Essentials Manual 1

Essentials
HOSF 1203
H134, H100, H116, H601, H119
Culinary Skills
Culinary Management
Chef Training
2020-2021
*The college is not responsible for replacing any pieces of personal equipment that students may
break when completing required cooking outcomes.
Culinary Essentials 2018 1

TABLE OF CONTENTS
WEEK 1: SALADS
MENU AND OBJECTIVES 4
MIXED LETTUCE SALAD WITH BALSAMIC VINAIGRETTE 5
CAESAR SALAD 7
BEETROOT, GOAT’S CHEESE AND APPLE SALAD 9
PROFESSOR’S LAB WORK SHEET 12
WEEK 2: SANDWICHES
GRILLED VEGETABLE WRAP 14
CLUBHOUSE SANDWICH 17
MAYONNAISE 19
BAHN MI STYLE SANDWICH 20
PORK MEAT BALLS 22
WEEK 3: FRESH PASTA AND GRAINS
FRESH PAPPARDELLE 26
BASIL PESTO 28
3 GRAIN, CRANBERRY AND WALNUT SALAD 29
WEEK 4: DRY PASTA AND DUMPLINGS
BÉCHAMEL SAUCE 33
BAKED CAVATAPPI AND CHEESE 34
POTATO GNOCCHI 36
TOMATO SAUCE 38
WEEK 5: VEGETABLE COOKERY II
FONDANT POTATOES 42
RATATOUILLE WITH CHICKPEAS 44
ROAST CAULIFLOWER AND MUSHROOMS 48

WEEK 6: SAUCES
SHRIMP VELOUTÉ 52
SHRIMP FETTUCCINI 53
ROAST CHICKEN LEGS AND MUSHROOM SAUCE 55
WEEK 7: FINAL EXAM
CULINARY ESSENTIALS EXAM OUTLINE 60
MIXED LETTUCE AND FRENCH BEAN SALAD 61
MINESTRONE SOUP 64
CANNELLONI 65
BÉCHAMEL SAUCE 66
TOMATO SAUCE 67

WEEK 1 SALADS
MENU
Mixed Lettuce Salad with Balsamic Vinaigrette
Caesar Salad
Roast Beetroot, Goat’s Cheese and Apple Salad
OBJECTIVES
Upon successful completion of this lab the student will be
able to:
• Discuss and demonstrate a variety of salad preparations
including lettuce identification, handling, processing
and storage
• Identify and describe different types of oils and vinegars
• Prepare an emulsified and non-emulsified (temporary)
vinaigrettes
• Assemble various salads

Mixed Lettuce Salad with Balsamic Vinaigrette Week 1
Unit of
Quantity Ingredient/Specification Count
Measure
Salad
50 g Escarole 1/8 head
40 g Lola rossa 1/8 head
15 g Blonde frisee ¼ head
50 g Radicchio ¼ head
30 g Belgian endive ¼ pc
15 g Arugula
Vinaigrette
30 ml Sherry vinegar
15 ml Balsamic vinegar
15 g Shallot, brunoise
90 ml Extra virgin olive oil
To taste Salt and black pepper
Preparation
1. Wash and dry lettuce leaves. Break into bite size pieces and refrigerate.
2. Mix all vinaigrette ingredients well. Set aside for salad assembly.
3. Place all ingredients in a mixing bowl and gently toss just before serving.

Caesar Salad Week 1
Unit of
Measure
Salad
1 Heads Romaine hearts
Bread, for croutons: cut into 5 mm x 5mm x
2 Slices 5mm cubes
10 g Parmesan cheese, fresh, grated
3 Slices Bacon, as per demonstration (6 mm)
25 ml Olive oil
Dressing
2 ea. Anchovy fillets, tinned (replaces salt)
2 ea. Garlic cloves, pureed
2 ea. Egg yolks
10 g Dijon mustard
50 ml Lemon, juiced, fresh
250 ml Vegetable oil
50 ml Olive oil
30 g Parmesan cheese
To taste Black pepper
Preparation
1. Wash lettuce and cut as per demonstration.

2. Dice bacon, place in a sauté pan and cook on a medium heat until crisp. Drain well.
Reserve fat for croûtons.
3. Trim crust off the bread and dice bread slices (5mm x 5mm x 5mm). Pan fry
bread in sauté pan, adding 25ml of olive oil and reserved bacon fat. Fry bread
until golden. Season and place on absorbent paper.
4. Prepare the anchovy fillets as shown during the demo and purée with garlic
together to make a paste.

5. Place egg yolks in the bowl and add a little lemon juice, mustard, anchovies and garlic.
Whisk
until well blended.
6. Gradually add the vegetable oil, and 50 ml olive oil creating an emulsification.
Add grated parmesan cheese and adjust seasoning.
7. Serve as per demo

Beetroot, Goat’s Cheese and Apple Salad Week 1
Unit of
Measure
400 g Red baby beetroot
30 g Pumpkin seeds
50 g Belgian endive
15 g Goat cheese, crumbled
30 g Baby kale
Shaved red onion (thinly sliced and soaked in
50 g ice water)
40 g Granny smith apple, sliced
35 ml Dressing
60 ml Canola oil from toasting pumpkin seeds
30 ml White balsamic vinegar
5 ml Lemon, juiced
5 ml Dijon mustard
To Taste Salt, black pepper and pinch of sugar
Preparation
1. Preheat oven to 425ᵒF (220°C), process and wrap beets in foil as per demo. Roast on
middle rack until soft. Cool, peel and cut into small wedges. (Once vinaigrette is
made, marinate cut beets in dressing until ready to toss with other ingredients).
2. In a sauté pan lightly fry pumpkin seeds in canola oil, as per demo and set aside
(reserve oil for dressing).
3. Add mustard and white balsamic to small mixing bowl and whisk well. Slowly
drizzle infused oil and continue to whisk until emulsified. Season with salt and
pepper and pinch of sugar. Add to cooked and cut beets. Set aside until salad
assembly.
4. Add remaining ingredients (except goat cheese and pumpkin seeds) to beets with
vinaigrette, dress, season with salt and pepper and toss well.
5. Place dressed ingredients on plate and garnish with pumpkin seeds and goat cheese.

PROFESSOR'S LAB WORK SHEET
CLASS: Essentials
DATE:
TOPIC: Salads
OUTCOMES: Week 1
-15%
Uniform (Dirty, Not Pressed, Missing Item)
-10%
Dull Knives
-10%
Clean Up
10%
Work Plan
10%
Professionalism & Workplace Management
Correct Utilization of Equipment
Preparedness / Set Up / Orderly Workstation
Personal Hygiene, Sanitation and Safety

Culinary Techniques and Taste 80%
Mixed Green Salad (cleaning, storage of lettuce, dressing ratio to greens, 20%
presentation)
Caesar Salad/Dressing (lettuce size, croutons bacon bits, handling, seasoning) 20%
Beetroot Salad (cooking of beets, garnish, assembly, presentation) 20%
Dressings and Vinaigrettes (balance, seasoning, emulsification) 10%
Timing 10%
100%
TOTAL MARK FOR CLASS

WEEK 2 SANDWICHES
MENU
Clubhouse Sandwich
Mayonnaise
Bahn Mi Style Sandwich
Grilled Vegetable Wrap
OBJECTIVES
able to:
• Identify different types of breads
• Organize a sandwich station
• Prepare a multi-decker sandwich
• Grill Vegetables
• Prepare a traditional sandwich
• Prepare a wrap
• Prepare a mayonnaise and derivative cold sauce
• Introduction to roasting meats

Grilled Vegetable and Herbed Goat’s Cheese Wrap Week 2
Unit of
Measure
90 g Red pepper, deseeded, cut half lengthways ½
pc
90 g Yellow pepper, deseeded, cut half lengthways ½
pc
120 g Green zucchini, cut on a bias, 1 cm in thickness 1 pc
Japanese eggplant, cut into rounds 1 cm in
120 g thickness ½
pc
120 g Red onion, cut into rings 1 cm in thickness ½
pc
90 g Goats cheese
3 g Chives, finely sliced
3 g Italian parsley, finely chopped
3 g Basil, chiffonade
30 ml Olive oil
30 ml Balsamic vinegar
12 inch Whole wheat tortillas 2 each
To taste Basil, dried
To taste Oregano, dried
To taste
Salt and black pepper
Preparation
1. Preheat a grill pan. Grill all processed peppers, eggplant, red onion and zucchini as per
demo.
2. Turn the pieces as they become grilled, creating a “cross hatch” pattern on the larger
pieces.
3. Remove the grilled vegetables from the pan and place onto a metal tray and allow to
cool.
4. Cut the zucchini, peppers and eggplant into batons.
5. Chop the onions into medium dice.
6. Place all of the grilled vegetables into a large stainless-steel bowl and combine with
the dried herbs, salt, ground black pepper, olive oil and balsamic vinegar. Mix all
of the ingredients thoroughly together. Marinate for 30 minutes.
7. In a stainless-steel bowl soften the goat’s cheese with a rubber spatula. Add the fresh
herbs
and combine. Set aside until ready to assemble wrap.
8. Spread the herb goat’s cheese evenly over the center of the wrap allowing one
inch from the edge.
9. Place half of the grilled vegetables into the center of the wrap as per the demo.

Clubhouse Sandwich Week 2
Unit of
Measure
1 ea. Chicken crown, roasted, breast removed
1 tbsp. Vegetable oil
3 Slices White bread, sliced

35 ml Mayonnaise (SEE RECIPE)
2 pcs Romaine lettuce leaves
150 g Vine ripe tomato, sliced 1 tomato
80 g Bacon, sliced 4 slices
To Taste Salt and pepper
Preparation
1. Preheat oven to 375ᵒF (190°C)

2. Rub chicken with vegetable oil and season with salt and pepper. Place on roasting
pan, into oven and cook until 165ᵒF internal temperature. Let rest, and slice as per
demo.
3. Lay out bacon on a baking sheet with parchment paper as per demo. Cook in oven
for 20 mins or until crisp. Remove and place on paper towel to remove excess fat.
4. Toast bread in broiler quickly until golden brown. Spread mayonnaise evenly on all
3 slices.
5. On the first slice of toast add lettuce, then tomato, season with salt and pepper.
Finish with bacon then chicken, add second piece of toast, repeat previous steps and
top with last slice of toast.
6. Keep the sandwich intact with 4 frilled toothpicks, cut into quarters and serve.

Note: If there is no broiler in your room to toast bread, an alternative way to toast would be
on a baking sheet, in the oven at 400ᵒF.

Mayonnaise for Sandwich Week 2
Unit of
Measure
3 pc Egg yolks
450 ml Vegetable oil
25 ml White wine vinegar
20 ml Lemon juice, fresh ½ pc
12 g Dijon mustard
Preparation
1. Combine yolk, ½ of the vinegar and ½ of the lemon juice and mustard in a bowl.
2. Whisk until foamy.
3. Incorporate oil slowly while whisking.
4. As the mayonnaise becomes thick, adjust with lemon juice and vinegar.

Bahn Mi “Style” Sandwich Week 2
Unit of
Measure
2 pc Demi baguette
40 g Carrot, julienne
40 g Daikon radish, julienne
25 ml Rice vinegar
10 g Sugar
2 g Kosher salt
1 serving Pork meatball
30 g Scallion, thinly sliced
15 g Jalapenos, thinly sliced
9 sprigs Cilantro
60 ml Mayonnaise
10 ml Sriracha sauce
Preparation
1. Toss Julienne carrot, radish, rice vinegar, sugar and salt in a small mixing bowl and
marinade for 1 hour refrigerated.
2. Combine mayonnaise and Sriracha to make a derivative sauce.
3. Cut baguette horizontally length wise and pull out some of the bread as per
demo. Spread mayonnaise on each side of the bun.
4. Arrange jalapenos, then cilantro and scallions in bottom half. Fill with meatballs
and drained pickled vegetables. Lightly press sandwich, slice and serve.

Pork Meat Balls
Yield: 9
pieces
Unit of
Measure
220 g Ground pork
2 clove Garlic, minced
10 ml Fish sauce
10 ml Sriracha
4 g Sugar
3 g Corn starch
2 sprigs Thai basil, lightly chopped
To taste Salt and pepper
5 ml Sesame oil
15 ml Vegetable oil
Preparation
1. Pre-heat oven to 325ᵒF (162°).

2. Mix all ingredients in mixing bowl. Using moist hands, form meat mixture into1 inch
balls.
3. Heat vegetable oil blend in pan over medium/high heat and add meatballs and
sauté until golden brown.
4. Place pan in oven 4-5 minutes or until cooked through. Ready for sandwich assembly.

CLASS: Essentials
DATE:
TOPIC: Sandwiches
OUTCOMES: Week 2
-15%
-10%
Dull Knives
-10%
Clean Up
10%
Work Plan
Professionalism & Workplace Management 10%

Chicken Clubhouse (roasting chicken, garnish, assembly, presentation) 20%
Bahn Mi (meatballs, garnish, mayonnaise derivative, assembly, presentation) 20%
Grilled Vegetable Wrap (grilling, garnish, assembly, presentation) 20%
Mayonnaise (texture, seasoning, emulsification)) 10%
Timing 10%
TOTAL MARK FOR CLASS 100

%

WEEK 3: FRESH PASTA AND GRAINS
MENU
Pasta Dough
Fresh Pappardelle
Basil Pesto
3 Grain, Cranberry and Walnut Salad
OBJECTIVES
able to:
• Prepare and cook fresh Pasta
• Prepare and use a pesto
• Identify and cook various grains and rice
• Recall temporary emulsions and basic vinaigrette

Fresh Pappardelle Pasta Week 3
Unit of
Measure
200 g 00 flour
2 ea. Whole eggs 2 pcs
10 ml Olive oil
To taste Salt
Semolina for dusting
1 Recipe Pesto (see recipe page 28)
Preparation
1. In a large bowl, sift flour and make a well in the center.
2. Place eggs, olive oil and salt in a bowl and mix together. Pour beaten eggs mixture
into the flour well and using a fork, work from the center outwards; gradually mix
the flour into the eggs to make dough, knead until the dough is smooth to the touch.
3. Wrap in plastic wrap and rest for 1 hour in the fridge.
4. Roll pasta as demonstrated into sheets, cut sheets into 20-25 cm long by 1.5 cm
wide strips (Pappardelle).
5. Cook Pappardelle pasta in boiling salted water for 1-2 minutes depending on the
thickness, drain and toss it in a pan off the heat and then add the pesto and serve.

Pasta Dough
Rolling of Pasta Scaling and Cutting
Cutting Pasta Pappardelle with Pesto

Basil Pesto Week 3
Unit of
Measure
1 bunch Basil leaves, wash and dry 1 bunch
15 g Pine nuts, toasted
30 g Parmesan cheese, grated
1 clove Garlic, peeled, roughly chopped
50 ml Olive oil
Preparation
1. Place all ingredients into a food processor and process to a paste.
Note:
• The quantity of this recipe is insufficient for one recipe at a time in the food processor,
therefore, two students should combine the recipe at the same time.
• For your presentation reheat only enough pasta that will accommodate this pesto
recipe.

3 Grain, Cranberry and Walnut Salad Week 3
Unit of
Measure
50 g Camargue red rice
50 g Wild rice
50 g Quinoa
20 g Shallot, brunoise
40 g Dried cranberry
60 g Walnut, toasted
25 ml Lemon juice
50 ml Olive oil
20 ml Maple Syrup
5 g Parsley, Chopped
20 g Arugula
To Taste Salt and black pepper
Preparation
1. Wash the red rice and wild rice separately with cold water and drain.
2. In a saucepan add quinoa to 100 ml cold water and bring it to a boil, reduce to a
simmer. Cook with a lid on a low flame for approximately 15-20 minutes until
cooked. Once water is fully absorbed, spread on a flat tray to cool.
3. Fill a separate sauce pot with water, add salt and bring to a boil. Add the red
rice and cook until tender for about 45 minutes. Drain and cool on a flat tray.
4. Add wild rice to a pot with cold water and cook for about 25- 30 minutes, it
should have a slight bite to it. Drain and reserve separately on a flat tray to
cool.
5. While grains are cooling, brunoise the shallot and toast walnuts until golden.
6. Mix the grains, shallot, cranberry, maple syrup, chopped parsley, lemon juice and
olive oil. Season to taste and finish with arugula.

CLASS: Essentials
DATE:
TOPIC: Fresh Pasta and Grains
OUTCOMES: Week 3
-15%
-10%
Dull Knives
-10%
Clean Up
10%
Work Plan

Pappardelle Pasta (resistance, thickness, doneness, presentation, seasoning) 30%
Pesto (colour, consistency, seasoning, balance) 10%
Grain Salad (cooking of grains, garnish, balance of dressing, presentation, 30%
seasoning)
Timing 10%
TOTAL MARK FOR CLASS 100%

WEEK 4: DRIED PASTA AND DUMPLINGS
MENU
Baked Cavatappi and Cheese
Potato Gnocchi
Béchamel Sauce
Cheese Sauce
Tomato Sauce
OBJECTIVES
able to:
• Identify and cook a dried pasta
• Prepare and cook a dropped dumpling
• Prepare and cook a baked pasta
• Prepare a white roux
• Identify mother sauces and derivatives
• Prepare Tomato sauce
• Prepare a Béchamel sauce
• Prepare a Cheese sauce

Béchamel Sauce Week 4
Unit of
Measure
1 L Homo milk
30 g Unsalted butter
30 g All-purpose flour
30 g Onion, root intact ¼ pc
4 pcs Clove
1 pcs Bay Leaf
1 pinch Nutmeg
To taste Salt, white pepper
Preparation
1. Make a onion clouté as per demo.

2. Scald the milk in a saucepan with the onion clouté (as demonstrated) and keep hot.
3. Melt butter in a saucepan, add flour and cook together to prepare a white roux.
Remove hot roux from the saucepan and allow to cool in a stainless-steel bowl.
4. Return cooled roux to the saucepan and add 50 ml of scalded milk, mix together
until smooth and thick, over medium heat
5. Add another 50 ml of scalded milk and repeat using a whisk.
6. Continue to add the remaining milk, heating and stirring continuously.
7. Simmer béchamel for 15 to 20 minutes. Season.
8. Strain and reserve for Cheese Sauce.

Baked Cavatappi and Cheese Week 4
Unit of
Measure
1 Béchamel (SEE Recipe)
170 g Dry cavatappi pasta
60 g Old white Ontario cheddar, grated
60 g Mozzarella cheese, grated
60 g Parmesan cheese, grated ¼ pc
10 g Dijon mustard
To taste Salt, white pepper, and nutmeg
TOPPING
15 g Parmesan cheese, grated
15 g Panko
Preparation
1. Pre-heat oven 375ᵒ F (190°C).

2. Add béchamel into a 2 litre saucepan and bring up to temperature. Stir in the
grated cheeses and Dijon mustard.
3. Fill a stock pot with cold water, bring to a boil and salt.
4. Add the pasta to the boiling water and cook until al dente. Strain and allow to drain.
5. Add the pasta to the cheese sauce and thoroughly combine. Adjust seasoning.
6. Add the mixture to an aluminum foil container.
7. Combine grated parmesan with panko, then sprinkle it on top of the pasta.
8. Bake in oven for 10 minutes until top is golden brown or finish it under the salamander.

Potato Gnocchi Week 4
Unit of
Measure
750 g Russet potatoes 5 pcs
1 pc Large egg yolk 1 pc
15 g Parmesan (shaved for garnish)
5 g Olive oil
To taste Salt
Preparation
1. Preheat oven to 400ᵒF (204ᵒC).

2. Wash potatoes, dry, then place in oven directly on a baking tray.
3. After potatoes are cooked, cool slightly, then remove the skin (discard). Rice the
peeled potatoes into a stainless-steel bowl. The potatoes must be free of lumps.
4. Gently incorporate flour, egg yolk, and salt into 500 g of riced potatoes and knead as
per demo.
Careful not to over mix.
5. On a lightly floured countertop cut dough into four equal pieces.
6. While warm roll out pieces into long rope 2cm in diameter.
7. Using a bench scraper cut gnocchi into 3cm pieces as per demo. Gently pinch and
place on a lightly floured tray, and place in the fridge until ready to cook.
8. Bring a large stock pot filled with cold water to a boil and season with salt.
9. Place gnocchi in boiling water and cook until gnocchi start to float to the top.
Remove with a spider and toss in olive oil.
Assembly
1. Place 60ml of tomato sauce in a pot and bring to a simmer.

2. Place gnocchi (10pcs) in simmering tomato sauce and heat thoroughly.
3. Plate gnocchi and tomato sauce, then garnish with parmesan shavings and torn basil
leaves.

Tomato Sauce Week 4
Unit of
Measure
1 L Canned tomatoes, with juice 9 pcs with juice
60 ml Olive oil
60 g Onion, brunoise ½ pc
2 cloves Garlic, finely chopped
10 pcs Basil leaves, fresh, whole ¼ bunch
1 pc Bay leaf
To taste Salt, pepper
To taste Sugar
Preparation
1. Process the canned tomatoes as per the demo by removing the seeds. Dice finely and
reserve the liquid separately.
2. In a saucepan, heat oil and sweat the onions until translucent.
3. Add garlic and cook, careful not to brown (approx. 1min), add the bay leaf.
4. Add tomatoes to the saucepan and cook for a couple of minutes. Add the reserved liquid
and bring it to a boil.
5. Reduce and simmer for 10 to 15 minutes.
6. Finish with basil leaves and adjust seasoning. Discard the bay leaf.
7. Reserve to be used with Gnocchi recipe.

CLASS: Essentials
DATE:
TOPIC: Dried Pasta and Grains
OUTCOMES: Week 4
-15%
-10%
Dull Knives
-10%
Clean Up
10%
Work Plan
10%

Macaroni and Cheese (cheese sauce, dry pasta cooking, assembly, presentation, 20%
seasoning, granite)
Béchamel (onion clouté, scalding, roux, sauce, consistency, seasoning) 20%
Gnocchi (size, texture, doneness, seasoning) 20%
Tomato Sauce (consistency, seasoning) 10%
Timing 10%

WEEK 5: VEGETABLE COOKERY II
MENU
Fondant Potatoes
Ratatouille with Chickpeas
Roast Cauliflower and Mushrooms
OBJECTIVES
able to:
• Prepare braised vegetables
• Prepare stewed vegetables
• Prepare roasted vegetables
• Assemble a composed plate

Fondant Potato Week 5
Unit of
Measure
650 g Yellow flesh potatoes 3 pcs
100 ml Chicken stock, hot
125 ml Beef stock, hot
20 g Butter, unsalted
15 ml Vegetable oil
2 ea. Thyme sprigs
1 pc Bay leaf
Preparation:
1. Preheat oven to 375°F (190°C).

2. Wash and peel potatoes. Turn the potatoes or cut into disks as per demo and reserve it
in cold water.
3. Preheat sautoir and add vegetable oil. Place dried potatoes flat side down in the
pan, fry until golden brown on both sides.
4. Fill pan half-way up the potatoes with seasoned stocks, thyme and bay leaf. Cover
the potatoes with cartouche. Place into oven.
5. When potatoes are cooked, some braising liquid will be left over in the pan. Add
butter, continue to baste until glazed.

Chickpea Ratatouille Week 5
Unit of
Measure
100 g Chickpeas, soaked
100 ml Olive oil
100 g White onion, medium dice 1 med. pc
150 g Red bell pepper, medium dice 1 pc
15 g Garlic, peeled, minced 1 clove
250 g Roma tomatoes, canned with juice 5 med. pcs
150 g Green zucchini, skin on, medium dice ½ med. pc
150 g Yellow zucchini, skin on, medium dice ½ med. pc
150 g Eggplant, skin on, medium dice ½ small pc
2 g Thyme, fresh, leaves ⅓ bunch
5 g Flat leaf parsley, chopped ¼ bunch
1 Pc Bay leaf 1 pc
Pinch Sugar
To taste Salt and Pepper
Preparation
1. Prepare the vegetables as per demonstration.

2. Add 5 gm of salt to the eggplant and drain in a bowls for 15 minutes.
3. Rinse the chickpeas and place it in a saucepan with cold water and add salt. Bring to
a boil and simmer chickpeas until tender. Leave in the same pot with the cooking
liquid.
4. Sauté the red pepper in a Windsor pan with 25 ml olive oil, season and cook until
soft, remove to a bowl.
5. Squeeze the eggplant gently to drain. In the same pan sauté with 25 ml olive oil and
cook until soft. Remove, add to red pepper bowl and reserve.

6. Sauté the zucchini in 25 ml olive oil, season and remove after zucchini is soft and mix
it with the other reserved vegetables.
7. Sauté onions with 25 ml olive oil in same pan until translucent. Add garlic and sweat.
Add the diced tomatoes and cook for a few minutes. Add tomato juice, bay leaf, thyme
and pinch of sugar.
8. Add the sautéed reserved vegetables back to the pan with the tomatoes and combine.
Add the drained chickpeas.
9. Simmer until all vegetables are soft, adjust seasoning and finish with chopped parsley.

Roasted Cauliflower & Mushrooms
Unit of
Measure
125 g Cauliflower florets
70 g Portobello mushrooms
70 g King mushrooms
60 ml Olive oil
2 Sprigs Thyme leaves, fresh 2 sprigs
10 g Scallion, green part thinly cut on a bias
10 g Garlic, whole, crushed 2 cloves
20 g Parmesan cheese, finely grated
10 ml Lemon, juice only ¼ pc
Preparation
1. Pre-heat oven to 350ᵒF (180°C).
2. Cut cauliflower and mushrooms as per demo.
3. Heat 30 ml of olive oil in a sauté pan, add cauliflower, season and pan fry to golden
brown. Transfer to the oven and cook for 5-10 minutes till soft and remove.
4. Add mushrooms to the same hot sauté pan with 30 ml of olive oil until brown.
Season and add garlic and thyme. Add the cauliflower back to the pan and finish
with lemon juice.
5. Present it on a warm plate, garnish with parmesan and scallion.

CLASS: Essentials
DATE:
TOPIC: Vegetable Cookery II
OUTCOMES: Week 5
-15%
-10%
Dull Knives
-10%
Clean Up
10%
Work Plan
10%

Chickpea Ratatouille (chickpea doneness, knife cuts, consistency, seasoning) 25%
Fondant Potato (potato cuts and shaping, doneness, colour, seasoning) 20%
Roasted Cauliflower and Mushrooms (florets, garnish, roasting, seasoning) 25%
Timing 10%

WEEK 6: SAUCES AND APPLICATIONS
MENU
Roast Chicken Leg with Mushroom Sauce
Demi-Glace
Shrimp Fettuccini
Shellfish Velouté
OBJECTIVES
able to:
• Cook Dry Pasta
• Roasting a chicken leg
• Prepare a blonde and brown roux
• Identify mother sauces and derivatives
• Prepare a “Quick” Demi-glace
• Prepare and process shrimp
• Prepare a Shrimp stock
• Prepare a Velouté sauce
• Prepare Tomato concassé

Shellfish Velouté Week 6
Unit of
Measure
1 L Water
15 g Minors lobster paste
60 g Fennel, medium diced ¼ each
50 g Yellow onion, medium diced ¼ each
1 clove Garlic, peeled, crushed
1 pc Bay leaf
350 g 16/20 shrimp, head on 12 each
2 ea. Thyme, fresh
100 ml 35% cream
10 g Tomato paste
10 ml Canola Oil
To taste Salt and white pepper
Preparation
1. Peel and devein the shrimp as per the demo, reserve the shells.
Fortified Stock
2. Add 10ml of canola oil to a medium saucepan, add shells and sauté for a minute.
3. Add onion, fennel, garlic, bay leaf and sweat till translucent. Finish with tomato paste
and cook out for couple of minutes.
4. Add cold water to the saucepan, bring to a simmer and add thyme. Simmer for 30
minutes, skimming periodically.
5. Strain the stock through a fine chinois pushing all of the liquid out of the shells with
a small ladle and reserve.
Velouté
6. Prepare shellfish velouté by melting butter in a saucepan, add the flour and cook a
blonde roux. Cool.
7. Gradually add 500 ml of the warm shellfish stock to create a velouté sauce. Add
additional stock to desired consistency as needed. Finish by whisking in lobster
paste to fortify the flavour.
8. Add 35% cream and simmer for 10 minutes.
9. Add 35% cream and simmer for 10 minutes.
10. Strain through a fine chinois into a clean saucepan.
11. Check the seasoning and keep warm.

Shrimp Fettuccini Week 6
Unit of
Measure
240 g Fettuccini pasta, dry
350 g 16/20 peeled and deveined shrimp 12
120 g Plum tomatoes 3 each
100 g Spinach, large leaf
30 ml White wine, dry
10 g Parsley, roughly chopped
10 g Garlic cloves, minced 2
15 ml Olive oil
To Taste Salt and white Pepper
1/2 ea. Lemon
Preparation
1. Prepare the plum tomatoes and process into concasse as per the demo.
2. Fill a stockpot ¾ full with cold water, season with salt and bring to a boil.
3. Add the pasta and cook it al dente, stirring occasionally to stop the pasta from
sticking together. Strain the pasta in a colander and cool on a tray with 5 ml
olive oil.
4. Heat 10 ml olive oil in a large sauté pan, add the shrimp and sauté for a minute.
Season and remove to a bowl.
5. Add garlic to the same pan. Add white wine and deglaze the pan, reducing the wine by
half.
6. Mix in the shellfish velouté and bring up to a simmer.
7. Add the warm pasta and incorporate the shrimp gently together without over cooking.
8. Fold in the spinach gently and finish with tomato concasse and parsley. Adjust
seasoning, adjust acidity level with lemon juice and serve.

Roast Chicken Legs and Mushroom Sauce Week 6
Unit of
Measure
400 g Chicken legs, back on 2 each
25 ml Canola oil
15 g All-purpose Flour
500 ml Dark chicken stock
10 g Fresh thyme, leaves picked
80 g Smoked slab bacon, cut into lardons

80 g White pearl onions, soaked in warm water
80 g White number one button mushrooms, quartered
10 g Garlic cloves, crushed 2 cloves
30 ml Dry red wine
50 ml Demi-glace
5 g Tarragon, leaves picked
To taste Salt and ground black pepper
Preparation
1. Preheat oven to 375 F (190 C).

2. Debone back from hip joint. Trim legs of fat and French the legs of the chicken. Wrap
the bone in tin foil as per the demo. Reserve trim and fat for rendering / roux.
3. Fortify the chicken stock with back bones and bring to simmer. Simmer for 30
minutes with thyme stems and strain. Chill and reserve fortified stock.
4. Heat a sauté pan with 15 ml canola oil and sear the seasoned chicken leg until
the skin is golden brown.
5. Place legs on a baking tray and transfer to the oven. Roast the legs until an
internal temperature of 74ᵒC (165ᵒF) is reached. Remove from the oven and
keep warm.
6. In the same pan add the reserved fat bones and trimmings of the chicken and render
fat. Drain. Use rendered fat + oil and heat. Add the flour and cook out to a brown
roux.
7. Gradually whisk in cold fortified dark chicken stock into roux to create a brown
sauce. Transfer to a small saucepan, add thyme and simmer for 20 minutes or until
sauce consistency is reached. Strain through a chinois and reserve for the sauce.
8. Heat a sauté pan and add bacon. Sauté until rendered and almost crispy. Remove
and drain fat and reserve bacon. In same pan, add peeled pearl onions and sauté
until golden brown. Add 10 ml reserved bacon fat if needed.
9. Add mushrooms and crushed garlic and sauté till mushrooms are caramelized.
Deglaze with red wine, add chicken demi-glace and finish with cold diced butter.
Remove garlic, stir in bacon and picked thyme leaves. Adjust seasoning as needed.
10. Reheat the chicken leg in the oven for a few minutes and serve it piping hot on a
warm plate with the sauce.
11. Garnish with picked tarragon leaves.

CLASS: Essentials
DATE:
TOPIC: Sauces and Applications
OUTCOMES: Week 6
-15%
-10%
Dull Knives
-10%
Clean Up
10%
Work Plan

Shrimp Velouté (shrimp processing, consistency, seasoning, colour) 15%
Shrimp Fettuccine (pasta and shrimp doneness, consistency, seasoning, 20%

fettuccine)
Roasted Chicken Leg (colour, tenderness, consistency, seasoning, presentation) 30%
Tomato Concassé (uniformity, doneness, texture) 5%
Timing 10%

WEEK 7 ESSENTIALS FINAL TEST
MENU
Mixed Lettuce and French Bean Salad
Minestrone Soup
Baked Cannelloni

Culinary Essentials Final Exam Outline
This final practical test is valued at 20% of the course:
ESSENTIALS MENU
Each student is to prepare the following:
Mixed Lettuce and French Bean Salad
Minestrone Soup
Cannelloni
STUDENT RESPONSIBILITIES:
• Prepare a comprehensive timed action plan of your exam submitted to your
Chef/Professor during the exam.
• The action plan will include the following:
 Required equipment and ingredients
 Times/work schedule
 Your presentation graphics and/or photographs with citations if applicable
 Students will be required to prepare and present all menu items within the
specified time period, as detailed by your instructor(s)
POINTS FOR SUCCESS:
• Clean professional uniform

• Sharp Knives
• Copy of your action plan
• Complete Mise en Place
• Clean and sanitary work station
• Minimal waste or misuse of produce
• Accurate vegetable cuts

Mixed Lettuce and French Bean Salad Week 7
Unit of
Measure
50 g Escarole 1/4 head
75 g Boston bibb lettuce 1/4 head
20 g Parsley leaves, picked
5 g Mint leaves, picked
75 g French beans, bias cut and blanched
1 Recipe Shallot Dressing

25 ml Red wine vinegar
50 ml Olive oil
10 g Shallots, brunoise
To Taste Salt, pepper and pinch of sugar
Preparation
1. Wash and dry lettuce leaves. Pick into bite size pieces. Keep refrigerated for crispness.
2. Blanch beans and refresh.
3. Place all ingredients including cooked beans in a salad bowl and toss prepared salad
greens with dressing just before serving.
Shallot Dressing
1. Place vinegar and brunoise shallot in a bowl, using a whisk gradually incorporate all of
the olive
oil to form a temporary emulsion.
2. Season to taste.

Minestrone Soup Week 7
Unit of
Measure
30 g Pancetta, brunoise
30 g Yellow onions, small dice
30 g Turnips, small dice
50 g Carrots, small dice
30 g Red pepper, roasted and small diced
30 g Yellow pepper, roasted and small diced
60 g Yellow flesh potatoes, peeled, small dice
1 Clove Garlic, minced
200 ml Canned plum tomatoes, small dice
120 g Canned Romano beans, rinsed and drained
500 ml Chicken stock
20 ml Olive oil
¼ tsp Dried oregano
¼ tsp Dried basil
¼ tsp Dried thyme
1 pc Bay leaf
To Taste Salt and ground black pepper
50 g Orecchiette, cooked al dente
Preparation
1. Heat up the olive oil in a large pot.
2. Add the pancetta and sauté without colour for 2 minutes until all of the fat is
rendered.
3. Add the onions and sweat until soft and translucent.
4. Add the garlic, carrots, turnip and potato and sweat gently for 3 minutes.
5. Add the chicken stock, and tomatoes and bring to a simmer.
6. Add the dried herbs in a sachet place it in the soup.
7. After 15 minutes add the peppers, Romano beans and Orecchiette pasta
8. Simmer until the vegetables are soft, but not mushy, adjust seasoning and serve.

Cannelloni Week 7
Unit of
Quantity Ingredient/Specification
Measure
454 g Ricotta Cheese
225 g Mozzarella Cheese
75 g Parmesan Cheese
2 Ea. Egg yolks
1 g Parsley, Chopped
Salt and Black Pepper to Taste
2 Ea. Fresh Pasta Sheets (cut into 4 squares)
1 Béchamel (SEE Recipe)

1 Tomato Sauce (SEE Recipe)
Preparation
1. Preheat oven to 375°F (190 C)

2. Blanch Pasta sheets for 2- 3 minutes so it is “al dente”
3. In a large bowl, combine ricotta, mozzarella, ½ parmesan, egg yolks, parsley, salt and
pepper.
Mix well.
4. Fill piping bag with cheese mixture and pipe onto pasta sheets and roll. Layer
pan first with tomato sauce, then place cannelloni on top, finish with layer of
tomato sauce, then béchamel sauce. Finish with remaining parmesan cheese.
5. Bake in oven for 40-45 minutes, or until golden and “bubbly”

Béchamel Sauce Week 7
Unit of
Measure
650 L Homo milk
30 g Onion, root intact ¼ pc
2 pcs Clove
1 pcs Bay Leaf
1 pinch Nutmeg
Preparation
1. Scald the milk in a saucepan with the onion clouté (as demonstrated) and keep hot.
2. Melt butter in a saucepan, add flour and cook together to prepare a white roux remove
hot roux from the saucepan and allow to cool in a stainless-steel bowl.
3. Return cooled roux to the saucepan and add 50 ml of scalded milk, mix together
until smooth and thick, over medium heat
4. Add another 50 mL of scalded milk and repeat.
5. Continue to add the remaining milk, heating and stirring continuously.
6. Simmer béchamel for 15 to 20 minutes.
7. Strain and reserve for Cannelloni.

Tomato Sauce Week 7
Unit of
Measure
1 L Canned tomatoes, with juice 9 pcs with juice
60 ml Olive oil
60 g Onion, brunoise ½ pc
2 cloves Garlic, finely chopped
10 pcs Basil leaves, fresh, whole ¼ bunch
1 pc Bay leaf
To taste Salt, pepper
To Taste Sugar
Preparation
1. Dice the tomatoes fine and reserve the juice separately.

2. Heat oil and sweat the onions until translucent.
3. Add garlic and cook out, careful not to brown (approx. 1min).
4. Add tomatoes and bring to a boil.
5. Add the juice and simmer for 10 to 15 minutes. Discard the bay leaf.
6. Finish with basil leaves and adjust seasoning.
7. Reserve to be used with Gnocchi recipe.

CLASS: Essentials
DATE:
TOPIC: Final Exam Week
OUTCOMES: Week 7
-15%
-10%
Dull Knives
-10%
Clean Up
10%
Work Plan
10%

Minestrone Soup (garnish, consistency, colour, seasoning) 20%
Mixed Greens and French Bean Salad (beans, dressing, lettuce processing, 20%
assembly, presentation)
Cannelloni (rolling, sauces, cooking, seasoning, presentation) 30%
Timing 10%

Essentials Manual 1

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Essentials Manual 1

Uploaded by

Copyright:

Available Formats

Essentials

Culinary Essentials 2018 1

Culinary Essentials 2018 2

Culinary Essentials 2018 3

Culinary Essentials 2018 4

Culinary Essentials 2018 5

1. Wash lettuce and cut as per demonstration.

Culinary Essentials 2018 7

Culinary Essentials 2018 8

Culinary Essentials 2018 9

Correct Utilization of Equipment

Preparedness / Set Up / Orderly Workstation

Personal Hygiene, Sanitation and Safety

Beetroot Salad (cooking of beets, garnish, assembly, presentation) 20%

Dressings and Vinaigrettes (balance, seasoning, emulsification) 10%

Culinary Essentials 2016 12

Culinary Essentials 2016 13

Culinary Essentials 2016 15

3 Slices White bread, sliced

1. Preheat oven to 375ᵒF (190°C)

Culinary Essentials 2016 17

Culinary Essentials 2016 18

Culinary Essentials 2016 19

Culinary Essentials 2016 20

1. Pre-heat oven to 325ᵒF (162°).

Culinary Essentials 2016 22

Correct Utilization of Equipment

TOTAL MARK FOR CLASS 100

Culinary Essentials 2016 23

Culinary Essentials 2016 24

Culinary Essentials 2016 25

Rolling of Pasta Scaling and Cutting

Cutting Pasta Pappardelle with Pesto

Culinary Essentials 2016 26

Culinary Essentials 2016 27

Culinary Essentials 2016 28

TOPIC: Fresh Pasta and Grains

Correct Utilization of Equipment

TOTAL MARK FOR CLASS 100%

Culinary Essentials 2016 30

Culinary Essentials 2016 31

1. Make a onion clouté as per demo.

Culinary Essentials 2016 32

1. Pre-heat oven 375ᵒ F (190°C).

Culinary Essentials 2016 34

1. Preheat oven to 400ᵒF (204ᵒC).

1. Place 60ml of tomato sauce in a pot and bring to a simmer.

Culinary Essentials 2016 37

Culinary Essentials 2016 39

TOPIC: Dried Pasta and Grains

Correct Utilization of Equipment

Preparedness / Set Up / Orderly Workstation

Personal Hygiene, Sanitation and Safety

Gnocchi (size, texture, doneness, seasoning) 20%

Tomato Sauce (consistency, seasoning) 10%

TOTAL MARK FOR CLASS 100%

Culinary Essentials 2016 40

Culinary Essentials 2016 41

1. Preheat oven to 375°F (190°C).

Culinary Essentials 2016 42

1. Prepare the vegetables as per demonstration.

Culinary Essentials 2016 44

Culinary Essentials 2016 45