WCI

Course Outline Notes

Chef Training I – Part A

Hey there future culinarians and Chefs, in this guide

you’ll find a quick reference of compiled notes
covering our initial 7 weeks of class. Also included are
a few notes not taught that I thought may be of use to
someone if not everyone. Thank you again for signing
up and please feel free to respond and let me know
what you think. I took the liberty of sending you the
original so that you may add more to it if wish, with a
PDF for those on the go.
-Thaddeus Ridley
 WCI
Course Outline Notes
Chef Training I – Part A

Week 1 Orientation / Knife Skills

Standard Cuts P. 684
January 18

Week 2 Knife Skills / Stocks

Stocks P. 329, 344
January 25

Week 3 Soups P.389-450

February 1

Week 4 Sauces P.355-388

Mid Term Practical Exam
February 8

Week 5 Vegetable Cookery P.707-766

February 15

Week 6 Potatoes and Pasta P.767-804, 843-876

February 22

Week 7 Grains and Legumes P.805-842

March 1

Week 8 Final Practical Exam

March 8
 WCI
Course Outline Notes
Chef Training I – Part A

KNIFE CUTS ( Drawings are shown actual size !!! )

JULIENNE BRUNOISE
(FINE)
1/16” x 1/16” x 1” to 2” 1/16” x 1/16” x 1/16”

ALLUMETTE BRUNOISE
1/8” x 1/8” x 1” to 2” 1/8” x 1/8” x 1/8”

BATONNET SMALL - DICE

1/4” x 1/4” x 2” to 2 ½” 1/4” x 1/4” x 1/4”

LARGE - DICE MEDIUM - DICE

3/4” x 3/4” x 3/4” 1/2” x 1/2” x 1/2”

Week two Stocks

Fond Brun (Brown) Veal bones Mirepoix( 20% of Pince (browning of
browned Stock Bones) tomatoe product)
browned
Fond Blanc (White) Chicken bones Miepoix(20% of
(uncooked) Bones)
Fumet (fish/wine) Fish bones White Mirepoix
(uncooked) (20% of Bones)
*Your cooking liquid(whether it be water or a weaker stock) should be cold and
completely cover the bone(nourishing element)
Remouillage- French”rewetting,” simmering the bones and mirepoix of a previous
stock a second time, used for stocks, broths, glace
Glace- Highly reduced stock or remouillage, used to boost flavor, glace de viande-
brown veal stock
 WCI
Course Outline Notes
Chef Training I – Part A
Mirepoix is always 20% of Nourishing element(bones)
Ratio 2 parts 1 part 1 part
Standard Onions Carrots Celery
White Onions/Leeks Parsnips Celery
Asian Ginger Garlic Onion/scallions
Cajun Onions Green Peppers Celery
*Mirepoix has a ratio in reference to the amounts of aromatics in it, that ratio is
2:1:1
Bouquet Garni- 1 sprig of thyme, 3 to 4 parsley stems, 1 bay leaf, 2 to 3 leek
leaves or 1 celery stalk
Sachet d’epices- 3 to 4 parsley stems, 1 sprig of thyme, 1 bay leaf, 1tsp
peppercorn, garlic clove(opt.)

Week Three Soups: Classifications of Soups

Broth Hearty Cream Puree Bisque/Chowd
Broth er
Base Stock Stock Stock/ Stock Stock/ veloute
diary/
Veloute
Garnish Simple Variety or Reflects Reflects Reflects
Lots nourishing nourishing nourishing
Reflects element elements element
nourishing
element
Thickening None Ratio of Roux Roux/ Ratio Roux/ratio of
agent solids to of solids to solids to liquid
liquid1 liquid
Liason None None Yes Yes Yes
Liason- 1 part egg yolk 2-3 parts Milk/Cream, Temper before adding
Temper- the process of bring something cold up to temp by adding a bit of the warm
product to the cold liquid. Roux Ratio Roux- equal parts fat and flour
F-Flavor Soups 10 %
A-Appearance Sauces 12%
T-Texture Stews 15%

Week Three: Classifications of Sauces

Bechamel Espagnole Tomato Veloute Hollandais
e
Thickener Roux Roux
Solids to Roux Butter
liquid
Base Milk Brown Stock Tomatoes White Stock Eggs
*Reduction is always another thickening option

1
The amount of ingredients in the soup compared to the amount of liquid in it.
 WCI
Course Outline Notes
Chef Training I – Part A

Week Four: Vegetable Cookery

Cooking Explanation Transfer of
Methods Heat
Boiling Well salted boiling water 212 degrees Moist
Steaming Vapor bath hotter then boiling 212 +++ Moist
Pan-Steaming A la minute(quickly) covered cooking, little Moist
liquid
Grilling & Broiling Intense heat, grill top or broiler Dry
Roasting & Browned exterior, thick-skinned veggies Dry
Baking
Sauteing High heat low amounts of fat, A la Dry
minute(quick)
Pan Frying Fat covers partial amount of item, crisp Dry
exterior
Deep Frying Fully immersed in fat Dry
Stewing & Covered cooking in a flavorful liquid Combination
Braising
• Each technique affect the flavor, texture, and nutritional value
• Blanching & Shocking: Shortens cook time, retain color, recipe driven, remove
strong flavors or undesirable parts(i.e.Skins), retain nutrients

Useful Things to Know

Thickeners Protein Serving 1 Gallon
temps.
Roux(cooked) Beef 155 degrees 256
tablespoon
Beurre Manie Chicken 165 degrees 128 fl oz
(raw)
Slurries Pork 155 degrees 4 quarts
Puree Fish 145 degrees 8 Pints
Reduction 16 Cups
 WCI
Course Outline Notes
Chef Training I – Part A