Hey. Today I’m going to update about what I learnt so far in my course.

There won’t be any pictures as could not take pictures in kitchen.

Knife skills and basic cutting, knife sharpening

• Knife sharpening
• Julienne
• Brunoise
• Chiffonnade
• Jardinière
• Paysanne
• Onions (Sliced and Diced)
• Mirepoix
• Lemon wedges
• Lemon slices
• Turned potatoes

Basic Preparations

• Segmenting citrus fruit
• Chopped parsley
• Mushroom duxelles
• Tomato concasse
• Croutons cooked
• Compound butter
• Crushed garlic
• Grated ginger

Stocks

• Beef stock
• Bouquet garni
• Chicken stocks
• Fish stock
• Vegetable stock

Hot mother sauces, derivative sauces and Thickening Agents

• Thickening Agents
• Roux
• White
• Fawn
• Brown
• Beurre Manie
• Demi glace
• Veloute
• Bercy sauce
• Béchamel
• Lemon sauce

Emulsified & Miscellaneous sauces

• Warm
• Hollandaise
• Derivative – Mousse line
• Cold
• Mayonnaise
• Derivative – Tar tare
• Miscellaneous
• Berry Coulis

Soups

• Clear – Consommé
• Broth – Minestrone
• Puree – Pumpkin
• Cream – Mushroom

Boiling, simmering and poaching / Steaming and microwave

• Boiling
• Pickled silverside
• Potatoes
• Pasta
• Green Beans
• Poaching
• Egg
• Steaming
• Sponge pudding
• Fish
• Microwave
• Broccoli

Braising and stewing

• Braising
• Osso bucco
• Rice pilaf
• Braised white cabbage
• Stewing
• Ratatouille

Shallow frying, deep frying, batters and coatings

• Shallow
• Veal schnitzel
• Stir fry
• Vegetables
• Sauté
• Zucchini
• Deep frying
• Fish, beer batter
• Pommes frites
• Apple fritter, yeast butter

Roasting and poele

• Roasting
• Chicken
• Potatoes, parsnip and pumpkin
• Poele
• Quail

Baking and grilling

• Baking
• Bread and butter custard
• Potato
• Fish in filo pastry
• Grilling
• Sirloin steak (Medium rare)
• Tomatoes – Salamander
• Vegetables

Salad and dressings

• Tomato & basil
• Caesar
• Italian Mixed salad
• Potato salad
• Rice salad

Canapés – hot and cold

• Hot savouries’
• Filo triangle
• Devils on horseback
• Stuffed mushrooms
• Chicken Satay
• Cold savouries’
• Piped Liverwurst on pumpernickel parsley sprig garnish
• Rye bread, sliced poached chicken with a mandarin and mayonnaise garnish
• Mini toast, chives, cottage cheese and cherry tomato
• Celery and flavoured cream cheese

Sandwiches

• Open Sandwich
• Club Sandwich
• Tea Sandwich
• Pinwheel Sandwich
• Striped Sandwich
• Focaccia

Hors D’oeuvre varies

• Antipasto assorted
• Marinated grilled vegetables
• Salami & mortadella
• Smoked oyster on chiffonnade in pastry boat
• Olives & bocconcini
• Prosciutto crudo with melon
• Sardine on lettuce with onion rings
• Nigiri and Nori sushi
• Vegetable pancake stack

Egg cookery

• Soft boiled egg
• Hardboiled egg
• Scrambled eggs on toast
• Fried Eggs
• Frittata
• Omelette:
• Plain
• Cheese and tomato concasse

Vegetables cookery

• Beetroot
• Cauliflower Mornay
• Pumpkin & cauliflower timbale
• Braised leek,
• Stuffed zucchini
• Eggplant sandwich
• Matar Paneer
• Vegetable Pakora
• Cauliflower and peas subzi
• Raita

Pasta and gnocchi

• Noodle paste
• Fettuccine
• Tortellini
• Gnocchi
• Italienne
• Couscous
• Polenta
• Spatzle

Potato cookery

• Duchesse mix
• Pommes duchesse
• Pommes marquise
• Pommes galette
• Pommes croquette
• Pommes dauphine with 60ml choux past
• Boulangere
• German potato pancake (Kartoffel puffer)

Rice cookery

• Boiled Rice
• White
• Brown Rice
• Wild Rice
• Long grain
• Washed and streamed Asian style
• Fried rice
• Short grain
• Risotto
• Vanilla rice

Maybe some of you will think why I must learn some of the stuff that I mentioned on top though.

Well, is part of my course and trust me, is not that easy as u think.

Next Saturday, I will be preparing pastries, cakes and yeast goods.

It’s going to be yummy!

First semester is going to end soon.

And holiday is just around the corner.

I desperately need a job now.

It’s going to be worth the wait

Labels: cooking