Week of May 5, 2008

• Folding napkinss (napkin holder)
  Technique for folding linen napkins
  Illustrated Lesson
• Roasting
  To bake something that was seared on very high heat in very hot oven
  Lesson Illustrated Lesson
• To Sauté
  To cook a flat meat in a cooking pan uncovered, with a little fat.
  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
• Turning Artichoke Hearts
  Artichoke cutting technique to give it an even and pre-determined shape.
  Filmed Lesson