Cooking Lessons October 2008

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Cooking Lessons

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Week of June 22, 2009

Week of June 29, 2009

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Week of July 6, 2009

To Make Matchsticks with Puff Pastry
Cooking Chips
Cutting Pastas
Dressed up Fruits
Folding napkinss (The Gondola)

Week of July 13, 2009

Notching
Chiseling a Vegetable
The Professional Cutlery (1)
To Cut raw in "Crapaudine"
How to cook in a Court-Bouillon

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Cooking Lessons - October 2008

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Week of October 6, 2008

Whipping Cream
To whip liquid cream so that we obtain a light compact foamy mass.
Lesson Filmed Lesson
To Fry Potatoes Directly
Cook thinly sliced potatoes in oil heated to 180°C.
Lesson Illustrated Lesson
Base stock - Fish Stock
Cook fishbones along with a garnish of vegetables in water and white wine to obtain a stock used for fish sauces.
Lesson Filmed Lesson
Historiated Lemon
Decorative aspect given to citrus fruits.
Illustrated Lesson Filmed Lesson

Week of October 13, 2008

Making a Broth
Spicy and flavoured preparation, mainly used for fish and crustaceans but also for white offals and some white meats.
Lesson
Cooking Waffled Potatoes
Waffled potatoes, fried and salted.
Lesson Illustrated Lesson
Slicing veal ribss
To cut a rack of veal into individual portions.
Illustrated Lesson Filmed Lesson
Laying and Baking Choux
Technique for laying cream puffs and éclairs, and for their baking.
Lesson Illustrated Lesson Filmed Lesson
Base stock - White Veal Stock
To cook veal bones slowly along with an aromatic garnish in water to obtain a stock base to be used for making preparations with white sauces.
Illustrated Lesson Filmed Lesson

Week of October 20, 2008

Baking a pie shell blind
Two baking techniques for pie shells.
Lesson Illustrated Lesson Filmed Lesson
To Cook in a Bain-Marie
To cook preparations which cannot stand high temperatures in pans placed in a tray filled with water.
Lesson Illustrated Lesson
To bake Potatoes
To bake potatoes "a sec" with their skin to preserve maximum flavour of the potato and to obtain a dry flesh.
Lesson Illustrated Lesson
To Bind using Egg Yolks
To improve consistency of a sauce or velouté by adding egg yolks.
Lesson Illustrated Lesson
How to Bread "à l'Anglaise"
To coat food using a coating made of egg wash and breadcrumbs
Lesson Illustrated Lesson Filmed Lesson

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