Basic Professional French Cooking
On www.melaniff.com since 2016
Introduction to Basic Techniques - six weeks
1.General Rules of Hygiene
2.Chef’s Regulation Dress Uniform
3.First Aid
4.Work Area
5.Peeling and Washing
6.Methods of Cutting (Taillage)
7.Two Classic Cooking Methods for Vegetables
RECIPES
Taillage: Methods of Shaping and Cutting Vegetables
1.Tournage - Technique of Shaping and Carving Vegetables
2.Methods of Cooking Vegetables
3.Preparing Artichokes
RECIPES
1.Fonds - Stocks
2.Basic Stocks
3.Emulsified Sauces
RECIPES
1.The Basic Liaisons: Binding Elements of Sauces
2.General Principals of the Roux
3.General Information on Sauces
4.Glazes
5.Derivatives of the Basic Sauces
6.Basic Sauces Chart
RECIPES
1.Techniques of Preserving Food
2.The Mushroom
3.Dried Vegetables
RECIPES
1.The Egg
2.Tests for Freshness
3.Cooking Methods
4.The Omelette
RECIPES
1.Doughs and Batters (Pâtés)
2.Pâté à Choux
3.Crème Pâtissière
RECIPES
1.The Potato
2.Deep Frying Potatoes
3.Pommes Purées
4.Potato Taillage
RECIPES
1.Pommes Rissolées
2.Boiled / Steamed
3.Sautéed / Baked
RECIPES
1.Pâté Brisée
RECIPES
1.Poultry Classifications
2.Quality Characteristics
3.Preparing a Chicken for Cooking
4.Trussing
5.Cutting a Chicken into Quarters
6.Roasting
7.Sautéing
RECIPES
1.Methods of Cooking Meat
2.Veal
3.Beef
4.Veal Chart
5.Beef Chart
RECIPES
Entrecôtes Grilles
Blanquette de Veau à l’Ancienne
Rice Pilaf
1.Cooking in a Mixte
2.Lamb and Mutton
3.Lamb Chart
RECIPES
Navarin Printaniere
Fricassée de Volaille
1.Poêle Method
2.Pork Diagram and Chart
3.Breaded and Sautéed Meats
RECIPES
Carre De Pore Poêle Choisy
Escalopes de Volaille Viennoise
1.Puff Pastry
RECIPES
Pâté Feuilletée
Crème Caramel
Pots de Crème
1.Salads: Simple, Mixed and Composed
2.Seasoning
3.Cooking Vegetables for Use in Salads
4.Examples of Appetizer Salads
5.Cooking Vegetables à la Grecque
RECIPES
Assiette de Crudités
Carottes à la Citronette
Celeriae Remoulade
Choux Rouge à la Vinaigrette
Tomates à la Vinaigrette
Concombers à la Crème
Champignons à l’Estragon
Citronette
Vinaigrette
Assortiment de Legumes à la Grecque
Artichauts à la Grecque
Celeri Rave à la Grecque
Champignons à la Grecque
Chouxflour à la Grecque
Courgettes à la Grecque
Fenouil à la Grecque
1.Basic Soup Chart
2.Potages Taillés - Shaped Vegetable Soups
3.Soups Bound with Rice
4.Soups Bound with Puréed Vegetables
5.Creams and Veloutés
RECIPES
Gratinée à l’Oignon
Potage Cultivateur
Crème Dubarry
1.General Information about Fish
2.Commonly Used Fish
3.Preparing Fish for Cooking
4.Storage and Preservation
5.Common Cuts of Fish
6.Cooking Methods for Fish
A. l’Anglaise
B. A la Français
C. Au Bleu
D. In a Court Bouillon
E. Braising
F. Au Plat
G. En Sauce
RECIPES
Sole Bonne Femme
Red Snapper en Papillotte
1.Poisson Meuniere
2.Grilled Fish
3.Fried Fish
4.Compound Butters
5.Various Stuffings for Fish
6.General Information about Fish
RECIPES
Mousseline de Poisson
Poisson Meuniere
Truite Grenobloise
Goujonettes de Sole aux Deux Sauces
1.Grilling Meats
RECIPES
Pot au Feu
Sauce Bordelaise
Sauce Raifort
Bande de Tarte aux Fruits
1.Clear Soups
2.Clarification
3.Variations on the Basic Consommés
4.Marinades
5.Marinade Variations
A. Cooked
B. Uncooked
C. Instant
RECIPES
Coq au Vin
Pâte a Nouille Fraiche
Consommé Brunoise
1.Basic Stuffings
2.Preparation of Stuffings
3.Preparation and Cooking Methods for Stuffed Vegetables
4.Aspics (Jelled Stocks)
RECIPES
Paupiette de Boeuf
Legumes Farci
Ratatouille
1.Techniques and Recommendations in Preparing Grilled Foods
2.Dressing, Trussing, and Roasting Methods for Ducks
RECIPES
Canard à l’Orange
Poulet Grillée à l’Americaine, Sauce Diable
1.Classification of Organ Meats
2.Preparation of Organ Meats
3.Making Terrines, Ballottines, and Pâté en Croute
1.Preparation of Genoise - Rules to be Respected
2.Preparation of Crème Anglaise
3.Color and Flavor Variations
4.Cooking Sugar Syrup
RECIPES
La Genoise
Crème au Beurre
Crème Anglaise
1.Crustaceans (les Crustacés)
2.Freshness Characteristics of Crustaceans
3.Crustaceans ‘Sauter en Sauce’
4.Court-Bouillon Recipes
5.Mollusks (les Coquillages)
6.Methods of Cleaning and Opening Mollusks
7.Methods of Cooking Mollusks
RECIPES
Coquilles St. Jacques
Moules à la Poulette
Sauce Armoricaine
1.Crêpes
2.Pâte à Frire
RECIPES
Crepes Suzettes
Beignets aux Pommes, Coulis de Fruit
Brioche
1.Brioche Recipes
2.Composition of Various Ice Creams
3.Characteristics of Frozen Souffles
4.Harlequin Style Desserts
5.Traditional Ice Cream Deserts
6.Hygiene for Ice Cream Making
RECIPES
Soufflé Glacé au Fruit
1.Creating, Operating and Preparing Buffets
2.Using Aspic at a Buffet
3.Buffet Presentations
4.Canapés
RECIPES
Mousse aux Deux Chocolats
Chocolate Soufflé
Soufflé a la Liqueur
Cheese Soufflé