CULINARY FUNDAMENTALS BRAISE HOW TO

Students will learn to prepare breakfast items commonly (and some not-so-commonly) served in food service establishments.

Human resources concepts such as interviewing, job preparation tactics and hiring and firing will also be covered. Students will design a resumé which will attractively present themselves to potential employers. + Resumés, Job Preparation & Human Resources Students will learn hot and cold appetizers, including canapés, hors d'oeuvres, salads, charcuterie (bacon, sausage, paté, galantine), as well as classic and contemporary methods of platter and buffet arrangements. Bread and pastry instruction is given throughout many other courses as well (such as Garde Manger, Breakfast & Special Diets, Regional Cuisines, Catering & Banquets, À la Carte, and Mini-Internships).

CULINARY FUNDAMENTALS BRAISE HOW TO

Students will learn the skills and techniques necessary to create high-quality breads, pastries and desserts, as well as how to attractively present and efficiently produce these items in varied quantities. Students will learn how to multiply recipes, calculate the cost per portion of a recipe, calculate labor cost, convert between metric and imperial scales, weight-to-volume conversions and calculation of food yields. Students will be learning and practicing both moist and dry cooking methods of meat, fish and poultry, including roasting, sautéing, frying, stewing, poaching, braising, broiling and smoking. Students will understand the concepts of purchasing, receiving and storage of those products in food service operations, utilizing quality and sanitary standards. In conjunction with Purchasing & Receiving, students will be learning and practicing both moist and dry cooking methods for produce, starches and grains, including roasting, sautéing, frying, stewing, poaching, braising, broiling and smoking. Equipment use, upkeep, maintenance, storage and cleanliness will also be covered in this course. Students will also take the National Restaurant Association ServSafe Manager examination for certification. Topics will include preventing food-borne illness through proper cooking, storing and handling of food, personal hygiene, HACCP procedures and facility sanitization. Students will learn about food safety and sanitation according to state and federal regulations. There will also be an overview of the hospitality industry, including career options.

Students will learn the basics of reading recipes, culinary terminology as well as information about professionalism in the industry. Classic French knife technique and care, as well as instruction and practice of stocks, soups and sauces will be learned. It is designed for cooking items first on the rangetop and then covered in the oven.Classes begin with a curriculum overview to give students a better idea of what the program is going to be like. Braising Pan A braising pan, or braisière, is a high-sided square or rectangular pan with a tight-fitting lid. Most traditional woks are made of black steel and must be brushed with oil and stored dry when not in use. Its shape makes it possible to achieve intense heat at the cooking surface and cook with a small amount of oil. Wok A wok is a bowl-shaped pan of Asian origin used for stir-frying. Its shape makes it most effective for panfrying. Sautoir A sauté pan with straight sides is called a sautoir (saw TWAHR). Roasting Pan A roasting pan is a large rectangular metal pan with 2- to 5-inch (5 to 12 cm) sides used for roasting and baking. Some chefs call it a “Griswold.” It is excellent for panfrying. 204 Unit Two Culinary Fundamentals Types of Pots and Pans (Continued) Cast-Iron Skillet A cast-iron skillet is a frying pan made of heavy cast iron.

Culinary fundamentals braise