Black Wolf chef coat curriculum

Section I.1 Stocks, soups, sauces

(a) Mise en place

1) Mirepoix

2) Roux

3) Liason

(b) Stocks

1) Types of stocks

a) Chicken stock

b) Brown stock

c) Vegetable stock

(c) Sauces

1) Types of sauces

a) Brown sauce

b) White sauce

c) Chicken veloute

d) Tomato sauce

e) Hollandaise

f) Beurre blanc

(d) Soups

1) Types of soups

a) Both

b) Cream

c) Pureed
Section 2.00 Dairy and Eggs
(a) Dairy

1) Crème Anglaise

2) Pastry Cream

3) Panna Cotta

(b) Eggs

1) Foams

a) Meringues or French macaroons

b) Soufflé

4) Quiche(var)

5) Omelette

Section 3.00 Baked goods and Breads

(a) Breads

1) Artisan bread—focaccia, French, etc

6) Dinner rolls

(b) Baked goods

7) Laminated dough-puff pastry, Danish, croissant

8) Pate au choux

Section 4.00 Pasta/Grains/Potatoes

(a) Twice baked potatoes

(e) Risotto

(f) Scratch pasta (var)

Section 5.00 Fruit/Vegetables/Salads

(a) Chutneys, relish, pickles

(g) Ratatouille

(h) Roasted Vegetables

(i) Entrée Salads

Section 6.00 Meats/Poultry/Fish
(a) Meats

1) Grilled Steak

2) Pot Roast

(j) Poultry

1) Whole Roast Chicken/Turkey

2) Chicken Cordon Bleu

(k) Fish

1) Fish n Chips

2) Shrimp Ceviche