BASIC PREPARATION I

CL.CK, BL.TB, ML.TB ( 5 DAYS PRACTICE )

DAY 1 2 3 4 5

GROUP BASIC COLD SAUCE BASIC CUTTING STOCK & BASIC WARM SAUCE BASIC PASTRY
I  MAYONAISE  BROWN STOCK
 FRENCH DRESSING  CUTTING OF VEGETABLES  WHITE STOCK :  PASTRY CREAM
 CUTTING : ( CHICKEN, BEEF &  PIE DOUGH
MEAT, POULTRY, & FISH )  CREPES
FISH  DEMIGLACE  SPONGE CAKE
 VELOUTE
 BECHAMEL
 TOMATO SAUCE
GROUP BASIC CUTTING BASIC COLD SAUCE BASIC PASTRY STOCK & BASIC WARM SAUCE
II  MAYONAISE  BROWN STOCK
 CUTTING OF VEGETABLES  FRENCH DRESSING  PASTRY CREAM  WHITE STOCK :
 CUTTING :  PIE DOUGH ( CHICKEN, BEEF &
MEAT, POULTRY, &  CREPES FISH )
FISH  SPONGE CAKE  DEMIGLACE
 VELOUTE
 BECHAMEL
 TOMATO SAUCE
GROUP STOCK & BASIC WARM SAUCE BASIC PASTRY BASIC COLD SAUCE BASIC CUTTING
III  BROWN STOCK  MAYONAISE EVALUATION DAY
 WHITE STOCK :  PASTRY CREAM  FRENCH DRESSING  CUTTING OF VEGETABLES SELF GROUP TRIAL
( CHICKEN, BEEF &  PIE DOUGH  CUTTING :
FISH )  CREPES MEAT, POULTRY, &
 DEMIGLACE  SPONGE CAKE FISH
 VELOUTE
 BECHAMEL
 TOMATO SAUCE

GROUP BASIC PASTRY STOCK & BASIC WARM SAUCE BASIC CUTTING BASIC COLD SAUCE
IV  BROWN STOCK  MAYONAISE
 PASTRY CREAM  WHITE STOCK :  CUTTING OF VEGETABLES  FRENCH DRESSING
 PIE DOUGH ( CHICKEN, BEEF &  CUTTING :
 CREPES FISH ) MEAT, POULTRY, &
 SPONGE CAKE  DEMIGLACE FISH
 VELOUTE
 BECHAMEL
 TOMATO SAUCE
 BASIC PREPARATION II
CL.CK, BL.TB, ML.TB ( 5 DAYS PRACTICE )

DAY 1 2 3 4 5

GROUP BASIC CUTTING : BASIC COLD SAUCE & STOCK & BASIC WARM BASIC BAKERY EVALUATION
I DERIVATION : SAUCE & DERIVATION
 CUTTING OF  BROWN STOCK  BASIC HARD ROLL / FRENCH
DAY
VEGETABLES  MAYONAISE & DERIVATION :  WHITE STOCK BREAD SELF GROUP
 CUTTING MEAT, COCKTAIL  DEMIGLACE &  BASIC SOFT ROLL / MILK SOFT TRIAL
POULTRY, & FISH SAUCE,THOUSAND ISLAND, DERIVATION : BREAD
 PORTIONING MEAT TARTARE SAUCE BLACK PEPPER
 FRENCH DRESSING & SAUCE,
DERIVATION : RAVIGOTE CHASSEUR
DRESSING SAUCE
 VELOUTE
 BECHAMEL &
DERIVATION :
MORNEY SAUCE
 TOMATO SAUCE &
DERIVATION :
PROVENCALE
SAUCE
HOLANDAISE &
DERIVATION :
BERNAISE SAUCE
GROUP BASIC COLD SAUCE & BASIC CUTTING : BASIC BAKERY STOCK & BASIC WARM SAUCE &
II DERIVATION : DERIVATION
 CUTTING OF VEGETABLES  BASIC HARD ROLL /  BROWN STOCK
 MAYONAISE &  CUTTING MEAT, POULTRY, & FRENCH BREAD  WHITE STOCK
DERIVATION : FISH  BASIC SOFT ROLL / MILK  DEMIGLACE & DERIVATION :
COCKTAIL  PORTIONING MEAT SOFT BREAD BLACK PEPPER SAUCE,
SAUCE,THOUSAND CHASSEUR SAUCE
ISLAND, TARTARE  VELOUTE
SAUCE  BECHAMEL & DERIVATION :
 FRENCH DRESSING & MORNEY SAUCE
DERIVATION :  TOMATO SAUCE &
RAVIGOTE DRESSING DERIVATION :
PROVENCALE SAUCE
HOLANDAISE &
DERIVATION : BERNAISE
 SAUCE
GROUP STOCK & BASIC WARM BASIC BAKERY BASIC CUTTING : BASIC COLD SAUCE & DERIVATION :
III SAUCE & DERIVATION
 BROWN STOCK  BASIC HARD ROLL / FRENCH  CUTTING OF  MAYONAISE & DERIVATION :
 WHITE STOCK BREAD VEGETABLES COCKTAIL SAUCE,THOUSAND
 DEMIGLACE &  BASIC SOFT ROLL / MILK SOFT  CUTTING MEAT, ISLAND, TARTARE SAUCE
DERIVATION : BREAD POULTRY, & FISH  FRENCH DRESSING &
BLACK PEPPER  PORTIONING MEAT DERIVATION : RAVIGOTE
SAUCE, DRESSING
CHASSEUR
SAUCE
 VELOUTE
 BECHAMEL &
DERIVATION :
MORNEY
SAUCE
 TOMATO SAUCE &
DERIVATION :
PROVENCALE
SAUCE
 HOLANDAISE &
DERIVATION :
BERNAISE
SAUCE
GROUP BASIC BAKERY STOCK & BASIC WARM SAUCE & BASIC COLD SAUCE & BASIC CUTTING :
IV DERIVATION DERIVATION :
 BASIC HARD ROLL /  BROWN STOCK  CUTTING OF VEGETABLES
FRENCH BREAD  WHITE STOCK  MAYONAISE &  CUTTING MEAT, POULTRY, &
 BASIC SOFT ROLL /  DEMIGLACE & DERIVATION : DERIVATION : FISH
MILK SOFT BREAD BLACK PEPPER SAUCE, COCKTAIL  PORTIONING MEAT
CHASSEUR SAUCE SAUCE,THOUSAND
 VELOUTE ISLAND, TARTARE
 BECHAMEL & DERIVATION : SAUCE
MORNEY SAUCE  FRENCH DRESSING &
 TOMATO SAUCE & DERIVATION :
DERIVATION : RAVIGOTE DRESSING
PROVENCALE SAUCE
 HOLANDAISE &
DERIVATION :
BERNAISE SAUCE