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Proficiency Checklist & Glossary for the Culinary Arts Institute at Los Angeles Mission College

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Proficiency Checklist & Glossary for the Culinary Arts Institute at Los Angeles Mission College Student Proficiency Checklist & Glossary for the Culinary Arts Institute at Los Angeles Mission College Student Name: __________________ Date: _______________ Proficiency Checklist (Please mark the proficiencies you have accomplished) Basic Culinary Skills I. Culinary Orientation & Techniques and Culinary Fundamentals I 1. Knife skills for vegetables Julienne Mirepoix Hacher Julienne fine Concasse Emincer Brunoise Chiffonade Ciseler Brunoisette Tourner Turned artichoke Batonnets Macedoine heart 2. Knife skills for turned potatoes Cocotte Chateau Vapeur/a Fondante Parisienne l’anglaise 3. Knife skills for cutting potatoes Cheveu Paille Allumette Pont neuf Chips Gaufrette 4. Stocks One quart of each: Brown veal Fish Jus Chicken Vegetables Court bouillon 5. Thickening agents White roux Beurre manier Reduction Blond roux Cornstarch Egg yolk Brown roux Arrow root Rice 6. Mother Sauces Espagnole Hollandaise Glaze (meat & Velouté Béarnaise poultry) Tomato Mayonnaise Essences Béchamel (vegetables) 1 7. Cooking Procedures A. Protein Chicken (one whole chicken) Fully boned Poach (one breast) Braise (bone in leg chicken (use bones Sauté (boneless leg and thigh) for stock) and thigh) Deep fry (wings) Grill (one breast) Fish (one whole trout and one whole sole) Filet and clean Poach (one trout Pan fry (one sole both fish (use filet) filet) bones for stock) Papillote (one sole Steam (one sole Sauté (one trout filet) filet) filet) Deep fry (one sole filet) Meat Poach (veal, Grill (beef, Pan fry (pork cutlets) Blanquette) tournedos) Roast (half rack of lamb) Sauté (veal, Fricassee (pork medallions cubes) B. Starches Rices White long rice Arborio rice Wild rice Pilaf Brown rice Potatoes Sauté Fry Puree Steam Bake Poach Anglaise Gratin Pasta Fresh Dry Legumes White beans Red beans Black beans Lentils (brown) 3 C. Vegetables Green vegetables Spinach Asparagus Artichokes Fava beans Snow peas Broccoli Peas Tomatoes Cauliflower String beans Eggplant Root vegetables Carrot Fennel Parsnip Leek Beet Onion Celery root Turnip Shallot Celery stalk Rutabaga Garlic Mushrooms (fresh and dry) Identification and Tasting White Chanterelles Cepes Shitake Portobello Truffles Morels Oysters Others 8. Bakery (dough) – PROFBKG 200 Pâte brisee Pâte à Choux 9. Eggs Poach Hard cooked Over medium Scramble Shirred Over hard Omelet Over easy II. Basic Butchery – CLNART 101 & 102 Protein Identification Meat Beef Pork Wild Veal Venison game Lamb Poultry Chicken Turkey Other Duck Rabbit game Pheasant Goose birds Quail Capon 4 Fish Round Lean fish Bi-valves fish Crustacean Shellfish Flat fish Mollusks Fatty fish Offals Foie Gras Sweet Heart (duck & breads (chicken goose) Veal & beef) Calf liver kidneys Caul fat Beef liver Tripe Lobster Chicken corals liver Fish roe Knife Cuts For fish Filet Filet Slice Darne portion (example Troncon Portefeuille smoked & (pocket) Raw fish) For meats Escalope Chateau- Grenadine Cutlet briand Rack Chop Noisette Tournedos Medallion For poultry A. Whole boneless chicken Supreme French Boneless leg & Cutlet wings thigh B. Whole boneless duck Magret Boneless Debone quail Frenched leg & Debone rabbit wings thigh Special Techniques Barding - Larding Piquer (larding Caul fat Trussing with a small Barding - Tying needle) Fat back Stuffing Paupiette/roulade 5 III. Baking & Patisserie – PROFBKG 200 and 210 Breads: Baguette Wheat Basic yeast dough Sourdough French (different (example: pizza) Rye shapes) White Brioche Doughs: Laminated doughs Puff pastry Croissant Danish Other doughs Sweet Biscuit Pâte à beignets Linzer Pâte à crêpes Muffins Sponge Savarin Creams Pastry Butter Anglaise Sabayon Renversee Almond Chantilly Others Cheese cake Mousses Meringues Flan Charlotte Ganache Bavarois Cold soufflé Frozen Desserts Ice cream Gelato Granite Sorbet Frozen soufflé Cookies Chocolate chip Petit fours secs Marzipan Sugar Cooking Process From simple syrup to brown caramel Fruits Poach Glaze 6 IV. Advanced Pastry – PROFBKG 215 French Pastry Variety of small pastry (Petit Fours Frais) Plated Chocolate Tarts and Buffet truffles tartlets presentation Soufflés Hot Cold Frozen Final composition for the Advanced Student Croquembouche (choux pastry, pastry cream, nougatine, sponge sugar, caramel and royal icing for the presentation) Hot soufflé Strawberry Napoleon (puff pastry, chantilly cream, fondant and chocolate decoration) Chocolate tart (sweet dough, chocolate mixture, chocolate decoration and sauce) Pulled sugar flowers or other pulled sugar decoration Confectionery Sugar Pulled sugar Spun sugar Cast sugar Chocolate Molded Cast Filigram Marzipan Fruit Sculpture Other Butter roses NOTES: 7 V. Garde Manger Ground Meat Farce Mousse Mousseline Special Techniques: Pates (farce, mousse, mousseline) Fish Meat Terrine (vegetable) Galantine (poultry) Ballotine (seafood) Aspic (consommé clarification and gelatin) Cured vegetables (pickles) Gravlax (salmon and garnishes) Garnishes for presentation Fruit and vegetable caring Salads: Green Vegetable Fruit Composed salads Meat Fish Poultry Seafood Dressings (cold and hot) Classic Creamy Emulsified vinaigrette vinaigrette Sauces Mayonnaise Sausages Garlic Boudin Dry Italian (white) sausages Chorizo Salami Bratwurst Andouille Curing Bacon Other fish Pancetta Salmon Sausages Ham 8 Brining Ham Pork Shoulder and/or shanks Corn beef Herring Smoking Salmon Pastrami Bacon Ham Smoked Vegetables Other fish sausages (trout - Poultry herring) Jerky Other Head cheese VI. Advanced Garde Manager Advanced decoration garnishes Vegetables Fruits Fluted mushrooms Hors d’oeuvres Canapés Banquettes, bouchees, Tartlets others *All of the above to be plated and presented for buffet presentation Catering, cocktail reception and buffet Composed salad Plated Bowl or buffet presentation Advanced farce Decorative galantine Decorative terrine Decorative mousse Decorative en croute Knife skills Carved meat for buffet presentation Carved fish for buffet presentation Special techniques for presentation and decoration Glazing (aspic) Tallow or butter Ice carving Chaud-froid sculpture Mosaic display Salt dough sculpture 9 VII. Advanced Classical Cuisine Family of Soups Soups French Tuscan Garbure onion soup white bean Potages Tailles and Lies Vichyssoise Julienne Cultivateur (L) d’Arblay (T) Consommé Oxtail Celestine Royal Cream Mushroom St. Germain Veoluté Bagration Agnes Andalouse (fish) Sorrel Bisque Shellfish Lobster Chowder Clam Seafood Corn Sauces and Derivatives Espagnole Demi-glace Port Mushroom Bordelaise Charcutière Meat glaze Tomato Marinara Portuguese Basil Creole Béchamel Mornay Nantua Soubise Cream 10 Chicken Velouté Supreme Allemande Parisian Fish Velouté Normande Vin blanc Bercy Hollandaise Maltaise Moutarde Mousseline Béarnaise Foyot Choron Mayonnaise Verte Gribiche Remoulade (hard boiled eggs) Composed Hot Butter Blanc Crustacean Nantais Fine herbs Composed Cold Butter Maitre Escargots d’hôte Mirabeau Coulis Tomato Red pepper NOTES: 11 VIII. International Cuisine Pan-Asia Japan Sushi Tempura Soba Miso Soup Teriyaki Noodles Sunomono China Spring Rolls Egg Drop Crispy fried Fried Rice Soup fish Peking Duck Won-Ton (steamed) Singapore Spicy Black pepper Braised duck chicken soup shrimp with potato with noodles Fried mold Steamed sea noodles with bass with vegetables bok choy Pork satay Indonesia (I), Malaysia (M), Philippines (PH) and Thailand (T) Kale w/ Crispy Duck Curry (I) Lumpiang Pork (T) Lechon or Sariwa (PH) Steamed Bagnet (PH) Vegetable Mussels (I) Chicken or Salad with Top Hats Pork Adobo Peanut Sauce (M) (PH) and Wafers Spicy Seafood Pinakbet (PH) (M) Soup (T) Pancit Bihon Wonton (PH) Soup (M) Pad Thai (T) India Lamb Curry Tandoori Fish in Mulligatawny Chicken Coconut milk Vindaloo Lemon rice Breads: Chapati Paratha Naan Australia (Fusion Cuisine) Pumpkin and Yabbeebroth w/ seafood ravioli Spiced chicken with lentil salad Snapper and prawn mousse in nori omelet Scallops with black bean vinaigrette Salmon Burger on Veg. Spaghetti Lamb chops with Shepherd’s pie and ratatouille 12 Europe and Mediterranean France Salmon and Asparagus Duck a artichoke velouté l’orange Norwegian Chicken Tournedos style consommé rossini with quenelles Pastry hearts Ham and Filet of snapper with vanilla cheese soufflé with potato cream scales Italy Carpaccio Baked fish Osso-bucco Polenta with Mushroom risotto Fettuccini vegetables Chicken marsala Tiramisu Minestrone Potato gnocchi Spain (S), Portugal (P) and Turkey (T) Tapas (S & P) Salty cod fish Braised Romaine Zarzuela (S) with sautéed (T) Paella potatoes (P) Orange flan (S) Valenciana Stuffed roast leg (S) of lamb (T) Greece (G), Lebanese (L) and Morocco (M) Tahini (G) Harira (M) Quail with dry fruits Babaganough Taboule (M) (L) (L) Escalivada (M) Moussaka (G) Pita bread (G Stuffed braised & L) calamari (G) Russia (R) and Eastern Europe (EE) Eggplant and Smoked fish Chicken Kiev mushroom platter (EE & (EE) caviar (R) R) Beignets (EE) Borscht (R) Blinis (R) Krundel (R) Koulibiak Pojarski (R) (R) Germany (G), Belgium (B), Great Britain (GB), Sweden (S), and Norway (N) Sauerkraut Spaetzle (G) Shepherd pie with Pickled herring
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