CL110 - Food Safety and Sanitation (Completed and Certified)
This course is an introduction to food environmental sanitation and safety in a food-production area. Attention is focused on food-borne illness and their origins, and on basic safety procedures followed in the foodservice industry. The National Restaurant Association (NRA) ServSafe certificate exam is administered at the end of the course.
- Passed the course with flying colors. This class really made me take a closer look at what I eat, what I buy, and what’s in my refrigerator.
CL132 - Computer Applications in the Foodservice Industry (Completed)
This course develops basic computer skills through practical application of various software programs, including word processing, presentation software, and spreadsheets. Concentration is also placed on software applications designed for the foodservice industry, including recipe and menu development, nutritional analysis, inventory management, and cost accounting.
- This class was mostly an introduction to Microsoft Office, there was only one week of anything that had anything to do with restaurants and the food industry. I could have done without it, but it was an easy A.
CL105 & CL115 – Fundamentals & Foundations of Classical Culinary Techniques (Currently taking)
The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients and cooking theories. Lectures teach organization skills in the kitchen and work coordination. The concepts and techniques of stocks, soups, sauces, vegetable cookery, starch cookery, and meat and poultry are covered. The course emphasizes basic cooking techniques such as sautéing, roasting, poaching, braising, and frying. The two classes are a combination of lecture and lab experience.
- Well you’re reading this blog so you’ll get a better idea of what I’m learning in this class (well classes really)
Saturday, January 30, 2010
Sunday, January 24, 2010
Week 1: Knife Skills & Stock Production
In the first week of class we went over stock production and knife skills, and yes I was the first person in the class to cut themselves. I knew I would be, but I'm glad I got it out of the way. So believe me when I tell you that the knives we got are SHARP!
Back to what I've learned...
Stock, or Fond in french, is a clear flavored liquid. There are 4 basic types: white, brown, vegetable, and fish.
White - Typically made from chicken, but can also be made with veal or beef bones. The bones are simmered in water with vegetables and seasonings for about 4 - 6 hours.
Brown - The bones are carmelized before simmering in water with the vegetables and seasonings for about 6 - 8 hours. This stock has a rich dark color.
Vegetable - Can be made with any combination of vegetables, but is typically made with leeks, fennel, turnips, garlic, and tomatoes. The vegetables are simmered in water and seasonings for about 45 minutes.
Fish - Made by slowly cooking fish bones or shells and vegetables, and then simmering the with water and seasonings for 30 - 45 minutes.
There are 4 elements to a stock: Bones, Liquid, Mirepoix (Vegetables), and Aromatics (Seasonings).
The mirepoix is 50% Onion, 25% Carrots, and 25% Celery. You need 1 pound mirepoix per 1 gallon of stock. The aromatics are: bay leaves, dried thyme, peppercorns, and parsley stems.
Now on to the knife cuts we learned.....
Rondelles – disk-shaped slices
Diagonals – oval-shaped slices, usually cut on the diagonal
Oblique cuts – small pieces with two angle-cut slices
Julienne – stick shaped that is 1/8” x 1/8” x 2”
Bâtonnet – stick shaped that is ¼” x ¼” x 2”
Brunoise – cube-shaped that is 1/8” x 1/8” x 1/8” (cut from the Julienne)
Small Dice – cube-shaped that is ¼” x ¼” x ¼” (cut from the Bâtonnet)
Tourner – to cut into football-shaped pieces with seven equal sides and blunt ends
So basically that's it for week one.
Back to what I've learned...
Stock, or Fond in french, is a clear flavored liquid. There are 4 basic types: white, brown, vegetable, and fish.
White - Typically made from chicken, but can also be made with veal or beef bones. The bones are simmered in water with vegetables and seasonings for about 4 - 6 hours.
Brown - The bones are carmelized before simmering in water with the vegetables and seasonings for about 6 - 8 hours. This stock has a rich dark color.
Vegetable - Can be made with any combination of vegetables, but is typically made with leeks, fennel, turnips, garlic, and tomatoes. The vegetables are simmered in water and seasonings for about 45 minutes.
Fish - Made by slowly cooking fish bones or shells and vegetables, and then simmering the with water and seasonings for 30 - 45 minutes.
There are 4 elements to a stock: Bones, Liquid, Mirepoix (Vegetables), and Aromatics (Seasonings).
The mirepoix is 50% Onion, 25% Carrots, and 25% Celery. You need 1 pound mirepoix per 1 gallon of stock. The aromatics are: bay leaves, dried thyme, peppercorns, and parsley stems.
Now on to the knife cuts we learned.....
Rondelles – disk-shaped slices
Diagonals – oval-shaped slices, usually cut on the diagonal
Oblique cuts – small pieces with two angle-cut slices
Julienne – stick shaped that is 1/8” x 1/8” x 2”
Bâtonnet – stick shaped that is ¼” x ¼” x 2”
Brunoise – cube-shaped that is 1/8” x 1/8” x 1/8” (cut from the Julienne)
Small Dice – cube-shaped that is ¼” x ¼” x ¼” (cut from the Bâtonnet)
Tourner – to cut into football-shaped pieces with seven equal sides and blunt ends
So basically that's it for week one.
Bienvenue et Bonjour
Welcome and Hello! Thank you for joining me through my culinary education. As with all things, the best place to start is from the beginning. So in light of that, my first classes are in the Foundations & Fundamentals of Classical Culinary Technique. For the next couple of months I will share what I've learned in each week of classes. I hope you learn and enjoy as much as I do. Please feel free to comment.
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