Summer School 4.0

Will muddoes! Who would have thought that I would open a school. Me a principal?

Ok so it's not that serious. This isn't your typical online school in anyway, but I always wanted to say that. It's simple. Log on each week Wednesday (in fact check in daily for random recipes and updates) this summer for some amazing recipes, tips and training. Also feel free to send me your kitchen questions.  It is also the best place this summer for young budding cooks of any age. So log on.    

The sights and smells of Summer.  

The sights and smells of Summer.  

CULINARY SKILL DEVELOPMENT

Basic Terms and Fundamentals

The materials for this course were developed by

The training division of the Simeon Hall Restaurant Management Group Ltd.

Revision Date June 2017/ Copyright © 2016

All Rights Reserved

  1. Key Terms

Aromatic – enhance and support the flavors of the dish

Brown stock – When you roast the bones before blanching in water.  This creates the dark brown color.

Degrease/ degraisser – to take away the fat from the finished product.

Chopping – a method used for something that will be strained, roughly cut into relatively even pieces.

Dice/ Dicing – Producing cube shapes, next step after your julienne.

Extraction – to take and get out, for example stocks use mire poix to get the flavor out of it.

Fumet – sweating the main ingredients before simmering, and often has white wine added.

Mignonette pepper- fresh milled whole pepper seeds

Remouillage – Reserving the simmered bones and mirepoix and simmering them again for a second time.

Sauteuse –  large sautee pan

Steam jacketed kettles – large production pot that is used for stocks. 

Stock – a flavorful liquid that is made by simmering bones of meat or poultry with mirepoix and aromatics.  Stock is used as the base of many soups and sauces in the culinary industry.

White Stock – combining all ingredients with cool water and allowing to boil and then simmered over light heat.

Seeding – to get the seeds out of the product.

Slicer – machine that slices products into thick or thin flat pieces.

Brunoise – fine dice, 1/8 x 1/8 x 1/8 inch cubes

Batonnet – larger julienne, ¼ x ¼ x 2 – 2 ½ inches

Small dice – ¼ x ¼ x ¼ inch cubes

Bouquet Garni – made of fresh herbs and vegetables, and tied up into a bundle, used to give flavor to the stock.

Depouillage-  cleaning of a sauce is the most important process in building a sauce.

Concasse/ concasser – blanching a tomato, then shocking it in ice water, so that the skin peels off very easily.

Mince/ mincing – Very fine cut used for many vegetables like onion and garlic.

Fond – another name for stock.

Medium dice – ½ x ½ x ½ inch cube

Onion pique – studding an onion with whole garlic and bay leaves, used to flavor béchamel sauces.

Rondeau – used to cook mirepoix for a brown veal stock.

Sautoir - The Sautoir is a heavier pan typically, with straight sides.  This is because it is commonly used for sauces and reductions, where the flat, heavier bottom helps the cooking process.

Stock pot – a pot that is usually taller than it is wide to reduce the amount of surface area which reduce the amount of evaporation

White mirepoix – flavors white stocks and soups with mild flavor.  Contains 2 parts onion or the white part of the leek, 1 part celery root, and 1 part parsnip.

Peeling – to remove the skin on some vegetables without taking off too much.

Shocking – to stop the cooking process by setting item in cold water.

Slicing – a thin flat cut of something.

Julienne – long match stick like cuts, long thin rectangular cuts. 1/8 x 1/8 x 1 – 2 inches

Large dice – ¾ x ¾ x ¾ inch cube

Questions

1.Name the three basic types of stock. __________________________________

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2.What are the major uses of stock? _____________

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3.What is the standard ratio to yield one gallon of white stock or brown stock?

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Summer Recipe.....

TUNA POKE. serves 4 

TUNA POKE. serves 4 

Summer is a time of fresh, light, flavorful food. And this recipe is a combination of all of that. 

There is only one difficulty in this recipe and that is locating fresh  AHI TUNA . Message me and I will share with you my contact. (Yes I'm making sure that you are reading. Lol) 

1/4 cup low sodium doy sauce    

1 tsp sriracha   

1/4 cup sweet chili sauce  

Zest and juice of one orange  

1 clove of minced garlic  

3 stems of green onion  

A splash fish sauce 

1 finger of fresh finely grated ginger

12 oz fresh small diced tuna 

Simply add all these ingredients, mix and serve.  

For plating you can add soy beans, chunks of fresh fruit, more green onions, dried seaweed flakes, etc. 

Thanks so much for checking in with this new community and I hope that we are giving you the resources that you need in today's kitchen.  

 

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