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Culinary Arts Program Techniques
Culinary Arts students rate themselves on each technique, and review the results with the instructors. This ensures that every student becomes comfortable with each technique.
Cooking Techniques
Sauté
Grill
Deep-Fry
Poach
Braise
Roast
Blanch
Pan Sear |
Stocks and Sauces
Stock (chicken, veal, fish, etc.)
Beurre Blanc
Stratified Cream Sauce
Hollandaise
Demi-Glace Sauce
Gastrique Sauce
Vinaigrette
Béchamel |
Meat, Fish and Poultry
Debone Chicken
Clean Silverskin off Meat
Debone Rack of Lamb
Cook Meat (grill, braise, etc.)
Debone Salmon
Breaking Down a Lobster
Grill Fish
Poached Fish
Pan-Fry Fish
Truss Meat
Cook Mussels |
Pastry
Pâte Brisée
Pâte Sucrée
Puff Pastry
Crème Anglaise
Pastry Cream
Brioche
Baguette
Croissant
Danish
Tempered Chocolate
Ganache
Ice Cream |
Starches and Vegetables
Turned Vegetables
Blanched Vegetables
Sautéed Vegetables
Pasta
Risotto
Potato Purée |
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