Education

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Club Culinary Education and Training.

CURRENT:

Chef Whitney's 2004 Contemporary Club Dinning Room Guide and the Contemporary Cooking 101 supercedes previous versions of my club systems and cooking training guides. Please click here for latest information and my check out the hot recipe Ezine.

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Classic Cooking 101 is your key to success. Whether you are a professional needing a handy reference, an executive chef with serious training issues or starting your journey in the kitchen in a cooking school, this manual will give you what it takes to be a step ahead of the rest.

- Use two or three of the quizzes as an entry exam to gauge pay rates.

- Easy to use- CD Rom has study guide, quizzes and answer keys.

- Print a couple of tests for a potential new hire.

- Have them corrected and evaluate pay rate in no time.

- If candidate is hired, print out the study guide and have them work the the rest of the quizzes. Give all entry-level employees an equal chance by giving basic understanding.

- Offered in English/Spanish or English/your preference. Email Chef Whitney for your preference as well as ordering information.

- Keep on-going classes for new hires.

- Use the program to offer training to unskilled workers, pay lower rates as a result and gain loyalty through training.

- Gain Respect and lift morale.

- 100% educational tax deduction.

Print copies and class is in session.

- The standardized testing for entry-level kitchen positions against all others are judged.

Classic Cooking 101 (in English and Spanish) is the simplest manual available to learn the necessary basics of “classical cuisine.” This manual is designed to help you learn the classical kitchen quickly and easily.

In addition to general knowledge and classroom advantages, my manual may be used for quick reference while working in the kitchen. Maximize your productivity by never having to guess, just refer to the manual for temperatures, techniques and more.

Table of Contents

Sanitation		3
Safety		6
Stocks		9
Thickening Agents		10
Mother Sauces		11
Soups		12
Vegetables		17
Potatoes		19
Rice and Pasta		21
Frying - Sautéing, Pan Frying & Deep Frying		23
Dry Heat Cookery – Roasting & Broiling		25
Moist Heat Cookery – Simmering & Poaching , Braising & Stewing		29
Salads and Dressings		31
Canapés and Tea Sandwiches		33
Baking – Cookies & Pies, Cakes & Pastries		34
Index		39

Stocks

Definition of Stock :

A liquid obtained by extracting flavor, nutritious value and body from bones, vegetables and spices by simmering.

Four Basic Types :

1. Brown Stock – beef or veal bones, simmering time: 8 to 10 hours (roast bones in oven first).

2. White Stock – beef or veal bones, simmering time: 6 to 8 hours.

3. Chicken Stock – chicken bones, simmering time: 3 hours.

4. Fish Stock – fish bones, simmering time: 45 mins.

* Vegetable, simmering time: 1 to 3 hours.

Basic Ingredients

Bones (1 part bones/2 parts water)

Mirepoix (50% onion, 25% carrot, 25% celery)

White mirepoix (60% onion, 40% celery-used for white stocks)

Onion brulée (browned onion)

Bouquet garni (vegetables and/or herbs and spices)

Sachet (any spices desired)

Standard Sachet (for one gallon of product)

2 medium bay leaves

16 cracked pepper corns

8 parsley stems

large pinch of thyme

garlic, optional

Basic Cooking Principles

1. Cut bones small and wash.

2. Two parts water or enough to cover bones.

3. Bring to a boil and skim scum.

4. Lower to a simmer, add mirepoix and

sachet.

5. Simmer proper cooking time.

6. De-grease, strain and cool.

* Broth or Bouillon (French term)

Same as stock with the addition of meat.

Definición De Acción:

Un líquido obtenido extrayendo sabor, valor nutritivo y cuerpo de los huesos, verduras y especias haciendo cocer a fuego lento.

Cuatro Tipos Básicos De Acción:

1. Castaño – carne o la ternera deshuesa, haciendo cocer a fuego lento tiempo: 8 a 10 horas (huesos del asado en horno primero).

2. Blanco – carne o la ternera deshuesa, haciendo cocer a fuego lento tiempo: 6 a 8 horas.

3. Pollo – el pollo deshuesa, haciendo cocer a fuego lento tiempo: 3 horas.

4. Pez – los huesos del pez, haciendo cocer a fuego lento tiempo: 45 mins.

* La verdura, haciendo cocer a fuego lento tiempo: 1 a 3 horas.

Ingredientes Básicos:

Huesos (1 huesos de la parte/2 agua de las partes)

Mirepoix (50% la cebolla, 25% la zanahoria, 25% el apio)

Mirepoix blanco (60% la cebolla, 40% apio-usó para las acciones blancas)

Brulée de la cebolla (bronceó cebolla)

Garni del ramillete (verduras y/o hierbas y especias)

Perfumador (cualquier especia deseó)

Perfumador Normal (para un galón de producto)

2 bahía elemento sale

16 pimienta resquebrajada sala

8 perejil proviene de

apuro grande de tomillo

ajo, optativo

Principios Cocción Básicos

1. Corte deshuesa pequeño y el lavado.

2. Dos agua de las partes o enou.

3. Traiga a un hervor y desnate scum.

4. Baje a un haga cocer a fuego lento, agregue mirepoix y el perfumador.

5. Haga cocer a fuego lento tiempo cocción apropiado.

6. De-engrase, tensión y fresco.

* Broth o Caldo (término Francés)

Mismo como acción con la suma de carne.

For more information please contact Chef Whitney.