The french chef handbook pdf free download

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Celeriac is grown for its large round root with white flesh. Leaves from lovage or cutting celery are typically used to flavour stocks. Cut off the base of the celery to separate the stalks from one another. Celery is categorised in accordance with regulated criteria.

The invoice unit is the kilogram. The best time to buy celery is between July and November. Choose fresh-looking celery that has been recently cut. Ensure that the cut edge has not been trimmed to make it appear fresher.

Leaves should be green, shiny, slightly moist though not excessively so with a crisp and crunchy texture. The stalks should be fleshy, thick and green or golden yellow depending on the variety. Ensure they are crisp, straight, firm and free from any overly woody fibres. Reject soft, flexible celery that is not crunchy or celery with faded, trimmed or yellowing leaves.

Green stalked varieties are best suited to salads and aromatic garnishes whereas white or golden yellow types are better braised. Too high a level of water vapour or moisture can cause celery to rust. Remove any green leaves from the stalks. They can be set aside to make bouquet garnis.

If necessary, peel the base of the stalk with a paring knife to ensure that all fibres are completely removed. Gut it only through the operculum see previous page.

Turn the fish over with the head positioned towards you. Carefully remove the second fillet, without detaching the head, stopping at the same level as f or the first fillet about 1 cm from the tail.

Place the thoroughly dried whiting flat on a chopping board with its tail fin positioned towards you and the backbone to your right. Place your left hand flat on the fish to tauten the skin at the backbone. Make an incision in the fish above and below the backbone to start detaching it. Cut whilst staying at the same height and do not cut any further than the head or the tail.

Cut the backbone near the head and the tail using a pair of sharp scissors. Start removing the fillet without detaching it from the head. Stop about 1 cm from the tail fin. Carefully remove the bone by gently pulling it to ensure that any smaller bones are also removed. Ensure that the fish has been completely gutted.

Remove any small darkish coloured pieces of skin peritoneum and any bloody remains. Rinse the fish carefully and gently wipe it dry with paper towel. Remove the head Cut off the head using a large chef s knife. Cut it on a slight slant to ensure that no meat is left on it. Remove the eyes and the gills. The head can be used to make a fish fumet. Remove it by hand or by drying it with paper towel when the fish is very fresh, the peritoneum firmly attaches to the flesh.

Trim the hake using a large pair of scissors. Be wary of the spiny stings which can be dangerous. Lift and remove the swim bladder with a paring knife. Scrape away any blood clots. Scale the hake using a fish scaling knife or a knife with a rigid blade. Rinse thoroughly. Start by mixing it slowly, then gradually increase the mixing speed. Add the wine vinegar. Beat the coulis with olive oil. Tomato coulis made from fresh tomatoes does not keep. It must be used within the duration of the service.

Uses Tomato coulis is mainly used as a sauce to accompany fish terrines, vegetables, fish or crustacean-based mixed salads, mousses or vegetable bavarois. Mayonnaise should be made just before serving and in the quantity needed for this service only. The number used can vary from 5 to 8. Uses Mayonnaise is mainly used as an accompaniment to cold meat-based dishes, fish, crustaceans, eggs and vegetables, for seasoning mixed salads or as a base sauce for a number of derivative sauces.

They must be at room temperature when used. Put the yolks in a small narrow-based bowl to maximise the efficiency of the whisking. Add the mustard, salt, ground white pepper or cayenne pepper and a small amount of vinegar to emulsify the mixture water phase. Gradually incorporate the oil, mixing the sauce vigorously with a small and very flexible whisk.

Start by pouring in the oil gently and in small quantities. Then pour in the oil more rapidly as the volume of mayonnaise increases. Add the remaining vinegar as and after the mayonnaise is made. Thicken the sauce by whipping the mixture and mixing it very vigorously.

Check the seasoning. Scrape the sides of the bowl, cover in cling film and set aside. Mayonnaise made with sunflower oil can be stored in a refrigerated container. If the fine salt is added when the seasoning is checked, small white specks will appear in the mayonnaise.

To avoid this, add salt that has been dissolved in some vinegar reserved for this use and ensure that the mayonnaise returns to its initial dense consistency. Precaution Never top up the current day s mayonnaise with one made the previous day. Always thoroughly scrape the mayonnaise from the sides of the bowl.

Avoiding putting the mayonnaise in contact with silver-plated material risk of oxidisation. Add any extra ingredients only just before serving risk of spoiling. This quick cooking technique is especially used for small pieces. Turn the pieces over with a spatula never pierce them with a fork. Cook to the desired level of doneness very rare, bloody, medium rare, well done Ribeye steak with bordelaise sauce Prepare the meat according to the piece - Trim, remove the fat and nerves, chop and tie up, if desired.

Transfer the pieces of meat onto a perforated tray or onto an overturned plate. Keep the meat warm while the sauce is being made. Make the sauce - Add the finely chopped or sliced shallots according to the recipe. Reduce the sauce slightly using a spatula do not use a whisk. Adjust the smoothness and seasoning. Deglaze with white or red wine of your choice.

Reduce the wine by two thirds to reduce the risk of acidity. Serve - Place the pieces of meat on a serving platter. Uses Steak Bercy. Ribeye steak with red wine reduction sauce. Hanger steak with shallots.

Add the thickened flavoured brown veal stock and, if desired, some meat glaze. Small pieces of red meat are usually seasoned after cooking as the salt brings out the blood. Do not use a fork to turn them over as the blood may escape.

Use a spatula instead. Red meats are generally served rare beef or slightly pink lamb. White meats should be cooked medium rare and well done for pork. Pot-roasting is more suitable for large pieces of white meat that could dry out if roasted topside or round fillet of veal. They are cooked in a covered casserole dish on a bed of aromatic garnish.

Whichever method is used, do not deglaze the juices during cooking. Roasting juices or pot roasting stock is always made after cooking by deglazing.

Roasting juices are clear no liaison ; pot roasting stock is slightly thickened and full-bodied. Roasted white meats: cauliflower, broccoli, Romanesco, Brussels sprouts, carrots, petits pois, pasta with butter. Pot-roasted meats: vegetables of your choice. Get the work area ready - 5 min Ingredients, equipment for preparation, cooking and serving. Prepare the sirloin steak - 10 min see p. Prepare the vegetables - 30 min Peel, wash and cut the carrots and turnips into batons 3.

Trim, wash and cut the green beans into 3. Shell and wash the petits pois. Start cooking the vegetables - 10 min Boil the vegetables separately, cool them and drain them. Cook the sirloin steak - 5 min see p. Sprinkle with melted butter or oil. Sear in a very hot oven to C for about ten minutes, then finish cooking at C for approximately 20 to 25 min depending on the thickness of the meat.

Prepare the aromatic garnish - 5 min Peel, wash and dice the onion into small pieces and add the carrot trimmings. Wash, sort and remove the stalks from the watercress - 5 min see p. Check that the sirloin steak is cooked and remove it - 5 min Keep it warm on a tray fitted with a rack. Make the roasting juice min see p. Remove the fat, then deglaze with water or with unthickened brown veal stock. Add a small amount of thyme and bay leaf. Let it reduce, then adjust the seasoning.

Pass the roasting juice though a muslin strainer. Serve the sirloin steak and mixed vegetables - 5 min Untie the sirloin steak. Heat it at the front of the oven if necessary sometimes the end slice is removed. Pour some roasting juice in the bottom of the platter. Rub the sirloin steak with beurre noisette just before presenting.

Place one or two bouquets of watercress at the ends of the platters. Carefully arrange the mixed vegetables in a mound on a vegetable dish. Serve the rest of the gravy in a sauceboat.

It is recommended that you season roast meats again after cooking. Prepare the fillet see p. Remove the connecting tissue, stud the fillet with truffles optional and tie it save the trimmings for the sauce. Brown the fillet Season it and brown it in butter very quickly.

Brown it evenly on all sides, then transfer it onto a wire cooling rack and cool it completely. Coat the surface with beaten egg using a brush glazing. Coat it in g of brioche dough firmed in refrigerated storage. Seal the ends well. Make two small holes to let the steam escape. Decorate the surface and glaze with egg diluted with a little milk.

Leave the brioche to rise Place the coated fillet in a proofer or in a warm place 35 to 40 C maximum and away from draughts. Start cooking the fillet of beef Brown it again then bake it in the oven at C for 25 to 30 min.

The brioche should be golden brown and cooked and the temperature in the centre of the fillet should reach 48 to 52 C. Remove the fillet and let it stand on a rack for approximately 20 minutes. Add a small amount of aromatic garnish and let it caramelise. Degrease carefully, deglaze with ml of Madeira wine and 50 ml of truffle juice.

Allow it to reduce. Add 60 ml of demi-glace sauce or espagnole sauce. Slowly reduce, remove the skin and fat and then pass through a muslin strainer. Add 50 g of truffles cut into fine brunoise and g of foie gras in small cubes or sieved.

Butter the surface. Du Barry Beef Fillet Prick the fillet and roast it. Garnish with cauliflower balls topped with Mornay sauce and cooked au gratin, and fondant or chateau potatoes.. The French Chef Handbook is the must-have manual in the vocational schools This succes relies on the great rigour used to select and gather in one single volume all the bases and the dishes that make the French gastronomy.

Le Parisien - French daily newspaper Unlike anything else on the market, this book is written by a teacher whose job is to learn how to cook. He tells you everything, from codes and know-how to the practice and tricks that lead to the creation of a recipe.

This book is a best-seller, it s a bible. You have to imagine it very very visual! It s an incredible work, really precise I personally have it in my kitchen. Beef Tips Tender beef tips simmered in a mushroom. Our menus are offered in. Herring with beetroot gnocchi 1 large red onion 2 tomatoes about g each 1 aubergine, around g 2 garlic cloves, finely chopped 4 tbsp olive oil 4 large herring, scaled and filleted ml fresh home-made.

The following links provide information. Kitchen Tools Knives Choose knives that feel comfortable in your hand. A good choice is highcarbon stainless steel with blades. Cold appetizers 1. Chefs own chicken Liver Pate, laced with brandy and served with melba toast. Freshly made Soup. Can You Name this Kitchen Equipment? Food and Nutrition Specialist Look at the pictures on the following.

Recipes for day 1 France Diet 24h Total for day 1 1 portion for each meal - calculated for a kg person Energy kcal 2, Phosphate mg Protein g During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate. Use the recipes as a base for developing your own recipes. Be creative! To mince is. Bread Learning objective: Understand how to work with fresh yeast to make bread Ingredients: g Easy Iron-rich Meals for Babies and Toddlers Recipes suitable from 6 months Young babies and toddlers need plenty of iron in their diets to ensure healthy mental and physical development.

In fact, babies. A typical Turkish breakfast consists of slices of Turkish feta cheese, honey or jam, butter, black olives, tomatoes. Creative Homemaking offers money-saving household hints,. My passion for health and nutrition and a natural love for cooking drove me to come up with the website.

PLUS 2 tsp. However, high. The Royal Inn Menu Please be aware that our dishes are cooked fresh to order so at busy times there might be a slight delay. Where ever possible ingredients are locally sourced and G. If you have. The more fish in the smoker, the longer the unit will take to heat. Dinner Appetizers New Orleans Scallops.. Day 1 2 hard boiled eggs 1. Lunch Menu Sandwich with cheese, ham or croquet starts at 2,50 Grilled sandwich with cheese or ham-cheese starts at 2,75 Double toasted sandwich with ham and cheese served with French fries 5,50 A.

High Protein Low Fat Meal Plans If you have chosen to follow a low-fat, high protein diet, the following meal plans are designed to help. Choose three meals and two snacks each day. Breakfast Choose one. Cooking Time: 12 min. Cooking Suggestions and Recipes for a Low Sodium Diet A good way to reduce the sodium in your diet is to cook your own food. This way, you control what goes into the food you eat. Below are tips for lowering. All Rights Reserved. Uploaded by adela av on February 6, Search icon An illustration of a magnifying glass.

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