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.
A Hot Rack
Rack of Pork with Braised Lettuce
Macedoine des Legumes
French Onion Soup
Lamb Stew
Short Rib Pot au Feu with Horseradish Sauce
Steak and Bearnaise Sauce
Duck a l’orange
Viennese Escalopes
Assiette des Crudites
Garniture Bouquetière
French Fries
Hunter’s Chicken
Grilled Chicken with Devil Sauce
Fish Sticks, Waffle Basket, Pepper Remoulade
Basque-style Omelette
Pear Tart with Almond Frangipane
Mussels with Cream and Mushrooms
Split Pea Soup
Chimay Stuffed Eggs
Potato “Sundae”
Souffles: Cheese, Chocolate, Grand Marnier
Eclairs
Scalloped Potatoes
One Fighting Lobster
Hot Braising Legs
Salade Nicoise
Cream Puffs
Potatoes Anna, Hash Browns
Fish in Parchment Paper
Puff Pastry Fruit Tart
Duchess Potatoes
Scallops with Sauce Americaine
Onion Tart
Chicken Fricassee