Cooking Lessons December 2009

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Week of July 19, 2010

Week of July 26, 2010

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Week of August 2, 2010

To Make Matchsticks with Puff Pastry
To Prepare a sliced staggered pineapple
To Tie Up and Bard
Flavoured Butter
Croûtes à Bouchées

Week of August 9, 2010

To Poach a Fruit
Potatoes Duchesse
Cutting Citrus Wedges
To make Talmouses in Puff Pastry
Crushed Tomatos

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Cooking Lessons - December 2009

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Week of December 7, 2009

Striped Biscuit
Technique to make an almond biscuit joconde with an imprinted design.
Lesson Illustrated Lesson
Folding napkinss Candle style
Technique for folding linen napkins
Illustrated Lesson
Dressing Poultry
Making the preliminary steps before cooking, fish, poultry or fowl.
Lesson Illustrated Lesson
How to Slice a Flat Fish
To slice a large dressed flat fish into calibrated pieces. These pieces may generally be grilled or poached.
Lesson Illustrated Lesson
Frosted glasses
Decoration made with coloured sugar placed on the edge of glasses to give them a frosted look.
Lesson Illustrated Lesson

Week of December 14, 2009

Cutting Points
Cutting technique to get vegetables with a pointy end.
Lesson Illustrated Lesson
Pie in Strip Crust
Making of a pie in strip crust, in puff pastry which will be garnished with cream and fruits after cooking.
Illustrated Lesson Filmed Lesson
Professional Clothing
Notes on the ideal chef's uniform.
Lesson
Turning Artichoke Hearts
Artichoke cutting technique to give it an even and pre-determined shape.
Lesson Illustrated Lesson Filmed Lesson
To Peel a Mushroom for Decoration
To decorate a mushroom head with spiral cuts made with a kitchen knife.
Lesson

Week of December 21, 2009

Building a Saint-Honoré
Building technique for a cake made of puff shells with a puff pastry base.
Lesson Illustrated Lesson
Folding napkinss Smoking jacket style
Technique for folding linen napkins
Illustrated Lesson
How to Cut Croûtons
To cut bread (baguette) or bread loaf in different ways.
Lesson Illustrated Lesson
To Bring Chocolate Coating to Room Temperature
To melt chocolate coating by respecting several stages of temperatures to obtain a cooled stable and shiny chocolate.
Lesson Illustrated Lesson
Spider Web
Decor made with pastry cone on a plate.
Lesson Illustrated Lesson

Week of December 28, 2009

Pocher une Langouste
Préparer une langouste afin de lui garder une tenue correcte après la cuisson.
Lesson Illustrated Lesson
Vegetable Puree
To turn cooked vegetables into a homogeneous preparation, pleasant and smooth texture to eat.
Lesson Illustrated Lesson
To Brown Potatoes
To cook potatoes in 2 steps: blanched then fried in fats. There are usually small size potatoes (curled, shaped with melon baller...)
Lesson Illustrated Lesson
To Sauté Meunière
Adapted to fish or white offals where flavours are enhanced with a lemon and butter "Meunière".
Lesson Illustrated Lesson
Vegetable Subric
Making of a preparation molded and cooked in a bain-marie, based on vegetables cut in thin brunoise and a hardened cream mixture .
Lesson Illustrated Lesson

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