Basic Foal Rqaraticm bmmstration ad T

A
 page.. .I2

I
TO : A l l Food P r e p a r a t i o n S t u d e n t s

RE: Dress Code and General R u l e s f o r P r a c t i c a l Labs, Demos and Theory Sub-
jects

In order f o r the Hospitality Division t o maintain the high standards i t has

become n o t e d f o r t h r o u g h o u t t h e c o u n t r y , each s t u d e n t i s r e q u i r e d t o f o l l o w t h e
D i v i s i o n a l Rules and. R e g u l a t i o n s . mile on program you w i l l comport y o u r s e l f in
t h e following fashion:

-
Hair: Must be c l e a n , n e a t and g e n e r a l l y w e l l groomed.
wear a h a t w h i l e i n t h e l a b s .
All students w i l l
Men s h o u l d s h a v e d a i l y ; b e a r d s must b e
n e a t and trim.

A f u l l , clean chef's uniform w i l l be worn a t a l l t i m e s i n t h e

lab. S t u d e n t s f a i l i n g t o comply w i l l b e r e f u s e d a d m i t t a n c e t o
t h e l a b , and a mark of z e r o w i l l be a s s i g n e d .

F u l l C h e f ' s Uniform:
-- chef's hat
Chef's jacket
- Chef's p a n t s
-- Nec k t i e
Apron ( t o b e worn knee lengh t )
- S i d e t o w e l s (two)

Footwear: S a f e , c o m f o r t a b l e l e a t h e r s h o e s must be worn. Running s h o e s ,

s n e a k e r s , s a n d a l s are n o t allowed in any l a b s i t u a t i o n .

Jeuellery: No h a i r ornaments, low hanging e a r r i n g s o r f a c i a l j e w e l l e r y t o b e

worn in l a b s . No r i n g s ( e x c e p t wedding band) , c h a i n s , b r a c e l e t s ,
.
e t c , a r e allowed. 4

Hand and B a i l s : Hands must b e washed; n a i l s must be trimmed, c l e a n and f r e e

o f p o l i s h v h i l e working w i t h food.
 page.. . / 3

E v a l u a t i o n o f p r a c t i c a l food l a b work i s b a s e d upon t h e f o l l o w i n g :

1. A b i l i t y t o d r e s s p r o f e s s i o n a l l y ( c l e a n l i n e s s o f u n i f o r m and
grooming) and p u n c t u a l i t y :

2. The p r e s e n t a t i o n o f f i n i s h e d p r o d u c t :

3. Q u a l i t y o f p r e p a r e d food is e v a l u a t e d a s f o l l o w s :
- taste
- u s e o f h e r b s and s p i c e s
- c o n s i s t e n c y o f p r e p a r e d food
- colour
- temperature
- yield

4. Food s a n i t a t i o n and h y g i e n e :

5. A b i l i t y t o work i n d e p e n d e n t l y i n an o r g a n i z e d f a s h i o n .
A t t i t u d e t o w a r d s work and f e l l o w s t u d e n t s :

NUST AcaHVE 6Cx SIAHDING F a 2 PASSING caLaE

Sick Calls and Absence: Serious i l l n e s s i s t h e only r e a s o n f o r absence

from s c h e d u l e d c l a s s e s . S i c k c a l l messages should
be l e f t f o r your i n s t r u c t o r a t t e l e p h o n e number
867-2225. A - d o c t o r vs n o t e must accompany a n ab-
s e n c e o f two l a b s o r more.

Punctuality: A l l s t u d e n t s must b e i n f u l l u n i f o r m , w i t h k n i v e s and manual,

ready t o start the l a b a t .
A t t e n d a n c e w i l l be
t a k e n a t t h e b e g i n n i n g o f t h e class and no o n e w i l l b e a l l o w e d t o
p a r t a k e in t h e l a b a f t e r commencement o f t h e l e s s o n .

1. You must a t t e n d a l l demos t o a c h i e v e a f u l l l a b mark.

e
2. I f you m i s s two or more l a b s , you w i l l f a i l t h e c o u r s e . In
o r d e r t o c o m p l e t e t h e program i n o r d e r t o a d v a n c e , you must
r e t a k e B a s i c S.Q.F.

I f more i n f o r m a t i o n i s r e q u i r e d , p l e a s e s p e a k t o y o u r c l a s s ad-
v i s o r and/or instructor.
 .
page. / 4

GENERAL FOOD RANDLING PRACTICES IN LABORATORY

1. S t u d e n t s a r e expected t o read t h e Laboratory Manual and t e x t a s s i g n m e n t s

prior t o the laboratory session.

2. Food P r e p a r a t i o n :
(a) Wash hands b e f o r e h a n d l i n g food, and a f t e r use of h a n d k e r c h i e f .
(b) Always f i l l t a s t i n g spoon from mixing spoon. Never put t a s t i n g spoon
( t h a t h a s been i n your mouth) i n t o food. Do n o t l i c k u t e n s i l s .
(c) Wash a l l used c a n s and l i d s f o r r e c y c l i n g .
(dl Wash f r u i t and v e g e t a b l e s w i t h p l e n t y o f c l e a n w a t e r b e f o r e u s i n g .
(e) Touch spoons, k n i v e s and f o r k s o n l y by h a n d l e s . U s e a l l other dishes
and e q u i p n e n t i n a manner t h a t miminizes c o n t a c t with hands.

-
3. Working and C l e a n i n g E f f i c i e n c y ( l e a r n t o s a v e t i m e and motion)
(a) Workspace: k r a n g e e q u i p e n e f o r maximum e f f i c i e n c y ; work f r a n r i g h t
t o l e f t when p o s s i b l e . P u t n o t h i n g on working s u r f a c e except food and
equipment p e r t a i n i n g t o food p r e p a r a t i o n . KEEP WORKING AREA CLEAN AND
ORGANIZED.
(b) Respect t h e Laboratory Manual: P l a c e i t i n work area i n such a
f a s h i o n so t h a t t h e r e i s no danger o f s p o i l a g e o r s p l a t e r r i n g .
(c) Use t r a y s o r s t a i n l e s s steel bowls i n o r d e r t o o b t a i n s u p p l i e s i n one
t r i p , thus saving steps.
(dl Clean up as you go along: Re-use equipment when p o s s i b l e ; scrape,
r i n s e o r soak; and s t a c k u t e n s i l s t i d i l y b e f o r e washing.
(el Wash i n s i n k of h o t s u d s , i n t h i s o r d e r : g l a s s , s i l v e r , d i s h e s , c u t -
l e r y , o t h e r cooking u t e n s i l s . Rinse w i t h h o t water. Drain. Use
c a r t s t o maximize e f f i c i e n c y . T r a n s p o r t t o Pot Room.
C
(f) Have a s many d i s h e s washed as p o s s i b l e p r i o r t o marking.
(g) Check w i t h i n s t r u c t o r r e g a r d i n g breakage and replacement.
(h) C a r e and c l e a n i n g of oven i n t e r i o r s : a f t e r u s i n g oven, l e a v e door
s l i g h t l y a j a r u n t i l oven i s COOL. W i p e any s p i l l e d food o r s p a t t e r
g r e a s e w i t h warm, soapy c l o t h . Rinse w i t h c l e a n , damp c l o t h and d r y
thoroughly.
(i ) Wash workspace s u r f a c e a l a s t .
 page.. . / 5

4. Use of Equipment:

Check with your i n s t r u c t o r i f you a r e n o t s u r e about t h e o p e r a t i o n o f a

s p e c i f i c a p p l i a n c e . A q u i c k c h e c k may p r e v e n t b r e a k a g e o r an a c c i d e n t .

5. P r o t e c t t h e S a f e t y of Y o u r s e l f and O t h e r s :
(a) S p i l l e d m a t e r i a l s : c l e a n up a s soon a s p o s s i b l e .
(b) Drawers and cupboard d o o r s : keep c l o s e d
(c) F i r s t a i d equipment: l o c a t e and know use.
(dl Fire extenguisher: l o c a t e and know how t o use.
(el Report a l l b u r n s o r c u t s t o I n s t r u c t o r immediately.
(f) A c c i d e n t s r a r e l y happen t o c calm, well-ordered person.

6. There i s t o be 2 eating o r drinking i n t h e laboratory o t h e r than t e s t i n g .

-
7. Lab T e c h n i c i a n s a r e t h e r e t o a i d t h e I n s t r u c t o r , n o t t h e s t u d e n t s . I f you
have r e q u e s t s a n d / o r c o n c e r n s r e g a r d i n g t h e Lab, a p p r o a c h your I n s t r u c t o r
not a technician.
 A1 1 ri ghts reserved.
No p o r t i o n o f t h i s book may be reproduced o r t r a n s m i t t e d i n any
form o r by any means except by a reviewer who may quote b r i e f passages
-in a review.

Copyright 1984
Revised June 1991

The O n t a r i o Hostel r y I n s t i t u t e

Pub1 i s hed i n Canada by:

George Brown Col l e g e Press

P.O. BOX 1015
STATION BI
TORONTO 1 ONT .
M5T 2 T 9

ISBN 0-920221-06-8

The w r i t i n g and p r o d u c t i o n o f t h i s manual were made p o s s i b l e by a

grant from The O n t a r i o Hostel r y I n s t i t u t e
 Tho Manuals w r l l t e n i n t h I s s e r i e s on Hospi t a l lty were a d i r e c t r e s u l t o f a d e s i r e by Ontarlo Col leges t o
prepare a Canmn Core C u r r i c u l a I n answer to t h e Foodservlce and H m p l t a l l t y Industry's requirements t o
standard l z e course content, tltl es and descri p t ions, Wh 11e updating t h e R o v l n c i a l INNCORE (Industry
-
Developed Core Curriculum) during t h o Suminer o f 1983, h t a r i o t s educators agreal t o p a r t i c i p a t e i n t h o
continual development o f inexpensive, y e t canplete Canad I a n student manuals t h a t Could be constant1 y
updated whenever a r e p r i n t 1 rg occurred, o f t e n several times each year. The t a s k of coordinating t h e
development o f these manuals and t h e i r p r i n t i n g w t a given t o George Brown Col loge. Thanks tu the
c o n t i nu1 ng f i n a n c i a l support o f t h e & t a r l o Iiastelry . I n s t i t u t e , these manuals w l l l continue t o be w l t t e n .
It i s intended t h a t various modules o f t h i s continuing s e r l e s o f manuals w l l l be devol oped by a v a r i e t y o f
c o l leges f n order tu a i d I n a r t l c u l a t i o n betwoen c o l leges and i n progran s t a n d a r d l z a t l o n and cerl-1 f lcatlon,

H O S P I T A L I T Y M A N U A L S

I S B N

0-920221-0ik9 Equipment Maintenance and B l u e p r i n t Reading

0-920221-9 1-5 Food F a c i l l t l e s Design and Development Plsnnlng Manual

0-920221-04-1 Baslc Food R e p a r a t l o n Theory Manual

0-920221-06-8 Basic Food R e p a r a t l o n Demonsiration and Lab Manual

0-920221-084 Basic Large Quantity Food R e p a r a t l o n Manual .

0-920221-1 0-6 iidvanced Food R e p a r a t l o n - A La C a r t e Manual

C-920221-12-2 N u t r i t l o n Manual

0-320221-38-6 Advanced Food R e p a r a t l o n Theory Hanua l

0- 920221-1 4-9 Advance? Focd R e p a r a t Ion C e m n s i r a t l o 2 and Lab Manua l

0-920221 4 2 4 Dining Roan Service

0-920221 4 4 4 Mlxoi ogy Vanual

0-920221-1 8-1 E a r l c Kl *hen Manqement

0- 92022 1-20-3 h f e r n a t lona l Menu Manua l

0-95 3221-22-X Bakln; f o r C o o k Manual

0- 92G22 1-24-6 Baking Theory and Lab Manual f o r Bakers

0-92 0221-26-7 Haspi t a l l ? y % s t C o n t r o l s (Focd, k v e r q e and Labour Costs)

0-920221-2P-3 Purchasl ng Manual

0-92 022 1-30-9 Safety Mznual

0-920221 -54-3 ~ u n i a r a n + a l sc f H o s p i t a l i t y Acccmting Manual

3-92Q221-0 7-6 La Cuclna l f ~iana

l - Gasic Cooking Techniques

0-92022140-ti Prcfosslor:al Chineso 'a041 0:: Baslc Panla!

0-97 3221-0 5-X Gardo M ~ n 3 c r

 n 13 15
Diacuas % a l l & e n t i t y Fooda Program. To peel m d waah vegetables. Preper e a) Puree Parmentier.
0 E x p l a i n demo and t h e o r y procedurea. To s l i c e o n i o n and leek. b ) Crean o f C a u l i f lower,
E I d e n t i f y equipment uaed in SW. To prepare a f i a h s t o c k w i t h the a p p r o p r i a t e To c u t a brunoiae o f vegetables.
H Demonatrate d i s m m t l i n g m d assembly o f f l a v o u r i n g agenta. To c u t and c r i a p - f r y c r o u t o n cubes.
0 mechiner y. l o prepare a f a g o t and bouquet g m n i .
Waahing and sanitizing equipment. Demonatrate c u t t i n g techniques:
I d e n t i f y and d i s c u s s q u a l i t y o f k n i v e a and a) j u l ienne,
k n i f e requirements. b ) macedoine ( d i c e ) ,
c ) betonettea.

n #4 fi
Diacuas p o l i c i e a and procedures o f SW labs: To c u t a coarse m i r e p o i x m d diacusa i t a uaea. Demonatrate the making o f consomme.
a) lab o r g m i z a t i o n , Asaemble a apice bag. To c u t vegetablea i n t o payaanne end use t o
b) product packaging. Blench 'chicken bones f o r m e i n w h i t e atock. prepare mineatrone.
0 I d e n t i f y s m a l l wares: Prepare a white atock. l o chop p e r a l e y and use i n mineatrone.
E a) t h e i r tmea, Roaat v e a l bonea f o r brown atock. Prepare f r i t t a t a p e r m i g i m a .
H b) t h e i r maintenmce. Demonatrate o n i o n cuta:
0 a) brunoiae,
b) paysanne,
c) sliced,
d) r i n g a .

T Define: D e f i n e the term Soup. D e f i n e d i f f e r e m e between herba and apicea.

H a) methods o f cooking, Categorize aoups : Explain t h e i r wee.
E b) tbpea o f f l a v o u r i n g m d t h e i r uaea. a) c l e a r soupa and b r o t h a , I n t r o d u c t i o n t o Rauce cookery:
0 I n t r o d u c e b a s i c c u l i n a r y terms. b ) t h i c k aoupa, a) mother sauces,
R E x p l a i n c o r r e c t method o f s t o c k p r e p a r a t i o n . c ) purees, b) derivatives,
Y d) c r e m a and veloutea, c) reductions,
e) biaques. d) t h i c k e n i n g egerita.
 n D tll
To prepare a white r o w . Demonstrate preparation of: E x p l a i n sandwich s t a t i o n
D Prepare a bechamel. a) spanish omelet -
p l a i n omelette Garnish mise-en-pl ace.
E Demonetrate making an onion c l o u t e ( m d the b) f r i e d eggs, To cut a pullmrn l o a f lengthwiee.
M a l t e r n a t i v e : t o cut i t and make a "spice c) scrambled eggs, Prepare a o f t f i 1 linge:
0 beg" 1. d) pancakes, a) cream cheese apread,
Demonstrate method o f making demiglece by e) f r i e d bacon, b) egg salad,
r o a s t i n g bonea and f l o u r together. f ) Monte Christo sandwich, c) chicken salad,
To prepare, season and e t r a i n sauce g) frenc h toast. d) other possible f i l l i n g e explained.
napol i t a i n e . Pan f r y breakfast aamages. e) Western sandwich.
B u t t e r bread m d assemble regular and long
e l icea.
.
Demonstrate v a r i o m c u t s and r o l 1-ups
Preaent on p l a t e and p l a t t e r .

fa #lo #l2
Prepare : a) T r i m , wash and cook spinach, Short order cookery
a) a blond r o w , b) Prepare white r o w m d make bechamel, Roaat a d o l b l e breast o f chicken.
b) chicken veloute, then f i n i s h i n t o Mornay sauce, To serve portioned roast chicken au jus.
0 c) a brown roux, c) Poach eggs and assemble Egga Prepare t o a s t and assemble a c l &house
E d) espagnole. Florentine, sandwich.
Prepare p i e d o q h , l i n e a p i e d i s h and Mix g r c ~ w dbeef i n t o hamburger steak and
M
0
S l i c e m d eaute waahed mushrooms.
Prepare crepes.
d)
prebake, pan fr y.
Prepare Sauce Crml e.
Prepare crepes a w champignons. e) Prepare f i l l i n g and bake a Quiche
Lorraine.

T I n t r o d u c t i o n t o agge E x p l a i n eandwich making Rice and Pasta

H Variety Grading a) V a r i e t i e s o f breads used, To i d e n t i f y the various kinds o f r i c e end
E Size Storage b) F i l l i n g s f o r sandwiches, t h e i r mes.
0 Handling c) C u t t i n g methods, To i d e n t i f y pasta products and d i a c m s tkir
R Discuss eggs in cuoking. d) Garnishing f o r sandwiches, mes.
Y Define methods o f cooking eggs. e) Sandwich serving, Methods o f cooking and serving r i c e and pasta.
Eggs f o r breakfast and other breakfast food. f ) Presentation o f aandwichea f o r
d i f f e r e n t occasions.
 t13 t15 H7
To b o i l r Make a c o u r t b o u i l l o n . Demonatrate how t o season f i a h .
D a) w h i t e r i c e , To poach aalmon steak. Bread m d bake Salmon Trout F i l e t St. Germain.
E b) brown r i c e , Poach emoked haddock. Pan F r i e d % l e F i l e t Doria.
M c) w i l d rice. B o i l ahrimpa and l i v e l o b s t e r . Prepare Seuce Bearnaiae.
0 To prepare Rice Pilaw, R i ~ o t t o . Prepare c o c k t a i l sauce and earve w i t h aeafood Preaent prepared F i s h on p l a t b r a .
Prepare cabbage r o l l a. cocktail. Prepare Caul i f lower Pol onaiae .
Preaent poached f i a h and l o b s t e r on p l a t b r a .
Aasemble shrimp c o c k t a i l i n supreme dishes.
F o l d napkin t o u n d e r l i n e supreme d i s h .

114
Prepare Sauce Bologneae . Cook putatoea i n t h e i r akin.
Cook and aasemble lasagna.
D i v i d e c h i c k e n f o r eauteing.
D Cut v e g e t a b l e mecedoine.
E Saute c h i c k e n piecea and vegetables and
H f i n i a h aa Arroz Con Pol l o .
0
t16
~ a s e m b l eF i a h cakes.
Deep f r i e d breaded f i a h cakea.
Pan f r y Cod T a i l a , Dore a t y l e .
Cook and m u t e green beana Ammdine.
H B
Demonstrate " t u r n i n g " o f mushrocma and
r o o t vegetablea.
Prepare Sole F i l e t a M n n e Femme.
Cook end g l a z e t u r n e d r o o t vegetables.
Cut and f r y Frerrch f r i e d potatoes.

T Potatoee Vegetables Seafood

H 1) H i a t o r y o f potetoea. L i a t and c l a a s i f y the v a r i o u s vegetablea. E x p l o r e the m m y k i n d a o f f i s h a v a i l a b l e f o r
E 2 ) Cooking methods. Diacusar cooking.
0 3 ) P r e p a r a t i o n and e e r v i n g methods. a) cooking methods, Diacuss t h e i r d i f f e r e r r c e a and a i m i l e r i t i e a .
R b) p r e s e n t a t i o n , D i a c ~ how ~ s t o beat u t i l i z e e m h v t r i e t y .
Y c) a e r v i n g techniques.
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 12 5 12 7 129
Prepare end c u t v a r i o l l s f r e s h f r u i t : l o prepare: Prepare and present c r u d i t e e s .
D a) f r u i t c o c k t a i l ( s t a r t e r ) , a) c o l e s l a w , Demonstrate d e r i v a t i v e sauces made from
E b) f r u i t sa 1ed ( d e s s e r t ) , b) tossed salad, mayonnaise :
H c) f r u i t p l a t e (main course). c ) Waldorf salad, a) Cal)pao,
0 l o s e c t i o n 1/2 g r n p e f r u i t and prepare d) V i n a i g r e t t e dressing. b) T a r t a r sauce,
g r a p e f r u i t aectiona. l o assemble end decorate: b) 1,000 I s l a n d dressing,
Prepare d r e s s i n g t o serve w i t h f r u i t p l a t e s . a) a c o l d meat p l a t e , c) Sauce v e r t e ,
b) a c o l d meat p l a t t e r , d) Blue Cheese dressing.
c ) a Chef's Salad p l a t e . Prepare cheeee ramequin w i t h r a t a t o u i 1 le.

126 ns t30
Debone raw chicken f o r : l o prepare a ms)annaise. l o prepare Lamb Curry Malayan s t y l e .
a) Breasts Cordon Ble.u, Cook potetoea f o r Germm p o t a t o salad. l o cook p i law r i c e .
b) l egs, Bal l o t i n e s , Prepare Germar~p o t a t o salad. l o prepare sweet and sour c h i c k e n wings.
D c) Chicken Chasseur. Peel m d eection:
E S t u f f , bread m d f r y b r e a d s . a) g r a p e f r u i t ,
H Cook r i c e , a t u f f and r o a s t B a l l o t i n e s . b) orangea.
0 Saute c h i c k e n pieces, p r e p a r e sauce Chaaaeur Prepare and present a French omelet.
m d f i n i s h t o serve. Cut and cook vegetable mmedoine and
h e r d b o i l eggs f o r R u ~ s i a nsalad.

1 V a r i e t y meata ( o f f a l ) The Garde-manger Garde-manger (cont .)

H D e f i n e what a r e v a r i e t y meats. Classical description.
E a) lypee, Importance i n k i t c h e n economics. canape^ and Hors d t o e w r e .
0 b) Preparation, Duties i n a modern establishment.
R c) S e r v i n g o f v a r i e t y meats.
Y
 TABLE OF CONTENTS

-PAGE

Demo and Theory P r o c e d u r e s and Requirements ( c h a r t ) iv. - viii.

DEMO #3 C u t s used f o r V e g e t a b l e s and P o t a t o e s

About S t o c k s
Fish Stock

DsnO Brown Beef S t o c k

White Chicken S t o c k

m0 #5 Cream of C a u l i f l o w e r
P o t a t o Soup, P a r m e n t i e r

DsnO #6 Beef Consomme

Min est zone
Frittata

-0 #7 B a s i c White Sauce (Bechamel)

B a s i c Demiglace
Tomato Sauce

DEMO 18 Brown Sauce (Espagnole)

Chicken Veloute
- Crepes
Mushroom Crepes

-0 #9 Making Scrambled Eggs and Omelette

S p a n i s h S t y l e Omelet
B r e a k f a s t Sausages
Bacon
Monte C h r i s t o Sandwich
French Toast
Pancakes

DsnO #lo Mornay Sauce

Poached Eggs F l o r e n t i n e
B u t t e r e d Leaf Spinach
P i e Crust
P r e p a r i n g Quiche

m0 #I1 Egg S a l a d Sandwich

Chicken S a l a d Sandwich
Cream Cheese Sandwich
T o a s t e d Western (Denver) Sandwich

-0 #12 Roast Chicken

T r u s s i n g Chicken
Club House Sandwich'
Chopped Beef B u r g e r s , C r e o l e
C r e o l e Sauce
 Table of Contents Continued

-
PAGE

Cabbage R o l l s .,
Boiled R i c e
Rice P i l a f f
Risotto

S p a n i s h Chicken and R i c e ( A r r o z Con P o l l o )

Bolognese Sauce f o r S p a g h e t t i and Lasagna
Lasagna a l a Forno

Court B o u i l l o n
Poached Salmon
Poached Smoked Haddock
Boiled Shrimps
Boiled L o b s t e r
C o c k t a i l Sauce

Deep F r i e d F i s h Cakes
Pan F r i e d C o d t a i l s , Dore
Green Beans Amand i n e

F i l l e t s o f Gray S o l e D o r i a
Salmon Trout S a i n t Germain S t y l e
B e a r n a i s e Sauce
C a u l i f lower " P o l i s h S t y l e "

DEMO 118 F r e n c h F r i e d P o t a t o e s
Glazed Root V e g e t a b l e s
F i l l e t o f S o l e Bonne Femine
Duchesse P o t a t o e s

S t u f f e d Rainbow T r o u t , G r e n o b l o i s e
Parisienne Potatoes
S c a l l o p s i n Cheese Sauce
Baked Idaho P o t a t o e s

DEMO 120 F i l l e t of Rainbow T r o u t

F i l l e t s of Cod Deep F r i e d in B a t t e r
Deep F r i e d P a r s l e y
Deep F r i e d Onion Rings
Orly B a t t e r .
Broccoli - Hollandaise
H o l l a n d a i s e Sauce

DEMO 121 Spaetzle

Calf ' s Liver -
Tyrol ienne
Goulash of Pork

DEMO #22 Brown Lamb Stew, Navarin S t y l e

White Turkey Stew "Old F a s h i o n S t y l e "
 Table of Contents Continued

DEMO 123 Meat P i e

B r a i s e d Cabbage
Savoyarde P o t a t o e s

Dan0 #24 B r a i s e d S t e a k "Flemish S t y l e " ( ~ l a m a n d e )

Cottage Pie
Dauphine P o t a t o e s

DEMO 125 Fresh F r u i t Cocktail

F r u i t Salad P l a t e
F r u i t P l a t e Dressing
G r a p e f r u i t Halves

DEnO #26 B r e a s t of Chicken Cordon B l e u

S t u f f e d Chicken Leg ( ~ a l l o t i n e )
Chicken Hunter S t y l e ( C h a s s e u r )

DEMO #27 Tossed S a l a d

V i n a i g r e t t e Sauce ( ~ r e s s i n g )
Chef's Salad
C o l e Slaw
Waldor f S a l a d
Cold Meat P l a t t e r
-
.Dan0#28 German P o t a t o S a l a d
R u s s i a n Eggs ( s a l a d )
J a f f a Salad
Mayonnaise

LWIO #29 Ramequin P r o v e n c a l e ( ~ a t a t o u i l l e )

Crud i t e e s
T a r t a r Sauce
C a l y p s o Sauce
Green Mayonnaise ( S a u c e V e r t e )
Blue Cheese ( R o q u e f o r t ) D r e s s i n g
Thousand I s l a n d D r e s s i n g

DEnO #30 Sweet and Sour Chicken Wings

Lamb C u r r y , Malayan S t y l e
 Page 1

V E G E T A B L E C U T S
--

Purpose
1. U n i f o r m i t y o f s i z e promotes even cooking time.
2. U n i f o r m i t y o f shape has a b e t t e r appearance.
3. I n c r e a s i n g s u r f a c e area f o r e x t r a c t i o n .
4. Match s i z e o f garnish o r e n t r c e t o s i z e o f e a t i n g u t e n s i l .

: I
I
CUT FRENCH/ENGLISH DESCRIPTION
-
i 1 g=
P J u l ienne 1 1/2" l o n g and 1/16" t o 1/8" square
I -1 Fine Strips Use g a r n i s h f o r soups and sauces.
Garnish f o r appetizers and small meats,
I L - i.e. en p a p i l o t t e .

1/16" t o 1/8" square. Simply a cross

c u t o f t h e julienne. Mainly used as a
g a r n i s h f o r soups and sauces.
- 5~

1 1/2" l o n g and 1/4" t o 1/2" square.

Batonette r e f e r r i n g t o t h e s m a l l e r
re" cuts. J a r d i n i E r e i s a term t o describe
a m i x t u r e o f vegetables o r cut i n
batons. Use salads and entrge.

o f vegetables o r f r u i t . A1 so a 1arge
 Page 2

STOCKS - FONDS DE C U I S I E
T h i s term i s used as reference t o many c u l i n a r y p r e p a r a t i o n ; f a t and l e a n
stocks, o r even meat j u i c e s , used i n t h e p r e p a r a t i o n o f soups, sauces, stews and
f o r braising.

Stock i s b a s i c a l l y a f l a v o u r e d l i q u i d used e x a c t l y f o r t h a t , because i t

f u n c t i o n s as t h e body of t h e f i n i s h e d product.

What i s a body? U e l l , two t h i n g s :

1) p h y s i c a l substance
2) s t r e n g t h o f f l a v o u r

The "physical body" o f soups and sauces i s p r o v i d e d f o r by a stock; whereas

i n s o l i d foods, i t c o u l d be meat o r vegetables o r a combination of sol i d s and
sauce.

The "body o f s t r e n g t h and f l a v o u r " i s i n a sense a c h a r a c t e r of realism.

We speak of it as l i g h t - b o d i e d o r f u l l - b o d i e d as we do w i t h wine. If, f o r i n -
stance, a soup t a s t e s watery o r f l a t , we say i t i s l a c k i n g body. I n t h i s case,
body would r e f e r t o t h e strength, f l a v o u r and/or i t s richness.

For cooking i n t h e grand manner, i t i s good t o have on hand d i f f e r e n t

stocks. Only these w i l l a l l o w you t o work w i t h ease and speed and o b t a i n t h e
wanted p r o d u c t w i t h much b e t t e r f l avour.

Necessary stocks, f o r such purposes, are:

---w h i t e stocks
brown stocks
veal stock
- f i s h stock
- p o u l t r y stock
- game s t o c k .

These stocks, w i t h o u t t h e a d d i t i o n o f browning o r starch, c o u l d be reduced

t o a glaze and used as an essence o r f l a v o u r i n g .

The way t o b u i l d a stock i s t o t a k e water ( c o l d ) , which i s a f l a v o u r l e s s

l i q u i d , and g i v e i t a body w i t h t h e r e q u i r e d bones and f l a v o u r agents. The meat
f l a v o u r i s obtained through t h e bones. The support f l a v o u r comes from m i r e p o i x
and/or t h e bouquet garni.

When a c e r t a i n q u a n t i t y of roux o r o t h e r b i n d i n g elements are added, t h e s e

stocks become basic sauces o r mother sauces, f r o m which many o t h e r sauces d e r i -
ved.

L e t I s analyse our r e q u i r e d stocks ;

- White stock = a b r o t h which b y d e f i n i t i o n has no colour.
meat o r bones and aromatics as a basis.
It has w h i t e

- Brown stock = made w i t h beef, veal o r p o u l t r y which are browned and

t h e usual aromatics added.
- F i s h stock = prepared w i t h bones and trimming o f f i s h . A liquid or
d r y w h i t e wine and water can be used. An aromatic o f
s l i g h t l y sweated onions should be added. This w r i t e r
a l s o p r e f e r s a l i t t l e parsley, some b a y l e a f and lemon
juice.
 page 2a

- Vegetabe stock = n o t n e c e s s a r i l y s p e c i a l l y prepared. They could be

created by cooking a q u a n t i t y of c e r t a i n vegetables
f o r a1 1 purpose use.

The preparation method f o r stocks :

-use fresh, raw bones, f a t f r e e ( i f large, they should be cracked)

---
do not wash t h e bones
s t a r t with cold l i q u i d
do n o t season
-- use a t a l l , narrow p o t
keep t h e cooking temperature t o simmer
- degrease constantly; adding a l i t t l e water t o t h e stock stops cooking
and b r i n g s more i m p u r i t i e s t o t h e surface

You would t h e n achieve t h e f o l l o w i n g :

- a good, f a t f r e e stock
- c l e a r and f r e e o f sol i d matters
-- a plesant smell and t a s t e
a n a t u r a l product w i t h no overpowering aromas

Recommended simmering t i m e f o r stocks:

-- beef and veal bones:

chicken bones:
6
3
8 hours
4 hours
--
- f i s h bones: 20 -
40 minutes

Most modern chefs do n o t simmer stocks as l o n g as e a r l i e r generations of

chefs did. It i s t r u e t h a t l o n g e r cooking w i l l e x t r a c t more g e l a t i n , b u t gela-
t i n e i s n ' t t h e o n l y f a c t o r i n a good stock. Flavours do begin t o break down o r
degenerate a f t e r a period o f time. The above times are f e l t t o be t h e best f o r
f u l l f l a v o u r , w h i l e s t i l l g e t t i n g a good p o r t i o n o f g e l a t i n i n t h e stock as
we1 1.
To cool t h e stock as. q u i c k l y as possible, f o l l o w these d i r e c t i o n s :
- Set t h e stock p o t i n a s i n k w i t h some o b j e c t under it. This i s c a l l e d
venting. It allows c o l d water t o flow under t h e pot as w e l l as around
it.
- Run c o l d water i n t h e sink, but no h i g h e r than t h e l e v e l o f t h e stock,
o r t h e p o t w i l l become unsteady. An overflow pipe keeps t h e water l e v e l
r i g h t and allows f o r c i r c u l a t i o n o f c o l d water.
- S t i r c a r e f u l l y and occasionally, so t h a t t h e stock cools evenly. Hang a
l a d l e on t h e pot so t h a t you can g i v e i t a quick s t i r whenever you pass
t h e sink.
- Cool i n g stock r a p i d l y and p r o p e r l y i s very important. Improperly cooled
stock can s p o i l w i t h i n 6 hours. It i s a good breeding ground f o r bac-
t e r i a.
- Do n o t s e t a hot stock i n t h e walk-in, o r worse than t h a t , i n a reach-
in. A1 1 t h e heat w i l l overload t h e r e f r i g e r a t o r and may damage o t h e r
perishables, as w e l l as equipment.
- We1 1 cooled stock, covered and placed i n t h e r e f r i g r a t o r , w i l l keep 2 t o
3 days.