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Chef Track Culinary Program Techniques
Chef Track 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
Steam
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
Mayonnaise
Béchamel
Velouté |
Meat, Fish and Poultry
Debone Chicken
Clean Silverskin off Meat
Debone Rack of Lamb
Grill Meat
Braise Meat
Pan Sear Meat
Debone Round Fish
Debone Flat Fish
Truss Meat
Grill Fish
Poach Fish
Pan-Fry Fish
Break Down a Lobster |
Pastry
Pâte Brisée
Pâte Sucrée
Quick Puff Pastry
Crème Anglaise
Pastry Cream
Brioche
Baguette
Starches and Vegetables
Turned Vegetables
Pasta
Potato Purée
Risotto
Blanched Vegetables
Sautéed Vegetables |
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