The less photogenic dishes (sauces, knife work) are omitted, but otherwise this gallery gives you a pretty good sense of what you’ll be cooking in the Culinary Techniques class.
Split Pea Soup
Fish in Parchment Paper
Potato “Sundae”
Viennese Escalopes
French Fries
Duck a l’orange
Souffles: Cheese, Chocolate, Grand Marnier
Scallops with Sauce Americaine
French Onion Soup
Mussels with Cream and Mushrooms
A Hot Rack
Lamb Stew
Fish Sticks, Waffle Basket, Pepper Remoulade
Eclairs
Rack of Pork with Braised Lettuce
One Fighting Lobster
Potatoes Anna, Hash Browns
Macedoine des Legumes
Salade Nicoise
Onion Tart
Chicken Fricassee
Assiette des Crudites
Duchess Potatoes
Steak and Bearnaise Sauce
Hunter’s Chicken
Basque-style Omelette
Chimay Stuffed Eggs
Scalloped Potatoes
Puff Pastry Fruit Tart
Grilled Chicken with Devil Sauce
Garniture Bouquetière
Hot Braising Legs
Short Rib Pot au Feu with Horseradish Sauce
Pear Tart with Almond Frangipane
Cream Puffs
