 |
|
|
|
Essential Series Outline
Material to Cover
knife cuts, equipment in kitchen, some professional terms
stocks chicken, veal, quail short stock
soups puree, winter
sauces pan sauce, red wine sauce, lemon peppercorn sauce, brandied apple, cafe au lait
braised dishes osso bucco
meat cookery pork rib roast, beef tenderloin, lamb rack
poultry free range lemon roasted organic chicken, quail breast, confit and egg
seafood and fish cookery, chorizo and clam dish, crab cakes, ahi tuna, albacore tuna
starch cookery gratin, parsnip puree
vegetable Italian torta, artichokes, oven dried roma tomatoes
pasta hand made ricotta & spinach tortelloni, penne puttanesca, scallop saffron linguine, spaghetti prawn aglio e olio
pastry pate brisee, pate sucre
bread baguette, raisin buns
dessert frangipane and poached pear tart, creme anglaise, ice cream
PART ONE
Day One: (Individual class priced at $118)
orientation to kitchen and environment
equipment in kitchen and some professional terms
station set-up,,cutting boards
knife handling, cutting technique, practice
bruschetta
Thai prawn salad
chicken stock start, strain at finish of class, cut mirepoix
Day Two: (Individual class priced at $120)
dark stocks, roast veal bones and mirepoix
soup cookery using chicken stock, garam masala squash, white bean, chorizo and rapini, french onion, truffled celeriac
endive, blue cheese, orange salad with creamy walnut,
presentation of the different soups
Day Three: (Individual class priced at $140)
short stock, quail salad, prep legs for confit
braise osso bucco, use class chicken stock, veal stock
risotto, use class chicken stock
Day Four: (Individual class priced at $130)
seafood - chorizo and clam dish, crab cake, apple suey choy, albacore tuna nicoise
Day Five: (Individual class priced at $150)
artichoke starter, aioli
meat cookery, pork roast, parsnip puree, brandied apple sauce, beef tenderloin, artichoke, roma tomato, pan sauce, lamb rack, gratin, black olive red wine sauce
PART TWO
Day Six:
bread workshop: baguette, raisin, grissini
baguette everyone
raisin buns, group
grissini, group mix and individual shape
serve soup, salad and bread
Day Seven:
pate brisee
pate sucre
spaghetti puttanesca, prawn aglio e olio , saffron cream with scallops
Day Eight:
pasta dough
ricotta and spinach tortelloni
Italian torta
frangipane paste
custard
Day Nine:
finale, hors d'oeuvre
poultry cooking, roasted whole free range chicken and free range chicken breast supreme, roasted vegetables, lemon peppercorn sauce
frangipane tarts, poached pears
Contact us at 604 731 4645 to sign up for a class or emailinfo@quince.ca for more information.
|
|
|
|
