French Cooking Lessons Online

I have decided to share some of my training and skills with you that I learned while attending the Le Cordon Bleu Culinary School. Each week we will feature a lesson and assignment. All you have to do is print out and the lesson and assignment and then report back via comment on this post to tell me how it went and how you are doing. If you have any questions please contact me here on the blog.

First lesson we will start with some history and the “basics” of french cuisine. The recipes and activities provided are planned and organized to reinforce and teach the basic skills an aspiring french chef should know. No online, textbook etc can truly give the experience that actual kitchen practice does, but this will be a good start!

Lesson 1:

French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional.

The key is to learn the techniques and tricks that make french cooking so wonderful. It is a style that has been built up for years upon years.

What are the Basic Methods of French Cooking?

Flambéing is a somewhat dangerous technique used to add flavor to food at the end of cooking.

Sautéing is a low-fat method of range-top cooking.

Poaching is a gentle way to simmer food and bring out a tender texture.

Broiling and grilling are nearly identical because they both cook an oiled piece of food over direct, moderately high heat.

Braising uses a small amount of flavorful liquid to cook food.

Baking is a dry heat method using an oven to slowly cook food.

Sanitation: Wash hands and wrists thoroughly with soap after using the toilet, eating, smoking, coughing, blowing your nose, combing your hair, handling waste food, rubbish or cleaning chemicals. Dry them on a clean towel before handling food again.

Cross-contamination in food preparation is a serious concern, particularly in restaurants and other commercial kitchens. Many foods (uncooked meats, poultry, fish, etc) may be contaminated by microorganisms, bacteria, etc. Cross-contamination is when these contaminants transfer from that food item to another object (your hands, cutting board, knife, etc). It can also refer to when contaminants on an object or person are transferred to food items (ie, someone who is ill doesn’t wash their hands before preparing food). Cross-contamination can result in food-borne illnesses which can be quite serious.

Mise en Place: “putting in place” is a French phrase defined by the Culinary Institute of America as “everything in place”, as in set up. It is used in professional kitchens to refer to the ingredients, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that a cook requires for the menu items that they expect to prepare during their shift.

Quiz #1

Who was Escoffier?

Why is sanitation so important?

What are the 6 main cooking methods used in French cookery?

What does Mise En Place mean?

Home Work- Week 1

Sauces are the single most important part of french cooking. The seasoning and methods used to create stock, in french Fond is the base for the most commonly used sauces.

In this assignment you will make a basic white stock. Follow the recipe.

White Stock:

Sachet:
* dried thyme
* parsley stems
* bay leaf
* whole peppercorns
* whole cloves
These ingredients are tied inside a piece of cheesecloth, which is then suspended in the simmering stock at the end of a length of cooking twine, so that it can be easily retrieved.

* Beef, veal or chicken bones
* Heavy-bottomed stockpot
* Carrots, celery and onion (Mirepoix)
* Sachet
* Mesh strainer
* Cheesecloth

Here’s How:

1. Rinse bones in cold water.
2. Transfer the bones to a heavy-bottomed stockpot.
3. Add enough cold water to the pot to completely cover the bones. Figure about a quart of water for each pound of bones.
4. Bring pot to a boil.
5. Drain and rinse bones.
6. Return the blanched bones to the pot and again cover with fresh, cold water.
7. Bring pot to a boil, then immediately lower the heat to a simmer.
8. Skim off the scum that rises to the surface.
9. Add chopped carrots, celery and onion, to the pot along with a sachet d’epices; tie the sachet string to the stockpot handle for easy retrieval later.
10. Continue to simmer the stock and skim the impurities that rise to the surface. Liquid will evaporate, so make sure there’s always enough water to cover the bones.
11. After 4 to 6 hours, remove the pot from the heat.
12. Strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary.

Tips:

1. The best bones to use for making stock are ones with a lot of cartilage, such as the so-called “knuckle” bones in the various leg joints. The bones of younger animals also have more cartilage, which is why veal bones are so desirable.

2. Always start with cold water when making stock. It will help extract more collagen from the bones, which will produce a stock with more body.

3. Don’t let the stock boil, but rather, keep it at a gentle simmer. Also, don’t stir the stock while it simmers. Just let it do its thing. All you need to worry about is skimming the scum off the top, and possibly adding more water if the liquid level drops too low.