조리기술과 용어

Chapter1. Introduction of The Chef
1. Definition
2. The kitchen brigade system
3. The Dining Room Brigade System
4. Other Opportunities

Chapter2. Understanding of Knife
1. Introduction of Knife
1) The Parts of a Knife
2) Notice to use of a knife
3) Types of a Knife
2. Sharpening of a Knife
1) Method of Sharpening Stones
2) Steels(Butcher's steel, straightening steel)

Chapter3. Customary Units of Measure
1. Measuring Equipment
2. Metric measurement

Chapter4. Equipment and Utensils in Kitchen
1. Pots and Pans
2. Grinding, Mixing and Slicing Equipment
3. Kettles and Steamers
4. Ranges and Ovens
1) Ranges
2) Ovens
5. Griddles and Grills
6. Smokers
7. Refrigeration Equipment

Chapter5. Basic Cooking Skills
1. Dry-Heat Cooking Methods
1) Baking
2) Roasting
3) Broiling
4) Pan-broiling
5) Grilling
6) Frying
7) Sauteing
2. Moist-Heat Cooking Methods
1) Blanching
2) Poaching
3) Simmering
4) Boiling
5) Par-boiling
6) Steaming
3. Combination Cooking Methods
1) Braising
2) Stewing
4. Other Cooking Methods
1) Cooking method relation to bakery, cake and pastry
2) Skills of before and./or after cooking process
5. Cutting Methods
1) Chop
2) Cube
3) Diagonal Slicing
4) Dice
5) Mince
6) Julienne
6. Practical Recipes
1) Grilled Yellow Squash
2) Sauteed Mushrooms
3) Braised Red Cabbage
4) Cold Smoked Salmon
5) Rice Pilaf
6) Poached Sole with Tarragon sauce
7) Pan-fried Pork Loin with Herd Sauce
8) Roast Cornish Game Hen with Pan Gravy
9) Pateen Croute Dough

Chapter6. MENU
1. Definition of Menu
2. The principle of menu planning
3. Styles of Menus
1) Static Menu
2) Cycle Menu
3) Market Menu
4) Hybrid Menu
4. Course of Menu
1) Appetizer
2) Soup
3) Salad
4) Hybrid Menu
5) Roast
6) Dessert
7) Beverage

Chapter7. Stock, Soup & Sauce
1. Stock
1) classification of stock
2) Method of preparation
2. Soup
1) Soup Classification
3. Sauce
1) Equipment and preparation
2) Classic methods
3) Classification of sauces
4) A Variety of Ingredients
5) Dessert sauces

Chapter8. Herbs and Spices
1. Herbs
1) Definition of Herbs
2) Kinds of herb
2. Spices
1) Classification of spices
2) Kinds of Spices

Chapter9. Cheeses and Pasta
1. Cheeses
1) The classification of cheeses
2. Pasta
1) The classification of Pasta
2) shapes of Pasta
3) Cooking and serving pasta

부록 Terminology for Culinary
조리 기본용어
스프 조리용어
샐러드 조리용어
디저트 조리용어

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