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Culinary Fundamentals

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Culinary Fundamentals
CULINARY FUNDAMENTALS
Course Guide
(9th Edition Pro-chef references)

The materials for this course were developed by the Culinary Fundamentals department of The Culinary Institute of America.

Revision Date

October 2011 Version Reference 1.2

Copyright © 2011 THE CULINARY INSTITUTE OF AMERICA® All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America®.

Culinary Fundamentals

Table of Contents
Culinary Fundamentals ...............................................................................1 Day One: Professional Kitchen Mise en Place: Knife Skills & Equipment Day Two: 6

White Stocks & Broths, Basic Kitchen Hand Tools & Small

Equipment ....................................................................................................13 Day Three: Clear Broths/Hearty Broths .................................................18 Day Four: Hearty Broths ...........................................................................21 Day Five: Consommé:“Clarification of Broths”.....................................24 Day Six: Specialty Soups, PotatoPurée/Mashed Potatoes ...................27 Day Seven: Purée of Lentil Soup and Bean Cookery, Introduction to Brown Stocks and Roux ..........................................................................................30 Day Eight: Fish Fumet & Chowder .........................................................34 Day Nine: Velouté & Cream Soups .........................................................37 Day Ten: Béchamel ....................................................................................40 Day Eleven: Emulsion Sauces ................................................................443 Day Twelve: Espagnole & Jus de Veau Lié ..........................................476 Day
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