Culinary Fundamentals

Topics: Soup, Broth, Stock Pages: 82 (17304 words) Published: August 15, 2013
CULINARY FUNDAMENTALS
Course Guide
(9th Edition Pro-chef references)

The materials for this course were developed by the Culinary Fundamentals department of The Culinary Institute of America.

Revision Date

October 2011 Version Reference 1.2

Copyright © 2011 THE CULINARY INSTITUTE OF AMERICA® All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America®.

Culinary Fundamentals

Table of Contents
Culinary Fundamentals ...............................................................................1 Day One: Professional Kitchen Mise en Place: Knife Skills & Equipment Day Two: 6

White Stocks & Broths, Basic Kitchen Hand Tools & Small

Equipment ....................................................................................................13 Day Three: Clear Broths/Hearty Broths .................................................18 Day Four: Hearty Broths ...........................................................................21 Day Five: Consommé:“Clarification of Broths”.....................................24 Day Six: Specialty Soups, PotatoPurée/Mashed Potatoes ...................27 Day Seven: Purée of Lentil Soup and Bean Cookery, Introduction to Brown Stocks and Roux ..........................................................................................30 Day Eight: Fish Fumet & Chowder .........................................................34 Day Nine: Velouté & Cream Soups .........................................................37 Day Ten: Béchamel ....................................................................................40 Day Eleven: Emulsion Sauces ................................................................443 Day Twelve: Espagnole & Jus de Veau Lié ..........................................476 Day Thirteen: Demi Glace & Tomato Sauce .........................................509 Day Fourteen: Culinary Fundamentls Review Day ..............................52 General Course Information Culinary Fundamentals ........................555 Day Fifteen: Time Management and Multi-Tasking .............................55 Day Sixteen: Introduction to Rice Cookery and Sauce Workshop......60

Day Seventeen: Introduction to Fresh Pasta ........................................ 665 Day Eighteen: Introduction to Protein Cookery ................................... 67 Day Nineteen: The Technique of Submerged Poaching ...................... 71 Day Twenty: The Technique of Shallow Poaching ............................. 775 Day Twenty One: The Technique of Roasting....................................... 77 Day Twenty Two: The Technique of Braising ....................................... 81 Day Ttwenty Three: The Technique of Stewing: White Meat ........... 885 Day Twenty Four: The Technique of Sauté: Chicken ........................... 87 Day Twenty Five: The Technique of Sauté: Fish ................................... 90 Day Twenty Six: The Technique of Pan Frying ..................................... 93 Day Twenty Seven: The Technique of Grilling ................................... 997 Day Twenty Eight: The Technique of Sauté: Beef (or Red Meat) ....... 99

Culinary Fundamentals

GENERAL COURSE INFORMATION
Culinary Fundamentals
An introduction to, and application of, fundamental cooking theories and techniques. Topics to be covered include: tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, culinary French terms, and food costing.

INTRODUCTION
The new knowledge and skills that is gained in Culinary Fundamentals will inherently provide a solid foundation in applications that you will use in production kitchens and in the rest of your...
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