Class does not resume until July 5th, but I am already busy with homework for Foundations II – reading and filling out blank recipe forms -- sometimes converting to the yield that will be prepared in class. This is a hands-on course that will build on the techniques and skills I learned in Culinary Foundations I. Classical knife cuts as well as French culinary cuisine terminology will be expounded upon. The proper use of commercial equipment, understanding measurements, formulas and recipe conversions are part of our curriculum. We will be learning stocks, mother sauces, soups, vegetables, grains, egg cookery, speed and accuracy.
On day 1 we will be preparing a Brown Stock made from veal bones, and getting our mise en place (everything in it’s place) for Espagnole Sauce on day 2. Also on day 2 we will prepare a Fish Fumet and a Chicken Stock.
Stocks are typically clear, thin liquids flavored by soluble substances extracted from poultry, fish, meat, and their bones and from vegetables and seasoning. Our stocks will serve as the foundation for many dishes including soups and sauces.
So the journey continues, as I will be learning more basics, more “musical scales”, with the goal of creating culinary art.
Cheers
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