400 g Onion 2 pcs

300 g Celery 6 stalks

200 g Turnip 2 pcs

370 g Leek 1 pc

Each student will demonstrate the following knife for presentation to the chef :

1. Carrot cuts :

a. Julienne, 4cm x 1mm x 1mm

b. Brunoise, 1mm x 1mm x 1mm

c. Batonnet, 5cm x 6mm x 6mm

d. Medium dice, 6mm x 6mm x 6mm

2. Onion cuts :

a. Small mirepoix, 1.5cm x 1.5cm x 1.5cm

b. Julienne

c. Thin slice

3. Leeks

a. Julienne

b. Paysanne

4. Celery

a. Julienne

b. Paysanne

c. Brunoise

5. Turnips

a. Allumette

b. Small dice

c. Brunoise

Large Dice Medium

Dice

Medium Dice

Julienne

Diced Onion

Sliced Onion Small

Dice

Onion Rings

Paysanne

Brunoise

Julienne Onion

Student Notes:

WEEK 3 VEGETABLE CUTS

MENU

Turned vegetables

Chopped parsley

Mirepoix

Vegetable stock

Sachet d’épices

OBJECTIVES

Upon successful completion of this lab the student will be able to :

Turn vegetables

Chop, wash and dry fresh parsley

Prepare a mirepoix, and apply heat

Prepare a sachet d’épices

Prepare a vegetable stock

Finish a very simple clear vegetable soup

Vegetable stock

Yield : 2 liters

Portions :


250 g Onions, small mirepoix 1

125 g Carrots, small mirepoix 1

125 g Celery, small mirepoix 1 stalk

Sachet d’epices

5 g Parsley stem 2 sprigs

1 pc Bay leaf

3 g White peppercorn 5-6 pcs

3 g Dried thyme

2.5 liters Cold water

Method :

In a medium saucepan, sweat onions in small quantity of oil until translucent

Add carrots and sweat 2-3 minutes

Add celery and sweat another 2-3 minutes

Add water, and bring to the simmer

Skim impurities from the surface and add sachet d’epices

Simmer for 45 minutes, strain and reserve.

Turned Vegetables

Yield :

Portions :


250 g Carrot 1 pc

250 g Potato 1 pc

240 g Zucchini 1 pc

250 g Turnip 1 pc

Method :

Turn vegetables as per instructor demo

In a large pot of salted boiling water, blanch vegetables individually, then shock in ice

water water (Do not shock the potatoes as they will absorb too much moisture)

Reserve to present to the chef with your vegetable broth

Chopped parsley

Yield :

Portions :


20 g Parsley, flat leaf ¼ bu.

Cheesecloth, as needed

Method :

Pick and wash parsley leaves

Place on a cutting board and chop finely

Transfer chopped parsley to a cheesecloth square, tie into a bag.

Wash parsley under cold water until it runs clear of all of the chlorophyll

Squeeze out all of the water, remove from cheese cloth and allow to dry out, approx..

15 minutes

Reserve for finishing your clear broth

Clear vegetable broth

Yield :

Portions :


2 liters Vegetable stock

To taste Salt and pepper

As needed

Chopped parsley

50 g Carrot, julienne 0.5

50 g Celery, julienne 0.25 stalk

50 g Leek, julienne 0.25 pc.

Method :

Bring the vegetable stock to the simmer

Adjust seasoning

Add leeks, simmer 2 minutes

Add remaining garnishes, simmer 1 minute

Add chopped parsley, serve in a hot bowl.

WEEK 4 VEGETABLE PREPARATION

MENU

Tomato concassée

Whole roasted garlic

Olive oil roasted garlic

Fresh herbs

Herb butter

Mushroom duxelle

Bruschetta

OBJECTIVES

Identify and use herbs and spices

Prepare a tomato concassée

Prepare a mushroom duxelle

Demonstrate blanching and refreshing of a tomato

Demonstrate slicing, dicing, pureeing, roasting, folding,

toasting, mixing, brushing and sautéeing

Cook in a timely fashion and apply proper heat control

Spices (demo only)

Yield :

Portions :


Cinnamon

Black peppercorns

White peppercorns

Nutmeg

Bay leaf

Star anise

Cloves

Cayenne

Fennel seed

Mustard seeds

Mustard powder

Juniper berries

Saffron

Note :

For demonstration and display only

Tomato concassée

Yield :

Portions :


3 pcs. Roma tomato, for concasee

2 pcs. Roma tomato, to be stuffed with duxelle

Method :

1. Bring water up to a boil in a saucepan.

2. Core and score tomatoes as directed.

3. Blanch tomatoes for approximately 30 seconds, refresh in ice-cold water immediately.

4. Peel skin, pat dry, cut into quarters and remove center part and seeds.

5. Trim and dice the fillets of tomatoes into uniform dice (small dice, 3mm x 3mm x 3mm).

Reserve two blanched and skinned tomatoes, to be stuffed with duxelle

Note:

The ripeness of the tomato will determine the amount of time it needs to be blanched

Soft or ripe: Less blanching time (Approximately 15 to 20 seconds)

Firmer tomatoes : Longer blanching time (Approximately 30 to 60 seconds)

Bruschetta

Yield :

Portions : 4 pieces


360 g Tomatoes, plum, concassee 3 pcs.

50 g Red onion ½ pc

6 g Garlic, chopped 2 cloves

30 g Olive oil

5 g Basil, fresh, chiffonade 10 large leaves

4 pcs. Sourdough baguette, sliced ¼ in. thick

10 g Roasted garlic and thyme oil, for brushing the baguette

To taste Salt and Black pepper

Method :

1. Preheat oven to 350°F (180°C).

2. Place Concassée in a stainless steel bowl.

3. Mix together with red onion, olive oil, garlic, basil and black pepper.

4. Place bread slices on baking tray and toast in oven at 350°F (180°C) for 5 minutes.

5. Brush toasted bread slices with roasted garlic and thyme oil.

6. Place bruschetta mixture on top of toasted bread

Herb butter

Yield :

Portions :


225 g Butter, soft

5 g Parsley, chopped ¼ bu.

5 g Thyme, chopped ¼ bu.

5 g Rosemary, chopped ¼ bu.

5 g Sage, chopped ¼ bu.

Method :

1. Add the chopped herbs to butter. Using a rubber spatula fold the herbs into the butter.

2. Place the mixed butter onto the parchment paper or plastic wrap and roll into a log twisting

the edges to retain its shape.

Note:

A piping bag could be used to pipe the butter to ensure consistent shape

Whole roasted garlic

Yield :

Portions :


1 head Garlic, top removed

15 g Olive oil

2 sprigs Thyme, fresh

To taste Salt and black pepper

Method :

1. Preheat oven to 350°F (180˚C).

2. Remove top of garlic head using a chef’s knife.

3. Place thyme sprigs on a square piece of aluminum foil.

4. Place garlic on top of thyme and drizzle with olive oil.

5. Season with salt and black pepper and wrap the foil tightly.

6. Place in oven and roast for approximately 40 minutes. After 40 minutes remove and

cool to room temperature.

7. Squeeze base of roasted garlic to remove roasted cloves inside.

Olive oil roasted garlic cloves

Yield :

Portions :


1 head Garlic, peeled

200 g Olive oil


Method :

1. Place garlic cloves in 1.5 litre pot.

2. Cover with oil and place over low to medium heat.

3. Once garlic starts to release moisture into the oil turn the heat down to low.

4. Keep garlic on heat until cloves start to brown (Approximately 10 to 12 minutes).

5. Remove pot from heat and add thyme.

6. Allow product to cool to room temperature before transferring into a container.

This oil will be used to brush the bread slices for bruschetta.

Mushroom duxelle

Yield : 4 stuffed tomato halves

Portions :


200 g Mushrooms, finely chopped 9 pcs

40 g Shallot, brunoise 2 sm. Pcs

30 g Butter

20 g Parsley, chopped ¼ bu.


¼ pc Lemon

2 pcs Roma tomatoes, blanched, peeled and halved, reserved from previous preparation

Method :

1. Wash mushrooms and pat dry.

2. Place washed mushrooms into food processor and pulse into small pieces.

3. Heat butter over low heat in 3-litre sauté pan and sweat shallots until

translucent (Approximately 1 minute).

4. Increase heat to medium; add chopped mushrooms and sauté until all the moisture from

the mushrooms has evaporated.

5. Add chopped parsley to mushroom mixture.

6. Season with salt and pepper. Add lemon to taste.

7. Blanched tomato and cut equally into half, scoop pulp and seeds using a spoon.

8. Stuff blanched halved tomatoes with mushroom duxelle, garnish with chopped parsley

WEEK 5 VEGETABLE COOKERY

MENU

Blanched green beans

Blanched and refreshed green asparagus

Glazed carrots

Roasted root vegetables

Wilted green leafy vegetables

Vegetable stew (Ratatouille)

OBJECTIVES

Prepare vegetables for cooking

Apply various cooking methods to vegetables

Blanch and refresh green vegetables

Prepare glazed carrots

Roast root vegetables

Wilt greens

Stew vegetables

Blanched green beans

Yield :

Portions :


150 g Green beans

30 g Butter

Method :

1. Trim green beans according to demonstration.

2. Blanch in boiling salted water, refresh and strain

3. When ready to serve, heat butter in a sauté pan and toss with beans until heated

through. Season to taste and serve.

Blanched green asparagus

Yield : 4 pcs

Portions :


150 g Green asparagus, large 4 pcs

20 g Butter

To taste Salt and white pepper

Method :

1. Snap asparagus ends where it naturally breaks and discard ends.

2. Starting two inches (5cm) under the asparagus tips, peel to the base.

3. Tie asparagus in a bundle using string.

4. Blanch in boiling salted water, for approximately 2 to 3 minutes, refresh in cold water

5. When ready to serve, untie bundle, toss in pan with whole butter, season to taste.

Note:

Use the bottom side of a stainless steel bowl to peel the asparagus on

If asparagus is pencil size, no need to peel

The purpose of tying the asparagus is to prevent it from breaking during the blanching

process and portion control.

Glazed carrots

Yield :

Portions :


250 g Carrots, batonnet 2 pcs

10 g Sugar, granulated

15 g Butter

15 g Water


Method :

1. Cut carrots into Bâtonnet (5 cm x 6 mm x 6 mm).

2. Add butter, carrots, sugar, salt and pepper into a small saucepan.

3. Add a small amount of water.

4. Place a lid on top and cook over a medium high heat until done and liquid has reduced

and formed a glaze.

Notes:

If there is too much liquid in the pan when carrots are done, remove carrots and reduce

liquid to a glaze then return carrots and toss. If there is not enough liquid, add some water.

This is a one-step method. Pay special attention to heat control during cooking process.

Roasted root vegetables

Yield :

Portions :


100 g Carrots ½ pc

100 g Celery root ¼ pc

2 pcs Yellow baby beets, whole 2 pcs

100 g Parsnips 1 pc

3 pcs Shallot

2 cloves Garlic, crushed


15 g Olive oil

To taste Salt and Cracked black pepper

Method :

1. Peel and cut the vegetables into a rustic cut, suited to the natural shape of the vegetable.

2. Crush the garlic and peel shallots, leaving them whole.

3. Place the vegetables in a mixing bowl and add the olive oil, thyme, salt and black pepper.

Toss to coat the vegetables. It may be necessary to add more oil.

4. Place in roasting pan and roast at 375˚F (191˚C) for approximately 45 minutes, or until the

vegetables are tender and lightly caramelized. Turn the vegetables a few times while

cooking.

Notes:

Depending on the size of shallot, you may want to cut it in half if the size is not relative to the

other vegetables.

Wilted Green Leafy Vegetable

Yield :

Portions :


300 g Spinach, stems removed (or other leafy green) ½ bu.

15 g Olive oil

To taste Salt and White pepper

Method :

1. Wash, clean and remove stem from spinach as per demo.

2. Heat pan with olive oil, add spinach leaves and wilt.

3. Season with salt and pepper. Place cooked spinach in a strainer to drain off excessive

liquid.

4. Serve as directed.

Vegetable stew ‘Ratatouille Style’

Yield :

Portions : 4


25 g Olive oil

100 g White onion, small dice 1 med.

125 g Red bell pepper, roasted, small dice 1 pc

15 g Garlic, peeled, minced 1 clove

250 g Roma tomatoes, canned with juice 5 med. pcs.

75 g Green zucchini, skin-on, small dice ½ pc

75 g Yellow zucchini, skin-on, small dice ½ pc

125 g Eggplant, skin-on, small dice ¼ pc.

2 g Thyme, fresh leaves ¼ bu.

5 g Parsley, flat leaf, chopped 1/8 bu.

1 pc Bay leaf


Method :

1. Roast red pepper over open flame.

2. When all of the skin is charred, place in bowl and cover with plastic wrap.

3. When cool to the touch remove the skin, deseed and cut into dice.

4. Prepare the vegetables as per demonstration.

5. Deseed tomatoes and dice into 4mm x 4mm x 4 mm pieces, reserve pulp and juice.

6. Sauté the zucchini in a little bit of the olive oil until it is half cooked. Remove from pan.

7. Sauté the eggplant in olive oil until half cooked. Remove from pan.

8. Sauté onions olive oil until translucent. Add red peppers and saute. Add the garlic and

bay leaf, and sauté another minute.

9. Combine all vegetables and seasonings in a heavy saucepan.

10. Add reserved tomato juice, and cover pan and cook for 15 minutes.

11. Adjust seasoning; add chopped parsley and thyme leaves.

Student Notes:

WEEK 6 POTATO COOKERY

MENU

Boiled mini red potatoes

French Fries

Duchesse potatoes

Fondant potato

Scalloped potatoes

OBJECTIVES

Identify several varieties of potatoes

Apply various cooking methods such as boiling, deep fry,

braising, blanching

Practice piping skills

Demonstrate turning, ricing and mashing of potatoes

Layer, bake and gratiné

Boiled mini red potatoes

Yield :

Portions :


330 g Mini red creamers 5 pcs.

To taste Salt, for water

Flat leaf parsley, chopped 1/8 bu.

Method :

1. Wash the potatoes, leave the skin on.

2. In a 2-litre pot, place the potatoes in salted cold water and bring to a boil.

3. Reduce the heat to a simmer, cook potatoes for approximately 20 minutes.

4. To check for doneness pierce potatoes with knife, they should come loose when done.

Strain water.

5. Cut potatoes into quarters and add the chopped parsley to serve.

Note:

Potatoes may be cut into quarters for service or left whole

French Fries

Yield :

Portions :


575 g Russet potatoes 2 pcs

To taste Salt and cracked black pepper

Method :

1. Preheat deep fat fryer to 275˚F (135˚C).

2. Wash, peel and place potatoes in water. Lightly square off potatoes with a knife.

3. Cut the potatoes into natural length batons.

4. Wash potatoes under cold running water until water runs clear. Drain and dry.

5. Blanch in the deep fat fryer at 275˚F (135˚C) until soft, and just beginning to take on colour along the edges.

6. Remove from fat, drain and place on a cooling wire rack on a tray and spread out evenly.

7. Deep fry fries to order in a 375˚F (190˚C) deep fat fryer.

8. Remove from fat and drain well.

9. Season with salt and pepper (if desired), away from the deep fat fryer, and serve immediately.

Duchesse potatoes

Yield :

Portions :


1 kg Potatoes, Yukon gold 3 pcs.

2 ea. Egg yolk

60 g Butter

To taste Salt, white pepper and nutmeg

Method :


2. Wash and peel potatoes. Cut into even sized pieces

3. Place potatoes in cold salted water and bring to a boil, reduce heat and simmer until cooked.

4. Drain water from potatoes and return to pot and place on low heat to dry potatoes.

5. Rice potatoes into a stainless steel bowl. The potatoes must be free of lumps.

6. Fold egg yolks, butter, nutmeg and seasoning into the riced potatoes.

7. Place potato mixture in a piping bag with a #6 star tip.

8. Pipe mixture into rosettes as shown on a baking sheet lined with silicon paper.

9. Place piped Duchesse into pre-heated oven and bake until golden

Note:

An accepted ratio for duchess potatoes is for every pound (450g) of riced potatoes one egg yolk and

one ounce (28g) of butter is used.

Fondant potato

Yield : 4 pieces

Portions :


650 g Yellow flesh potatoes 2 pcs

225 g Chicken stock, hot

20 g Butter


1 pc Bay leaf

Method :


2. Wash and peel potatoes, cut in half. Turn each half with a flat side.

3. Lightly grease a sautoire with butter. Place turned potatoes flat side down in the pan.

4. Fill pan half way up the potatoes with seasoned chicken stock. Place a cube of butter on

top of each potato, add the bay leaf and place in 350°F (177°C) oven.

5. Baste periodically with braising liquid.

6. When potatoes are cooked, some braising liquid may be left over in the pan.

Scalloped potatoes

Yield : 1 x ¼ foil pan

Portions :


500 g Yellow flesh potatoes, peeled and thinly sliced 2 pcs

400 g Cream, 35%

3 g Garlic, clove, crushed 1 pc

15 g Butter, reserve some for greasing the pan

1 pc Bay leaf

Pinch Nutmeg

50 g gruyere, grated

40 g Parmesan, grated


Method :

1. Preheat oven to 375˚F (190°C).

2. In a pot over medium heat, place cream, garlic, nutmeg, bay leaf, salt, and white pepper,

reduce to 300 mL). Strain and reserve.

3. Slice the potatoes into 3mm pieces. Do not place in water.

4. Line the bottom of the foil pan with parchment paper and lightly grease with butter. Arrange

the potatoes in the foil pan by overlapping the potato slices in a single layer in the pan. Pour

a small amount of cream over the potatoes, alternating with cheese, season with salt and

pepper.

5. Repeat layering potatoes and cream, remembering to season each layer, until all the

potatoes are used. Cover with a piece of parchment paper and or lid before placing in the

oven.

6. Place on a baking sheet, and bake in the oven for 30 minutes, Take out of the oven.

Remove cover, top with remaining cheese and bake for another 30 minutes, uncovered.

7. The potatoes should appear golden brown on top and tender in the center.

Student Notes:

WEEK 7 RICE AND LEGUMES

MENU

Legumes, beans and various types of rice (demo only)

Braised navy beans, ‘cassoulet style’

Green lentils with celery root

Risotto

Saffron rice pilaf

OBJECTIVES

Identify a variety of grains and rice

Apply various cooking methods to grains and rice

Soak to rehydrate beans

Braising of beans

Simmering of legumes

Cooking rice by absorption method

Preparing and understanding risotto

Types of legumes and beans (Demo only)

Yield :

Portions :


100 g Green lentils

100 g Red lentils

100 g Yellow lentils

100 g De puy lentils

150 g Red kidney beans

150 g White navy beans

150 g Romano beans

150 g Pinto beans

Types of Rice (Demo only)

Yield :

Portions :


100 g Long grain

100 g Brown rice

100 g Wild rice

100 g Black glutinous

100 g Jade rice (bamboo rice)

100 g Carnaroli

100 g Arborio

100 g Vialone nano

100 g Basmati

100 g Sweet rice

Braised navy beans (Cassoulet style)

Yield :

Portions : 4


150 g Andouille sausage, removed from casing

100 g Smoked bacon, cut into lardons

200 g White navy beans, soaked overnight

1 pc Onion, paysanne

½ stalk Celery, paysanne

3 cloves Garlic, minced

30 g Olive oil

2 pcs Tomato, concassee

2 pcs. Whole clove

500 g Chicken stock

1 pc Lemon, juiced

2 pcs Bay leaf

2 sprigs Fresh thyme

1/8 bu. Flat leaf parsley, chopped

Method :

1. Render the fat from the bacon; add the andouille sausage and cook for one minute, remove

from the pan.

2. Add tomato to the pan and cook gently to promote caramelization

3. In the same pan, sweat onions and celery in 15 mL of oil (if necessary)

4. Add garlic, continue to sweat for 1-2 minutes

5. Add the beans and the reserved bacon and sausage

6. Add stock, bay leaves, lemon and fresh thyme and bring to a simmer

7. Cover and place in a 170 C oven, approximately 1 hour and a half to 2 hours, or until beans are tender.

8. Adjust seasoning, add chopped parsley and serve

De Puy lentils with celery root

Yield :

Portions : 4


150 g De puy lentils

40 g Onion 1/8 pc

500 g Chicken stock

Sachet d’epices

2 g Dried thyme

4 pcs Parsley stem

4 pcs White peppercorn

1 pc Bay leaf

1 pc Clove

60 g Onion, brunoise

60 g Carrot, bruinoise

2 g Garlic, minced 1 clove

100 g Celery root, small dice

15 g Olive oil

½ sprig Rosemary, finley chopped


Method :

1. Rinse and drain the lentils.

2. Place the lentils, onion (⅛ piece), and sachet in a saucepan and add enough chicken

stock to cover the lentils by 2 inches.

3. Bring to a simmer and cook until lentils are tender but still firm, more stock may be required

for longer cooking time.

4. Drain the lentils, reserving the cooking liquid. Discard the onion and the sachet.

5. Sweat the onions until translucent; add carrots and garlic in olive oil then add the celery

root with about 50 mL of the lentil cooking liquid to moisten the vegetables. Continue to

cook until the celery root is tender.

6. When the vegetables are tender, stir in the lentils; add rosemary and season to taste.

Risotto

Yield :

Portions : 4


200 g Carnaroli

40 g Olive oil


60 g White wine


40 g Butter

40 g Parmesan, finely grate

To taste Salt

½ pc Lemon, juiced

Method :

1. In a sautoire over medium heat, sweat the onions in the olive oil until translucent.

2. To the same pan add rice and toast until rice is well toasted and hot to the touch.

3. Add the white wine and reduce until absorbed.

4. To this add approx. 300 g of stock and let it simmer.

5. Gradually incorporate the remaining stock one ladle (4 oz.) at a time, seasoning

periodically during the cooking process.

6. Repeat this process until rice is tender, but still has some bite to it.

7. Remove from heat. Fold in the remaining butter and cheese (mantecaro)

8. Allow to rest 5 minutes, then serve.

Note:

The texture should be creamy (all’onda)

Saffron tea

Yield :

Portions :


¼ g Saffron

50 g Water

Method :

1. Create a double boiler by bringing a 2-litre pot of water to a boil.

2. Place the saffron in a stainless steel bowl over the top of the pot and crush the saffron

stamens using a small ladle.

3. Once the saffron is crushed, add 50mL of boiling water to it and allow the saffron too steep

for 10 minutes.

4. Saffron tea may be strained depending on recipe.

Rice pilaf with saffron

Yield :

Portions : 4


250 g Long grain rice



30 g Butter

1 pc Bay leaf

10 g Saffron tea


Method :

1. Wash the rice under cold running water.

2. In a hot pot, sweat the onions with half the butter until translucent.

3. Add rice and coat grains well in butter.

4. Add hot stock, saffron tea, bay leaf, and season.

5. Bring to a boil, turn off heat, cover with a lid, and place in a 350˚F (180˚C) oven. Cook

for approximately 15 minutes.

6. Remove from oven, remove bay leaf, and fluff the rice with a fork then add the

remaining butter.

Student Notes:

WEEK 9 Farinaceous & Grains

MENU

Pasta Dough

Fresh Pappardelle

Dried Bucatini

Pesto

Creamy Polenta

Barley Pilaf

Cacio e pepe

OBJECTIVES

Upon successful completion of this lab the student will be

able to:

Prepare and cook a fresh Pasta

Identify and cook a dried pasta

Prepare and use pesto

Prepare creamy polenta

Prepare barley pilaf

Prepare cacio e pepe

Fresh pasta dough

Yield :

Portions :


200 g ‘00’ pasta flour

100 g Whole eggs

10 g Olive oil

5 g Salt

Semolina flour for dusting

Method :

1. In a large bowl, sift flour and make a well in the center.

2. Place eggs, olive oil and salt in a bowl and mix together. Pour beaten eggs mixture into the

flour well and using a fork, work from the center outwards; gradually mix the flour into the

eggs to make dough, knead until the dough is smooth to the touch.

3. Wrap in plastic wrap and rest for 1 hour in the fridge.

4. Roll pasta as demonstrated into sheets, cut sheets into 20-25 cm long by 1.5 cm wide

strips (Pappardelle).

5. Cook Pappardelle pasta in boiling salted water for 2 minutes, drain and toss in pesto.

Dried Bucatini ‘Cacio e pepe’

Yield :

Portions :


150 g Bucatini

Salt, as needed for the blanching pot

75 g Pecorino romano

As needed

Cracked black pepper

50 g Olive oil

Method :

1. Bring a large/tall pot of water to boil and season with salt.

2. Place the pasta into the boiling water, stir in the pasta and cook to al dente consistency.

3. In a sauté pan, warm olive oil

4. Transfer cooked noodle to the sauté pan and add cracked pepper and finely grated cheese

5. Toss to combine, using some of the pasta water for ‘mantecaro’

6. Serve immediately.

Basil pesto

Yield :

Portions :


30 g Fresh basil leaves ½ bu.

15 g Pine nuts, lightly toasted


1 pc Garlic

50 g Olive oil

Method :

1. Place all ingredients into a food processor and process to a paste.

Note: The quantity of this recipe is insufficient for one recipe at a time in the food

processor; therefore, two students should combine the recipe at the same time.

Creamy polenta

Yield :

Portions :


125 g Cornmeal

800 g Chicken stock


30 g Butter

Method :

1. Place stock into a pot and bring it to a boil, season with salt.

2. Gradually add polenta to boiling water/milk, stirring constantly and slowly to avoid any lumps.

3. Cook over low heat for 14-15 minutes. The polenta will become thicker as it cooks and pull

away from the side of the pan.

4. When cooked, adjust seasoning and finish with parmesan and cold butter

Barley Pilaf with Butternut squash

Yield :

Portions :


150 g Barley

45 g Onion, small dice ½

60 g Butternut squash, small dice

30 g Celery, small dice 1 stalk

450 g Chicken stock

15 g Olive oil

20 g Butter

1 pc Bay leaf

1 sprig Fresh thyme

As needed

Salt and white pepper

Method :

1. In a sautoire heat oil and sweat onions until translucent, add celery, squash and

continue to sweat for 2 minutes.

2. Add the barley to the vegetables and mix until the grains are coated with oil.

3. Add hot chicken stock, bay leaf, and thyme.

4. Bring to a boil, season with salt and white pepper, cover with a lid and place in an oven at

350°F (160˚C) for 30-35 minutes or until barley is tender.

5. Fluff pilaf with butter using a fork.

Student Notes:

WEEK 10 SALADS

MENU

Tri-Citrus Dressing

Caesar Salad

Tossed Salad with Orange Segments

Quinoa Salad

Tomato and Black Olive Couscous

OBJECTIVES


able to:

Identify and describe different types of oils and

vinegars

Identify different types of lettuce

Prepare a vinaigrette

Prepare a Caesar dressing

Identify and prepare quinoa and couscous

Tri-citrus dressing

Yield :

Portions :


10 g Lemon juice 0.25

5 g Lime juice 0.25

25 g Orange juice 0.5

15 g Sherry vinegar

15 g Shallot, minced

5 g Dijon

100 g Canola oil

5 g Tarragon, fresh 1/8 bu

As needed

Salt and pepper

Method :

1. In a stainless steel bowl, whisk together citrus juices, vinegar, shallots, mustard, salt and

pepper, mix well.

2. Gradually incorporate oil, whisking constantly.

3. Add the herbs, adjust seasoning and refrigerate for service.

Ceasar salad

Yield :

Portions :


½ head Romaine lettuce

2 slices Pain Brioche, for croutons

15 g Parmesan, finely grated

50 g Double smoked bacon, cut into lardons

Dressing

2 ea. Anchovy fillets

2 ea. Garlic cloves, finely minced

2 ea. Egg yolks

5 g Dijon mustard

30 g Lemon juice 1 pc

150 g Olive oil (as needed)

150 g Vegetable oil (as needed)

30 g Parmesan cheese, finely grated

As needed

Coarse black pepper

Method :

1. Wash lettuce and cut as per demonstration

2. Dice bacon, place in a frying pan and cook on a medium heat until crisp. Drain well.

3. Trim crust off the bread and dice bread slices (5mmx 5mmx5mm), toss in olive oil, season and toast in the oven until golden

4. Prepare the anchovy fillets as shown during the demo and purée with garlic to make a

paste.

5. Place egg yolks in the bowl and add a little lemon juice, mustard, anchovies and garlic.

Whisk until well blended.

6. Gradually add the vegetable oil, creating an emulsion. Add parmesan

Place cut lettuce into a bowl, add the bacon and croûtons. Add enough dressing to moisten the

lettuce but not to make it soggy. Adjust seasoning as necessary. Garnish with grated parmesan

Tossed salad with orange segments

Yield :

Portions :


50 g Escarole 1/8 bu.

40 g Red oak leaf 1/8 bu.

15 g Blond frisee ¼ pc

50 g Belgian endive ¼ pc

50 g Radicchio ¼ pc

1 pc Orange, cut into segments

Tri-citrus dressing, as needed

Method :

1. Wash and dry lettuce leaves. Cut into bite size pieces. Keep refrigerated for crispness.

2. Peel and segment the orange, cut sections between membranes. Reserve the juice for

the dressing.

3. Place all ingredients including orange segments in a salad bowl and toss prepared salad

greens with dressing just before serving.

Quinoa salad

Yield :

Portions :


100 g Quinoa, rinsed well

30 g Dried cranberries

40 g Walnuts, toasted and roughly chopped

200 g English cucumber, peeled/seeded and cut into small dice ½ pc

150 g Vine ripened tomato, seeded and cut into small dice 1 pc

2 pc Scallions, finely sliced

Dressing

25 g White balsamic vinegar

50 g Olive oil

10 g Oregano, fresh 3 sprigs

3 g Basil, chiffonade 1 sprig

As needed

Salt and pepper

Method :

1. Place quinoa in pan with 280mL of cold salted water and cover with a lid, bring to a boil,

reduce heat cook for 20 minutes, until quinoa is cooked and water is evaporated (like in

pilaf rice method). Spread in an even layer on a tray to chill

2. When quinoa is cool, place all the processed ingredients into a bowl, add enough

dressing, season to taste and mix well.

White Balsamic Dressing

1. Place vinegar in a bowl, using a whisk, gradually incorporate all of the olive oil to

form a temporary emulsion.

2. Add the chopped herbs and season to taste.

Tomato and black olive couscous

Yield :

Portions :


100 g Couscous

200 g Chicken stock

8 g Flat leaf parsley, chopped 3 sprigs

150 g Roma tomato, concasse 2 pcs

15 g Pitted kalamata olives 6 pcs

20 g Olive oil

As needed

Salt and black pepper

10 g Lemon juice ½ pc.

Method :

1. Place chicken stock in pot and bring to a boil. Add couscous and season with salt.

2. Cover with a lid, turn off heat and let it absorb all the moisture until dry (approximately 10

-15 minutes). When dry fluff with a fork.

3. If the olives are not pitted, remove the olive stones as per demonstration, then coarsely chop

4. When couscous is cool, place in a bowl; add olives, tomato, parsley, olive oil, lemon juice and

seasoning. Mix thoroughly and serve as directed.

Student Notes:

WEEK 11 SANDWICHES

MENU

Grilled Vegetable Sandwich(Panini)

Sundried Tomato Spread

Smoked Salmon and Cucumber Tea Sandwich

Open Face Shrimp Salad Sandwich

Smoked Chicken Wrap with Jicama

Mayonnaise

OBJECTIVES


able to:

Identify different types of breads

Prepare a tomato spread

Grill Vegetables

Prepare a sandwich

Prepare a tea sandwich

Prepare an open faced sandwich

Prepare a wrap

Prepare and use mayonnaise

Sundried tomato spread (single recipe per student, process in a group of 4)

Yield :

Portions :


20 g Sundried tomatoes

5 g Garlic

1 pc Anchovy fillet

¼ sprig Rosemary

¼ sprig Oregano

20 g Olive oil

As needed


Method :

Rehydrate sun dried tomatoes in warm water if necessary.

Place the sundried tomatoes, garlic, anchovy, and herbs in a food processor and pulse.

Gradually add the olive oil and grind to a paste.

Season to taste

Reserve for later use.

Grilled vegetable panini

Yield :

Portions :


100 g Italian eggplant, sliced lengthwise 0.25

100 g Green zucchini 0.5

125 g Red pepper, roasted 0.5

175 g White onion, cut into rings 0.5

1 pc Panini bun

10 g Balsamic vinegar

As needed


15 g Olive oil

30 g Provolone, sliced

Sundried tomato spread

Method :

1. Slice eggplant and Zucchini length wise on the meat slicer -dial # 3.5-4

2. Slice onions into rings.

3. Salt eggplant and zucchini and set aside on a tray for 20 minutes to extract any water.

4. Char the red pepper directly on the flame, place in a bowl wrapped with saran wrap.

5. Remove the skin, de-seed and slice into quarters.

6. Pre heat grill pan.

7. Brush zucchini, eggplant and onions with olive oil, season with salt and black pepper

8. Grill for 3-4 minutes, brush grilled vegetables with balsamic vinegar.

9. Slice bread into half-length wise, spread a layer of sundried tomato spread and arrange

grilled vegetables onto bread. Top with cheese.

10. Lightly grease the grill pan with olive oil.

11. Place sandwich on a pre-heated grill pan; press down with a separate pan on top for weight.

12. Grill the sandwich on one side till crisp (Approximately 2 minutes), turn over the sandwich

and grill for another 2mins.

13. Brush bread with oil.

Smoked salmon and cucumber tea sandwich

Yield :

Portions :


75 g Smoked salmon, slices 3 slices

100 g English cucumber, sliced on a mandolin ¼ pc

100 g Cream cheese, softened

5 g Horseradish, fresh, grated

5 g Dill, chopped 2 sprigs

10 g Capers, rinsed and chopped

15 g Red onion, bruniose ¼ pc

1 g Lemon zest (use lemon juice for mayonnaise) 1 pc

4 slices Whole wheat Pullman loaf

Method :

1. In a stainless steel bowl, place cream cheese and blend (soften) with a wooden spoon

to a pliable consistency.

2. Add horseradish, chopped dill and lemon zest, season to taste.

3. Spread cream cheese on to bread slices, sprinkle with capers and onions, layer with

smoked salmon (dark fatty part removed) and cucumber.

4. Trim edges of sandwich and cut into fingers.

Open face shrimp salad sandwich

Yield :

Portions :


90 g Baby shrimp, drained and excess moisture squeezed out

25 g 35% cream, soft peaks

5 g Brandy

1 dash Tabasco

5 g Tomato paste

1 dash Worcestershire

60 g Mayonnaise (recipe follows)

2 g Dill, chopped ¼ sprig

3 g Lemon juice

¼ pc Baguette, sourdough

As needed


2 leaves Boston lettuce

Method :

1. Prepare dressing with mayonnaise, cream, tomato, tabasco, brandy and lemon juice.

2. Squeeze dry baby shrimp of any liquid.

3. Place shrimp in a bowl, add 50mL dressing, chopped dill, and seasoning and fold together.

4. Slice baguette on the bias in to several slices, place lettuce and then top with shrimp

salad. Garnish with dill sprigs.

Smoked chicken wrap with jicama

Yield :

Portions :


100 g Smoked chicken, deboned and julienned 1/6 pc.

30 g Granny smith apple, julienne (skin on) ½ pc

¼ head Boston lettuce

30 g Red pepper, julienne ¼ pc

60 g Mayonnaise (recipe follows), 50 g for salad, 10 g to spread

40 g Jicama, julienne 1/8 pc

20 g Scallions, thinly sliced 2 pcs

2 ea. Tortilla wrap, 10”

Method :

1. Place the smoked chicken, processed fruits and vegetables in a bowl and bind with a

small amount of mayonnaise, season to taste

2. Spread a small amount of mayonnaise on the wrap and cover with Boston lettuce leaves.

3. Place the required amount of salad on to the tortilla shell, wrap as directed.

Note:

To maintain the freshness and shape of the sandwich, wrap the sandwich in saran wrap

until ready to cut and serve.

Basic mayonnaise

Yield :

Portions :


50 g Egg yolk 3 ea.

500 g Vegetable oil

25 g White wine vinegar

20 g Lemon juice ½ cp

12 g Dijon mustard

as needed


Method :

1. Combine yolk, ½ of the vinegar and ½ of the lemon juice and mustard in a bowl.

2. Whisk until foamy.

3. Incorporate oil slowly while whisking.

4. As the mayonnaise becomes thick, adjust with lemon juice and vinegar.

5. Adjust seasoning

Student Notes:

WEEK 12 STOCKS

MENU

Brown Veal Stock

Chicken Stock

Court Bouillon

Poached Shrimp

Chicken broth

OBJECTIVES


able to:

Prepare a variety of stocks

Caramelize bones and mirepoix for beef stock

Deglaze a pan

Prepare a court bouillon

Prepare a chicken broth

Poach shrimp in a court bouillon

Brown veal stock

Yield :

Portions :


1.5 kg Veal bones

150 g Onions, large mirepoix 1 pc

80 g Carrots, large mirepoix 1 pc

80 g Celery, large mirepoix 2 stalks

60 g Tomato paste

6 l Water, cold

Sachet

Thyme, rosemary, bay leaves, parsley stems, black peppercorns

Method :

1. Preheat oven to 400˚F (200˚C). Wash bones

2. Add bones to roasting pan and brown evenly and add tomato paste to the browned

bones towards end of roasting time.

3. Brown the mirepoix in a large sauté pan, reserve. 4. Transfer browned bones and mirepoix to

stockpot (marmite).

5. Remove bones and excess fat from roasting pan, and deglaze pan with cold water.

6. Add deglazing liquid to the bones.

7. Add cold water to cover bones, and bring to the simmer

8. Add mirepiox and sachet.

9. Skim stock frequently. Allow stock to simmer 6-8 hours.

10. Strain stock through a Chinois (China cap).

Note : given the time restraints in the lab, the students will only roast the bones, deglaze and

prepare/roast the mirepoix. These products will be combined the chef to produce the veal

stock, which will be reserved for a future week (consommé).

White chicken stock

Yield :

Portions :


1 kg Chicken bones

125 g Onions, mirepoix 1 pc

60 g Carrots, mirepoix ½ pc

60 g Celery, mirepoix 1 stalk

50 g Leeks, white part only ½ pc

4 l Cold water

Sachet

Bay leaves, parsley stems, white peppercorn, thyme

Method :

1. Wash bones in a colander under cold water.

2. Place bones in stockpot and cover with cold water.

3. Bring to a boil, skim the pot and reduce to a simmer.

4. Add mirepoix and spice bag. Simmer for 2 hour and skim frequently.

5. Strain through Chinois (China cap), then through a fine mesh chinois lined with cheesecloth

Court bouillon

Yield :

Portions :


1 l Water

30 g Carrots, medium dice 0.5

60 g Celery, medium dice 1 stalk

60 g Onion, medium dice 0.5

100 g White wine

0.5 pc Lemon juice

As needed

Salt

1 sprig Flat leaf parsley

1 sprig Tarragon

2 pc Bay leaf

6 pcs. White peppercorn

Method :

1. Combine all ingredients and bring to a boil.

2. Simmer for 20 to 30 minutes, strain.

3. Reserve for poaching of shrimp.

Poached shrimp

Yield :

Portions :


6 pcs. 21/25 Shrimp, unpeeled

Court bouillon

Method :

1. Bring the court bouillon to a simmer.

2. Place unpeeled shrimp in the court bouillon.

3. Bring to a gentle simmer

4. Turn off the heat and allow shrimp to cool in the court bouillon.

5. Peel and devein when cooled (As demonstrated) before serving.

Chicken broth

Yield :

Portions :


300 g Chicken thigh, bone in, skin-on, roasted 2 pcs

2 l Chicken stock

75 g Onion, mirepoix ½ pc


35 g Carrot, mirepoix ½ pc

10 g Tomato paste

Sachet (bay leave, parsley stem, white peppercorn, thyme)

20 g Carrot, brunoise ¼ pc

20 g Celery, brunoise ½ stalk

Picked chicken meat, from above

30 g Acini di pepe

As needed

Salt and pepper

Method :

1. Sweat mirepoix until tender.

2. Add tomato and cook to caramelize

3. Add chicken stock and roasted chicken thighs, bring to the simmer

4. Skim frequently, and simmer gently for approx. 45 minutes

5. Strain, reserving chicken thighs. Pick meat from thighs (remove skin and bones and

discard)

6. Return to a saucepan, add acini di pepe and cook until tender. Add reserved chicken

and brunoise of vegetable

Bring to a simmer, adjust seasoning and serve

Student Notes:

WEEK 13 SOUPS

MENU

Beef Consommé “Royale”

Butternut Squash Soup

Boston Clam Chowder

Fish stock

OBJECTIVES


able to:

Identify the difference between a cream and purée

soup

Prepare a consommé

Prepare an aromatic roux

Prepare a fish stock

Prepare a chowder

Fish fumet

Yield :

Portions :


100 g Onion, mirepoix 1 pc

30 g Leek, white only, washed, mirepoix ¼ pc

250 g White fish bones

15 g Vegetable oil

1.5 l Water, cold

½ pc Lemon

3 pc Flat leaf parsley stem

1 pc Bay leaf

6 pc White peppercorn

Method :

1. Wash fish bones.

2. In a small stock pot, sweat onion and leeks

3. Add fish bones, herbs and spices cover with water.

4. Bring to boil, skim the pot, reduce heat and simmer for 20 minutes. 5. Strain through a Chinois (China cap) lined with cheesecloth 6. Chill and reserve

Beef consommé ‘Royale’

Yield :

Portions :


200 g Egg whites 6 ea.

350 g Beef shank, ground

40 g Onions, brunoise ¼ pc

60 g Carrots, brunoise ½ pc

60 g Celery, brunoise 1/2 stalk

60 g Leek, brunoise ¼ pc

20 g Tomato paste

3 l Brown veal or beef stock

Sachet d’epices ; bay leaves, thyme, black peppercorns, parsley stems

As needed

Salt

For the ‘Royale’

250 g Cream, 35%

100 g Eggs 2 pc.

10 g Chopped flat leaf parsley 1/8 bu.

As needed


Method :

1. Add ground beef, brunoise of vegetables, and tomatoes into a stainless steel bowl and

mix together.

2. In a second stainless steel bowl lightly whisk egg whites and thoroughly mix with the

other ingredients.

3. Place mixture into a stock pot and add half of the stock. Mix thoroughly.

4. Add remaining stock and mix.

5. Add spice bag.

6. Place over med/high heat and bring to a simmer, stirring frequently. Stop stirring when

the raft starts forming and the meat loses its raw appearance.

7. Reduce heat and simmer for approximately 1 hour. Turn off heat and allow raft to settle

for 5 minutes.

8. With a ladle, remove the center of the raft. Fill the ladle with consommé and carefully

pour through a Chinois, lined with rinsed cheesecloth (4-layers).

9. Remove all fat from the surface of the consommé.

For the royale :

1. Lightly butter a ramekin and set aside

2. Whisk together cream and eggs until homogenous, strain.

3. Add parsley and adjust seasoning

4. Fill the prepared ramekins to approx. 20 mm

5. Place in a bain marie and bake approx. 10 minutes, or until the custard is set

6. Chill thoroughly, then cut into lozanges, for the consommé garnish

Butternut squash soup

Yield :

Portions :


375 g Butternut squash, seeded and roasted until caramelized

75 g Onions, mirepoix 0.5

40 g Leek, mirepoix 0.5


1 pc Garlic clove, finely minced

750 g Water

30 g Butter

0.5 pc Lemon juice, if needed

As needed


Method :

1. In a 200 C oven, roast the halved and deseeded squash until caramelized 2. Sweat the mirepoix in 30g butter until soft.

3. Add the squash and garlic, continue sweating.

4. Add the water to cover

5. Bring to a boil, reduce heat and simmer.

6. Purée in a blender until smooth. Pass through a strainer, if needed.

7. Return soup to a clean pot and re-boil, adjust consistency with water as required

and adjust seasoning.

Boston clam chowder

Yield :

Portions :


75 g Double smoked bacon, small lardons

50 g Butter

50 g Onions, brunoise 0.5

50 g Celery, brunoise 1 stalk

1 clove Garlic, finely minced

50 g Bread flour

900 g Fish fumet

150 g Clam nectar

120 g Yellow flesh potatoes, peeled, small dice

140 g Tinned clams

125 g Cream, 35%

1 sprig Flat leaf parsley, chopped

1/2 pc Lemon juice, as needed

Sachet d’epices (bay leaf, thyme, white peppercorn, parsley stems)

As needed


Method :

1. Drain the clams from their juice and reserve the juice for later addition.

2. Remove the rind from the bacon and slowly render the fat of the bacon in a heavy

bottomed 4 litre saucepan.

3. Add butter then sweat the onion, celery

4. Add flour and cook to a blonde roux stage, add garlic

5. Add stock and clam juice as demonstrated, bring up to a boil, reduce to a simmer then add

the potatoes.

6. Gently simmer for 5-10 minutes or until tender. Then add the clams.

7. Add cream. (cream can be heated to prevent possible splitting)

8. Add lemon juice to taste.

9. Season, Garnish with chopped parsley and serve.

Student Notes:

WEEK 14 SAUCES

MENU

Béchamel

Chicken Velouté

Tomato Sauce (Italian Style)

Hollandaise

Beurre blanc (tarragon)

OBJECTIVES


able to:

Identify leading sauces and their derivatives

Prepare roux and incorporate it with a liquid

Prepare a chicken velouté

Prepare a tomato sauce

Prepare a hollandaise sauce

Prepare a beurre blanc, finished with tarragon

Bechamel

Yield :

Portions :


500 g Milk, whole

30 g Butter

30 g Flour

30 g Onion, root intact ¼ pc

2 pcs Whole clove

1 pc Bay leaf

Pinch Nutmeg

As needed


Method :

1. Scald the milk in a sauce pan with the onion clouté (as demonstrated) and keep hot.

2. Melt butter in a saucepan, add flour and cook together to prepare a white roux.

3. Remove hot roux from the sauce pan and allow to cool in a stainless steel bowl.

4. Return cooled roux to the sauce pan and add 50 ml of scalded milk, mix together until

smooth and thick, over medium heat

5. Add another 50 mL of scalded milk and repeat.

6. Continue to add the remaining milk, heating and stirring continuously.

7. Simmer béchamel for 25-30 minutes, adjust consistency if needed.

8. Strain and reserve for later use.

Chicken Veloute

Yield :

Portions :


30 g Butter

30 g Flour

500 g White chicken stock, hot

As needed


Method :

1. In a 2 litre saucepan, melt butter, add flour and prepare a blonde roux. Transfer to a

bowl to cool down

2. In the same pan, add cool roux; gradually add hot chicken stock to roux to create a

velouté. Simmer for 30 minutes, adjust seasoning and consistency as needed

3. Strain and reserve

Note:

Derivatives:

1. Veal Velouté + Cream= Sauce

Allemande

2. Chicken Velouté +Cream =Sauce

Suprême

3. Fish Velouté +Cream = Sauce Vin

Blanc

Tomato sauce

Yield :

Portions :


1 l Canned san marzano tomatoes, with juice 9 pcs w juice

10 g Olive oil

60 g Onions, brunoise ½ pc

4 pcs. Basil leaves, chiffonade

As needed

Salt and pepper

Method :

1. Deseed tomatoes and reserve juice. Chop tomatoes finely (or pass through food mill)

2. Heat oil and sweat the onions until translucent.

3. Add chopped tomatoes and reserved juice. Bring to a boil.

4. Simmer for 10-15 minutes.

5. Finish with chiffonade of basil.

6. Adjust the consistency and seasoning, as needed

Hollandaise

Yield :

Portions :


Reduction


5-6 pcs White peppercorns

1 pc Bay leaf

30 g Water

Sauce

50 g Egg yolks 3 ea.

Reduction from above

225 g Clarified butter, as needed

1 pc Lemon juice, as needed

As needed

Salt and cayenne

Method :

1. Combine vinegar, peppercorns and bay leaf in a saucepan and reduce ‘au sec’

2. Deglaze with water and strain

3. Add to egg yolks and whisk over a bain marie until thick and frothy

4. Add warm clarified butter, whisking constantly to create an emulsion

5. Adjust seasoning with lemon, salt and cayenne

Beurre blanc (tarragon)

Yield :

Portions :


15 g Shallots, minced


2 pcs Black peppercorn

1 pc Bay leaf

1 sprig Tarragon stems

60 g White wine

125 g Butter

1 sprig Chopped tarragon

Salt as needed

Method :

1. Combine all ingredients except the butter and chopped tarragon and reduce over

medium high heat until syrupy in consistency (75%)

2. Strain and return to a small saucepan

3. Emulsify the fresh butter into the reduction, a little at a time, being very mindful of

temperature control

4. Add chopped tarragon and adjust seasoning.

Student Notes:

WEEK 15 FINAL TEST

MENU

Beef consommé with brunoise

Tossed salad with Orange segments

Fresh fettucine with tomato sauce

Porcini risotto

Blanched asparagus with Hollandaise

Timing :

Salad and asparagus with hollandaise, to be presented

90 minutes into the lab

Pasta to be presented 120 minutes into the lab

Risotto to be presented 150 minutes into the lab

Soup to be presented 180 minutes into the lab

Student Notes:

conestoga college - wrdsb dual credit...

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