A. Review of Basic Techniques
1. Measuring (include food web address)
Abbreviations
Common Can Sizes
Conversions:
Handout: Conversions Chart (Food Web)
Equivalents:
Handout: Techniques & Cooking Basics 2 (McCalls Cooking School)
Pan Sizes:
Handout: Handy Chart of Kitchen Math (Family Circle September 1974 Page 94)
Handout: Kitchen Math Made Easy
Scoop and Ladel Sizes
Yields
2. Safety
Handout: Safety First (Gourmet.com Tip of the Week)
a. fire (prevention, putting out, 1st aid for burns)
Handout: Prevent Burns (Gourmet.com Tip of the Week)
b. appliance
c. knife
d. falls
e. choking
f. no pulse
3. Equipment
Handout: Directions for J.C. Penny Microwave
Handout: Caring for Cast Iron (Lodge Manufacturing)
a. Special Equipment
Identify, Use, and Care For
Bain Marie
Barbecue Grill
Bread Machine
Cake Tester
Handout: Caring for Cast Iron Cookware
China Cap
Chinese Cooking Utensils
Chinese Hotpot
Chopstick
Colander
Crepe Maker
Double Boiler
Food Processor
Food Torch
Instant Read Thermometer
Knife Rest
Knives
Handout: How to Sharpen A Knife Using A Steel (Food for Today Page 3)
Handout: Cutlery (Wine Exploration.com)
Meat Thermometer
Handout: Directions for the JC Penny Microwave
Salt Cellar
Sharpening Steel
Steamer
Wok
b. Basic Cooking Utensils
Handout: Get to Know Your Kitchen
4. Terms
Handout: Sunset Glossary of Cooking Terms Pages 29-31
Chef Talk Glossary
Meals For You Kitchen Glossary
Corningware E School Glossary
My Cookbook Glossary
Deluxe Weight Watchers Light and Tasty 1997 CD
B. Gourmet Foods Defined
1. What is Gourmet?
Handouts:
Manifesto of A Messy Gourmet
Rules of the Chef (The Food Reference Website Food Facts)
Slow Food (The Food Reference Website Food Facts)
The Heart of Fine Dining (Beyond Gourmet.Com)
Test Your Gourmet Knowledge
The Escoffier’s Brigade
a. Attitude
b. Appreciation
lumber jack lingo
lunch counter lingo
2. Quality Ingredients
Marzipan
Chinese Ingredients
Herbs & Spices
Kiwi
Rice
a. Brand Comparisons
generic brand
store brand
advertised brand
premium brand
b. Seasonal Ingredients
fresh produce selection
fish selection
c. Staple Items
Handout: Staple Items
pantry
refrigerator
freezer
d. Substitutions
Handout: Emergency Substitutions Page 11
e. Unusual Ingredients
exoctic ingredients
where grown
how grown
how harvested
how preserved
how shipped
how sold
3. Spices, Herbs, and Seasonings
"What is paradise, but a garden...of herbs
Full of pleasure and nothing there but delights."
-William Lawson 1617
Handouts: Herbs & Spices (p. 16-18)
Preparing and Storing Spices (p. 154-155)
Bouquet garni (boo-KAY-gahr-NEE)
Sachet (sa-shay)
a. spices
Spice Advice
pepper: black, green, red, white, hot pepper
b. herbs
Herb Chart
Melissa: World Variety Produce
c. blends
d. seasonings
salts: Kosher, rock, sea, table
lemon: pith, zest
onions: chives, garlic, leeks, scallions, shallots,
marinades
rubs
e. flavor enhancers
MSG
f. flavorings
extracts
oils
imitations
g. condiments
BBQ Sauce
Chili Sauce
Hot Sauce
Ketchup
Prepared Mustards
Pickles-fermented
Relishes
Salsa (SAHL-sah)
Steak Sauce
Vinegars
h. nuts and seeds
4. Advanced "Master" Techniques
Asparagus
Blanching
Cutting Ingredients for Stir Fry
Peeling Citrus Fruit
Cooking Techniques
About.Com Low Fat Cooking
American Lamb Chef
Chef Talk
Culinary Cafe
Cuisine Magazine
Epicurious
Tood TV
Good Cooking
Mayo Clinic
Passionate About Food
Regional Cookery
Steak Sense
Teri's Recipe Page
Reluctant Gourmet
Vegan Cooking
Veggie Heaven
Click on "Recipes" tab, in the left hand box under "BROWSE" click on "Glossary".
Click on "Techniques".
Video: Table Top Cooking
5. Menu Planning
a. complementary elements
flavor
color
texture
shape
temperature
b. Courses in a Meal
6. Presentation & Table Settings
Presentations
a. garnishes "If a parsley farmer is sued, can they garnish his wages?"
Handouts:
Apple Turtle
Easy to Make Garnishes (Better Homes & Gardens April 1985 Page F14)
b. sauces/syrups
c. carving
ice
melon
Table Settings
How to Set A Table (Recipes & More: Technique Video)
Tablesettings (Cooking.com)
a. dishware
A. charger
B. finger bowl
C. knife/chopstick rest
D. salt cellar
b. flatware
a. demitasse/expresso spoons
B. grapefruit spoon
C. ice tea spoon
D. seafood fork
E. steak knife
c. glassware
b. favors
c. seating arrangement/place cards
d. table linens
A. Table Cloth
B. Table Runner
C. Place Mat
D. Napkins
napkin folding
napkin rings
e. centerpiece/candles
Serving Style
a. family
b. buffet
c. individual
d. Russian
e. English
f. American Plan
g. European Plan
h. Continental Breakfast
Table Manners
Insert cartoon "Food Fight" from Gourmet Kitchen.com