1

Bureaucratic stuff, uniforms; Learn about: weights, measures, conversions, knife techniques and cuts, mise-en-place. Prepare stocks; soups: cream of brocc, Leek & Potato, Consomme, Minestrone, Corn Chowder

2

Learn about: emulsified sauces, canapes, French classic ("mother") sauces, famous chefs. Prepare Spinach & Watercress Salad, Orange Segments, Toasted Walnuts, Balsamic Dressing(!), mayonnaise, Caesar Salad, Smoked Salmon with Fried Capers and Beurre Maitre D'Hotel, Shrimp Waldorf, Salmon Cakes with Papiya Salsa, Slaw, Russian Sauce, Fried Ginger Threads. Bechamel sauce, Steamed Sole Paupiette, sauce Bercy, Beef Demiglace, Hollandaise, Sauce Poivrade, Sauce Chasseur, Eggs Benedict, Pan Seared Sole with Beurre Blanc

3

Learn about: wheat & flours, breadmaking - process and chemistry. Eggs. Moist and dry heat cooking. Vegetables in 4 pigment families. Prepare: baguettes, ficelle & buns, omelette with spinach leaves, julienne carrots, leeks, cheddar & tomato concasse, pastry doughs, quiche lorraine, lemon tart. Marinated steamed chicken breast. Chicken en papillote. Jambonneau de Volaille. Braised chicken thighs. Fried chicken. Chicken and Veg Stiry Fry. Chicken Saltimboca. Roasted Beets with Orange vinaigrette. Carrots "vichy". Cauliflower -- pureed and fried with Indian spices

4

Learn about: grains and their processing methods (steam, risotto, pilaf). Legumes. Beef: grades, aging & storing. Butchering. Food costing. Pork (ditto). Vegetables part II. Preservation techniques. Prepare: Steamed Jasmine Rice, Couscous Pilaf with Raisins and Carrots. Bulgar Pilaf, Beet Risotto. Quinoa Risotto with Corn & Pinenuts. Grilled Skirt Steak with Potato Dauphinois, Green peppercorn sauce. Ginger-Orange-Chili Beef Stir Fry with Jasmine Rice. Daube Provencal. Roulade of Beef with Fried Polenta-Cheese cake and Red Wine Tomato Demiglace. Souffle of celery root. Belgium Endive -- braised with corn and cream, canape. Baked Eggplant Sicilian Style. Stuffed, Brined Pork Chopse with Braised Cabbage, Mustard Spaetzle, Beer jus. Pretzels. Cassoulet.

5

Learn about: charcuterie pastry dough, pastry creme, ballottine Prepare: sausage, tortiere, terrine, rillette, ballottine, cassoulet, Grissini, Tarte Tatin,, pate a choux, eclairs, gateau St. Honore, scones, ballottine, biscotti

6-10

A serious of themes -- Italian, French, a touch of Germany. Pastry anyone? Seemed quite the hodgepodge. Some topics were more cohesive than others. It was interesting that after the early weeks of technique thought of as "French Classic", French didn't seem "foreign" at all.

11

Asia Week: A little Thai here, a bit of Japanese there. Fusion? Confusion?

12

13

Food Costing project

14

Salmon, an orange and pink peppercorns. It isn't a riddle, its the Black Box competition, and Scott's a winner.

15

Final Exam. A lot rides on this (25% was it?) and we spend most of a