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Classical Cuisine

Culn 1321 W14Chef DemersChef Picone

Historical Reference

Classical Food

…. and food today

1321 – 1420 - 1321

• Monday mornings – lecture with Chef Demers and Chef Picone

• Recipes: MEP list, work plans, blue prints– Techniques, origins, discussion– Your lab is where you will do the work – it is imperative

that you come prepared!• Guest presenter – see schedule• Rapid fire • The break-out lecture revolves around the currency

of culinary management today

What you will learn:

• Classical cuisine, brigade, apprentice

• Life skills• Traditions• Exploring culinary

sectors• Chef’s philosophies• Team work

• Culinary management• The business CHEF• Chefs know ####’s• Food then VS food now• Being the best culinary

GRADUATE you can be!• Common sense VS

cooking sense• Inspect what you expect

…before your lab:• Mise en place list – you must create this• Work plan – a must for your success

– Know your group, plan to meet, discuss and plan

• Blue prints – draw pictures, sketch your plates

• Take pictures of your food! This will help you sell your skill sets, especially when creating your portfolio

Your lab set up:

• Sanitize your station: table top, cutting board, bowls, plates, small wares

• De-clutter – equipment, personal affects, tools• Safety: personal, food • Check your equipment: stove top elements,

ovens, processors, mixers• Post your prep work: MEP list, work plan,

sketches

Shop, wash, prep, wrap & cook!

• Shop for your mep: take what you need and use what you take

• Wash, dry, clean your ingredients• Develop a system of work: process and organize

accordingly ie: prep all vegetables, prep all proteins and then divide your ingredients based on recipes

• Learn to work across from one another VS in a linear fashion – this will allow you to use the SS table for additional work space

Now you can COOK!

• Now that all mep is done….• All you have to do is cook!• Know your recipes, concentrate,

focus, know your target ie what you are looking for

• Organization is key: well organized, well executed, solid effort = good food!

The Chef’s Uniform: Carême• contemporary chef's uniforms descend from the long march of

practical occupational costumes• "Toque Blanche” -means a fitted white head covering, denoted a

striking headpiece visually calling out kitchen rank, it referred to a respected gastronomic fraternity

• 100 pleats represents 100 ways to prepare eggs• plays an important part in establishing morale and in heightening or

diminishing job prestige...because of the nature of the work, it is equally important that it is worn with intelligent regard for its purpose, importantly, the maintenance of hygiene and the aiding of cool working

• eight inches high, but chefs in a position of authority can wear hats ten to twelve inches in height

The Jacket

• veste blanche: double-breasted white jacket– its military style is no accident of fashion– the earliest chefs were servants of kings – white was chosen to emphasize good sanitation– long-sleeved coats, covered by a long apron and worn with a

knotted kerchief around the neck– the jacket protected the chef from the heat, as it still does today– split at the cuff seam allows the cuffs to be turned back, giving

the chef a neat an professional appearance that would be lost through rolled-up sleeves; at the same time it ensure protection to the forearms and wrists in the event of a splatter or spill

The Apron and pants• checkered pants: was chosen to

camouflage spills (bakers wore white)

• the pant legs are straight, not cuffed or rolled, so that liquids cannot be trapped at the ankle

• apron worn to protect clothing from inevitable splashes and spills. The messier the work, the longer the apron. Butchers wore long aprons; skilled artisans and craftsmen wore theirs shorter.

Baguette

• a long thin loaf of bread, commonly made from a lean dough

• the dough, not the shape, is defined by French law

• it is distinguishable by its length, crisp crust, slashes for the release of gases

• standard baguette has a diameter of about 5  centimeters and a length of about 65 centimeters

http://www.chezjim.com/books/baguette/

http://www.youtube.com/watch?v=iUuKstAWof4

Liver Parfait

• Parfait = perfect!• Classically frozen (not baked)• Also refers to a very smooth meat paste,

usually made from chicken livers• Can be set with butter, cream, gelatin or eggs

Pâté• Pâté is traditional fare at any bistro or brasserie.• Each region of France has its own variations. Duck

and calves liver appear in many versions. • Chicken liver is considered a `best buy’ based on

price and availability.• Pâté is a mixture of ground meats and fat minced

into a spreadable paste.• Pâté may be baked in a crust – called Pâté en

croûte.• Traditionally, a forcemeat mixture cooked and

served in a terrine is called a terrine.

Sauce Cumberland

• Cumberland sauce is a fruit based sauce, usually used on non white meats ie venison, ham, lamb…

• Common ingredients include red currants (jam), port wine, mustard, pepper, orange, ginger and vinegar.

Frog Leg Provencal• Known as one of the finer French delicacies.• Not all frogs are edible – beware…• Said to taste like chicken because of their mild

flavour with a texture similar to chicken wings.• Now raised commercially in countries ie Vietnam,

Indonesia.• The frog muscle does not resolve rigor mortis quickly

as it is a warm blooded muscle ie chicken is similar.

Bouquetière of Vegetables

• To garnish with vegetables

• F, (à al) bouquetière, lit., in the manner of a flower seller

Trout Grenobloise• In the realm of classic French

cuisine, any preparation bearing the designation grenobloise – literally, `of Grenoble’, a city in southern France, is served with a sauce of browned butter, capers, parsley and lemon.

• This will be presented in `gueridon’ style.

Beef Filet `Rossini’• Tournedos Rossini is a French steak

dish, purportedly created for the compose G. Rossini by Escoffier.

• The dish comprises of a tournedo (filet mignon) of beef, pan fried in butter, served on a crouton and toped with a slice of foie gras.

• The dish is garnished with a slices of black truffle and finished with a Maderia demi glace sauce.

Chocolate Soufflé

• A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or a sweetened dessert.

• The French word souffler means `to blow up’ or `puff up’ and an apt description of what happens to this combination of custard and egg whites.

• Every soufflé is made from two basic components:– A French crème patisserie

base/flavoured cream sauce and– Egg whites beaten to a soft peak

meringue

The base provides the flavour and whites provide the lift.When it comes out of the oven, a souffle should be puffed and fluffy. It will generally fall after 5 minutes.

Raspberry Sauce

• Fresh VS frozen fruit• Acid: lemon juice• Thickening agents:

cornstarch, icing sugar, xanthan gum

• Strain or not strain?

Mustard

• Mustard seed, mustard flour, flavour direction

• Vinegar, water, wine, beer

• Steeping process• pack

Mustard Seed