Term One Modules-Intake 9.2

Demonstration: • Cheese categories • Milk products • Tasting •Pasteurisation *Potatoes Demonstration: • Types • Uses / Seasons • Composed potatoes • Cutting methods • Preparation Classical Cooking Methods Demonstration: Identification of different cooking methods • Blanch, Boiling , Simmering • Poaching and Steaming • Deep frying • Sautéing 4 Poultry (farmed birds) Demonstration: • Preparation and cuts • Sanitation Hygienic Aspect • Types of poultry • Cooking methods stage Temperatures • Feathered game • Stocks Demonstration: • White stock • Brown Stock • Fish stock and Fumet • Grilling and Broiling • Gratinating / au gratin • Baking • Roasting • Braising Stewing • Glazing • Étuvé à blanc, Étuvé à brun • Cuisine Sous Fish and Seafood Demonstration: • Preparation • Sanitation Hygienic Aspect • Types and categories • Cooking methods stage Temperatures • Stocks Demonstration: • White stock • Brown Stock • Fish stock and Fumet • Vegetable stock Reading: Meats Demonstration: • Types of animals • Preparation and cuts of meat • Cooking methods stages and Temperatures • Meat analysis • Cuts of meat : Tenderloin • Furred game Starches Demonstration: • Types • Cooking methods • History of Pasta • Preparation of different pastas • Cooking and conversion • Storage • Flours • Rice • Starches ( Rice, Potato, Corn starch) •Vegetable stock Reading: Meats Demonstration: • Types of animals • Preparation and cuts of meat • Cooking methods stages and Temperatures • Meat analysis • Cuts of meat : Tenderloin • Furred game Mother Sauces I Demonstration: • History of sauces • Classification and summary of sauces • Basic brown sauces • Tomato sauces • White sauces Demonstration: • Butter sauce • Oil sauces • Cold sauces • Pureed sauces (Coulis) • Special sauces Recipe Handouts 10 Soups II Demonstration: • Preparation of Basic Soups • Thickening Agents Thicken soups • Cream soups • Purée soups Vegetable soup with cut vegetables • Potage” Cultivateur” • Minestrone National soups/Special soups • French onion soup • Flour soup “Basel style” • Practical work within school operations Soups I Demonstration: • History of soup • Classification and summary of soups • The Functions of soup • Clear soup Plate design End examination and term dates – . You should always refer to the ‘style guide’ when undertaking different types of assignments unless you are told differently; . Your lecturer will advise you of the times during which they will be available for consultation. So as to manage this resource and time effectively, students are advised to respect these sessions.