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Monday, August 16, 2010

Culinary School - Q2 Week 4

Tuesday Class - Concepts and Theories of Culinary Techniques

Concepts this week was devoted to slides and talking about eggs and breakfast. We will be cooking breakfast this week in Fundamentals.

Week 4 vocabulary list
Concepts & Theories of Culinary Techniques Vocabulary Assignment Week 4

Boiled Eggs – eggs cooked by placing in boiling water
Buttermilk – this is the product that is left over after churning cream for butter. Or it can refer to the fermented dairy product.
Coagulation – this could refer to what happens when milk is mixed with rennet in the process of making cheese. Or the process of something as it goes from liquid to a thickened state.
Coddled Eggs – eggs cooked by immersing them in nearly boiling water.
Conditioned Pan – a pan, usually cast iron, that has been seasoned with oil. You don’t wash with soap and water, only wipe clean.
Custard – a creamy liquid made from egg yolks and milk or cream cooked over a bain marie or baked in the oven.
Eggs en Cocotte – eggs cooked in a ramekin with a bit of butter and baked until the white is cooked and the yolk is soft.
Eggs Over Easy – the egg white is partially cooked the yolk remains liquid.
Eggs Over Hard – cooked on both sides until the yolk has solidified.
Eggs Over Medium – cooked on both sides. The white is fully cooked, the yolk is still liquid.
Homogenized – a process to keep milk fats from separating from the milk and forming a coating of cream on top of the milk.
Omelet – a dish made from beaten eggs, sometimes stuffed with meats or cheese. Can be rolled or folded.
Pasteurized – something that has been heated to a certain temperature to kill bacteria.
Quiche – a dish with a crust made from eggs and custard with a variety of flavorings and seasonings added.
Scrambled Eggs – cooked from beaten eggs, sometimes liquid such as milk or water can be added to make fluffy eggs.
Shirred Eggs – same as eggs en cocotte.
SoufflĂ© – a sweet or savory dish made with egg whites that have been whipped.
Sunny Side Up – cooked on one side. Yolk is runny, white is mostly cooked.
Hollandaise – a sauce made from egg yolks, lemon juice, and butter.

Wednesday/Thursday Class - Fundamentals of Classical Technique


Finally! We are cooking REAL food! Tonight we will concentrate on cooking eggs. I flipped an omelet for the first time! I was so excited. I have always wanted to be able to do this! We have to make a plate of eggs for Chef to check. One Poached, one sunny side up, one over easy, one over hard, and one omelet. Mine are perfect! Yay! At home I cheat with poached eggs because I have an egg poaching pan. Now I know I can do it the real way!


Tonight Chef has each team work as if we were on a restaurant line. While my teammates were prepping their stuff I made chocolate sauce, whipped cream and some garnishes. My team of three has an order for two French toasts, one Crepe, one Omelet, and two eggs sunny side up. I set out to make the crepe and the sunny side ups. I have never made crepes. The crepes and Eggs are out, The omelet is almost finished and the French toast is taking longer than my teammate expected. So, I crank out some chocolate chip pancakes too send out compliments of the chef (me). Our food was good, and Chef said I was thinking like a chef by sending out a complimentary dish to keep the customers happy.

Sunny Side Up
French Toast

Chocolate Chip Pancakes

Chocolate Banana Crepes

Until next week,


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