Week of February 8, 2010

• Cutting a Jardinière
  Particular cutting technique to make vegetable sticks.
  Lesson Illustrated Lesson
• How to wash whole lettuce
  Technique for cleaning whole lettuce.
  Illustrated Lesson Filmed Lesson
• Turning Vegetables
  Trimming technique to give a vegetable a very particular shape.
  Lesson Illustrated Lesson Filmed Lesson
• To Bind using Kneaded Butter
  To give a more or less thick consistency to a liquid using a raw mix of flour and butter in equal quantity to obtain a quick binding.
  Lesson Illustrated Lesson
• To Bind using Roasted Flour
  To give a somewhat thick consistency to a liquid by adding "cooked" flour to obtain a stable binding.
  Lesson Illustrated Lesson