Pride in People Pride in Programs

At the core of our success are It is the essence of what we do –

the students, staff and industry showcased by our academic
that combine to create the excellence, interactive
CHCA – proving that the whole programming and industry
is truly stronger than sum of the externships that make us
individual parts. leaders in the field of Hospitality
& Culinary Arts education.

Pride in Campus Pride in Profession

In the heart of the city lies the Through the contributions of our
emerging icon of the Hospitality graduates and the infusion of our
& Culinary Arts industry – where industry partners in everything
service, reputation and high we do - we exist to serve and
standards are housed in the secure the future of the most
most advanced facility this dynamic industry in the world.
business has ever seen.

2
3
4
Ontario Food & Wine Tours

Our Uncork Ontario and Feast ON tours travel to different

parts of Ontario to experience the local production of
wines, spirits, beer, ciders, cheeses, vegetables, fruits,
flours, and many other local foods in curated excursions.
These tours offer an opportunity for direct access to
Ontario's food and beverage practitioners. Learn from
renowned winemakers, cheese makers, farmers, chefs,
brewers and other professionals as they share their
expertise in behind-the-scenes tours that include unique
tastings and gourmet meals. These one-of-a-kind tours
offer exclusive access to the wines, beer, meats, cheeses,
vegetables, fruits and more that make up Ontario's
culinary fabric.

For specific details on destinations, activities, and

purveyors visited, visit gbcevents.eventbrite.ca.

5
COURSE NAME: Culinary Arts 1
COURSE CODE: HOSF 9088
CREDIT HOURS: 4.8
COURSE CONTACT HOURS: 48
PREREQUISITES:
COREQUISITES:
EFFECTIVE DATE:
PLAR ELIGIBLE: YES ( ) NO (X)
PROFESSOR: To be determined

NOTE TO STUDENTS
Academic Departments at George Brown College will NOT retain historical copies of Course
Outlines. We urge you to retain this Course Outline for your future reference.

EQUITY STATEMENT
George Brown College values the talents and contributions of its students, staff and community
partners and seeks to create a welcoming environment where equity, diversity and safety of all
groups are fundamental. Language or activities that are inconsistent with this philosophy violate
the College policy on the Prevention of Discrimination and Harassment and will not be tolerated.
The commitment and cooperation of all students and staff are required to maintain this
environment. Information and assistance are available through your Chair, Student Affairs, the
Student Association or the Human Rights Advisor.

George Brown College is dedicated to providing equal access to students with disabilities. If you
require academic accommodations visit the Disability Services Office or the Deaf and Hard of
Hearing Services Office on your campus.

STUDENT RESPONSIBILITIES
Students should be familiar with the college's policies regarding the grading system,
withdrawals, exemptions, class assignments, missed tests and exams, supplemental privileges,
and academic dishonesty. College policies can be viewed on the college's website at:
http://www.georgebrown.ca/policies. Full-time students should obtain a copy of the Student
Handbook and refer to it for additional information. Students are required to apply themselves
diligently to the course of study, and to prepare class and homework assignments as given.
Past student performance shows a strong relationship between regular attendance and
success.

COURSE DESCRIPTION
Our Culinary Arts 1 course is designed to help you develop the essential culinary techniques
and principles you need to be confident in the modern kitchen. Go beyond cooking from recipes
as you learn indispensable knife skills, foundational sauces and cooking methods (searing,
poaching, roasting and much more). Work through a range of classic dishes then move on to
more advanced recipes, all under the guidance of a professional chef. Learn to use a variety of

6
ingredients, including vegetables, eggs, beans, chicken, pork, fish and beef as you master the
fundamental building blocks of key culinary techniques.

ESSENTIAL EMPLOYABILITY SKILLS

As mandated by the Ministry of Training, Colleges and Universities essential employability skills
(EES) will be addressed throughout all programs of study. Students will have the opportunity to
learn (L) specific skills, to practice (P) these skills, and /or be evaluated (E) on the EES
outcomes in a variety of courses. The EES include communication, numeracy, critical thinking &
problem solving, information management, interpersonal and personal skills. The faculty for this
course has indicated which of the EES are either Learned (L), Practiced (P), or Evaluated (E) in
this course:

Skill L P E Skill L P E
1. communicate clearly, 7. locate, select, organize
concisely and correctly in and document
the written, spoken and information using
visual form that fulfills the appropriate technology
purpose and meets the and information sources
needs of the audience
2. respond to written, spoken 8. show respect for the
or visual messages in a diverse opinions, values,
manner that ensures belief systems, and
effective communication contributions of others
3. execute mathematical 9. interact with others in
operations accurately groups or teams in ways
that contribute to
effective working
relationships and the
achievement of goals
4. apply a systematic 10. manage the use of time
approach to solve and other resources to
problems complete projects
5. use a variety of thinking 11. take responsibility for
skills to anticipate and one's own actions,
solve problems decisions and
consequences
6. analyze, evaluate, and
apply relevant information
from a variety of sources

COURSE OUTCOMES AND OBJECTIVES

Upon successful completion of this course, the student will be able to:
1. Produce recipes according to the prescribed directions within the laboratory on the day /
night of instruction.
2. Demonstrate the correct procedures and techniques used in various exercises (i.e.
decorating, etc.).
3. Use proper terminology related to products, ingredients, procedures, equipment and tools.

7
DELIVERY METHODS
Demonstration, practical lab experience, class discussion, question & answer may be
employed.

LIST OF TEXTBOOKS AND OTHER TEACHING AIDS

Required:
Recipes to be provided in class
Basic tool kit

Recommended / Optional:

TESTING POLICY
N/A

ASSIGNMENT POLICY
N/A

EVALUATION SYSTEM
Students must produce all recipes successfully (when assigned) in order to achieve a passing
grade. Late arrivals may prevent the student from participating fully in the practical lab. Please
note that there are no makeup classes.

Assessment Tool: Description: % of Final

Grade:
Participation Your attendance (4 out of 6 or 10 out of 12) and P/NP
active participation in demonstrations and labs
Uniform Standards Adhere to George Brown Chef School quality and P/NP
professionalism
Sanitation & Safety Adhere to sanitation and health & safety codes P/NP
and requirements
Cook Recipes to Completion Complete weekly cooking labs following P/NP
standardized recipes according to the instructors
demonstration
Final Grade P/NP

GRADING SYSTEM
The passing grade for this course is: PASS/NO PASS
A+ 90-100 4.0 B+ 77-79 3.3 C+ 67-69 2.3 D+ 57-59 1.3 < 50 F 0.0
A 86-89 4.0 B 73-76 3.0 C 63-66 2.0 D 50-56 1.0
A- 80-85 3.7 B- 70-72 2.7 C- 60-62 1.7

Excerpt from the College Policy on Academic Dishonesty:

The minimal consequence for submitting a plagiarized, purchased, contracted, or in any manner
inappropriately negotiated or falsified assignment, test, essay, project, or any evaluated material
will be a grade of zero on that material. To view George Brown College policies please go to
www.georgebrown.ca/policies.

8
Topical Outline

9
 Content /
Week Topic / Task Outcome(s) Resources
Activities
1 Course Outline 1-3 Lab/Demo Manual
Course Introduction — Occupational Health
and Safety, Knives, Equipment, Station Set
Up, Terminology, Measurements, Flavouring
Agents, etc.
Fish Stock — Demo
Beef Stock — Demo
Chicken Stock — Demo

2 Tuscan Bean Salad — Demo/Lab 1-3 Lab/Demo Manual

Cucumber Onion Salad — Demo
Pacific Rim Beef Salad — Demo

3 Chicken Velouté — Demo 1-3 Lab/Demo Manual

Minestrone Soup — Demo/Lab
Wild Mushroom Soup — Demo

4 Potatoes — Duchesse, Marquis — Demo 1-3 Lab/Demo Manual

Fish Veloute — Demo/Lab
Trout Poached in Vin Blanc with Grapes —
Demo/Lab

5 Sauce Bolognese — Demo/Lab 1-3 Lab/Demo Manual

Lasagna al Forno — Demo/Lab
Tossed Salad — Demo
Vinaigrette — Demo
Garlic Bread — Demo

6 Basic Yellow Sauces 1-3 Lab/Demo Manual

Pie Pastry — Demo/Lab
Bacon and Mushroom Quiche — Demo/Lab
Hollandaise Sauce — Demo
Asparagus -— Demo
French Omelette — Demo

7 Vegetable Cookery 1-3 Lab/Demo Manual

Carbonnade a la Flammande — Demo/Lab
Sauce Espagnole — Demo/Lab
Vegetable Macedoine — Demo

8 Roast Chicken — Demo/Lab 1-3 Lab/Demo Manual

Onion and Sage Dressing — Demo
Zucchini Provencal — Demo/Lab

9 Veal Goulash — Demo 1-3 Lab/Demo Manual

Beef Stroganoff — Demo/Lab
Spätzle — Demo

10
10 Poached Chicken with Lemongrass Cream — 1-3 Lab/Demo Manual
Demo/Lab
Béchamel Sauce — Demo/Lab
Rice Pilaf — Demo

11 Baked Pork Steak with Apple and Stilton 1-3 Lab/Demo Manual
Stuffing — Demo/Lab
Apple Sauce — Demo/Lab
Savoury Onion and Raisin Bread Pudding —
Demo

12 Roasted Leg of Lamb — Demo/Lab 1-3 Lab/Demo Manual

Mint Sauce — Demo
Cauliflower Polonaise — Demo/Lab

Please Notes this schedule may change as resources and circumstances require.
For information on withdrawing from this course without academic penalty, please refer to the
College Academic Calendar: http://www.georgebrown.ca/Admin/Registr/PSCal.aspx

11
 GBC Continuing Education Guidelines for Practical Courses (Lab-based)

Uniform Requirements
• GBC chef hat
• Chef pants—black and white checker or black with white pinstripe
• GBC chef jacket
• White dish towel(s)
• Black leather, non-slip, closed front and back (no open toe or open back), steel toe,
safety certified (with a green triangular tag labeled CSA).
• Students will receive a voucher in their pre-requisite courses for a uniform. This includes
all of the above, with the exception of the safety shoes.
• Purchasing safety shoes is the responsibility of the student. Notes GBC bookstore does
carry safety shoes; however, all sizes may not be available all the time, so plan ahead.

Student Do’s and Don’ts

• DO come to class with a clean and ironed and pressed uniform. You will not be
permitted into lab with a dirty uniform. Sanitation and professionalism are of the utmost
importance.
• DO come to class in full uniform (including the first class). If you are not in full uniform,
you may not participate in the lab.
• DO practice good hygiene.
• DO remove your apron and hat prior to going to the restroom.
• DO take photographs of your work/products
• DO turn off all mobile devices for the duration of the lab. They are disruptive.
• DO keep nails trimmed short. This is a breeding ground for bacteria.
• DO tie your hair if it is long enough to fit into a hair elastic (anything shoulder length or
below)
• DO keep all beards trimmed.
• DO come to class on time
• DO NOT change into your uniform in the lab. Use washrooms or change room on the
second floor.
• DO NOT wear cologne or perfume to class. Some of your fellow students may have
sensitivities to strong odours. Also, it can interfere with your senses when cooking.
• DO NOT wear any jewellery to class including:
o Watches
o Necklaces
o Bracelet/bangles
o Earrings
o Nose or facial piercings
o Rings (except plain wedding bands)
• DO NOT wear ANY nail polish (even clear nail polish). This is a food contamination
issue.
• DO NOT video record lessons/demo.

12
 GBCS — Ecolab 10 Points for Student & Faculty
Culinary Labs

No backpacks, bags or articles of outside clothing other than knife kits are allowed in the lab at
any time.

All dishes used are to be stacked and sorted neatly after washing.

Cutting boards should be thoroughly scrubbed, dried, stacked in a manner that allows for air
circulation, and placed on draining racks at each sink.

Chinois strainers and mandolins should be cleaned after each use and not left in the dish area.

Cooked food that is to be returned to receiving should be in foil pans in a neat and organized
fashion, with the ability to put a lid on each one (not too full).

Peeled vegetable trim, bones, and surplus protein will be collected and used in LQF (Large
Quantity Food Production).

No equipment is to be removed from the lab.

All drawers emptied and checked by the Professor (assigned student).

All fridges emptied and checked by the Professor (assigned student).

Leave the lab the way you found it: clean.

13
 GBCS — Ecolab Gold Standards For Culinary & Bake Labs

HANDS
1. Wash hands when entering the lab.

TABLE TOP
2. Sanitize your worktable.
a. Wipe up spilled or splashed food immediately with MAG FUSION.
b. Spray with an OASIS 146 solution; then wipe counters, tables, and shelving clean.
c. Dry with a clean cloth.

MOP & PAIL

3. Designated student to fill mop pail with warm soapy water out of dispensing system -
clean mop.
a. Prepare one bucket with a warm solution of "Wash & Walk".
b. Fill the other bucket with clear, hot rinse water.
c. Rinse mop out in clean water. Wring out excess water and pick-up cleaning solution
and suspended soil. Keep the mop and the water clean. Change both the cleaning
solution and the rinse water frequently. Clean at the end of the class. Follow product
label instructions for use and concentrations.

POTS & PANS

4. Fill all sinks for washing equipment with water, following posted Ecolab instruction on
wall.
a. In Sink No.1 (Wash Sink) prepare a hot solution of MAG FUSION. Sink No. 2 (Rinse
Sink) is a clear, hot water rinse. In Sink No. 3 (Sanitizing Sink), prepare a solution of
SAN MAX and tepid water.
b. Pre-soak/Wash. Scrape excess soil from ware. Soak for as long as possible.
c. Scrub all surfaces. Remove ware. Let excess water run back into Rinse Sink.
d. Immerse ware in Sanitizing Sink for at least one minute.
e. Remove from Sanitizing Sink and invert on drain board. Let air dry. Do not wipe.

TROLLEY FOOD RETURNS

5. The trolley being returned to receiving has been organized. (This should be done after
the first hour of beginning the lab — no need for goods to sit around the kitchen. Trolley
should go back to ICC in a manner that reflects pride of place.)

WASTE BINS
6. Ensure that the debris in waste bins is appropriate - no non-compostable in the yellow
bins.

CUTTING BOARDS
7. Clean, sanitize and deodorize rubber cutting boards and plastic cutting boards.
a. Brush loose soil from the surface.

14
 b. Wet the surface with warm water and sprinkle with MIKRO-CHLOR. MIKRO-CHLOR
has good bleaching action, in addition to cleaning and sanitizing.
c. Scrub with a stiff bristled brush dipped in warm water frequently until all the powder
is dissolved.
d. Rinse with clear water.
e. Sanitize in a MIKRO-CHLOR solution. Allow to air dry. Follow product label
instructions for use and concentration.

SHELVES
8. Clean the Spice Shelf Area and the Oils Area — ensure they are organized and wiped
clean. Stainless steel bowls are cleaned and turned upside down.

COOKED FOOD TO BE RETURNED

9. Cooked food being returned to ICC is in foil pans in a neat and organized fashion, with
the ability to put a lid on each one (not too full).

SINKS
10. Clean sinks and empty out debris.
a. At the end of each shift, scrub the entire sink, back splash, drain boards, legs,
supports, and all the exterior areas with a warm solution of MIKRO-CHLOR
b. Rinse with clear water.
11. Sanitize work area.
12. Brush floor free of debris and food.

Please keep the same station for all lab classes — four students to each station.

Most of the equipment you will use is located at your station. All equipment must be left clean,
dry and exactly where it was found before you leave each week.

As a student at George Brown, it is your responsibility to cleanse and sanitize all of your work
areas yourself and with your team and to assist in keeping the common areas SAFE and
CLEAN. This includes cleaning up any spills immediately.

All other equipment can be obtained from the wash up area. All equipment from this area must
be returned to this area, clean dry and exactly where it was found.

YELLOW BINS are for all food waste and scraps including small quantities of fats. No other
materials are to go in the yellow bins

BLUE BINS are for empty glass and can items and other recyclable items.

GREEN BINS are for anything that cannot be placed in to the YELLOW or BLUE bins. This
includes plastic, paper toweling, toothpicks, bandages, gum, string, etc.

Please do not place any hot pots, pans, and trays onto the cutting boards. This will badly
damage them by burning and warping the surfaces.

Never place hot equipment into sinks or on counters/tables without alerting all others. Remove
the hot item/cool it down as soon as possible.

15
 Security & Safety

SECURITY
A security guard or supervisor is always available on campus. If the security guard is not at the
desk, he/she is on patrol. A security office is located in the eastern side of the 1st floor. The
security officer is responsible for all first aid.

FIRE/EMERGENCY PROCEDURES
College requires that each student be given information regarding the college’s ‘Master Fire
Safety Plan’ by a member of the college faculty at the start of each course.

If a fire alarm sounds while you are in class, your instructor will lead you from the demonstration
room/lab via a designated fire route to a safe position outside the building and across the street.

If you discover a fire or other hazard, leave the area immediately. Close the doors behind you.
Activate the fire alarm. Call 911 (9-911 from college phones). When making an emergency
phone call, state your name, the nature of the emergency and the emergency location (e.g.
George Brown College, 300 Adelaide Street East, and Room 339). In case of fire, do not use
the elevators.

Fire / Emergency procedures for non-ambulatory students:

Instructors will appoint helpers at the beginning of each course to help evacuate non-ambulatory
students.

Special procedures also exist for deaf and hard-of-hearing and visually impaired students. Your
instructor will give details at the beginning of the course.

INJURY OR ILLNESS
Contact the staff member or security guard immediately for assistance. A first aid box is located
in all demonstration rooms and labs - get to know the location. The security guard will arrange
transportation to the nearest hospital if required.

GENERAL COLLEGE SAFETY TIPS

The following are safety tips for students and staff attending evening classes.

Report anything or anyone suspicious on campus to a staff member or security guard.

If you must walk alone, be alert at all times. Use “safe walk” when available, they will escort you.

Let a friend or family member know where you are going and when you expect to return.
Make a habit of frequent, regular check-ins.

Park in well-lit areas or have a friend or classmate accompany you to your car. Offer to drive
people back to their cars.

On public transit late at night it is best to should sit near the bus or streetcar driver. Be alert for
people watching or following you.

COLLEGE CLOSURE / CLASS CANCELLATION

When it is necessary to cancel classes due to bad weather or a problem at the campus, the
College decides by approximately 3:00 p.m. and will make every effort to inform everyone

16
concerned. Students can also find out by one of the following methods:

Check the College web site at www.georgebrown.ca/News/weather.html. Updates will be posted

there on a regular basis.

Announcements will be broadcast over the following radio stations:

CBC Radio One (FM 99.1), 680 NEWS, 102.1 THE EDGE, CFRB AM-1010, CHUM-FM (104.5
FM), CHUM AS (1050), CISS-FM (92.5), JAZZ>FM91, ENERGY 108, CKFM/MIX 99.9, Q107,
and CHFI-FM (98.1 FM).

Announcements will be broadcast over the following television stations:

CBLT-TV, CFMT-TV (Channel 47), CFTO-TV, CITY-TV or GLOBAL-TV

Call (416) 415-2000 (or toll free 1-800 265-2002). Please note that information about specific
classes is not available.

Students should ensure that their work/home telephone numbers and email addresses are
current and available to the Coordinator and Instructor at all times.

UNAUTHORIZED ACTIVITIES
Illegal activities including but not limited to the use and distribution of drugs, the consumption of
alcoholic beverages, gambling, theft and willful destruction or defacing of college property will
result in immediate suspension or dismissal of the student(s) involved.

The consumption of food and beverages in instructional areas and resource centers is not
permitted. No smoking is permitted anywhere within the college buildings. Pets, other than
seeing-eye dogs, are not allowed on campus.

17
 Required Equipment (Minimum)

Small wares are the responsibility of each student and will not be provided by the college or
instructor. The student is required to bring the appropriate small wares each class. Students are
asked to store their small wares and knifes in a safe, enclosed knife roll or box to ensure the
safety of other students.

The required small wares for each course are dependent upon the course content. The
instructor will list the small wares required for the course. Below is a list of the minimum small
wares required although other items may be required which the instructor will explain.

Set of knives (8-10-inch French, Serrated and Boning)

Paring knives
Honing steel
Knife bag or toolbox
Wooden spoons
Metal spoon
Rubber spatula
Whisk
Tongs
Vegetable peeler
Ladle (3-ounce)
Pastry brush
Side towels
Plastic/canvas bag (to bring product home in)
1 measuring spoons
1 measuring cup
Scissors
Tasting spoon
Tasting fork
Small plate (unbreakable)
Tupperware

Uniform
Your uniform is an important part of being a student and is mandatory. Please come to class
with your clean, full uniform each week. The essential uniform requirements are jacket, pants,
apron, hat, and safety shoes.

18
19
20
WEEK 1

21
 Knife Introduction

A cook’s knife is the most important tool in the kitchen. Important consideration should be given
prior to the selection and purchase of a kitchen knife. The material from which the knife is
constructed is critical to the overall quality of the knife. The following metal alloys are commonly
found in quality kitchen knives:

• Carbon steel – Can be honed to an extremely sharp edge. Its disadvantages are
that it corrodes and discolours easily, especially when used with acidic foods such as
onions and citrus.
• Stainless-steel – Will not rust or corrode, but they are more difficult to sharpen and
develop a true edge.
• High carbon stainless-steel – Is the preferred mixture of alloys that combines the
best aspects of carbon steel and stainless-steel. It develops a sharp edge and
maintains the edge longer in comparison to a carbon steel alloy. Most quality knives
are made of a mixture of both alloys.

CHOOSING KNIVES
Select a knife carefully, not on impulse, as a quality knife is an investment and will last a lifetime
if properly maintained and stored. Never assume that knives for sale are "professional quality"
because it is marketed as such.

Key Points to Consider

▪ Select a knife designed to do the job you want it to. Avoid those "complete sets" where
every knife in the set is the same shape, although a different size. Those are designed
not to do a job, but to match, which doesn't really matter when it comes to cutting.
▪ There are dozens of different specialty knives for all kinds of specialized jobs, from
opening clams to carving turkeys, but the basics for the kitchen are only three: a paring
knife, a boning knife, and the one without which no kitchen is complete, the French
chef's knife.

Structure of the Knife

▪ Examine the grind. There are a variety of methods for grinding the edge of a knife from
the concave grind of the barber's razor to the heavy roll grind of a meat cleaver. Not all
knives need the same kind of grind. A quality French chef's knife should have a roll
grind; it needs the weight behind the cutting edge for such techniques as chopping and
mincing.
▪ The paring knife usually has a flat grind. Don't be sold on "hollow ground" knives. Hollow
ground does not provide a lasting edge and is found commonly on disposable knives.
▪ Determine the knife’s tang - the part of the blade that extends into the handle.
▪ Select a knife with a good heel and a comfortable grip. Most of the knives available
today are made of stainless steel, and although they stay clean and bright they tend to
lose their edge faster than the best tarnishable carbon steel knives.

22
KNIFE CARE
Students must bring their own knives to the lab each week,
Listed below are a few recommendations on safety precautions:
• Secure your knives in a case (available from GBC Bookstore or major knife suppliers)
• Wrap knives in a clean, dry, kitchen cloth secured with string, tape, elastic band, knife
roll, or plastic knife guard.
• Use a small rectangular approved box.
• Do not carry your knives unsecured in a handbag or plastic bag. The sharp edge of the
knife could protrude causing injury to you or other individuals. The student must
guarantee the safe handling and transportation of his or her knives to and from campus

Safety Rules
1. If carried, the knife point must be held downwards at your side.
2. Knives on the table must be placed flat so that the blade is not exposed upwards.
3. Do not allow knives to project over the edge of the table.
4. When using knives, keep your mind and eye on the job in hand.
5. Use the correct knife for the correct purpose.
6. Always keep knives sharp.
7. After use always wipe the knife with the blade away from the hand.
8. Keep the handle of the knife clean when in use.
9. Never leave knives in the sink.
10. Never misuse knives; a good knife is a good friend but it can be a dangerous weapon.
11. Do not attempt to catch a falling knife, step back to avoid cutting your fingers or toes.

TYPES OF KNIVES
To the experienced cook, knives are of the greatest importance. For speed, and for the
professionally finished appearance of the work, cuts must always be clean and accurate.

For this reason, most good cooks purchase their own personal set of knives. They mark them
plainly, take meticulous care of them and permit no one else to use them.

There are an infinite variety of styles and types of knives. Here are, however, the most
commonly used:

Paring Knives
Four different styles of paring knives are most common: cook's style (or spear point), curved,
sharp, and clip points. Which you choose is a matter of personal preference.

The paring knife is a short knife with a 6-10 cm pointed blade. It is used for trimming and
shaping fruits and vegetables. The point can be used for eyeing and removing blemishes.

Boning Knives
Boning knives come in a variety of blade sizes and shapes from a 10 cm wide stiff, straight
blade to an 18-20 cm narrow, curved, and flexible blade. Again, the shape of the blade is a
matter of personal preference.

It is used in separating raw meat from the bone with a minimum of waste.

23
French Knife
This is the perhaps the most common knife in anybody's kitchen. Buy a good one and learn to
use it properly. The chef's knife is available in blade lengths from 20-30 cm. Most cooks prefer
the 25-cm lengths.

The blade is wide at the handle and tapers to a point. When you buy one, check to make sure
that the choil is deep enough so you don’t knock your knuckles when you chop with it.

When properly used, the chef's knife is positioned with the point on the cutting board well
beyond the food to be sliced or diced or chopped. Then with a rocking motion, without lifting the
point from the cutting board you can quickly and safely slice or dice. It is important that the knife
feels comfortable in your hand. The characteristic of the French knife is the offset handle, which
gives the hand clearance of the table.

Six important features of a good French knife:

1. A non-flexible steel blade, preferable stainless steel.
2. Good heavy hilt/choil.
3. The top of the blade must be broad at the hilt/choil.
4. Firm and comfortable handle.
5. The blade of the knife must be deep enough to give clearance between knuckles and board
when cutting.
6. Cutting edge of the blade must be aligned. A worn and hollow knife will not cut evenly and
has to be ground on a stone.

Knife Steel
The knife steel is not a knife, but is an essential part of the knife kit. Used for aligning and
maintaining a knife’s edges. The steel does this by realigning the tiny, invisible teeth (all knives
are actually cut like saws) that have been moved out of position by cutting.

The steel is used to position the blade and keep the edge in perfect condition. Although there is
a technique to handling the steel, it is easily mastered with practice.
Hold the steel firmly in the left hand, with the point upward, at approximately a 20-25° angle, and
slightly away from the body.

Place the heel of the blade against the far side of the tip of the steel. The steel and the blade
should meet at a slight angle, approximately 20-25°.
Bring the blade down across the steel toward the left hand with a steady swinging motion of the
right wrist and forearm. The entire blade edge should pass lightly over the steel.

Bring the knife into position again but with the blade against the near side of the steel. Repeat
the same motion, passing the blade over the steel.

Alternating from side to side, a few strokes will refine the edge.

24
 Stocks

The preparation of stocks has been simplified in many ways since the early days of European
cookery to suit the applications of the modern kitchen. For example, few chefs today will bundle
all of the flavouring agents together because they will be strained out at completion of the stock.
As in the past, stock remains one of the fundamental ingredients in the kitchen. Most recipes
such as sauces and soups will require stock as part of their preparation. Stocks are used
commonly in soups, stews, sauces, vegetable dishes, potato dishes, rice (pilaf, risotto), aspics,
dressings, essences, and various glazes (e.g. glace de viande).

A stock is defined as a flavourful liquid derived from bones (meat), flavouring vegetables, herbs,
spices and water. Water is changed into stock through the extraction of the flavourings,
nutrients and vitamins of the stock ingredients. Stock should be very clear, neutral in flavour,
and remain unseasoned.

The basic types of stock are:

1. Brown
2. White
3. Fish
4. Vegetable

INGREDIENTS
Bones
Bones are the major ingredients in stocks (except for preparation of vegetable based stocks).
The type of bone used determines the kind of stock. Two important factors about bones used in
stock are the amount of connective tissue and cartilage present in the bone. Connective tissue
will break down and give body to a stock - an important feature of its quality. Cartilage is the
best source of gelatin in bones. Younger animals have more cartilage in their skeleton than that
of older animals. Neck bones and shank bones are the best source of cartilage.

Mirepoix
Aromatic vegetables are the second most important contributor of flavour and colour to stocks.
Mirepoix is a combination of onions, carrots, and celery. A white mirepoix has parsnips as a
substitute for carrots, celery root in place of celery, and white of leek as its ingredients. A white
mirepoix would be used in white or more delicate stocks such as fish or veal.

Acid Products
Acids help dissolve connective tissue. Thus, they are sometimes added to stock to extract
flavour and body from bones. Tomato products contribute flavour and some acid to brown
stocks. Tomato products are not used in fish or veal stock because they would impart a dark
colour. Wine is occasionally used, especially for fish stock, and sometimes beef stock. Its
flavour contribution is probably more important than its acidity.

Seasoning and Spices

Salt is usually not added to stock because stocks will be reduced or concentrated upon
finishing. Herbs and spices are usually tied up in a sachet or spice bag so it can be removed
easily at any time. A bouquet garni is an assortment of fresh herbs and other aromatic
ingredients tied in a bundle with string.

25
Onion Clouté
Translated this means a 'nailed onion'. It consists of an onion, a bay leaf and whole cloves.
There are two ways of putting it together. The bay leaf may be nailed to the onion using the
cloves to attach it, or you may slit the onion lengthwise and insert the bay leaf in the slit and
stud the onion with the cloves. An onion clouté is mainly used in white sauces and white stews.
As the cloves and bay leaf being are very pungent, it is easy for the flavours to be become too
overpowering.

Scum
Scum is the froth that rises and forms at the top of the stock while it is cooking, usually
containing impurities and protein in the meat (and other substances). This is removed along with
excess fat during the cooking process in order to keep the stock clear.

BROWN STOCK
One half beef bones and one half veal bones is a customary combination. The stock from beef
and veal can be put to use in any dish requiring brown stock. Pork, lamb, or game bones may
be used, but the resulting stock should only be used with the same type of meat.

The most important thing with brown stock is that the bones should be cut into small pieces so
that they will brown easily and more completely than if bigger pieces were used. The amount of
surface area on the bone determines the amount of colour and flavour that you can extract from
them. If the bones have been stored for a long time or without refrigeration, it may be necessary
to blanch them.

Method
• The bones may be lightly oiled browned in a preheated 375oF (190oC) oven. They need
to be browned evenly and should be stirred occasionally.
• Mirepoix is also added to brown, then tomato paste or plum tomatoes may be spread
over the bones and left to brown.
• Remove the bones and vegetables from the pan, place in the stockpot deglaze the
roasting pan after removing and saving the fat drippings, to remove particles of brown
drippings (the evaporated meat juices that add to the flavour).
• Add the deglazing liquid to the stockpot (wine and/or tomato juice) reduce the wine by
25-50% and fill with cold water. Since the protein in the meat has coagulated there will
be much less scum.
• The spice-bag may be added now also or add them loosely the last 30 minutes.
• Simmer for six to eight hours (some chefs even simmer overnight). A brown stock can
cook longer and gains from it unless it is over-extracted. After time you should learn to
identify when the components have been extracted and the stock is finished cooking.
• Cool the stock and refrigerate after straining carefully.

26
WHITE STOCK
A white stock is made from bones of chicken, turkey, veal or beef. The bones are blanched if
necessary. They are not browned.

Method
• Put the bones in a stockpot. Add the cold water and a pinch of salt. Bring to a simmer,
then reduce heat and remove the scum. It is acceptable to use just the trimmings for
this. Always let the stock just simmer, never boil.
• The stock will need to cook for two to six hours, if using beef or veal bones. Poultry
bones will take about half an hour to three hours. Skim as necessary.
• Strain the stock when ready, cool, label and refrigerate.

FISH STOCK
A fish stock uses the bones from any lean, white fish (preferably saltwater). Sometimes heads
and scraps are used, however no skin should be used as it will make the stock bitter. There are
generally no carrots used in the mirepoix so that the stock will be white. For this same reason,
we use only the white parts of the vegetables in the mirepoix. They are generally not browned.

Method
• Fish stock only needs to simmer for 20 - 30 minutes.
• Sweat the mirepoix first so it will release its flavours during this short cooking period.
Add the fish bones (washed first), then the wine if using and reduce by half.
• Add cold water and a pinch of salt. Bring to a simmer, reduce heat and remove scum.
• Add the spice bag or add loose spices. There is little danger of overpowering the stock
because of the short cooking time.
• Add white mushroom trimmings if desired and simmer through for 20-30 minutes. Strain
through the finest strainer carefully ladling the liquid into the strainer, cool, label and
refrigerate.

COOLING STOCKS
It is important to cool stock as fast as possible when finished in order to lessen the chances of
spoiling. Warm liquids will collect bacteria very quickly in a warm kitchen. Also, if we were to put
the stock in the fridge hot, we would risk it flavouring other things in the refrigerator and also
increase the possibilities of spoiling. First make sure the pot is large enough to keep steady in
the sink. It should be heavy enough not to float. Place something (wire-rack) on the bottom of
the sink to let the water circulate underneath the pot. Cool with running cold water and ice
(again make sure the container won’t float or overturn). The stock must be stirred while cooling
so that it cools evenly. If the inside of the stock remains warm there is increased risk of souring.

GLAZES/JUS
These are the reductions of stock to a flowing syrupy thick substance that may be frozen or
refrigerated. It requires attention while cooking and will need skimming. Glazes usually require
five litres of stock for a yield of 100ml–150 ml. Glazes can be used to:
• Colour and flavour sauces and stews
• Glaze meats such as steaks and chops
• To enhance the flavour of stock and provide more foundry flavours

27
KEYS TO SUCCESS
Stocks are the foundation of many important kitchen preparations; therefore the greatest
possible care should be taken in their production. To be successful, remember:
1. Scum should be removed or it will spoil the flavour, colour, and clarity.
2. Fat should be skimmed otherwise it will taste greasy. The fat should be cleared and can be
used for drippings if it is not burnt tasting.
3. Stock should always simmer gently. If it is allowed to boil quickly, it will go cloudy and
evaporate. It should not be allowed to go below simmer; otherwise, it may sour.
4. Salt should be added to stock only in small amounts if at all.
5. If stock is to be kept, strain and cool quickly in a cold-water bath and keep in the refrigerator.
Boil and skim before use.

To access more information about sauce cookery and other related culinary information check
out the following websites:
• http://www.cuisinecanada.ca • http://www.ccfcc.ca
• http://www.canadacutlery.com

28
 Fish Stock

Yield: 1.5 litres

Ingredients
1/2 onion, small dice (100 ml)
1/4 celery, small dice (60 ml) (celeriac may be substituted)
1/4 leek (white part only), small dice (60 ml)
2 lb (900 g) fish bones, lean white bones only
3 tbsp (45 g) butter
4 fl oz (120 ml) white wine
2 l water, cold

Sachet
6 parsley sprigs
1 bay leaf
12 black peppercorns, cracked
Salt to taste

Method
1. Cut the onion, celery, and leek.

2. Wash the bones.

3. Melt the butter in a pan. Sweat the mirepoix for 5 -10 minutes.

4. Add wine and reduce by half.

5. Put fish bones in a stockpot and barely cover with water, bring to a simmer. Remove
scum. Add sachet (parsley, bay leaf, and peppercorn).

6. Simmer for 20 minutes and strain carefully.

Notes
Fish fumet is a type of fish stock made by sweating the bones and mirepoix in fat. It is
then finished like a stock.

Sometimes the use of mushroom trimmings, if available, as well as other vegetables /

aromatics, may be part of or blend or complement with the flavours of the final dish you
are using the stock in. Flavouring agents might include asparagus trimmings, tarragon,
Pernod, etc.

Demo: yes
Lab: no

29
 Beef Stock

Yield: 3 litres

Ingredients
1 oz (45 ml) oil
2.2 lb (1 kg) beef bones, cut into small pieces
2.2 lb (1 kg) veal bones
1 onion, large dice
1 carrot, large dice
1 celery stalk (celeriac may be substituted), large dice
2 oz (60 ml) tomato paste
8 oz (200 ml) dry red wine
140 oz (4 l) water
4 thyme sprigs
2 bay leaf
6 parsley sprigs
20 black peppercorns, cracked

Method
1. Brush a roasting pan with oil. Place the bones in the roasting pan and brown in the
oven 375°F (190°C).

2. When bones are partly browned, add mirepoix and continue browning and stirring.
Add tomato paste. Stir occasionally, do not burn.

3. Transfer bones and mirepoix into stockpot. Discard fat.

4. Deglaze roasting pan with red wine reduce by 25% and add the deglazing liquid to
stockpot. Cover the bones, simmer then add water and a spice bag made using the
thyme, bay leaf, parsley, and peppercorns.

5. Bring to boil, remove scum and simmer for a minimum of 4-7 hours (some chefs
simmer overnight). Remove fat and scum periodically.

6. Add herbs for half an hour, towards the end.

7. Strain the stock and cool as rapidly as possible.

Notes
For a lighter stock use veal bones only and cook less.
Beef bones will add a strong flavour; good veal knuckles will add gelatin.
Optionally, smoked bacon rinds, garlic cloves, and fresh rosemary add flavour
If you run out of time, refrigerate overnight and then finish off.
Demo: yes
Lab: no

30
 Chicken Stock

Yield: 3 litres

Ingredients
4.4 lb (2 kg) chicken bones
4 qt (4 l) water, cold
1 carrot, medium dice
1 white cooking onion, medium dice
1 celery stalk (celeriac may be used), medium dice
1/2 leek, medium dice

Sachet
3 thyme sprigs, bruised
2 bay leaves
6 parsley sprigs
20 white peppercorns, cracked

Method
1. Place bones in stockpot, cover with cold water and bring to a boil. You can blanch
the bones for a more refined stock.

2. Skim to remove all impurities. You will have to do this for a few minutes.

3. When clear, add mirepoix.

4. Simmer for a minimum of thirty minutes and skim as necessary (three hours is
preferable).

5. Add sachet in last 20-30 minutes and strain carefully.

Notes
If time permits, the instructor may discuss the roasting of the bones and about adding
rosemary or other aromatics if desired.

Please pay attention to the cooking terminology used on a regular basis.

Demo: yes
Lab: no

31
WEEK 2

32
 Herbs

Fresh herbs are available all year round and are easy to obtain. Well organized kitchens often
have fresh herbs supplied by local gardeners or suppliers. However, all food service operations
usually have dried herbs on hand; both for a back-up and for the different flavour dried herbs
give if they are desired.

Some herbs, like parsley, can be kept as long as a week. The stems of each branch should be
placed in a small amount of water and wrapped in paper towel, then in a plastic bag (to keep in
some humidity) then kept refrigerated.

Other fresh herbs such as thyme, coriander and basil can also be kept with their stems in a little
water for a several days. Other finely textured herbs must be kept dry and covered.

Herbs like tarragon have a short shelf life. If you are planning to keep them, hang them in a
cool, dry room to dry before they show any sign of deterioration. For sanitation purposes, wrap
them in paper or cheesecloth.

Since herbs should be served fresh, only one day’s supply should be bought at a time. Parsley
sprigs or branches, to be used at service time, should be kept in ice water, to ensure complete
freshness.

A good kitchen has a complete assortment of dried herbs. Care should always be taken to
ensure that dried herbs are at their best.

KEYS TO SUCCESS
When selecting herb for your favourite recipes keep in mind the following principles:
• Never buy dried herbs in large quantities because their quality deteriorates with time.
• Always keep dried herbs in air tight containers.
• Transparent glass bottles should not be used because light affects the quality of herbs.
• Buy herbs from reputable companies. Be aware that low cost herbs often are of poor
quality.
• When using dried herbs rather than fresh herbs, you will require less of the dried herbs
to flavour your food, generally 1/3rd to 1/5th less, as their flavor is concentrated.

When cutting vegetables remember that:

• Uniformity of size promotes even cooking time.
• Uniformity of shape has a better appearance.
• Increasing surface area allows for more extraction of flavours if required.
• Match size of garnish or entrée to size of eating utensil i.e. cut soup garnish small so
that it will fit easily onto a soup spoon.

33
 Spices

Spices are predominately from tropical and sub-tropical regions. They may be bought whole,
crushed, ground, powdered or mixed.

Buy from reputable companies that can guarantee the freshness of your spices, and do not
store them for more than six months. Buy spices in limited amounts. With time, regardless of
their quality and careful storage, they lose flavour.

SALT AND PEPPER

Salt in the past has been one of the most important spices to the cook in order to enhance
flavour. Today’s cook uses less salt, and relies on herbs and spices to enhance the natural
flavours of food. Remember if you’re to use salt in a recipe then choose a good quality salt such
as sea salt, Maldon, and kosher. Normandy sea salt is extremely good as is fleur de sel. It has a
grey appearance (this comes from mineral content) and moist texture (it is sometimes advisable
to dry the salt before grinding) that enhances taste. Because of high moisture and mineral
content it has less NaCl and is actually a bit less salty than table salt. There are many sea salts
from around the world. You can discover many different nuances of taste when you try them.

Pepper is a pungent spice that belongs to the genus piper. Generally pepper is white and black
indicating different ripeness, and white pepper is soaked so that the whitish seed can be
removed. Green pepper is the soft unripe berry that is usually brined. Pink peppercorns actually
belong to a different family and are not true peppers. White pepper is considered milder and is
used when colour is not desired (although some consider white pepper more pungent). Black
pepper is pungent and aromatic, imparting a beautiful flavour. Pepper is an essential ingredient
in many savoury foods. When seasoning a dish remembers to always adjust seasoning before
serving.

To help source more information about seasoning foods and the use of different salt and
peppers check out:
• http://www.mccormick.com
• http://www.maldonsalt.co.uk
• http://www.theepicentre.com

34
 Knife Cuts

Oblique roll cut 45° angle cut

35
 Tuscan Bean Salad

Yield: 4 servings

Ingredients
6 oz (173 g) white navy bean, dried
1/2 green pepper, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 red onion, julienned
4 oz (115 g) asiago cheese, grated
3 tomatoes, seeded, diced
4 oz (120 ml) extra virgin olive oil
1 1/2 oz (45 ml) red wine vinegar
1 clove garlic, puréed
Juice of 1/2 lemon
3 sun-dried black olives, sliced
2 oregano sprigs
1/4 bunch of basil
3 flat parsley sprigs, chopped
4 oz (115 g) prosciutto (cured ham), julienned
Salt and pepper to taste

Sachet
1 flat parsley sprigs
1 bay leaf
3-4 black peppercorns
1 clove

Method
1. Soak the beans overnight in enough water to cover by 2 inches. Drain and rinse.

2. Place the beans in pot with enough water to cover by 1 inch. Add sachet.

3. Simmer until the beans are tender, approximately 35 minutes. Drain and cool.

4. Marinate the peppers, onion, cheese and tomatoes in the oil, vinegar, garlic, lemon,
and herbs for approximately 30 minutes.

5. Mix the garnish with cold cooked beans. Add prosciutto. Adjust seasoning and the
amount of dressing.

Notes

Demo: yes
Lab: yes

36
 Cucumber and Onion Salad

Yield: 4 servings

Ingredients
1 English cucumber
1/2 (90 g) red onion, rinsed and julienned
1/2 oz (15 g) sugar
Juice of 1/2 lemon
1 oz (30 ml) olive oil
1 oz (30 ml) cider vinegar
1 oz tarragon vinegar
4 dill sprigs, chopped
4 chives, chopped
Sea salt to taste
Freshly ground black pepper, to taste

Method
1. Cut cucumber into thin slices, salt and leave to drain for 15 minutes. Gently pat dry
with paper towel. Place cucumber in bowl.

2. In a separate bowl combine onion with sugar, salt, lemon juice, olive oil, and
vinegars. Let stand for 10 minutes.

3. Add the cucumber and remaining ingredients to the onion mixture.

4. Adjust seasoning and serve.

Notes

Demo: yes
Lab: no

37
 Pacific Rim Beef Salad

Yield: 6 servings

Ingredients
1 lb (454 g) beef sirloin, sliced thinly
1 tbsp (15 ml) vegetable oil
1 Thai birds eye chilies, seeded and minced
2 shallots, thinly sliced

Garnish
4 green onions, sliced
12 oz (350 g) water chestnuts, drained, rinsed, sliced
1/2 cilantro leaves, chopped
1/4 bunch mint leaves, chiffonade
1 tbsp grated fresh ginger

Dressing
2 tbsp sesame seed oil
5 tbsp fresh lime juice
2 tbsp oyster sauce
1/2 tsp sugar
Salt to taste
Cracked black pepper to taste
Sesame seeds, lightly toasted, to taste

1 pineapple, cut in half, flesh removed and diced

Method
1. Cut the beef into slices. In sauté pan, heat oil over medium heat.

2. Sauté the beef with shallots and chilies until beef is medium rare, approximately 2 to
3 minutes. Remove from pan and allow to cool.

3. In a separate bowl combine the garnish ingredients together. Add the dressing
ingredients to the garnish and marinate for 20 minutes.

4. Combine the beef to the garnish and dressing.

5. Adjust seasoning and chill salad until service.

Notes

Demo: yes
Lab: no

38
WEEK 3

39
 Basic Hot Sauces

Sauces are liquid food, so they should appeal to taste, sight and smell. They are used in many
different dishes. They make many foods taste better, add colour, and add moisture. Classically,
the secret of a good sauce is the quality of the stock base and the thickening agent. Start with a
great stock and add a good roux to make a good sauce.

The starch in the flour for the roux must be cooked to become more easily digestible and to give
a good flavour, not a raw taste. The flour in a roux is cooked in fat, and is cooked to various
degrees depending on the sauce. The fat used for the roux must be heated. The flour is added
and cooked to the desired degree. The roux is then cooled, and when cool, the heated liquid is
added.

Purées and foams are also popular along with flavoured oils, vinegars, various infusions, and
vinaigrettes.

Nowadays, sauces are typically reduced rather than thickened to add flavour and body by
concentrating the flavours. It should usually be thick enough to coat the back of a spoon.
Béchamel is made a bit thicker because it is sometimes used with vegetables which give off
water when cooking, or because it is sometimes used as a base for dishes such as croquettes.

The colour of sauces is determined by the length of time you cook the roux and sauce, as well
as by the various ingredients used. The length of time you cook the roux also helps determine
the flavour of the sauce.

If a roux is cooked over too high a heat, it will dextrinize and will not thicken the sauce, causing
the use of too much roux which does not give a good flavour.

Adding hot liquid to a hot roux too quickly will form lumps. A good method of incorporation is by
using a cool stock with a hot roux, or vice versa.

Sauces are usually prepared in advance when thickened with a roux. They are then heated and
strained before use. Every basic sauce must be strained, and all impurities and specks removed
before use. Salt is added carefully; as the stock reduces the ratio of salt increases, so take that
into consideration.

It is important to note that when you reduce stocks, you lose the natural sugars and amino acids
and the sauce or stock deteriorates. So, make strong stocks to begin with so that they do not
need to be reduced. If necessary, reduce slowly to preserve flavour.

Check the consistency of the sauce before it is done.

When heating stock for sauces, do not let it reduce and boil as it will affect the recipe and
strength of the sauce.

Sauces should be stirred frequently while simmering, scraping the sides down where the sauce
has a tendency to collect. They must be stirred constantly until the sauce re-boils as the roux
might stick to the bottom and scorch, giving a bitter flavour.

40
Sauces (espagnole, demi-glace and velouté) will keep for a week if properly stored. Always use
a wooden spoon to stir the sauce. Metal flavours them. Never cook the wooden spoon in the
sauce, remove it and place it on top of the sauteuse.

Whisk only if you develop lumps. This should not happen if you let the roux cool before adding
the liquid, and if you blend in each addition thoroughly before adding more.

To correct the consistency of basic sauces, either reduce if too thin or add more stock and re-
boil if too thick.

The flame on the stove should not extend beyond the bottom of the pot or else the spoon and
sides may scorch, and this wastes precious gas.

BASIC BROWN SAUCES

Espagnole
This was the basic brown sauce, and still is in some kitchens. It is made from a brown stock and
a brown roux with additional mirepoix and tomato. Its minimum cooking time is two hours,
though it will get better after a longer period of cooking. Often stock is added in stages as it
cooks. Bacon is a classical component that is not always in use today.

Traditionally, the mirepoix used for an Espagnole is also browned in butter or drippings, with the
tomato paste and a little bacon for flavour. After it has browned a while, the flour is added and
the heat reduced. The flour is browned slowly to make a brown roux and then cooled slightly
before adding the brown stock, which has been heated. In order to prevent burning the mirepoix
and the flour, it must be stirred almost constantly and the bottom of the pot scraped. Tomato
paste or good plum tomatoes are added to give flavour, acidity and colour.

Classically stock is added and simmered twice with the tomato going in the last stock addition.
Some chefs now add glace de viande near the end to give it colour and flavour if necessary.

Demi-Glace
This is another basic brown sauce which is made from mixing one part Espagnole sauce with
one part brown stock and then reducing the whole to half.

BASIC WHITE SAUCES

Béchamel
This is a pure white sauce made from a white roux and milk. It is sometimes made thicker than
either Velouté or Espagnole, if it is to be used with vegetables that give off water or as a base
for croquettes.

An onion clouté is heated with the milk then is discarded before the milk is added to the cooled
roux. This gives a delicate flavour. A white roux is only cooked for a very short while and is not
allowed to colour at all.

Because the béchamel is thicker than the Espagnole and Velouté, it must be strained through
cheesecloth or fine chinois. The cheesecloth of several layers is placed over a clean bowl, large
enough to hold the sauce. The sauce is put in the middle of the cheesecloth and the opposite
ends are gathered together by two people. The ends are then twisted in opposite directions and
the béchamel is wrung out through the cheesecloth. To prevent scorching, use a heavy bottom
saucepot over low heat.

41
BASIC BLOND SAUCES
Velouté
This sauce is made from a white stock and a blond roux. The stock may be made from chicken,
turkey, veal, or fish, depending on the use. These also have different names. The roux is
allowed to cook from about five to ten minutes with medium low heat until a very pale golden
colour is reached. It is cooled then the heated stock is added gradually. (Conversely, cold stock
can be added to hot roux).

The spice bag used to flavour is often removed well before the sauce is finished cooking or
loose spices are put in near the end. The sauce is a delicately flavoured sauce and the spices
should not overpower it.

The sauce needs to be cooked one to one and a half hours. The sauce should coat the back of
a spoon.

There are basically three flavours of stock which may be used in making a Velouté sauce. The
different names used for the three different flavours of Velouté are:

Chicken Velouté plus cream = Sauce Supreme

Veal Velouté plus a liaison or egg yolks = Sauce Allemande
Fish Velouté plus white wine and a liaison or egg yolks = Sauce Vin Blanc

42
43
44
45
46
 Soups

Most soups are cooked at a gentle simmer, just long enough to develop a good flavour and the
appropriate body. Vegetables may be added in a staggered manner, according to their cooking
times. The soup should be stirred occasionally to prevent ingredients from sticking to the bottom
of the pot. Throughout the cooking process, a skimmer or ladle should be used to remove any
scum or foam so that the flavour, texture, and appearance are at their optimum.

When the flavour is fully developed and all the ingredients are tender, it may be finished and
served right away or it may be properly cooled and stored. Some soups develop a more
rounded flavour if served the day after they are made.

Clear soups should be garnished just before service to prevent them from becoming cloudy and
to keep the garnish looking fresh.

Cream soups should have the cream added just prior to service to give the soup a fresher
flavour and prevent it from spoiling sooner.

Final seasoning should be made after the soup is finished and just prior to service.

If soup has been prepared in advance, only the amount needed should be reheated.

Clear soups should be brought just up to a boil quickly. Thick soups should be reheated gently
over low heat, stirring it frequently until softened, then increased the heat slightly to bring soup
to a simmer.

Hot soups should be served very hot. Consommés and broths lose their heat rapidly, so they
should be near to a boil before portioned into heated bowls. Cold soups should be served
thoroughly chilled.

BROTH
Broth is a clear flavourful liquid with some body and a golden amber colour. The meats may or
may not be seared and then very slowly simmered with various vegetables, spices, and herbs.

Broths are intended to be served ‘as is’ whereas stocks are the basis for production of other
recipes. Broths should be prepared with stock for a more flavourful result.

The meat or fowl used in the preparation should be cooked to a tender stage to assure full
flavour. The meat or fowl used in the preparation of the broths may be used in other recipes or
as a garnish but is generally served as a component with the broth like a Pot au Feu.

Consommé
Consommé is a clear soup which has been clarified and enriched. It can be served on its own or
with garnishes.

The clarification consists of removing the particles of protein that cause stock to be cloudy. The
clarification process requires cold stock to be used. The cold stock (preferably rich in gelatin) is
mixed with lean ground meat and egg whites. Aside from acting as the main clarification agent,
this gives it a stronger flavour as well as more body. The stock is also enriched in flavour by the
addition of brunoised or ground vegetables: leeks, onions, celery or celeriac, carrot, tomato and

47
occasionally vinegar (both of which supply some acid which aids in the clarifying). The main job
of removing the particles is done however by the addition of egg whites to the cold stock. Herbs
and spices like parsley, thyme, peppercorns, cloves, and bay leaf may also be added.

Clarification occurs as you heat the stock, mixed well with the above ingredients to just below
the boiling point. You need a sudden heat to get the process started. The egg whites start to
coagulate and will rise to the surface, bringing with them the impurities in the stock. It is
essential to stir the stock frequently for the first while to make sure that no egg whites or meat
sticks to the bottom of the pot and scorches. The stirring must stop as soon as a raft has formed
(after a quick boil) on the top of the consommé which has a grey colour due to the cooked meat
and impurities in the egg whites which have risen to the top. The raft looks like a pale loose
meatloaf.

Just as the consommé reaches the boiling point - it has started to bubble around the edges of
the raft - turn it down to let it gently simmer and ladle out an opening in the raft to use later as an
entry for straining. Don’t allow it to boil again or it will ruin the clarity of the consommé by
reincorporating the impurities back into the stock. To remove the consommé, turn off the heat
and let it sit for a while so that any particles will fall to the bottom. Then carefully ladle out the
consommé from the opening you made earlier, taking care not to break the raft. (Alternately,
you can wait an hour or so and the raft will precipitate to the bottom and you can ladle the
consommé off the top easily). Strain the liquid through a cheesecloth, placed in a chinois. The
consommé should be very clear and may have a bit of fat on it. Some chefs remove this by
placing a paper towel on the surface and carefully passing it. The fat will adhere to the paper
towel and leave the soup free of fat. Repeat if necessary until all fat is gone.

THICK SOUPS
Cream
Classically cream soup is based on the béchamel sauce and is finished with heavy cream. A
velouté soup is based on a light velouté sauce and is finished with a liaison of cream and egg
yolks. Currently most cream soups are made as purees finished with cream.

The main flavour ingredient is simmered until it is tender in the béchamel or velouté, often with
additional stock. The ingredients are strained out and can generally be puréed and returned to
the soup. The soup is strained to achieve a velvety smooth texture. The soup should have the
thickness of heavy cream. The garnish is usually added just prior to service and may be a diced
vegetable that reflects the major flavour ingredient. Fresh herbs and anything appropriate and
creative may be excellent additions.

Purée
A purée soup is slightly thicker and courser in texture than a cream soup. A purée soup is based
on beans, lentils, or appropriate vegetables.

The main flavour ingredient is usually removed from the cooked soup and is puréed separately
by a food mill, sieve, or food processor. The reserved soup liquid is then gradually added to the
purée to attain the proper consistency. Make sure that the proper ratio of stock to main purée
ingredients is proper so that you don’t have to thin the soup and dilute the flavour by adding
plain stock. If you start with 10-20% more stock than you would optimally need it should work
out well, especially if you will be using it another day. This takes into consideration evaporation
and dehydration. The garnish may be croutons or diced meat or vegetable that reflects the
major flavour ingredient or anything creative and appropriate.

48
Bisque
A bisque combines both techniques of a cream and purée soup using the main flavour
ingredient of shrimp, lobster or crayfish.

The major flavour ingredient is sautéed in fat before the mirepoix gets the same treatment; it is
then simmered in a stock or a fish fumet with aromatics. The bisque is classically thickened with
rice, but a roux or other starch may be used. The ingredients are puréed before straining
through a fine chinois to add flavour, thickness and colour. A heavy cream may be added to
finish for a velvety consistency. The bisque should have the same consistency as a cream soup.
Certain spices and herbs are classically indicated for bisque.

49
 Chicken Velouté

Yield: 1 litre

Ingredients
2 1/4 oz (70 g) butter
2 1/2 oz (70 g) all-purpose flour
1qt (1l) chicken stock, hot

Spice Bag
1 bay leaf
3 sprigs thyme
3 sprigs parsley

Salt to taste
White pepper to taste

Method
1. Melt butter in saucepan, add flour and cook over medium low heat stirring with a
wooden spoon almost constantly to the blond roux stage.

2. Away from the burner, add one third of the stock to the roux.

3. Mix until smooth.

4. Gradually stir in the remaining stock in two stages.

5. Return back to the burner, re-boil stirring frequently to prevent burning.

6. Reduce to simmer and add spices, simmer for 20 minutes.

7. Adjust seasoning.

Notes

Demo: yes
Lab: no

50
 Cream of Mushroom Soup

Yield: 2 litres

Ingredients
12 oz (375 g) onions, diced small
3 oz (90 g) butter
1 lb (454 g) mushrooms, sliced
2 oz (62.5 g) dried porcini mushrooms, soaked and minced
4 cups (1 l) chicken velouté
2 cups (500 ml) 35% cream
1 flat parsley sprig, chopped
1 oregano sprig, leaves chopped
4 basil sprigs, leaves chopped
1 bay leaf
Salt to taste
Ground white pepper to taste
2 oz (60 g) parmesan, freshly grated
4 croutons, fried in butter (optional)

Method
1. In a sauce pot over medium heat, sweat onions in butter. Add mushrooms and
continue to sweat until tender.

2. Add the velouté and cream to mushrooms. Bring to a simmer and continue to cook.
Skim if necessary.

3. Add in the herbs and adjust seasoning and consistency.

4. Serve the soup with sprinkled cheese and croutons on top.

Notes
Classically cream soups are to be served with a crouton to sop up the soup. Toast
bread slices cut into heart shapes fried in butter and rolled in chopped parsley to
garnish soup (optional).

Demo: yes
Lab: no

51
 Minestrone Soup

Yield: 2 litres

Ingredients
2 tbsp olive oil
50 g pancetta, diced
1 small sweet onion, diced small
1 tbsp tomato paste
1 carrot, small dice
2 small leeks, white and light green part only, sliced
2 celery stalks, diced small
2 medium potatoes, diced
2 zucchinis, diced
1/2 bunch white Swiss chard, leaves shredded, stems peeled and diced
2 garlic cloves, puréed
200 g canned San Marzano tomatoes (4 with juice), seeded and diced
1.5 l chicken stock
200 g Romano beans
1/2 bunch basil, leaves chiffonade
1/4 bunch parsley, leaves chopped
Coarse sea salt, to taste
Freshly ground black pepper, to taste

60 g grated Parmigiano Reggiano

3 tbsp extra virgin olive oil

Method
1. In a large pot, heat the oil. Sweat the pancetta. Cook the onion until translucent.

2. Stir in tomato paste and cook until it becomes a rusty colour.

3. Add the carrots, leeks, celery, potato, zucchini, chard stems, and garlic.

4. Add tomatoes and stock or water to cover the vegetables to 5cm/2 inches. Bring to a
boil, reduce the heat, and simmer until the vegetables are tender but still retain their
shape, about 20 minutes.

5. Add the beans and chard leaves. Cook for an additional 10 minutes.

6. Season to taste. Stir in the herbs.

7. Serve with a sprinkle of Parmigiano and a drizzle of extra virgin olive oil.

52
Notes
Scrub the waxy side of a piece of Parmigiano rind with the back of a knife, rinse and
add to the pot before adding the stock, and cook with the soup. Remove before serving.
You may also broil Parmigiano rind, and chop some up directly into the soup. It will not
melt down, and it will add delicious cheesy bites to the soup.

Demo: Yes
Lab: Yes

53
WEEK 4

54
 Potato Cookery

Potatoes are probably one of the world’s most important food staples. They originated in the
Andean region of South America. It was not until the 18th century that potato cultivation became
more widely spread across northern Europe. This development followed the popularization of
the potato by the French agronomist Antoine-Auguste Parmentier, who allowed peasants to
steal potatoes from the royal gardens and serve potatoes mashed with butter and seasoning,
thus making them unrecognizable. In creating a potato dish that still bears his name, Parmentier
won a contest sponsored by the French government to find a replacement food for bread, which
had become a rare commodity.

As a result of their popularity throughout history, many varieties of potatoes have been
developed by scientists over the course of time designed specifically for different culinary
applications. Potatoes can generally be classified as either waxy or starchy in composition.
Each variety has its own distinct culinary applications.

Potatoes are a good source of Vitamin C, phosphorous, potassium, thiamine, riboflavin, and
niacin. In fact, one medium size potato has no more calories than a large apple or orange, about
150.

Government Grade Standards

Federal regulations govern the grading, packaging, and marketing of potatoes in the inter
provincial and export trade. Imported potatoes must be inspected and certified as complying
with federal regulations and must not fall below the requirements of Canada No 1 Grade
standards.

Provincial regulations govern the grading, packaging, and marketing of fruits and vegetables,
grown and sold within the province and where they include potatoes, the grades are generally
the same as the federal grades.

Potatoes are graded according to size, shape, maturity and relative freedom from dirt,
blemishes, disease or injury. They are not graded according to cooking quality.

STORAGE AND BUYING

Once picked, potatoes are stored for a period of four to fifteen weeks, depending on the variety.
They then enter a period of dormancy, after which they begin to sprout. The storage conditions
influence the length of time potatoes will keep; stored at a maximum temperature of 4øC (39oF),
they will keep for up to nine months.

Stored in a cool, dark, dry, well ventilated place, at temperatures ranging between 4 -10°C (39
to 50oF), potatoes will keep for about two months. The higher the temperature then the storage
period will be shorter. The common practice of storing them in the pantry at room temperature
promotes sprouting and dehydration.

When possible, avoid storing potatoes in plastic bags, which favour the development of mold.
Perforate plastic bags several times if they are to be used.

New potatoes or very old potatoes may be kept in the refrigerator, but should be placed away
from pungent foods such as onions.

55
Choose firm, undamaged potatoes that show no signs of sprouting or green patches. Ready
cleaned potatoes have a shorter storage life, since washing removes their protective coating,
making them more susceptible to bacteria. They are also more expensive, an impractical
expense considering that they are almost always rewashed before use.

TYPES AND CHARACTERISTICS

There are many types of potatoes, but the main types used and grown in Canada are:

Butterball
They are a roundish to slightly elongated, mid-sized potato, although somewhat variable in size.
The flesh is a bright yellow, the skins are a slightly russeted beige.
Recommended cooking method: baking, boiling, mashing, frying

Cobbler (Irish)
Round with a fairly smooth skin and shallow to deep eyes.
Recommended cooking method: boiling

Fingerlings
Small, stubby, finger-shaped type of potato which may be any heritage potato cultivars.
Fingerlings are varieties that naturally grow small and narrow. They are fully mature when
harvested and are not to be confused with new potatoes.
Recommended cooking method: baking, boiling

Green Mountain
Oblong, broad, flattened and smooth, sometimes netted, white skinned with medium to deep
eyes.
Recommended cooking method: boiling and baking

Katahdin
Elliptical to round with medium to thick smooth skin and shallow eyes.
Recommended cooking method: boiling, deep frying for French fries

Kennebec
Oblong shaped with shallow eyes, white flesh and skin.
Recommended cooking method: boiling, baking, deep frying for French fries

Norgold Russet
Oblong to long shaped with a heavy netted skin and very well distributed shallow eyes.
Recommended cooking method: boiling, deep frying for French fries

Russet Burbank
Long, cylindrical or slightly flattened potato, with a heavy skin, well distributed shallow eyes, and
firm white flesh.
Recommended cooking method: baking, deep frying for French fries

Sebago
Round with smooth white skin and medium to deep eyes.
Recommended cooking method: boiling and baking

56
Yukon Gold
Flattened globular shaped tubers. Their golden yellow-brown skin has shallow eyes and
surrounds a distinctive moist, yellow and waxy flesh.
Recommended cooking method: baking, boiling, and frying

Food for Thought

There are many new hybrid varieties, especially gold coloured varieties that are being
developed for growing abilities, nutrients, yield and flavour. Many have yellow flesh and light
skin, they are recommended for all cooking methods.

Check out your local community markets for heirloom and interesting types of potatoes not
commonly found in the supermarkets. Many European (German, French and Russian) varieties
are being grown also, Traditional varieties like fingerlings, rosevals and Russian red flashed
potatoes can be found in farmer’s markets and community markets.

57
 Duchesse Potato

Yield: 4 servings

Ingredients
16 oz (500 g) potatoes, waxy variety, whole, even sized
1 egg yolk
1 oz (30 g) salted butter
Ground nutmeg to taste
Salt to taste
Pepper to taste

Method
1. Cook even size potatoes with skins on in salted water until done.

2. Drain off excess water and return to low heat to allow the potatoes to dry out.

3. Remove skins of potatoes.

4. Pass through a ricer into a stainless steel bowl. The purée must be free of lumps.

5. Mix in the yolk and the butter; do not over mix. Add seasoning.

6. Pipe mixture in swirl type ribbon around serving platter.

7. Bake in a hot oven to golden brown colour.

Notes

Demo: yes
Lab: no

58
 Marquis Potatoes

Yield: 6 servings

Ingredients
16 oz (500 g) duchesse mixture, warm
2 plum tomatoes
1 shallot, finely chopped
3/4 oz (20 g) butter
4 sprigs flat leaf parsley, chopped
2 sprigs thyme, chopped
Salt to taste
Ground white pepper to taste

Method
1. Blanch tomatoes, cool, and remove skins. Cut the tomatoes in half. Remove all
seeds and dice.

2. Sweat the shallots in butter.

3. Add the tomatoes and thyme to the shallots. Cook until the moisture has evaporated.

4. Place the duchesse mixture in a piping bag with a large star tip and pipe into a nest
shape on a lightly greased tray.

5. Top with a spoonful of cooked tomato concassé. Place into hot oven at 400ºF, bake
until golden brown.

6. Sprinkle with chopped parsley and serve.

Notes

Demo: yes
Lab: no

59
 Rainbow Trout Vin Blanc
Poached Filets of Trout in Wine Sauce

Yield: 4 servings

Ingredients
12 seedless green grapes, washed and cut in half
1 shallot, minced
2 oz (60 g) unsalted butter
4 4-oz rainbow trout filets
2 oz (60 ml) white wine
8oz (240ml) fish stock

Sauce
1pt (500ml) fish velouté
3 1/2 fl oz (100 ml) 35% cream
1 oz (30g) salted butter
4 sprigs flat leaf parsley, chopped
Juice of 1/2 lemon
Salt to taste
White pepper to taste

Method
1. Butter a sautoir liberally. Sprinkle with chopped shallots. Add grapes.

2. Season and roll filets as demonstrated, then place on top of shallots. Add wine and
fish stock.

3. Cover fish with a buttered paper and poach gently on top of the stove until fish is
done, approximately 5 to 10 minutes.

4. Gently remove fish and grapes, keep warm. Reduce cooking liquid by 1/3

5. Add the velouté and bring to a simmer. Reduce by 1/4.

6. Finish sauce by adding 35% cream to adjust consistency of the sauce.

7. Adjust seasoning and garnish with chopped parsley. Sprinkle with fresh lemon juice.

Notes
Lemon juice is to be added at point of service to avoid sauce curdling
Seafood, chicken, or other fish can be used
Remember- skin side (dark side) folded in.

Demo: yes
Lab: yes

60
 Fish Velouté

Yield: 1 litre

Ingredients
2 1/4 oz (70 g) butter
2 1/4 oz (70 g) all-purpose flour
1 qt (1 l) fish stock

Spice Bag
1 bay leaf
3 sprigs thyme
3 sprigs parsley

Salt to taste
White pepper to taste

Method
1. Melt butter in saucepan, add flour and cook over medium low heat stirring with a
wooden spoon almost constantly to the blond roux stage.

2. Away from the burner, add one third of the stock to the roux.

3. Mix until smooth.

4. Gradually stir in the remaining stock in two stages.

5. Return back to the burner, re-boil stirring frequently to prevent burning.

6. Reduce to simmer and add spices, simmer for 10 minutes.

7. Adjust seasoning.

Notes

Demo: yes
Lab: yes

61
WEEK 5

62
 Pasta

Pasta includes all types of macaroni, spaghetti and noodles. Pasta is to Italian cuisine, what rice
is to Chinese cuisine (even though the Chinese are credited with creating pasta).

The basic ingredients used to make pasta are water and hard wheat flour, especially durum.
Hard wheat must be used because it has the high gluten content necessary to maintain the
product’s form and texture. Egg noodles must contain at least 4% egg solids by law in the
United States, 6% in Italy.

Pasta products in dry form contain about 75% carbohydrates, a quick source of energy. The
high protein content is supplemented when the pasta is cooked and combined with milk, eggs,
cheese and meat, providing complete and adequate protein for body growth and repair. The fat
content is low and unsaturated.

Pasta is often served in restaurants or hotels in soups or main courses such as lasagne,
spaghetti (Bolognese or Napolitano), ravioli (which may be filled with meat, fish or poultry and
served with a tomato sauce or clear jus), cannelloni, macaroni, etc.
All pasta products must be either cooked or blanched usually in well salted water. After boiling,
drain and toss it with good olive oil or butter. If not using immediately, drain and toss with good
olive oil and spread it out to cool. Then wrap well and plunge in boiling water to reheat, drain
and re-oil lightly. Never cool in water unless using sheets for lasagne, cannelloni etc.

KEYS TO SUCCESS
• Cook in plenty of boiling, salted water (at least 6 parts water to 1 part pasta)
• One pound of pasta will yield approximately three pounds cooked.
• Allow approximately one half ounce pasta per portion as a garnish.
• Allow 4-6 ounces pasta per portion as a main course.
• Make sure salted water is boiling before adding pasta, and add pasta gently so the water
keeps boiling.
• It is preferable to cook pasta just before serving.
• Never over cook pasta products. Cook al dente.
• Stir occasionally with long fork to prevent sticking.
• If not using immediately, drain and toss with good olive oil and spread it out to cool.
Then wrap well. When required, reheat in boiling salted water, drain then toss in butter
or good olive oil.
• Pasta does not hold well on a steam table. If absolutely necessary to do this, use
extruded pasta only like penne rigate and don’t hold it long (small batches used and
replaced often).

63
 Sauce Bolognese

Yield: 1 litre

Ingredients
40 ml (2 oz) olive oil
570 g (20 oz) ground beef
1 onion, brunoised
1/2 green pepper, chopped
2 garlic cloves, puréed
225 g (8 oz) mushrooms, sliced
Chile pepper to taste
90 g (3 oz) tomato paste
1 l canned tomatoes, diced with reserved juice
Salt to taste
Pepper to taste
1 bay leaf
4 sprigs basil, leaves chiffonade
3 sprigs oregano, leaves chopped

Method
1. Heat the olive oil in a large pan. Brown the meat as quickly as possible over high
heat.

2. In the same pan, add onions and green pepper and cook for 2 to 3 minutes.

3. Add garlic and mushrooms and cook for 5 more minutes.

4. Add the herbs, chile pepper, tomato paste, canned tomatoes. Bring to a boil and
adjust consistency with water.

5. The sauce will reduce and thicken. Remove the bay leaf and chili pepper and adjust
seasoning before serving.

Notes
If desired, cream can be added for additional richness.
Bay leaf may be omitted.
Sauce must not be too thick if fresh pasta is to be used.
You may use lamb or pork instead of beef

Demo: yes
Lab: yes

64
 Lasagna al Forno

Yield: 4 servings

Ingredients
1 box lasagna noodles (6 noodles)
15 ml (1 tbsp) virgin olive oil
2/3 l (24 fl. oz) Bolognese sauce (approximate)
225 g (8 oz) ricotta cheese
225 g (8 oz) mozzarella cheese, grated
30 g (1 oz) Parmigiano Reggiano, grated
10 g (1 tbsp) butter
1 sprig basil, leaves chopped
1 sprig oregano, leaves chopped
2 sprigs flat leaf parsley, chopped
Salt to taste
Pepper to taste

Method
1. Prepare the pasta according to the instructor demo or package directions. Toss
gently in the oil after cooking.

2. Mix together the grated cheeses.

3. Grease the bottom of the casserole with butter. Then coat with sauce, then pasta,
then cheese mixture, and then the Bolognese sauce.

4. Repeat the steps layering the pasta in a criss-cross pattern. Sprinkle with the herbs
as layering.

5. The top layer of pasta must be covered with meat sauce and cheese mixture
completely.

6. Bake in a 375°F (190°C) oven for approximately 30 minutes covered, then uncover
and bake at 325°F another 15 minutes until done. Cool slightly before cutting and
serving.

Notes
When grating cheese, use flat palm.

Demo: yes
Lab: yes

65
 Tossed Salad

Yield: 4 servings

Ingredients
1/2 head romaine lettuce, diced small
1/4 head red leaf lettuce, diced small
1 head Boston lettuce, torn into small pieces
1 Belgian endive, julienned
1 yellow bell pepper, julienned
1/4 English cucumber, sliced thinly
1 carrot, shredded
200 g (7 oz) red radish, sliced thinly
1/4 bunch green onions, slivered
1 tomato, cut into 6 wedges
Salt to taste
Freshly ground black pepper to taste

Method
1. Clean, wash, dry, and prepare the vegetables as demonstrated.

2. When ready toss the salad ingredients with vinaigrette (recipe follows). You can also
arrange the colourful vegetables on top of lettuce.

Notes

Demo: yes
Lab: no

66
 Vinaigrette

Yield: 8 servings

Ingredients
250 ml (8 fl oz) white wine vinegar
1 tbsp salt
1 tsp ground white pepper
500 ml (16 fl oz) olive oil
1 Shallot, minced
1 tsp Dijon mustard
3 sprigs thyme, leaves chopped
Juice of 1/2 lemon

Method
1. Combine all of the ingredients and whisk together well.

2. Let vinaigrette marinate for at least 30 minutes to overnight to allow the flavours to
combine.

3. Shake well before using. It can be stored in the fridge for up to one week.

Notes

Demo: yes
Lab: no

67
 Compound Butters

A butter that has been flavored by combining together several ingredients such as fresh herbs,
shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices. The
butter is normally softened, cut in half lengthwise, each half is then rolled in a combination of
selected flavorings, and each half is then left in a cylinder or log shape. Each log is then chilled
or frozen to harden, so it can be sliced easily and served for a spreading or topping on foods. It
is usually used as a condiment, as an addition to sauces, to baste meats and vegetables as
they are grilled or broiled, and as a flavored garnish for chops, steaks or seafood.

Compound butters are sauces and they can be hot or cold.

Hot compound butters must always be prepared à la minute. Cold butters may be stored and
are usually made once a week. They are usually served with broiled or pan fried foods.

Hot compound butters are butter cooked to different degrees of doneness with other
ingredients.

If cold, the butter is used soft, that is, room temperature. It is mixed with other ingredients then
shaped in paper, chilled and sliced usually in rounds. Cold compound butters are usually served
placed on piping hot foods so that they are half melted as they arrive at the diner.

68
 Garlic Bread

Yield: 6 servings

Ingredients
200 g (7 oz) butter
3 garlic cloves, chopped
4 sprigs flat leaf parsley, chopped
2 loaves French bread
90 g (3 oz) Parmigiano Reggiano, grated
Salt to taste
Cracked black pepper to taste

Method
1. Prepare garlic butter by mixing butter, garlic, parsley and salt (optional) together.

2. Butter the bread with the garlic butter and place on baking sheet.

3. Sprinkle the cheese on top.

4. Bake in oven at 350ºF for 10 minutes or until cheese is golden.

Notes
You can also add mozzarella or bocconcini.

Demo: yes
Lab: no

69
WEEK 6

70
 Structure of the Egg

The egg is comprised of four main parts; the yolk, the egg white or albumen, the shell
membranes, and the shell. By weight an egg is about 11% shell, 30% yolk and 59% albumen.

The yolk consists of alternating layers of dark and light coloured yolk material. The colour of the
yolk may vary from a pale light yellow to a deep orange according to the feed and the individual
characteristics of the hen.

The albumen or white consists of four parts:

1. The calaziferous layer: a very firm but thin layer of white which is attached to the yolk.
2. An inner thin layer surrounding the calaziferous layer.
3. A structural or firm gel like (thick, white) layer which surrounds the inner thin layer and
provides an envelope which holds the inner thin layer and the yolk.
4. An outer thin layer lying just inside the shell membranes. The albumen is usually tinted a
faint greenish or straw colour due to the riboflavin (vitamin B2) in the white.

The shell membrane inner and outer, each consist of two or three layers of a more or less
unorganized, interwoven network of protein fibres. The fibres are held together by an
albuminous cementing material to form the two closely adhering, thin, strong shell membranes
that, together, line the inside of the shell and adhere very closely to it. The membranes appear
as chalk white but some are slightly pink due to the presence of a very small amount of
prophyrin pigment.

The shell is a calceous coating firmly attached to the outer shall membrane. It consists of an
organic matrix, or framework, of delicate interwoven fibres and granules, and an intestinal
substance composed of a mixture of organic salts. The shell is almost pure calcium carbonate
(94%).

71
GRADE AND SIZE OF EGGS
Canada Grade A1 – these eggs are the highest quality, but they are not generally available
because they are marketed only by inspected farms operating under a special permit from the
Department of Agriculture. They come in four sizes of extra-large, large, medium and small.

Canada Grade A – these eggs are the highest grade commonly sold to the consumer. They are
clean and sound in shell. The whites are firm and jelly like. Grade A eggs are divided into five
classes:

1. Extra-large – at least 64 grams.

2. Large – at least 56 grams.
3. Medium – at least 50 grams but less than 56 grams.
4. Small – at least 43 grams but less than 50 grams.
5. Peewee – less the 43 grams.

Canada Grade B – these eggs are reasonably clean and sound in shell. The white is less firm,
they may be slightly abnormal in shape and may have rough areas and definite ridges. All
Grade B eggs weigh at least 50 grams.

Canada Grade C – the shells are free of cracks.

Canada Grade Crack – these eggs have a cracked shell but the internal contents are not
leaking. The egg meets the standards for at least Canada Grade C.

Eggs are a perishable product and must be kept continuously cool from the moment they are
laid and leave the producer to the moment they reach the consumer to retain a high proportion
of the original quality. High holding temperatures speed quality deterioration and rapidly lower
egg grade. Eggs do not require intensive refrigeration, but they do need it continuously. For
more information, check out the following websites:
• http://www.eggs.ca
• http://www.nsegg.ca

FUNCTIONS OF EGG IN COOKERY

1. To leaven – egg white foams are used to raise or lighten mixtures such as batters.

2. To emulsify – an emulsion consists of innumerable tiny globules of fat, each surrounded by

a thin film of some substance (the emulsifying agent) which keeps it from combining with the
remainder of the fat. Egg yolk is a very useful emulsifying agent, used in the preparation of
mayonnaise.

3. To thicken – egg proteins are used to thicken many food products. For example, one whole
egg or two egg yolks will thicken one cup of liquid. They are used to thicken custards,
puddings, cream fillings for pies and sauces. When egg yolk is used for thickening gravies,
soups, sauces and fillings, one egg yolk takes the place of one tablespoon of flour.

4. To bind – in some dishes eggs act as a binding agent. The egg holds the other ingredients
together and is used for meat loaves and forcemeats etc.

5. For adhesion – uncooked egg is somewhat sticky and may therefore act as a sort of edible
adhesive in cookery. In order to make bread crumbs stick to a croquette or a veal chop, the

72
 cook first dips the croquette or chop into slightly beaten egg and then into crumbs. The
uncooked egg holds the crumbs tightly.

6. To add colour and serve as a garnish – eggs, hard cooked and sliced, quartered or halved,
diced or minced, poached, whipped, eggs in almost every form are used as garnishes on
various types of dishes. They are a decorative agent.

EGG SIZE SUBSTITUTION

When the recipe You can use…
calls for...

X-Large Medium Small

1 large egg 1 1 1
2 large eggs 2 2 3
3 large eggs 3 4 4
4 large eggs 3 5 6
5 large eggs 4 5 6
6 large eggs 5 7 7
7 large eggs 6 8 9
8 large eggs 7 8 11
9 large eggs 8 9 12
10 large eggs 9 11 13
11 large eggs 10 13 15
12 large eggs 11 14 16

73
 Basic Yellow Sauces

HOLLANDAISE
This sauce is made from an emulsion of egg yolks and clarified butter. The preparation
techniques differ greatly from those of previous sauces. Yellow sauces are whipped together at
a low temperature to prevent curdling of the egg yolks. The egg yolk has a low coagulation
temperature and its ability to emulsify is modified.

Egg yolks coagulate at approximately 144-158oF. By adding other ingredients, the coagulation
temperature is slightly higher, but must not be too hot as to thicken and/or cook the egg yolk into
a curdled texture. The resulting texture of the sauce should be a thickened semi-liquid with
incredible smoothness. The egg yolk can only emulsify small amounts of clarified butter at a
time.

A yellow sauce is one of the few sauces which cannot be successfully refrigerated to retard
bacterial growth, or boiled to kill organisms. This is because refrigeration hardens the butter in
the sauce.

While making the sauce it must be constantly beaten – the egg yolks and reduction must be
beaten to the right stage without allowing them to cook. They must be creamy and frothy; this is
called a sabayon. A back and forth beating motion is used to beat the air into the egg yolks
making the sauce creamy. It is important to beat as much air as possible into the sabayon,
otherwise the sauce is too heavy and rich.

The sauce should be stored in a warm place. It can only be kept for the service because of
possible bacterial contamination. The sauce must not be held over 180oF, it should be handled
with extreme caution, and made in a stainless steel bowl.

74
 Basic Pie Pastry

In general, use all-purpose flour unless the recipe specifies otherwise. It is important to work the
dough as little as possible. The larger the fat flakes before the liquid is added, the larger the
flakes will be in the baked dough. If the fat is worked more thoroughly into the flour, the result
will be a crust with a very small flake; this type of dough is often described as mealy.

Fat and liquid should be at the proper temperature – cold. Maintaining the proper temperature
will ensure the correct result.

The fat may be shortening, butter, or lard. The liquid is customarily water, but milk, cream, or
juice may be also used. Because of the fat in milk and cream, the amount of fat in the overall
formula should be decreased if these ingredients are used.

Adding sugar will produce dough that is sweet and darker in colour, with a crumbly texture.
Eggs give dough a golden colour and firmer texture. Some of dough’s flour can be replaced with
ground nuts.

Rolling the dough: Placing the dough in the pan:

Fluting the edge: Crimping the edge:

Docking the bottom:

75
 Pie Pastry

Yield: 1 pie crust

Ingredients
10 oz (300 g) all-purpose flour
1/2 tsp (3 g) salt
5 oz (150 g) butter
±4 oz (±100 g) ice cold water
Brown sugar to taste (optional)

Method
1. Mix flour and salt.

2. Rub-in butter until reduced to pea-sized nuggets.

3. Add water, mix just enough to form a ball, and do not overwork.

4. Let dough rest half an hour in a cool place or refrigerate before rolling out.

Notes
You can use different flours
You can add herbs and/or ground peppercorn

Demo: yes
Lab: yes

76
 Bacon, Mushroom, and Leek Quiche

Yield: 8 servings

Ingredients
8 oz (225 g) pie pastry
4 oz (113 g) bacon, diced
1 tbsp (15 g) unsalted butter
4 oz (113 g) leeks, sliced
4 oz (113 g) mushrooms, sliced
3 eggs
Cayenne pepper to taste
10 oz (280 ml) whole milk
Ground nutmeg to taste
4 oz (113 g) emmenthal or gruyère cheese, grated
Salt to taste
White pepper to taste

Method
1. Roll out pastry to 1/8 inch (3 mm) thick and line pie plate. Crimp edges (optional)
dock lightly. Blind bake the crust until 70% baked in 400°F oven approximately 17
minutes.

2. Meanwhile, cook the bacon in a sauté pan over medium heat until crisp. Set aside
until ready to use.

3. In the same pan, heat the butter over medium heat and sweat leek and mushrooms
until tender.

4. Break eggs into stainless steel bowl and beat well. Add seasonings, except nutmeg.

5. Scald milk with nutmeg and pour slowly into egg mixture, stirring continuously.

6. Place 1/2 the cheese on bottom of pastry shell.

7. Sprinkle the bacon, mushrooms and leeks evenly into the pastry shell.

8. Pour egg mixture into pie shell. Sprinkle with more cheese.

9. Bake in 350oF (180oC) oven until set.

Notes
Do not increase oven heat over 400oF (200oC). Excess heat will toughen custard.
You can add herbs and/or parmesan cheese
Demo: yes
Lab: yes

77
 Poached Asparagus

Yield: 4 servings

Ingredients
1 lb (500 g) asparagus
Sea salt to taste
Freshly ground pepper to taste

Method
1. Wash asparagus and peel.

2. Blanch asparagus in boiling salted water until cooked. Refresh in ice cold water.

3. Reheat to order in simmering salted water. Drain and serve.

4. Season and reserve.

Notes

Demo: yes
Lab: no

78
 Hollandaise Sauce

Yield: 250 ml

Ingredients
1 oz (30 ml) white vinegar
1 oz (30 ml) water
6 black peppercorns, crushed
1 tbsp (15 ml) cold water
3 egg yolks
8 oz (225 g) butter, clarified
1/2 tsp (3 ml) lemon juice
Salt to taste
Ground white pepper to taste
Tabasco sauce to taste

Method
1. Place the first three ingredients in a small saucepan and reduce by half.

2. Add 1 tbsp cold water and allow to cool.

3. Strain reduction into a stainless steel bowl and add egg yolks.

4. Place the bowl over a pan of simmering water.

5. Beat with a wire whisk to the ribbon stage (sabayon).

6. Remove from heat and gradually whisk in the warm clarified butter until thoroughly
combined.

7. Add lemon juice and correct seasoning.

Notes
The sauce should only be kept warm, not hot, until served at about 130°F.
Strain through cheesecloth for a fine texture

Demo: yes
Lab: no

79
 French Omelette

Yield: 1 portion

Ingredients
3 eggs
1 tbsp (15 g) butter
Salt to taste
Pepper to taste

Method
1. Break eggs and salt into a bowl. The eggs should be beaten just enough to ensure
the whites and yolks are blended.

2. Add butter to the omelette pan and heat; do not brown. Use a non-stick pan to
make an omelette successfully. Use only enough butter to coat the pan’s bottom
and sides.

3. Pour eggs into the hot pan and allow to set for a second or two. While moving the
pan back and forth with one hand, stir the eggs with the back of the fork or a rubber
spatula in a circular motion. When the eggs are well combined, but still wet on the
surface, stop stirring. Remove from heat. After they have set, the eggs must be free
to slide in one mass over the surface of the pan. Avoid excessive heat.

4. Method 1: roll one side of the omelette over until it meets the middle. Gently nudge
or guide the other side (not folded over) until it 1/4 of it hangs over the plate out of
the pan. Then making sure that the 1/4 is in the correct placement on the plate,
overturn the pan slightly to flip the folded part of the omelette on top of the 1/4 on
the plate.

Method 2: Tilt the pan away from you and off the heat. Roll the nearest side of the
omelette away from you until almost three quarters rolled. Roll the omelette
carefully using the side of the fork. The far side of the pan should be covered by the
omelette.

5. Knock the heel of your hand against the pan where the handle is attached. The
sharp taps will make the opposite side of the omelette flip up and over the surface
of the omelette. Keep the pan tilted away from you.

6. Transfer the handle to your other hand. This grip will enable you to turn the
omelette on to the serving plate more easily.

7. Hold the serving plate at an angle of forty five degrees just under and almost
touching the far side of the pan. In this way the omelette can be rolled on to any
part of the plate. Tip the omelette on to the plate so the omelette rolls over and the
open side is down.

80
Notes

Demo: yes
Lab: no

81
WEEK 7

82
 The Cooking Process

Cooking is the process of bringing about a change in a food product by the application of heat
over a period of time. The purpose of cooking is to make the food more edible, easily digestible,
or palatable.

Heat can be transferred to food in three ways:

1. Conduction: the transfer of heat from one thing to another by contact.
2. Convection: the spread of heat by a flow of hot air or steam or liquid around the food.
3. Radiation: the transfer of heat through energy waves radiating directly from a source into
the food.

DRY HEAT COOKING

Two major factors in successfully using dry heat techniques are selecting the proper cuts of
meat, poultry, and fish, and knowing how to determine the desired doneness. Because dry heat
does not have a tenderizing effect any food prepared by one of these techniques must be
naturally tender or should be prepared in a way that will introduce additional moisture.

Grilling
To cook on a grate with heat from below

Broiling
To cook by direct heat from above

Baking
To cook by heated air in an enclosed area called an oven. The term typically applies to
pastries, cookies, breads, certain vegetables and casseroles.

Roasting
To cook by heated air usually in an enclosed space such as an oven or barbecue pit. The
term nearly always refers to meats.

83
Sautéing
To ‘jump’ food quickly in a small amount of hot fat in a hot pan over high heat.

Pan Frying
To cook food in a moderate amount of fat in a pan over moderate heat.

Deep Frying
To cook food submerged in hot oil or fat.

MOIST HEAT COOKING

Moist heat cooking methods are used to produce flavourful dishes by cooking the main item in a
liquid bath. The amount of liquid varies from one technique to another. Unlike dry heat methods,
moist heat cookery does not form a seal on the food but food to be cooked through moist heat
are sometimes sealed first by browning as an initial step in the moist heat cooking process.
Without this seal, a certain amount of flavour is transferred from the food into the cooking liquid.
It is important to either hold the flavour and juices in the food during cooking by carefully slow
cooking the main item, or to recapture the flavour by serving the liquid as part of the finished
dish.

Boiling
To cook food submerged in a boiling liquid.

84
Simmering
To cook food submerged in liquid just below a boil at a temperature of 180oF (85oC). A
simmering liquid has bubbles floating slowly from the bottom of the surface.

Poaching
To cook food submerged in liquid at a temperature of 160 - 180oF (70 - 85oC). A liquid at this
temperature will have bubbles on the bottom of the pot, but they will tend to stay there and
not disturb the body of the liquid.

Steaming
To cook with steam usually in a stove top steamer or a cabinet type steamer with or without
pressure

Braising
To cook food until tender with a small amount of liquid in a covered container over a low
heat, or in a low heat oven.

En Papillote
To cook food enclosed in a parchment paper or greased paper. As the food steams, flavours
are held until the pouch is opened in front of the diner.

Sous-vide
Sous-vide translates to ‘under pressure’. There are two main parts to this cooking method.
First one is to vacuum seal the food. The second is to place it in a heated water bath. The
bath is heated by a unit called an immersion circulator. This unit simply heats water, pumps
it around, and keeps the heat within 0.1C, so it is an extremely precise way of cooking.

Big Pot Blanching

High heat is required in this method, making sure that there is a constant boil. Salt raises the
water temperature and cooks faster while seasoning. Enzymes are released and will begin
to dull the pigmentation of the foods being blanched. The gas layer underneath the skin is
released. The amount of water is relative to the amount of vegetables being cooked. If there
are more vegetables, a bigger pot and a higher amount of water are required.

85
 Vegetable Cookery

Vegetables can basically come from above or below ground. Those parts above ground which
are edible are: leaves, pods, fruits, seeds, flowers, stems, and shoots. Those parts below
ground which are edible are: roots, tubers, and bulbs.

For optimum nutrition the vegetables must be fresh. Almost all vegetables should be crisp and
firm. They should all be stored in a well-ventilated, cool, dry place, which is preferably dark.
Vegetables that oxidize are usually held in cold water, sometimes acidulated, while they are
being preparing so that do not discolour.

Thanks to progress in agriculture, refrigeration, transportation and marketing, now fresh

vegetables are available all year round. An amazing variety of quality, fresh produce with high
nutritional value and superior flavour, are grown locally during the Canadian growing season.

All fresh vegetables, served raw or cooked, must be thoroughly washed. Most vegetables need
a large amount of water and often many rinses to be thoroughly cleaned. Leafy greens such as
lettuce, spinach, parsley, etc. should be lifted from the water several times to let the sand and
grit settle to the bottom. Many salad greens, mixes, and certain vegetables are available pre-
washed. Soaking vegetables such as broccoli, Brussel sprouts and cauliflower in cold salted
water will drive away any live worms or insects that may be among the outer leaves (although
these are extremely rare).

KEYS TO SUCCESS
For best results when preparing fresh vegetables, pay attention to the following principles of
vegetable cookery:
• Vegetables to be cooked in their skins should be well scrubbed, especially mature
potatoes, parsnips, carrots, and beets.
• If the vegetable is to be pared, pare thinly to retain nutritive value and keep waste to a
minimum.
• Remove any bruised, wilted, yellowed, or tough sections. Pared vegetables may stand in
water to prevent discolouring but do not soak fresh vegetables for any length of time
because of loss of nutritional value and flavour.
• The dark green outer leaves of vegetables such as lettuce and cabbage are high in
nutrients and should not be discarded unless they are wilted, bruised, or tough.

COOKING GREEN VEGETABLES

The green colour that makes so many vegetables attractive and appetising comes from
chlorophyll, which is affected by acids and alkalis when heated. Although the green colour is
intensified by the use of baking soda, the vitamin content and flavour is destroyed and the
vegetable takes on an artificial colour and becomes mushy. Similarly, ammonia destroys the
nutrient value. Green vegetables should be cooked uncovered. When cooked, serve right away
or, if necessary, refresh briefly under cold ice water to stop further cooking and to set colour.
Use a copious amount of salted water. Cook for as brief a time as possible.

86
COOKING RED VEGETABLES
Red vegetables should be cooked covered so that they may benefit from their own acid content.
One exception is to cook red cabbage uncovered to allow sulphur content and odour to
evaporate in the steam. The addition of an acid like lemon juice or vinegar is often
recommended to intensify the colour. Anthocyanins are the pigment that give red vegetables
their colour.

COOKING YELLOW/ ORANGE VEGETABLES

Do not overcook, or else they lose their colour as well as nutritional value. After cooking, use
right away, or, if necessary, refresh as for green vegetables. Acid will also help to intensify the
colour provided by the carotenoids.

COOKING WHITE VEGETABLES

Do not overcook, or else they start looking grey (potatoes, turnips, cauliflower). Use as little
water as possible and cook until just tender. Do no cook on high heat, especially potatoes.
Acids can also be added to help maintain colour.

KEYS TO SUCCESS
• Buy, prepare, and serve fresh vegetables immediately to maximize food value.
• Refresh wilted or dehydrated vegetables by placing them in cold ice water. If needed,
soak for thirty minutes in a saline solution to remove insects (1/2 oz. salt to1 qt. water).
• Scrub or wash all vegetables thoroughly before cutting or paring.
• When paring, remove only a thin skin, use stainless steel knives to prevent
discolouration of vegetables. Leave skins on whenever possible.
• Cut fresh vegetables uniformly for even cooking.
• Do not stand pared vegetables in water for more than a short time because of nutrient
and flavour loss.
• Use only enough water to cover. Excessive amounts of water will result in loss of flavour
and nutrients.
• Cook small quantities if possible in continuous batches, if necessary.
• Cook as close to service time as possible.
• Cook until tender, but still crisp. If vegetables are overcooked, nutrients and yield will
decrease, and flavour and appearance will be poor.
• Serve as soon as cooked, or cool with ice water if not used immediately. Drain well as
soon as tender; do not let vegetables stand in hot water after cooking because heat from
water continues to cook vegetables. Pot liquid may be saved for use in soups, sauces
and gravies, however it is often discarded.
• Season to taste before serving. Seasoning, fresh herbs, and lemon improve the flavour
of many vegetables, although acid will dull the colour of chlorophyll.
• Do not add soda to green vegetables, as it destroys vitamin C and makes vegetables
mushy because it breaks down the cellulose.
• Do not mix newly cooked vegetables with vegetables cooked earlier. Colours, textures
and flavours will vary.

87
 Carbonnade à la Flammande

Yield: 4 servings

Ingredients
10 oz (300 g) top round sirloin beef cutlet
1 oz (30 ml) vegetable oil
3 oz (90 g) onion, brunoised
1 oz (25 ml) tomato paste
1 clove garlic, chopped
8 oz (250 ml) sauce espagnole
5 oz (150 ml) dark beer
5 oz (150 ml) beef stock
4 sprigs thyme, leaves chopped
1 tbsp chopped flat leaf parsley
Salt to taste
Pepper to taste

Sachet
Bay leaf
Peppercorns
Oregano
Rosemary
Parsley stems

Method
1. Season the steaks, tenderize or flatten if necessary, and pan fry in oil until dark
golden brown.

2. Remove steaks and sauté the onions until golden brown. Add tomato paste and
garlic.

3. Add the sauce Espagnole, stock, and beer. Add thyme.

4. Bring to a boil and skim, then and reduce to simmer.

5. Add spice bag and return steaks to the sautoir. Braise slowly under cover in a 375°F
oven for approximately 30 minutes.

6. When the steaks are tender remove them and the spice bag.

7. Remove any fat. Add parsley and adjust seasonings.

Notes
Demo: yes
Lab: yes

88
 Sauce Espagnole

Yield: 1 litre

Ingredients
2 oz (60 ml) vegetable or olive oil
1 onion, diced small
1/2 carrot, diced small
1 celery stalk, diced small
1 oz (30 ml) tomato paste
1 qt (1 l) brown stock
2 oz (50 g) all-purpose flour

Spice Bag
Thyme
Peppercorns
Bay leaf
Parsley stems
Rosemary
Garlic

Method
1. Heat the oil in saucepan, add mirepoix, and brown over medium heat, stirring
frequently. Always add items carefully into a pan with hot fat, tilting the pan as you
add it to prevent splashing.

2. Add tomato paste, mixing it with the mirepoix. Add flour, reduce heat slightly, and
continue browning until golden.

3. Slowly stir in stock and bring to a boil.

4. Skim and simmer for 30 minutes with the spice bag. Skim and stir frequently.

5. Strain when ready.

Notes
Veal jus or pan juice may be added instead of beef stock
Time permitting, instructor may discuss natural reductions vs. thickening agents (lighter
cornstarch or arrowroot)

Demo: yes
Lab: yes

89
 Vegetable Macédoine

Yield: 4 servings

Ingredients
1/2 turnip, diced small
1/4 rutabaga, diced small
1 carrot, diced small
1 oz (30 g) butter
Salt to taste
Pepper to taste
2 tbsp chopped flat leaf parsley
Juice of 1/4 lemon

Method
1. Peel all vegetables and cut into 1/4-inch (6-mm) dice.

2. Blanch and refresh diced vegetables.

3. Melt the butter in a sautoir, and heat the vegetables.

4. Adjust seasoning.

5. Serve on top of steaks.

Notes
Leeks and celeriac can be added to this recipe for a slightly different version

Demo: yes
Lab: no

90
WEEK 8

91
 Roast Chicken

Yield: 3 servings

Ingredients
1 chicken (approximately 2-3 lbs.)
2 oz vegetable oil
1 onion, diced small
1 carrot, diced small
1 stalk celery, diced small
2 garlic cloves
2 tbsp all-purpose flour (or corn starch)
4 oz (125 ml) dry white wine
20 oz (625 ml) brown stock
Salt to taste
Ground black pepper to taste

Spice Bag
Bay leaf
Peppercorns
Thyme
Parsley stems

Method
1. Remove excess internal fat from the chicken.

2. Sprinkle liberally with salt and pepper inside the bird’s cavity, and truss with string.

3. Place chicken in a roasting pan, resting on the bird’s wings, and season with salt.

4. Liberally baste chicken with oil and transfer to 400°F oven for 30 minutes.

5. Adjust temperature to 370°F for approximately 90 minutes or until internal

temperature reaches 82°C.

6. Half way through the roasting, add the mirepoix and garlic.

7. Remove roasted chicken from the pan and reduce juices, leaving clear fat visible.
Then discard the fat leaving glaze.

8. Dust drained pan with flour and deglaze with wine, then add stock. Add spice bag
and simmer for 10 to 15 minutes.

9. Strain, discard spice bag, and adjust seasoning.

10. Cut roasted chicken into eight pieces and serve.

92
Notes
It is important to baste the chicken with fat during the roasting process to ensure the
finished roasted chicken remains moist and tender.

Demo: yes
Lab: yes

93
 Onion and Sage Dressing

Yield: 4 servings

Ingredients
3 1/2 oz (100 g) butter
6 chicken livers, trimmed and diced
2 onions, finely chopped
4 sprigs flat leaf parsley, chopped
4 sprigs sage, leaves chopped
3 1/2 oz (100 g) bread (day-old preferred), diced small
1 egg, lightly beaten
2 1/2 oz (75 ml) chicken stock
Salt to taste
Pepper to taste

Method
1. In a sauté pan over medium heat, add butter. Sauté the liver until golden brown.

2. Add the onions and continue to sauté until golden brown.

3. Add the seasonings, herbs, and bread to the onions and liver mixture. Remove from
heat.

4. Blend in the beaten egg, chicken stock and adjust seasonings.

5. Transfer to butter casserole dish and cover. Bake in 350oF (180oC) oven for 25
minutes or until the internal temperature reaches 65oC (150oF). Remove lid to brown
for last 5 to 10 minutes.

Notes
You can replace the liver with either sausage or bacon.

Demo: yes
Lab: no

94
 Zucchini Provençal

Yield: 4 servings

Ingredients
16 oz (454 g) zucchini
2 oz (60 ml) olive oil
1 small onion, sliced
2 garlic cloves, puréed
4-5 canned plum tomatoes, concassé
1 bay leaf
1 sprig thyme, leaves chopped
1 sprig flat leaf parsley, chopped
4 sprigs basil, chopped
1 sprig rosemary, leaves chopped
Salt to taste
Black peppercorn to taste

Method
1. Cut zucchini in half and remove core. Cut them into medium dice.

2. Heat oil in sauteuse over medium heat. Add onions and sauté until golden brown.
Add garlic and continue to sauté for approx. 5 minutes.

3. Add zucchini and continue to sauté for 2 to 3 minutes.

4. Add tomatoes, spices, and herbs and cook for approximately 2 minutes.

5. Adjust seasoning and serve immediately.

Notes
Eggplant may be substituted for zucchini or in addition to the zucchini. Drizzle with virgin
olive oil at the finish for flavour and richness, if desired.

Demo: yes
Lab: yes

95
WEEK 9

96
 Veal Goulash

Yield: 4 servings

Ingredients
2 oz (30 ml) vegetable oil
1 lb (500 g) veal shoulder, trimmed, diced
16 oz (454 g) onion, sliced against the grain
1 garlic clove, minced
1 tsp caraway seed, toasted and crushed
1 oz (30 ml) tomato paste
1 tbsp paprika
6 oz (150 ml) dry white wine
8 oz (250 ml) brown stock
8 oz (250 ml) demi-glace
1 bay leaf
1 red bell pepper, diced small
3 canned plum tomato
1 tbsp chopped flat leaf parsley
Salt to taste
Ground pepper to taste

Method
1. In a sauteuse, add oil over medium heat. Sauté meat until golden brown. Remove
and set aside.

2. Add onion to sauteuse and sauté until translucent. Add garlic, caraway seed, tomato
paste, and paprika; continue to sauté for 5 to 6 minutes until aromatic.

3. Deglaze pan with wine and reduce by half.

4. Add brown stock, demi-glace, bay leaf, bell pepper, and tomatoes. Return to the boil,
then reduce heat to a simmer. Return browned meat to the sauce.

5. Gently simmer for approx. 15 minutes or until meat is tender. Skim the surface of
sauce as necessary to remove excess fat and scum.

6. Adjust seasoning and consistency if necessary.

7. Serve hot garnished with chopped parsley.

Notes

Demo: yes
Lab: no

97
 Beef Stroganoff

Yield: 4 servings

Ingredients
1 1/2 oz (45 g) oil
1 1/2 oz (45 g) salted butter
1 lb (454 g) beef tenderloin, emincé
1 lb (454 g) onion, sliced
4 oz (100 g) white mushrooms, quartered
6 oz (180 ml) demi-glace
8 oz (250 ml) beef stock
Juice of 1/2 lemon
1 tsp Dijon mustard
10 oz (300 ml) sour cream
Salt to taste
Fresh ground pepper to taste
4 oz (120 g) sour gherkins, julienned (optional)

Method
1. In a sauté pan over medium heat add oil and butter. Sauté the beef just until golden
brown. Do not over-cook meat as it will become tough. Remove from pan and set
aside.

2. Add onions and continue to sauté until golden brown. Add mushrooms and cook for
approximately 2 minutes or until mushrooms are tender.

3. Add demi-glace and stock to sauce; bring to the boil; reduce heat to a simmer.

4. Return the browned meat to the sauce.

5. Add lemon juice, mustard and cook for 1 minute.

6. Add sour cream and adjust seasoning.

7. Garnish with julienne of gherkins.

Notes

Demo: yes
Lab: yes

98
 Spätzle

Yield: 4 servings

Ingredients
1 lb (454 g) all-purpose flour, sifted
Ground nutmeg to taste
Salt to taste
Ground pepper to taste
12 oz (360 ml) whole milk
6 eggs, lightly beaten
Butter as needed

Method
1. Place sifted flour in a bowl with nutmeg, salt, and pepper. Make a well.

2. Mix milk and eggs well to blend.

3. Blend in the egg/milk mixture to the flour, stirring with a wooden spoon and drawing
in the flour slowly as you keep adding the egg mixture. Mix well.

4. Allow to stand in refrigerator for 30 minutes to 2 hours.

5. Add salt to pan of simmering water. Cut spätzle batter from board into long skinny
lines. Or place colander or perforated hotel pan over top of water and pour half of
the mixture in. Push mixture through with rubber spatula or scraper into water. Stir
gently.

6. Simmer for approximately 2 minutes or until floating and cooked; strain.

7. Sauté spätzle in butter (optional) and serve.

Notes
Poppy seeds and herbs may be added for flavour.

Demo: yes
Lab: no

99
WEEK 10

100
 Poached Chicken Breast with Curried Lemongrass Cream

Yield: 2 servings

Ingredients
1 double bone-in chicken breast
1 oz (30 g) salted butter
1 shallot, minced finely
1 stalk lemongrass, cut in half and bruised
20 g fresh ginger
8 oz (250 ml) chicken stock

Sauce
4 oz (118 ml) poaching liquid (reserved from chicken)
4 oz (118 ml) white wine
1 tsp Thai curry paste
1/2 tsp ground ginger
8 oz (250 ml) béchamel sauce
4 oz (125 ml) 35% cream
Ground cayenne to taste
Salt to taste
Ground black pepper to taste

Method
1. Remove skin from crown and de-bone breast as demonstrated.

2. Select sautoir just large enough to hold the chicken breast in a single layer. Butter
the inside of the sautoir and sprinkle with shallots, lemongrass, and fresh ginger.

3. Season the chicken breast with salt and pepper, place them in the pan presentation
side (the side that had the skin on) up. Add enough stock to barely cover the
chicken. Cover the chicken with a buttered piece of parchment paper as
demonstrated.

4. Bring the liquid to a boil over medium heat. Reduce heat to a simmer and cook until
the internal temperature reaches 165°F (74°C). Approximately 10-15 minutes.

5. Remove chicken breasts from the liquid, place them in a foil pan, cover with
parchment and keep warm.

6. Reduce the poaching liquid to approximately 50% or 4 ounces. Add the wine, curry
paste, and ground ginger.

7. Add the béchamel sauce, cream, and cayenne. Return to a simmer and continue to
cook for 5 to 7 minutes. Strain the sauce. Adjust seasoning and consistency. Serve
over the reserved chicken breasts.

101
Notes

Demo: yes
Lab: yes

102
 Mushroom Rice Pilaf

Yield: 4 servings

Ingredients
2 oz (60 g) salted butter, divided into 1 oz and 1 oz
8 oz (226g) white button mushrooms, sliced
1/2 onion, diced
1 cup (240 ml) long grain rice
2 cups (480 ml) chicken stock
400 ml coconut milk
3 g ground turmeric
Salt to taste
Ground black pepper to taste

Sachet
Bay leaf
Peppercorns
Thyme
Clove
Parsley stems

Method
1. Heat 1 oz butter in sauté pan. Add mushroom and onion. Sauté over low to medium
heat until vegetables are just lightly golden and tender.

2. Add rice and stir until grains are coated with fat, and sautéed until just lightly toasted.

3. Add stock and coconut milk with turmeric.

4. Bring to a simmer, add sachet and cover with lid. Place in oven for 18-20 minutes.

5. Remove from oven, discard sachet, and fluff rice with fork.

6. Adjust seasoning and finish with 1 oz butter.

Notes

Demo: yes
Lab: no

103
 Béchamel Sauce

Yield: 1 litre

Ingredients
16 oz (500 ml) whole milk
1/2 onion
3 cloves
1 oz (30 g) butter
1 oz (30 g) all-purpose flour
Freshly ground nutmeg to taste
1 bay leaf
Salt to taste
Pepper to taste

Method
1. Rinse the saucepan with cold water.

2. Prepare the onion clouté with the onion, bay leaf, and cloves.

3. Add the milk and onion clouté with a pinch of salt, bring to a simmer and keep hot.

4. Heat butter in a saucepan, add flour, and cook the roux for a few minutes.

5. Remove roux from the heat and cool slightly.

6. Away from the burner, add 1/4 of the milk to the roux using a whisk. Mix until
smooth. Gradually add the remaining milk while whisking,

7. Bring to a boil stirring constantly and check for consistency.

8. Turn the heat very low and simmer for approximately 20 minutes stirring frequently.

9. Add nutmeg and adjust seasoning, remove from heat.

10. Reserve for chicken curried lemon cream sauce.

Notes

Demo: yes
Lab: yes

104
WEEK 11

105
 Baked Pork Steaks with Apple and Stilton

Yield: 2 servings

Ingredients
1/2 white onion, diced small
1 stalk celery, peeled, diced small
3 slices dried apple, diced small
1 oz (30 ml) dry white wine
3 sprigs basil, chiffonade
1 oz (30 g) minced flat leaf parsley sprig
1 oz (30 g) soft butter
2 oz (60 ml) chicken stock
1 oz (30 g) stilton cheese, crumbled
2 pork steaks, cut from boneless loin, 1 1/2 inches thick
2 oz (60 ml) olive oil
Salt to taste
Ground black pepper to taste

Method
1. In a sautoir sweat onions over medium heat just until tender. Add celery and dried
apples and sweat for another 5 minutes.

2. Deglaze sautoir with wine. Cool slightly, and combine with herbs. Add the soft butter
and stock a bit at a time to achieve a moist stuffing. It may not require all of the
stock. When cool add the crumbled cheese to the stuffing.

3. Meanwhile, cut a slit in the pork steak without puncturing the side.

4. Fill with stuffing. Use butcher twine to tie the steak to secure the filling inside as
demonstrated. Brush steaks with oil.

5. Lightly brown in a preheated pan.

6. Transfer to preheated 375°F oven and roast until the internal temperature reached
145°F (medium-rare) about approximately 15 to 18 minutes.

7. Baste frequently with a bit of extra butter, don’t overcook.

Notes

Demo: yes
Lab: yes

106
 Apple Sauce

Yield: 2 servings

Ingredients
1 lb (500 g) spy apples, peeled, cored, large dice
1 oz water
3 oz (100 g) sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp grated fresh ginger
Salt to taste
Juice of 1 lemon

Method
1. Put apples in a heavy bottomed saucepan with 1 oz of water.

2. Add sugar and seasonings.

3. Cook over a low heat, partially covered, until tender.

4. Cool slightly and add lemon juice.

5. Purée if desired or simply stir to coarsely purée.

6. Adjust seasoning again if desired.

7. Serve warm or cold.

Notes

Demo: yes
Lab: yes

107
 Savoury Onion and Raisin Bread Pudding

Yield: 6 servings

Ingredients
Filling
2 oz (70 g) salted butter, melted (save some to butter pan)
1/2 white onion, diced small
2 cloves garlic, minced
1 sprig rosemary sprig, leaves minced
8 oz (250 g) white bread, cubed small
3 oz (90 g) raisins, plumped in hot water

Custard
8 eggs, lightly beaten
32 oz (1 l) whole milk
1 tsp ground nutmeg
Salt to taste
Pepper to taste

Method
1. In a sauteuse over medium heat, add butter. Add onions, garlic, and rosemary, and
sauté until lightly golden.

2. Add bread cubes and continue to sauté until bread is lightly golden. Remove from
sauteuse and arrange bread onion mixture in foil pan.

3. Mix egg, warm milk, and nutmeg together. Adjust seasonings.

4. Butter the pan. Pour custard mixture over the bread onion mixture in the pan. Let
stand for 5 minutes.

5. Sprinkle with plumped raisins.

6. Set the foil pan in a larger pan containing about 1 inch of hot water.

7. Place in preheated 325°F (162°C) oven. Bake for 40 minutes or until set.

8. Serve with pork steaks.

Notes

Demo: yes
Lab: no

108
WEEK 12

109
 Mint Sauce

Yield: 4 servings

Ingredients
8 oz (250 ml) vinegar
1 oz (30 g) white sugar
2 bunches mint, washed, picked, and leaves coarsely chopped
Water as needed
Salt to taste
Ground white pepper to taste

Method
1. In a sautoir, bring vinegar to a boil over medium heat. Reduce heat, add sugar, and
continue to simmer for 10 to 20 minutes. Add more sugar or add a little water to
taste.

2. Add mint just before serving

3. Adjust seasoning and cool prior to serving.

Notes
Alternatively, combine the mint with lemon zest, oil and salt to serve with lamb.

Demo: yes
Lab: no

110
 Cauliflower Polonaise

Yield: 4 Portions

Ingredients
1/2 head cauliflower, washed and cored, cut into florets
2-3 oz (100 g) butter
4 eggs, hardboiled
1 oz (50 g) breadcrumbs
2 sprigs flat lead parsley, chopped
Juice of 1 lemon
Sea salt to taste
Fresh ground pepper to taste

Method
1. Roast cauliflower until cooked and browning at the edges. Season and reserve.

2. Melt butter and let it brown slightly to noisette. Add eggs, breadcrumbs, and parsley.

3. Season with lemon, salt, and pepper and spoon onto cauliflower.

Notes

Demo: yes
Lab: yes

111
 Roast Leg of Lamb with Goat Cheese and Onions

Yield: 6 to 8 servings

Ingredients
Stuffing
2 oz (60 ml) olive oil
1 white cooking onion, diced small
2 garlic clove, minced
1/2 red bell pepper, diced
3 sprigs rosemary, leaves chopped
3 sprigs flat leaf parsley, chopped
1 tsp Dijon mustard
2 oz (60 g) goat cheese, crumbled
2 sprigs thyme, leaves chopped
Salt to taste
Ground black pepper to taste

Lamb
1 boneless lamb leg, boneless (approximately 3-4 lbs.)
1 oz (30 ml) olive oil
1/2 carrot, diced
1/2 onion, diced
1 stalk celery, diced
Salt to taste
Ground black pepper to taste

Method
Stuffing
1. In a sauteuse, heat oil over medium heat and sauté onions until golden brown. Add
the garlic and continue to sauté for another 1 to 2 minutes.

2. Add peppers, herbs, and mustard, and continue to sauté for 1 to 2 minutes.

3. Remove from sauteuse and transfer to bowl. Add goat cheese and seasonings.
Allow to cool before using.

Lamb
4. Lay the lamb leg out flat, fat side down. Trim as needed.

5. Place the stuffing onto the lamb as demonstrated.

6. Roll up the meat and truss as demonstrated. Rub with oil. Season with salt and
pepper

7. Place the meat in a roasting pan on top of a base of mirepoix.

112
8. Place in preheated 400°F (176°C) oven. Roast for 90 minutes approximately when
the internal temperature reaches 160°F (75°C). (145°F for medium rare)

9. Remove roast from pan and let stand in a warm place for 10 minutes prior to
carving.

10. Serve with mint sauce.

Notes
The mirepoix and dripping from the roast can be made into a flavourful jus by removing
excess fat then deglazing the pan with hot stock. Thicken pan jus with cornstarch slurry
for a fond lie.

Demo: yes
Lab: yes

113