14 Cooking methods 11 March

Blanching - to remove natural bitterness from strong flavoured vegs
Poaching - gentle cooking process done in water
Boiling - to preserve maximum flavour
Steaming - cooking food in hot moist air
Frying - placed in oil
Sauteing - quick frying food in pan with little oil
Roasting - cooking in large joints in dry heat
Grilling - fast cooking of smaller pieces with little/no oil
Gratinating - browned on the surface (cheese)
Baking - cooking food in dry heat
Stewing - moist cooking methods for though meats
Braising - combination of roasting/stewing on stove or oven
Glacing - same as braising used for white meats
Pot roasting - cooking poultry in a fat medium pot


Cooking is defines as the transfer of energy from a heat source to a food. Heat is transferred either by: convection, conduction, induction, radiation or a combination utilising 14 different cooking methods.

Proteins - coagulate (60`)
Sugars - caramelize
Starches - gelatinise
Water - evaporates
Fats - melts

Basic knife skills, vegs cuts and stocks

Basic french vegs cuts

Julliene - Matchsticks
Brunoise (brunwa) - Juline cut into small blocks
Jardiniere - Finger length sticks cut into tiny blocks
Macedoine (macedwone) - Block a little bit bigger than Jardiniere
Chiffonade - Shreds: lettuce, spinach
Bouquet garni (bouget garni) - Celery, leeks, carrots tied into a bunch with a studded onion and bay leafs
Mirepoix (mirepwa) - Vegs for Bouquet garni, roughly chopped and loose

Basic Stocks

Demi glace - half reduced stock
Consumme - Clear thin see through liquid
Court Boulillon - Aromatic cooking liquid for pouching and blanching

The Chef's Roll Bag

In the chef's roll bag there are the following knives:
Apple correr
Boning knife
Carbon Steel (used to sharpen knives)
Citrus zester
Chef's knife
Melon baller (parision scoop)
Pallette knife
Paring Knife
Turning Knife
Potato peeler
Fruit Knife

Knives must always be sharp and clean, a blunt knife is more likely to cause a cut because of excessive pressure

Introduction to the kitchen

On the 8th of March we started with our chef's course. We got into the kitchen where we had to clean every single thing, every piece of equipment and of course the extractor fan. This was not punish us but to make it very clear that no food will be cooked in that kitchen if it has not been sanitized. We cleaned out the entire kitchen and learned the classical names of the equipment.

Everyone was responsible for their own personal station and the chef's station. We used 3 different kinds of chemicals: Oven degreaser, sanitizer and multi-purpose. In a kitchen there will always be hygiene and safety.

A chef's uniform is all about pride, if you have it in your profession, you will have it in your uniform no matter what your walk of life is. With a chef's uniform there is more at stake to keeping it white and clean. A dignified look helps generate a feeling of professionalism. High quality, supportive, protective footwear is often overlooked as part of the uniform. Hard leather shoes with slip resistant soles are recommended.

If you walk into a kitchen with a bright clean uniform at the beginning of each day, it's only a measure of pride in your appearance, your skills and your profession. It's also a matter of health for your customers. You are showing them that you are a member of the team, and a practitioner of a noble and ancient craft