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9 Day Basics Outline

Part One
Part Two

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 caf้ au lait, cream,
  • braised dishes – osso bucco
  • meat cookery – pork rib roast, tenderloin steaks, lamb rack
  • poultry - Thomas Reid lemon roasted organic chicken, quail breast, confit and egg
  • seafood and fish cookery – chorizo and clam dish, crab cakes, Ahi tuna, Albacore Tuna, Mussels
  • starch cookery - gratin, parsnip puree
  • vegetable – Italian torta, artichokes, oven dried roma tomatoes
  • pasta – tortelonni – ricotta and spinach, spaghetti puttanesca, meatballs
  • pastry – pate bris้e, pate sucr้e
  • bread – baguette, raisin buns
  • dessert – frangipane and poached pear tart, custards

    PART ONE

    Day One:Wednesday, 3 March

  • 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
  • move on to stocks – prep chicken bones for next day, cut mirepoix

    Day Two: Wednesday, 10 March

  • chicken stock – start, strain at finish of class
  • dark stocks - roast veal bones and mirepoix
  • soup cookery – use quince chicken stock – garam masala squash, white bean, chorizo and rapini, french onion, truffled celeraic
  • marinate osso bucco for braising – cut mirepoix
  • endive, blue cheese, orange salad with creamy walnut – demo presentation of the different soups

    Day Three: Wednesday, 17 March

  • start stock in am so stock can be strained in class (10-12 hrs later)
  • short stock – quail salad – prep legs for confit
  • braise osso bucco –use class chicken stock, veal stock
  • risotto - use class chicken stock

    Day Four: Wednesday, 24 March

  • vegetable and starch cookery – gratin, artichoke, parsnip puree
  • seafood - chorizo and clam dish, crab cakes – apple suey choy, albacore tuna nicoise, mussels
  • marinate meats
  • sauces

    Day Five: Wednesday, 31 March

  • artichoke starter - aioli
  • meat cookery – pork roast – parsnip puree, brandied apple sauce, tenderloin steaks – artichoke, roma tomato, pan sauce, lamb rack – gratin, black olive red wine sauce

    PART TWO

    Day Six:
    First Session: Tuesday, 12 January
    Second Session: Wednesday, 7 April

  • bread workshop: baguette, raisin, grissini
  • baguette- everyone
  • raisin buns - group
  • grissini – group mix and individual shape
  • serve soup – made last week

    Day Seven:
    First Session: Tuesday, 19 January
    Second Session: Wednesday, 14 April

  • pate bris้e
  • pate sucr้e
  • spaghetti puttanesca, prawn aglio e olio , saffron cream with scallops

    Day Eight:
    First Session: Tuesday, 26 January
    Second Session: Wednesday, 21 April

  • pasta dough
  • ricotta and spinach tortelloni
  • Italian torta
  • frangipane paste
  • custard

    Day Nine:
    First Session: Tuesday, 2 February
    Second Session: Wednesday, 28 April

  • finale – hors d’oeuvre
  • poultry cooking – Roasted Thomas Reid Organic Chicken, roasted vegetables, lemon peppercorn sauce
  • frangipane tarts – poached pears

    Contact us at 604 731 4645 or at classes@quince.ca to sign up for a class.


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