고급서양조리

1. 전채요리(Appetizer)
1-1. 전채요리(Appetizer)의 개요
1-2. 전채요리(Appetizer)의 종류
1-3. 세계 3대 진미 재료
Appetizer
Assorted Seafood Cocktail
Lobster Tart
Lobster salad with Herbs
Tuna Tartar on Toast Bread
Stuffed Salmon Roulade with Apple Julienne & Crad Meat in Tomato Vinaigrette
Seared tuna with tomato salsa and salad bouquet
Gravlax Salmon with Sweet Dill Mustard Sauce
Ceviche Seafood with Lemon Vinaigrette
Red Tuna Tartar with Herb Salad and Sesami Dressing
Ricotta Cheese Terrine with Tomato Confit
Assorted seafood with u-ja sauce
Canadian Lobster Carpaccio with Consomme Jelly
Smoked Salmon, Shrimp With Lemon Vinaigrette and Herbs
Lobstar, Scallops With Green Salad
Buffalo mozzarella with seaweeds
Seared goose liver with braised mushroom
Pan-frird Gooseliver and Pear puree
Scallops with Shiitake Mushroom and Balsamic Vinaigrette
Shrimp with Eggplant caponata
Snail with Potato and Bottom Mushroom

2. 수프(Soup)
2-1. 수프(Soup)의 개요
2-2. 수프(Soup)의 종류
2-3. 수프의 곁들임(Soup Garnicher)
2-4. 수프조리시 도구의 선택과 사용)
Soup
Goulash Soup
Chicken soup with Noodle
Chicken Consomme with Quennel
Chicken Consomme with Egg Royal Mosaic
Sweet Pumpkin Bisque with Whiskeal Egg White
Manhattan Clam Chowder
Bouillabaisse
Shrimp Bisque
Consomme En Courte
Cream of Shiitake mushroom soup
Cream of asparagus soup
Seafood soup
Gazpacho Soup
Vichyssoise Soup
French onion soup

3. 샐러드(Salad)와 드레싱(Dressing)
3-1. 샐러드(Salad)란?
3-2. 샐러드(Salad)의 구분
3-3. 드레싱(Dressing)이란?
3-4. 싹(Sprout)
3-5. 어린잎 채소(Baby leaf)
3-6. 특수 야채
3-7. 식용 꽃(Edible flower)
Salad
Assorted Green salad
Porkloin steak with Salad
Roma style saltimbocca Salad
Assorted peas salad
Mediterranean Style Vegetable Salad
Mediterranean Vegetable with Couscouse Salad
Crab Meat Salad
Avocado with Seafood Salad
Smoked duck breast salad
Chicken breast salad
Insalata di carne cruda ai tartufi neri
Lobster salad
Seafood salad
Ginger & red pepper with scallop salad
Cauliflower salad

4.파스타(Pasta)
4-1. 파스타(Pasta)란?
4-2. 구성성분과 특성
4-3. 파스타의 종류
4-4. 생파스타
4-5. 파스타의 조리와 이용
4-6. 소스와 궁합 156
Pasta
Penne all’arrabbiata
Tomato sauce with 3 color ravioli
Seafood with 3color farfalle
Fusilli alla crema
Spagheiit al nero di seppia
Gnocchi di patate al pomodoro
Trofi e al basil pesto
Spaghetti all’aglio, olio e peperoncino
Spaghetti alle vongole
Beefstock With agnolotti

5.곡류 조리(Grain cooking)
5-1. 곡류의 성분과 구조
5-2 곡류의 종류
5-3. 서양요리의 곡물 요리
Grain cooking
Risotto mantecato al nero di seppia, calamari croccanti
Riso mantecato al succo di Barbabietola
Porcini mushroom in gorgonzola risotto
Mushroom and chicken Risotto
Seafood with saffron risotto
Seafood risotto
Pizza funghi
Pizza on nuts
Pizza gorgonzola

6.어패류(Fish·Shellfish)
6-1. 어패류의 개요
6-2. 생선의 영양성분
6-3. 생선의 조리법
6-4. 신선한 생선 감별법
6-5. 어취 해소법
6-6. 생선의 종류
6-7. 생선요리의 형식(Fish ganiture)
6-8. 생선 손질법
Fish
Pan fried Sea bass with Saffran Sauce
Poached Sole with Green Noodle in White Wine Sauce
Seafood Gratinating
Salmon Steak with Lemon Cream Sauce
Pan Fried Shrimp in White Wine Sauce
Braised Red Snapper on toast bread and saffron cream sauce
Fan-fried Salmon with Tomato Sauce
Guazzetto di Dentice alla Marchigiana
Filetto orata al cartoccio
Herb salt in Hulibut
Steak with oven chicken
Risotto with pan fried seabream and tomato sauce

7.육류의 조리
7-1. 육류의 이해
7-2. 쇠고기(Beef)
7-3. 안심의 분류(Tenderloin)
7-4. 육류의 조리
7-5. 사후경직과 숙성
7-6. 육류의 연도와 연화
7-7. 훈제와 염지(Smoking & Curing)
7-8. 송아지고기(Veal)
7-9. 양고기(Lamb)
7-10. 돼지고기(Pork)
7-11. 가금류
7-12. 소세지(Sausage)
육류조리
Oven Baked Garlic Crusted Beef Tenderlin Steak with Red Wine Sauce
Beef Tenderloin Wellington
Stuffed Fillet Steak Garlic Flavored
Beef Tenderloin Steak in Lyonnaise Sauce
Fillet of Tenderloin and King prawn with Marchands De Vin Sauce and Fresh Vegetable
Tenderloin Steak Poele Italian Sauce
Polenta with beef chuck braising
Polenta with tendalon and Abalone
Beef Tenderloin Steak in Bordelaise Sauce
Stuffed beefmeat in lettuce
Poached korea cabbage with Beef chuck ground and Tomato Sauce
Char-grilled Striploin with Dijon Mustard Sauce
Char-grilled Ribeye roll with Mushroom Sauce
Roasted Pork Tenderloin with Polenta and Mustard Cream Sauce
Roullade pork printanie
Stuffed Porkloin with Plums & Apple, Served with Vegetables
Pork belly braising
Chicken Breast with Supreme Herb Sauce
Herb crusted on chicken breast with Rosemary sauce
Stuffed giblet with oven Chicken
Char-Grilled Young Chicken with Oven Baked Garlic
Roast Duck Breast in Bigarade Sauce
Rack of Lamb with a Herb Crust
Lambchop stuffed with truffle
Char-grilled Lamb chop with Rosemary Sauce
Veal chop with Rosemary

8.뜨거운 야채(Hot Vegetable)
8-1. 야채란?
8-2. 야채의 분류
8-3. 야채의 취급
8-4. 야채의 색
8-5. 야채 조리법
8-6. 야채의 특징
8-7. 뜨거운 요리에 잘쓰이는 야채
8-8. 버섯이란?
8-9 버섯의 종류
8-10 야채조리
8-11. 감자의(Potato) 개요
8-12. 감자요리(Potato) 조리중 성분의 변화
8-13 감자요리(Potato) 조리법
8-14. 감자요리(Potato)

9.샌드위치(Sandwich)
9-1. 샌드위치 개요
9-2. 분류
9-3. 샌드위치에 사용되는 식재료
9-4. 수프레드(Spread)
9-5. 자르는 법
Sandwich
Onion bagels sandwich
Chicken handwrap sandwich
Rusk sandwich
Curry powder in cheese.Ham.Bacon Roll sandwich
Basil croissant sandwich
Barley bread with hotdog sandwich
Waterloo sandwich
Hamburger Sandwich
달걀요리와 조찬(Egg and Breakfast)

10-1. 조찬(Breakfast) 의 종류
Breakfast
Fried egg
Sunny side up
Scramble egg
Poached egg
boiled egg
Plain omelet
Pancake
Waffle
Bircher Muesli
Oatmeal

부록 국가직무능력표준(NCS, national competencystandards)
부록-1 국가직무능력표준이란?
부록-2. 국가직무능력표준 분류체계
부록-3. 국가직무능력표준의 구성
부록-4. NCS 학습모듈이란?
부록-5. Chepter별 능력단위
부록-6. 학습자원
부록-7. 주차별 강의계획서
부록-8. 평가지침
부록-9. 직무수행능력 평가자 체크리스트

참고문헌