Poaching

Part I: Safety, Sanitation and Knife Skills, con’t.

• Hand-Washing
• Kitchen/Station Set-Up
• Mise en Place
• Knife Skills
  • Each student completes the following:
    • Classic or Precision Knife Cuts:
      • 1 carrot julienne
      • 1 carrot brunoise
      • 1 carrot batonnet
      • 1 carrot macédoine (Small Dice)
      • 1/2 onion julienne
      • 1/2 onion diced
    • Additional knife skills:

Part II: Poaching

• Each Student completes the following:
  • Prepare 1 recipe Hollandaise Sauce and hold warm, 145˚F.
  • Prepare 1 serving of Eggs Benedict
  • Prepare 1 serving Shallow Poached Chicken Breast with White Wine-Shallot Sauce 
  • Prepare 1 serving Olive Oil Poached Salmon
•  As a group:
  • Prepare 1 recipe Poached Pears
  • Prepare 1 recipe Poached Chicken Stew
  • Prepare 1 recipe Poached Figs with Goat Cheese

Read:

• “Ch. 2 Menus and Recipes.” The Professional Chef. 9th ed.
• “Ch. 3 The Basics of Nutrition and Food Science.” The Professional Chef. 9th ed.
• “Ch. 8 Fruit, Vegetable, and Fresh Herb Identification.” The Professional Chef. 9th ed.
• “Ch. 19 Steaming and Submersion Cooking.” The Professional Chef. 9th ed.
• “Ch. 26 Cooking Eggs.” The Professional Chef. 9th ed.
• Poached Egg

Videos:

• Video: Poaching Egg
• Video: Shallow Poaching
• Video: Deep Poaching

Review:

• Day 3 PowerPoint

Chef Demonstration:

“How to set up a Mis en Place
Examples of practice cuts
How to separate an egg
How to get Mayo Emulsion started
How to plate lettuce salads
How to plate non-lettuce salads”