Day 8 Culinary III

Mots Du Jour

·         Croustade-(1) A crisp crust that is fried. (2)An empty pastry case

·         Croute-Crust; The brown outer covering of a bread/ A meat or fish en croute is one that is wrapped in a crust

·         Crudités-Raw veggies, sliced or cut served with a vinaigrette or mayonnaise as a first course

·         Cuisson-The cooking; the action and manner of cooking a food

·         Darne-Thick slice, containing the central bone, cut from round fish

·         Decanter-(1)To allow the impurities in a liquid to sink to the bottom so the liquid can be gently poured off, leaving the residue. (2) To separate meat from its cooking liquid in order to finish the sauce

·         Decortiaven- To shell; to remove the outer covering from shellfish and crustaceans 

Day 8

·         Gastrique a base to make a fruit sauce – caramel sugar and water deglazed with vin

Production:

·         Start chicken stock

·         Grilled chicken breast (first mark on the grill then finish in the oven) served with fruit salsa – grilled bacon slice ½ grilled tomato

·         Sauce diable – devil, white wine plus shallots, thyme, reduction by 50%

·         Masaor dal (red lentils) pg. 615 -20 minutes to make

·         Veggies curry pg.663

·         Watercress – parsley- Mache

Add 1 cup, finish with slurry, then strain 1 pinch cayenne, add before served.